Ahara (Diet) in Ayurveda: Principles of a Balanced Meal

Shilpa Kumari; Ashadeep; Sudesh Kumar Bhambu

doi:10.21760/jaims.10.7.17

Shilpa Kumari Post Graduate Scholar, Department of Swasthavritta evum Yoga, Sri ganganagar college of Ayurvedic Science & Hospital, Tantia University, Sri Ganganagar, Rajasthan, India. https://orcid.org/0009-0003-4945-4644
Ashadeep Post Graduate Scholar, Department of Swasthavritta evum Yoga, Sri ganganagar college of Ayurvedic Science & Hospital, Tantia University, Sri Ganganagar, Rajasthan, India.
Sudesh Kumar Bhambu Associate Professor, P.G Department of Swasthavritta evum Yoga, Sriganganagar college of Ayurvedic Science & Hospital Tantia University, Sri Ganganagar, Rajasthan, India.

DOI: https://doi.org/10.21760/jaims.10.7.17

Keywords: Ayurveda, Ahara, Doshas (Vata, Pitta, Kapha), Viruddha Ahara, Agni, Mindful eating, Balanced diet

Abstract

Ayurveda, the ancient Indian system of medicine, regards Ahara (diet) as one of the three pillars of life essential for sustaining health and promoting longevity. Food is not only a source of nourishment but also a powerful tool for healing and maintaining balance within the body and mind. This article delves into the Ayurvedic concept of a balanced meal, which is centered around the harmonious functioning of the three doshas—Vata, Pitta, and Kapha. It explores the importance of incorporating all six tastes (Shadi Rasa) into daily meals to satisfy nutritional and sensory needs, the role of Agni (digestive fire) in ensuring proper digestion and assimilation, and the relevance of consuming seasonal, regional, and freshly prepared foods. Additionally, it addresses the impact of Viruddha Ahara (incompatible food combinations) and the significance of mindful eating practices. By adhering to these principles, Ayurveda offers a holistic framework for diet that supports not only physical health but also emotional balance and spiritual well-being.

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