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'''Importance of Ahara matra in the maintenance of health-'''

'''Importance of Ahara matra in the maintenance of health-'''

 

The effect of food articles on body tissues primarily depends on eight factors (ashta aahara vidhi vishesha aayatan), including the quantity of food (rashi). This chapter discusses the effect of food articles on body physiology concerning amount explicitly. It further explains dosha-vikara; under this category, doshas are predominant pathogenic units responsible for the manifestation of the disease; the involvement of dushyas (dhatus and malas) is negligible.  

The effect of food articles on body tissues primarily depends on eight factors (ashta aahara vidhi vishesha aayatan), including the quantity of food (rashi). This chapter discusses the effect of food articles on body physiology concerning amount explicitly. It further explains dosha-vikara; under this category, doshas are predominant pathogenic units responsible for the manifestation of the disease; the involvement of dushyas (dhatus and malas) is negligible.  

A wholesome diet reserves the highest place for proper growth, development, and health maintenance in human life [Cha.Sa.[[Sutra Sthana]]25/31], [Cha.Sa.[[Sutra Sthana]] 5/2-Chakrapani]. Swastha chatushka, the tetrad of chapters on health, aims preservation of health and prevention of diseases.  Health tetrad commences with a discussion on food (ahara), and among various aspects of food, the prime importance is given to quantity (matra). This indicates the utmost importance of the quantity of food for the maintenance of health [Cha.Sa.[[Sutra Sthana]] 5/3].  

A wholesome diet reserves the highest place for proper growth, development, and health maintenance in human life [Cha.Sa.[[Sutra Sthana]]25/31], [Cha.Sa.[[Sutra Sthana]] 5/2-Chakrapani]. Swastha chatushka, the tetrad of chapters on health, aims preservation of health and prevention of diseases.  Health tetrad commences with a discussion on food (ahara), and among various aspects of food, the prime importance is given to quantity (matra). This indicates the utmost importance of the quantity of food for the maintenance of health [Cha.Sa.[[Sutra Sthana]] 5/3].  

The food capacity (aahara shakti) of a person shall be assessed by two ways namely: food ingestion capacity (abhyavaharan shakti) and digestion capacity (jaran shakti) [Cha.Sa.[[Vimana Sthana]] 8/120]. It is advised to take food in proper quantity and that quantity depends on the strength of [[agni]] (digestive fire). The strength of [[agni]] depends on season, age and other factors. Thus the amount of food will also vary as per the power of [[agni]]. The quantity of food helps maintain proper digestive fire. The quantity further subject to heaviness (gurutva) and lightness (laghutva) of food stuff.  

The food capacity (aahara shakti) of a person shall be assessed by two ways namely: food ingestion capacity (abhyavaharan shakti) and digestion capacity (jaran shakti) [Cha.Sa.[[Vimana Sthana]] 8/120]. It is advised to take food in proper quantity and that quantity depends on the strength of [[agni]] (digestive fire). The strength of [[agni]] depends on season, age and other factors. Thus the amount of food will also vary as per the power of [[agni]]. The quantity of food helps maintain proper digestive fire. The quantity further subject to heaviness (gurutva) and lightness (laghutva) of food stuff.  

Depending on the consistency, the food articles are classified into four categories: drinkable, likable, eatable, and chew-able. These four types are further abbreviated under two classes as liquid foods and solid foods respectively. Thus both type of food shall be consumed till half of it satiety or till feeling of satiety. This quantity will definitely be digested in due time, without disturbing doshas' physiology ([[prakriti]]), thus indicating aahara matra. Subjective parameters shall be observed carefully to decide the proper quantity of food [Cha. Sa.[[Vimana Sthana]] 2/6]. Food consumed in the appropriate quantity enhances strength, complexion, and nourishment of tissues.  

Depending on the consistency, the food articles are classified into four categories: drinkable, likable, eatable, and chew-able. These four types are further abbreviated under two classes as liquid foods and solid foods respectively. Thus both type of food shall be consumed till half of it satiety or till feeling of satiety. This quantity will definitely be digested in due time, without disturbing doshas' physiology ([[prakriti]]), thus indicating aahara matra. Subjective parameters shall be observed carefully to decide the proper quantity of food [Cha. Sa.[[Vimana Sthana]] 2/6]. Food consumed in the appropriate quantity enhances strength, complexion, and nourishment of tissues.  

