AYURVEDIC DIET

“The Ayurvedic science of diet is perhaps the most comprehensive natural system of dietetics in the world…”  D. Frawley & S Ranade, 2001.

Ayurvedic care starts with diet and digestion.  The most ancient textbook of Ayurveda, Charaka Samhita states “The distinction between health and disease arises as the result of the difference between wholesome and unwholesome diet… Disease is the result of faulty nutrition.”   Many factors determine which food is best for a person; the predominant functional dosha being a starting point.

Medicinal plants are often associated with the diet.  Food is of utmost importance in Ayurveda, and plants are considered food.  Spices and medicinal plants are an integral part of an Ayurvedic food regime.  Diet and herbs are basic healing tools of Ayurveda working at the physical level.   Qualities (attributes) of the food, tastes, digestibility are all factors to be considered in association with prakruti and vikruti, seasons, time of life, etc…

Pathya (wholesome diets and life regimes) is a general ayurvedic principle for good health.