Introduction to Ayurvedic Nutrition
A proper balanced diet is, of course, the basic underlying concept in most, if not all, theories and systems of nutrition and health. As a part of an ancient, yet living science of life, the Ayurvedic concept of nutritional balance presents, in a well-ordered and scientific manner, an Eastern approach to the understanding of the relationship between the human body and diet.
The Six Tastes: Foundation of Ayurvedic Diet
The fundamental principle of this theory is the proper combination of the tastes: Sweet, Sour, Salty, Bitter, Pungent, and Astringent. Foodstuffs are composed of different combinations of these six tastes and therefore have different properties and effects upon the body. The diet must be arranged according to certain principles. Most Western nutritional theories acknowledge that there is no perfect diet for all people and that diet must be varied according to individual needs and differences. Carrying this idea a bit further, the eastern Ayurvedic theory of diet takes into consideration such important factors as the time of meals, the amount and proportion of foods, the seasonal effects, the complementary and contradictory foods, the individual nature of different people and their corresponding needs, the effects of spices, and so on.
Body Elements and Dietary Balance
The second basic principle, according to this eastern scientific theory is the division of the human body into five basic elements. These are figuratively called Water, Earth, Fire, Wind, and Sky. Literally, of course, these terms do not make sense.
The water element includes blood, fat, lymph, fluid, serum, mucous secretions, bile, and urine.
The earth element consists of bone, teeth, nails, flesh, stool, skin, hair, tendons, and nerves.
The fire element consists of body heat.
The wind element consists of respiration.
The sky element consists of body space and size.
To maintain good health and nourishment, these elements must be well balanced by providing the proper foods in proper quantities. As a general rule: sweet foods maintain the water elements of the body; sour foods maintain the fire and earth elements; salty foods maintain the wind and the fire elements; bitter foods maintain the wind and sky elements; and astringent foods maintain the wind and the earth elements.
The Comprehensive Meaning of ‘Sweet’ in Ayurveda
The word “Sweet” has a different and more comprehensive meaning in the Eastern system in that it includes not only the sweetness of sugar and fruits but also the sweetness of meat, grains, beans, meat products vegetables, etc.
For good health and nourishment, foods such as rice, wheat, barley, corn, millet, oats, meat, milk, butter (and ghee), cheese, cream, beans, potatoes, eggs, and honey are all considered sweet foods. These foods play a major role in maintaining the blood, flesh, fat, bone, marrow, semen, and Oja or vital water (the final essence of the metabolic process). An adequate intake of sweet foods is necessary to maintain the health of the nervous system, the blood circulatory system, and the skin, as well as to neutralize body poisons, heal injuries of body tissues, increase weight, and increase the duration of life; in general, to keep the mind sound and body strong. As the most important ingredient in meals, sweet foods, arranged in proper combination, should constitute 90% of the volume of daily meals.
Sour and Salty Foods: Stimulating Digestion
Sour foodstuffs increase the appetite, dissolve food to promote digestion and regulate the peristaltic movement of the alimentary system. They are vital for the stimulation of the body’s organs, especially the heart. They also play a significant role in increasing weight and strength. Lemon, citron lime, and tomato are examples of pure sour foods, orange, pineapple, peach, plum, pear, etc are sweet-sour fruits. Sour foods, in any form, should be 3 ½ % of the diet.
Salt in the diet increases the appetite and helps to dissolve and digest foods. It is necessary for healthy blood circulation, correct movement of muscles, softening skin, making a healthy nerve system, and ensuring that there are no blockages in the duct systems of the body. There are various kinds of salts, including sea salt, mineral salt, clay salt, fruit salt, etc. Of these minerals salt is the best for use in the diet. Salt should constitute 0.25% of each meal.
Pungent and Bitter Foods: Cleansing and Regulating
Pungent spices in the diet increase appetite, stop abnormal growth and over-exudation, and clean the dust system by opening the blockage of mucous and coagulated blood. They are used in controlling fat metabolism and allergic reactions in addition, they kill worms. In the diet, they are usually included in the form of spices such as red chili, black pepper, ginger, coriander, garlic, etc. They should be 0.25% of the diet.
