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Diet Planning
Introduction Choice of Food Uneasy Combinations Role of Taste Taste Process Food Chart

Introduction

Since diet, along with daily habits, is crucial to the health of an individual, it must be made clear at the outset that there is no standard ideal diet for all people in general. The various factors that need to be kept in mind while working out the ideal diet for each person, which will be distinctly different based on the person’s specific constitutional characteristics, are as listed below:

The natural qualities of each food.
How those natural qualities can get altered.
The effects of combining foods – proper and unacceptable combinations.
The quantity of food intake.
Individual differences in food intake.
The places & climate where the food is grown, prepared and consumed.
The effects of the seasons and time of day.
Avoidance of artificial flavors, chemicals, preservatives and colours.
Diet Composition

One other factor that has remained a matter of great debate worldwide over the ages has been the vegetarianism vs. non-vegetarianism controversy. Initially it was common belief that non-vegetarian diet is superior in that it is full of energetic ingredients and thus provides more strength and stamina. But now it has been scientifically established that vegetarian diet is more natural and useful to human nature.

Non-vegetarian diet contains cholesterol saturated fatty acids that are the root cause of diseases as coronary heart problems, cerebro-vascular accidents (strokes), eye disorders & high blood pressure. With only about 60% of its contents useful for human body, the rest 40% contains harmful toxins. In addition, such diet is usually heavy for the stomach and produces acidity, which in turn can cause problems in the gastrointestinal system.

Another significantly important difference between the two is that fruits & vegetables (cereals & grains, legumes, seedy fruits, citrus fruits, carrot, cabbage, celery, green leafy vegetables, apples, melons, peaches, pears etc.) are rich in dietary fibers that reduces incidence of coronary heart diseases, cancer of intestinal tract, piles, obesity, diabetes, constipation, hiatus hernia, diverticulitis, irritable bowel syndrome, dental caries and gallstones.

Also many disease causing organisms are transmitted through and thrive in animal protein – serious ailments as Encephalopathy and Mad Cow diseases are caused by Bovine Spongi. Similarly the Salmonella Typhimurium bacteria can be passed on through consumed eggs, causing diseases like pneumonia, bronchitis and typhoid.

Given that the body of non-vegetarian animals contains 10 times more amount of hydrochloric acid than that of vegetarian ones, and that the human body should not be having such a high concentration of hydrochloric acid, it is reasonable to assume that the fact human body is basically meant for a vegetarian diet.


Choice of Food

In planning the diet it is necessary to know which food to have or avoid based on ones personal doshic constitution or imbalance. For easy reference therefore some of the acceptable and avoidable items for each doshic type has been listed below :

Fruits
Vata Pitta  Kapha 
No  Yes   No   Yes   No   Yes 

apples
dates
figs (dry)
pomegranate
raisin
pears

Avocades
grapes
lemons
bananas
sweet oranges
plum
figs (fresh)
mango

apples(sour)
berries(sour)
cranberries
strawberries
banana
lemon
peaches

apples(sweet)
berries(sweet)
coconuts
dates
figs
avocados
sweet melons
plums
pomegranates

bananas
dates
grapes
water melons
sweetners
melons
mango
coconut

apples
berries
cranberries
pomegranates
dried fruits
strawberries in small amounts


Dairy
Vata Pitta Kapha
No Yes No Yes No Yes
cheese
cow’s milk
powdered
yogurt
dairy
fresh, whole
un-homogenized milk
ghee
little butter
white meat (chicken, fish or turkey – baked or broiled)
chicken broth
yogurt
sour cream
fresh ghee
fresh whole un-homogenized milk

milk
clarified butter cheese
just a little dairy
goat milk and ghee in moderation


