E-ISSN:2456-3110

Review Article

Ayurvedic Dietary Habits

Journal of Ayurveda and Integrated Medical Sciences

2022 Volume 7 Number 11 December
Publisherwww.maharshicharaka.in

Time to look upon the Ayurvedic Dietary Habits in the Present Scenario: A Critical Reappraisal

Singh D.1*, Tiwari R.2, Dikshit M.3, Bhushan Sharma V.4, Mittal B.5
DOI:

1* Dezy Singh, Post Graduate Scholar, Department of Agad Tantra evum Vidhi Vaidyak, Uttarakhand Ayurved University, Rishikul Campus, Haridwar, Uttarakhand, India.

2 R. C. Tiwari, Professor and HOD, Department of Agad Tantra evum Vidhi Vaidyak, Uttarakhand Ayurved University, Rishikul Campus, Haridwar, Uttarakhand, India.

3 Manisha Dikshit, Associate Professor, Department of Agad Tantra evum Vidhi Vaidyak, Uttarakhand Ayurved University, Rishikul Campus, Haridwar, Uttarakhand, India.

4 Ved Bhushan Sharma, Assistant Professor, Department of Agad Tantra evum Vidhi Vaidyak, Uttarakhand Ayurved University, Rishikul Campus, Haridwar, Uttarakhand, India.

5 Bhawana Mittal, Assistant Professor, Department of Agad Tantra evum Vidhi Vaidyak, Uttarakhand Ayurved University, Rishikul Campus, Haridwar, Uttarakhand, India.

Background: Ayurveda places special emphasis on "Ahara" (diet) and "Anna" (food) as a means to good life, health and wellness. According to the Ayurveda ones who consume Viruddha Ahara are prone to many disorders. According to Acharya Charak those food substances and combinations, which induce deteriorating action on the body tissues, that is, Dhatus can be called as Viruddha Ahara. Acharya Charaka also pointed out the eighteen dietetic incompatibilities that generate the toxins responsible for generating the pathogenesis systematically or less commonly localized. Objective: To conclude the association of Virudhha Ahar with disease in the individual who consume these incompatible foods with short and long duration. Materials and Methods: A through search of modern medicine and Ayurvedic literature through free searching engine like PubMed and Google Scholar are used. Relevant results analysed and draw the conclusion. Results: Many studies held in Ayurvedic Institutions in India regarding the Viruddh Ahar mostly arrived on the conclusion that combinations of certain food items cause certain disease. Even for taking chronically this may cause cancer also. Conclusion: There is great need of checking and proving facts enumerated in the old text regarding the Viruddha Ahar based on the evidence based Modern medicine. So that it can be applied in modern medicine also. However, In Ayurvedic discipline the Viruddha Ahar certainly cause the disease depending on the nature, amount, frequency, duration and immunity status of the individual approved in many Ayurvedic studies.

Keywords: Ayurveda, Diet, Incompatible food, Viruddha Ahara

Corresponding Author How to Cite this Article To Browse
Dezy Singh, Post Graduate Scholar, Department of Agad Tantra evum Vidhi Vaidyak, Uttarakhand Ayurved University, Rishikul Campus, Haridwar, Uttarakhand, India.
Email: 		Dezy Singh, R. C. Tiwari, Manisha Dikshit, Ved Bhushan Sharma, Bhawana Mittal, Time to look upon the Ayurvedic Dietary Habits in the Present Scenario: A Critical Reappraisal. J Ayu Int Med Sci. 2022;7(11):84-90.
Available From
https://www.jaims.in/jaims/article/view/2102

Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted
2022-10-25 2022-10-27 2022-11-03 2023-11-10 2022-11-17
Conflict of Interest Funding Ethical Approval Plagiarism X-checker Note
Nil Nil Yes 19%

© 2022by Dezy Singh, R. C. Tiwari, Manisha Dikshit, Ved Bhushan Sharma, Bhawana Mittaland Published by Maharshi Charaka Ayurveda Organization. This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/ unported [CC BY 4.0].

