Ayurveda Diet

8/3/2019 Ayurveda Diet

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WelcomeWelcome

WE ARE WHAT WE EATWE ARE WHAT WE EAT


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Ourfood

Ourfood

we are

loving it

we are

loving it

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During the past 20 years, obesity among adults

has risen significantly in the United States. The

latest data from the National Center for HealthStatistics show that 30 percent of U.S. adults 20

years of age and older - over 60 million

People - are obese.

Among children and teens aged 6-19 years, 16

percent (over 9 million young people) are

considered overweight.


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RISK.RISK.Hypertension

Dyslipidemia (for example, high totalcholesterol or high levels of triglycerides)

Type 2 diabetes

Coronary heart disease

Stroke

Gallbladder diseaseOsteoarthritis

Sleep apnea and respiratory problems

Some cancers (endometrial, breast, and colon)

Hypertension

Dyslipidemia (for example, high totalcholesterol or high levels of triglycerides)

Type 2 diabetes

Coronary heart disease

Stroke

Gallbladder diseaseOsteoarthritis

Sleep apnea and respiratory problems

Some cancers (endometrial, breast, and colon)


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Tongue the kingTong

ue the king That which is good

for tongue is not

good for

the bodyand that is goodthe body is notgood for the

tongue One of Major cause

for all ailments isexcessive use of

sense organs

That which is goodfor tongue is not

good for

the bodyand that is goodthe body is notgood for the

tongue One of Major cause

for all ailments isexcessive use of

sense organs




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Ay

urveda.

Ay

urveda.

Health is

leaving inharmony with

the forces of

creation

Health is

leaving inharmony with

the forces of

creation


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Macrocosm and Mic

rocosmMac

rocosm and Mic

rocosm

WIND VATA

SUN PITTA

MOON KAPHA


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Qualities of VATA:Q

ualities of VATA:

ROOKSHA = Dry

LAGHU = Light

SHEETA = Cold

KHARA = Rough

SOOKSMHA = Minute (All pervading)

CHALA = Mobile

ROOKSHA = Dry

LAGHU = Light

SHEETA = Cold

KHARA = Rough

SOOKSMHA = Minute (All pervading)

CHALA = Mobile


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Qualities of PITTAQ

ualities of PITTA

SNEHA = Unctuous

TEEKSHNA = Shar

p (Penetr

ating)USHNA = Hot

LAGHU = Light

VISRA = Viscous

SARA = Fluid

DRAVA = Liquid

SNEHA = Unctuous

TEEKSHNA = Shar

p (Penetr

ating)USHNA = Hot

LAGHU = Light

VISRA = Viscous

SARA = Fluid

DRAVA = Liquid


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Qualities of KAPHAQ

ualities of KAPHA

GURU = Heavy

SHEETA = Cold

MRUDU = Soft

SNIGDA = Unctuous

MANDA = Slow

STHIRA = Stable

SANDRA = Thick

GURU = Heavy

SHEETA = Cold

MRUDU = Soft

SNIGDA = Unctuous

MANDA = Slow

STHIRA = Stable

SANDRA = Thick


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Prime locations.Prime locations.

Prime hours.

2 am 6 am VATA 6 am 11 am KAPHA

11 am 2 pm PITTA

2 pm 6 pm VATA

6 pm 10 pm KAPHA

10 pm 2 am PITTA

Prime hours.

2 am 6 am VATA 6 am 11 am KAPHA

11 am 2 pm PITTA

2 pm 6 pm VATA

6 pm 10 pm KAPHA

10 pm 2 am PITTA

VATA

PITTA

KAPHA


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Prime age..Prime age..

Child KAPHA

Adult PITTA

Elderly VATA

Child KAPHA

Adult PITTA

Elderly VATA


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AGNI (Digestive fire)AGNI (Digestive fire)

Major digestive fire

7 tissue fires

5 elemental fires

Major digestive fire

7 tissue fires

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Basis of Ayur

vedic nutritionBasis of Ay

urvedic n

utrition

The six tastesThe six tastes

SWEET Earth and water

SOUR Earth and fire

SALTY Fire and water

BITTER Ether

and air

PUNGENT Fire and air

ASTRINGENT Earth and air


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Action of TASTES on DOSHAAction of TASTES on DOSHA

SWEET

SOUR VATA REDUCING

SALT

ASTRINGENT

SWEET PITTA REDUCING

BITTER

PUNGENT

ASTRINGENT KAPHA REDUCING

BITTER

SWEET

SOUR VATA REDUCING

SALT

ASTRINGENT

SWEET PITTA REDUCING

BITTER

PUNGENT

ASTRINGENT KAPHA REDUCING

BITTER








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ACTIO

NSO

F TASTESO

N BO

DYACTIO

NSO

F TASTESO

N BO

DY Sweet -

Relished by every body type

Nourishes the tissues

Sour - Acts as good appetizer

Good for circulation and heart


Salt- Increases appetite and taste in food


Sweet - Relished by every body type


Sour - Acts as good appetizer

Good for circulation and heart


Salt- Increases appetite and taste in food



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Actions of tastes on Body

(cont.)

Actions of tastes on Body

(cont.) Bitter -

Increases sensitivity to taste

Depletes body tissues

Pungent - Increases appetite


Astringent - Constricts the channels of the body


Bitter - Increases sensitivity to taste


Pungent - Increases appetite


Astringent - Constricts the channels of the body



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Basic Rules for Preparation and

Consumption of Food


Consumption of Food Prakruti - The nature of the food

Example: Cheese is heavy by nature, so

those with less digestive capacity shouldnot eat it

Karana -Process by which properties ofthe food are changed or enhanced

Processes include washing, cooking,

blending, grinding, roasting, etc.

