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Bull./nd./nst. Hist. Med. VO/.XXXV - 2005. pp
147
to 156
Ayurvedic
APPROACH TO
PATHYA
(IDEAL DIET PLANNING) - AN APPRAISAL
Sulochana Bhat*
&
G. S.
Lavekar"
ABSTRACT
Most health problems develop due to the wrong eating habit>
and cooking methods.
Ayurvedil
deals with the
puthvu.aputhva or
pathvu
vvavustha
(planning of diet- dietetics) in a very scientific and holistic way
of Dietetics. The diet planning mentioned in our classical literature is very
rational and based on certain principles. Lot of importance is given to the
diet with regard to its processing, quality, quantity and so on. Due
consideration is given to the atmosphere, psychological condition, status
of health, digestion etc. of the person while dealing with this issue. The diet
should also be planned according to the age, season, habitat and the preference
of the person. In this paper the fundamental principals of
Pathva vvavastha
(dietetics) with appropriate references, recommended diet based on the
texts and clinical findings for some important diseases such as diabetes.
liver diseases, acid -pcptic disorders. cardiac diseases are dealt with. The
proper incorporation of diet not only can prevent many preventable
disorders but plays major role in the management of the Diseases.
Ayurvcd«
has very holistic and scientific approach in planning
the diet. The Iun dumcnr a l principles like
t
ridosn, prnkrti.
the tastes.
processing of food, the quality, quantity, and the rules regarding eating rood
if
considered while incorporating the diet one can keep away from many
diseases of body and mind.
*
Research Officer (Ayurveda), ** Director, Central Council for Research in Ayurveda
& Siddha, Dep!. of AYUSH, Ministry or Health & Family Welfare, Govt.of India,
No.61-65, Opp.D-Block, Janakpuri. New Delhi
148
Bu/l./nd./nst.Hist.Med. VO/.XXXV - 2005
Background
Ayurveda lays stress on positive health, a blend of physical, mental. social,
moral and spiritual welfare and this holistic medical science considers three important
factors while dealing with the health and disease i.e. Ousadha (Drug
&
therapies),
Alulra (Diet) &
Vihsra
(Practices).
Ayurveds:
also includes Ahiira as one among the
tripods giving the first and foremost place to Ahara
t
Curskusturssttuuur
11/34).
Pathva
(or a proper diet) is defined as the ahara. which is congenial to the channels of the body
&
relished by the person (CarakasDtra 25/45). The Pathva is the one which keeps the
person healthy. maintains normal body functions, leads to proper functioning of the
organs. nourishes the mind and intellect, prevents diseases and at the same time corrects
the irregularities that may occur in the body.
Ayurveds
specified the characteristics of
Alu1m in terms of quality, quantity and time which vary with age, constitution, digestive
power. season, disease and also from person to person. One has to consume the diet,
which is suitable to him in all aspects, and deviation from this may cause diseases. In
addition to these. wrong cooking procedures, irregular timing. consuming imbalanced
and non-congenial food and neglecting the prescribed rules for preparing, preserving
and eating food may also cause imbalance of health (Caraka Sutrs 25/45).
The improper digestion produces 'ama'-toxin (A~!atiga Hrdaya 13), which
leads majority of diseases. for ego ama causes amaviif({ (Rheumatoid arthritis) when it
afflicts the joints. The relation between the faulty food
&
diseases are well explained like
i
f one consumes only Madhurarasa (Sweet) in excess, he may develop diabetes (Mtidha vu
Nidsns 33/ I). If one regularly consumes articles that are heavy to digest, he may become
obese.
Nowadays. the diseases like amaviita (rheumatoid arthritis), madhum cha
(diabetes). sthoulva (obesity). arbuda (cancer), yakrit vriddhi (liver diseases), nidrsruisu
(insomnia). chitt odvega (anxiety neurosis) and tamaka swtisa (bronchial asthma) arc
highly prevalent and are labeled as lifestyle disorders.
These lifestyle disorders are due to avoidable causes mainly faulty diet habits
and practices. Therefore, due consideration mentioned in
Ayurveds
should be given to
all aspects of diet planning in the treatment of diseases and to maintain the health.
Pathya -
Ideal Diet Planning - Sulochana Bhat & G. S. Lavekar
149
Fundamentals of Pathya (Dietics)
Psncemshs bh
[j
ta
Theory Any material in the universe, according to Ayurvcda is composed of
fivebasic elements, the psticamstuibhiues, namely Prthvi (Earth), Apya (Water), Tejs
(Fire), Vayu (Air) and Akac~a (Ether) including human body and the food. Planning and
indulgingin the diet balancing these elements maintain the homoeostasis of body.
Ttidosss
(Biological Humors)
The human body is similarly constituted from psncsmshsbbutss. The Tridosus
(Biological Humors) i.e. Vata, Pit/a & Kapha which constitutes the body is also made
upof peticemehtibhutss. Each food article either has doss aggravating or pacifying or
balancing action on human body. To maintain the balance of doses (health) which are
disturbeddue to various factors like season, age etc., Ajurveda prescribes specific diet.