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Introduction

Ayurveda defines health as balance of Dosha, Agni, Dhatu and Mala as well as the physical, mental, emotional and spiritual wellbeing. This definition of health is in coherence with WHO’s definition of Health is a Physical, mental, Social and spiritual wellbeing and not merely an absence of disease. Healthy life depends on proper nutrition. According to Ayurveda Ahara is the most important thing for healthy life and type of Ahara we eat affect our body as well as mind. Nowadays, people are adopting sedentary lifestyle. Also, the craze for junk food is increasing in rural areas also. The change in food habit, lack of knowledge about proper nutrition is causative factors for many diseases. Ayurveda has mentioned about Astavidh Ahar Vidhi Vishesh Ayatane in which Acharyas has explained in detail about properties of food, effect of combination of different food articles, quantity of food to be consumed, properties of food substances according to their cultivation area, cooking procedure etc.[1]

Viruddha Anna or incompatible diet is very important issue discussed by ancient Ayurveda workers. It is said to be the cause of many systemic disorders as per Ayurveda literature. Persons who consume Viruddha Ahara are prone to many disorders. It is very important to correlate the mechanism as to how Viruddha Ahara is a cause of many metabolic disorders. It is also essential to know how certain food combinations interact with each other and create a disease.[2]

Viruddha Ahara is defined by Charaka. He clearly says that certain diet and its combinations, which interrupts the metabolism of tissue, which inhibits the process of formation of tissue and which have the opposite property to the tissue are called as Viruddha Anna or incompatible diet.[3]

The food which is wrong in combination, has undergone wrong processing, consumed in incorrect dose, and/or consumed in incorrect time of the day and in wrong season can lead to Viruddha Ahara. Svasthya, “to be established in one’s self or own natural state” is optimal health according to Ayurveda. In order to achieve this, one has to have a balance of structural and physiological factors, metabolic and excretory processes, body tissues, senses, mind, and attain a state of self-awareness and contented self.[4]


Aim and Objectives

1. To evaluate the significance of food incompatibilities in the pathogenesis of healthy individuals.

2. To develop awareness regarding Viruddha Ahara to prevent various health problems. And to make awareness about ayurveda dietary regimes.

Materials and Methods

Used electronic searching engine like PubMed and Google Scholar with key words Diet, Viruddha Ahara, food incompatibilities and Ayurveda. Comparison with results and conclusion was done and summed up the derived findings. Literature has been reviewed from both classical Ayurveda literature & Modern medicine literature.

Results

There are concordant results emerged from the evidence-based medicine in modern era and ancient teachings from Ayurveda. In Ayurvedic version, Agni plays a dominant role in the manifestation of lifestyle disorders by affecting the digestive system and one need to refrain from all unhealthy lifestyle habits and keep gut healthy by following simple guidelines of Ayurveda. Anyone having Viruddha Ahara knowingly or unknowingly exposed to several fatal diseases including autoimmune disease and even cancer, if took for a long time. Therefore, it is prudent to enlist the causative incompatible dietary factors and teach the patients regarding all lethal aspects of such diet combination along with simultaneous lifestyle modification as described by Acharya’s in Ayurveda just to avoid fall prey of such deadly diseases.

Discussion

All foods provide nutrition and are therefore good for us in proper amounts. But random mixing and processing of raw food and ingredients while cooking or partaking may produce certain side effects, some of them due to chemical reactions, others due to changes in intestinal permeability and metabolic conversion in the liver, and still others due to more subtle actions on the gut microbiome or on the immune system. Medical advances are only now beginning to unravel immune mechanisms of antigen presentation and especially


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of lipid antigens. Processing of proteins with lipids while cooking can result in lipidated proteins, the antigenic potential and tolerance to which are as yet unknown. Only systematic scientific investigations can elucidate these mechanisms and perhaps uncloak the mystery behind the causation of auto-immune and metabolic disorders.[5]

Acharya Charaka described eighteen types of dietetic incompatibilities (Table 1)[6]