Grains
Vata Pitta Kapha
No Yes No Yes No Yes
Barley
corn
cereals
granola
millet
tapioca

white or brown basmati rice
wheat
oats
quinoa

Corn
millet
oat(dry)
quinoa
polenta

white or brown basmati rice, wheat
barley
oat bran
oats
wheat or wheat bran

Bread(with yeast)
oat(cooked)
wheat
white rice
cane

barley buckwheat cousous millet
muesli
oats
oat bran
small amount of wheat

Meat
Vata Pitta Kapha
No Yes No Yes No Yes
turkey
rabbit
pork
lamb

white meat (chicken, fish and turkey - baked or broiled)
chicken broth

meat
chicken
ducks
eggs
pork
salmon
sardines

baked or broiled chicken, turkey or white fish in moderate amounts

beef
buffalo
chicken
duck

fresh water fish
shrimp
rabbit
venison
small amount of white meat

 
Vegetables
Vata Pitta Kapha
No Yes No Yes No Yes
Cabbage(raw)
Cauliflower(raw)
Peas
Potatoes
Spinach
Eggplant
Mushroom
Raddish(raw)
Spinach
Tomatoes(raw)

beets
cauliflower(cooked)
leeks
carrots
asparagus
cilantro
fennel and a little bit of garlic
green beans
greens chillies
okra
parsnips
pumpkins
radishes( preferably cooked)

Beet
greens
Carrots
Garlic
Green Chillies
Onion
Peppers
Prickly pear
Radishes
Spinach
Turnips

asparagus
broccoli
cabbage
cucumber
cooked onions
sweet
potatoes
sprouts
squash and a small amount of okra and cauliflower

Cucumber
Olives
Potato
Pumpkin
Spaghetti
Squash
Tomato(raw)

asparagus
beets
bitter
melons
broccoli
beet greens
cabbage
garlic
fennel
carrot
horseradish
leafy greens
leeks
lettuce
okra
cooked onions
spinach
sprouts
squash
turnip and a small amount of artichoke, burdock root and brussels sprouts

 
Spices
Vata Pitta Kapha
No Yes No Yes No Yes
Carawas  

Ajwan
Almond extract
Aruise
Basil
Bay leaf
Black pepper

All spices are good.
cilantro, cummin, corriander and fennel seeds, turmeric and asafoetida(hing)

Ajwan
Anise
Asafoctida
Basil
Bay leaf
Garlic
Ginger
Mace
Pippai
Mustard
Seeds   

Black pepper
cardamom
coriander
seeds
cinnamon
cilantro
fennel seeds
fresh basil
dill
turmeric and a small amount of cumin and fresh ginger

Salt  

chillies,
ginger, cinnamon, clove, fenugreek and bay leaves
Ajawan
Arvise
Asafoetida
Bay leaf
Caraway
Cinnamon
Dill
Mace
Nutmeg
Saffron

 
Nuts
Vata Pitta Kapha
No Yes No Yes No Yes
None

small amount of almonds
pecans and sesame seeds

Almonds
Cashew
Peanuts
Pinenuts

sunflower seeds and almonds in moderate amount

Almonds
Black Walnuts
Brazil nuts
Filberts
Hazelnuts
Peanuts
Pine nuts
Walnuts

small amount of almonds ,
charole

Uneasy Combinations


The next important factor requiring attention in the planning of diet is the incompatibility of certain combinations of food that disturb the normal functioning of gastric fire and interfere with the equilibrium of the three doshas, thereby creating toxins (am) – the root cause of all ailments. A suggestive sample of the same is indicated below :

Milk fish, meat, curd, sour fruits, bread containing yeast, cherries, yogurt
Melons grains, starch, fried foods, dairy products
Starches eggs, tea, dairy, bananas, dates, most fruits
Honey when mixed with an equal amount of clarified butter, boiled or cooked honey
Radishes milk, bananas, raisins
Nightshades potato, yogurt, milk, melon, cucumber, tomato, eggplant
Yogurt milk, sour fruits, melons, hot drinks, meat, fish, mangos, starch, cheese
Eggs milk, meat, yogurt, melons, cheese, fish, bananas
Fruit with any other food
Corn dates, raisins, bananas
Lemon yogurt, milk, cucumbers, tomatoes
These guidelines are by no means an exhaustive list. It must be remembered that a proper Ayurvedic diet should consider nutritional value, constitution, seasons, age and any disease condition.


Role of Taste

It is as important to realise that every food's unique combination of attributes will influence its taste and the action it causes in the body. With every taste having a different action – as detailed below. Astanga Hrdayam clearly describes the characteristics of each of the six tastes and problems that might be experienced from its habitual over-consumption. Most foods being a combination of two or more of these tastes e.g. coffee is bitter and pungent.

