"EXPLORING VIRUDDHA AHARA: THE AYURVEDIC PERSPECTIVE ON HARMFUL FOOD COMBINATIONS"

Authors

  • Dr. Shweta Mumbaraddi Ph. D Scholar, Dept. of Agada Tantra, FIMS, SGT University, Gurugram Haryana. India Author
  • Prasanna V. Savanur Dean and Head of Department of Dravyaguna, SGT University, Gurugram, Haryana Author
  • Dr. Santosh F Patil Associate Professor, Department of Agadatantra, KAHER, Shri B M Kankanawadi Ayurveda Mahavidyalaya, Post-Graduate studies & Research Center, Shahapur, Belagavi-590003, Karanataka, INDIA. Author

DOI:

https://doi.org/10.48047/jspdte83

Keywords:

Viruddha Ahara, Ayurveda, Agni, incompatible foods, dietary guidelines, Dosha imbalance

Abstract

Background: In Ayurveda, diet plays a fundamental role in maintaining health and preventing diseases. Viruddha Ahara, defined as incompatible food combinations, is believed to negatively impact health by disrupting the body's equilibrium, leading to various acute and chronic illnesses. Objective: This article aims to explore the Ayurvedic perspective on Viruddha Ahara, analyzing traditional guidelines, mechanisms, and implications of consuming incompatible foods on human health. 

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References

Lad V. Textbook of Ayurveda: Fundamental Principles. 2nd ed. Albuquerque: The Ayurvedic Press; 2002.

Tripathi B. Charaka Samhita, Vol I. Chaukhamba Surbharati Prakashan; 2008.

World Health Organization. Global status report on noncommunicable diseases 2014. Geneva: WHO Press; 2014.

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Published

2024-10-10

Issue

Vol. 53 No. 03 (2024): Year 2024, Volume 53, Issue 3

Section

Articles

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How to Cite

"EXPLORING VIRUDDHA AHARA: THE AYURVEDIC PERSPECTIVE ON HARMFUL FOOD COMBINATIONS" (S. Mumbaraddi, P. . V. Savanur, & . S. . F Patil , Trans.). (2024). Cuestiones De Fisioterapia, 53(03), 2527-2540. https://doi.org/10.48047/jspdte83