A study on Charakokta Ahara Vidhi Vidhana w.s.r. to physiology of Digestive System

Suchitra Kalyanshetty; Tejaswini Janagond

A study on Charakokta Ahara Vidhi Vidhana w.s.r. to physiology of Digestive System

Kalyanshetty S.^1*, Janagond T.²

DOI:

^1* Suchitra Kalyanshetty, Professor and HOD, Department of Samhita Siddhanta, SMVVS RKM Ayurveda Medical college PG & RC, Vijaypura, Karnataka, India.

² Tejaswini Janagond, Assistant Professor, Department of Samhita Siddhanta, SMVVS RKM Ayurveda Medical college PG & RC, Vijaypura, Karnataka, India.

Ahara being one of the Upasthambha supports our Shareera for day to day activities and acts as Bala and Prakriti Dayaka, when it is consumed by following the rules and regulations. Wrong diet methods which are widely followed in this modern era result into Ajirna (Indigestion) which is the source of many diseases. Charakokta Ahara Vidhi Vidhana is not only a scientific method to maintain physical health but also to Maintain good mental health which results into proper digestion of the food which in turn promotes health and prevents many diseases. An attempt is made here to understand the physiology behind these rules and regulations and how they affect the process of digestion.

Keywords: Ahara, Upasthambha, Ahara Vidhi Vidhana, Ayurveda, Dietetics

Corresponding Author	How to Cite this Article	To Browse
Suchitra Kalyanshetty, Professor and HOD, Department of Samhita Siddhanta, SMVVS RKM Ayurveda Medical college PG & RC, Vijaypura, Karnataka, India. Email:	Suchitra Kalyanshetty, Tejaswini Janagond, A study on Charakokta Ahara Vidhi Vidhana w.s.r. to physiology of Digestive System. J Ayu Int Med Sci. 2022;7(9):156-160. Available From https://www.jaims.in/jaims/article/view/2010

Introduction

Ayurveda specified the characteristics of food in terms of quality quantity and time which vary with age, constitution, digestive power, season, disease and also from person to person. Our Upanishad and classical text state that diet is essential for life. Anna Ve Prana virtually.

The concept of planning therapeutic diet after the assessment of nutritional status are deeply coded in Ayurveda. Rasa,Guna, Virya , Vipaka of Ahara Varga along with Ahara Vidhi Vishesha Ayatana are discussed with much importance in all the classical text.

The Ahara Vidhi Vidhana mentioned by Acharya Charaka in Rasavimaniya Adhyaya emphasizes on “How to eat?” and “why?”. It is a scientific system, method, manner, way, rules, law, condition and so on. The advice of Pathya Sevana and Nidana Parivarjana in the form of Ahara Vidhi Vidhana not only prevents diseases but also helps in Vikar Prashamana.

Atmanam Abhisameekshyam i.e., having food which is Satmya for us enables cleansing of inner self, which further helps to alert the mind and intellect. It prevents indigestion which is Mula for many diseases. Thus, Ahara Vidhi Vidhana is designed by keeping both physical and mental health in mind and gives importance to all the minute factors related to this.

Review of Literature

The Ahara Vidhi Vidhana is the rule for methods of food intake for healthy persons as well as to some of unhealthy ones, who usually take timely wholesome food. One should follow the specific rules while consuming Ahara to remain healthy and have long life span.

They are^[1]

Ushna Ahara: When food is consumed warm it is delicious after intake, it provokes the enzymes in the abdomen responsible for digestion, and it gets digested quickly and helps in the downward passage of Vata and attachment of Kapha.

Snigdha Ahara: Snigdha Ahara is delicious, after intake it provokes the subdued power of digestion, it gets digested quickly, it helps in Vata Anuloma, Shareera Upacaya, it increases the Bala of Indriya Varnaprasadana.

