Ayurvedic Nutrition Philosophy

Food Facts

1. Food is the only nourishment to replenish Dhatus – ‘energy reserves’ in various forms.
2. What we eat influences our mind and we act accordingly.
3. Food impacts physical strength, clarity and sharpness of mind, immunity and radiance
4. Food which is not transformed completely due to weak agni (digestive fire) is called ‘Ama’. Nutrients that are not completely metabolized and transformed into tissues in various body systems are also called ‘Ama’
5. Unhealthy food = Invitation to Diseases
6. Healthy food helps elevate health of body and mind, treats and reverses disease processes
7. Food is your medicine

Ayurveda’s understanding of food

Ayurveda has identified 6 Types of Food Tastes that are needed for proper functioning of body and mind

Taste Facts

1. Taste buds on the tongue perceive the sweet, sour, salty or bitter tastes. 
2. Pungent taste irritates the mucus membrane and astringent taste pulls / dries the mucus. 
3. All tastes in certain proportions are important for a healthy balance and functioning of the body. 
4. Sweet taste builds the tissues and should form a significant portion of your daily diet

Doshas and Corresponding Tastes

Optimum health 

Achieved when food is consumed with proper understanding of:

1. Age and Body Constitution
2. Season and location where food is grown
3. Quality and Quantity depending on light or heavy foods
4. Processing / Cooking method of food
5. Combined effect of different foods
6. Basic guidelines of eating

Effects of Processed Food – the bane of modern lifestyle

1. High amounts of fat, sodium and carbohydrates causing arterial and coronary diseases
2. Chemicals in food production such as artificial fertilizers, hormones, pesticides causing blocked channels due to toxins
3. Freezing of food – water molecules turn to ice with bigger volume and break the bonds between food molecules, rendering it lifeless
4. Microwaving processed food breaks the bonds between food molecules, changing the structure of food and its digestion
5. Chemically preserved foods can be carcinogenic when used periodically
6. Fried foods are heavy due to oil in food and difficult to digest
7. Carbonation of beverages injects carbon dioxide and produces hyper acidity in the GI tract 

Drinking habits

1. Warm water after waking up in morning
2. An hour after breakfast, lunch and dinner
3. Sip 2-4 oz water during meals to aid in digestion and absorption
4. Avoid water before meal – this weakens agni
5. Avoid water after meal – this dilutes agni and causes weight gain
6. Avoid cold water or water with ice

Eating Guidelines:

1. Establish a routine time, pleasant environment and frame of mind
2. Eat quantity that matches your Agni and body constitution
3. Eat warm food, 3 meals / day, rich in sweet taste
4. Eat after previous food has been digested, i.e., give sufficient time between meals
5. Chew your food several times (32 times as per Ayurveda) before swallowing
6. Minimize or avoid distractions such as media, work, etc. Avoid eating on the run
7. Eat less quantity of heavy and sweet foods, more quantity of light foods 

When to Eat

1. Eat when you are hungry
2. Observe meal times and your body will express hunger at these times

Rule of Thumb

Fill your stomach as follows during meals:

1. ½ Food
2. ¼ Water
3. ¼ Empty to aid digestion

Eating Sequence of Tastes During Meals

1. Sweet
2. Sour, Salty, Pungent, Bitter
3. Astringent