Introduction to basics

of Ayurveda Diet and

Nutrition
Dr. Mukta
BAMS, MD(Ayu), DNHE, AHM
 To eat is a necessity but,
To eat intelligently is an art

–La Rochefoucauld
 Need
पथ्ये सति गदार्तस्य किम औषधं निषेवणं ?

पथ्ये असति गदार्तस्य किम औषधं निषेवणं (Vaidyajeevanam)

आहारसम्भवं वस्तु रोगाश्चाहारसम्भवाः|

हिताहितविशेषाच्च विशेषः सुखदुःखयोः|| (Charak Sutra)

विनापि भेषजं व्याधिः पथ्यादेव निवर्तते ।

न तु पथ्य विहीनस्य भेषजानाम शतैरपि ॥(Kaidev Nighantu)

 Introduction
Nutrition is defined as the sum of the processes which starts from intake
of food which is defined as ―the substance taken through tongue and
takes its course down the stomach through the throat .

This action is carried out by Prana Vayu hence it is called as

―Adanakarma”

Then the food is broken down into small pieces with help of the saliva
(Rasan indyeriye) and liquid part of the food and

Ends with the utilisation through JatharAgni, DhatwAgni and

BhootAgni.

Ahara is also defined as the article taken for nourishment of body in the
form of solid or liquid
Nutrients in Ayurveda
The basic unit of Nutrition is Nutrients

Rasa is the basic unit of Food - As food works according to Rasa and the
Medicine works according to Virya

Rasas are the nutrients according to Ayurveda, evidence

Mahabhoot Concept

Dosha effect

Guna Effect

General Concept of Intake

 Mahabhoot, Dosha
and Rasa
Taste Predominant Mahabhoot Dosha

Sweet Earth and Water Kapha

Salty Water and Fire Kapha, Pitta

Sour Earth and Fire Kapha, Pitta

Bitter Air and Ether Vata

Pungent Agni and Air Vata, Pitta

Astringent Air and Earth Vata

 Guna effect
Madhur - Guru, Snigdha, Sheeta, Sthira, Sthool

Amla - Guru, Ushna, Snigdha

Lavan- Guru, Ushna, Snigdha

Katu - Guru, Ruksha, Ushna

Tikta - Ruksha, Sheeta, Laghu

Kashaya - Raksha, Sheeta, Laghu

 Effect Most Medium Least

Dryness Kashaya Katu Tikta

Hotness Lavan Amla Katu

Unctuousness Madhur Lavan Amla

Cooling Madhur Kashaya Tikta

Heaviness Madhur Kashaya Lavan

Lightness Tikta Katu Amla

Order of Usage in Diseases

Vata- Lavan, Amla, Madhura-

Pitta- Tikta, Madhura, Kashaya

Kapha- Katu, Tinta, Kashaya

 Madhura
• The Rasa which provides Snighdhta, Prasannta, Mruduta and which makes the mouth sweet and sticky is called as Madhura Rasa.
Madhura Rasa is predominant in Prithavi and Jala Mahabhoot

• SOURCES

• The food articles consisting of Madhura Rasa are condusive to all the beings

• Plant sources - Rice(Shali), Wheat(Godhuma), Barley(Yava), Green gram(Mudga), Black Gram (Maasha),Red lentil (Masoor),
Cabbage(Patragobhi), Brinjal (Baingan), Potato(Aaluk), Mango (Amra), Raisin (Mridwika), Musk Mellon (Kharbooz), Watermelon
(Kalindak), Pineapple (Ananas), Papaya (Erandkarkati)

• Animal Sources - Milk (Cow, Buffalo, and Goat), Ghee, meat of burrows dwelling, marshy and aquatic animals, Mutton

• FUNCTIONS

• Conducive to every being, Increases all the Dhatus ,Purifies the sensory organs, Enhances immunity and improves the
complexion, Decreases pitta, Nullifies the effect of poison, Relieves burning, It is considered good for skin, hair and throat,
Nourishing and beneficial in emaciation and injury.

• DAILY REQUIREMENT

• There are various ways of ascertaining the daily requirement -By looking at the overuse symptoms at individual level
, According to ones digestive capacity eg: individuals with good digestive capacity can take generous amount
, According to the Prakriti eg: Vattik and Paittik Prakriti people can take good amount of Madhura Rasa , According to the season
for eg: Madhura Rasa can be taken in generous amount in winters

• According to Kautilya Arthashatra the amount of few food articles is fixed and is named as Arya Bhakta from those items we can
derive the amount of particular Rasa
a. Rice which represents Madhura Rasa –1Prastha(640gms)
 Lavan
The Rasa which dissolves in the mouth, causes salivation, causes softness of the mouth and mild
burning in the mouth is called as Lavan Rasa. The Lavan Rasa is Jala and Agni Mahabhoot dominant.
They are neither very heavy, unctuous nor hot.

