International Journal of Applied Ayurved Research ISSN: 2347- 6362 CONCEPT OF BALANCE DIET AND RULES FOR FOOD INTAKE IN 1*Saini Kunj Biharee 2Saini Sohan Lal 1*P.G.Scholar,Dept. of Sharir Rachana, NIA, Jaipur. 2Associate professor, Dept. of Rasa Shastra and Bhaishjya Kalpna, S.S.S.B. Ayurved Collage K-Renwal, jaipur . ABSTRACT Ayurveda, the knowledge of life sciences bestowed with health and longevity in the form of preventive and curative measures. For maintenance of health and life, three sub-pillars i.e. diet, sleep and celibacy has been described in Ayurveda. Among the three, diet is being given the first place because there will be no existence of life and health without it. Ayurveda puts a great stress on the diet and diet habits which are called as “Pathya”. It has been mentioned in Ayurveda that if a person suffering from any disease, follows strictly the regulation of diet (Pathya), he may not require medicine, but if he does not follow the regulation of diet, medicine may be fruitless. The dietary rules and regulations prescribed by Ayurveda has universal acceptance. Ayurveda and modern science have discussed about the hazards of unwholesome diet and the foods to be avoided, but certain methods like using additives and preservation methods are the recent developments in the field of food and nutrition. Ayurveda advices to consume food in the fresh and warm, if it is cooked one. This prevents contamination and improves digestion. The methods of food preservation are the traditional one which was in practice for thousands of years ago and they are more natural ones and the additives used were also being natural products like , sugar, ghee, jaggery, honey etc. which are devoid of any harmful effects. Unlike these natural preservatives, vinegar, chemicals which are non-food substance used as added preservatives, the sauces, spice- powders used in fast-food along with chemical flavouring agents disturb the digestion and to serious digestive system disorders and even carcinoma. Key words Diet, Pathya, Maatra, Digestiion, Balance Diet, Tray-Upastambha. INTRODUCTION: Diet is one from includes the classification of foods the point of veiw of intake. It is the vital according to the geographical area and also breath of living beings that is why the with respect to the bodily Tridoshas and people rush to the food. Complexion, mental qualities, different processing cheerfulness, good voice, life, imagination, methods of food, importance and role of happiness, contentment, corpulence, food on the body and mind, wholesome strength, and intellect-all these are and unwholesome diets and the pattern of dependent on food1. The worldly activities metabolism. Ayurveda categorizes food in done for livelihood, the vedic ones for to three categories: Satvik, Rajsik and attainment of heaven and those for Tamasik, these types of foods have emancipation also depend on food. Ahar is different effects on the body and the 2 one of the tripods of life as per ayurvedic mind . Satvik food is one that can be texts. Indian has digested easily and brings balance to one’s incorporated various explanations mind. It helps in building immunity and regarding this vital pillar of life. This improving the healing response in those Saini Kunj Biharee et al : Concept of Balance Diet and Rules for food Intake in Ayurveda] who are unwell as fresh food and peoples living in developing countries like vegetables, salads, fresh juices, cereals us. But Acharya Charaka has described a (red rice), herbal tea, fresh cow’s milk, dry single quotation for the definition of fruits, nuts, honey, jaggery and freshly balanced diet before thousands of years as 4 cooked food promote Sattva (a quality of follows - mind which includes clarity, harmony and Regular intake of all Rasas are strength balance). promoting and regular use of one Rasa is Rajasik food is one that is oily, aromatic, debilitating ones. He further elaborated it spicy and attractive to taste. This includes as5- non-vegetarian food like meat, fish eggs, One should take usually- chiken, all whole pulses and daals, which 1.Shashtika shali- Source carbhohydrate- are not sprouted, canned food, basmati Madhur Rasa rice, sour cream, ice cream, yeast, sugar, 2.Mudga- Source of protein pickle, vinegar, garlic, onion and salted 3.Saindhav- Source of minerals- Lavan foods promote rajas( a quality of mind Rasa which includes , aggression and 4.Amalak- Source of vit.C-Amla and action). Kashaya Rasa Tamsaik food includes all kinds that are 5.Yava (Barley)- Acts as roughes and not fresh and are unnatural, overcooked, controls excess fat stale and processed. Such-as Alcohol, 6.Antariksh- Pure water Beef, Chicken, Fish, Pork, Eggs, Frozen 7.Payah (Milk)- Contains protein, fat, food, Micro-waved food, Mushroom, vitamin and minerals Drugs, Tea, Coffee, Fried food, Fried nuts, 8.Sarpi (Ghee)- Source of fat etc. promote Tamas (quality of mind 9.Jangalam- meat of animals living in which evoks darkness, inertia, resistance forests and grounding). 10.Madhu (Honey)- Source of sugar and According to Archarya Charaka food is of various nutrients. two types according to source- immobile Archaya Charaka also indicated other food (plant kingdom) and mobile (animal substances which can be used as balance kingdom), also of two types according to diet6 one should take as a daily routine the effect- wholesome and unwholesome. It is articles which maintain the health and of four types according to the way of prevent the unborn disorders. intake- drinks, eatables, chewable and Adequate quantity of diet in Ayurveda lickables. It is of six types according to One should take food in (proper) quantity; taste. It is twenty types according to this quantity of food depends on the power gurwadi gunas. It has innumerable of digestion7. According to Acharya variations due to abundance of substances, Vagabhatt quantity of food depends on their combinations and preparation3. type of food material as well as power of Concept of Balance diet in Ayurveda- digestion 8 such as one portion of the space Modern science has described the balance for solid food items, one for liquids and diet in terms of carbohydrate, protein, one for Vata, Pitta and Kapha. While vitamins, minerals etc. but there is no taking food in such quantity, one is not parameter to evaluate the proportion of inflicted with any harmful effect caused by these components in ordinary life of food taken in appropriate quantity9.

