Ayurveda with its focus on the nexus between micro and macrocosm
upholds the significance of man as a product of natural elements contributing
to the formation of this universe. Man who forms a part of the cosmic
environment needs to strike the right balance in his constituting elements in
order to be deemed healthy.
As far as health and hygiene are concerned,
lot of insistence is given on food and digestion, with the therapeutic devise
of Ayurveda holding faulty or imbalanced eating habits as one of the main
causes of physiological disorder. With Ayurveda gaining preponderance in recent
times and keeping in mind its all encompassing benefits, there have been
substantial shift in focus on Ayurvrdic diet. People down with maladies or
otherwise are embracing the lifestyle and dietary features of one of the most
ancient forms of healing therapies. The trend has been enhanced by the stress
torn life style of modern men who perhaps have found in Ayurveda the triple
benefits of physical, mental and spiritual happiness.
The dietary features of an Ayurvedic
diet are governed
by the following factors
§ The
constitution of the concerned person is thoroughly examined before fixing up
his dietary regimen.
§ Apart
from his age and gender, the question of his possible imbalance is taken into
consideration before arriving at his dietary schedule.
§ There
are specific dietary plan meant for each of the three types-'vata', 'pitta' and
'kapha'.
§ Usually
people belonging to the kapha type (with vulnerability towards excess phlegm)
are advised on consuming food items of the lighter make
- People with 'vata' are advised to include carrots,
onions, grapes, strawberries, banana, lemon, potato, rice, nuts and
almonds.
- People prone to 'pitta' are advised to go for cottage
cheese, apples, barley, wheat rice, cheese, watermelons and mangoes.
- People with 'kapha' are advised to have berries,
apples, cherries, spinach, split beans and potatoes.
Besides recommending the consumption of fresh
and natural food items without involving any form of preservatives, Ayurveda
also focuses on the timely spacing of meals. While one should avoid over eating
and various kinds of crash dieting with a focus on weight reduction; there
should also be a regular timeliness in the consumption of meals. Another
essential feature of Ayurvedic diet also focuses on avoiding between meals
snacking and drinking of water during meals. Water should be drunk at least
after half an hour or so after the completion of meal.
With its main fulcrum on naturopathic means,
Ayurveda insists on a diet consisting of sprouts, green and yellow vegetables
apart from that of honey, almonds and cereals. It believes in the maxim that
herbs and spices with their medicinal qualities add to the strength of the
digestive system. Another of its dietary features stresses on the inclusion of
six possible tastes in order that the balance of the human physiology is
effectively maintained. Diet should be so planned that it exhibits an amalgam
of sweetness, bitterness, sourness, in addition to those tasting salty, pungent
and astringent. Besides throwing light on the proper chewing of food, it
decries the consumption of junk or food of artificial make. Equal insistence is
given on balanced diet besides exercise and physiological system displaying
equilibrium for the regimen meant for weight loss.
As far as Ayurveda or the healing process
entailed by it is concerned; more preference is given to vegetarian diet over
its non veg counterpart. Bearing in mind the nutritional content of vegetarian
diet and with the purpose of striking the right ecological balance
vegetarianism is preferred over non vegetarianism. It is believed that
consumption of flesh contributes to the accumulation of waste and other toxic
elements which in turn affects the health of human physiology.
Last but not the least, a very important
aspect of Ayurveda diet rests on the principle of 'satmya'- by
virtue of which individual accustomed to the food habit of a particular kind is
gradually diverted from the existing set to the prescribed form of food habit,
under a controlled environment conducive to the change and similar ones in
lifestyle management.
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