Modern perspective on diet regimen w.s.r. to Ashtang Hriday

REVIEW ARTICLE Nov-Dec 2021 Journal of Ayurveda and Integrated Medical Sciences | Nov - Dec 2021 | Vol. 6 | Issue 6 135 Modern perspective on diet regimen w.s.r. to Ashtang Hriday Nikita R. Raut 1 , Brijesh R. Mishra 2 1 First Year Pg Scholar, Post-Graduation Department of Basic Principles and Ayurved Compendia, Shri Ayurved Mahavidyalaya, Nagpur, Maharashtra, India. 2 Professor & HOD, Post-Graduation Department of Basic Principles and Ayurved Compendia, Shri Ayurved Mahavidyalaya, Nagpur, Maharashtra, India. I NTRODUCTION Ayurveda is the ancient Indian science which deals with various aspects of healthy living in humans. Various ancient practitioners have given their valuable remarks and perspectives over different factors that affect everyday life of a normal human. The Bruhat Trayi i.e., the great triad of Ayurveda refers to three early age Sanskrit encyclopaedias of medicine, which are core texts of the indigenous Indian medical system of Ayurveda which includes - Charak Samhita, Sushrut Address for correspondence: Dr. Nikita R. Raut First Year Pg Scholar, Post-Graduation Department of Basic Principles and Ayurved Compendia, Shri Ayurved Mahavidyalaya, Nagpur, Maharashtra, India. E-mail: nicky 2611@yahoo.com Submission Date: 13/11/2021 Accepted Date: 17/12/2021 Access this article online Quick Response Code Website: www.jaims.in Published by Maharshi Charaka Ayurveda Organization, Vijayapur, Karnataka (Regd) under the license CC-by-NC-SA Samhita and Ashtang Hridayam Samhita . This great triad describes various concepts of a healthy living according to Aacharyas in the respective time periods. Aahar is one of the pillars of healthy living according to Ayurveda. Nowadays, as the lifestyle of humans is changed drastically, there is increased prevalence of various lifestyle related disorders where faulty dietary habits play a major role. Ayurveda has given a detailed description about how to consume diet, when to consume diet, which diet is good for health, what is the most suitable time to consume food and everything related to Aahar i.e., food and health. Different Aacharyas have described different techniques according to their respective time periods which are relevant in today’s era too. Aahar supplies the core energy a human needs to function throughout their day so it becomes very important to pay attention to what we consume. The food taken with discipline can be a major successful step towards a good, healthy and disease-free life, which is the ultimate goal of Ayurveda i.e., “ Swasthasya Swasthyarakshanam ”. A modern take on what our ancient practitioners have already A B S T R A C T Ayurveda is a lifestyle science which focuses on how to lead a healthy life along with the curative aspects. Aahar (food) is the most important aspect of human life. Ayurveda has also described the importance of food by including it in the “ Trayopasthambha ” i.e., three important pillars of human life, which are Aahar (food), Nidra (sleep) and Bramacharya (Abstinence). Aahar decides the health status of human being. Physical and mental health, Oja, complexion, longevity and energy come from the consumed Aahar . Ayurveda describes various concepts regarding healthy living such as: Dincharya, Ritucharya, Yogasana and many concepts regarding proper diet are also described in Ayurveda such as: Viruddha Aahar , Aahar Vidhi etc. Considering importance of Aahar , present article deals with detailed study of Aahar Vidhi i.e., diet regimen described by Aacharya Vagbhat along with the modern take on it. Key words: Ayurveda, Aahar, Aahar Vidhi, Vagbhat.