Prakruti - The nature of the food

Example: Cheese is heavy by nature, so

those with less digestive capacity shouldnot eat it

Karana -Process by which properties ofthe food are changed or enhanced

Processes include washing, cooking,

blending, grinding, roasting, etc.


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Consumption


Consumption Sanyoga -Food combination

Example: Milk and sugar are often

combined to make a dessert Rashi - Quantity of Food

Total quantity of food taken depends onan individuals digestive capacity

Example: Food quantity should be about1/3 the size of the stomach

Sanyoga -Food combination Example: Milk and sugar are often

combined to make a dessert Rashi - Quantity of Food

Total quantity of food taken depends onan individuals digestive capacity

Example: Food quantity should be about1/3 the size of the stomach


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Rules for Preparation and

Consumption of Food

Rules for Preparation and

Consumption of Food

Desha - Place of foods origin andconsumption Example: The food grown in a particular is

good for the people who live in thatregion

Kaala - Time at which food should beeaten Example: Curds and heavy foods should be

avoided at night

Desha - Place of foods origin andconsumption Example: The food grown in a particular is

good for the people who live in thatregion

Kaala - Time at which food should beeaten Example: Curds and heavy foods should be

avoided at night


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Basic Rules for Food Preparation

and Consumption

Basic Rules for Food Preparation

and Consumption Upayogasanstha - Rules for Consumption of

Food

Example: The second meal should be eaten onlyafter the first one has been digested

Upayokta - Person who will consume thefood Example: Depending on persons body type

Upayogasanstha - Rules for Consumption ofFood

Example: The second meal should be eaten onlyafter the first one has been digested

Upayokta - Person who will consume thefood Example: Depending on persons body type


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VATA - Dos And DontsVATA - Dos And DontsFruits Apricot, avocado,

banana, berr

ies,cherries, coconut,

figs, grapefruit,

grapes, lemon,

mango, sweet

melon, oranges,papaya, peaches,

pineapple, plums

Most dried fruits, apples,dry

dates, dry figs, pears,

watermelon (in excess)

Vegetables Asparagus,broccoli, beet root,carrot cucumber,

garlic, green

beans, leeks,onions, sweetpotatoes, peas,

radish, pumpkin

Raw, frozen, dried veggies, raw

cabbage, broccoli, cauliflower,

eggplant, lettuce, mushrooms,

onions, peppers, potatoes,

spinach, tomatoes, sprouts,

turnips

Legumes Red or blacklentils, mug beans,

tofu

No legumes except red or black

lentils, tofu


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VATA- Dos and DontsVATA- Dos and Donts

Dairy Foods Ghee, buttermilk,milk, soft cheese,

butter, yogurt

Hard cheese,

powdered milk

Animal FoodBeef, turkey, duck,

eggs, seafood

Lamb, rabbit

Grains Cooked oats, rice,wheat

Barley, corn, millet


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VATA - Dos and DontsVATA - Dos and Donts

Nuts All in

moderate

quantity

None should

be eaten in

excess

Spices and

condiments

All spices in

moderate

quantity

None should

be eaten in

excess

Oils All oils None


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PITTA- Dos and DontsPITTA- Dos and Donts

Fruits Apples, berries,apricots, coconut,

mango, pears,

raisins, prunes,watermelon,

pomogranate

Sour fruits such as

appricots, berries,

banana, cherries,

grapefruit, lemons,

oranges, peaches,

plums, pineapples,

cr

anberr

ies

Vegetables Asparagus, beet root,leafy greens, lettuce,mushrooms, onions,

potatoes, pumpkin,

sprouts, broccoli,

artichokes, zucchini

Beet roots, carrots,

eggplant, garlic, green

chillies, olives, raw

onions. Horse radish,

pungent veggies,

peppers, radishes,

spinach, tomatoes,turnips

Legumes All except lentils Lentils, miso, soysauce


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PITTA - Dos and DontsPITTA - Dos and Donts

Dairy Buttermilk, unsaltedbutter, cheese, milk,

ghee

Salted butter,

curds, cheese,

cold milk, sour

cream

Animal

Foods

Chickens, eggs,fish, rabbit, turkey

Beef, duck, eggyolk, lamb,

pork, seafood

Grains

Barley, rice, wheat,

ragi

Corn, millet,

oats, rice, sago


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PITTA - Dos and DontsPITTA - Dos and DontsNuts Coconut All other nuts

Spices andCondiments

Coriander,

cinnamon,

cardamom, fennel

All other spices

Oils Coconut, olive,sunflower

Sesame, almond,

corn, safflower,

mustard


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KAPHA - Dos and DontsKAPHA - Dos and Donts

Fruits Astringent fruitssuch as apples,

berries, cherries,

dry figs, peaches,pears, prunes,

raisins

Banana, coconut,

figs, kiwifruit,

oranges, papaya,

plums, rhubarb,watermelon,

pineapple

Vegetables Asparagus, cabbage,eggplant, garlic,mushrooms,

potatoes, radishes,

spinach, turnip,

broccoli, beet root

Cucumber, olives,

sweet potatoes,pumpkin, tomatoes,

zucchini

Legumes All (except those indonts)

Kidney beans, soy

beans, black lentils


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Dairy Foods Buttermilk, goatsmilk, cows milk

Curds, hard

cheese,

mayonnaise,

buffalos milk

Animals

Foods

Chicken, eggs,

rabbit, shrimp

Beef, duck, lamb,

pork, seafood

Grains

Barley, corn,

wheat, millet,raw oats, ragi

Cooked oats, rice


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Nuts Less nuts

Spices and

condiments

All spices Chocolate, salt,

vinegar

OilsAlmond, corn,

sunflower,

sesame, mustard,

safflower

Coconut, castor

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Ayurveda Diet