Bitter foods and spices increase the appetite, regulate the temperature of the body, and help to maintain and correct the skin functions. They are important dietary ingredients for strengthening the muscles, keeping the skin healthy, killing worms, in fat metabolism, and purifying the blood. Also after childbirth, they purify the mother’s milk. Bitter food, in the form of spices: turmeric, fenugreek, cumin seeds, mace, asafoetida, etc., and the form of vegetables: bitter cucumber, asparagus, parsley, mint, etc, should constitute 1% of the total diet.
Astringent Foods: Healing and Balancing
Astringent foodstuffs have an important role in healing body tissues. They stop functional irritations, strengthen capillaries and red blood cells, solidify the stool, and assist in the regulation of bile. The astringent taste is always found in combination with other tastes (for example, sweet astringent or sour astringent) and, usually, it is provided in the diet in the form of fruits, vegetables, and beans.
Moong beans, orange lentils, sweet peas, chickpeas, soybeans, bananas, etc. are all sweet astringent. Astringent food should be 5% of the diet.
Designing a Balanced Ayurvedic Meal
In Ayurvedic philosophy, the essence of a healthy diet revolves around the harmonious blend of the six fundamental tastes: Sweet, Sour, Salty, Bitter, Pungent, and Astringent, each proportionately contributing to the meal. This approach not only caters to the palate but more importantly, it ensures the regular functioning of the body by nurturing and maintaining the natural balance of the body’s five elemental energies. Straying from this balanced diet can disrupt this equilibrium, leading inevitably to health issues and a diminished lifespan. The Ayurvedic diet, therefore, is not just about eating; it’s a thoughtful practice of sustaining life and wellness through mindful nourishment.
Excess and Deficiency: Dietary Imbalances and Effects
Having an excess of sweet foods in the diet can cause obesity, loss of appetite, diabetes, artery defects, gland diseases, mucous problems, voice defects, colds, urinary diseases, and various other health malfunctions. An inadequate supply of sweet foods always causes weakness and loss of weight. As has already been mentioned, there are many varieties of sweet foods. They must be provided in fixed combinations in the diet such as grain and beans, grain and meat, or grain and milk products with vegetables, etc. It is very important to arrange sweet foods in different combinations.
An excessive amount of salt in the diet causes blood defects, circulatory diseases, fever, hemorrhage impotence, hair loss, gray hair, hyperacidity, and toxemia. A lack of salt causes digestive disorders, nerve defects, and blockage in the duct systems.
Sour fruits, fermented vegetables, vinegar, etc. used excessively will result in blood defects, biliary diseases, weakness, low immunity, infections, gout, and mucous disorders. Inadequate usage of sour substances will produce digestive disorders, neurasthenia, and general weakness in the organs, especially the heart.
Over usage of pungent foods or hot spices can cause impotence, dizziness, weakness, fever, and nerve diseases. Underusage creates blockage in the duct systems, worms, loss of appetite and abnormal growth.
Bitter spices in an excessive way will result in thinness, weakness, and general nerve disorders. Not using them at all causes low immunity, worms, and unhealthy skin and muscles.
An unusually high intake of astringent foods can cause constipation, nerve disease, slow muscle reaction, heart disease, paralysis, and impotence. Similarly, a low intake or complete lack makes for blood defects and slow healing of injuries.
Conclusion
In conclusion, the Ayurvedic principles offer a profound and holistic approach to nutrition, emphasizing the importance of understanding the intricate relationship between diet and the human body. Ayurveda teaches us that food is more than just a source of physical nourishment; it is a key factor in balancing our bodily elements and maintaining overall health. By adopting this ancient wisdom, we learn to see our meals not just as fuel, but as a means to harmonize our physical, mental, and spiritual well-being. Embracing this holistic approach encourages us to be more mindful of our dietary choices, understanding that what we eat directly impacts every aspect of our health. In this way, Ayurveda not only guides us towards optimal physical health but also towards a more balanced and harmonious way of living.
Author
Dr. Mana Bajra Bajracharya
PIYUSHABARSHI AUSHADHALAYA
Mahabouddha, Kathmandu, Nepal
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