Nikita R. Raut et al. Modern perspective on diet regimen w.s.r. to Ashtang Hriday ISSN: 2456-3110 REVIEW ARTICLE Nov-Dec 2021 Journal of Ayurveda and Integrated Medical Sciences | Nov - Dec 2021 | Vol. 6 | Issue 6 136 described is a much-needed step towards a healthy future. A AHAR Food is essential to the survival of all living things. Food is required by all living things in the universe. Food influences complexion, clarity, good voice, longevity, happiness, satisfaction, nourishment, strength, and intellect. Professional activities that lead to happiness in this world, Vedic rituals that lead to heaven and the observance of truth, and Brahmacarya that leads to salvation are all based on food. Only a healthy body can afford to perform all activities leading to happiness, heaven, and salvation, and food consumption is essential for health preservation. As a result, food is the primary factor in achieving all of them [1] Aahar Vidhi: Ashtang Hriday [2] Proper Time for Food Consumption ( Kale Satmyam ) Food should be consumed at proper time regularly. According to Aacharya Vagbhat , the proper time for taking meals is after the elimination of feaces and urine, when mind is clear (devoid of emotions), when the Doshas are moving in their natural paths (functioning normally), when belchings are pure (without any foul smell or taste), when hunger is well manifest, when the flatus is moving downward easily, when digestive activity is keen, when the sense organs are clear (properly functioning), when body is light, then only food should be consumed observing the rules and procedures of taking food. That is the ideal time [3] Hygienic Practices during Food Consumption ( Shuchi ) Food to be consumed should be clean and hygienic. Food which is contaminated with grass, hair etc different adulterants should be avoided [4] Food cooked in the clean, hygienic atmosphere, under all septic precautions is worthy of consumption. Eating Food which is freshly Prepared and Easily Palatable ( Snighoshna Laghu ) Eat food which is not roasted or hard to eat. Avoid eating dry food. Food should be served and eaten hot or warm since it is easily digestible in that state. Food products which are roasted, dry, hard to eat are generally unhealthy, not fresh and with less nutritive values. They are often hard to digest and hamper your digestive activities. Fresh/ warm food, without contamination and highest bio - availability of nutrients will be suitable nourishment for body. Mindful Eating ( Tanmana ) Food should be consumed with due attention. 'Mindful eating' as we call it in modern era is paying attention to our food, on purpose, moment by moment, without judgement. It is an act of savouring the moment, the taste of food, the smell of it being freshly served, being thankful for what is in your plate and appreciating each moment with full awareness. Eating Food Containing All the Six Flavours Majorly Sweet Flavour ( Shadrasa , Madhurprayam ) Food to be consumed should contain all the six tastes with predominance of sweet taste. Madhura i.e., sweet rasa is unctous and help elimination of feaces, urine and flatus properly . [5] The six tastes are sweet ( Madhura ), sour ( Amla ), salty ( Lavana ), bitter ( Tikta ), pungent ( Katu ) and astringent ( Kashaya ). Each taste corresponds to a certain area of the tongue which stimulates a particular bodily organ. Ayurvedic dietary exercises say that it is important to activate all the organs equally for them to function properly. One method of stimulating the internal organs is by activating the taste buds corresponding to that particular organ. Eating Neither Too Fast nor Too Slow ( Na Atidrut Vilambitam ) Avoid eating too fast (without paying attention to what you are eating or how much you are eating). Avoid eating too slow too. Unlike other Aacharyas, Aacharya Vagbhat has mentioned eating too slow as a Aahar Vidhi to be avoided or taken care of. Fight and fright are the two main responses to emergency which are predominantly mediated by sympathetic activity. When this system is active, secretions are lowered and blood circulation is shifted from central pool to periphery. In this situation, a person becomes tense. This is not very favourable condition for food intake. Too slow eating of food indicates the person's lack of interest and attention in

