8 Ayurveda Food Guidelines

Ayurveda food is the Best Key to Good Health is the concept of “Aahara vidhi Visesatatana” is discussed in detail in Charaka Samhita , where 8 crucial factors influencing food consumption are explained. 8 Ayurveda food guidelines are the Best key to good health. It is considered as the foundation of healthy food habit. According to the Charaka Samhita, improper food intake leads to various diseases, while a properly regulated diet promotes longevity, health, strength, and vitality. This article explores these eight factors comprehensively and their scientific relevance.

The Eight Factors of Aahara Vidhi Visesayatana

The Charaka Samhita elaborates on eight essential aspects that determine the quality, quantity, method, and effects of food intake. These are:

1. Prakriti (Nature of Food)

Prakriti is one of the eight Ayurveda Food guideline. This refers to the inherent qualities of food items, such as heaviness, lightness, moisture content, and temperature.
The Examples are Heavy to Digest (Guru): Milk, meat, lentils (e.g., red lentils), Light to Digest (Laghu): Green gram, leafy vegetables, fruits & Cooling Effect (Śīta): Milk, ghee, watermelon
Heating Effect (Uṣṇa): Ginger, black pepper, garlic etc.

2. Karana (Processing of Food)

In Aahara Vidhi Visheshayatana, Karana (Processing/Transformation) is one of the eight factors that influence the quality and effects of food. It refers to various processing techniques that modify the natural properties of food substances, making them more suitable for consumption, enhancing their digestibility, and sometimes altering their potency.
Karana (Processing) in Aahara Vidhi Vishesayatana
Karana involves different physical, chemical, and environmental transformations applied to food. It includes Sanskara (modifications), which can change the Guna (qualities), Rasa (taste), Veerya (potency), Vipaka (post-digestive effect), and Prabhava (specific action) of the food.

Types of Karana (Processing Methods)

Samskara (Modification): Transformation by processing methods such as cooking, roasting, frying, fermentation, churning, and purification.
Agni-Sanskara (Heat Processing): Cooking enhances digestibility and changes properties (e.g., raw rice vs. cooked rice). Example: Boiling milk increases its digestibility and reduces heavy properties.
Kalpana (Preparations): Different Ayurvedic food preparations (e.g., Swarasa, Kalka, Kwatha) are forms of Karana that modify the properties of raw substances.
Shodhana (Purification): Some substances need detoxification to remove harmful effects, e.g., Visha Dravya (toxic substances like Hing, Bhallataka).
Mardana (Grinding): Breaking down particles to improve absorption, e.g., grinding grains into flour.
Manthana (Churning): This process separates different fractions of food, e.g., churning curd to obtain buttermilk (Takra), which has different properties from milk or curd.
Prakshalana (Washing): Removes unwanted impurities and modifies properties.
Dipan-Pachan (Fermentation): Some foods require fermentation, which enhances their probiotic nature and changes their effects on digestion.

Effect of Karana on Food

Enhances Digestibility: Cooking and processing make food lighter (Laghu) and easier to digest.
Alters Rasa and Veerya: Changes the taste and potency of food, affecting its action on the body.
Detoxification: Removes harmful properties from certain substances.
Improves Absorption: Breaking down food helps in better assimilation.
Increases Palatability: Makes food more appealing and acceptable.

Examples of Karana in Daily Diet

Raw wheat is difficult to digest, but roti or cooked wheat porridge is easily digestible.
Milk is heavy (Guru), but when churned into buttermilk (Takra), it becomes light (Laghu) and easier to digest.
Curd is Kapha-increasing, but when churned, it turns into buttermilk, which reduces Kapha and aids digestion.

Conclusion

Karana is a vital principle in Ayurveda’s Aahara Vidhi, emphasizing that food processing significantly influences its nutritional value and therapeutic properties. The right processing methods ensure better digestion, absorption, and health benefits while reducing potential harmful effects.

3. Samyoga (Combination)

In Ayurveda, Samyoga (संयोग) refers to the combination or mixing of different food substances, which plays a crucial role in Aahara Vidhi Visheshaayatana (आहार विधि विशेषायतन)—the eight specific factors that determine the quality and effect of food on health.
Samyoga (संयोग) – Combination of Foods
Samyoga emphasizes how different foods interact when combined, influencing digestion, absorption, and overall health. It can have beneficial, neutral, or harmful effects depending on the compatibility of the ingredients.

