E-ISSN:2456-3110

Review Article

Viruddha Ahara

Journal of Ayurveda and Integrated Medical Sciences

2024 Volume 9 Number 12 DECEMBER
Publisherwww.maharshicharaka.in

Conceptual study of Viruddha Ahara in Ayurveda along with Modern perspective

Balikai V1
DOI:10.21760/jaims.9.12.27

1 Vidyadhar Balikai, Associate Professor and Hod, Department of Swasthvritta Evam Yoga, Shri Vm Mehta Institute of Ayurved, Rajkot, Gujarat, India.

Viruddha Ahara, or incompatible food combinations, is a fundamental concept in Ayurveda, believed to disrupt the balance of Doshas (Vata, Pitta, Kapha), impair digestive fire (Agni), and lead to the accumulation of toxins (Ama) in the body, which can cause various diseases. This traditional Ayurvedic view is supported by modern research in biochemistry, digestion, and metabolic health. Incompatible food combinations, such as milk with citrus fruits, protein with carbohydrates, and reheated processed foods, disrupt enzymatic activity, impair digestion, and promote free radical formation, leading to oxidative stress and chronic diseases like obesity, diabetes, and cardiovascular disorders. Modern studies also emphasize the role of gut microbiota in digestion, echoing Ayurveda's focus on Agni and Ama. The modern perspective aligns with Ayurvedic teachings, validating the importance of food compatibility for maintaining digestive health, metabolic balance, and overall well-being. Avoiding Viruddha Ahara promotes better digestion and prevents disease.

Keywords: Viruddha Ahara, Ama, Ayurvedic food incompatibility

Corresponding Author How to Cite this Article To Browse
Vidyadhar Balikai, Associate Professor and Hod, Department of Swasthvritta Evam Yoga, Shri Vm Mehta Institute of Ayurved, Rajkot, Gujarat, India.
Email: 		Balikai V, Conceptual study of Viruddha Ahara in Ayurveda along with Modern perspective. J Ayu Int Med Sci. 2024;9(12):210-214.
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Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted
2024-11-12 2024-11-22 2024-12-02 2024-12-12 2024-12-26
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© 2024by Balikai Vand 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].

J Ayu Int Med Sci 2024;9(12)210
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Vidyadhar B Conceptual study of Viruddha Ahara in Ayurveda

Introduction

In Ayurveda, Viruddha Ahara (incompatible food combinations) is described as a major cause of disease, as it causes disease primarily by disturbing the body's Doshas (Vata, Pitta, and Kapha), weakening the digestive fire (Agni), and leading to the accumulation of toxins (Ama) in the body. And hence it disrupts the natural balance of the body by affecting digestion, metabolism, and dosha equilibrium. When incompatible foods are consumed, they create toxins (Ama) and lead to improper digestion, which ultimately causes diseases. Here is an explanation of how Viruddha Ahara contributes to disease, along with references from classical Ayurvedic texts.[1],[2]

In Ayurveda, 18 types of Viruddha Ahara (incompatible food combinations) are described, focusing on how different foods, their preparation, combinations, or consumption habits can lead to imbalances in the body. Here's a detailed explanation of these 18 types,[3]

1. Desha Viruddha (Place Incompatibility)

  • Consuming foods unsuitable for a particular region or climate.
  • Example: Eating oily and heavy foods in hot and humid climates.

2. Kala Viruddha (Time Incompatibility)

  • Eating foods inappropriate for a specific season, time of day, or body condition.
  • Example: Consuming cold foods in winter or eating heavy meals late at night.

3. Agni Viruddha (Digestive Fire Incompatibility)

  • Eating foods unsuitable for one’s digestive capacity (Agni).
  • Example: Heavy foods like fried items when digestion is weak.

4. Matra Viruddha (Quantity Incompatibility)

  • Consuming foods in improper quantities, either too much or too little.
  • Example: Overeating sweets or drinking excess water during meals.

5. Satmya Viruddha (Wholesome Incompatibility)

  • Consuming foods that are unsuitable for one’s habitual dietary pattern. Example: A person accustomed to vegetarian food suddenly consuming non-vegetarian food.

    6. Dosha Viruddha (Dosha Incompatibility)

    • Eating foods that aggravate a specific dosha.
    • Example: Consuming spicy foods that aggravate Pitta dosha.

    7. Sanskara Viruddha (Preparation Incompatibility)

    • Improper cooking or preparation methods that make food incompatible.
    • Example: Cooking honey or reheating milk multiple times.

    8. Veerya Viruddha (Potency Incompatibility)

    • Combining foods with opposite energies (hot and cold).
    • Example: Milk (cooling) with fish (heating).

    9. Koshtha Viruddha (Digestive Tract Incompatibility)

    • Consuming foods unsuitable for the nature of one’s digestive tract.
    • Example: Heavy foods for someone with a slow digestive system.

    10. Avastha Viruddha (State Incompatibility)

    • Consuming foods that are incompatible with one’s physical or mental state.
    • Example: Eating heavy foods during stress or illness.