Nikita R. Raut et al. Modern perspective on diet regimen w.s.r. to Ashtang Hriday ISSN: 2456-3110 REVIEW ARTICLE Nov-Dec 2021 Journal of Ayurveda and Integrated Medical Sciences | Nov - Dec 2021 | Vol. 6 | Issue 6 137 food. In this condition the chances are that the person might eat in excess due to avoidance which is inappropriate. Eating After Bathing ( Snataha ) Food should be consumed after taking bath. For smooth, easy, sound digestion try showering before breakfast and notice the difference yourself. It becomes a healthy ritual to cleanse and purify your body, then enjoy nourishing it with the healthy and wholesome food. Bathing before food consumption is effective for good and easy digestion. Eating When Hungry ( Kshut Vaan ) Food should be consumed only after having good hunger. The digestive process is governed by it's own biological clock, digestive cycle and timings of hunger are set according to an individual's habits. Eating only when hungry is very important to ensure smooth and effective functioning of body. Eating In Solitude ( Viviktastha ) Sitting in solitude while eating is suggested by Aacharya Vagbhat . When we are eating in solitude/ silence, we are detaching ourselves from the rest of the world. This lets us focus on what is ahead of us, the current ongoing task. It helps us to destress and also promotes mindful eating. Eating After Washing Feet, Hands and Face ( Dhaut Pada Kara Aananaha ) Food must be consumed after washing feet, hands and face. The habit of washing hands, feet and face before eating is even more relevant in today's era of Covid-19 in terms of maintaining a proper hygiene. Food should be consumed with clean hands to avoid any kind of infection or upset stomach due to ignorance of proper hygiene. Eating After Satisfying Elders, Children and those who depend on you ( Tarpayitva Pitrun, Devan, Atitheen, Balakaan, Guroon, Pratyavekshya tirashchoapi pratipannaparigrahan ) Eat after satisfying the Pitrus (manes), gods, guests, children and Guru . After satisfying even the dependents maintained in the house (such as servants, horses and other animals for receiving services, parrots and other pets etc) Only after sharing your food, feeding the ones who are dependent on you for their needs, you can truly enjoy your own meal. Eating in a good state of mind is the key. Eating After Considering Likes and Dislikes ( Samikshya Samyag Aatmana ) Food should be eaten only after carefully considering one's own constitution ( Prakriti ), likes and dislikes. Eating food which is suitable for you and the food you like, instantly enhances your state of mind and helps in mindful eating. It helps to make choices regarding what to eat, what not to eat and how much to eat etc Eating Without Complaining ( Anindana ) Food should be consumed without scolding, abusing the food and without complaining about it. Scolding or complaining about the food before eating hampers your state of mind and suggests your dislike towards what is being served in your plate. Eating in this state of mind and eating forcefully does no good to your body and digestion as well. Eating In Silence ( Abruvana ) Food should be consumed without too much of talk. Eating silently, without talking, laughing will avoid aerophagy (engulfing air) and ensure proper eating and early satisfaction. Taking Liquid Diet ( Dravam ) Partaking more of liquid food is suggested by Acharya . Liquid food helps easy digestion, prevents dehydration, and provides proper and instant nourishment. It is also effective and is suggested in diseased condition by practitioners even today. Eating In a Good Company ( Ishtam Ishtaihi Sahashniyaschuchi Bhaktajan Hritam ) The food consumed should be liked by the individual and it should be consumed in the company of liked person if not in solitude. It should be served by those who are clean and faithful to him. Eating in good ambience, clean place, made with all safety

Nikita R. Raut et al. Modern perspective on diet regimen w.s.r. to Ashtang Hriday ISSN: 2456-3110 REVIEW ARTICLE Nov-Dec 2021 Journal of Ayurveda and Integrated Medical Sciences | Nov - Dec 2021 | Vol. 6 | Issue 6 138 precautions and eaten along with people who care about you can be more fulfilling and satisfying indicating good health and happy stomach. DISCUSSION Unorganised, improper dietary habits are the primary reason for the increasing health disorders in modern era. Intake of frozen, canned, processed food plays an important role in causing of these diseases. There is definitely a need to acknowledge people about how our ancient practitioners have already given a stepwise guide to how to eat, what to eat and when to eat and many other disciplines regarding food habits and consumption but with the pinch of modern views on it so that people would more profoundly understand our ancient knowledge and return with some important take home messages. In modern era, newer food processing methods are in practice to increase digestibility, to enhance the colour and flavours of the food. In order to increase the appearance of food many chemicals are also being added to it which has become the root cause of various diseases. Microwaving the food causes water molecules in food to resonate at very high frequency which cooks food instantly and saves a lot of time. But at the same time it alters the natural chemical composition of food which is inappropriate. Food cooked according to the traditional cooking techniques of Ayurveda will maintain and even enhance its original nutritive values. The Sanskar (processing) done