Abstract

AYURVEDIC UNDERSTANDING OF VIRUDDHA AHARA AND ITS ROLE IN 21ST-CENTURY DISEASE CAUSATION

Dr. Gopal S. Gayakwad*, Dr. Vikas Digambar Waghmare

Abstract

Viruddha Ahara (incompatible diet) is a distinctive and fundamental concept elaborated in classical Ayurvedic literature, particularly in Charaka Samhita and Aṣtanga Hṛdaya. Ayurveda states that Ahara is the primary sustaining factor of life and when consumed appropriately, it promotes health, strength, and longevity; however, when consumed incompatibly, it becomes a potent causative factor for disease. Viruddha Ahara refers to food that is incompatible due to improper Samyoga (combination), Samskara (processing), Matra (quantity), Kala (time), Veerya (potency), Agni, Desha, and Prakriti. Such intake leads to Agnimandya, Dosha Prakopa, impaired Dhatu Paka, and formation of Ama. Habitual consumption of Viruddha Ahara acts as a causative factor for diseases like, Kushtha Grahani, Amlapitta, and Unmada. Understanding Viruddha Ahara is essential for Swasthavritta, disease prevention, and Ahara vidhi based lifestyle modification in contemporary health care. In the present era, the consumption of incompatible food (Viruddha Ahara) has increased significantly, resulting in various hazardous effects on health. This article aims to elucidate the classical concept of Viruddha Ahara and its relevance in contemporary dietary practices. It also describes different types of incompatibilities such as Samskara Viruddha, Veerya Viruddha, and Samyoga Viruddha from a modern perspective. Commonly consumed incompatible food combinations and their adverse health effects are also highlighted.

Keywords: Viruddha Ahara, Diseases, lifestyle, Health, Dietary practices.