Matravat Ahara: When taken in proper quantity, it promotes longevity in its entirety without afflicting Vata, Pitta, Kapha. It easily passes down to the rectum, does not impair the power of digestion and it gets digested without any difficulty. Matravat Ahara should not cause Pida. One should eat proper quantity of food according to strength of Agni.

The ideal quantity of food is which gets digested in due time without disturbing the normalcy

Jeerne Ashniyat: One should take food only when previous meal is digested. If one takes food before the digestion of the previous meal The immature rasa Gets mixed up with a product of food taken afterwards, resulting in the provocation of all the Doshas instantaneously.

If food is taken after the digestion of the previous food while the Dosha are in their proper places and Agni is provoked, there is appetite, the entrance of the channels of circulation are open, eructation is purified, there is unimpaired cardiac function, downward passage of the wind and proper manifestation of the urges, for voiding flatus urine and stool, then the product of food does not vitiate the Dhatus of the body, but on the other hand it promotes longevity in its entirety. The Dosha reside in the Swasthana and performs its own function in the Jirna Ahara Lakshana. So, food should be taken after digestion of previous meal.^[1]

Virya Avirudha: One should take food having no contradictory potencies. By taking such food one does not get afflicted with such diseases as may arise from the intake of food having mutually contradictory potencies. Therefore, one should take food having no contradictory potencies. Diseases caused by intake of having mutually contradictory potencies are Kusta, Visarpa etc.

Ista Desha Ista Sarvopakarana: One should take food in proper place equipped with all the accessories. By doing so he does not get afflicted with search of the factor would result in emotional strength strain which occurs when one takes his food in improper places without the required accessories therefore one should take food in proper place equipped with all accessories. Anista Ahara cause Mano Abhighata so one should consume desirable Sarvopakarana Ahara.

Na Ati Druta (One should not take food too hurriedly): If food is taken too hurriedly

it enters into wrong passage it gets depressed and it does not enter into the stomach properly in this situation one can never determine the taste of food articles and detect foreign bodies like her etc mixed with them.

Na Ati Vilamba (Intake not too slow): One should not take food very slowly because this will not give satisfaction to the individual. In this situation he would take more than what is required the food would become cold and there will be irregularity in digestion. By taking food very slowly the enzyme responsible for digestion will come and contact with food in an irregular manner and this will result in irregular digestion.

Ajalpa Ahasan Tanmana Bhunjita: One should not talk or laugh or be unmindful while taking food. One, taking food while talking, laughing or with detracted mind subjects himself for the same trouble as the one eating too hurriedly. Thus Dosha moves in upward direction abnormally.

Atmanam Abhisameekshya: One should take food in a prescribed manner, with due regard to his own self. The knowledge of the usefulness or otherwise of food articles is for self-preservation.

Discussion

For proper digestion of food proper method of food intake is very essential. Hypothalamus is the gatekeeper in the control of food intake and appetite. Peripheral signals of energy balance may act directly on hypothalamus to control food intake.

Visual, smell and taste can override satiety signals to maintain food intake despite neutral or even positive energy balance. These sensory signals are from NTS in brainstem to cortical limbic reward centres implicated in appetite regulation. Dopamine, serotonin, opioids and nor epinephrine have been implicated an important neurotransmitter involved in signalling this network.

Stimuli include appearance, taste, smell and textural stimulate. Visual information, signals in the afferent optic fibres of cranial nerve 1 gustatory, olfactory, and orosensory information - fibres of cranial nerves 7, 9, 1 and 5.

Food should be consumed soon after cooking when it is warm. Human digestive system works better with foods and liquids that are at warmer temperatures because it doesn’t have to work as hard to digest the food.

In hot food, however, nutrients are already partially broken down. Steaming, cooking, baking, or roasting foods kick starts the process of breaking down healthy chemicals and nutrients before they enter the body.

Plus, people tend to eat hot foods slower, which is also beneficial for the digestive system. When food enters the system slowly, there is more time to absorb nutrients. But heating the prepared food again and again will destroy the nutrients.

When food is warm, this receptor often sends a stronger signal to the brain.

