Changes

'''Examples of heavy to digest foods:'''

'''Examples of heavy to digest foods:'''

Preparations of flour (pastry), sugar-cane juice and sugar preparations, milk and milk preparations, sesame (tila, Sesamum indicum), black gram (masha, Vigna mungo), flesh of aquatic animals, marshy land animals are inherently heavy to digest foods. [Cha.Sa.[[Sutra Sthana]]5/5]

Preparations of flour (pastry), sugar-cane juice and sugar preparations, milk and milk preparations, sesame (tila, Sesamum indicum), black gram (masha, Vigna mungo), flesh of aquatic animals, marshy land animals are inherently heavy to digest foods. [Cha.Sa.[[Sutra Sthana]] 5/5]

=== II. According to sources of food===

=== II. According to sources of food===

All the food and beverages are categorized under twelve classes according to their source and form.

All the food and beverages are categorized under twelve classes according to their source and form.

These classes are corn (shuka dhanya), pulses (shami dhanya), meat (mamsa varga), vegetable (shaka varga), fruits (phala varga) , greens (harita varga) , wines(madya varga), water (jala varga), milk and its products (dugdha varga), sugarcane and its products (ikshu varga ), cooked food (kritanna varga) and adjuvant of foods (ahara yogi varga). Their taste, potency, post-digestive qualities and specific properties are important for preservation of health and management of disease. [Cha.Sa.[[Sutra Sthana]]27/6-7]  

These classes are corn (shuka dhanya), pulses (shami dhanya), meat (mamsa varga), vegetable (shaka varga), fruits (phala varga) , greens (harita varga) , wines(madya varga), water (jala varga), milk and its products (dugdha varga), sugarcane and its products (ikshu varga ), cooked food (kritanna varga) and adjuvant of foods (ahara yogi varga). Their taste, potency, post-digestive qualities and specific properties are important for preservation of health and management of disease. [Cha.Sa.[[Sutra Sthana]] 27/6-7]  

According to dietary guidelines, the healthy Mediterranean style eating pattern is categorized into following five groups:

According to dietary guidelines, the healthy Mediterranean style eating pattern is categorized into following five groups:

#Protein food including sea food, meats, poultry, eggs, nut seeds and soy seeds  

#Protein food including sea food, meats, poultry, eggs, nut seeds and soy seeds  

Based upon calorie needs of individuals in population of United States ranging from minimum 1000 calories to maximum 3200 calories, twelve calorie groups are formed. Specific quantity of each type of food is recommended in each group. [USA Dietary Guidelines page 80-83]   

Based upon calorie needs of individuals in population of United States ranging from minimum 1000 calories to maximum 3200 calories, twelve calorie groups are formed. Specific quantity of each type of food is recommended in each group. [USA Dietary Guidelines page 80-83]<ref name="USA Dietary guidelines">Available from https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/ accessed on 14/07/2020</ref>  

===III. According to forms of food===

===III. According to forms of food===

#Lickables (leedha)  

#Lickables (leedha)  

#Masticables (khadita)

#Masticables (khadita)

These stimulate the digestion and metabolic process ([[agni]]). [Cha.Sa.[[Sutra Sthana]]28/3]

These stimulate the digestion and metabolic process ([[agni]]). [Cha.Sa.[[Sutra Sthana]] 28/3]

=== IV. According to effects of food===

=== IV. According to effects of food===

One should eat warm and freshly cooked food. It tastes well and the warmth stimulates digestion, reduces gastric emptying time, normalizes functions of vata and reduces kapha dosha which obstructs digestion. [Cha.Sa.[[Vimana Sthana]]1/25.1]

One should eat warm and freshly cooked food. It tastes well and the warmth stimulates digestion, reduces gastric emptying time, normalizes functions of vata and reduces kapha dosha which obstructs digestion. [Cha.Sa.[[Vimana Sthana]]1/25.1]

Cooking exposes the food to heat and changes physical and chemical properties of food.  The digestibility and molecular patten of food is altered after cooking. It also alters the bacterial diversity in gut influencing the gut microbiome after digestion. The techniques of preparation of food can affect feeding time, interest of taking food and digestion processes. <ref> Available from https://www.medicalnewstoday.com/articles/326527#Possible-implications-for-human-health accessed on 02/07/2020  </ref>  It is observed that cooked and freshly prepared food is more preferred over raw food by humans.   