Role of Samyoga in Aahara Vidhi Visheshaayatana

According to Ayurveda, the combination of food items affects their properties, potency, taste, and impact on the body’s doshas (Vata, Pitta, Kapha). Some key considerations include:

1. Guna Samyoga (Combination of Qualities)
   o Mixing light (Laghu) and heavy (Guru) foods can alter digestion.
   o E.g., mixing honey (light) with ghee (heavy) in equal quantities is considered toxic.
2. Rasa Samyoga (Combination of Tastes)
   o Certain taste combinations are beneficial, while others cause imbalance.
   o E.g., milk (Madhura) and fish (Katu, Tikta) are incompatible.
3. Virya Samyoga (Combination of Potency – Ushna/Sheeta)
   o Mixing hot (Ushna) and cold (Sheeta) potency foods may disturb Agni (digestive fire).
   o E.g., yogurt (hot potency) with milk (cold potency) is incompatible.
4. Vipaka Samyoga (Post-Digestive Effect)
   o Foods with different Vipaka (Madhura, Amla, Katu) should be wisely combined.
   o E.g., taking milk (Madhura Vipaka) with sour fruits (Amla Vipaka) leads to indigestion.
5. Dosha Samyoga (Effect on Doshas)
   o Some food combinations aggravate specific doshas.
   o E.g., curd with salt aggravates Kapha and Pitta, leading to skin disorders.
   Examples of Good and Bad Samyoga
   Beneficial Combinations:
   • Ghee + Warm Water (enhances digestion)
   • Turmeric + Black Pepper (boosts absorption of curcumin)
   • Rice + Mung Dal (easily digestible, balances Tri-Dosha)
   Harmful Combinations (Viruddha Aahara):
   • Milk + Fish (incompatible digestion, produces toxins)
   • Milk + Fruits (ferments in the stomach, causes acidity)
   • Honey + Hot Water (produces toxic substances)
   Conclusion
   Samyoga in Aahara Vidhi Visheshaayatana is a crucial principle in Ayurveda that ensures proper food compatibility for digestion, health, and disease prevention. Following Ayurveda dietary guidelines on food combinations can enhance nutrition and prevent imbalances leading to non-communicable diseases. There are different aspects of combination. Improper combination makes the Aahara Viruddha (Incompatible) which causes harm effect in macro (physical body) to micro level(gene).

4. Rashi (Quantity)

In Aahara Vidhi Visheshayatana, the concept of Matra (Quantity) of Aahara plays a crucial role in maintaining health and preventing diseases. The appropriate quantity of food depends on various factors such as Agni (digestive fire), Bala (strength), Prakriti (constitution), and Vyadhi (diseases).

Matra (Quantity) of Aahara

Acharya Charaka mentions two types of food quantities:

1. Sarvagraha (Total Quantity) – The overall quantity of food consumed in a meal.
2. Parigraha (Individual Quantity) – The quantity of individual food items in a meal.
   Guidelines for Aahara Matra
   • Food should be consumed in an amount that does not cause heaviness or indigestion.
   • One should eat until they feel satisfied but not overstuffed.
   • The stomach should be divided into three parts:
   o ½ Part – Solid Food
   o ¼ Part – Liquid
   o ¼ Part – Empty Space (for proper digestion and movement of Doshas)
   • The quantity should be adjusted based on Agni (digestive power) – individuals with strong Agni can consume more, while those with weak Agni should take smaller portions.
   Effects of Improper Quantity
   Excessive Intake (Ati Matra Aahara) → Indigestion, heaviness, obesity, metabolic disorders.
   Inadequate Intake (Heena Matra Aahara) → Malnutrition, weakness, reduced Ojas, and vitiation of Vata Dosha.
   The right quantity of food in Aahara Vidhi Visheshayatana is crucial for maintaining good digestion, metabolism, and overall health. It should be individualized based on Agni, Dosha, and physiological needs.

5. Desha (Place)

Aahara Vidhi according to Jangala, Aanupa and Sadharana Desha for different Manas prakriti
In Ayurveda, dietary principles (Aahara Vidhi) should be tailored according to Desa (region) and Manas Prakriti (mental constitution: Sattvik, Rajasic, Tamasic) for optimal physical and mental well-being.

