A REVIEW ON DIETETICS IN AYURVEDA

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1 Page6425 Indo American Journal of Pharmaceutical Research, 2016 ISSN NO: A REVIEW ON DIETETICS IN AYURVEDA Dr. V. R. Chakravarthy. Nathamuni *, Dr. Ch. Ravikumar Dept. of DRAVYAGUNA, Dr. BRKR Govt. Ayurvedic Medical College, S. R. Nagar, Hyderabad, Andhra Pradesh ARTICLE INFO Article history Received 02/08/2016 Available online 12/08/2016 Keywords Triopastambhas, Ashtavidha Prakrithi, Balanced Diet. Corresponding author Dr. V. R. Chakravarthy. Nathamuni Dr.Ntr Universiy of Health Sciences, Vijayawada DR. B.R.K.R Govt. Ayurvedic Medical College, S.R. Nagar, Hyderabad, Andhra Pradesh dr.chakravarthy.nvr@gmail.com ABSTRACT Food is the essential component for living a healthy life. This is placed in Triopastambhas (Nidra, Ahara, and Brahmacharya) in ancient classics because of its great importance. The importance of food is not only confined for maintenance of health, but also it has much more prominence in management of various Patho-Physiological conditions and those related with Psychological aetiology also. This food has been said as Mahabhaishajya (Chief/Major food) by Acharya Kashyapa. In the present era, people are willing to know about the Dietetics as they are getting awareness about the importance of Food and Nutrition in maintenance of good health, and prevention of diseases. The present work is about Ahara (Contemporary Food) for different Prakriti individuals Vata, Pitta, Kapha, Dwandwaja prakritis and Sama prakriti (Persons of different constitutions). The balanced diet of Ayurveda includes Shashtika shali dhanya, Mudga, Saindhava, Amalaka, Yava, Aantariksha jala, Ksheera, Ghrita, Jangala mamsa, Madhu. The above mentioned food can be taken as Balanced diet regimen according to Ayurveda which should be followed by every individual to maintain flourishing life. In my paper, My Core of work is a review about, Balanced diet in Ayurveda Different contemporary foods suitable for different Prakriti persons. Focus on the dietetics helps preventing many life threatening diseases and decreases the medical bills and economic burden on the society. It s moreover like a personalised healthcare if we follow the diet restrictions said for different Prakriti persons. Please cite this article in press as Dr. V. R. Chakravarthy. Nathamuni et al. A Review on Dietetics in Ayurveda. Indo American Journal of Pharmaceutical Research.2016:6(07). Copy right 2016 This is an Open Access article distributed under the terms of the Indo American journal of Pharmaceutical Research, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

2 Page6426 INTRODUCTION The world is made up of many elements and organisms. These elements and some organisms are for the beneficiary of the mankind in the form of food, medicine etc., Medicines are being used when people gets illnesses which are often or seldom. But the regular need is food which is depending on the Climatic conditions, Geographical locations, Habits, Habituated foods etc., But nowadays the people are getting addicted to unhealthy and incompatible foods which increase or decrease the physiological metabolisms in turn causing illnesses. In the name of urbanisation also these sick foods are getting hike value for youth and also middle ages. Like Pizzas, Burgers, Pastas, Doughnuts etc., which could be made faster and ills the person s health sooner. So, this is not an odd time to give keen observation on the dietetics to be and not to be followed. As it is a vast science, I am presenting about some major heads of this subject here. Ayurveda has given an utmost importance to the Aahara which is said as Mahabhaishajya by Acharya Kashyapa. IIशन त अग न म र यत य क त च रन ज वत यन मय:I र ग स यत ववक र त,म लमग ग नस तस म ग न नर च यत II (Cha. Chi Chap-15) If Jatharagni subsides, the man dies and when he is devoid of diseases, he lives long and prosperous life. II ल कस य अहर ग स त य थ पग त त: ववन शह त : आहर द वI अम र व र व : बलम आर ग यम वन ग न य प रस दस II (Su.Su-46 Chap, Sloka-3) The four types of food consumed by the man are responsible for Production, Stabilisation & Destruction of this universe. This food gives Strength, Nourishment, Health, Complexion and Stability to all senses. So, with the references from ancient classics also, the food is been given very much importance. Likewise many Acharyas have stated their opinions about the importance of Food for the maintenance of healthy life. In my paper, My Core of work is a review about, Balanced diet in Ayurveda. Different contemporary foods suitable for varied Prakriti persons. BALANCED DIET Balanced diet means different varieties and quantities of food, necessary for an individuals which are taken in frequent intervals of