Cooking exposes the food to heat and changes physical and chemical properties of food.  The digestibility and molecular patten of food is altered after cooking. It also alters the bacterial diversity in gut influencing the gut microbiome after digestion. The techniques of preparation of food can affect feeding time, interest of taking food and digestion processes. <ref> Available from https://www.medicalnewstoday.com/articles/326527#Possible-implications-for-human-health accessed on 02/07/2020  </ref>  It is observed that cooked and freshly prepared food is more preferred over raw food by humans.   

Food processed and preserved by modern food technologies like smoking, curing, salting, adding sugar, and/or the addition of chemical preservatives alters natural properties. This food is harmful for health. Research shows that avoidance of processed food can reduce risk of obesity, type 2 diabetes, cancer and cardiovascular diseases. [Dietary guidelines for USA population pg. 25]

Food processed and preserved by modern food technologies like smoking, curing, salting, adding sugar, and/or the addition of chemical preservatives alters natural properties. This food is harmful for health. Research shows that avoidance of processed food can reduce risk of obesity, type 2 diabetes, cancer and cardiovascular diseases. [Dietary guidelines for USA population pg. 25]<ref name ="USA Dietary guidelines"/>

=====Inclusion of unctuous portion=====   

=====Inclusion of unctuous portion=====   

One should eat food with unctuous substance. It tastes well. It stimulates dormant digestive processes, gets digested quickly, helps in normalizing functions of vata dosha, nourishes body, provides firmness to sense organs, increases strength, and enhances complexion. [Cha.Sa.[[Vimana Sthana]]1/25.2]  

One should eat food with unctuous substance. It tastes well. It stimulates dormant digestive processes, gets digested quickly, helps in normalizing functions of vata dosha, nourishes body, provides firmness to sense organs, increases strength, and enhances complexion. [Cha.Sa.[[Vimana Sthana]] 1/25.2]  

The unctuous substance (sneha) provides good digestive power, proper evacuation of bowels, optimum quality of body constituents, optimum strength, good complexion, proper functioning of sense organs and longevity. [Su.Sa.[[Chikitsa Sthana]]31/56]. it subsides vata, makes body soft and disintegrates the morbid materials. [Cha.Sa. Siddhi Sthana 01/08]

The unctuous substance (sneha) provides good digestive power, proper evacuation of bowels, optimum quality of body constituents, optimum strength, good complexion, proper functioning of sense organs and longevity. [Su.Sa.[[Chikitsa Sthana]] 31/56]. it subsides vata, makes body soft and disintegrates the morbid materials. [Cha.Sa. [[Siddhi Sthana]] 01/08]

Unctuous dietary substances like ghee and oil are commonly used for cooking food. These are main sources of fatty acids.  Various types of cooking oil contribute as medium of heat transfer, flavour and texture of food. <ref> Available from https://en.wikipedia.org/wiki/Cooking_oil accessed on 03/07/2020</ref>   

Unctuous dietary substances like ghee and oil are commonly used for cooking food. These are main sources of fatty acids.  Various types of cooking oil contribute as medium of heat transfer, flavour and texture of food. <ref> Available from https://en.wikipedia.org/wiki/Cooking_oil accessed on 03/07/2020</ref>   

====Combination(samyoga) ====

====Combination(samyoga) ====

Aggregation or combination of two or more food substances can exhibit modified or different properties due to food: food interactions. [Cha.Sa.[[Vimana Sthana]]1/22.3]