Table 1

1. Vidhi (rules for eating) Viruddha
2. Desha (place) Viruddha
3. Kala Viruddha
4. Agni Viruddha
5. Matra (quantity) Viruddha
6. Satmya (wholesome) Viruddha
7. Dosha Viruddha
8. Sanskar (mode of preparation) Viruddha
9. Veerya (potency) Viruddha
10. Koshtha Viruddha
11. Avastha (state of health) Viruddha
12. Kram (sequence) Viruddha
13. Parihar Viruddha
14. Upachar (treatment) Viruddha
15. Paak (cooking) Viruddha
16. Samyoga (combination) Viruddha
17. Hriday Viruddha
18. Sampad (richness of quality) Viruddha

Table 2

SN Types of Virudha Ahara Example
1. Veerya Viruddha (potency incompatibility) Fish + milk
2. Sanskar Viruddha (processing incompatibility) Heated honey
3. Matra Viruddha (dose incompatibility) Honey + cow's ghee mixed in equal proportion.
4. Krama Viruddha Hot water after taking honey
5. Kala Viruddha - (time incompatibility) Pungent substance in summer and cold substances in winter.
6. Krama Viruddha (order incompatibility) Consuming curd at night. Taking Madhura Rasa food or Dravya at the end of meals and Tikta and Katu Rasa Dravyas (food substances) at the starting of meals.
7. Samyoga Viruddha (combination incompatibility) fruit salad or milk + banana.  
8. Parihar Viruddha (contraindication incompatibility) consuming cold water immediately after having hot tea or coffee.


Susruta has enumerated four types of Viruddhahara[7]

1. Samyoga Viruddha

2. Krama Viruddha (Samskara Viruddha)

3. Mana Viruddha (Matra Viruddha)

4. Rasa, Virya, Vipaka Viruddha

Well known incompatibility / antagonistic (Viruddha-Aahara) were described in Ayurvedic literature (Table 2)[8]

Food incompatibilities in today’s era

Viruddha Ahara can initiate the disease process and affect the body at molecular level. Ancient literature like Charaka and Sushruta Samhitas already mentioned many combinations of food incompatibilities. However, those mentioned Viruddha Ahar not exactly found in today’s era. Hence, there is need to identify new food incompatibilities, which are used today in day-to-day life as per Ayurvedic perspective. These food incompatibilities can also be categorized into Karma Viruddha, Matra Viruddha, and Veerya Viruddha. These food combinations can generate various toxins that affects the immune system, cellular metabolism, growth hormone.[9]

The undesired effect of harmful combinations of food is not restricted to particular organ system but signs can be noticed in any site. The toxic side effects can emerge inside the body when two or more types of foods are consumed together. After consumption metabolism of the body release such proteins that can harm the vitals at cellular and moreover molecular level. Severity of these deleterious combination depends on the amount, antigenicity of toxic element, duration, immune-compatibility and age. The most lethal outcome that is cancer can be noted in long term consumption of these food combinations.

Viruddha Ahara if consumed in less quantity is not harmful and if it is consumed regularly in considerable amount then it leads to some diseases.[10]

Now a day’s adulteration of the foodstuff is a common practice. It is also primary cause of incompatibility in food. There are number of food adulterants responsible for the toxicity of the food (Table 3).[11]



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Table 3

SN Food stuff Common Adulterants
1. Milk Polluted water, skim milk, removal of butter and addition of refined oil or hydrogenated Fat.
2. Ghee Vanaspati, oleomargarine, Hydrogenated fat.
3. Vegetable oil (Mustard) Argemine oil, non-edible oil
4. Wheat flour Tapioca flour, Talc, Ergot (Poisonous fungus)
5. Bengal gram Kesari Dal (Lathyrus Sativus)
6. Honey Molasses, sugar cane
7. Tea Other leaves, Black /Bengal gram dal husk with colour.
8. Green chilies and peas Malachite green.
9. Butter and cream Cheaper plant oils such as palm oil, sunflower oil and soybean oil, banana, oleomargarine
10. Ice cream Pepperonil, ethylacetate,butraldehyde, emil acetate, nitrate, washing powder etc
11. Chilies powder Brick powder
12. Pulses Lathyrus sativus
13. oils Rancid oil
14. Black pepper Papaya seeds
15. Coriander powder Cow dung powder