time. According to modern view, Balanced diet is presented as Calories of Food needed per day for a person. It varies with age. The calorie chart is: Sl.No. Age of the person Needed K.cal per day 1. Infants (Male) (Female) Workers & Pregnant women Obese people In Hot climates 10% less than the above intake 7. In Cold climates 3% less than the above intake Those calories are generated from various elements of food in which some are Carbohydrates, Proteins, Fats, Minerals etc., i. Carbohydrates- Carbohydrates are in various forms like Monosaccharide, Di-saccharides & polysaccharides. Approximately a normal human needs 445 gm of carbohydrates per day. ii. Proteins- In humans, for the formation & improvement of musculature, Proteins play the key role. After the age of 18-20, gm of proteins per day are needed for human body. iii. Fats-Fats also gives energy to the body like carbohydrates. A gram of fat gives nearly 9K.cal of energy. Fats play a key role in absorption of Vit-A, D, E etc., these gives energy in drought conditions like in the lack of carbohydrate intake etc., by a process called Gluconeogenesis. iv. Minerals & Salts- there are many minerals & salts which are needed to the human body daily. These are helpful in absorption of vitamins and helps in some metabolic procedures. a. Calcium- This helps mainly in improvement of bone tone. A 70 kg body person contains 1kg of Ca in combination of different salts. A normal person needs mg of Ca per day and for a pregnant woman mg is needed. Calcium deficient people can take Onions, Leafy vegetables, Drumsticks, Beans, Yellow Yolk of Egg etc.,

3 Page6427 b. BIron- Human body contains 14-5 mg of Haemoglobin per 100ml of blood,1gm of Hb contains 3.55 mg of Fe & for generation of 1% of Hb, 25 mg of Fe is needed. A normal man needs mg of Fe/day. From this mg only 1mg gets absorbed into the system. Iron deficiency people can take Fe rich Foods like Cauliflower, Coriander, Eggs, Meat etc. Likewise, Potassium, Sodium, Iodine like salts play major role in metabolism and in turn development of physiological system. A healthy human contains 235 gm of sodium in his body and a normal man needs 150 mg of iodine per day. When these salts are in deficient condition the foods like Fish, Leafy vegetables, Mango, Banana, Custard apple can be taken. Some other minerals needed to the body are Mg, Mn, Cl, Cu etc., there are some other elements which are needed to human body for metabolism & growth. Those are vitamins A,B1,B2,B6,B12,C,D,E,K,Niacin,Biotin,Pantothenic acid etc., are some which plays key role. AYURVEDIC ASPECT OF BALANCED DIET Ayurveda said this Balanced diet, Sammmishritha Aahara at ancient times itself. II शश ट क म श ल म द ग म स च स न धव म क यव न आन तर क शम पय: सर प र न ग म मध च भ यस त II The balanced diet of Ayurveda includes Shashtika shali dhanya, Mudga, Saindhava, Amalaka, Yava, Aantariksha jala, Ksheera, Ghrita, Jangala mamsa, Madhu. The above mentioned food can be taken as Balanced diet regimen according to Ayurveda which should be followed by every individual daily to maintain flourishing life. Shashtika shali- A variety of rice, grown for months which is rich in carbohydrate source, healthier and easily digestible. Mudga- Green gram, which is an easily digestible pulse variety, rich in essential protein supplement. Saindhava- As per our recent awareness,saindhava lavana is known to be as best salt among all which fulfils the essential elemental needs like Na,K,Ca,Mg etc., Aamalaki- II आम कक वय थ पन न म श र ट म II (CHARAKA) From ancient ages itself, Aamalaki itself has its own importance in its Immunity developing trait. This is best Immunomodulator till now also. Yava- Barley- which is light digestive & diuretic.helps in easy excretion of wastes from the body. Antariksham- In those times the purest form of water is the collected rain water & is said in the balanced diet. In present days, we consider Filtered, Mineralised, De-micronized water as the best. Paya- II क ष म र वन यन म II (CHARAKA) For a healthy life and flourishing life milk is the best as said by Acharya charaka. From this many elements like Ca,fats etc., are fulfilled. Sarpi- Ghrita- is one of the best immunomodulators and taste enhancers. This acts as a catalyst for all metabolic procedures. This contributes the HDL like good fats for the body. Jangalam- The meat which is taken from the animals those have extensive work like forest animals, is easily digestible by their Laghutwa property. Madhu- Honey- This is also one of the best immunomodulators & glucose supplied from this is said as best among all. This is the daily food regimen composed by Acharyas which is very balanced and fulfils all the daily requirements for the body which is acceptable for present day lifestyle also.