722 www.ijaar.in IJAAR VOLUME III ISSUE III JUL-AUG 2017

Saini Kunj Biharee et al : Concept of Balance Diet and Rules for food Intake in Ayurveda]

Heavy substances, if taken in a little digested due to anxiety, grief, fear, anger, quantity, become light. Likewise light uncomfortable bed and vigil. substances become heavy if taken too One should eat when the previous meal is much. Thus quantity is one of the factors digested because if one eats during governing heaviness and lightness of indigestion, the eaten food mixing the substances. Hence a little of heavy product of the earlier meal with that of the substances should be taken while in case later one vitiates all the quickly, of light ones one may take them unto the on the contrary, when one eats after the point of saturation. A substance depends previous meal is digested well, the Doshas on quantity and this, in turn depends on are situated in their own location, is Agni. Consideration of heaviness and stimulated, appetite is arisen, entrances of lightness is particularly important in case the channels are open, eructation is pure, of weak, inactive, unhealthy, and delicate heart is normal, flatus passes down and and those accustomed to comfortable urges of flatus, urine and feces are living. But this is not so important for the attended to, the eaten food promotes only persons who have strong digestive power, the life-span without afflicting any Dhatu. taking hard food, are overactive and with One should take food consisting of the large belly10. items non-antagonistic in potency, while Prescribed method of taking food doing so one is not afflicted with the according to Ayurveda There are eight disorders caused by food antagonistic in specific factors of method of dieting potency. described in Ayurveda such as –Prakriti One should eat in favorable place and (nature), Karana (processing), Samyoga favorable accessories, while eating in (combination), Raashi (quantity), Desha favorable place one does not fall victim to (place), Kala (time), Upayogasmastha psychic disturbance due to such factors (rules for use) and Upayokta (User). found in otherwise places. Similarly while One should eat warm food because it tastes having favorable accessories. well, the eaten food stimulates the One should not eat too fast because by digestive fire, gets digested quickly, eating fast the food may enter into a carminates flauts, reduces mucus. wrong passage, there is depression and the One should eat unctuous food, it tastes food is not established in its place, over well, stimulates the unstimulated digestive and above, detection of the defects of food fire, gets digested quickly, carminates and achievement of the merits of the same flatus, develops the body, provides are not certain. firmness to sense organs, increases One should not eat too slowly because by strength, produces clarity of complexion. eating too slow one does not get One should eat in proper quantity, food satisfaction, eats much; food becomes cold taken in proper quantity without disturbing and is digested irregularly. Vata, Pitta, Kapha only promotes lifespan, One should not talk or laugh and with easily passes down to anus, does not concentration, by taking food while talking disturbs the digestive fire, gets digested or laughing or with mind elsewhere, he is with comfort. Even the wholesome food inflicted with the same defects as by eating also taken in proper quantity, does not get too fast.

723 www.ijaar.in IJAAR VOLUME III ISSUE III JUL-AUG 2017

Saini Kunj Biharee et al : Concept of Balance Diet and Rules for food Intake in Ayurveda]

