Viruddhahara in Ayurveda: A Classical and Contemporary Perspective on Incompatible Food Combinations

Priya Thakur; Munna Lal Prajapati

doi:10.21760/jaims.10.7.27

Priya Thakur Post Graduate Scholar 2nd Year, PG Dept. of Agada Tantra, Rajiv Gandhi Government Post Graduate Ayurvedic College, Paprola, Kangra, Himachal Pradesh, India.
Munna Lal Prajapati HOD, PG Dept. of Agada Tantra, Rajiv Gandhi Government Post Graduate Ayurvedic College, Paprola, Kangra, Himachal Pradesh, India.

DOI: https://doi.org/10.21760/jaims.10.7.27

Keywords: Viruddhahara, Ayurveda, Incompatible Diet, Dosha Imbalance, Food-Food Interaction, Food Processing, Dietary Habits, Seasonal Diet Compatibility

Abstract

Viruddhahara is a term specific to Ayurveda, and it means food habits that interfere with the equilibrium between the elements of the body. Acharya Charaka says that eating Viruddhahara makes a person prone to Dosha imbalances and these results in different disorders. This article critically discusses Viruddhahara in food-food interactions and food processing interactions. Ayurveda precisely indicates that some food combinations, processing techniques, dosage, time, and seasonality can hinder tissue metabolism and suppress tissue formation, resulting in an incompatible diet or Viruddha Anna. This discrimination between wholesome and unwholesome diet lies at the core of upholding good health and avoiding disease. The article discusses contemporary views on different types of Viruddhahara and lists a range of incompatible dietary habits common in today's lifestyle, along with their negative impacts on health.

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