Aggregation or combination of two or more food substances can exhibit modified or different properties due to food: food interactions. [Cha.Sa.[[Vimana Sthana]] 1/22.3]

=====Eat suitable combination of food=====

=====Eat suitable combination of food=====

One should take variety of food items that are not antagonistic to each other. The combinations of antagonistic substances (viruddha ahara) cause various disorders. [Cha.Sa.[[Vimana Sthana]]1/25.5]  

One should take variety of food items that are not antagonistic to each other. The combinations of antagonistic substances (viruddha ahara) cause various disorders. [Cha.Sa.[[Vimana Sthana]] 1/25.5]  

There are eighteen varieties of commonly observed antagonistic combinations (viruddha). Antagonistic or incompatible (viruddha) food causes impotency, blindness, erysipelas, ascites, pustules, insanity, fistula-in-ano, fainting, narcosis, tympanitis, spasm in the throat, anaemia, cellular toxins (ama visha), leukoderma, leprosy, digestive disorders, oedema, acid gastritis, fever, rhinitis, genetic disorders and even death. [Cha.Sa.[[Sutra Sthana]]26/102-103] The incompatible food can lead to psychiatric disorders like psychosis (unmada) [Cha.Sa.[[Chikitsa Sthana]]9/4] and epilepsy (apasmara) [Cha.Sa.[[Chikitsa Sthana]]10/4].  

There are eighteen varieties of commonly observed antagonistic combinations (viruddha). Antagonistic or incompatible (viruddha) food causes impotency, blindness, erysipelas, ascites, pustules, insanity, fistula-in-ano, fainting, narcosis, tympanitis, spasm in the throat, anaemia, cellular toxins (ama visha), leukoderma, leprosy, digestive disorders, oedema, acid gastritis, fever, rhinitis, genetic disorders and even death. [Cha.Sa.[[Sutra Sthana]] 26/102-103] The incompatible food can lead to psychiatric disorders like psychosis (unmada) [Cha.Sa.[[Chikitsa Sthana]] 9/4] and epilepsy (apasmara) [Cha.Sa.[[Chikitsa Sthana]] 10/4].  

The combination of incompatible food substances in dier shall be avoided.  Combination of honey and ghee in equal proportions show deleterious effect on health. A study revealed that heated honey (>140°C) mixed with ghee produces hydroxymethyl furaldehyde (HMF) which may produce deleterious effects and act as a poison in due course. <ref> Annapoorani A, Anilakumar KR, Khanum F, Murthy NA, Bawa AS. Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats. Ayu. 2010;31(2):141-146. doi:10.4103/0974-8520.72363</ref>  Its formation has been the topic of significant study as HMF was regarded as being potentially carcinogenic to humans. <ref> Available from https://en.wikipedia.org/wiki/Hydroxymethylfurfural accessed on 02/07/2020 </ref>  In another  experimental study on Charles foster rats,  Combination of honey and ghee in equal proportion showed significant increase in oxidative stress at cellular level.  This is due to increased formation of Amadori product, dipeptidyl protease(DPP-4) activity and low incretins glucagon like peptide (GLP-1), gastric inhibitory polypeptide (GIP) activity resulting in high postprandial hyperglycemic response. <ref> Aditi P, Srivastava S, Pandey H, Tripathi YB. Toxicity profile of honey and ghee, when taken together in equal ratio. Toxicol Rep. 2020;7:624-636. Published 2020 Apr 22. doi:10.1016/j.toxrep.2020.04.002 </ref>   