One should eat after due consideration to 1. of Agnivesha, Pt himself, this is suitable or unsuitable for KashinathaShastri, Edited by Dr. me if known in this way then only it Gangasahaya Pandey, Part 1, Varanasi: becomes suited to himself. Chaukhamba Sanskrit Sanathan, Reprint: This is the prescribed and scientific 2011 ; Sutra Sthan p.567 method of dieting for the sick (in certain 2. Bhagavad-gita complete edition with cases) as per Ayurveda. original Sanskrit text , Roman translation CONCLUSION: and elaborate purports by Food and drinks with desirable smell, taste A.C.Bhaktivedanta swami prabhupada. and touch and having been taken according The India Heritage Foundation Banglore, to prescribed method is said as vital Frist Indian Printing 2006. P. 758-761 strength by the expert on the basis of 3. Charaka Samitha of Agnivesha, observing their results directly, because the Pt.Kashinath Shastri, Edited by Dr. condition of internal fire depends on their Gangasahaya Pandey, Part 1, Varanasi: fuel. They produce energy in mind, Chaukhamba Sanskrit Sanathan, Reprint: constitution of Dhatus, strength, 2011 ; Sutra Sthan p.465 complexion and clarity of sense organs, if 4. Charaka Samitha of Agnivesha, properly taken, otherwise they become Pt.Kashinath Shastri, Edited by Dr. 13 harmful . Gangasahaya Pandey, Part 1, Varanasi: Food is consumed for nutrition purpose on Chaukhamba Sanskrit Sanathan, Reprint: daily basis and it can also be used as a 2011 ; Sutra Sthan p.469 drug when ever required according to the 5. Charaka Samhita of Agnivesha, Pt disease condition. In other hand, the food KashinathaShastri, Edited by Dr. also cause many disorders too if it is Gangasahaya Pandey, Part 1, Varanasi: infected, contaminated, treated with Chaukhamba Sanskrit Sanathan Reprint : chemicals or by nature itself (e.g. 2011 ; Sutra Sthan p.106 Poisonous mushroom, Toxins etc). Hence 6. Charaka Samhita of Agnivesha, Pt it becomes essential for the physicians to KashinathaShastri, Edited by Dr. check the food habits of the patients before Gangasahaya Pandey, Part 1, Varanasi: starting the treatment. If any deficit found Chaukhamba Sanskrit Sanathan Reprint : in the food habits and hygiene it should be 2011 ; Sutra Sthan p.107 suitably corrected along with creating the 7. Charaka Samhita of Agnivesha, Pt awareness. Nutrition is of the highest KashinathaShastri, Edited by Dr. priority in today’s life and it’s the hub of Gangasahaya Pandey, Part 1, Varanasi: everyone who is desirous of good food Chaukhamba Sanskrit Sanathan Reprint : health. The importance of nutrition is 2011 ; Sutra Sthan p.102 emphasized by its role in maintaining 8. KavirajAtrideva Gupta, Vagbhata’s health. Ashtanga Samgraha, Vol. 1, Chaukhamba Hence it is wise to select the natural, Krishanadas Academy, Varanashi ; Sutra hygienic and nutritive food which Sthan,2006 P. 215 stabilizes the healthy state of body and 9. Charaka Samhita of Agnivesha, Pt mind. KashinathaShastri, Edited by Dr. REFERENCES: Gangasahaya Pandey, Part 1, Varanasi:

724 www.ijaar.in IJAAR VOLUME III ISSUE III JUL-AUG 2017

Saini Kunj Biharee et al : Concept of Balance Diet and Rules for food Intake in Ayurveda]

Chaukhamba Sanskrit Sanathan, Reprint : 13. Charaka Samhita of Agnivesha, Pt 2011 ; Viman Sthan p. 686 KashinathaShastri, Edited by Dr. 10. Charaka Samhita of Agnivesha, Pt Gangasahaya Pandey, Part 1, Varanasi: KashinathaShastri, Edited by Dr. Chaukhamba Sanskrit Sanathan Reprint : Gangasahaya Pandey, Part 1, Varanasi: Sutra Sthan p.525 Chaukhamba Sanskrit Sanathan Reprint Corresponding Author:Dr.Saini Kunj :2011 ; Sutra Sthan p.566 Biharee,P.G.Scholar,Dept. of Sharir 11. Charaka Samhita of Agnivesha, Pt Rachana, NIA, Jaipur. KashinathaShastri, Edited by Dr. Email: [email protected] Gangasahaya Pandey, Part 1, Varanasi: Source of support: Nil Chaukhamba Sanskrit Sanathan Reprint : Conflict of interest: None 2011 ; Viman Sthan p.680 Declared 12. Charaka Samhita of Agnivesha, Pt Cite this Article as : Saini Kunj Biharee et KashinathaShastri, Edited by Dr. al : Concept of Balance Diet and Rules for Gangasahaya Pandey, Part 1, Varanasi: food Intake in Ayurveda: IJAAR VOLUME Chaukhamba Sanskrit Sanathan Reprint : III ISSUE III JUL-AUG 2017: Page 2011 ; Viman Sthan p.683 No:721-725

725 www.ijaar.in IJAAR VOLUME III ISSUE III JUL-AUG 2017