1. Jangala Deśa (Arid/Dry Region)(e.g., deserts, dry lands, less vegetation, scarcity of water)
   General Aahara Vidhi:
   Foods should be moist, cooling, and hydrating to balance dryness.
   Emphasize unctuous, nourishing, and cooling substances like milk, ghee, coconut water, buttermilk, fresh fruits, and vegetables.
   Avoid dry, excessively hot, or rough-textured foods.
   Manas Prakriti-wise Aahara
   Sattvika Prakriti
   Recommended: Fresh dairy, sweet fruits (mango, grapes), almonds, warm herbal infusions, freshly cooked rice, wheat, ghee.
   Avoid: Excessive dry foods, stale or processed items.
   Rājasika Prakriti
   Recommended: Cooling foods like cucumbers, coconut water, barley, buttermilk, and mild spices (fennel, coriander).
   Avoid: Excess chili, garlic, deep-fried, fermented, and excessively stimulating foods.
   Tamasika Prakriti
   Recommended: Light, fresh foods like moong dal, warm soups, seasonal fruits, mild herbal teas.
   Avoid: Heavy dairy, processed foods, overcooked stale food.
2. Anupa Desa (Marshy/Humid Region)
   (e.g., riverbanks, coastal areas, wetlands with high humidity and dense vegetation)
   General Aahara Vidhi:
   Food should be light, non-greasy, bitter, and astringent to counteract excess moisture and sluggish digestion.
   Favor barley, green leafy vegetables, pulses (moong dal, horse gram), warm herbal drinks.
   Avoid oily, excessively sweet, and heavy-to-digest foods.
   Manas Prakriti-wise Aahara
   Sattvika Prakriti
   Recommended: Barley, light vegetables (bitter gourd, bottle gourd), moong dal, fresh herbs (tulsi, coriander).
   Avoid: Overly sweet or greasy food, excess dairy.
   Rajasika Prakriti
   Recommended: Mildly spiced foods, bitter and astringent herbs (neem, turmeric, triphala), light grains (barley, rice), legumes.
   Avoid: Heavy, fermented, excessively salty, or sour foods.
   Tamasika Prakriti
   Recommended: Warm, detoxifying, light foods like soups, steamed vegetables, herbal teas.
   Avoid: Processed, stale, fried, or excessively rich foods.
3. Sadharana Desa (Moderate/Neutral Region)
   (e.g., balanced climate with moderate temperature and humidity, fertile land)
   General Aahara Vidhi:
   Balanced diet with all six tastes (sweet, sour, salty, bitter, pungent, and astringent).
   Seasonal eating pattern recommended:
   Winter & Rainy Season → More warm and nourishing foods.
   Summer → More cooling and hydrating foods.
   Manas Prakriti-wise Aahara
   Sattvika Prakriti
   Recommended: Seasonal fresh vegetables, light grains, fresh dairy, nuts, ghee, and cooling herbal teas.
   Avoid: Over-processed, overly spicy, or stale food.
   Rājasika Prakriti
   Recommended: Moderately spiced, fresh foods with less oil and salt, bitter greens, barley, and fresh curd.
   Avoid: Overly stimulating, excessively spicy, and salty foods.
   Tāmasika Prakriti
   Recommended: Light and sattvic foods, warm herbal soups, and seasonal fruits.
   Avoid: Heavy, stale, processed, fermented, or junk food.
   Summary Table
   Deśa Sāttvika Manas Prakriti Rājasika Manas Prakriti Tāmasika Manas Prakriti
   Jangala (Dry) Hydrating foods (milk, fruits, ghee) Cooling foods (buttermilk, barley) Light and warm foods (soups, dal)
   Anupa (Humid) Light, non-greasy (barley, moong dal) Bitter, astringent (greens, turmeric) Detoxifying and warm foods (herbal teas, steamed vegetables)
   Sādhārana (Moderate) Balanced seasonal diet Moderately spiced, fresh foods Light, sattvic, non-processed foods

6. Kala (Time & Season)

“Kala” (काल) refers to the appropriate time for consuming food and its significance in digestion, metabolism, and overall health. Kala (Time) in Aahara Vidhi Visheshayatana
Nitya Kala (Daily Routine) – One should eat food at a fixed time every day, ideally following the principles of Dinacharya (daily regimen).
Ritu Kala (Seasonal Consideration) – Food should be adjusted according to Ritucharya (seasonal regimen), ensuring balance with changing environmental conditions.