Sour

Comprised of the elements earth & fire, it increases pitta and kapha and is good for heart and digestion. Stimulates agni, moves inactive Vata energy down the pelvic cavity, sets the teeth on edge and increases salivation. Excess use may cause looseness and flabbiness, loss of strength, giddiness, itching, irritation, a whitish yellow pallor, herpetiform lesions, swelling thirsts and fever, and diseases arising from excess pitta and kapha.

Sweet

Related to earth & water, it mitigates pitta and vata, producing greater strength in the tissues and of value to the aged, wounded, emaciated and children. Universally liked, it often adheres to the inside of the mouth, giving a feeling of pleasure, contentment and comfort. Good for the complexion, hair, senses and ojas, it also increases breast milk and helps unite broke parts like bones. By its virtue it prolongs life and helps life activities. In excess however it may cause diseases arising from fat and excess kapha e.g. obesity, dyspepsia, unconsciousness, diabetes, enlargement of neck glands or malignant tumors.

Salt

The water & fire in salty taste increases pitta and kapha. It clears obstruction of channels and pores and increases the digestive activity and salivation. Also responsible for lubrication and sweating, it penetrates the tissues. An excess of it may cause baldness and graying of the hair, wrinkles, thirst, skin diseases, blood disorders, herpetiform leisons and loss of body strength

Pungent

Fire & air in pungent increases vata and pitta and mitigates kapha. Increases hunger, is digestive, causes irritation, brings secretion from the eyes, nose & mouth, and gives a burning sensation to the mouth. Dilating the channels and breaking up the hard masses. But an excess use of it may cause thirst, depletion of reproductive tissue and strength, fainting, contracture, tremors, pain in the waist and back, and other disorders related to excess of pitta and kapha.

Bitter

Air & space being its elements, it mitigates pitta and kapha. Drying up moisture from fat, muscles, faeces and urine. It cleans the mouth and destroys the perception of taste. It is said to cure anorexia, worms, bacteria, parasites, thirst, skin diseases, loss of consciousness, fever, nausea, burning sensation. But in excess, it increases vata, causing diseases of vata origin and depletion of tissues.

Astringent

Air & earth increases vata and mitigates increased pitta and kapha. It cleans the blood and causes healing of ulcers. Like bitter, it too dries up moisture from fat. It absorbs water, causing constipation and hindering digestion of undigested food. Its excess use causes stasis of food without digestion, flatulance, pain in the cardiac region, emaciation, loss of virility, obstruction of channels and constipation.

The Taste Process
The first subjective experience of a substance on the tongue is taste (rasa). A short time later, one feels heating or cooling energy (virya). Finally the substances have an action on urine, faeces and sweat (vipak). For instance, for hot chilli peppers, one immediately experiences its pungent taste and heating energy; observing a burning sensation in the faces and urine the next day.

Virya – Heating or Cooling Energy

When any medicinal herb or food substance is put in the mouth, the first experience is its taste. Later, and in some cases immediately, you feel its heating or cooling energy, either in the mouth or stomach. This change is all due to its action or potent energy called Virya.

By experience, one can form general rules about what a taste "feels like" in the body. For example, the sweet taste has a cooling energy, due to its heaviness. This action provokes kapha and is pleasing to pitta and vata. But there are occasional exceptions to this rule. Honey and molasses are sweet but have heating energy. This unexpected effect is termed Prabhav. In this same way, sour taste is usually heating expect in the instance of lime, which is cooling.

Vipak – Post-Digestive Effect

The final post-digestive effect of the taste on the body, mind and consciousness is called Vipak. While sweet and salty taste have a sweet vipak, sour taste has a sour vipak, but that of pungent, bitter and astringent tastes are all pungent. Knowledge of the energy and post-digestive effect of food or medicinal herbs makes understanding of its action on bodily system easy. This knowledge being essential for both healing and cooking.

Prabhav – Specific Unexplained Action

When two substances of similar taste, energy and post-digestive effect show entirely different action, it is called prabhav. There is no logical explanation for this. Ghee (clarified butter) in doses of two teaspoon with a cup of milk is laxative but in smaller dose, like half a teaspoon, is constipating. Why? The answer is prabhav. All gem stones, crystals and mantras aid healing due to their prabhav.

Prabhav is therefore the specific, dynamic, hidden action of the awareness present in the substance.

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