    11. Krama Viruddha (Order Incompatibility)

    • Consuming foods in the wrong order.
    • Example: Eating desserts before the main meal.

    12. Parihar Viruddha (Avoidance Incompatibility)

    • Ignoring dietary restrictions or consuming contradictory items.
    • Example: Drinking cold water after eating hot and spicy food.

    13. Upachara Viruddha (Treatment Incompatibility)

    • Eating foods unsuitable during or after specific treatments or therapies.
    • Example: Consuming heavy or spicy foods after Panchakarma therapy.

    14. Paka Viruddha (Cooking Incompatibility)

    • Improper cooking methods or overcooking food.
    • Example: Deep-frying foods that should be steamed or boiling milk excessively.

    15. Samyoga Viruddha (Combination Incompatibility)


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    • Mixing foods that create toxins when combined.
    • Example: Milk with sour fruits like oranges or pineapple.

    16. Hrita Viruddha (Palate Incompatibility)

    • Eating foods just because they please the taste buds, disregarding their effects on health.
    • Example: Eating excessively sweet or salty foods for taste alone.

    17. Sampad Viruddha (Quality Incompatibility)

    • Consuming foods that lack proper qualities or nutrients.
    • Example: Stale, overripe, or undercooked foods.

    18. Vidhi Viruddha (Rule Incompatibility)

    • Disregarding proper dietary rules or guidelines.
    • Example: Eating too fast, eating at irregular times, or eating without chewing properly.

    Mechanism of Disease Causation by Viruddha Ahara[4]

    1. Impairment of Digestive Fire (Agni):

    • Agni (digestive fire) plays a central role in digestion and metabolism.
    • Incompatible foods weaken or disturb Agni, leading to incomplete digestion and the formation of Ama (toxins).

    2. Dosha Imbalance:

    • Viruddha Ahara disrupts the balance of Vata, Pitta, and Kapha Doshas, which are responsible for physiological harmony.
    • Example:
    1. Pitta aggravation: Consuming sour and spicy foods with milk.
    2. Kapha aggravation: Eating heavy and oily foods in large quantities.

    3. Formation of Ama (Toxins):

    • Undigested food particles transform into Ama, a sticky and toxic substance.
    • Ama clogs bodily channels (Srotas), leading to various diseases.

    4. Disturbance of Dhatus (Body Tissues):

    • Ama and Dosha imbalance affect the nourishment of Dhatus (tissues), leading to structural and functional disorders.

    5. Channel Blockage (Srotorodha):

    • Ama accumulates in the Srotas (channels) and obstructs the normal flow of nutrients and waste products.

    6. Accumulation of Free Radicals:

    • Modern interpretations suggest that incompatible combinations may produce biochemical incompatibilities, promoting free radical formation and oxidative stress.

    Viruddha Aharain today’s perspective[5]

    There are number foods incompatibilities are used in present era - Oxytocin induced milk, Preservatives in food products, Pesticides on vegetables & fruits, genetically engineered fruits & vegetables, Cooled storage food products, Stale food (Bread, Bun etc.), Heated honey, Hot water with honey, Mutton or chicken with curd or milk, Raw food with cooked food, Ice cream, cold drinks, chilled water etc. in Shita Ritu (winter) & Anoopa Desha (marshy area), Use of radish with milk, Butter toast, Khichari with milk, Curd at night, Fish with milk, Improper eating habits etc. are today’s Incompatible Diet

    • Never consume carbohydrates like bread, potatoes, bananas etc. with lemons, limes, oranges, tomatoes, or other sour fruit. Fruit acid not only prevents carbohydrate digestion, but they also favour their fermentation.
    • Never consume Protein and Carbohydrate together, because when they are mixed in the stomach they interfere with the digestion of each other i.e. do not consume nuts, meat, cheese etc. with bread, cereals, cakes etc.
    • Never consume two concentrated proteins together i.e., Do not use milk and meat, eggs and milk etc. at the same meal.

    1. Biochemical Incompatibility

    Ayurveda’s concept of Viruddha Ahara aligns with modern studies on biochemical incompatibility. Certain food combinations can lead to improper digestion, fermentation, or toxin production in the gut. For example:

    • Milk and Citrus Fruits: The acidity in citrus causes milk to curdle, impairing protein digestion and leading to bloating or discomfort.[6]
    • Honey and Hot Water: Heating honey can cause it to break down into toxic hydroxymethylfurfural (HMF), as noted in biochemical research.[7]

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    2. Digestive Impacts

    Improper food combinations can disrupt enzymatic activity in the digestive tract, leading to metabolic disorders:

    • High Protein with High Carbohydrate Diets: Combining meat (protein) with starchy foods like bread (carbohydrates) delays digestion and can lead to fermentation, causing gas and indigestion.[8]
    • Raw and Cooked Foods Together: Raw salads with cooked meals can impair digestion by altering gastric enzyme function.[9]

    3. Metabolic and Chronic Diseases

    Viruddha Ahara principles warn against combinations that could lead to chronic diseases:

