Traditional Concepts of Food

Dr.T.Thirunarayanan

'The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease.'

-Thomas Edison.

AAHARAFood, Nutrient According to Charaka ‘ Food sustains the life

of living beings and due to this all creatures are inclined towards it. Complexion, Clarity, Good voice, Longevity Genius, Happiness, Satisfaction, Nourishment, Strength and intellect are all conditioned by Food. Man of wholesome diet and control habits survived for 36000 nights, in a disease free state blessed by noble mind

Chapter -27 Verse 349-350

Parampariya Aahara “A traditional food product is a product

frequently consumed or associated with specific celebrations and/or seasons; normally transmitted from one generation to another; made accurately (made with care) in a specific way according to the gastronomic heritage; with little or no processing/manipulation; distinguished and known because of its sensory properties and associated with a certain local area, region or country.”

Guerrero et al. (2009) Appetite

Perceptions about Traditional FoodOld fashioned People with lot of timeHousewivesDiseased personRural ResidentsNative Food loversCannot adjust to cross country culturesCheaper food users

In realityPeople who are health consciousBetter understanding of Nature – regional seasonal variations Care for family and society Users of Local resources – self- dependant Brisk and active- Better time plan

Care for Traditional values

Current understanding of NutritionModern society understand food in terms of

Carb, Protein, Fat, Vitamins, Minerals and water

Food evaluated with Lab/material values.Unit of measure is energy- calorie Only recently time taken to provide the

calorie is being evaluated – Rate of absorption Bio-availability.Food which contain same amount of Carb

may provide energy differently.(Smart Carbs)

Traditional Understanding of FoodGives importance to Intelligence value of

food.Measure Primary taste, secondary taste, Hot-

cold potency, Heavy-light, aroma, Unique character

Food according to geography and season, age , work, prakruti.

Status of digestive fire- Jatarakni, determines food.

Nature and TasteThe Property of food is determined by the Six

tastesThese tastes are determined by the

combination of five elements in turn determines the Life constituents – Vaatha, Pita and Kapha.

Properties of FoodRasa -Taste -Sweet ,Sour, Astringent,

Pungent, Salt, Bitter Guna-Property -Light, Heavy, Sharp, BulkVirya-Potency -Hot. ColdVibhaka -After taste, Sweet, Sour, PungentPrabhava -Specific action

Formation of TastesSweet - Earth + WaterSour - Earth + FireAstringent - Earth + AirPungent - Fire + AirSalt -Water + FireBitter -Air + Space

Understanding the elementsEarth represents the solid state of matter. It

manifests stability, permanence, and rigidity. In our body, the parts such as bones, teeth, cells, and tissues are manifestations of the earth. Grains, Cereals, Tubers and Vegetables, Fruits

Water represents the liquid state. A large part of the human body is made up of water. Our blood, lymph, and other fluids move between our cells and through our vessels, bringing energy, carrying away wastes, regulating temperature, bringing disease fighters – Water, Milk, Juices, Honey, Wine, buttermilk, curd, tender coconut water

Fire bind the atoms together. Fire transforms food into energy. It creates the impulses of nervous reactions, our feelings, and even our thought processes. – Spices like pepper, red pepper, tamarind, salt

Air is the gaseous form of matter which is mobile and dynamic. Within the body, air is the basis for all energy transfer reactions.- legumes astringent veges like unripe plantain, banana flower, guava and tea

Ether is the space in which everything happens. It is the field that is simultaneously the source of all matter and the space in which it exists. – Bitter gourd and other gourds

Potency- VeeryaPungent, Salt, Sour - Hot

Sweet,Astringent,Bitter -Cold

After TasteSweet & Salt - SweetSour - SourAstringent, Bitter, Pungent - Pungent

Trinity of LifeVATA- AIR + ETHER- Governs breathing, blinking

of the eyelids, movements in the muscles and tissues, pulsation in the heart, all expansion and contraction,

PITA - FIRE- Governs digestion, absorption, assimilation, nutrition, metabolism, body temperature, skin coloration, the luster of the eyes, intelligence, and understanding. Psychologically, pitta arouses anger, hate and jealousy

KAPHA – EARTH+WATER- cements the elements in the body, providing the material for physical structure. Kapha maintains body resistance.

