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Dr. Pratibha Shah Presentation at BMC 1 Concept of Diet in Ayurveda Dr. Pratibha Shah MD (Ayu.)

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Presentation on theme: "Dr. Pratibha Shah Presentation at BMC 1 Concept of Diet in Ayurveda Dr. Pratibha Shah MD (Ayu.)"— Presentation transcript:

1 Dr. Pratibha Shah Presentation at BMC 1 Concept of Diet in Ayurveda Dr. Pratibha Shah MD (Ayu.)

2 Dr. Pratibha Shah Presentation at BMC 2 Ayurveda Ayu + Veda

3 Dr. Pratibha Shah Presentation at BMC 3 Basic Premise Body is a microcosmic universe made up of the five primordial elements or panchmahabhutas Ether (akasha) Air (vayu) Fire (agni) Water (jala) Earth (prithvi)

4 Dr. Pratibha Shah Presentation at BMC 4 Body is made up of Doshas: Vaata – Ether + Air Pitta – Fire + Water Kapha – Earth + Water

5 Dr. Pratibha Shah Presentation at BMC 5 Vaata Controls movement and the remaining two doshas. Is responsible for basic body processes such as breathing, cell division, circulation, sensory and motor nerve transmissions. Resides in the large intestine, pelvis, bones, skin, ears, and chest. People with vata as their main dosha are quick-thinking, thin, and fast, and are susceptible to anxiety, dry skin, and constipation.

6 Dr. Pratibha Shah Presentation at BMC 6 Pitta Is thought to control hormones, enzymes, metabolism and the digestive processes. Resides in the small intestine, stomach, sweat glands, skin, blood, and eyes. People with pitta as their primary dosha have a fiery personality, oily skin, and are susceptible to heart disease, stomach ulcers, inflammation, heartburn, and arthritis.

7 Dr. Pratibha Shah Presentation at BMC 7 Kapha Is responsible for strength, immunity, stability and growth. Resides in the mouth, stomach, chest, lungs, joints, head and sinus cavities. People with kapha as their main dosha are calm, have a solid body frame, and are susceptible to diabetes, obesity and sinus congestion.

8 Dr. Pratibha Shah Presentation at BMC 8 Lifestyle according to body type Based on dosha predominance, there are 7 body types Each body type characteristics are listed with fine details and therefore it is possible to identify every individuals body type. If the individual follows the diet, regimen and lifestyle according to ones body type, he or she can keep diseases at bay

9 Dr. Pratibha Shah Presentation at BMC 9 Body is made up of Dhatus: Rasa – Chyle/plasma/lymph Rakta - blood Mansa – flesh/muscle Meda – fat/adipose Asthi - bone Majja – bone marrow Shukra – reproductive tissue

10 Dr. Pratibha Shah Presentation at BMC 10 Body is made up of Malas: Feces (Vit) Urine (Mutra) Sweat (Sweda)

11 Dr. Pratibha Shah Presentation at BMC 11 Mental Attributes Sattva Rajas Tamas

12 Dr. Pratibha Shah Presentation at BMC 12 Taking care of mental health Mental health is an important component of ones health Mind and mental attributes have been described in great detail in Ayurvedic texts Various means of maintaining mental health like meditation, chantings, charity, community service, etc. have been listed

13 Dr. Pratibha Shah Presentation at BMC 13 Rasa (Taste) Madhur – sweet (Earth + Water) Amla – sour (Fire + Earth) Lavan – salty (Fire + Water) Katu – pungent (Fire + Air) Tikta – bitter (Air + Earth) Kashaya – astringent (Air + Ether)

14 Dr. Pratibha Shah Presentation at BMC 14 Goals of Ayurved Broadly speaking, Ayurved states two main goals namely: Swasthasya swasthya rakshanam Aturasya vikaar prashamanam ch (Ch.Su.30/26)

15 Dr. Pratibha Shah Presentation at BMC 15 Three pillars of Health Aahaar (Diet) Nidra (Sleep) Brahmacharya (Controlled celibacy) (Ch. Soo. 11/35)

16 Dr. Pratibha Shah Presentation at BMC 16 Importance of Aahaar Of the three pillars of health, aahaar or diet is the most important, and that is why it is mentioned first Of all the factors that are responsible for the growth and development of the human body, diet is the most important. (Ch. Sh. 6/12)

