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Line 1: − + − Annapanavidhi Adhyaya − − + − The characteristics of edibles and beverages have been classified into twelve categories by type: cereals, pulses, meat, green vegetables, fruits, green herbs, alcoholic beverages, water, milk and milk products, sweet products including honey, prepared items, and ahara upayogi (useful foods). Since food is considered in Ayurveda to be the source of life as well as diseases, this chapter is dedicated to a discussion on various dietary preparations, including post-prandial drinks and their characteristics. The chapter encompasses various principles of digestion of food and beverages according to its habitat, age, part used, processing method, its mixture. Agni (digestive capacity) of an individual is important for processing the food properly and achieving the desirable effects. − Key Words: Annapana, dietetics, classification of dietary articles, anupana, beverages. cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food, − + + + + + +
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[[Sutra Sthana]] Chapter 27:
==[[Sutra Sthana]] Chapter 27 (Chapter on the regimen of food and beverages) ==
(Chapter on the regimen of food and beverages)
Abstract:
=== Abstract ===
Introduction:
The characteristics of edibles and beverages have been classified into twelve categories by type: cereals, pulses, meat, green vegetables, fruits, green herbs, alcoholic beverages, water, milk and milk products, sweet products including honey, prepared items, and ''ahara upayogi'' (useful foods). Since food is considered in Ayurveda to be the source of life as well as diseases, this chapter is dedicated to a discussion on various dietary preparations, including post-prandial drinks and their characteristics. The chapter encompasses various principles of digestion of food and beverages according to its habitat, age, part used, processing method, its mixture. ''Agni'' (digestive capacity) of an individual is important for processing the food properly and achieving the desirable effects.
'''Key Words''': ''Annapana'', dietetics, classification of dietary articles, ''anupana'', beverages. cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food
=== Introduction ===
Food is the most important source to achieve health and disease according to Ayurveda, and is even considered as a source of life as well as diseases. Wholesome diet is considered not just to be nourishing, but also to be therapeutic. It has also been given importance in other vedic texts. For instance, Maharshi Kashyapa considered food as mahabheshaja (great medicine) (Ka.S.Khil-4/5-6). However, there are some differences between ahara (food) & bheshaja (medicine) - the former is rasa pradhana (taste-centric) while the latter is virya pradhana (potency centric).
Food is the most important source to achieve health and disease according to Ayurveda, and is even considered as a source of life as well as diseases. Wholesome diet is considered not just to be nourishing, but also to be therapeutic. It has also been given importance in other vedic texts. For instance, Maharshi Kashyapa considered food as mahabheshaja (great medicine) (Ka.S.Khil-4/5-6). However, there are some differences between ahara (food) & bheshaja (medicine) - the former is rasa pradhana (taste-centric) while the latter is virya pradhana (potency centric).