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Viruddha Ahara (view source)

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‘Viruddha’ means incompatible, opposite or unwholesome or which is harmful for the [[Sharira|body]] or [[Dhatu|dhatu (body-tissue)]]. It possesses opposite qualities compared to [[Dhatu|dhatu]] and vitiates them, leading to various [[Vyadhi|diseases]] or complications. The concept of viruddha is broadly explained in ayurveda. Viruddha ashana (intake of unwholesome food or diet) is mentioned as a causative factor for various [[Vyadhi|diseases]], especially skin diseases ([[Kushtha Chikitsa|kushtha]]), erysipelas (visarpa), psychiatric diseases like insanity (unmada) etc. In the context of agrya samgraha (collection of definitive and first choice of medication or treatment), in Charak Samhita, intake of viruddha ahara is the foremost causative factor for nindita vyadhi (wretched diseases like [[Kushtha Chikitsa|kushtha]]). [Cha. Sa. Sutra Sthana 25/40] In modern time, knowingly or unknowingly unwholesome combinations of food, faulty diet/junk foods, or processed/packed food are consumed. This produces ill effects on the [[Sharira|body]], such as allergies, food toxicities, etc. The cases of food incompatibility and food-food interactions, food-drug interactions are increasing. Therefore, a need to understand the concept of viruddha has risen to know measures for preserving health. The dietary guidelines about what to eat and what is to be avoided; what type of food can be combined or taken together and what not; are important to prevent [[Vyadhi|diseases]] too. Faulty dietary habits can be corrected and incompatibility with ill effects can be prevented by knowing concept of viruddha. This chapter describes concept of viruddha, its practices and its effects on health.

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‘Viruddha’ means incompatible, opposite or unwholesome or which is harmful for the [[Sharira|body]] or [[Dhatu|dhatu (body-tissue)]]. It possesses opposite qualities compared to [[Dhatu|dhatu]] and vitiates them, leading to various [[Vyadhi|diseases]] or complications. The concept of viruddha is broadly explained in [[Ayurveda|ayurveda]]. Viruddha ashana (intake of unwholesome food or diet) is mentioned as a causative factor for various [[Vyadhi|diseases]], especially [[Skin diseases in Integrative Medicine|skin diseases]] ([[Kushtha Chikitsa|kushtha]]), erysipelas (visarpa), psychiatric diseases like insanity (unmada) etc. In the context of agrya samgraha (collection of definitive and first choice of medication or treatment), in Charak Samhita, intake of viruddha ahara is the foremost causative factor for nindita vyadhi (wretched diseases like [[Kushtha Chikitsa|kushtha]]). [Cha. Sa. Sutra Sthana 25/40] In modern time, knowingly or unknowingly unwholesome combinations of food, faulty diet/junk foods, or processed/packed food are consumed. This produces ill effects on the [[Sharira|body]], such as allergies, food toxicities, etc. The cases of food incompatibility and food-food interactions, food-drug interactions are increasing. Therefore, a need to understand the concept of viruddha has risen to know measures for preserving health. The [[Ahara vidhi|dietary guidelines]] about what to eat and what is to be avoided; what type of food can be combined or taken together and what not; are important to prevent [[Vyadhi|diseases]] too. Faulty dietary habits can be corrected and incompatibility with ill effects can be prevented by knowing concept of viruddha. This chapter describes concept of viruddha, its practices and its effects on health.

{{Infobox

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|'''Vidhi (rules for eating)'''

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|Not following dietary guidelines (aahara vidhi)

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|Not following [[Ahara vidhi|dietary guidelines (aahara vidhi)]]

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|Milk intake after intake of radish, garlic, krishnagandha (Moringa oleifera), arjaka (Ocimum gratissimum Linn.), surasa (Ocimum sanctum).

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|[[Kushtha Chikitsa|Kushtha]] (obstinate skin diseases/leprosy)

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|[[Kushtha Chikitsa|Kushtha]] (obstinate [[Skin diseases in Integrative Medicine|skin diseases]]/leprosy)

|-

| style="text-align:center;"|5

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== [[Vyadhi|Diseases]] caused by viruddha ahara ==