17 Dr. Pratibha Shah Presentation at BMC 17 Definition of Aahaar That which is swallowed through the throat That which is swallowed and nourishes various body tissues That which is swallowed and has a conducive effect on the body

18 Dr. Pratibha Shah Presentation at BMC 18 Types of Aahaar Based on source: Sthaavar (plant based) Jaangam (animal based) Based on effect on body: Beneficial/conducive Harmful/non-conducive (Ch. Soo. 25/36)

19 Dr. Pratibha Shah Presentation at BMC 19 Types of Aahaar contd Based on usage: Ashit (food that is put into the mouth, e.g. Rice) Peet (food that is drunk, e.g. fruit juice) Leedh (food that is licked, e.g. pickle) Khadit (food that is bitten to eat, e.g. meat, corn, bread) (Ch. Soo. 25/36)

20 Dr. Pratibha Shah Presentation at BMC 20 Types of Aahaar contd Based on rasa (taste): Madhur (sweet) Amla (sour) Lavan (salty) Katu (spicy) Tikta (bitter) Kashaya (astringent) (Ch. Soo. 25/36)

21 Dr. Pratibha Shah Presentation at BMC 21 Types of Aahaar contd Based on properties: Guru-laghu (heavy, light), Mridu-kathin (soft, hard) Sheet-ushn (cold, hot), Vishad-picchil (clear, unctuous) Snigdh-Rooksh (oily, dry), Sthir-sar (firm, moving) Shlakshan-khar (smooth, rough), Mand-teekshn (slow, piercing), Sookshm-sthool (micro, macro) Sandra-Drav (Viscous, liquid) (Ch. Soo. 25/36)

22 Dr. Pratibha Shah Presentation at BMC 22 Hitaahaar (Beneficial or conducive diet) Hitaahaar: Is panchbhautik, because every individual is panchbhautik (made up of 5 components – Earth, Water, Fire, Air, Space) Has shadras, or has all or most of the 6 rasas or has rasas according to prakruti (body type) Is liked by the one eating Is clean and pure Not very hot Has been freshly prepared (Ch. Soo. 25/33)(Su. Soo. 46/465)

23 Dr. Pratibha Shah Presentation at BMC 23 Importance of hitaahaar (conducive diet) It is only hitaahaar that is solely responsible for shareer vriddhi (growth and development of the body) and maintenance of health. On the contrary, ahitaahaar (inconducive diet) is responsible for disease development. Although there are other factors in the development of the body, aahaar is the most important (Ch. Soo. 25/33)

24 Dr. Pratibha Shah Presentation at BMC 24 Fundamentals and rules of Aahaar Food should be prepared and served by well wishing people or aids. The kitchen/cooking area should be clean and not congested For kings, testing for poisoning should be done before food is served. (Su. Soo. 46/ )

25 Dr. Pratibha Shah Presentation at BMC 25 Fundamentals and rules of Aahaar (contd) Rules for vessels or containers: Ghee should be served in cast iron bowls Drinks like water to be served in silver containers, clay glasses, glasses made up of alum or glass; or boiled and cooled water can be stored and served in brass containers. Drinks like alcohol or cold drinks should be served in containers made up of clay, glass or alum. (Su. Soo. 46/ )

26 Dr. Pratibha Shah Presentation at BMC 26 Fruit juices, soups and liquid food should be served in silver containers. Dry accompaniments to the food, and food processed with yogurt should be served in containers made of gold. Food and fruits to be served on clean leaves of banana, palash (Butea monosperma), etc. (Su. Soo. 46/456) Fundamentals and rules of Aahaar (contd)

27 Dr. Pratibha Shah Presentation at BMC 27 Rules for serving: The one being served should be seated on even, clean ground. The serving area should be pleasant, not a thorough fare, and should have fragrance, flowers and other things that are pleasant to the senses, around him. (Su. Soo. 46/457) Fundamentals and rules of Aahaar (contd)

28 Dr. Pratibha Shah Presentation at BMC 28 Fruits, solids and other dry edibles like paapad (cracker), etc. should be placed on the right side of the plate. All liquids like water, fruit juice, soup, alcohol, etc. should be placed on the left side of the plate. (Su. Soo. 46/458) Fundamentals and rules of Aahaar (contd)