Avastha Kala (Body Condition)

The time of eating should be based on an individual’s digestive capacity (Agni Bala), health status, and activity level.

Pachana Kala (Digestion Time) –

Food should be consumed only after the previous meal is digested properly to prevent indigestion and metabolic disorders.

Dosha Kala (Dosha Dominance)

Eating at an appropriate time can help balance Vata, Pitta, and Kapha Dosha(s).

Importance of Kala in Aahara

Eating at the wrong time (Akala Bhojana) leads to indigestion, accumulation of Ama (toxins), and lifestyle diseases. Regular meal timing improves digestion, maintains gut health, and prevents metabolic disorders. Thus, Kala plays a crucial role in Ayurveda nutrition and overall well-being. Would you like me to elaborate on a specific aspect? Let’s explore Kala (काल) in Aahara Vidhi Visheshayatana in more detail, including its deeper significance in Ayurveda.

Nitya Kala (Daily Routine & Meal Timing)

Ayurveda emphasizes eating meals at fixed times to align with the body’s natural biological clock (circadian rhythm). The ideal meal schedule:
Morning (Breakfast) – Should be light, as Agni (digestive fire) is still awakening. Midday (Lunch) – Should be the heaviest meal since Pitta Dosha is dominant, and Agni is strongest.
Evening (Dinner) – Should be lighter and taken before sunset or at least 2–3 hours before sleep (Best is before sunset).

Ritu Kala (Seasonal Adaptation)

The choice of food should be based on seasonal variations (Ritucharya):
Hemanta & Shishira (Winter) – Strong Agni, so heavy, nourishing, and unctuous foods are beneficial.
Vasanta (Spring) – As Kapha increases, light and easily digestible foods are preferable.
Grishma (Summer) – Pitta aggravates, so cooling and hydrating foods are recommended.
Varsha (Monsoon) – Weakened Agni, so warm, easily digestible, and light foods are advised.
Sharad (Autumn) – Pitta dominance requires cooling, bitter, and astringent foods.

Avastha Kala (Considering Individual Health Conditions)

Tikshna Agni (Strong Digestive Power) – Can digest heavier foods.
Manda Agni (Weak Digestion) – Requires lighter meals.

Vyadhi Kala (During Illness)

Easily digestible foods like Manda, Peya, Vilepi, Krita/Akrita Mamsa Rasa & Yusha should be consumed.

Pachana Kala (Time for Digestion)

Ayurveda advises eating only after the previous meal is fully digested to prevent Ama (toxic undigested matter).

Jirna Aahara Lakshana (Signs of digested food) include:
Lightness in the abdomen. Hunger and thirst reappearing naturally. Proper bowel movement and belching.

Dosha Kala (Considering Dosha Cycles)

Vata Kala (2–6 AM & PM) – Food should be grounding, warm, and nourishing. Pitta Kala (10 AM–2 PM & 10 PM–2 AM) – The main meal should be taken at noon, avoiding heavy and spicy food at night.
Kapha Kala (6–10 AM & PM) – Avoid heavy meals during Kapha dominance, as digestion is sluggish.

Key Ayurveda Principles on Kala in Aahara

Eating at irregular times (Akala Bhojana) disturbs Agni and leads to digestive disorders. Night eating, frequent snacking, and skipping meals disrupt the body’s rhythm and cause metabolic diseases. Aligning food consumption with Kala maintains health, improves digestion, and prevents Ama formation. Would you like more insights on specific aspects like meal timing for different constitutions (Prakriti) or disease conditions? Kala in Aahara Vidhi Based on Prakriti (Constitution) & Disease Conditions Ayurveda emphasizes that meal timing (Kala) should be tailored to individual Prakriti (body constitution) and disease conditions (Vyadhi Kala) to optimize digestion, metabolism, and overall health.

