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7/31/2019 Health Through the Diet - An Ayurvedic Perspective -Pratibha Shah, BAMS, MD-Ayu
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Dr. Pratibha Shah AAPNA National Ayurveda Convention 2009 1
Health through Diet, an AyurvedicPerspective
Dr. Pratibha Shah
MD (Ayu.)
7/31/2019 Health Through the Diet - An Ayurvedic Perspective -Pratibha Shah, BAMS, MD-Ayu
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Dr. Pratibha Shah AAPNA - National Ayurveda Convention 2009 2
Diet Rat RaceLifestyle Fast PaceMeditation STRESS
The Spectrum
DISEASEHEALTH
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Dr. Pratibha Shah AAPNA - National Ayurveda Convention 2009 3
Introduction
Three pillars of Health: (Diet)
Nidra (Sleep)
Brahmacharya (Controlled celibacy)
(Ch. Soo. 11/35)
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Dr. Pratibha Shah AAPNA - National Ayurveda Convention 2009 4
Importance ofAahaar
Of the three pillars of health, aahaaror diet is themost important, and that is why it is mentioned first
Of all the factors that are responsible for the growth
and development of the human body, diet is the mostimportant.
(Ch. Sh. 6/12)
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Dr. Pratibha Shah AAPNA - National Ayurveda Convention 2009 5
Definition ofAahaar
That which is swallowed through the throat
That which is swallowed and nourishes various bodytissues
That which is swallowed and has a conducive effect onthe body
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Dr. Pratibha Shah AAPNA - National Ayurveda Convention 2009 6
Types ofAahaar
Based on source:
Sthaavar(plant based)
Jaangam(animal based)
Based on effect on body:
Beneficial/conducive
Harmful/non-conducive
(Ch. Soo. 25/36)
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Types ofAahaarcontd
Based on usage: Ashit(food that is put into the mouth, e.g. Rice)
Peet(food that is drunk, e.g. fruit juice) Leedh(food that is licked, e.g. pickle)
Khadit(food that is bitten to eat, e.g. meat, corn,bread)
(Ch. Soo. 25/36)
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Types ofAahaarcontd
Based on rasa(taste):
Madhur(sweet)
Amla(sour) Lavan(salty)
Katu(spicy)
Tikta(bitter)
Kashaya(astringent)
(Ch. Soo. 25/36)
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Types ofAahaarcontd
Based on properties:
Guru-laghu(heavy, light), Mridu-kathin(soft, hard)
Sheet-ushn(cold, hot), Vishad-picchil(clear, unctuous)
Snigdh-Rooksh(oily, dry), Sthir-sar (firm, moving)
Shlakshan-khar(smooth, rough),
Mand-teekshn(slow, piercing),
Sookshm-sthool(micro, macro)Sandra-Drav(Viscous, liquid)
(Ch. Soo. 25/36)
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Hitaahaar(Beneficial or conducive diet)
Hitaahaar: Is panchbhautik, because every individual is
panchbhautik(made up of 5 components Earth,
Water, Fire, Air, Space) Has shadras, or has all or most of the 6 rasasor has
rasas according to prakruti(body type)
Is liked by the one eating
Is clean and pure Not very hot
Has been freshly prepared (Ch. Soo. 25/33)(Su. Soo. 46/465)
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Importance ofhitaahaar(conducive diet)
It is only hitaahaarthat is solely responsible forshareervriddhi(growth and development of the body)and maintenance of health. On the contrary,
ahitaahaar(inconducive diet)is responsible for diseasedevelopment.
Although there are other factors in the development ofthe body, aahaaris the most important
(Ch. Soo. 25/33)
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Fundamentals and rules ofAahaar
Food should be prepared and served by well wishingpeople or aids.
The kitchen/cooking area should be clean and not
congested For kings, testing for poisoning should be done before
food is served.
(Su. Soo. 46/451-453)
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Fundamentals and rules of Aahaar
(contd)Rules for vessels or containers: Ghee should be served in cast iron bowls
Drinks like water to be served in silver containers, clayglasses, glasses made up of alum or glass; or boiledand cooled water can be stored and served in brasscontainers.
Drinks like alcohol or cold drinks should be served in
containers made up of clay, glass or alum.
(Su. Soo. 46/454-455)
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Fruit juices, soups and liquid food should be served insilver containers.
Dry accompaniments to the food, and food processedwith yogurt should be served in containers made ofgold.
Food and fruits to be served on clean leaves ofbanana, palash(Butea monosperma), etc.
