Ayurvedic Aahar: The Scientific Diet

Lot water has flown in the rivers since the Ayurveda Education series entered in globalising the Science of Ayurveda through Media. The future of Ayurvedic science lies in the hand of young generation; equal importance has to be given to both practice and spreading the message of Ayurveda through media. Keeping these two points in mind a welcome book 'Body, Mind and Soul' was released with Dr. Maneesh Patwardhan on 5th Feb. 2000. and followed with 'Ayurveda for Women' with Dr. Pradnya Akkalkotkar on 10th may 2000. In this e_world the importance of Ayurvedic diet, the most balanced diets has been neglected. In recent past few work has been done on this subject, however most of them lack in holistic approach. Thus there was the need of this volume the digestive capacity of an individual is the most important factor in maintaining the health. The Diet should be designed judging the digestive capacity primarily. Ayurveda has a different approach in understanding dietetics. It believes in properties of a particular food item then its quantity. There are various other factors that have a specific role in the effects seen on the body on the consumption of any food items. The food item or grain undergoes through many process, changing the properties e.g. Curds has different properties from buttermilk, as preparation of buttermilk requires blending with water. Similarly grains when roasted before use, show different effects on the body. Combinations of food also has great value, as wrongly combined food items may lead to pathological conditions e.g. combination of milk with fruits (milkshakes) is harmful for the skin. The dietary pattern depends on different climatic zones and seasons too. Rice is the major part of diet in the coastal region of India; but if it is consumed in the mountain region regularly, it doesn't suit the body. There are many such aspects that should be considered while planning the diet. We have elaborated all these aspects among many others for better understanding and planning of your own diet. A number of recipes have been added in this work for the benefit of the people. Synonyms of various food material have been included in various languages.