29 Dr. Pratibha Shah Presentation at BMC 29 Sweets and jaggery preparations should be placed towards the front portion of the plate. After having placed all these accompaniments, the server should carefully and respectfully serve the main dishes in the center of the plate. Dishes should be served in order of liking, starting with the least favorite dish and ending with the most favorite. (Su. Soo. 46/459) Fundamentals and rules of Aahaar (contd)

30 Dr. Pratibha Shah Presentation at BMC 30 Rules for the one eating: Should be hungry Should sit straight on a slightly elevated seat Should eat in silence focusing on the food Should eat not too fast, nor too slow, chewing many times before swallowing Should rinse mouth when changing rasa Should drink sips of water in between meals Should floss with herb twig or silver/brass wire, after meals Fundamentals and rules of Aahaar contd (Su. Soo. 46/471, 489)

31 Dr. Pratibha Shah Presentation at BMC 31 Rules for the one eating: Do not eat – Before or after meal time Less or more Contaminated, uncovered, spoilt, burnt food. Left over food Food that you do not like, or that which tastes and smells bad Food that has not been cooked properly Food that has been reheated, was cooked long time back or is very cold. (Su. Soo. 46/ ) Fundamentals and rules of Aahaar contd

32 Dr. Pratibha Shah Presentation at BMC 32 Rule for order of rasas while eating: Madhur rasa should be consumed first Amla and lavan rasas should be consumed in the middle Katu, Tikta and Kashaya rasas should be taken at the end. (Su. Soo. 46/466) Fundamentals and rules of Aahaar contd

33 Dr. Pratibha Shah Presentation at BMC 33 Rule for optimum serving: According to ones agni (digestive fire) Conducive to ones doshic prakruti (body type according to dosha) That which gets digested in time (Ch. Soo. 5/1-4) Fundamentals and rules of Aahaar contd

34 Dr. Pratibha Shah Presentation at BMC 34 Qualitative assessment: Assessing the gurutva/laghutva of the diet: - One must evaluate whether the food is guru (heavy) (milk products like curd, cream, etc., red meat, meat of animals of marshy or wetlands, sesame seeds, etc.) in terms of digestion, - Or laghu (light) – moong daal (green gram), red rice, bird meat, deer meat, etc. Assessing the rasas of the diet: - A shadras diet is highly advocated. (Ch. Soo. 5/5-6) Fundamentals and rules of Aahaar contd

35 Dr. Pratibha Shah Presentation at BMC 35 Quantitative assessment: Fill the first 1/2 of stomach with solid diet, guru diet taken first, followed by laghu diet; but if diet is very heavy, fill only 1/3 rd of the stomach with solids Fill the next quarter or third with anupaan (adjuvant). Leave the rest quarter or one third space for action of different doshas (Ch. Soo. 5/7)(Ch. Vi. 2/4)(As. Hr. Soo. 8/46) Fundamentals and rules of Aahaar contd

36 Dr. Pratibha Shah Presentation at BMC 36 Other Rules: Eat solids first Eat the highly beneficial amalaki (gooseberries) in the beginning, middle and end of meal Eat salad in the beginning of the meal Meals should be taken in a timely manner or when hungry. Meals should be taken in the right amount, neither too much nor too less. (Su. Soo. 46/ ) Fundamentals and rules of Aahaar contd

37 Dr. Pratibha Shah Presentation at BMC 37 One should take into account the characteristics of the season, ones body type, time of the day and other factors, before selecting their diet. (Su. Soo. 46/ ) Fundamentals and rules of Aahaar contd

38 Dr. Pratibha Shah Presentation at BMC 38 After Meals Regimen: Sit straight for 5-10 minutes, waiting for food to settle down At this time, smoke herbal cigars or hookah and/or chew beetle leaf or other mouth fresheners After that, take a stroll (about 100 steps) After dinner, do the above and then lie down on your left side. Surround oneself with pleasantness Fundamentals and rules of Aahaar contd (Su. Soo. 46/ )

39 Dr. Pratibha Shah Presentation at BMC 39 Avoid after meals: Sleep or sit for a long time Laugh or talk excessively Avoid unpleasant sensory exposure Consume large amount of fluids Excessive physical activity like swimming, horse riding, etc. (Su. Soo. 46/ ) Fundamentals and rules of Aahaar contd

