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{{Infobox

{{Infobox

|title =  Annapanavidhi Adhyaya

|title =  Annapanavidhi Adhyaya

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=== Introduction ===

=== Introduction ===

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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) and ''bheshaja'' (medicine) - the former is ''rasa pradhana'' (taste-centric) while the latter is ''veerya 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) and ''bheshaja'' (medicine) - the former is ''rasa pradhana'' (taste-centric) while the latter is ''veerya pradhana'' (potency centric).   

The etymological meaning of ''ahara'' (food) is to collect (''ahiyate'') for the nutritional purpose of the body. ''Ahara'' is a generic term that can mean ''anna'' (literally, cereals, but also mean solid food) and ''pana'' (beverages or anything drinkable). ''Ahara'' can be classified into twelve categories and should be balanced, consisting of carbohydrates, proteins, fats, salts, water, vitamins and essential micronutrients available from ''shashtika'' (rice), ''shali'' paddy, ''mudga'' (pulses), ''ghrita'' (clarified butter), ''saindhava lavana'' (rock salt), ''antariksha'' (rain water), ''amalaki'' (Indian gooseberry), ''madhu'' (honey) and ''payas'' (milk). According to Ayurveda, balanced diet besides nourishing the body, maintains the equilibrium of ''doshas, dhatus'' and ''malas''.  

The etymological meaning of ''ahara'' (food) is to collect (''ahiyate'') for the nutritional purpose of the body. ''Ahara'' is a generic term that can mean ''anna'' (literally, cereals, but also mean solid food) and ''pana'' (beverages or anything drinkable). ''Ahara'' can be classified into twelve categories and should be balanced, consisting of carbohydrates, proteins, fats, salts, water, vitamins and essential micronutrients available from ''shashtika'' (rice), ''shali'' paddy, ''mudga'' (pulses), ''ghrita'' (clarified butter), ''saindhava lavana'' (rock salt), ''antariksha'' (rain water), ''amalaki'' (Indian gooseberry), ''madhu'' (honey) and ''payas'' (milk). According to [[Ayurveda]], balanced diet besides nourishing the body, maintains the equilibrium of ''doshas, dhatus'' and ''malas''.  

There are many substances in ''shaka varga'' (greens or green vegetables) that are used as diet and  medicine, like ''kakamachi'' (Solanum nigrum Linn.), ''patha'' (Cissampelos pareira Linn.), ''shatishaka'' (Hedychium spicaticum Buch-Ham), ''changeri'' (Oxalis corniculata Linn.), ''shakuladani'' (Picrorhiza kurroa Royle ex Benth.), ''vrishapushpa'' (Adhatoda vasika Nees), ''gojihva'' (Launea asplenifolia Hook.f.), ''tilaparnika'' (Gynandropsis gynanndra Linn.), ''prapunnada'' (Cassia tora Linn.), ''triparni'' (Adiantum lunulatum Burm.), ''parpatakam'' (Fumaria vaillantti Loisel) etc.

There are many substances in ''shaka varga'' (greens or green vegetables) that are used as diet and  medicine, like ''kakamachi'' (Solanum nigrum Linn.), ''patha'' (Cissampelos pareira Linn.), ''shatishaka'' (Hedychium spicaticum Buch-Ham), ''changeri'' (Oxalis corniculata Linn.), ''shakuladani'' (Picrorhiza kurroa Royle ex Benth.), ''vrishapushpa'' (Adhatoda vasika Nees), ''gojihva'' (Launea asplenifolia Hook.f.), ''tilaparnika'' (Gynandropsis gynanndra Linn.), ''prapunnada'' (Cassia tora Linn.), ''triparni'' (Adiantum lunulatum Burm.), ''parpatakam'' (Fumaria vaillantti Loisel) etc.

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Now described are sugarcane juices and derived products. Sugarcane juice should ideally be consumed right off the cane by chewing. Machine-pressed juice does not have the same quality and can be irritating. Sugarcane juice is an aphrodisiac, cold in potency, laxative, unctuous, nourishing, sweet and increases kapha. The vamshaka variety of sugarcane is considered inferior to the white variety (paundraka) in the matter of coolness. [237]</div>

Now described are sugarcane juices and derived products. Sugarcane juice should ideally be consumed right off the cane by chewing. Machine-pressed juice does not have the same quality and can be irritating. Sugarcane juice is an aphrodisiac, cold in potency, laxative, unctuous, nourishing, sweet and increases ''kapha''. The ''vamshaka'' variety of sugarcane is considered inferior to the white variety (''paundraka'') in the matter of coolness. [237]</div>

'''Qualities of treacle (gud, jaggery):'''

===== Qualities of treacle (''gud'', jaggery) =====

प्रभूतक्रिमिमज्जासृङ्मेदोमांसकरोगुडः॥२३८॥

प्रभूतक्रिमिमज्जासृङ्मेदोमांसकरोगुडः॥२३८॥

In summary, the characteristics of food and drinks, twelve classifications of articles of diet (along with with the foremost of them), post-prandial drinks with their characteristics and the statement in brief regarding heaviness and lightness of the articles of diet- all these have been described in this chapter on diet and dietetics. [351-352]

In summary, the characteristics of food and drinks, twelve classifications of articles of diet (along with with the foremost of them), post-prandial drinks with their characteristics and the statement in brief regarding heaviness and lightness of the articles of diet- all these have been described in this chapter on diet and dietetics. [351-352]

Thus, in the Section on General Principles in the treatise compiled by Agnivesha and revised by Charaka, the twenty-seventh chapter entitled ‘The Regimen of food and beverages” stands completed.