(A5taiJgaHrdaya Siitr» 13/6)
ssdrsss
(Six basic tastes)
The food contains six basic tastes and each taste has pre-dominance of particular
elements of Psticsmsluibhtue (A,~"!aiJgaHrdeys Surra 10/1)
Whichexerts specific effect on the Tridosas and Dhstus.
Madhura (Sweet)
Amla
(Sour)
Lavana (Salt)
Katu (Pungent)
tiu«
(Bitter)
Kesiiye (Astringent)
Prtbvi
and
A"ap
Prthvi and
Agni
AtlP
and Agni
Agni
and Vayu
Vfiyu and AKasa
Prthvi and Vayu
Praktti
(Psychosomatic Constitution)
Ayurv cd« provides unique classification of human being based on
psychosomatic constitution of individual according to the domination of trid osas. They
are
of7
type
viz.,
viita predominant prak tti. pitta predominant prakni, kapha predominant
prakrti,
vata-pitta prakrti, veta-kapha prak
ni,
pitta-kapha
prakrti and santa prakni,
The
prakrti
approach is adopted for assessment of proneness of the disease, diagnosis
andtreatment to incorporate appropriate diet plan and regimen. (AHfiilga Hrdays Siitr«
13110).
150
Bull. Ind. Inst. Hist. Med. Vol.XXXV -
2005
Ayurveda has well thought of the importance of kitchen and utensils in dietetics.
The kitchen should be spacious, clean, airy but free from dust and dirt. The prepared
food should be well protected from insects, animals, dirt and dust and properly covered,
The
A).'url'cda
explain in detail 8 attributes related to the food
(Caraka Vimana 1121)
Prak rti
2 Karana
3 Sa rir; (5Ka
4 Rii,5i
5 Desa
6
Kala
7 Upavoga Sa mstha
X
Upayokta
Qualitative characteristics of the food
Processing of food
Mixing
The quantity
Habitat of the person
Time
&
seasonal variation
Variable digestibility of various food articles
The person who takes the food
Diet
&
Mind
Diet plays an important role in keeping the mind healthy. Considering this, itis
clasified into following 3 types.
I. Sarvikadiet - Ideal diet containing vegetarian, non-oily, non-spicy articles which
are congenial to the body.
I
Rajasika diet - Too spicy. hot. sour, salty that excites the mind.
3. Tsmusiks
diet - Too oily. heavy food that leads to lethargic mind.
Four forms of food
Basically
Ayurvcds
describes four forms of food preparations
(Caraka
Vitnsm
3/17)
I. Asitam
2.
Khaditam
3.
pitum
4. Lid/nun
Eatables
Masticable food
Drinks, beverages
Licking form
Method of consumption of diet
I. One should take food with full eating awareness i.e. "Tanmanabhunjita"
(Caraki:.
Virruine 1/24).
Pathya- Ideal Diet Planning - Sulochana Bhat & G. S. Lavekar 151
2. Traditions and food habits vary as per the region one live in. Hence, one should
consider the type of food and quantity according to the habitat for maintaining good
health (Desa Siitmya)
3. One must take wholesome food in proper quantity and at proper time to maintain
the homeostasis of all the three bodily humors.
4. Ayurvcda strongly regards that eating before or after the usual timings of meals i:;
unhealthy or 'Sviisthyavighii!ak' which causes physical and mental illness.
5. Susrut« advices intake of food which is easily digestible. energetic, soft. warm and
to be taken in proper quantity only when one is hungry (Susrut« Sutr« 46&47)
Incompatible Diet /
f/lruddha ahara
The food with incompatible or contradictory qualities has poisonous effect on
thebody that aggravates Tridosas intern leading to various disorders viz: Gulma (Lump),
fever, allergic dermatitis, eczema, abscess and other Skin diseases.
It
also destroys
strength, vigour, memory, immunity etc. (A¢;!iingaHrdsys Sutr« 7/44)
Few contradictory combinations are
I. Fish or its soup along with milk.
2. Equal quantity of honey with ghee.
3. Milk or milk products with alcoholic beverages.
4. Processed food or cereals with mi Ik.
5. Radish consumed with milk.
6. Lotus stem with honey etc.
Seasonal Dietetics
The Ayurveda prescribes specific diet for different seasons. (AHiinga Hrdeys
Siurs 3)
Spring season - Bitter. hot and astringent diet is advised while salty. sour and sweet
food should be avoided. Wheat, barley. honey syrup, fruits like mango, jack fruit-etc.
and meat of forest animals is advised.
152
Bull. Ind. Inst. Hist. Med. Vol. XXXV . 2005 '
Summer season - Due to hot climate aggravation of pitta occurs. Hence pitta pacifying
food etc., cold, liquid, sweet and oily diet is advised. Excessive hot, spicy, sour salty
diet should be avoided. Intake of rice, milk, ghee, sugar, grapes, coconut water, meat of
forest animals are advised.