4 Page6428 DIET FOR DIFFERENT PRAKRITI PERSONS Describing Wholesome (Hitahara) & Unwholesome (Ahitahara) Foods, Acharya Charaka stated that, II सम च व श ध त न प रक र त न थ पयतत. र वशम च सम क तत इत य वम तर तम र वर, अह तम र वप तलमत य तत ह त ह त क शनमनपव दम भवततII (CHARAKA) On intake, the food which gives nourishment to the dhatus and the food which deteriorates the dhatushakti is Ahitaahara. General Hitaharas are Old Rice,Wheat and among vegetables, Tender Coccinia, Potals, Aakakarakai (A variety of non-bitter Bitter gourd found seasonal in Some regions),snake gourd, Kantakari, Ash gourd, Atasi, Ridgegourd, Limited use of Cabbage, Cauliflower, Coriander, Pudina, Kaamanchi, Methi, Sigru, Balusu kura (A leafy vegetable used in Andhra Pradesh), Curry leaves, Knol-kohl etc., And Meats like Ajamamsa etc., Fruits like Badara, Apples, Sapota, Banana, Draksha, Dadima, Anjoor etc., are said as Some of the best Hitaharas. Vatahara Aaharas: Mustard oil, Toordal, Horsegram, Onions, Sigru (Leaves, Root, Root bark), Clove, Garlic, Ginger (Fresh & Dried),Ajowan, Suranakanda, Gokshira, Donkey milk & Horse milk, GoGhrita, Aja ghrita, Coconut oil, Sesamum oil, Dates, Carrot, Tender Radish, Tamarind flowers (Used for making dal in some South Indian regions) Cashew nuts, Jeeraka, Tamaala, Punarnava, Honey, Asthisamhaaraka (Made as Aviahl like Thick Gruel in some regions), Jaggery, Papaya, Maadiphala, Bilwaphala, Badara, Kantakaari, fully ripen Pumpkin, Pepper, Acrot, Kapittha etc., And Meats like Chicken, Udumu (A variety of dwelling animal) flesh, Pegion flesh/blood, Porcupine flesh(only when Jatharagni is very good) are said as common Vatahara Aaharas. Pittahara Aaharas: Soup made from Raagi(A minor cereal),ginger, Mudga, Mudgaparni, Goghrita, Pineapple(only for Pitta),Banana(Fruit, Root, Flower & Fleshy stem), Atasi (Tender leaves, Flowers, Unripe Fruits), Toordal, Khanda sarkara, Aagakarakai(A variety of nonbitter Bitter gourd found seasonal in Some regions), Aamalaki, Dry dates, Carrot, Gulkhand, Kharbuja, Dadima, Lemon, Maadiphala, Barbari seeds, Dugdhika, Methi, Udumbara fruits(some people prepares thick gruel with these fruits), Dhaniya (Leaves & Seeds), (A leafy vegetable and a fruit which can be used only for Kevala Pitta persons) etc., And Meats like Jangala Sookara mamsa (Only if Jatharagni is very good in condition),rabbit flesh, Peacock flesh etc., are some of the common Pittahara Aaharas. KaphaharaAaharas: Anjoor, Sarshapataila, Ajowan, Atasi(Tender leaves, Fruits,flowers), Aamalaki, Udumu (A variety of dwelling animal)flesh only when Jatharagni is very good in condition, Toor dal, Horse gram, Curry leaf, Nimbooka, Korra Dhanya (A variety of Trina dhanya), Carrot, Tulasi, Jeeraka, Brihati, Kantakari, Honey, Dadima, Onion, Haridra (Fresh & Dried), Dugdhika, Bilwa (Unripe fruits & Ripe fruit Flesh),Tender Radish, Methika, Ajaghrita, Lavanga, Asthisamhaara, Lasuna etc., And meats like Rabbit flesh, Tiger flesh etc., are some of the Common Kaphahara Aaharas. Vata-PittaharaAaharas: Gokshira, Ghrita, Navaneeta, Aja ghrita, Honey, Kantakaari, Draaksha, Drumstick flowers, Maadiphala etc., And meats like Udumu(A variety of dwelling animal) flesh, House Sparrow etc., are some of the common Vata-Pittaharas. Vata-KaphaharaAaharas: Banana (Flowers, Root & Fleshy stem), Sarshapa, Jeeraka, Bilwa (Unripe fruits), Ginger (Fresh & Dried), Saamudra lavanam(salt made of sea water) etc., And among Meats, Tiger meat is best in