(Su. Soo. 46/456)
Fundamentals and rules of Aahaar
(contd)
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Dr. Pratibha Shah AAPNA - National Ayurveda Convention 2009 15
Rules for serving:
The one being served should be seated on even, clean
ground. The serving area should be pleasant, not a thorough
fare, and should be fragrance, flowers and otherthings that are pleasant to the senses, around him.
(Su. Soo. 46/457)
Fundamentals and rules of Aahaar
(contd)
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Dr. Pratibha Shah AAPNA - National Ayurveda Convention 2009 16
Fruits, solids and other dry edibles like paapad(cracker), etc. should be placed on the right side ofthe plate.
All liquids like water, fruit juice, soup, alcohol, etc.should be placed on the left side of the plate.
(Su. Soo. 46/458)
Fundamentals and rules of Aahaar
(contd)
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Sweets and jaggery preparations should be placedtowards the front portion of the plate.
After having placed all these accompaniments, theserver should carefully and respectfully serve the maindishes in the center of the plate.
Dishes should be served in order of liking, starting
with the least favorite dish and ending with the mostfavorite.
(Su. Soo. 46/459)
Fundamentals and rules of Aahaar
(contd)
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Rules for the one eating: Should be hungry
Should sit straight on a slightly elevated seat
Should eat in silence focusing on the food
Should eat not too fast, nor too slow, chewing manytimes before swallowing
Should rinse mouth when changing rasa
Should drink sips of water in between meals
Should floss with herb twig or silver/brass wire, aftermeals
Fundamentals and rules ofAahaar
contd
(Su. Soo. 46/471, 489)
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Rules for the one eating: Do not eat Before or after meal time
Less or more
Contaminated, uncovered, spoilt, burnt food.
Left over food
Food that you do not like, or that which tastes andsmells bad
Food that has not been cooked properly
Food that has been reheated, was cooked long timeback or is very cold.
(Su. Soo. 46/477-481)
Fundamentals and rules ofAahaar
contd
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Rule for order of rasas while eating:
Madhur rasashould be consumed first
Amlaand lavanrasasshould be consumed in themiddle
Katu, Tiktaand Kashayarasasshould be taken at theend.
(Su. Soo. 46/466)
Fundamentals and rules ofAahaar
contd
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Rule for optimum serving: According to ones agni(digestive fire)
Conducive to ones doshicprakruti(body typeaccording to dosha)
That which gets digested in time
(Ch. Soo. 5/1-4)
Fundamentals and rules ofAahaar
contd
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Qualitative assessment: Assessing the gurutva/laghutvaof the diet:
- One must evaluate whether the food is guru(heavy)(milk products like curd, cream, etc., red meat, meatof animals of marshy or wetlands, sesame seeds, etc.)in terms of digestion,
- Or laghu(light) moongdaal(green gram), red rice,
bird meat, deer meat, etc. Assessing the rasasof the diet:
- Ashadrasdiet is highly advocated.(Ch. Soo. 5/5-6)
Fundamentals and rules ofAahaar
contd
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Quantitative assessment: Fill the first 1/2 of stomach with solid diet, gurudiet
taken first, followed by laghudiet; but if diet is very
heavy, fill only 1/3rd of the stomach with solids Fill the next quarter or third with anupaan(adjuvant).
Leave the rest quarter or one third space for action ofdifferent doshas
(Ch. Soo. 5/7)(Ch. Vi. 2/4)(As. Hr. Soo. 8/46)
Fundamentals and rules ofAahaar
contd
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Dr. Pratibha Shah AAPNA - National Ayurveda Convention 2009 24
Other Rules: Eat solids first
Eat the highly beneficial amalaki(gooseberries) in thebeginning, middle and end of meal
Eat salad in the beginning of the meal
Meals should be taken in a timely manner or whenhungry.
Meals should be taken in the right amount, neither toomuch nor too less.
(Su. Soo. 46/468-470)
Fundamentals and rules ofAahaar
contd
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Dr. Pratibha Shah AAPNA - National Ayurveda Convention 2009 25
One should take into account the characteristics of theseason, ones body type, time of the day and otherfactors, before selecting their diet.
(Su. Soo. 46/468-470)
Fundamentals and rules ofAahaar
contd
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After Meals Regimen:
Sit straight for 5-10 minutes, waiting for food to settle
down At this time, smoke herbal cigars or hookahand/or
chew beetle leaf or other mouth fresheners
After that, take a stroll (about 100 steps)
After dinner, do the above and then lie down on yourleft side.
