Aahar ( Food) –Ayurvedic Concept

• Presented By –
• Prof.Dr.R.R.Deshpande (M.D in Ayurvdic
Medicine & M.D. in Ayurvedic Physiology)
• Mobile – 922 68 10 630
• professordeshpande@gmail.com
• www.ayurvedicfriend.com
• https://archive.org/details/@prof_dr_r_r_de
shpande
1
10/14/2019 Prof.Dr.R.R.Deshpande 1
 IMP Topic
• Ayurvedic Concept of Food –
• Topic of Food –
• In 1st BAMS - Kriya ,Ashtang Hrudaya
• In 2 Year -- Swasthavrutta ,Charak Purvardha +
• 3rd Year --- Kayachikitsa – Pathya & Apathya
advice in Ayurvedic Treatment ( Even in NABH
Visit –Checked –whether Ayurvedic Diet Plan
is given to Ptients )
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 Samhita References
• Charak Sutra Sthana Chapter 27 –Anna pan
vidhi Adhya = 352 Schlokas
• Sushrut Sutra Sthana – Chapter 46 Anna Pan
Vidhi = 532 Schlokas
• Ashtang Hruday Sutra Sthana –Chapter 5
Drava Dravya Vignyaniya = 84 Schlokas +
Chapter 6 –Anna Swarup Vignyaniya = 172
Schlokas

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 Kind Appeal By Prof Dr RRD
• Ayush + All Samhita Departments + All Swasthavrutta
Department
• All above mentioned Samhita Chapters –Must be
Edited Urgently – It is Need of Time
• Because Many of the Food stuffs in Above Schlokas
are outdated ,For Example Species of Rice etc – All
Information must be updated
• Otherwise to read all these Schlokas as it is only –is
waste of Time & Energy

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 Dietary Prescription
• Now In addition to
• Medicine Prescription ,there are
• Exercise Prescription ( Physiotherapy + Yoga)
• Dietary Prescription
• 2 Types – 1) In Health Spa ( Swasthya Rakshan OPD)
–Based on Prakruti ( Biotype) + Dhatu Sarata ( Tissue
Quality )
• 2) In Ayurvedic Clinics & Hospital – Disease Specific
Diet ( Anti Diaebetic Diet ,Anti Asthamatic Diet )

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 Dream of of Prof Dr RRD
Ayurvedic Restaurants
• Last 20 Years Dr RRD coordinating
Health Center in Spain where we
have Ayurvedic Restaurant +
• It is also heard that Health Spa in
Kerala etc Prescribe & also Provide
Vata or Pitta or Kapha diet to patient

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 Dream of of Prof Dr RRD
Ayurvedic Restaurants
• Dr RRD wish there should be at least Few
Ayurvedic Restaurants in India –Which have
Menu card like Vata Linch or Kapha Dinner or
Breakfast for Diabetics ,Snacks for Obese
people ,Thali or Plate for Pitta Prakruti ,Vata
Prakruti ,Kapha Prakruti
• If Investor or Businessman is interested -- Dr
RRD will be happy to give consultation for this
Project
10/14/2019 Prof.Dr.R.R.Deshpande 7
 Dream of of Prof Dr RRD
Ayurvedic Restaurants
• Please Purchase & read my Book
• Concept of Prakruti & Life Style by
Chaukhamba Publication
• E book – Ayurvedic Aspect of Diet
• https://ayurveda-
foryou.com/ebook/ebook-ayurvedic-
aspect-of-diet.html
10/14/2019 Prof.Dr.R.R.Deshpande 8
 Appeal
• Appeal to MUHS ---
• Start PG Diploma of 1 year of
Ayurvedic Dietician
• Ayurvedic New Pass out –Must Think
to make career as –Ayurvedic
Dietician

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 IMP Questions
• LAQ – Describe Ayurvedic Classifications of Food
• LAQ – Describe –Ashtau Aahar Vidhi Vishesha
Ayatan ( 8 Factors to be cosidered ,while
consuming food)
• SAQ – write Aahar Vidhi Vidhan ( Ayurvedic
Rules for eating food )
• SAQ – Write Aahar Parinamkar Bhav ( 6 Factors
are essential for proper conversiuon of Food)

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Ayurvedic Classification of Food
• 1) Origin –Plant ,Animal ,Land
• 2) Organic & Inorganic
• 3) Dosha Prakopak ,Dosha Shamak ,Dhatu
Dushtikar,Swastha hitakar
• 4) Based on Taste
• 5) Based on Gurvadi Guna or Property
• 6) Based on Pancha mahabhut ( 5 Basic
Elements )
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Ayurvedic Classification of Food
• 6) Classification in Samhitas
• Shuka Dhanya ( Grains)
• Shimbi Dhanya ( Pulses)
• Shaka Varha ( Vegetables)
• Phala Varga ( Fruits)
• Harita Varga ( Spices)
• Mansa Varga ( Non Veg)
• Dugdha Varga ( Milk & Milk products )
• Jala Varga ( Water & Beverages)
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 Food Taste & Effect on Dosha
Taste Dosha Prakop Dosha Shaman

Vata Katu , Tikta Madhur ,Amla

,Kashaya ,Lavan
Pitta Katu ,Amla Madhur ,Tikta
,Lavan ,Kashaya
Kapha Madhur ,Amla Katu ,Tikta
,Lavan ,Kashay

