REVIEW ARTICLE YASHAYU

URVED APR-
-JUN 2022; 1(2):22-27
7

YASHAY
Y YURVED – E-Journal of H
Holistic Health
Pe
eer reviewe
ed | Quarte
erly Journa
al | Open Acccess

Ah
hara Vidh
hi Vidhanaa W.S.R. To
T Sharir Kriya
Dr. Shra
addha Koli ¹,
¹ Dr. Uttam
m K. Bande²
1,
Post Graduate schoolar, Dept. of Kriya Shaarir, Yashwannt Ayurvediic College, Post
P Graduate
Training & Researchh Centre, Kod
doli, Maharaashtra.
2
Professoor and H.O.D
D of Dept. of
o Sharir Kriyya, Yashwan
nt Ayurvedicc college, Post Graduate
Training & Researchh Centre, Kod
doli, Maharaashtra
Date of Submission
S : 15 Mar 20222 Daate of Accep
ptance: 23 A
Apr. 2022

Ayurvrd da has alwayys endorsed wholesome health. Its ‘objectives’ are a to preserrve the healtth
of the healthy
h and cure
c the ailm
ment of the aailed. These objectives focus
f on enhhancement ofo
quality of life for all
a human beeings. Theree are innumerable factors that havee influence in i
attainingg these objeectives. One of them is ‘the diet’. NowN a day’s most of thhe people arre
aware about
a ‘what to eat’ but least of theem know abbout ‘how too eat’. For this situatioon
Ayurvedda comes with a uniquee and outstannding solutioon of ‘excluusive dietary rules’ whicch
are desccribed as ‘Ahhara Vidhi Vidhana’
V in ayurvedic
a texxts. These time-tested ‘d
directions’ oof
food inntake posittively influeence the ‘pphysiology’ of human beings and help to servve
the sole purpose of attaining
a thee ultimate obbjectives of Ayurveda.
A

Keyworrds: Dietaryy Rules, Ahaara Vidhi Viidhana, Direections, Physsiology.

Now a day’s
d people are more coonscious aboout their heaalth, diet, annd fitness. Many
M of them
m
seek guiddance regard ding these factors
f to reespective expperts and allso on internnet and otheer
social meedia. The dieet and dietarry habits playy an importaant role to m
maintain a goood health annd
fitness off both the boody and the mind. Apartt from the co ontemporaryy trends of diet
d Ayurvedda
has descrribed distincctive methodds of diet intaake named “Aahara
“ Vidhhi Vidhana”” intended noot
only for some
s diseasees but also for
f healthy people includding diet connscious persoons. [1]
This “Aaahara Vidhi Vidhana” has definite iinfluence on n dosha, dhattu and wholle physiologgy
of our bo ody. Many of o the diseases which occur
o merelyy due to deffective dietarry habits caan
easily be prevented byb just followwing these guidelines
g reggarding diet.

P a g e | 22 YASHA
AYURVED I VOL 1 I ISSUE 2 I APR
R-JUN 20222
Free Full T
Text Articles are Available
A at www
w.yashayurved
d.com
Ahara Vidhi Vidhana
Ahara vidhi means the manner of consumption of diet and vidhana means directions, code,
rules, etiquettes etc. So “Ahara Vidhi Vidhana” simply means the directions for proper intake
of the diet mentioned by Charakacharya. [2]

Now we will see this “Ahara Vidhi Vidhana” one by one and their influence on our
physiology.

Ushnamashniyat (Eating Warm Food)

Here the word ushna is used in the context of temperature of the food material and not
the ushna guna of food material. Hot food obviously tastes good as Kapha in oral cavity i.e.
bodhak kapha is secreted to acknowledge the proper taste of food. By consuming hot food
Pitta gets aroused and secreted thereby increases the Jatharagni i.e. digestive power. With the
above situation Jatharagni is activated and the digestion process is completed in stipulated
time span. With the consumption of hot food Vata Anulomana is attained i. e. vata dosha is
pacified. Kapha dosha is also pacified with hot food intake. All these benefits are achieved by
timely intake of hot and fresh food. So it is highly recommended that one must always eat hot
food as soon as possible.

Snigdhamashniyat (Diet Inclusive Of Fat)

Fat improves the taste of food, intensifies agni so that food gets easily digested,
pacifies vata, enhances body growth, provides strength to senses, increases body strength,
improves complexion and glow of the body. Here the sneha dravyas like ghrita, tail and other
dravyas which contain snigdha guna are also advised to be included in the diet. Snigdha guna
adds to the bodhaka kapha and helps to enhance the tase of food. Snigdha guna causes
stimulus to jatharagni. Due to kledana property of snigdha padartha kledaka kapha is
stimulated and madhura avasthapaak of food occurs. Due to snigdha guna the vata is
alleviated and vatanulomana occurs. As snigdha padartha promotes the first avasthapaak i.e.
madhura avastha paak all above benefits like increase in sharir and indriya bala, varna prasad,
etc are achieved. [3]