Hot food makes the digestion process run smoother; nutrients from hot food are more easily absorbed. This makes more nutrients available to the body.

Snigdha Ahara is necessary in our food. Fat is a type of nutrient, and just like protein and carbohydrates, our body needs some fat for energy, to absorb vitamins, and to protect our heart and brain health.

“Bad” fats, such as artificial trans fats and saturated fats, are guilty of the unhealthy things all fats have been blamed for - weight gain, clogged arteries, an increased risk of certain diseases, and so forth. But “good” fats such as unsaturated fats and omega-3 fatty acids have the opposite effect. In fact, healthy fats play a huge role in helping manage our moods, stay on top of our mental game, fight fatigue, and even control our weight.

The ideal quantity of food is which gets digested in due time without disturbing the normalcy
There should be a right combination of light and heavy food articles in one’s diet regimen. The heavy-to-digest food articles can be one third or one half of total food consumed, while the remaining should be light-to-digest food. In every composition, the digestive capacity of Agniis to be followed.
If the food is taken in proper quantity, it provides strength, complexion, happiness and longevity to the person.

A well-balanced diet provides all of the: energy we need to keep active throughout the day. Nutrients we need for growth and repair, helping us to stay strong and healthy and help to prevent diet-related illness.

Viruddha Ahara (mismatch of Vipaka, Guna, Virya, Prabhava) may lead to disturbance of Agni, poor digestion, Ama accumulation, vitiation of Dhatus, and channels obstruction. This does not allow gaining adequate nourishment.

Combining foods with radically different energetics can overwhelm the digestive fire (Agni) and can cause indigestion, fermentation, gas, bloating, and the creation of toxins

Ista Bhojana is very important for the Shareera to get complete nutrition.

Nervous stimuli^[2]: are the stimuli e.x. touch of food on the tongue or the parts GI tract sight of food smell of food etc act on the sensory nerve endings and thereby nervous impulses generated which pass via the central nervous system to trigger the corresponding motor nerve of the gland Into action and the secretion takes place.

Mechanical stimuli^[3]: Are those which stretch or district the organs example gas or food either solid or liquid and thereby stimulate the sensory nerve endings and local reflex occur.

The sensory stimulus for the unconditioned reflex may arise from various sources as follows;

From the mouth the act of chewing, the sensation of taste, the irritation caused by the presence of food upon the mucous membrane of mouth this entire act as the sensory stimuli which reflex Produce salvation.

Esophago salivary reflex ^[4]: Is necessary to provide enough saliva necessary to wash away the irritating substance and swallowing of saliva will set up peristalsis like movement of esophagus which is likely to drive on the irritant.

Atidruta and Ati Vilambita cause Vishama Pacana Kriya. Food should be chewed properly which is essential for getting the benefits of consumed food. As the food is chewed the contractions of muscles of mastication help to press out the saliva accumulated in the ducts and acini of the glands. Hence mastication acts through its mechanical effect.

The sensory stimulus for the unconditioned reflex Arises in the mouth during chewing and swallowing of^[5] The sensory nerves are the, 5^th, 7th and 9^th cranial nerves. The motor nerve is the Vagus.

Atmanam Abhisamikshya Samyak is Satmyasatmya to the individual self. This Atma Satmya is related to individual. Food should be consumed which is accustomed to our nature. The existence of conditioned reflex is proved by the fact that sight or smell of the accustomed food stimulates gastric secretion.

Various other conditioned stimuli can be established which can arouse gastric secretion without the contact of food in the mouth the sensory nerves are those of special sensors like vision, smile and hearing.