Kala in Aahara for Different Prakriti

A. Vata Prakriti (Dominated by Air & Ether) Nature: Light, dry, irregular digestion, prone to bloating & constipation. Best Meal Timing: Morning: Warm, nourishing breakfast (Peya, Manda, Kitchari) at a fixed time. Lunch: Heaviest meal, ideally between 12–1 PM when digestion is strongest. Evening: Light but grounding dinner before 7 PM to avoid aggravating Vata. Special Considerations: Avoid skipping meals, eat at regular times, and consume warm, oily, and moist foods.
B. Pitta Prakriti (Dominated by Fire & Water) Nature: Strong digestion, quick metabolism, prone to acidity & inflammation. Best Meal Timing: Morning: Light but cooling breakfast (coconut water, milk, fruits). Lunch: The largest meal between 12–2 PM, avoiding excessive spice. Evening: Early dinner before 7 PM, cooling
C. Kapha Prakriti(Dominated by Jala & Ether) Nature:For individuals with Kapha Prakriti, the diet should focus on balancing Kapha dosha, which is heavy, moist, cool, and slow in nature. The key is to incorporate light, dry, warm, and stimulating foods to maintain balance.
You should consult Aaterya Aarogya mandir and Research Center to know your Prakriti and personalized Aahara Plan.

Diet should be adjusted according to the time of the day, season, and age of an individual.
Examples:
Summer (Grīṣma Ṛtu): Cooling foods like juices, fruits, and dairy
Autumn (Śarada Ṛtu): Bitter, astringent, and light foods like honey, barley, and green gram
Winter (Hemanta/Śiśira Ṛtu): Nourishing, oily, and warm foods like sesame, nuts, and ghee

7. Upayoga-Sanstha (Rules of Eating)

This factor refers to the method of food preparation and consumption.
Key Points:
Use clean utensils and eat fresh food
Avoid extremely hot or cold food
Proper cooking methods enhance digestibility

8. Upayokta (Consumer’s Condition)

The 8th Ayurveda Food guideline is Consumer. The effect of food varies depending on the individual’s age, strength, digestive power, and health condition.
Examples:
Children: Need light, nutritious, and moist foods (e.g., milk, porridge, ghee)
Elderly: Require easy-to-digest foods that pacify Vāta (e.g., soups, herbal teas)
Patients: Should eat according to their health conditions under medical supervision

Sattva (Purity of Food & Mental State of Eater)

The mental state during eating impacts digestion and overall health. Ayurveda recommends eating with a positive and calm mind.
Guidelines:
Avoid eating in anger, sadness, or stress
Eat with gratitude and mindfulness
Maintain a pleasant and clean eating environment Saṅgha (Food Combination & Compatibility)
Certain food combinations can be beneficial, while others can be harmful (Viruddhāhāra).
Examples of Incompatible Food Combinations:
Milk + Sour Fruits (e.g., citrus fruits)
Milk + Fish
Ghee + Honey (in equal proportions)Scientific Basis of Āhāra Vidhi Viśeṣāyatana
Modern nutritional science aligns with many Ayurvedic dietary principles:
Food Properties (Prakṛti): Different foods have distinct effects on digestion and metabolism.
Quantity (Saṁkhyā): Balanced portions prevent malnutrition and obesity.
Regional Diet (Deśa): Locally sourced foods suit the native climate and digestive adaptability.
Time-Specific Diet (Kāla): Circadian rhythm and seasonal adaptations support optimal health.
Food Preparation (Upayoga-Saṁsthā): Cooking techniques impact nutritional value.
Individual Differences (Upayoktā): Personalized nutrition is essential.
Mindful Eating (Sattva): A positive mindset enhances digestion and assimilation.
Food Combinations (Saṅgha): Incorrect combinations can lead to food intolerance and allergies.

Conclusion

The concept of “Āhāra Vidhi Viśeṣāyatana” is a crucial principle in Ayurveda, providing a comprehensive guideline for healthy eating. The eight factors outlined in the Charaka Samhita have strong scientific backing and practical applications. By incorporating these principles into daily life, one can improve digestion, enhance immunity, and achieve a balanced, disease-free life.
“Hita-bhuk, Mita-bhuk, Ṛtu-bhuk” – Eat appropriately, in moderation, and according to seasonal needs to live a long, healthy life.