Thus, in the Section on General Principles in the treatise compiled by Agnivesha and revised by Charak, the twenty-seventh chapter entitled ‘The Regimen of food and beverages” stands completed.

===''Tattva Vimarsha'' ===

===''Tattva Vimarsha'' /Fundamental Principles ===

#Extrinsic charactgeristics, intrinsic qualities, modes of preparation, texture, and taste of a food article are important attributes for it to be suitable for human consumption

#Extrinsic characteristics, intrinsic qualities, modes of preparation, texture, and taste of a food article are important attributes for it to be suitable for human consumption

#All food items have natural qualities – beneficial and harmful - that need to be weighed in before recommended for consumption.

#All food items have natural qualities – beneficial and harmful - that need to be weighed in before recommended for consumption.

#There are twelve categories of food described in detail in this chapter that need to be studied before prescribing to a patient.

#There are twelve categories of food described in detail in this chapter that need to be studied before prescribing to a patient.

#Aged cereals and pulses (about a year old) are recommended for consumption. The old grain is generally dry and light and the new generally heavy.

#Aged cereals and pulses (about a year old) are recommended for consumption. The old grain is generally dry and light and the new generally heavy.

#Grains that get cooked quicker are considered lighter to digest than the others. The decorticated and slightly roasted pulse is digested easily.

#Grains that get cooked quicker are considered lighter to digest than the others. The decorticated and slightly roasted pulse is digested easily.

#The drink which is opposite in quality to that of the food taken is the proper corrigent (agent that neutralizes the undesirable-effects of a particular medication or diet). Whatever drink is not deleterious to ''doshas'' and ''dhatus'' is to be considered the right post-prandial drink.  

#The drink which is opposite in quality to that of the food taken is the proper corrigent (a substance added to a medicine to modify its action or counteract a disagreeable effect). Whatever drink is not deleterious to ''doshas'' and ''dhatus'' is to be considered the right post-prandial drink.  

#One should take as his post-prandial drink that which is wholesome and fit to consume based on its thorough examination.  

#One should take as his post-prandial drink that which is wholesome and fit to consume based on its thorough examination.  

#Unctuous and hot drinks in conditions of ''vata'', sweet and cooling ones in those of ''pitta'', dry and hot ones in k''apha'', and meat juices in wasting are considered to be the best.  

#Unctuous and hot drinks in conditions of ''vata'', sweet and cooling ones in those of ''pitta'', dry and hot ones in ''kapha'', and meat juices in wasting are considered to be the best.  

#The digestion depends upon inherent property of the food article as well as its interaction with the ''agni'' (body’s digestive capacity).

#The digestion depends upon inherent property of the food article as well as its interaction with the ''agni'' (body’s digestive capacity).

#Qualities and effects of food are altered after processing, its vehicle and interaction with body.   

#Qualities and effects of food are altered after processing, its vehicle and interaction with body.   

===''Vidhi Vimarsha'' ===

===''Vidhi Vimarsha'' / Applied Inferences ===

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For over 4000 years, the [[Charaka Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of ''agni'' (digestive fire), ''Prakriti'' (body constitution), ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like dhanya (paddy), shaka (vegetables), harita (greens), mamsa (meat), phala (fruits) and kritanna (cooked food or drinks) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) but we have made a humble attempt to take the skeleton of the Chapter [[Annapanavidhi Adhyaya]] as it is and try to enter the newer articles as per Ayurvedic perspective.

For over 4000 years, the [[Charak Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of ''agni'' (digestive fire), ''Prakriti'' (body constitution), ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like dhanya (paddy), shaka (vegetables), harita (greens), mamsa (meat), phala (fruits) and kritanna (cooked food or drinks) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) but we have made a humble attempt to take the skeleton of the Chapter [[Annapanavidhi Adhyaya]] as it is and try to enter the newer articles as per Ayurvedic perspective.

An old saying states "if you took fourteen greens (greens means not only the leaf, also flower, fruits, ''nala'', tuber, and fungi) then you may survive from the strain of ''Kartika''" (the month of October and November). During this period, there is increased incidence of seasonal diseases. Though this chapter maintains chronological order according to the dietetic code, it has a special aspect for the alleviation of three ''doshas'', to achieve excellent ''dhatus'' (body tissues), and clear the micro and macro channels of the body.  

An old saying states "if you took fourteen greens (greens means not only the leaf, also flower, fruits, ''nala'', tuber, and fungi) then you may survive from the strain of ''Kartika''" (the month of October and November). During this period, there is increased incidence of seasonal diseases. Though this chapter maintains chronological order according to the dietetic code, it has a special aspect for the alleviation of three ''doshas'', to achieve excellent ''dhatus'' (body tissues), and clear the micro and macro channels of the body.  

''Chayam'' (tea):

''Chayam'' (tea):

In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''Ayurvedavijshana'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''.

In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''[[Ayurveda]]vijshana'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''.

''Kapha'' (coffee):

''Kapha'' (coffee):