Food Guidelines
Along with what we eat, where we eat, how we eat, when we eat make all the difference in our health. This thought is unique in Ayurveda. Ayurvedic eating is not generalized. It is “person” specific.
Food
Eating Guidelines
1. Do not eat while on the go
2. Do not eat too fast or too slow
3. Eat only when hungry
4. Do not eat without washing hands, feet and face
5. Without reciting mantra
Dravya Guna
The word ‘Dravyaguna’ means the science dealing with propertries and actions of drugs. This is counterpart of modern pharmacology. It would be necessary, at first, to understand the fundamentals of Ayurveda in general before one can grasp the concepts of Dravyaguna.
Panchabhutas (Akasha, Vayu, Agni, Jala and Prithivi) are regarded as physico-chemical basis of the material objects. When life evolved, out of these five, three came forward to control and regulate the biological functions. These three (Vata, Pitta, Kapha) are known as tridhatu (tridosha in pathological state) having specific functions of Vikshepa (movement). Adana (assimilation) and Visarga (growth) respectively.
Primarily based on this fundamental background, the following concepts were developed to explain the drug action.
Dravya (Substance-drug & diet) 2. Guna (Property)
Rasa (Taste) 4. Vipaka (Final transformation)
Virya (Potency) 6. Prabhava (Specific potency)
Karma (Action )
Dravya
‘Dravya’ means drug in this context. It is the substratum of properties and actions. Drug was studied extensively and in ensively in ancient times. In Rigveda, we find the ‘Oshadhisukta’ (Hymns on herbs) dealing with nature and classification of drugs. Caraka has classified drugs from various angles, e.g. according to source, effect on doshas, composition, properties, actions, etc. Marvelous piece in the Charaka-Samhita is the description of fifty groups of drugs according to their main action. Similar classification is found in the Sushruta-Samhita where thirty-seven groups of drugs are defined according to their effect and therapeutic uses. In this connection, two broad propositions are established
There is no substance which can not be used as drug.
All drugs are composed of five bhutas.
Vegetables
Vegetables Overview The Vegetable List Alfalfa Sprouts Artichoke (Globe) (Kunjor, Hatichuk-H) Jerusalem Artichoke (Hastipijū) Asparagus Avocado Beans/Greens Bean (Mung) Sprouts Beets Bell Pepper Broccoli Brussels Sprouts Cabbage Family Cabbage (Kobi-H), Chinese Cabbage Cauliflower Carrots Celery Chilies/Hot Peppers Cilantro (Coriander Leaf) Corn (Sweet) Cucumber Eggplant (Vārtāka) Kale Lettuce Mushrooms Mustard Greens Okra Onions Parsley Peas (Green)
Oils
Oils and fats are a much misunderstood area of our modern diet. We moved away from cooking with saturated fats (e.g. meat fats, dairy fats) as we were told they were causing us too many problems.
Animal Products
Meat is the most nourishing food, excellent for debility, convalescence, lowering high vāta disorders. Meat is considered deranging and makes more toxins or āma, especially in pitta personality. It promotes infections, fevers, tumors and increases irritability. Meat is considered a highly tamasic food, which interferes with spiritual elevation. It may be because meats trigger the adrenals to secrete epinephrine and norepinephrine, which are very stimulating hormones that create alertness and irritability.
Cooking Spices
Spices, in general, enhance the taste of food. Spices are an essential part of Āyurvedic cooking. Āyurveda recognizes the medicinal qualities of spices. Āyurvedic cooking uses these spices intelligently to balance the doṣas, to enhance digestion (stimulates Pācaka pitta), to efficiently absorb nutrients, to improve circulation, to improve hormonal balance on an individual basis. All six tastes are included in the foods through an appropriate use of spices as well as other food ingredients that are suitable for the individual.
This helps in having a balanced meal that enhances the individual’s health.
Nuts and Seeds
Nuts and seeds are rich in proteins, fats and fiber (ojas). They are a great alternative to grains, which are often too carbohydrate rich but deficient in other nutrients. Our ancestors ate a diet rich in nuts and greens.
Legumes and Beans
Legumes (lentils, peas, beans) are comprised mostly of the elements of earth and air. Sweet and astringent in taste, they are immediately cooling, then go on to nourish and strengthen.
While this is ideal in India’s hot, moist climate, beware however, too many legumes introduce rough, heavy, drying qualities that form gas and are hard to digest. Beans and lentils are high in fibre, but in excess or improperly prepared they cause constipation!
