Viruddha Ahara: A critical view
Journal name: AYU (Journal of Research in Ayurveda)
Original article title: Viruddha Ahara: A critical view
AYU is an internationally recognized quarterly journal dedicated to advancing research in Ayurveda. The journal covers a wide range of topics, including clinical and pharmacological research in Ayurveda's eight branches, herbal remedies, phytochemistry, and ethnomedicine.
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AYU (Journal of Research in Ayurveda):
(An International Quarterly Journal of Research in Ayurveda)
Full text available for: Viruddha Ahara: A critical view
Year: 2012 | Doi: 10.4103/0974-8520.108817
Copyright (license): CC BY-NC-SA 4.0
Summary of article contents:
Viruddha Ahara is a unique concept described in Ayurveda. The present article deals with the critical review of Viruddha Ahara referred in terms of food–food interactions, food processing interactions. Ayurveda clearly defines that certain diet and its combinations, which interrupts the metabolism of tissue, which inhibits the process of formation of tissue and which have the opposite property to the tissue are called as Viruddha Anna or incompatible diet. The food which is wrong in combination, which has undergone wrong processing, which is consumed in incorrect dose, which is consumed in incorrect time of day and in wrong season can lead to Viruddha Ahara. The article narrates the modern perspective of Samskar Viruddha, Veerya Viruddha, Samyoga Viruddha, and so on. It also enlists a variety of incompatible dietary articles consumed in today's day-to-day life and its hazardous effects on health. Keywords: Ayurveda, food–food interactions, incompatible diet, processing, Viruddha Ahara
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