Classificaton of Food : In the views of Ayurveda, this is for the food and life, Today we are going to give you another update on your food and diet schedule. We have came up with a new diet part which can help you in your digestion, keeping the strength of body alive and make your way far away from diseases.
So go on for more :
Sukadhanya varga (group of corns with spike)
Following are the traditional varieties of Rice (origin India) :
|Rakta (Red rice)||Sakunahrta||kancana|
They are sweet in taste and at the end of digestion, unctuous, aphrodisiac, cause constipation and little quantity of faeces have astringent as secondary taste, good for health easily digestible, diuretic and cold in potency.
Among the above varieties and even among the suka dhanyas (grains) the rakta variety is best i.e. Types of Wheat and Rice (little Red color hint in the texture) , it relieves thirst and mitigates all the three doshas, next inferior to that is mahan variety.
Sastika (60-Day Rice) (the paddy which matures in sixty days) is best among vrihi (paddy) i.e. Oryza sativa is unctuous, constipating, easily digestible, sweet, mitigates the three dosas, stays long inside the body (alimentary tract), cold in potency, it is of two kinds goura (white) and asita-goura (blackish-white).
The different varieties of rice mentioned here are either not clearly recognizable or even hard to find now a day as majority of them have been replaced by high yielding, new strains, each kind has regional characters and not grown uniformly throughout the country. The kind of rice which is easily digestible, having sweet taste and pleasant smell has to be selected for daily use.
Tranadhanya varga (group of grains produced by grass like plant)
Kangu (Fox Millet), kodrava (Kodo millet), nivara (Oryza nivara : Indian Wild Rice) , Okayama and other tranadhanya are cold in potency, easily digestible, increase vata, scarificient and mitigate kapha and pitta.
Yava (barley) is dry, cold in potency, hard to digest, laxative (sweet sara) helps formation of faeces and flatus, body fat. It makes the humours ( pitta and kapha), reach at an equilibrium position in the body which leads to the cure of chonic nasal catarrh, dyspnoea, cough, stiffness of the thigh (urusthamba), diseases of the throat and skin.
Wheat is aphrodisiac, cold in potency, hard to digest, unctuous, nourishing, mitigates vata and pitta, unites the broken parts sweet in taste, gives strength and is sara (laxative).
Simbidhanya varga (group of legumes or pulses)
Mudga (green gram), adhaki (tur), masura (lentil), and other varieties belong to the group called simbidhanya (those having pods/legumes). They produce constipation, astringent sweet in taste, absorb water, pungent after digestion, cold in potency, easily digestable, mitigate fat, kapha, asra (blood) and pitta, situated for use as external application and bathing the body parts etc.
Among them mudga (green gram) is best, it causes mild increase of vata; kalaya (round pea) causes great increase of vata; rajamasa (bigsized blackgram) also increases vata and dryness, produces more faeces and is hard to digest.
Kulattha (horse gram) is hot in potency, sour at the end of digestion, cures diseases of semen, urinary stones, dyspnoea, chronic nasal catarrh, cough, haemorrhoids, aggravation of kapha and vata .
Masa (black gram) is unctuous, increases strength, kapha, faecal matter and pitta, is laxative, not easily digestable, hot in potency, mitigate vata, sweet in taste, causes increase and elimination of semen greatly.
Tila (sesamum) is hot in potency, good for skin, cold on touch, good for hairs, strengthening, not easily digestable, produces little quantity of urine, pungent at the end of digestion and increases intelligence, digestive function, humours (kapha and pitta).
Fresh grains (just harvested) causes excess exudation from tissue pores and block them by its actions (abhisyandi ), those old by one year are easily digestible, those which grow quickly, those which are removed of their husk, those that are properly fried are also easily digestible. Thus diet should be with old grain, minimizing the use of fresh ones.