The combination of incompatible food substances in dier shall be avoided.  Combination of honey and ghee in equal proportions show deleterious effect on health. A study revealed that heated honey (>140°C) mixed with ghee produces hydroxymethyl furaldehyde (HMF) which may produce deleterious effects and act as a poison in due course. <ref> Annapoorani A, Anilakumar KR, Khanum F, Murthy NA, Bawa AS. Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats. Ayu. 2010;31(2):141-146. doi:10.4103/0974-8520.72363</ref>  Its formation has been the topic of significant study as HMF was regarded as being potentially carcinogenic to humans. <ref> Available from https://en.wikipedia.org/wiki/Hydroxymethylfurfural accessed on 02/07/2020 </ref>  In another  experimental study on Charles foster rats,  Combination of honey and ghee in equal proportion showed significant increase in oxidative stress at cellular level.  This is due to increased formation of Amadori product, dipeptidyl protease(DPP-4) activity and low incretins glucagon like peptide (GLP-1), gastric inhibitory polypeptide (GIP) activity resulting in high postprandial hyperglycemic response. <ref> Aditi P, Srivastava S, Pandey H, Tripathi YB. Toxicity profile of honey and ghee, when taken together in equal ratio. Toxicol Rep. 2020;7:624-636. Published 2020 Apr 22. doi:10.1016/j.toxrep.2020.04.002 </ref>   

Regular consumption of incompatible foods (samyoga viruddha) can induce inflammation at a molecular level. It can disturb the eicosanoid pathway creating more arachidonic acid and increased prostaglandin-2 and thromboxane. This can lead to improper function of digestive system ([[agni]] mandya), formation of undigested food and toxins (ama) and a number of metabolic disorders. <ref> Sabnis M. Viruddha Ahara : A critical view. AYU [serial online] 2012 [cited 2020 Jul 2];33:332-6. Available from: http://www.ayujournal.org/text.asp?2012/33/3/332/108817 </ref>   

Regular consumption of incompatible foods (samyoga viruddha) can induce inflammation at a molecular level. It can disturb the eicosanoid pathway creating more arachidonic acid and increased prostaglandin-2 and thromboxane. This can lead to improper function of digestive system ([[agni]] mandya), formation of undigested food and toxins (ama) and a number of metabolic disorders. <ref> Sabnis M. Viruddha Ahara : A critical view. AYU [serial online] 2012 [cited 2020 Jul 2];33:332-6. Available from: http://www.ayujournal.org/text.asp?2012/33/3/332/108817 </ref>   

====5. Geographical origin of food (desha) ====

====5. Geographical origin of food (desha) ====

The local food grown in that particular geographical region is suitable for people living in that habitat. [22.5] The geographic region or habitat of that food substance and population shall be considered. Diversity in traditional health foods is observed in various regions based upon the climate, culture, and cropping practices of that particular region. Certain foods become more popular according to the health condition of a population. <ref> Preetam Sarkar,  Lohith Kumar DH, Chanda Dhumal, Shubham Subrot Panigrahi, Ruplal Choudhary.Traditional and ayurvedic foods of Indian origin. Journal of Ethnic Foods;2015; 2 (3).p 97-109. ISSN 2352-6181,

The local food grown in that particular geographical region is suitable for people living in that habitat. [22.5] The geographic region or habitat of that food substance and population shall be considered. Diversity in traditional health foods is observed in various regions based upon the climate, culture, and cropping practices of that particular region. Certain foods become more popular according to the health condition of a population. <ref> Preetam Sarkar,  Lohith Kumar DH, Chanda Dhumal, Shubham Subrot Panigrahi, Ruplal Choudhary.Traditional and ayurvedic foods of Indian origin. Journal of Ethnic Foods;2015; 2 (3).p 97-109. ISSN 2352-6181, https://doi.org/10.1016/j.jef.2015.08.003.(http://www.sciencedirect.com/science/article/pii/S2352618115000438)</ref>

https://doi.org/10.1016/j.jef.2015.08.003.(http://www.sciencedirect.com/science/article/pii/S2352618115000438)</ref>

    

    

====6. Season or time (kala) ====

====6. Season or time (kala) ====

The season in which food items show their highest potency, time of their consumption are important to be considered. Consumption of untimely grown and artificially matured food items are hazardous. Untimely consumption is also cause of disease. [Cha.Sa.[[Vimana Sthana]]1/22.6]  

