Types Of Food In Ayurveda

 

 

Always conducive food

Taking ginger & salt before food is always good, it enhances Agni, taste, clears tongue & throat.

Wholesome diet (pathya Ahara)

Rakta Sali, Mudga, Rain water, saindhava, jivanti, meat of ena, lava, godha, rohita, cow’s ghee, cow’s milk, tila taila, fat of pig, fat of culuki fish, fat of white swan, fat of hen, fat of goat, ginger, grapes and sugar are considered as most conducive among food articles.

 

Unwholesome Diet

Yavaka, masa, river water in rainy season, usara, mustard, beef, meat of young dove, meat of frog, fish cilcima, ghee of sheep, sheep’s milk, kusumbha tails, fat of buffalo, fat kumbhira, fat of cataka, fat of elephant, nikuca, alba and phanita are considered among most non conducive among food articles.

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Order of intake of different tastes

 

One should consume food with full concentration and in following order

  1. sweet    –  pacifies aggravated vata due to excess of hunger
  2. sour & salt  –  Increase Agni, so that digestion of food is easy.
  3. bitter & astringent – In the end reduces pitta produced in excess.

The hard food should be taken along with ghee, in the end water liquids should be consumed. This will produce health.

 

 

Classification of food

 

Based on mode of intake
CusyaSuckable food like sugarcane, pomegranate
PeyaDrinkable, juices, panaka
LehyaLickable, Rasala, kvathita semisolid.
BhojyaEatable Liquid foods like Bhakta, supa
BhaksaBitten eaten ladduka, modaka
Based on consistancy of food
AsitaSoft food
Khaditahard food bitten & Eaten
Pitadrinkable
Lidha Lickable
Depending on Origin
sthavaraVegetarian
jangamaNon- Vegetarian
Dependng on taste of food
Madhurasweet
Amlasour
Lavanasalt
Katupungent
Tiktabitter
Kashayaastringent
According to Yoga
Satvika
Tamasika
Rajasika

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