Ayurvedic Twelve Dietary Principles -Dwadasha Ashana Vichara

Sushruta has explained the following twelve principles about the diet-
i) Food with cold potency -Persons suffering from thirst, heat, alcoholism and burning sensation and those who are suffering from internal hemorrhage,poisoning, fainting should take this type of diet .

ii) Food with hot potency -This type of food and drinks are suitable for patients suffering from disorders of Kapha and Vata and for those who have been given purification therapy. Similarly, those who are drinking sneha(oily stuff) and are very dry (Ruksha) should take food with warm or hot potency.

iii) Oily food –Persons with Vata constitution, rough skin, dry koshtha(constipated) ,performing lot of physical exercise should always take unctuous food and drinks.

iv) Rough food(Rukshan) – People suffering from obesity, have been received snehana and suffering from Prameha(type of Diabetes) should take food in rough quality.

v) Liquid Diet - Patients who have developed dehydration, thirst and debility should be on liquid diet

vii) Single diet in day – Persons having weak Agni(metabolic fire) should eat only once(1 meal) in a day.

viii) Diet twice in day – Those having good digestive power should eat two times(2 meals) a day.

ix) Diet containing medicine – If the patient has aversion for particular medicine, it should be mixed with food and given to him.

x) Diet in small quantity - Patients having low Agni should always eat small amount of food.
xi) Palliative diet – Appropriate diet given in consideration of season and place.

xii) Normal diet - Persons who are perfectly healthy should consume normal diet.

AHAR VIDHI VISHESHAYATANA

According to  Ayurveda,these are the basic eight principles of our food,diet  and nutrition  :

AAHAR

1. Prakruti– the nature of the food.

 Depending on whether the food is easily digestible or not, food can be class

ified in heavy and light qualities. Meat is heavy for digestion while

rice and vegetables are lighter. This is the basic nature of the food and while eating we must take this into consideration.

 

2. Karana– or processing.

Generally cooked food is better for

nutrition. Some food substances like fruit and some salads are better

taken as uncooked. Food cooked on natural wood or coal fire has

better taste than cooked on electricity or gas. Microwave cooking

destroys Prana in the food. Processing also includes other methods

like roasting, frying, baking, direct heating on fire, preparing by

roasting, barbeque, mixing, drying, churning etc. Depending on the method of the process, the qualities of the food

change. It can be  lighter or heavier for digesti

on.

 

3. Samyoga– means combination.

 While preparing any food the

ingredients must be properly mixed together. Combining sour fruits with milk or curds is not beneficial.

 

4. Rashi- quantity.

While eating one has to consider the

individual ingredient quantity and the total quantity of the food that is

consumed. Here again we have to consider the heavy and light

qualities of the substances that are taken. The quantity of food depends on your digestive fire. There are no fix criteria for the amount of food according to age, sex, race etc.

Parigraha—quantity of each item and Sarvagraha means total

quantity to be consumed.

 

5. Desha- place.

Ayurveda has divided place in three

types -marshy, arid and normal. Also we have to consider the place in

relation with temperature and cold climate condition. Food must be

eaten in place, which is clean. If the surroundings are good and sattvic, the food is better absorbed and has good effect on the body and mind.

 

6. Kala-time or period.

When the previous food has been

proper digested then only the next should be consumed. One must

also change the type of the food as well as its quantity and quality depending on the seasonal changes. The main meal must be taken

between 10 to 2 in the afternoon, which is Pitta time.

 

7. Upayoga Samstha– rules for eating.

 Food must be

consumed while it is hot. This will naturally increase the digestive fire.

Meals must be taken in relaxed, calm and cheerful atmosphere. One

should not eat, when the person is nervous, angry, anxious, or in disturbed state of mind. Similarly eating too slowly or too rapidly, eating while talking, laughing, thinking or watching television is also not advisable. It is better if we concentrate on the food only with the thought that this food is going to benefit my body and mind. Smoking or drinking too much water or any other liquid after eating is not advisable.

Make eating as ritual.

 

8. Upabhokta-Person who takes the food .

Every person must take into consideration, his own constitution, capacity

of his digestive power, the season, time of day & whether the previously taken food has been digested or not.