SOURCES - All types of salts, Mustard (Sarshapa)

FUNCTIONS - Help in carmination, Production of stickiness, Digestion, Breaks any clogging if

present and expels the toxins, They are sharp, mobile and Vikasi, laxative and deobstruent, Alleviates
vata, Cures stiffness, obstruction and accumulation, Nullifies the effect of all the other tastes cause
salivation, Liquify kapha, Clarify the channels of circulation, Bring about tenderness of all the bodily
organs, and Cause deliciousness of food. They are essential ingredients of food.

DAILY REQUIREMENT - 10gms

 Amla
The Rasa which causes tooth sensitivity, excessive salivation, sweating, enhances the perceptibility of the
tongue and causes mild burning in throat and mouth is known as Amla Rasa It is predominant in Prithavi
and Agni Mahabhoot

SOURCES

Falsa fruit(Parushak), Artocarpus Lakoocha(lakucha), Emblicus (Amla ), Citrus fruits(Santra,

Mausambi, Narangi), Lemon(Nimbuk)

FUNCTIONS- Enhances the Agni, Increases the desire for food and makes food tasty, Nourishes the
body, Strengthens the sense organs, Uplifts the mood, Increases the immunity, Gives satiety, Nourishes the
heart, Causes excessive salivation from mouth and Helps food in moistening, swallowing and digestion of
food

DAILY REQUIREMENT

The Daily requirement of Amla Rasa depends on

a. Digestive power- if the digestive power is low the Amla Rasa should be increased in the diet as it is
Deepana and Ruchikara
b. According to Kautliya Arthashatra Curd can be seen as the representative of Amla the daily dose is
given as- 320 gms
 Katu
The Rasa which when comes in contact with the tongue causes tingling sensation, pricking sensation
and produces excessive discharges from nose and eyes along with burning of mouth is called as Katu
Rasa. This Rasa is predominant in Agni and Vayu hence they are light, hot and unctuous.

SOURCES

Chillies(Mirch), Spices(jeerak, Lavang,etc), Black pepper(Maricha), Long Pepper(Pippali), Dried

Ginger(Shunthi), Mint(Putiha), Mustard(Sarshap), Drum sticks(Shigru), Fenugreek (Methika),
Radish(Moolika)etc.

FUNCTIONS - Keeps the mouth clean, Promotes digestion, Help in the absorption of food, Cause
secretion through nose, lacrimation, Help proper action of sense organs, Cure diseases like intestinal
torpor, obesity, urticaria, chronic conjunctivitis , Help in the elimination of the waste products which are
sticky in nature and Enhances the effect of the oleation and fomentation therapies, Increases the
deliciousness of the food, Cure itching, allay excessive growth of ulcers, Kill germs, Corrode the muscle
tissues, Break blood clots and other obstructions, Clarify the passages and alleviate kapha.

DAILY REQUIREMENT

These are mostly the spices and the condiments hence their amount is mostly kept minimum and
according to the taste But in Pitta Prakriti individuals or Patients with Pitta predominant diseases these
are restricted and individuals with digestive issues can take in generous amount
 Tikta
The Rasa which is not so tasty, causes stiffness and dryness of tongue and clears the
mouth also enhances the perception for taste is Tikta Rasa. This Rasa is Vayu and
Akash Mahabhoot predominant hence these are unctuous, cold and light

SOURCES

Bitter gourd (Karvellak), ridged gourd (Patola), pointed gourd, etc.

FUNCTIONS-

By themselves not delicious but when added with other things they promote
deliciousness, Are antitoxic and germicidal, Cure fainting, burning sensation, itching,
obstinate skin diseases including leprosy, thirst, and fever, Promote firmness of the
skin and muscles, They promote carmination and digestion, purify milk,Cause drying
and help in the depletion of moisture fat, muscle fat, bone marrow, lymph, pus,
sweat, urine, stool, pitta and kapha.

DAILY REQUIREMENT

Mostly the vegetables fall under Tikta predominant food articles and there is amount
specified for vegetables hence it can be derived that 30 pala (1440 gms) is the daily
requirement if taken in the form of vegetables
 Kashaya
The Rasa that makes tongue clean and stiff, blocks the throat is called as
Kashaya Rasa. Kashaya Rasa is Vayu and Prithavi Mahabhoot predominant.
They absorb the body fluid and are dry, cold and heavy

FUNCTIONS-

Are sedative and constipative, Produce pressure on the affected part and cause
granulation, absorption and stiffness, they alleviate Kapha and Raktapitta (a
disease characterized by bleeding from various parts of the body).

DAILY REQUIREMENT

If taken in excess they immediately aggravates the vata , but pulses are the
most commonest source of this Rasa hence daily allowance can be upto 1⁄4
Prastha (160 gms)
 The connection

Guna and Mahabhoot is the Connection

 How to decide
Prakriti assessment

Lifestyle assessment - a quick history of

patients day

Nutritional assessment - Dosha and Dhatu

Kshama or Vruddhi Lakshana

Dietary history