    • Studies link incompatible dietary habits to obesity, Type-2 diabetes, and cardiovascular diseases due to metabolic stress and inflammation caused by poor digestion and gut dysbiosis.[10]
    • Example: Consuming sugary desserts immediately after a heavy meal can cause a glucose spike and insulin resistance over time.[11]

    4. Free Radical Formation

    Some incompatible combinations promote oxidative stress, increasing free radical production:

    • Milk and Fish: Ayurveda considers this combination incompatible due to their opposing digestive properties. Modern research suggests that such combinations may disrupt gut microbiota, leading to inflammatory responses and oxidative damage.[12]

    5. Nutritional Toxicity

    Certain cooking and preparation methods highlighted in Viruddha Ahara find parallels in today’s food safety:

    • Reheating Processed Foods: Repeated heating of oils or processed foods can generate toxic compounds like acrylamides and advanced glycation end products (AGEs), as identified in modern toxicological studies.[13]
    • Heating Honey: As Ayurveda advises against heating honey, studies confirm that heat can denature its beneficial properties and generate potentially harmful byproducts.[14]

    6. Role of Gut Microbiota

    Modern science emphasizes the role of gut microbiota in health, resonating with the Ayurvedic understanding of Agni (digestive fire) and Ama (toxins):

    • Incompatible foods can lead to gut dysbiosis, reducing beneficial bacteria and promoting pathogenic strains.[15]
    • Fermentation from poorly digested food exacerbates conditions like irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD).[16]

    Preventive Measures

    1. Follow Ayurvedic dietary guidelines such as eating freshly prepared, wholesome food suited to your Prakriti.
    2. Avoid combining incompatible foods and reheating meals.
    3. Strengthen Agni through proper eating habits and Ayurvedic remedies like ginger tea or Trikatu churna.
    4. Practice regular detoxification (Panchakarma or Langhana) to eliminate Ama.
    5. Consult an Ayurvedic practitioner for personalized dietary recommendations.

    Focusing on proper dietary practices can help prevent diseases caused by Viruddha Aahara and promote overall health.

    The concept of Viruddha Ahara (incompatible food combinations) is well-documented in Ayurvedic texts. The classical Ayurvedic treatises provide references to incompatible foods and their potential to disrupt the Doshas, impair digestion, and lead to the formation of toxins (Ama). Below are the key references:

    Conclusion

    Ayurvedic principles of Viruddha Ahara are validated by modern research, particularly in the areas of food biochemistry, digestion, and chronic disease prevention. Avoiding incompatible food combinations, as suggested by Ayurveda, promotes better digestion, metabolic harmony, and overall health.


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    References

    1. Charaka Samhita (Vaidyamanorma Hindi Commentary), Vol. 1. Shukla V, Tripathi RD, editors. 1st ed. Delhi: Chaukhamba Sanskrit Pratishthan; 2015. Sutra sthana, p. 382-384.

    2. Astanga Samgraha (Saroj Hindi commentary). Tripathi RD, editor. 1st ed. Delhi: Chaukhamba Sanskrit Pratishthan; 2001. Sutra sthana, p. 188-191.

    3. Charaka, Charaka Samhita, Sutrasthana, Chapter 26, Verses 81–100.

    4. Joshi SS. Impact of incompatible food combinations (Viruddha Ahara) on digestion and health: A review. J Ayurveda Integr Med. 2017;8(3):169-175.

    5. Meena K, Kapoor R. Review Article on Viruddha Ahara. J Ayurveda Integr Med Sci. 2023;8(7):July.

    6. Hartono SR, et al. The interaction of milk proteins with acidic foods and its implications on digestion. J Food Biochem. 2020;44(6):1-12.

    7. Chauhan S, Singh NP. Effect of heating on the properties of honey: Implications on Ayurvedic principles. Indian J Tradit Knowl. 2019;18(2):321-325.

    8. Tabrizi MG, et al. Delayed gastric emptying with mixed macronutrient meals. Eur J Clin Nutr. 2019;73(4):521-528.

    9. Zhu L, Wu P. Enzymatic activity and gastric pH: A review on raw and cooked food digestion. Front Nutr. 2021;8:1-15.

    10. Hanson MA, Gluckman PD. Metabolic disorders from dietary mismatches: An epigenetic perspective. Lancet Diabetes Endocrinol. 2017;5(7):503-512.

    11. Lustig RH. Fructose and metabolic stress: Modern insights into sweeteners and obesity. Nat Rev Endocrinol. 2016;12:387-398.

    12. Sathian TV, et al. Dietary influences on oxidative stress and inflammation. Clin Nutr Metab. 2020;29(3):243-254.

    13. Jakobsen M, et al. Formation of acrylamide in reheated foods. J Sci Food Agric. 2020;96(4):401-407.

    14. Samarghandian S, et al. Honey and its pharmacological impact on oxidative stress. J Nutr Biochem. 2019;60:1-10.

    15. Zoetendal EG, Akkermans AD. Gut microbiota and dietary patterns: Interaction with human health. Microbiome Res. 2021;7:243-258.

    16. Fasano M. Gut health and dietary factors in inflammatory bowel disease. Gastroenterol Clin. 2019;48:1-15.

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