 

'''Effects of Deficient quantity of food-'''

'''Effects of Deficient quantity of food-'''

 

A deficient and excessive quantity of food both are detrimental to human health. The deficient quantity of food reduces strength, complexion, and nourishment of body tissues and makes the person a home for various disorders of [[vata dosha]]. The quantity of food is one of the major factors which decide the wholesome and unwholesome effect of food on body tissues [Cha.Sa.[[Sutra Sthana]]25/32]. Under eating or intake of food in reduced quantity (pramitashanam) is mentioned as the principal cause of emaciation (karshaniyanam) [Cha.Sa.[[Sutra Sthana]]25/40]. Fasting or over eating does not kindle digestive fire, as like fire in environment is extinguished if there is no fuel supply or if excessive fuel covers the fire [Cha.Sa.[[Chikitsa Sthana]] 15/211]. Taking wholesome food in appropriate quantity after complete digestion of previously eaten food helps to continue good health for long duration [Cha.Sa.[[Chikitsa Sthana]] 15/214]. It is observed that deficient quantity of food deteriorate the digestive capacity of [[agni]] and in absence of sufficient nutrients leads to malnourishment disorders and poor health status. Two ways to measure the quantity of food - include total quantity of food to be consumed in a meal (sarvagraha) and quantity of each food article in a meal (parigraha).The inclusion of different food articles in a meal is to ascertain all the six rasas (tastes) in the required proportion. The nutritional requirement of everybody tissue is different. Proportionate quantity of six rasas will ensure the tissue requirement. The balanced diet concept of Ayurveda is essentially based of this Shadrasa Principle.  Imbalanced diet concerning six rasas leads to improper nourishment of body tissues, which further leads to depletion of body tissues (dhatus) [Cha. Sa.[[Sutra Sthana]] 5/4-Chakrapani]. Long-term exposure of imbalanced diet triggers wear and tear mechanism of tissues and may result in early senility.  

A deficient and excessive quantity of food both are detrimental to human health. The deficient quantity of food reduces strength, complexion, and nourishment of body tissues and makes the person a home for various disorders of [[vata dosha]]. The quantity of food is one of the major factors which decide the wholesome and unwholesome effect of food on body tissues [Cha.Sa.[[Sutra Sthana]]25/32]. Under eating or intake of food in reduced quantity (pramitashanam) is mentioned as the principal cause of emaciation (karshaniyanam) [Cha.Sa.[[Sutra Sthana]]25/40]. Fasting or over eating does not kindle digestive fire, as like fire in environment is extinguished if there is no fuel supply or if excessive fuel covers the fire [Cha.Sa.[[Chikitsa Sthana]] 15/211]. Taking wholesome food in appropriate quantity after complete digestion of previously eaten food helps to continue good health for long duration [Cha.Sa.[[Chikitsa Sthana]] 15/214]. It is observed that deficient quantity of food deteriorate the digestive capacity of [[agni]] and in absence of sufficient nutrients leads to malnourishment disorders and poor health status. Two ways to measure the quantity of food - include total quantity of food to be consumed in a meal (sarvagraha) and quantity of each food article in a meal (parigraha).The inclusion of different food articles in a meal is to ascertain all the six rasas (tastes) in the required proportion. The nutritional requirement of everybody tissue is different. Proportionate quantity of six rasas will ensure the tissue requirement. The balanced diet concept of Ayurveda is essentially based of this Shadrasa Principle.  Imbalanced diet concerning six rasas leads to improper nourishment of body tissues, which further leads to depletion of body tissues (dhatus) [Cha. Sa.[[Sutra Sthana]] 5/4-Chakrapani]. Long-term exposure of imbalanced diet triggers wear and tear mechanism of tissues and may result in early senility.  

'''Effects of Excessive Quantity of Food-'''

'''Effects of Excessive Quantity of Food-'''

 

Excessive food triggers all three doshas' vitiation as there is no space left for doshas' functioning. Doshas are the main functional unit of human physiology. Doshas govern the physiology of digestion. Samana vayu functions nearby the abode of digestive fire (jatharagni), kindles [[agni]]. Prana vayu and apan vayu supports the functions of [[agni]]. Pachaka [[pitta]] when devoid of its liquid property, functions as digestive fire [A.Hr.Sutra Sthana 12/10-11]. Kledaka [[kapha]] is responsible to moisten the ingested food. Thus the process of digestion is driven by doshas.  

Excessive food triggers all three doshas' vitiation as there is no space left for doshas' functioning. Doshas are the main functional unit of human physiology. Doshas govern the physiology of digestion. Samana vayu functions nearby the abode of digestive fire (jatharagni), kindles [[agni]]. Prana vayu and apan vayu supports the functions of [[agni]]. Pachaka [[pitta]] when devoid of its liquid property, functions as digestive fire [A.Hr.Sutra Sthana 12/10-11]. Kledaka [[kapha]] is responsible to moisten the ingested food. Thus the process of digestion is driven by doshas.  