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Viruddha ahara causes toxic effects on the [[Sharira|body]]. These unwholesome food combinations produce toxins within the [[Sharira|body]], causing various [[Vyadhi|diseases]] or may prove fatal. Combinations of such viruddha food sometimes produce immediate effects and sometimes act like gara visha, that produces untoward effects afterwards. [A. H. Sutra Sthana 7/29] Intake of such unwholesome food combinations results in manifestation of many [[Vyadhi|diseases]] such as sterility, blindness, erysipelas (visarpa), ascites (jalodara), bullae (visphota), insanity (unmada), fistula in anno (bhagandara), syncope (moorcha), intoxication (mada), abdominal distension (adhmana), goitre (galagraha), pandu (anaemia), poisoning due to ama (ama visha), vitiligo (kilasa), skin diseases ([[Kushtha Chikitsa|kushtha]]), digestive disorders (grahini gada), oedema (shotha), acid peptic diseases (amlapitta), fever (jwara), rhinitis (peenasa), genetic and hereditary diseases (santana dosha) and even death. [Cha.Sa. Sutra Sthana 26/102-103] The following table shows examples of disease caused by the intake of viruddha ahara.

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Viruddha ahara causes toxic effects on the [[Sharira|body]]. These unwholesome food combinations produce toxins within the [[Sharira|body]], causing various [[Vyadhi|diseases]] or may prove fatal. Combinations of such viruddha food sometimes produce immediate effects and sometimes act like gara visha, that produces untoward effects afterwards. [A. H. Sutra Sthana 7/29] Intake of such unwholesome food combinations results in manifestation of many [[Vyadhi|diseases]] such as sterility, blindness, erysipelas (visarpa), ascites (jalodara), bullae (visphota), insanity (unmada), fistula in anno (bhagandara), syncope (moorcha), intoxication (mada), abdominal distension (adhmana), goitre (galagraha), pandu (anaemia), poisoning due to ama (ama visha), vitiligo (kilasa), [[Skin diseases in Integrative Medicine|skin diseases]] ([[Kushtha Chikitsa|kushtha]]), digestive disorders (grahini gada), oedema (shotha), acid peptic diseases (amlapitta), fever (jwara), rhinitis (peenasa), genetic and hereditary diseases (santana dosha) and even death. [Cha.Sa. Sutra Sthana 26/102-103] The following table shows examples of disease caused by the intake of viruddha ahara.

{| class="wikitable" style="text-align:justify;"

|+Table no.5: Diseases caused by intake of viruddha ahara:

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== Importance of knowing viruddha in healthcare ==

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Viruddha Ahara i.e., improper dietic regimens or incompatible food habits, plays a major role in the pathogenesis of various [[Vyadhi|diseases]]. The incompatible mentioned in classics are not very much in practice now a days, so attempt should be made to identify such dietary incompatibilities. The healthy and unhealthy people should be aware about such factors and must avoid them. Nidana parivarjana i.e., avoiding causative factors of disease is the first and prime treatment. For avoidance of incompatibilities the rules and regulations such as ashtavidha ahara visheshayatana (eight specific dietary guidelines), dwadash ashan pravichara (twelve principles of diet), ahara vidhi (dietary guidelines) are mentioned in Ayurveda. The need of the day is to increase awareness among the public about hazards of such incompatible foods.

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Viruddha Ahara i.e., improper dietic regimens or incompatible food habits, plays a major role in the pathogenesis of various [[Vyadhi|diseases]]. The incompatible mentioned in classics are not very much in practice now a days, so attempt should be made to identify such dietary incompatibilities. The healthy and unhealthy people should be aware about such factors and must avoid them. Nidana parivarjana i.e., avoiding causative factors of disease is the first and prime treatment. For avoidance of incompatibilities the rules and regulations such as ashtavidha ahara visheshayatana (eight specific [[Ahara vidhi|dietary guidelines]]), dwadash ashan pravichara (twelve principles of diet), [[Ahara vidhi|ahara vidhi (dietary guidelines)]] are mentioned in [[Ayurveda|Ayurveda]]. The need of the day is to increase awareness among the public about hazards of such incompatible foods.