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 Taste –Sanskrit –English-German
Taste Name in English German -
Sanskrit Geschmack
Madhur Sweet Suss

Amla Sour Sauer

Lavan Salty Salzig

Katu Pungent Scharf

Tikta Bitter Bitter

Kashaya Astringent Adstringierender

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 Ashtau Aahar Vidhi Vishesha Ayatan
• 1) Prakruti –Nature of Food Stuff
• 2) Karan – Method of Preparation –Processing
• 3) Samyog – Combinations of Ingrediants
• 4) Rashi – Quantity
• 5) Desha – Geographical area –Habitat
• 6) Kala – Season & Daily Time
• 7) Upayoga Samstha – Rules of Eating
• 8) Upayokta – Prakruti of a person
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 Ashtau Aahar Vidhi Vishesha Ayatan
• 1) Prakruti –Nature – Veg –Light for Digestion
but Non veg is heavy for digestion
• 2) Karan – Samskar – Fried Food Heavy but
steamed food light for digestion
• 3) Samyog – Combination of Incompatible
food stuff –Viruddha Aahar – Milk + Banana (
Shikran) or Milk + Acidic Food ( Milk Shakes )
–Frequent use –Cumulative Toxicity –Skin
diseases like Eczema ,Psoriasis,Leucoderma
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 Ashtau Aahar Vidhi Vishesha Ayatan

• 4) Rashi – Quantity – Two part by solid

food + 1 Part by Liquids + 1 part Empty
for proper Churning
• 5) Desha –Habitat – Person living in hot
Climate like Nagpur in maharashtra
,should avoid Chilly & Spices
• 6) Kala – Lunch at Pitta time 12 to 1 pm

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 Ashtau Aahar Vidhi Vishesha Ayatan

• 7) Upayog Samstha = Aahar Vidhi Vidhan

= Rules of Eating
• 8) Upayokta – Prakruti or Disease of a
person ,who is eating – Kapha Vata
Biotype people should avoid –Cold food
or cold drinks or freezed food or Ice
creams etc – Frequently or in excess

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Aahar Vidhi Vidhan = Rules of Eating Food

• 1) Ushnam Ashniyat – Food should be

warm or freshly cooked –Easy to digest
• 2) Snigdham Ashniyat – Total Dry food
should be avoided .Must be unctuous like
with use of Oil or Ghee
• 3) Matravat Ashniyat – Eat in a proper
quantity as per Digestion Capacity

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Aahar Vidhi Vidhan = Rules of Eating Food

• 4) Jeerne – Eat ,after digestion of previous

food
• 5) Veerya aviruddham – No cold & Hot food
together ( Ice cream with Hot Chocolate)
• 6) Ishta Desha – Ambience should be Good
• 7) Ishta Upakaran – With proper Utensiles –
Glass ,plates ,Spoons ,Fork

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Aahar Vidhi Vidhan = Rules of Eating Food

• 8) Nati Drutam –Do not eat too fast

• 9) Nati Vilambitam – Do not eat Too slow
• 10) Ajalpan – Eat without too much Talking
• 11) Ahasan – Eat without diverting your mind like
too much laughing etc
• 12) Tan mana Bhunjit – Eat with full concentration
,enjoying with 5 senses ,Like worship
• 13) Atmanam Abhi Samikshya – Understanding own
need

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 6 - Aahar Parinamkar Bhav
• Parinaman = Digestion = Conversion =
Metabolism
• 1) Ushma = Heat
• 2) Vayu = Movement
• 3) Kleda = Moisture
• 4) Sneha = Fat
• 5) Kala = Specific Time
• 6) Sama yog –Coordination in 5 Factors
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 6 - Aahar Parinamkar Bhav
• 1) Ushma = Heat – Externally Heat principle is
required like –Cooking ,steaming + Internally –
Agni – Jathar Agni + Dhavagni + Pancha
bhutagni -- HCL ,All Digestive Juices with
Digestive Enzymes
• Ushma Pachati – Heat principle is responsible
for conversion like Inorganic to Organic –
Polypeptide to Peptide chains

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 6 - Aahar Parinamkar Bhav
• 2) Vayu = Movements of GI Tract like
Deglutition ,CTransport across cell membrane
hurning ,Peristaltic Movements +

• 3) Kleda = Moisture – Mucus Secretion

,watery part of Digestive Juices like Gastric
Juice ,Intestinal Juice

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 6 - Aahar Parinamkar Bhav
• 4) Sneha – is needed for proper Lubrication of
GI Tract –Lubrication will help for proper
Movements in GI Tract .Dryness can cause
Constipation .
• Unctuousness of Sneha –also protect Mucous
lining of GI Tract
• Fat is essential for absorption & digestion of
Fat soluble Vitamins ( A,D,E,K)

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 6 - Aahar Parinamkar Bhav
• 5) Kal – Specific Time is required for proper
conversion –For Example Gastric Emptying
time
• 6) Samayog – Coordination in all above factors
is essential like although HCL is essential for
conversion of Pepsinogen to Pepsin –
Hyperchlorhydria can cause Hyperacidity &
Peptic Ulcer –So balance of all factors is
required
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 Prof.Dr.R.R.Deshpande
• Sharing of Knowledge

• FOR

• Propagating Ayurved

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