Let’s go Back to Basics - Having food the right way!

Our health is not only influenced by the quantity and quality of food we intake, but also the way in which it is consumed. The processes of digestion and absorption are influenced by physical, physiological, social, and emotional factors. The guidelines laid down in ancient Ayurvedic texts help us fully reap the benefits of the food we consume. Ayurveda provides insights into what, when, where, and how food should be consumed to optimize its effects on overall well-being.

Aahaar (Diet) is the fuel of life. In Ayurveda, it is described as one of the three pillars of life, namely Aahaar (Diet), Nidra (Sleep), and Brahmacharya (Self-control of the Senses). While considering food and diet, dietary habits also seek equal importance. The risk of lifestyle diseases, including cancer, heart disease, diabetes, and several other medical conditions are outcome of poor eating habits and a combination of foods. The overconsumption of some foods, dietary inadequacies, and an excessive intake of saturated fats and refined or processed foods are all examples of poor eating habits.

Acharya Charaka, a pioneer and principal contributor to Ayurveda and Indian medical science, formed the principles of Aahaar vidhi vidhana, which lay down the rules to be followed while eating food, to ensure proper digestion and maintain good health. He explicitly outlines what should be followed, what should be avoided, and who should adhere to these dietary guidelines.

Ayurveda has categorized food based on factors such as seasons, age, purpose, benefits, and use.

In today's hectic schedules, we often consume meals quickly, sometimes even while standing or on the go. Conversely, eating very slowly while watching TV or using a mobile, often without being mindful of satiation, may lead to overeating. The fast-paced lifestyle also contributes to hurried eating without proper chewing, resulting in issues such as heartburn and indigestion.

Mental distractions have been observed to contribute to overeating, leading to obesity. Conversely, being attentive to a meal is associated with consuming an adequate portion and a reduced likelihood of weight gain. The evolving dietary patterns, influenced by exposure to various cuisines, are reflective of the globalized world we live in. Our society is more open to the global market compared to earlier times, embracing diverse cultures, particularly in terms of food. Additionally, the widespread adoption of various weight loss diets triggers a trend in dietary practices that contradicts the principles of "atmanam abhisameekshyam asniyat" (proper self-assessment).

Aahaar Vidhi Vidhana encompasses the methods and rules of food intake, comprising the dos and don'ts related to dietary and dining practices. Deviations from these dietary rules, such as irregular eating habits, consuming food before proper digestion, excessive eating, intake of dry, hard, and cold food items, as well as consuming heavy-to-digest foods, mental distractions, and various psychological factors, can adversely impact the digestive process. This can lead to metabolic error, ultimately causing disorders of immunological, digestive, and metabolic origin. The dietary habits of the contemporary era have undergone significant transformations, influenced by processed food, genetically modified produce, rapid urbanization, and shifts in lifestyle. Owing to hectic schedules, the prevalent practice of consuming cold or reheated food for convenience often diverges from the traditional guideline of "ushnam asniyat," which recommends the consumption of warm or freshly prepared meals. Reheating foods that were prepared long ago or stored in refrigerators has the potential to diminish the nutritional content of the food and, in certain instances, may lead to food poisoning and foodborne diseases. Indulging in an excessive intake of oily and dry foods contradicts the dietary principles of "snigdham asniyat." (means one should eat unctuous food). Many commonly consumed items, such as bakery snacks, deep-fried foods, products made with refined flour like biscuits and bread, spicy foods, and alcohol, fall into this category. Diets rich in fats pose an elevated risk of cardiovascular diseases. Virudha Aahaar is the use of a combination of shita (Cold Potency) and ushna virya (Hot Potency) substances like fish and milk, meat and curd, sour fruits and milk. Such food combinations are harmful, imparting their untoward effects on the immune system, cellular metabolism, and growth hormones. Viruddha Aahaar induces an inflammatory effect at a molecular level, causing agni mandya (weakened digestive fire), ama(toxic waste ), and metabolic disorders. Consumption of highly deep fried foods and preparations with milk and egg, milk and sour juices, and cooking with reheated oils are common nowadays. Such wrong food combinations deteriorate the body tissues by creating an immunological imbalance. Maintaining both hygiene and a positive psychological state is essential during meals. Ensuring cleanliness in the eating environment is crucial to prevent microbial contamination of food and related illnesses. Certain materials should be avoided for specific foods; for instance, acidic foods should not be stored in copper utensils due to a chemical reaction that can produce harmful substances, similar to the risks associated with using low-grade plastic covers for wrapping hot foods. Contemporary dietary habits, such as eating at restaurants, consuming take-away meals, eating on the go, and eating while working, deviate from the traditional principles of "ishta deshe asniyat" (eating in a preferred place) and "ishta sarvopakaranam asniyat" (using preferred utensils).

Both Aahaar  (diet) and Aahaar  Vidhi Vidhana (dietetic rules) are extremely significant in our day to day life . The appropriate application of both contributes to maintaining a healthy condition, while their improper utilization can lead to various diseases.