on the food by ancient methods will only help making it easily digestible. Eating hot meal, freshly prepared, eating on time, eating in silence, savouring each bite, eating with clean hands and clearer mind, these are the Aahar Vidhi which are even more relevant in today's era of constant hustle and inconsistency of dietary habits. It shows how important it is to consume food in a proper disciplined manner to avoid future risk of diseases and hampered health. Aacharya Vagbhat had made it clear by the stepwise Sutra on Aahar Vidhi (dietary guidelines) and which are truly scientific and relevant. CONCLUSION Aahar is life of living being. " Prana Pranabhrutamanna ". Human health is said to be the bio-product of what we consume on daily basis. Healthy life starts with healthy food and healthier dietary habits. Aahar is the important factor in human for both healthy and diseased condition. The strength, complexion, intelligence, longevity of a person will enhance if he practices correct diet regimen. Diet regimen by Aacharya Vagbhat is truly scientific and relevant. REFERENCES 1 Ram Karan Sharma, Vaidya Bhagwan Dash translated, Agnivesa's Caraka Samhita based on Cakrapani Datta's Ayurved Dipika, vol. 1, Sutra Sthana, Chowkhamba Sanskrit series office, varanasi, reprint 2018, Sutrasthan chapter no. 27, verse no. 349 to 350, page no. 565. 2 Prof. K. R. Srikanta Murthy translated, Ashtang Hridayam, vol. 1, Sutra Sthana and Sarira Sthana, Chowkhamba press Varanasi, edition first, 1991, Sutrasthan chapter no. 8, verse no. 35 to 38, page no. 131. 3 Prof. K. R. Srikanta Murthy translated, Ashtang Hridayam, vol. 1, Sutra Sthana and Sarira Sthana, Chowkhamba press Varanasi, edition first, 1991, Sutrasthan chapter no. 8, verse no. 55, page no. 134. 4 Prof. K. R. Srikanta Murthy translated, Ashtang Hridayam, vol. 1, Sutra Sthana and Sarira Sthana, Chowkhamba press Varanasi, edition first, 1991, Sutrasthan chapter no. 8, verse no. 39, page no. 131. 5 Prof. K. R. Srikanta Murthy translated, Ashtang Hridayam, vol. 1, Sutra Sthana and Sarira Sthana, Chowkhamba press Vvaranasi, edition first, 1991, Sutrasthan chapter no. 10, verse no. 38, page no. 149. 6 Jayswal Vrundan , Rajashree Chitre and Amit Upasani (2020) Aaharvidhi – Concept of food intake in Ayurveda and present era. Alochana Chakra Journal Volume IX, Issue V, May/2020 7 Sawai Rajesh V., Sandeep Binorkar, Dipali U. Suke and Sonam P. Karande (2016). Ahara vidhi : concepts of food intake in ayurveda with comparison to present era. International research journal of India VOLUME-I, ISSUE-XII, AUG-2016 8 Patel Taranoom M. (2019) Aahar matra and aahar sevan kala w.s.r. to charak samhita. International Ayurvedic Medical Journal AMJ: Volume 7, Issue 4 9 Tiwari S. N. and Shivshankar Soni (2019) importance of principles related to ahara as preventive and curative measure: an ayurveda review. wjpmr, 2019,5(8), 319-321 10 Sharma Deepa, Pawan Kumar Vishwakarma (2015) Scientific explanation of charak's ahara vidhi - vidhan (dietary guidelines). Review Article International Ayurvedic Medical Journal ISSN:2320 5091

Nikita R. Raut et al. Modern perspective on diet regimen w.s.r. to Ashtang Hriday ISSN: 2456-3110 REVIEW ARTICLE Nov-Dec 2021 Journal of Ayurveda and Integrated Medical Sciences | Nov - Dec 2021 | Vol. 6 | Issue 6 139 11 Bharat L. Jamaiwar, Shamshirkhan Pathan. Relevance of Aahar Vidhi Vidhan According to Charaka Samhita in Modern Era. International Journal of Ayurveda and Pharma Research. 2021;9(5):50-55. 12 Deepanjali Jadhav, Sourabha S. Kokatnur, & Sandeep Desai. (2020). Aahar Vidhi Vidhan Shastrokta Vivaran. Journal of Ayurveda and Integrated Medical Sciences, 5(02), 156-160. Retrieved from https://jaims.in/jaims/article/view/878 13 Ahara Vidhi - the Ayurvedic dietary conceptsJyotiBalaSahu, Anand B. More,Ayurline: International Journal of Research In Indian Medicine 2019; 3(2): pages 14 Alok Kumar Asthana and Rahul Anand, 2018. “Critical appraisal of utility of aahar W.R.T. to ashta aahar vidhi visheshayatan”, International Journal of Development Research, 8, (11), 25337-25342. 15 Jinu Sankar RK, Harjpal L, Chandrakar R, Naik S. A review article on Ahara Vidhi Vidhana (Rules for consuming food) in consonance with Charaka Samhita. J Indian Sys Medicine 2021;9:161-5 ******************************* How to cite this article: Nikita R. Raut, Brijesh R. Mishra. Modern perspective on diet regimen w.s.r. to Ashtang Hriday. J Ayurveda Integr Med Sci 2021;6:135-139. Source of Support: Nil, Conflict of Interest: None declared. Copyright © 2021 The Author(s); Published by Maharshi Charaka Ayurveda Organization, Vijayapur (Regd). This is an open-access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc-sa/4.0), which permits unrestricted use, distribution, and perform the work and make derivative works based on it only for non-commercial purposes, provided the original work is properly cited

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