Surround oneself with pleasantness
Fundamentals and rules ofAahaar
contd
(Su. Soo. 46/493-494)
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Avoid after meals:
Sleep or sit for a long time
Laugh or talk excessively Avoid unpleasant sensory exposure
Consume large amount of fluids
Excessive physical activity like swimming, horse riding,
etc.
(Su. Soo. 46/495-496)
Fundamentals and rules ofAahaar
contd
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Anupaan(Adjutant)
Anumeans that which follows.
Paanmeans a drink
ThereforeAnupaanmeans a drink that follows or in thecontext of, a drink that follows meals or is taken along
with it.
Anupaanthat is opposite in properties to the meal that
has been taken, but is not contrary to it, is the best.
(Ch. Soo. 27/320-330)(As. Hr. Soo. 8/47-51)(Su. Soo. 46/424-436)
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Benefits ofAnupaan
A well selectedAnupaanconfers the following benefits:
Softening of food
Good digestion and absorption
Satiation
Energy
Nourishment
(Ch. Soo. 27/320-330)(As. Hr. Soo. 8/47-51)(Su. Soo. 46/424-436)
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A few commonAnupaan
Water This is a universalAnupaan; can be taken
with any type of food.
Milk This is considered the bestAnupaan, especiallyfor the weak, tired, infants and aged, people
who have fasted, traveled or done excess
physical labor, or have undergone excess of
any kind. Honey + Water For the obese
(Ch. Soo. 27/320-330)(As. Hr. Soo. 8/47-51)(Su. Soo. 46/424-436)
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A few commonAnupaan
Herbal alcohols for the lean, insomnia, fear, etc.
Meat soups for the emaciated
Warm water after any oily preparation Kanji(a type of vinegar) after a particularly
or buttermilk heavy meal
For the diseased, theAnupaanshould be opposite toproperties of the doshainvolved.
(Ch. Soo. 27/320-330)(As. Hr. Soo. 8/47-51)(Su. Soo. 46/424-436)
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Benefits of disciplined eating
Strength
Stamina
Good complexion
Good health Happiness
Long life
Vitality
It is rightly said that thejathraagnior the digestive fire,
needs fuel in the form of , to sustain itself.(Ch. Soo. 5/8)(Ch. Soo. 27/342)
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Benefits of Individual factors of a good diet
Hot food increases taste perception
- kindles digestive fire
- easily digested
- is carminative
- dissolves excess kapha
Well oliated food
- all the above except dissolving kapha
- acts as a building block of the body
- increases strength and is good for
complexion (Ch. Vi. 1/24)
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Optimum quantity - easily digested and absorbed
- does not cause dosha imbalance
- conducive to long life
Proper time
Proper combination Increase longevity of life
Proper place
Eating not too fast
Eating silently
(Ch. Vi. 1/25)
Benefits of Individual factors of a good diet
- Choking does not occur
- Stays for designated time in
the food pipe
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Eating not too slow - results in satisfaction
- does not become cold
- does not become uninteresting- does not cause indigestion
Eating according toAtmaShakti
(means eating with knowledge of what is good and
beneficial to one self)- health and longevity
(Ch. Vi. 1/25)
Benefits of Individual factors of a good diet
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Diet recommended for frequent use
Shashtikrice(ripens in 60 days), shalirice
Moongdaal (Green Gram)
Saindhavlavan(rock salt)
Amalaki(Gooseberry)
Millet flour
Cow milk
Lean meat
Honey
Aakaash jal(rain water collected at strategic highpoints) (Ch. Soo. 5/12)
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Diet recommended for infrequent use
Dried flesh
Dried plants
Lotus stem
Pippali(long pepper), Kshaar(alkalies), Lavan(salt)
Meat of pig, cow, buffalo; fish
Curd
Bengal gram
(Ch. Soo. 5/10-11)
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Diet to be always avoided
Vairodhikaahaar (diet which is harmful due to
processing, combination or other factors):
- Heated honey- Milk with sour things
- Milk with fish
- Curd taken at night
- Ghee and honey mixed in equal amounts
(Ch. Soo. 26/80-111)
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Facts to remember
Properties of diet are dependant on 8 factors (ashtvidhaahaarayatan) namely:
- Prakruti (Natural Qualities)
- Karan(Preparation)- Sanyog(Combination)
- Raashi(Quantity)
- Desh(Habitat)
- Kaal(Time)- Upyogsanstha(Rules of use)
- Upyokta(User) (Ch. Vi. 1/21-22)
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Thank You