40 Dr. Pratibha Shah Presentation at BMC 40 Anupaan (Adjutant) Anu means that which follows. Paan means a drink Therefore Anupaan means a drink that follows or in the context of, a drink that follows meals or is taken along with it. Anupaan that is opposite in properties to the meal that has been taken, but is not contrary to it, is the best. (Ch. Soo. 27/ )(As. Hr. Soo. 8/47-51)(Su. Soo. 46/ )

41 Dr. Pratibha Shah Presentation at BMC 41 Benefits of Anupaan A well selected Anupaan confers the following benefits: Softening of food Good digestion and absorption Satiation Energy Nourishment (Ch. Soo. 27/ )(As. Hr. Soo. 8/47-51)(Su. Soo. 46/ )

42 Dr. Pratibha Shah Presentation at BMC 42 A few common Anupaan Water – This is a universal Anupaan; can be taken with any type of food. Milk – This is considered the best Anupaan, especially for the weak, tired, infants and aged, people who have fasted, traveled or done excess physical labor, or have undergone excess of any kind. Honey + Water – For the obese (Ch. Soo. 27/ )(As. Hr. Soo. 8/47-51)(Su. Soo. 46/ )

43 Dr. Pratibha Shah Presentation at BMC 43 A few common Anupaan Herbal alcohols – for the lean, insomnia, fear, etc. Meat soups – for the emaciated Warm water – after any oily preparation Kanji (a type of vinegar) after a particularly or buttermilk heavy meal For the diseased, the Anupaan should be opposite to properties of the dosha involved. (Ch. Soo. 27/ )(As. Hr. Soo. 8/47-51)(Su. Soo. 46/ )

44 Dr. Pratibha Shah Presentation at BMC 44 Benefits of disciplined eating Strength Stamina Good complexion Good health Happiness Long life Vitality It is rightly said that the jathraagni or the digestive fire, needs fuel in the form of diet, to sustain itself. (Ch. Soo. 5/8)(Ch. Soo. 27/342)

45 Dr. Pratibha Shah Presentation at BMC 45 Benefits of Individual factors of a good diet Hot food – increases taste perception - kindles digestive fire - easily digested - is carminative - dissolves excess kapha Well oliated food - all the above except dissolving kapha - acts as a building block of the body - increases strength and is good for complexion (Ch. Vi. 1/24)

46 Dr. Pratibha Shah Presentation at BMC 46 Optimum quantity - easily digested and absorbed - does not cause dosha imbalance - conducive to long life Proper time Proper combination Increase longevity of life Proper place Eating not too fast Eating silently (Ch. Vi. 1/25) Benefits of Individual factors of a good diet - Choking does not occur - Stays for designated time in the food pipe

47 Dr. Pratibha Shah Presentation at BMC 47 Eating not too slow - results in satisfaction - does not become cold - does not become uninteresting - does not cause indigestion Eating according to Atma Shakti (means eating with knowledge of what is good and beneficial to one self) - health and longevity (Ch. Vi. 1/25) Benefits of Individual factors of a good diet

48 Dr. Pratibha Shah Presentation at BMC 48 Diet recommended for frequent use Shashtik rice(ripens in 60 days), shali rice Moong daal (Green Gram) Saindhav lavan (rock salt) Amalaki (Gooseberry) Millet flour Cow milk Lean meat Honey Aakaash jal (rain water collected at strategic high points) (Ch. Soo. 5/12)

49 Dr. Pratibha Shah Presentation at BMC 49 Diet recommended for infrequent use Dried flesh Dried plants Lotus stem Pippali (long pepper), Kshaar (alkalies), Lavan (salt) Meat of pig, cow, buffalo Curd Bengal gram (Ch. Soo. 5/10-11)

50 Dr. Pratibha Shah Presentation at BMC 50 Diet to be always avoided Vairodhik aahaar (diet which is harmful due to processing, combination or other factors): - Heated honey - Milk with sour things - Milk with fish - Curd taken at night - Ghee and honey mixed in equal amounts (Ch. Soo. 26/80-111)

51 Dr. Pratibha Shah Presentation at BMC 51 Facts to remember Properties of diet are dependant on 8 factors (ashtvidh aahaar ayatan) namely: - Prakruti (Natural Qualities) - Karan (Preparation) - Sanyog (Combination) - Raashi (Quantity) - Desh (Habitat) - Kaal (Time) - Upyog sanstha (Rules of use) - Upyokta (User) (Ch. Vi. 1/21-22)

52 Dr. Pratibha Shah Presentation at BMC 52 Thank You


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