Types Of Food In Ayurveda
Always conducive food
Taking ginger & salt before food is always good, it enhances Agni, taste, clears tongue & throat.
Wholesome diet (pathya Ahara)
Rakta Sali, Mudga, Rain water, saindhava, jivanti, meat of ena, lava, godha, rohita, cow’s ghee, cow’s milk, tila taila, fat of pig, fat of culuki fish, fat of white swan, fat of hen, fat of goat, ginger, grapes and sugar are considered as most conducive among food articles.
Yavaka, masa, river water in rainy season, usara, mustard, beef, meat of young dove, meat of frog, fish cilcima, ghee of sheep, sheep’s milk, kusumbha tails, fat of buffalo, fat kumbhira, fat of cataka, fat of elephant, nikuca, alba and phanita are considered among most non conducive among food articles.
Order of intake of different tastes
One should consume food with full concentration and in following order
- sweet – pacifies aggravated vata due to excess of hunger
- sour & salt – Increase Agni, so that digestion of food is easy.
- bitter & astringent – In the end reduces pitta produced in excess.
The hard food should be taken along with ghee, in the end water liquids should be consumed. This will produce health.
Classification of food
|Based on mode of intake|
|Cusya||Suckable food like sugarcane, pomegranate|
|Peya||Drinkable, juices, panaka|
|Lehya||Lickable, Rasala, kvathita semisolid.|
|Bhojya||Eatable Liquid foods like Bhakta, supa|
|Bhaksa||Bitten eaten ladduka, modaka|
|Based on consistancy of food|
|Asita||Soft food |
|Khadita||hard food bitten & Eaten|
|Depending on Origin|
|Dependng on taste of food|
|According to Yoga|