Vata- Kaphahara property. Pitta-Kaphahara Aaharas: Nimbooka, Jambu, Anjoor, Bottlegourd etc., are some of the common Pitta-Kaphahara Aaharas. Pathyas for Vata Prakriti persons: Old Rice, Wheat, Toor dal, Ridge gourd, Snake gourd, Tender Brinjal, Tender Drumsticks, Onion, Garlic, Asthisamharaka, Kantakari, Brihati, Dadima (Ripe & Unripe), Little quantities of sweet Mango, Badara, Citrus fruits like Lemon, Naaranga etc., Kharjura, Draksha, Go Ghrita, Kshira, Sita, Old Jaggery, Honey, Old Tamarind, Amalaki, Honey, Leafy vegetables like Amaranthus, Punarnava etc., Meats like Ajamamsa, Avimamsa, Makara, Udumu, Crabs, Fresh water or floating water fishes House Sparrow, Peacock, Chicken (Esp.Cock), Pegion etc., are Pathyas to Vata prakriti persons. New Rice, Paryushita annam, Maize, Tomato, Mudga, Bengal gram, Bacchali (A leafy vegetable used commonly in A.P),Chukrika, Curd, Cream, Except Wheat, all Flour made foods,bamboo root curry, Jambu, Taala phala, Kamala kanda, Seafishes, Madya, Chicken, Cold water & Cold items,pineapple,cheese,papads,fries,powders,some Rice flour items etc., are some of the Apathyas for Vata Prakrithi persons.

5 Page6429 Pathyas for Pitta Prakriti Persons: Old Rice,Wheat,Barley water,mudga yoosha, Ridge-gourd, Snake gourd, Chukrika, Atasi, Methi, Budama, Ponnaganti (A leafy vegetable), Tamarind, Nimba, Draksha, Albakhara, Jambu, Dadima, Kapittha, Naaranga, Banana(Ripe), Apples, Amalaki, Old Tamarind, Ginger, Curry leaves, Coriander, Pudina, GoGhrita, Takra,Kanjika, Honey, Sarkara, Ajamamsa etc., are Pathyas for Pitta Prakriti persons. Kshira, Dadhi, Guda, Toordal, Horse gram, Masha, Groundnuts and Bengal gram, Peas, Cashew, Madya, Dried Prawns, Fishes etc., Sea fishes, Chicken(esp.Cock),Pork & other indigestive foods. Pathyas for Kapha Prakriti Persons: Old Rice, Wheat, Trina dhanyas, Sprouted Bengal gram, Mudga, Horsegram, Snake gourd, Bitter gourd, Udumbara, Amalaki, Ashgourd,Asthisamhaaraka,Kantakaari,Budama,Onion,Banana(Flower),Surana Kanda, Tender Radish, Honey, Tamboola, Hot and Bitter Items, Hotwater, Jangala mamsa etc., are some of the Pathyas for Kapha prakriti Persons. Viruddhaharas, New Rice, Chukrika, Masha, Fish, Mamsa, Sugarcane, Milk items, Bacchali, Panasa, Kharjura, Coconut & its Water, Lady s Fingers, Mushrooms, Ajeernakara padaarthas, Cold items, Cold Water etc., are some of the Apathyas for Kapha Prakriti persons. So, with in my limits, I ve reviewed about some of the major Diets stated for different prakrithi people. CONCLUSION The importance of food is not only confined for maintenance of health, but also it has much more prominence in management of various Patho-Physiological conditions and those related with Psychological aetiology also. So, being a restricted foodie in view of good health gives us better life. Even if this is a review on dietetics in Ayurveda, This is a vast subject and cannot be produced with in this restricted work completely. But, I have tried myself in a best way to express the subject in my present work so, a future review is recommended. REFERENCES 1. Charaka Samhitha(Sutra sthana-27 th chapter) 2. Charaka Samhitha(Chikitsa sthana-15 th chapter) 3. Susrutha samhitha(sutra sthana-46 th chapter,sloka-3) 4. Ashtanga Sangraha(Sutra sthana13 th chapter) 5. Aahara vignyaanam by Bhishagwara Malladi Ramamurthy shastri (From Ayurveda Siksha published by Dr.Achanta Lakshmipathi) 6. Aaharam-Vaidyam by Dr.A.prabhakara babu M.B.B.S, I.A.S.,E.C.T