Diseases caused by food incompatibles

All the Dosas, Dhatus and Malas get vitiated if one keeps on taking the above mentioned incompatible foods and harmful combinations in the diet, resulting in innumerable problems. Consumption of Viruddha Ahara gives rise to various disturbances of mild to violent nature and disease of acute to chronicnature including the eight Maharogas, genetic disturbances and even sometimes causes death of the person.[12]

According to Acharya Charaka

Viruddha Ahara is responsible for the cause of many diseases. Whole number of diseases occurs as a result of Viruddha Ahara viz. infertility, Bhagandara (fistula), Moorchha (fainting), Pandu (anaemia), Amavisha (acid eructation), Grahani Roga (malabsorption syndrome), Jvara (fever), Santana Dosha (genetic disturbances) and even Mrityu (death). Nidanas of Mental disorders like Unmaada, Apasmara, and Attatwabhinivesha. Acharya Charaka has given due emphasis on dietetic causes.[13]

According to Acharya Vagbhatta

Acharya Vagbhata in Ashtanga Samgraha has mentioned that intake of Viruddha Ahara results in the manifestations of Visphotha (blisters), Shofa (swelling), Yakshma (Tuberculosis) and loss

of body heat, memory and consciousness, Jvara (fever), Raktpitta (bleeding disorders) Asta Mahagada (eight Maharogas) and Mrityu (death).[14]

There are various types of Virudha Ahara on health described in the ancient texts (Table 4)[15]

Table 4

SN Bodily elements vitiation Effect Disease
1. Agni Vitiation Agni Nasha (decrease) Ajirna
    Agni Bahirniryasa Jwara
    Amavisa Vishuchika & Dandalasaka
2. Srotasa vitiation Atipravirty (Increased flow) Atisara
    Sanga (Decreased flow) Vibandha
    Shira Granthi (Knotted condition of the passage) Arshas
    Vimarga gamanam (Flow in abnormal channels) Kusta
3. Dosha vitiation Vata Udarasula,Gulma
    Pitta Amalapitta
    Kapha Amavisha, Grahani etc.
4. Dhatu vitiation Sukra Sandhya
    Majja Murcha
    Asthi Adhayasthi
    Medha Sthaulaya
    Mamsa Arbuda
    Rakta Visarpa
    Rasa Hridroga

Treatment: Nidana Parivarjna (prophylactic measures) is the main line of treatment.

Diseases produced by incompatible food combination, can be cured by the help of purification therapy like Panchakarma, especially Vamana (emesis) and Virechana (purgation), and also by Shamana or palliative therapy and wholesome diet. Prophylactic measures counteract the disorders born from Viruddhahara but Nidanparivarjan is the best way to live healthy life.[16]

The person who consumes contradictory food regularly in small quantities will lead to Okasatmya. Viruddhahara generally does not have any effect on those who are young, whose Agni (digestive fire) is strong, doing oleation & person who exercise regularly. One who does exercise regularly and consumes Viruddhahara, it gets digested properly without any difficulty or trouble.


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Diet is the most important part of management of disease. It is said that, ‘what we eat that we are’. So how we eat and what we eat both are equally important.[17] As mentioned in Aahara Vidhi Vishesh Ayatana the effect of food depends on many factors like way of cooking, origin, season, Dosh, Sthiti of body, Agni, Bala etc. This diversified aspect of dietetics and nutrition is well elaborated in Ayurveda in form of Aahara Vidhi Vishesh Ayatana.[18] Eight principles of food consumption enumerated in Table 5[19]

Table 5

SN Eight Principals
1. Prakriti: Qualitative characteristic of food
2. Karana: Processing of food
3. Samyoga: Combination / mixing
4. Rashi: The Quantity
5. Desha: Habitat
6. Kaala: Time & Seasonal variation
7. Upayoga Samstha: Classical Ayurvedic Rules of eating
8. Upayokta: The person who takes the food

