CONCEPT OF BALANCE DIET AND RULES FOR FOOD INTAKE IN AYURVEDA

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 salt, 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 lead to serious digestive system disorders and even carcinoma.