The season in which food items show their highest potency, time of their consumption are important to be considered. Consumption of untimely grown and artificially matured food items are hazardous. Untimely consumption is also cause of disease. [Cha.Sa.[[Vimana Sthana]] 1/22.6]  

=====Seasonal changes in diet=====

=====Seasonal changes in diet=====

=====Proper time of taking food=====  

=====Proper time of taking food=====  

One should eat only when the previous meal is digested. If one eats before earlier meal is digested, mixing with undigested food quickly aggravates all dosha. Eating after digestion of previous meals is important to maintain equilibrium of dosha, normal digestion and metabolism and appetite. It helps in cleansing of body channels, pure eructation, normal functioning of heart, normal natural urges to expel body wastes and prevent obstruction to their passage. Thus, it enhances longevity by maintaining quality of dhatu (body components). [Cha.Sa.[[Vimana Sthana]]1/25.4]

One should eat only when the previous meal is digested. If one eats before earlier meal is digested, mixing with undigested food quickly aggravates all dosha. Eating after digestion of previous meals is important to maintain equilibrium of dosha, normal digestion and metabolism and appetite. It helps in cleansing of body channels, pure eructation, normal functioning of heart, normal natural urges to expel body wastes and prevent obstruction to their passage. Thus, it enhances longevity by maintaining quality of dhatu (body components). [Cha.Sa.[[Vimana Sthana]] 1/25.4]

There are two phases of digestive cycle: anabolic and catabolic. The first phase of digestion includes eating and digestion. Catabolic phase starts when the digestion is ceased.  In the anabolic phase, body stores glycogen, fats and wastes. In catabolic phase, the body effectively detoxifies itself and enhance cellular repair.  At this time, the liver and kidney remove harmful metabolic products like aldehydes, advanced glycation end-products (AGEs) and toxic metabolites. One should eat when the true hunger is felt. It is a mild sensation felt in throat and base of neck. It heightens taste sensitivity and ensures pleasurable eating. The true hunger is felt after completing the catabolic phase of digestion. <ref name= "fast food"/>  

There are two phases of digestive cycle: anabolic and catabolic. The first phase of digestion includes eating and digestion. Catabolic phase starts when the digestion is ceased.  In the anabolic phase, body stores glycogen, fats and wastes. In catabolic phase, the body effectively detoxifies itself and enhance cellular repair.  At this time, the liver and kidney remove harmful metabolic products like aldehydes, advanced glycation end-products (AGEs) and toxic metabolites. One should eat when the true hunger is felt. It is a mild sensation felt in throat and base of neck. It heightens taste sensitivity and ensures pleasurable eating. The true hunger is felt after completing the catabolic phase of digestion. <ref name= "fast food"/>  

====7. Rules of taking food (upayoga samstha) ====

====7. Rules of taking food (upayoga samstha) ====

The rules of taking diet show specific post digestive effects. For example, taking food in state of indigestion leads to aggravation of all three dosha. Therefore, the food should be taken only after complete digestion of previous taken food. These rules are elaborated further in the later part of article.  [Cha.Sa.[[Vimana Sthana]]1/22.7] This includes all guidelines included in this article.  

The rules of taking diet show specific post digestive effects. For example, taking food in state of indigestion leads to aggravation of all three dosha. Therefore, the food should be taken only after complete digestion of previous taken food. These rules are elaborated further in the later part of article.  [Cha.Sa.[[Vimana Sthana]] 1/22.7] This includes all guidelines included in this article.  