== Current researches ==

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<li style="font-weight:bold">Study over kadaliphala (banana) with milk and their incompatibility: Kadaliphala (Musa Paradisiaca Linn.) along with milk is an example of samyoga viruddha (incompatibility of combination of two or more substances). Banana is already kaphakara (one which aggravates kapha dosha) and milk is also kaphakara so, when both of these taken together, they together provoke kapha dosha in [[Sharira|body]] and diminishes the agni (gastric fire) and produces ama (undigested food) which produces toxins within the [[Sharira|body]] and produces gastric disturbances and other [[Vyadhi|diseases]] like cough, allergic reactions, etc. This study was planned to evaluate the toxicological implication of their combination on wistar rats. Repeated administration of the combination of cow milk with banana showed statistically significant increase in the level of SGOT and urea whereas, statistically significant decrease in the level of creatinine. Also, alterations in the sections of liver, spleen, heart indicating mild toxic effect of combination of cow’s milk with banana. Hence, continuous intake of such incompatibility proves harmful to the [[Sharira|body]].<ref name="ref3">Shweta K, Sudhakar, Shobha Bhat K. Toxicological evaluation of banana and milk combination as incompatible diet- An experimental exploration of Samyoga Viruddha concept. JAIM, Elsevier. 2021 Jul-Sep; 12 (3): 427-434 </ref></li>

<li style="font-weight:bold">Milk and egg/ baked milk and egg bakery products: Milk and egg combination or combination of milk and egg baked bakery products such as bread, cake, muffins are examples of samyoga viruddha. It is widely used in today’s day to day life mostly at a breakfast time. Milk and egg both are rich in proteins, whereas egg is also called as a reference protein. Both this together should never be consumed as it is heavy to digest and produces ama or indigestion resulting in various allergies or incompatibility. <ref name="ref4">Leonard SA, Nowak-Węgrzyn AH. Baked milk and Eggs Diets for Milk and Egg Allergy Management. Europe PMC. 2015 Jan-Feb;3(1):13-23 </ref></li>

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<li style="font-weight:bold">Honey with warm water: Honey with warm water is example of samyoga viruddha is also widely used nowadays assuming that it will helps in detoxification of [[Sharira|body]] and helps in weight loss which is a big misconception. In Ayurveda, it is mentioned one should never consume honey with warm water because it may prove fatal. Therefore, it is to be avoided. Honey is not collected from any particular flower, but it is made from the sap and juices of different flowers and plants which are incompatible with each other in respect to their rasa (taste), guna (virtue), virya (potency), vipaka (post digestion effect). Furthermore, honey being prepared by poisonous bees, it becomes injurious after contact with heat or fire. Accordingly, the use of hot or boiled honey is forbidden. It is also reported that during nectar and pollen forage, honey bees transform phytochemicals from floral nectars of host plants into honey. The diversity of secondary metabolites in plants attributes to the variance in phytochemical profiles in honey composition.<ref name="ref5">Amin, Hetal, Kiran S., Deshbhratar, Vivekkumar Mangilal Chayal. Ayurvedic Challenges for recent use of honey with warm substances. Rasamruta. 2019; 11:15.</ref> </li>

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<li style="font-weight:bold">Honey with warm water: Honey with warm water is example of samyoga viruddha is also widely used nowadays assuming that it will helps in detoxification of [[Sharira|body]] and helps in weight loss which is a big misconception. In [[Ayurveda|Ayurveda]], it is mentioned one should never consume honey with warm water because it may prove fatal. Therefore, it is to be avoided. Honey is not collected from any particular flower, but it is made from the sap and juices of different flowers and plants which are incompatible with each other in respect to their rasa (taste), guna (virtue), virya (potency), vipaka (post digestion effect). Furthermore, honey being prepared by poisonous bees, it becomes injurious after contact with heat or fire. Accordingly, the use of hot or boiled honey is forbidden. It is also reported that during nectar and pollen forage, honey bees transform phytochemicals from floral nectars of host plants into honey. The diversity of secondary metabolites in plants attributes to the variance in phytochemical profiles in honey composition.<ref name="ref5">Amin, Hetal, Kiran S., Deshbhratar, Vivekkumar Mangilal Chayal. Ayurvedic Challenges for recent use of honey with warm substances. Rasamruta. 2019; 11:15.</ref> </li>

<li style="font-weight:bold">Study over gutkha and their incompatibility: Gutkha, a combination of kattha (Acacia catechu), slaked lime and arecanut, possesses more than 4000 chemicals combination with more than 40 carcinogenic chemicals. It causes non-healing ulcerative lesions in oral cavity, such as cheek, lips, tongue, hard palate. It induces inflammation at a molecular level, leading to prostaglandin-2 and thromboxane.<ref name="ref6">Sirdeshpande MK, Kashikar VA. Critical review on Samyoga Viruddha (combination incompatibility) with special emphasis on carcinogenic effect of combination of betel quid, areca nut and tobacco. Ayu. 2017 Jul-Dec;38(3-4):97-101. doi: 10.4103/ayu.AYU_71_16. PMID: 30254386; PMCID: PMC6153908. </ref> </li></ol>