‘Matra’vadashniyat (Proper Quantity Of Food)

One must eat food in proper and required quantity only. This helps to maintain balance of
tridosha in body and eventually it is beneficial for the longevity of life. Meals taken in right
quantity gets easily digested without hampering agni within the body and reaches the rectum
and expelled out of the body without any difficulty. So the proper amount of food intake is
always appreciated.[4]

To determine the optimum quantity of food applicable for every person is quite difficult as
Ayurveda believes every person is unique and different from others in various aspects. The
hunger or the quantity of food needed also differs from person to person. Besides the prakriti
of human beings, the nature of food items is also variable. Considering these

P a g e | 23 YASHAYURVED I VOL 1 I ISSUE 2 I APR-JUN 2022

Free Full Text Articles are Available at www.yashayurved.com
variances, Ayurveda contributes a unique view regarding the ‘‘Matra’’ of food. To
determine appropriate quantity of food that is sufficient for a person’s good health,
Charakacharya had given some recommendations in Charaka Vimana 2 i.e. “Trividha
Kukshiya” adhyaya. As the name of the chapter itself indicates, the stomach should be
divided in three equal parts and the food items should be taken accordingly. In the concept of
‘‘Matra’’ the total as well as individual food quantity is considered. The former is
known as ‘sarvagraha’(total quantity) and the latter is known as ‘parigraha’(individual
quantity). Charaksamhita and others have given the due importance with a lot of explanation
regarding ‘‘Matra’’.

The parameters for appropriate “Matra” are described as below:

1. There should be no undue pressure over the stomach due to food intake.
2. There should be no interference in normal functioning of heart.
3. There should be no feeling of pressure in the parshwa i.e. sides of the chest
4. There should be no excessive heaviness in the abdomen
5. Proper nourishment of senses
6. Relief from hunger and thirst
7. Comfortable functioning during standing, sleeping, walking, talking etc.
8. Food taken in the morning should digest by the evening and vice versa
9. Promotion of strength and complexion

Jeerneshniyaat (Allow Eating Only When Previous Meal Is Digested)

One should take next meal only after the previous meal is fully digested. Otherwise tridosha
prakopa occurs. This is because the undigested previous aahar rasa gets mixed with the
latter next meal aahar rasa and immediately causes vitiation of tridosha. So the key point is
how to recognise the proper stage of complete digestion. Charakacharya has mentioned
some signs and symptoms to evaluate proper time to consider next meal.
1. When all doshas are at their respective places
2. When jatharagni is kindled
3. When Hunger is felt
4. When all strotas are clear and have no obstruction
5. When there is clear and healthy belching
6. When vata gati is normal ( vatanuloman)
7. When all natural urges like vata, mutra, pureesha vega are well
attended.

The next meal taken after evaluating above conditions will serve the sole purpose of
promoting health and eventually promotes one’s life. Otherwise adhyashan will occur leading
to ama and further diseases formation .That’s why it’s very important to have meals only after
digestion of previous meals.

P a g e | 24 YASHAYURVED I VOL 1 I ISSUE 2 I APR-JUN 2022

Free Full Text Articles are Available at www.yashayurved.com
Virya-aviruddham Ashniyat
Combination of food items which are opposite in nature in terms of their virya is known as
‘virya viruddha ahara’. For example eating fish and milk together is virya viruddha ahar as
fish is ushna virya padartha and milk has sheet virya. These types of combinations of food
articles when consumed may cause disease formation such as impotency, blindness,
raktavikara, grahani, amavisha, hypersensitivity, kushtha (skin disorders), shotha, fever etc
and may cause death also.[5] So it’s very important that one must eat virya aviruddha ahar to
prevent such diseases.

Ishta deshe ishta sarvopakaranam ashniyat (proper place and instruments)

Meal should be taken in proper place and with proper utensils so that hygiene is maintained
and no stress arises during meals. To eat in a congenial place provided with all the necessary
appurtenances is needed for sound psychological condition during meals or else the
unpleasant place and atmosphere can lead to the disturbed mind (manovighat). Here ishta
term suggests favoured, beloved, liked, etc. Not only favoured but also beneficial is expected
meaning of ishta. Though this is a relative term changing with every individual, generally a
pleasant atmosphere is expected while eating. The place should be clean, hyegenic,and should
not produce disturbing emotions like kama, krodha, chinta, bhaya, vishad, ghrina etc.
Likewise availability of all the needful utensils for having pleasant meal is also important. It
will ofcourse add up some freshness of mind whileeating. So to avoid any disturbance to the
mind itself it’s recommended to have meal at pleasant place and with all needful materials.