Response to food^[6]

Meat increase both the quantity and the HCL content
Bread stimulates a secretion having the greatest digestive power.
Fat inhibits secretion both in quality and quantity. It also inhibits the movements of stomach. This depressing effect maybe due to a chemical substance called enterogastrone. The inhibitory effects off fats are more strongly exerted from the duodenum then from the stomach.
Water, tea, Coffee spices, condiments, vegetable juices etc stimulate gastric secretion.
Mechanical dissention of stomach by gas such as aerated waters, stimulates gastric secretion and moments.
Caffeine and alcohol are strong secretary stimulants, producing juice of high acidity and rich in mucin.^[7]

The stimulus for the pancreatic secretion reflex arises in the mouth during mastication as well as in the stomach when food enters the later that is gastro pancreatic reflex.^[8]

It is believed that during digestion reflex stimulation of gall bladder occurs. The stimulus for the reflex may arise in the mouth during eating all due to the presence of food in the duodenum and probably also in the stomach.

In the pancreatic secretion there are two phases. The first is nervous phase which starts one to 2 minutes after taking food. The reflex is purely unconditioned. Unlike gastric juice there is no conditioned reflex here.

The stimulus for the secretion arises both in the mouth during chewing As well as from the stomach after the food is swallowed.

The foodstuffs like fats and proteins stimulate the bile secretion. it has been noted that bile secretion increase about one hour after meal, Remains high for about 2 to 5 hours and then declines.

The Ajalpa, Ahasan, Tanmana Bhunjita avoids the Doshas moves in upward direction abnormally. Deglutition or Swallowing is a reflex act occurring in 3 stages (1) oral (2) pharyngeal and (3) esophagaeal.

In the first stage due to upward and backward movement of tongue the bolus of food which remains on the upper surface of the tongue is thrown back through the pillars of the fauces into the pharynx. During this phase mastication seizes and respiration is inhibited reflex.

In the pharyngeal reflex stage the vocal cords are adducted and there is momentary stoppage of respiration and speech. With the entrance of bolus in the larynx, contraction of superior pharyngeal constrictor occurs including rapid pharyngeal peristaltic wave which moves down the pharynx, propelling the bolus in front of it.

The epiglottis is carried into horizontal position by the backward movement of tongue and forward movement of larynx and these movements result drawing up of larynx under the base of the tongue where it is completely out of way off oncoming bolus.

Conclusion

The concept of Ahara in Ayurveda has a broader view beyond ingestion of food. It is not only restricted only to the concept of calorie consumption, Ayurveda recommends methods of taking food, its quality and quantity based upon individual’s capacity to digest (Agni). When food enters mouth and passes through the digestive system, it sends a multitude of interacting signals to the brain, loaded with sensory, nutritive, and other information. Thus, the digestion and metabolism is not limited to ingestion of food only; but it is affected by how the brain and nervous system receives and processes the information too. Hence Ahara Vidhi Vidhana is important in maintenance of both physical and mental status of the body.

Reference

1. Dr. R. K. Sharma, Vaidya Bhagwan Das. Agnivesha's Charaka Samhita. Choukambha Sanskrit Series Office, Varanasi. 2007 edition. Vimanasthana chapter 1, 24th shloka.

2. C. C. Chatterjee. Human physiology, volume 1. CBS Publishers. pg 425.

3. C. C. Chatterjee. Human physiology, volume 1. CBS Publishers. pg 426.

4. C. C. Chatterjee. Human physiology, volume 1.CBS Publishers pg 428.

5. C. C. Chatterjee. Human physiology, volume 1.CBS Publishers pg 432.

6. C. C. Chatterjee. Human physiology, volume 1.CBS Publishers pg 434.

7. C. C. Chatterjee. Human physiology, volume 1.CBS Publishers pg 435.

8. C. C. Chatterjee. Human physiology, volume 1.CBS Publishers pg 442.

9. C. C. Chatterjee. Human physiology, volume 1.CBS Publishers pg 447

Manuscript Received	Review Round 1	Review Round 2	Review Round 3	Accepted
2022-08-25	2022-08-27	2022-09-03	2022-09-10	2022-09-17
Conflict of Interest	Funding	Ethical Approval	Plagiarism X-checker	Note
Nil	Nil	Yes	17%

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Ahara

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