Hour 55 Ayurveda – Food Science II

Ashta Vidha Vishesha Ahara Ayatana (The Eight Factors To Partake Food) Part 1

Introduction

• The concept of Ashta Vidha Vishesha Aahara Ayatana refers to the eight factors that determine the quality and impact of food on the body according to Ayurveda.
• These factors are essential for understanding how food interacts with the body’s constitution, digestion, and overall health.

The eight factors of AshtaVidha Vishesha Aahara Ayatana are

1. Prakriti (Nature of the food)
2. Karana (Processing of the food)
3. Sampat (Quality of the food)
4. Desha (Place or habitat)
5. Kala (Time or season)
6. Upayoga Samstha (Rules of consumption)
7. Upayokta (The person who eats)
8. Rashi (Quantity of food)

1. Prakriti (Nature of Food)

The first factor is the inherent characteristics or qualities of food. Each food item possesses specific traits such as being heavy or light, hot or cold, oily or dry. These qualities determine how the food interacts with our body.

• Heavy foods (e.g., animal products) are more taxing on digestion and should be avoided if digestive power is weak.
• Light foods (e.g., fruits, salads) are easier to digest and suitable for all constitutions.
  Understanding the nature of food helps tailor dietary choices according to one’s Prakriti (body constitution) and digestive capacity.

2. Samskara (Processing of Food)

This refers to the transformation food undergoes during preparation. Cooking methods, the use of spices, and the addition of water influence the final properties of a dish.

• Cooking methods like boiling, frying, or roasting affect digestibility. For instance, boiled food is easier to digest than fried food.
• Spices enhance Agni (digestive fire). Warming spices like ginger and cinnamon aid digestion, while cooling spices like mint can soothe the stomach.
• Water proportion impacts texture and digestibility. For example, porridge with the right amount of water becomes nourishing and easy to digest, while excess water makes it heavy.

Attention to food preparation enhances its nutritive value and digestibility, ensuring it aligns with our body’s needs.

3. Samyoga (Combination of Substances)

This refers to the pairing of foods or substances and their resulting qualities. When combined, substances can create new properties, which may be beneficial or harmful.

• Positive combinations enhance the therapeutic value of food.
• Incompatible combinations, like honey and ghee in equal quantities, produce toxicity despite their individual benefits.
  A deep understanding of food combinations prevents harmful interactions and maximizes the benefits of meals.

4. Rashi (Quantity of Food)

The quantity of food consumed is pivotal for maintaining balance in the body. Ayurveda classifies this into:

• Total Quantity: The overall amount of food should match one’s Agni (digestive power). Overeating or undereating disturbs Doshas and leads to diseases.
• Portion size: Individual components of the meal should be adjusted based on their properties. For instance, heavy or oily foods should be consumed in smaller portions, especially if weight loss is desired.
  Eating the right quantity ensures proper digestion and nourishment without overburdening the system.

5. Desha (Place or Habitat)

Desha emphasizes the region where food is grown and how it influences its qualities. The environment, including soil and climate, imparts distinct characteristics to food:

• Dry regions produce foods with Vata-dominant qualities, suitable for Kapha individuals.
• Marshy lands yield Kapha-rich foods, beneficial for Pitta or Vata constitutions.
• Temperate regions offer balanced crops for all Doshas.
  Selecting locally grown, climate-appropriate foods enhances digestion and aligns with one’s constitution.

Continued…………….