Naatidrutamashniyat (not to eat too fast)

Never eat food too hastily as it has some drawbacks like
1. Food may get into other pathways like respiratory tracks
2. Motion of food if paralyzed
3. Food cannot be placed properly at its expected place
4. One cannot recognize the correct taste of food as good or bad
5. Food may get ingested without removing any nonedible particles if any
So it’s recommended to have meals at proper speed or else it may violate its normal route
and rhythm. The Annaja Hikka is the best example of violation of route and rhythm of food.
Due to haste during meals the vata gets stimulated which misleads the food producing the
symptoms like hiccups.

Naativilambitamshniyat (not to eat too slowly)

Food should not be taken too leisurely, if taken so it can cause
1. Gratification cannot be achieved
2. Excessive food intake
3. Getting Food cold
4. Irregular digestion of food
The person, who eats too leisurely, obviously tends to eat more and still satiety is not
achieved. The food gets cold due to relaxed eating. All these things hamper the jatharagni
and the digestion is altered. So again its recommended to eat with proper and normal speed.

P a g e | 25 YASHAYURVED I VOL 1 I ISSUE 2 I APR-JUN 2022

Free Full Text Articles are Available at www.yashayurved.com
 Ajalpan ahasan tanmana bhunjit(eat without taking, laughing and with stable mind)
It’s very important to eat food without talking and laughing. We should concentrate our
mind on food while eating. This simply means we should provide proper attention on food
while eating. If not followed this it causes the same drawbacks as discussed in
atishigrabhojan. Chrakacharya says that even pathyahar taken in proper amount does not
get digested properly due to chinta (worry), shok (sorrow), bhaya (fear), krodh (anger),
dukkha (sadness), improper bedding and sleep.[6] indriya also intake food through senses.
So food must be of proper rupa, rasa, gandha and sparsha. We are able to sense these senses
only when we concentrate on food while eating i.e. when we consume food in samanaska
avastha. Eating while watching television, having conversations, walking to work
is common now a day’s. Due to this appropriate attention is not provided on the
food. So these activities are to be best avoided to ensure the proper digestion and full
benefit of food to the body and mind.

Atmanam abhisamikshya bhunjit samyak (eating after analyzing one’s compatibility)

Every person should eat according to saatmya, prakriti, agni and bala. The appropriate diet
should be selected only after considering individual compatibility, capacity, strength,
needs, advantages and disadvantages by every person. By thinking over these points we
can confirm the diet which is useful and suitable for our body and mind. Desh, bala, kala,
agni, koshtha, sharir prakriti, saatmya, asaatmya, manas prakriti are some factors which
influence the need for specific diet for each person. So after thinking over all these factors
we should decide our diet and follow it avoid undesired health problems.

CONCLUSION

By viewing above points it can be concluded that ahara should be consumed according to
ahara vidhi vidhana (the dietary guidelines) which are truly scientific as described by
our ancient acharyas. These rules influence individual’s physiology in a positive way.
A good dietary habit can be adopted by following above guidelines. These guidelines will
definitely help to maintain health of mind and body of every single individual which is the
prime objective Ayurveda i.e. ‘swasthasya swasthya rakshanam’. It will also surely serve
the very next objective of Ayurveda i.e. ‘aaturasya vikar prashamanam ch’. Well- mannered
healthier eating habits according to above directions will help to lower risks for today’s
most common health problems like type-2 diabetes, hypertension, heart disease, stroke,
cancer, infertility and many more.

REFERENCES

1. Charaka Vimana 1/23, Charaka Samhita with “Ayurvedeepika” commentary by

Chakrapanidatta. Edi. By Vd. Acharya, Chaukhambha Sanskrit Sansthana, Varanasi,
2001.

P a g e | 26 YASHAYURVED I VOL 1 I ISSUE 2 I APR-JUN 2022

Free Full Text Articles are Available at www.yashayurved.com
2. Charaka Vimana 1/24, Charaka Samhita with “Ayurvedeepika” commentary by
Chakrapanidatta. Edi. By Vd. Acharya, Chaukhambha
Sanskrit Sansthana, Varanasi, 2001.
3. Charaka Sutra 25/40, Charaka Samhita with “Ayurvedeepika” commentary by
Chakrapanidatta. Edi. By Vd. Acharya, Chaukhambha Sanskrit Sansthana, Varanasi,
2001.
4. Charaka Sutra 5/3, Charaka Samhita with “Ayurvedeepika” commentary
by Chakrapanidatta. Edi. By Vd. Acharya, Chaukhambha Sanskrit
Sansthana, Varanasi, 2001.
5. Charaka Sutra 26/102-103, Charaka Samhita with “Ayurvedeepika”
commentary by Chakrapanidatta. Edi. By Vd. Acharya, Chaukhambha
Sanskrit Sansthana, Varanasi, 2001.
6. Charaka Vimana 2/9, Charaka Samhita with “Ayurvedeepika”
commentary by Chakrapanidatta. Edi. By Vd. Acharya, Chaukhambha
Sanskrit Sansthana, Varanasi, 2001.

P a g e | 27 YASHAYURVED I VOL 1 I ISSUE 2 I APR-JUN 2022

Free Full Text Articles are Available at www.yashayurved.com