How to identify food according to Trinity of LifeIf it loses water, dries out, crack opens,

porous, hard and rough it is vatha.If it is brightly colored, shiny, light weight,

spicy, salty and sour it is pita If food retains its moisture and resist

disintegration it is likely to increase kapha

Taste & TrinityTaste Increases Decreases

Sweet Kapha Pitha, Vatha

Sour Kapha, Pitha Vatha

Salty Kapha, Pitha Vatha

Pungent Pitha, Vatha Kapha

Bitter Vatha Pitha, Kapha

Astringent Vatha Pitha, Kapha

How to identify food according to Trinity of LifeVaatha food – Dry, light, rough Astringent and

bitter – Tubers, beans, legumes, unripe plantain

Pita food- Hot Spicy, pungent, oily, light, Sour and salty, Red pepper, Ginger, Tamarind

Kapha food- Cold, heavy, liquid, sweet – Milk, Banana fruit, curd, Grains

If food retains its moisture and resist disintegration it is likely to increase kapha.

Understanding the main course – Grains and cerealsFlours – Tend to increase body weight, Kapha

nature, NourishesFlattening of Grains- Corn flakes, rice flakes,

Puffed rice – Lightens the body- vatha in nature

Art of eating

Activity of our body depends on the position of the sun movement

Breakfast should be light like porridge, gruel ,and fruits. Kapha types of person can have a light breakfast

Our digestion power is strong in the afternoon and a proper diet with vegetables combined with six taste is advisable.

Dinner should be easily digestible boiled ,steamed food, Unfortunately we eat heavy- partying or even during normal days due to changing work culture.

Season, Age and Trinity dominance Mid July to Mid Sept , Mid Sept- Nov – VathaNov to March – KaphaMarch to- Mid July- Pitha

Childhood to Young adult – VathaMiddle age – PithaElderly – Kapha

First four hours from sun rise vatha10.00 Am to 2.00 P.M – Pitha2.00 PM to 6.00 PMEvening – Kapha

Art of eatingEach food item is eaten in a particular order to

bring down increased dosha and balance the three humors. When one is very hungry, the vaatha is upset and causes hunger pangs. Eating paruppu saadaham (rice and dal) or pongal with ghee increases kapha and soothes vaatham.

Ghee and a course of vegetable and curry will increase pitha. This helps in digestion.

The final round usually contains some soothing buttermilk which reduces pita but increases vaatha.

Art of eatingSweet firstSour and Mild salt, PungentBitter and astringent Usually we take fruits and sweets after food

which causes putrefaction of food.

Quantity and time of eatingOne should eat only after the food taken early

is properly digested.One should not eat based on the time of the

clock, but by the biological clock when it indicates hunger.

Stale food should not be eaten and only freshly prepared food should be taken.

Quantity should depend on the digestive fire which is determined by the individual’s age, physical and mental activity, season of the year etc.

Classification of foodThe foods are also classified according to the gunas –

Satwa, Rajas, Thamasic The non-vegetarian food destroys the Satwa guna and

promotes Rajas character. Vegetarian food promotes the Satwa character.The food which is not easily digestible like Erumai thayir

(buffalo curd) causes Thamas guna to individual.Certain foods and activities increase or decrease the

strength of the body immediately. For example milk, tender

coconut water and meat soup gives instant strength.

Food Classification

Food for different season Summer - Pita neutralizing food- More of

water, Juices, melons, sweet, cold potency food to be taken, Salty, Pungent , Sour food to be avoided

Rainy season- Spicy food and snacks could be consumed during monsoon, Warm food and Herbal teas which have gentle pungency is preferred.

Winter- Rice with Dhal and Ghee, Pongal. Heavy food with tubers. Moist food to be avoided

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