====8. User (upayokta) ====

====8. User (upayokta) ====

==Importance of food==  

==Importance of food==  

Food is most essential for sustenance of life (vrittikara). [Cha.Sa. [[Sutra Sthana]]25/40] The body is constituted and nourished by food. [Cha.Sa. [[Sutra Sthana]] 28/41] The origin of life and diseases is food. Wholesome and unwholesome food articles are responsible for happiness and sorrow respectively. Food decides whether the body can or cannot sustain the diseases of body and mind. [Cha.Sa. [[Sutra Sthana]] 28/47-48]

Food is most essential for sustenance of life (vrittikara). [Cha.Sa. [[Sutra Sthana]] 25/40] The body is constituted and nourished by food. [Cha.Sa. [[Sutra Sthana]] 28/41] The origin of life and diseases is food. Wholesome and unwholesome food articles are responsible for happiness and sorrow respectively. Food decides whether the body can or cannot sustain the diseases of body and mind. [Cha.Sa. [[Sutra Sthana]]  

28/47-48]

The ingested food after proper digestion and metabolism nourishes the tissues, results in plumpness, strength, complexion, health and longevity. The tissues are sustained by getting fed by various nourishing factors (poshaka dhatus). [Cha.Sa. [[Sutra Sthana]] 28/3]

The ingested food after proper digestion and metabolism nourishes the tissues, results in plumpness, strength, complexion, health and longevity. The tissues are sustained by getting fed by various nourishing factors (poshaka dhatus). [Cha.Sa. [[Sutra Sthana]] 28/3]

A detailed list of dietary preparations and therapies having superior qualities (agrya samgraha) that keep a person healthy is given in chapter “yajjapurushiya adhyaya”. A skilful physician should prescribe the right dietary regimen and therapy after gaining a thorough understanding of the qualities of these articles. Attainment of eternal duties(dharma) and all desires (kama) depends upon this prescription. [Cha.Sa.Sutra Sthana25/40-44]

A detailed list of dietary preparations and therapies having superior qualities (agrya samgraha) that keep a person healthy is given in chapter [[Yajjah Purushiya Adhyaya]]. A skillful physician should prescribe the right dietary regimen and therapy after gaining a thorough understanding of the qualities of these articles. Attainment of eternal duties(dharma) and all desires (kama) depends upon this prescription. [Cha.Sa. [[Sutra Sthana]] 25/40-44]

===Multi-factorial effect of food and diet in health and diseases===

===Multi-factorial effect of food and diet in health and diseases===

Unwholesome food can be more harmful depending upon the habitat, season, combination, potency, and intake in excessive quantity.

Unwholesome food can be more harmful depending upon the habitat, season, combination, potency, and intake in excessive quantity.

The dosha become acute and extremely difficult to manage when they get associated with multiple factors, treated with wrong therapies, become deep rooted, chronic, get vitiated in one of the ten seats of prana, and when they afflict vital centers within the body known as marma.

The dosha become acute and extremely difficult to manage when they get associated with multiple factors, treated with wrong therapies, become deep rooted, chronic, get vitiated in one of the ten seats of vitality (prana), and when they afflict vital centers within the body known as 'marma'.

Individuals, who are excessively obese, emaciated, whose muscles, blood, bones are depleted, who are physically very weak, who are habituated to consuming unwholesome food, who take in inadequate quantities of food, and who have very weak mind cannot withstand diseases. Contrary to this, individuals having opposite qualities to the ones mentioned above are capable of resisting diseases. Thus, unwholesome diet, dosha, and body constitution factors produce diseases of mild, severe, acute and chronic nature. [Cha.Sa.[[Sutra Sthana]] 28/7]

Individuals, who are excessively obese, emaciated, whose muscles, blood, bones are depleted, who are physically very weak, who are habituated to consuming unwholesome food, who take in inadequate quantities of food, and who have very weak mind cannot withstand diseases. Contrary to this, individuals having opposite qualities to the ones mentioned above are capable of resisting diseases. Thus, unwholesome diet, dosha, and body constitution factors produce diseases of mild, severe, acute and chronic nature. [Cha.Sa.[[Sutra Sthana]] 28/7]