Krtanna varga (group of prepared foods)
Manda, peya, vilepi and odana are more easily digestible in their preceding order of enumeration. They are used in Ayurvedic Dietary Regimen and have different methods for preparation which differ from each other by a very few steps. Out of them, manda is the best because it causes easy movement of faeces and flatus, relieving thirst and exhaustion, residues of dosas (which might have remained over even after purificatory therapies), it helps in digestion, restores the normalcy of the tissues, causes softness of the channels (and tissue pores), perspiration and kindles the digestive activity.
Peya relieves hunger, thirst, exhaustion, debility,diseases of the abdomen and fevers, it causes easy elimination of faeces, good for all, kindles appetite and helps digestion.
Vilepi withholds discharge of fluids from the body, good for the heart, relieves thirst, kindles appetite, ideal for all, especially for those suffering from ulcers, eye diseases, those who have been administered purifactory therapies, who are weak and who have been given fats for drinking as part of oleation therapy.
Odana prepared with grains which have been washed well, in which the entire water has evaporated and which is devoid of hot fumes is easily digestable.
Mamsa varga (group of meats)
Further distribution of mamsa varga can be done as:-
- Jangala (region of land which has dry forests with less rainfall)
- Mrga varga (deer etc.)
- Viskira vraga (birds which scratch the ground with their legs and pick up their food)
- Pratuda varga (birds which peck the food and eat)
- Anupa (region with plenty of rainfall and water logged)
- Mahamrga varga
- Jalacara varga (aquatic birds)
- Matsya varga (fishes)
- Sadharana (region which has neither too much of dryness nor too much of moisture)
- Bilesaya (living in burrows)
- Prasaha (which catch their food by the teeth, tear it and eat)
Meat of animals which have been just killed, which are pure (uncontaminated) and of adult animals only should be used as food; meat of dead animals, of those which are very emaciated, which are very fatty, and of those animals which are dead due to disease, water (drowning) and poison should be rejected.
Saka varga (group of leafy vegetable
- Sakas (leafy vegitables) of patha, sathi, susa, sunisanna, satinaja in general, mitigates all the three dosas, are easily digestable and stop elimination of fluids from the body.
- Sunna increases hunger and is aphrodisiac.
- Rajaksava is stil better and cures duodental diseases, haemorrhoids.
- Vastuka breaks up the hard faeces.
- Kakamaci mitigates the three dosas, cure leprosy (and other skin diseases) is aphrodisiac, hot in potency, rejuvenator, causes easy movement of faeces, and is good for voice.
- Cangeri is sour taste, kindles digestion, good for duodena diseases, haemorrhoids and for increased vata and kapha, hot in potency, withhold elimination of fluids and is easily digestable.
- Patola is good for the heart (or the mind),destroys worms, sweet at the end of digestion and gives taste.
- Vasa cures vomiting, cough, cough and specially so the haemorragic disease.
- Karavella(karela) is bitter in taste, kindles digestion and mitigates kapha and pitta especially.
- Tanduliya is cold in potency, dry sweet in taste and also at the end of digestion and easily digestable, cures intoxication, pitta, poison and disorders of blood, munjata mitigates vata and pitta, is unctuous, cold in potency, hard to digest, sweet, makes the body stout and increases semen.
- Kusmanda(kaddu) is best among the creepers, mitigates vata and pita , cleanses the urinary bladder, and aphrodisiac.
- Tumba (alabu) is very dry (causes dryness) withholds elimination of fluids from the body.
- Kalinga, ervaru and cirbhita when tender mitigate pitta and are cold in potency, but when ripe are opposite in qualities, these which are overripe and separated from its attachment, will be alkaline in taste, increase pitta, mitigate kapha, and vata, improves taste and appetite, good for the heart, cures enlargement of the prostate, distention of abdomen and are easily digestable.
- Sarsapa is not easily digestable, hot in potency, binds the faeces and urine and causes increase of all the dosas.
- Ardrika (ginger) is bitter and sweet in taste, diuretic and does not increase pitta.