Factors pacifying ill effects of Viruddhahara[19]

Charaka has stated that Viruddhahara become harmless in following situations. In these circumstances dietetic incompatibility becomes neutralized. These are,

1. If the person takes unctuous elements continuously.

2. If dietetic incompatibility is very slight (in quality and quantity).

3. If the person concerned is of strong digestive power.

4. If the person (consumer) is young.

5. If the incompatibility is homologous to the person concerned.

6. If the person is strong due to exercise.[20-22]

Food incompatibilities is significantly affecting the health which was already mentioned in the ancient text, (Ayurveda literature) and modern medicine. Evidence based modern medicine also providing the same hence there is relevance of following instruction regarding the food incompatibilities laid down by ancient sages. Many factors are implicated to balance the lifestyle and the diet. These are nature, quantity, composition of food, timing, and frequency of feeding.

Both the nutritional and non-nutritional components are essential for the balanced diet. The balanced diet with lifestyle modification has a profound effect on intestinal recovery and successful management of chronic or severe GI disease. In Ayurveda Agni is responsible for all digestive and metabolic processes in the human beings. Acharya Charaka already mentioned about the diet and lifestyle modification in various forms. Few of these are importance of amount of food, personal hygiene and effect of seasons on the health. Acharya Charaka also pointed out the eighteen dietetic incompatibilities that generate the toxins responsible for gastrointestinal and extra intestinal diseases.

Conclusion

Food incompatibilities emerged as etiological factors in the disruption of homeostatic state of body mechanism in the healthy individual. Hence assimilating these instructions, one can lead a disease-free life. We can conclude that the practice of Ayurveda is very relevant in the present era and proved by the modern medicine. However, for accepting globally it needs to be validated by evidence based modern medicine and getting patent for preserving our ancient knowledge.

Reference

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2. Sabnis M. Viruddha Ahara: A critical view. Ayu. 2012 Jul;33(3):332-6. doi: 10.4103/0974-8520.108817. PMID: 23723637; PMCID: PMC3665091.

3. Agnivesha. In: Charaka, Dridhabala, Charaka Samhita, Sutra Sthana, 26/81. Reprint. Vaidya Jadavaji Trikamaji Acharya., editor. Varanasi: Krishnadas Academy; 2000. p. 149.

4. Payyappallimana U, Venkatasubramanian P. In: Verotta L, Pia Macchi M, Venkatasubramanian P, editors. Principles of Ayurveda for Food, Nutrition, and Health in Connecting Indian Wisdom and Western Science – Plant Usage for Nutrition and Health. New York: CRC Press (2015). p. 15–36.



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8. Charaka. Charaka Samhita (Vaidyamanorma Hindi Commentary), Vol. 1. Vidyadhar Shukla, Ravi Dutt Tripathi, editors. 1st ed. Delhi: Chaukhamba Sanskrit Pratishthan; 2015. Sutra sthana, 26/105-106. p.

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10. Raosaheb A. Deshmukh. Role of Samyoga Viruddha Ahara in Kustha Vyadhi – An Observational Study. J Ayurveda Integr Med Sci 2020;4:86-91. http://dx.doi.org/10.21760/jaims.5.4.15

11. https://doi.org/10.22271/chemi.2020.v8.i1am.8655.

12. Raosaheb A. Deshmukh. Role of Samyoga Viruddha Ahara in Kustha Vyadhi – An Observational Study. J Ayurveda Integr Med Sci2020; 4:8691http://dx.doi.org/10.21760/jaims.5.4.15.

13. Charaka. Charaka Samhita (Vaidyamanorma Hindi Commentary), Vol. 1. Vidyadhar Shukla, Ravi Dutt Tripathi, editors. 1st ed. Delhi: Chaukhamba Sanskrit Pratishthan; 2015. Sutra sthana, 26/105-106. p.

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