Eating awareness and conduct

leafEating awareness and conduct : Tanmana bhunjita
Ayurveda specified 8 major factors of food convention
that include compatibility of dietary articles

fruit

  • Prakrti –Qualitative Characteristics of the Food
  • Karana – Processing of Food
  • Samyoga –Mixing/ combination
  • Rashi – The Quantity
  • Desha – Habitat of the person
  • Kala – Time & Seasonal Variation
  • Upayogasansta – Variable Digestibility of various food articles
  • Upayokta – The person who takes the Food

Three important factors while dealing with the health and disease comprise

  • Oushadha (Drug & therapies)
  • Ahara (Diet)
  • Vihara (Practices).

Ayurveda also includes Ahara as one among the tripods giving the first and foremost place to Ahara.

  • Pathya (or a proper diet) is defined as the ahara which is congenial to the tissues of the body & relished by the person.
  • The Pathya is the one which keeps the person healthy, maintains normal body functions leads to proper functioning of the organs, nourishes the mind and intellect, prevents diseases and at the same time corrects the irregularities that may occur in the body

Incompatible contacts of sense organs :Asathmya Indriyartha Samyoga

  • Human sense organs like sense organ of vision, keep regular contact with world outside, to perceive sensations.
  • When the contact is not proper it is called incompatible correlation of sensory system with its respective sensations.

There are three varieties of incompatible correlations comprise.

  • No contact or negligible contact (Ayoga _ Heenayoga)
  • Excessive contact (Atiyoga)
  • Contact with unnatural sensations (Mithya yoga ) )

Trividha Nimitas – the three causative factors

Ayurveda has identified three main causes being
responsible for all sorts of diseases, avoidance of
which prevents the manifestation of diseases

  • Misuse of intellect (Pragnyaparadha)
  • Incompatible co-relation of sense organs (Asathmya
    Indriyartha Samyoga)
  • Abnormal cycles of seasons (Ritu Viparyaya)