- Lasuna is highly penetrating (deep into tissue), hot in potency, pungent in taste and at the end of digestion, makes the bowels to move, good for the heat (or the mind),and hairs hard to digest, aphrodisiac, unctuous, improves taste and digestion, help union of fractures, gives strength, greatly vitiates the bood and pitta, cures leucoderma, leprosy, abdominal tumours, diabetes, worms, diseases caused by kapha and vata, hiccup, chronic nasal catarrh, dyspnoea and cough. It is a rejuvenator of the body.
Phala varga (group of fruits)
Draksha (grapes) is best among fruits, is aphrodisiac, good for the eyes, helps elimination of urine and faeces, sweet in taste and at the end of digestion, unctuous, slightly astringent, cold in potency, hard to digest, cures diseases of vata, pitta and rakta.
Dadima (pomegranate) mitigates the greatly increased pitta in particular and the other dosas also and is sweet; the sour variety is also not going to increase pitta, not very hot in potency and mitigates vata and kapha. All varieties are good to the heart, easily digestable, unctuous, withhold elimination of fluids, stimulate appetite and digestion.
Jambava (fruit of jambu) is not easily digestable, stays long inside the stomach, cold in potency, causes aggravation of vata especially, water absorbent from urine and faeces, bad for throat and mitigates kapha and pitta.
Bala amra (tender, unripe mango) increases vata, sweet and sour in taste, rakta and pitta; when its stone is formed, it increases kapha and pitta; when it is ripe it is not easily digestable, mitigates vata, increases kapha and semen.
Ausadha varga (group of drugs)
Lavana (Salts)- All the salts are visyandi (produce more secretions in the tissues), suksma (enter into minute pores), helps soft/easy movement of faeces, mitigate vata, help digestion, are penetrating, aggravate kapha and pitta. Among them, saindhava salt is slightly sweet, aphrodisiac, good for the heart, mitigates all the three dosas, easily digestable, not hot in potency, good for health, does not cause burning sensation during digestion and kindles digestion.
Kshara (alkalies)- All ksharas (alkalies) are very penetrating; very hot in potency, destroy worms (bacteria etc.) easily digestable, vitiate pitta and asrk (blood), help digestion of other substances, help break up hard masses, not good for the heart, punctures the tissues, being pungent and salty in taste, are not good for semen, ojas (essence of tissues), hairs and eye (vision).
Triphala- It comprises of three drugs i.e. haritaki, amalaki and vibhitaki. It is the best rejuvenator of the body, cures diseases of the eyes, heals wounds and cures skin diseases, excess moisture of the tissues, obesity, diabetes, aggravation of kapha and asra (blood).
Trijataka & chaturjata- twak, patra and ela together are known as trijataka and these along with kesara form the caturjata. They cause aggravation of pitta, are penetrating, hot in potency, dry, improve taste and hunger.
Trikatu- Marica, pippali and sunthi together form trikatu. It cures obesity, dysnoea, dyspepsia, cough, filariasis and chronic nasal catarrah
Pancakolaka- Pippali, pippalimula, cavya, citraka and nagara together known as pancakolaka. It cures abdominal tumors, disease of the spleen, enlargement of the abdomen, distension and colic, and is best to improve hunger and digestion.
Mahat pancamula- Bilwa, kasmarya, tarkari, patalaa, tintuka are mahat pancamula. It is astringent and bitter in taste, hot in potency and mitigate kapha and anila (vata).
Hrasva pancamula- brhati, kantakari, saliparni, prsniparni and goksuraka together are hrasva pancamula. It is sweet in taste and at the end of digestion, neither very hot nor very cold in potency and mitigates all the dosas.
Madhyam pancamula- Bala, punarnava, eranda, masaparni, mudgaparni form madhyam pancamula. It mitigates kapha and vata, does not greatly aggravate pitta and is laxative.
Jivana pancamula- abhiru, vira, jivanti, jivaka and rsabhaka are jivana pancamula. It is good for the eye, aphrodisiac and mitigates pitta and anila (vata).
Trna pancamula- it consists of darbha, kasa, iksu, sara and sali and mitigates pitta.
There is much to go. Stay tuned for more
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