There are six types of food patterns described depending upon the consistency of food: suckables(chushya), drinkable(peya), lickables (lehya)- e.g. rasala-curd mixed with sugar and spices and kadhi- an traditional Indian dish consisting mainly of yogurt and gram floor), Bhojya (soft eatables- e.g. Dal Rice),  Bhakshya (hard eatables- e.g. Laddu, Modak-kind of sweetmeat), Charvya (chewables e.g. poha, roasted horse gram). These food articles are heavy for digestion in ascending order [B.P.Pradhama Khanda 4/142-143].

There are six types of food patterns described depending upon the consistency of food: suckables(chushya), drinkable(peya), lickables (lehya)- e.g. rasala-curd mixed with sugar and spices and kadhi- an traditional Indian dish consisting mainly of yogurt and gram floor), Bhojya (soft eatables- e.g. Dal Rice),  Bhakshya (hard eatables- e.g. Laddu, Modak-kind of sweetmeat), Charvya (chewables e.g. poha, roasted horse gram). These food articles are heavy for digestion in ascending order [B.P.Pradhama Khanda 4/142-143].

 

Chapters for further reading –

Chapters for further reading –

'''CONTEMPORARY VIEWS AND RESEARCH UPDATES-'''  

'''CONTEMPORARY VIEWS AND RESEARCH UPDATES-'''  

 

Understanding proper quantity of food (Sauhitya Matra): physiological mechanism of satiation-

Understanding proper quantity of food (Sauhitya Matra): physiological mechanism of satiation-

The process that leads to the termination of eating, which may be accompanied by a feeling of satisfaction.

The process that leads to the termination of eating, which may be accompanied by a feeling of satisfaction.

Ama formation occurs due to the accumulation of toxic or intermediatory product of metabolism in the body termed as mala. These intermediatory products are formed due to defect in the metabolism of protein, carbohydrate or lipid. Excessive uric acid is formed due to improper metabolism of protein which is hazardous to body tissue and joint structure. Lactic acid, acetone and ketone bodies are formed due to improper metabolism of carbohydrate and fats. Lack of insulin activity defunct carbohydrate metabolism and leads to formation of intermediatory products in the body. This intermediatory products act as ama and leads to many disease conditions.

Ama formation occurs due to the accumulation of toxic or intermediatory product of metabolism in the body termed as mala. These intermediatory products are formed due to defect in the metabolism of protein, carbohydrate or lipid. Excessive uric acid is formed due to improper metabolism of protein which is hazardous to body tissue and joint structure. Lactic acid, acetone and ketone bodies are formed due to improper metabolism of carbohydrate and fats. Lack of insulin activity defunct carbohydrate metabolism and leads to formation of intermediatory products in the body. This intermediatory products act as ama and leads to many disease conditions.

Metabolic waste functions as ama: Tissue nutrients after action of metabolic fire (dhatvagni) nourishes body tissues and part is formed as excretory product (mala). Accumulation of this metabolic waste beyond certain limits disrupts the dosha hemostasis, leads to formation of ama. Depending on the type of metabolic waste and predominance of doshas exhibits many diseases.  

Metabolic waste functions as ama: Tissue nutrients after action of metabolic fire (dhatvagni) nourishes body tissues and part is formed as excretory product (mala). Accumulation of this metabolic waste beyond certain limits disrupts the dosha hemostasis, leads to formation of ama. Depending on the type of metabolic waste and predominance of doshas exhibits many diseases.  

 

'''MD/Ph.D. Research work''' –

'''MD/Ph.D. Research work''' –

 

1.Badeka B.P.(1964 ) : Aam vivechan. Institute for Post Graduate Teaching & Research in Ayurveda, Gujarat Ayurved University, Jamnagar.

1.Badeka B.P.(1964 ) : Aam vivechan. Institute for Post Graduate Teaching & Research in Ayurveda, Gujarat Ayurved University, Jamnagar.

13.Kishor G.satani.(2011) : An applied study of interrelationship of jatharagni and dhatvagni in context to dhatuvriddhi. Institute for Post Graduate Teaching & Research in Ayurveda, Gujarat Ayurved University, Jamnagar .  

13.Kishor G.satani.(2011) : An applied study of interrelationship of jatharagni and dhatvagni in context to dhatuvriddhi. Institute for Post Graduate Teaching & Research in Ayurveda, Gujarat Ayurved University, Jamnagar .  

 

===Abbreviations===

===Abbreviations===