Rainy season - In this season aggravation of vata occurs due to cold climate. Hence
viiw!§iin/(/ko food, i.e., sweet, sour and salty food and drinks are preferred. The food
should be hot. dry, fatty and easily digestible. Preserved rice, wheat, barley and mutton
soups are advised.
Winter season - ' Viitavrddhi' occurs due to cold, dry, chilli atmosphere in this season.
Hence vstaghna, pittavardhaka diet is recommended. Hot, sweet, sour and salty food.
milk, sugarcane, rice, oils and fats are advised.
Rules of Eating
Do's
,... The food eaten should be tasty, warm, qualitative, unctuous and easily digestible.
,... Food should be eaten neither too fast nor too slow.
,... The food should be eaten only when hungry, after the previous meal has been
digested.
,. Food should be taken that include Sadrasa all the six tastes namely sweet, salt.
sour. pungent. bitter and astringent in dai ly diet.
,... Should eat food, which is nourishing and suitable to one's particular constitution.
mental and emotional temperament.
,... It is best to focus on food while eating.
,.. One should eat in comfortably sitting posture.
y
Food should be eaten in pleasant surroundings with utensils and preparation of
individual's choice (Carske
Vimsns
3/24).
Don'ts
;... The food should not be contrary to each other in action. e.g - fish and milk
together, radish and milk together, honey and ghee in equal quantity.
Pathya- Ideal Diet Planning - Sulochana Bhat & G. S. Lavekar
153
~ Eating should not be in a hurry.
).- It should not be very slow either.
~ Should not eat when emotionally upset.
..,. Too much use of any of 6 tastes namely sweet, salt. sour. pungent. bitter and
astringent is not conducive for health.
DiseaseSpecific Diet - Clinical Nutrition
Madhumma
(Diabetes Mellitus)
I.
Seeds of barley. wheat. beans like green gram, fenugreek. horsegram etc.
2. Fruits of bittergourd and other varieties of gourd. green leafy vegetables like
fenugreek. coriander.
3. Black berry, am/a and other sour fruits.
4. Use of triphala is useful.
t
Susrute Surra 46&47)
Amavata
(Rheumatoid Arthritis)
I.
Red variety of rice. barley, horse
&
green gram.
2. Garlic, ginger. leave of lady's finger, black pepper.
3. Leaf and fruit of patola (a variety of cucurnbar).
4. Warm water and light diet are beneficial in this condition.
Kamala
(Jaundice)
I.
Red variety of rice, wheat, barley, green gram. beans
2. Banana, pomegranate, black berry, resin.
3. Sugarcane juice, buttermilk, radish, am/a.
Htdr oga and Sthoulya
(Cardiac Disorders and Obesity)
I. Lekhenedrsvys
(trimming articles) like barley, red variety of rice, green gram.
puffed corn.
2. Fruits like banana, white gourd, mango. pomegranate, raisin, citrus fruits.
3. Garlic, onion. dry ginger.
4. Butter milk, honey, jaggery, meat soup etc.
154
Bull./nd./nst.Hist.Med. Vo/.XXXV - 2005
Amla Pitta
(Acid Peptic Diseases)
1. Milk diet.
2. Am/a, Pomegranate, resin, papaya etc.
3. Cereals like red variety of old rice, wheat, green gram etc.
4. Small and frequent meals are preferable.
Pregnancy and Lactation
1. Milk & milk products, different types of gruels made from cereals & gram, sweets
2. Green vegetable, cereals, fruits
3. Unpolished rice, green, horse & black gram etc.
Diet for Children
1. Milk & milk products
2. Honey, sweet & little fatty food.
3. Raisin, almond and other dry fruits
4. Sweet jam made up of am/a, white gourd, grapes etc.
5. Wholesome meals, which are nutritive and digestive by adding ghee, ajwain, cumin
seeds, fenugreek, etc.
Diet for Elderly
1. Diet aggravating Vata doshs, dry foods, preserved, unwholesome should be avoided.
2. Snigdha dravyas like milk, ghee etc. are advisable in moderate quantity.
3. Ea ily digestible food barley, red variety of rice, green gram, black gram should be
taken.
4. Fruits like amla, banana, citrus & seasonal.
Pathya -
Ideal Diet Planning - Sulochana Bhat & G. S. Lavekar
155
REFERENCES
Bhagavan Dash
1989
Fundamental Principles of iiyurveda, Konark
publications.
2
Caraka
1997
Caraka Ssrithits,
Choukhamba Sanskrit series.
Varanasi.
Dwarakanath, C
1986
Introduction to
Ksys
Okitsii, Choukhamba
Publications, Varanasi.
4
Ssrsngedhsrs
1984
Siirailgadhara
Ssmhits,
Choukhamba
Publications, Varanasi.
Singh. R. H
1998
The Holistic Principles of Ayurvedic Medicine,
Choukhamba Publications, Varanasi.
6
Susruts
1962
Susruts
Semiute,
Chowkhamba Sanskrit series,
Varanasi.
Viigbha!!a
1992
As!iiilga
Hrdsys,
Choukhamba Publications,
Varanasi.
156
BuJ/. Ind. Inst. Hist. Med. Vol. XXXV - 2005
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