== Contemporary views ==

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The concept of viruddha ahara mentioned in ayurveda easily correlates with the concept of incompatibility, adverse reactions, food and food interactions, food and drug interactions, etc. Observations on antagonistic food is a unique contribution from Ayurveda in order to prevent internal diseases and synergize action of drugs in the management of disorders. In Ayurveda, it is clearly mentioned that certain combinations should be avoided because they hinder the formation of bodily tissue ([[Dhatu|dhatu]]), they vitiate the normal homeostasis of dosha within the [[Sharira|body]] and such combinations are termed as viruddha ahara (incompatible diet). The different combinations of food which is cooked by wrong methods, consumed without following dietic regimens, combined with the food having opposite qualities can be described as viruddha ahara.<ref name="ref7">Swetha Chalamalasetty, Tatapudi Mahesh Babu, A. Vijayalakshmi, V. Narasimha. Concept of Viruddha Ahara- The Present Scenario. IAMJ 2017; 5 (2) </ref> In present era, modern scientists are still working on this aspect. It is important to understand the mechanism of how viruddha ahara is a cause of many metabolic disorders. It is essential to know certain food combinations, which interact with each other and create many systemic disorders. Food-drug interactions, food-food interactions are a very common phenomenon nowadays which is mostly associated with orally administered medicines. It can occur by multiple factors through change in absorption rate or extent, nature of properties of drug, post prandial physiology, route of drug administration, etc. Thus, understanding of such mechanisms is a must while recommending a specific drug with or without food.<ref name="ref8">Deng J, Zhu X, Chen Z, Fan CH, Kwan HS, Wong CH, et.al. A Review of Food-Drug Interactions on Oral Drug Absorption. Drugs. 2017 Nov;77(17):1833-1855</ref> Following are some citations for the such incompatibility which is as follows:

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The concept of viruddha ahara mentioned in [[Ayurveda|ayurveda]] easily correlates with the concept of incompatibility, adverse reactions, food and food interactions, food and drug interactions, etc. Observations on antagonistic food is a unique contribution from [[Ayurveda|Ayurveda]] in order to prevent internal diseases and synergize action of drugs in the management of disorders. In [[Ayurveda|Ayurveda]], it is clearly mentioned that certain combinations should be avoided because they hinder the formation of bodily tissue ([[Dhatu|dhatu]]), they vitiate the normal homeostasis of dosha within the [[Sharira|body]] and such combinations are termed as viruddha ahara (incompatible diet). The different combinations of food which is cooked by wrong methods, consumed without following dietic regimens, combined with the food having opposite qualities can be described as viruddha ahara.<ref name="ref7">Swetha Chalamalasetty, Tatapudi Mahesh Babu, A. Vijayalakshmi, V. Narasimha. Concept of Viruddha Ahara- The Present Scenario. IAMJ 2017; 5 (2) </ref> In present era, modern scientists are still working on this aspect. It is important to understand the mechanism of how viruddha ahara is a cause of many metabolic disorders. It is essential to know certain food combinations, which interact with each other and create many systemic disorders. Food-drug interactions, food-food interactions are a very common phenomenon nowadays which is mostly associated with orally administered medicines. It can occur by multiple factors through change in absorption rate or extent, nature of properties of drug, post prandial physiology, route of drug administration, etc. Thus, understanding of such mechanisms is a must while recommending a specific drug with or without food.<ref name="ref8">Deng J, Zhu X, Chen Z, Fan CH, Kwan HS, Wong CH, et.al. A Review of Food-Drug Interactions on Oral Drug Absorption. Drugs. 2017 Nov;77(17):1833-1855</ref> Following are some citations for the such incompatibility which is as follows:

<ol><li style="font-weight:bold">Food allergies/ incompatibility A study shows that food incompatibilities affect approximately 20% of the general population in western countries. The data shows that in 25% of the affected children and 10% of affected adults, the incompatibility is based on an allergy, that is, on an immunologically generated incompatibility reaction. Gastrointestinal symptoms occur in a third of these cases. Food allergies are caused by IgE-dependent or IgE-independent immunologic reactions, which leads to an inflammatory reaction, in which mast cells, eosinophilic granulocytes, and other cells are involved.<ref name="ref9">Bischoff, S.C. Food allergies. Springer Link. Current Gastroenterology Reports 8, 374–382 (2006).

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