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Rastogi - Ayurvedic Science of Food and Nutrition

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Rastogi Ayurvedic Science of Food and Nutrition
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Part 1
Ayurvedic Fundamentals of Food and Nutrition
Sanjeev Rastogi (ed.) Ayurvedic Science of Food and Nutrition 2014 10.1007/978-1-4614-9628-1_1
Springer Science+Business Media New York 2014
1. Ayurvedic Principles of Food and Nutrition: Translating Theory into Evidence-Based Practice
Sanjeev Rastogi 1
(1)
PG Department of Kaya Chikitsa, State Ayurvedic College, Lucknow, India
Sanjeev Rastogi
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Abstract
Food in Ayurveda is considered not only a substance providing essential nutrients to the body but also one providing nutrition to the mind. The individualization of food quantity and variety based on individual need is the single most important contribution of Ayurveda. This is more specific to the choose my plate approach. Methods of eating may also have an important effect on determining the net outcome of the food consumed. Many Ayurvedic principles of food and nutrition are practiced regularly in an ethnocultural context in millions of households of Southeast Asia. However, a better scientific reappraisal may bring out a testimony to these practices.
1.1 Introduction
Much has been done so far in science to understand food and nutrition with the objective of defining healthy food, which can ultimately reduce the occurrence as well as the impact of disease. At this juncture of advancements made in the field of food science, a lot remains obscure and our understanding is incomplete. We know by virtue of our experience that the same food does not act the same in all people. There are differences among likes and dislikes of food; and likewise there are differences among people in the quantitative and qualitative requirements of food. Many of these mysteries surrounding food appear abstract because they defy explanation in terms of contemporary science. Fortunately, Ayurveda, the ancient science of healthy living, provides some reasonable explanations about the role of food in ensuring health. In this chapter, we will explore Ayurvedic wisdom regarding food and nutrition and determine how this knowledge can be understood in terms of science to make it most useful in evidence-based clinical practice.
1.2 Quantitative Understanding of Food in Ayurveda
Matrashi syata (eat in appropriate quantity) has been the principal motto of Ayurveda for those who wish to be healthy [].
1.2.1 Appropriate Quantity of Food Required for an Individual at a Given Time
Matra (quantity) signifies the most appropriate quantity of food needed by an individual at a given time. Contrary to the serving size idea of modern nutrition, which recommends a certain portion of food depending on the individuals age and sex and on the type of food [], the idea of ahara matra (food quantity) is more individualized, dynamic, and flexible. Instead of being based upon generic and fixed variables like a persons age and sex, as in modern nutrition, the Ayurvedic principle of ahara matra is more subtle and is based on a dynamic interplay of various consumer- and food-related factors that may vary on a daily basis. The individualization of ahara matra in Ayurveda is in stark contrast to modern nutrition, which proposes a more generic approach to food quantity.
1.2.2 Food Requirements May Differ Among People of the Same Gender and of Similar Age
Contrary to the conventional belief that food requirements may be generic as per age and sex, Ayurveda proposes that the food requirements of two people of the same age and gender can also vary considerably. Real life provides plenty of such examples. Some people need less food to remain healthy compared to other people of the same age and gender, who may require much more food.
1.2.3 Factors Determining the Quantitative Requirements of Food in a Person at a Given Time
There are consumer-related and food-related factors that determine the quantitative requirements of food for a given individual. The two key questions to ask are simply what food and for whom?
1.2.3.1 Consumer-Related Factors: Agni Bala
Among the consumer-related factors, agni bala (individual digestive and assimilatory capacity) is the principal factor determining the food quantity needed at a given time [] agni signifies the metabolic status of a person and is assessed by the digestive and assimilatory functions of an individual operating at various levels. Depending on the level of its operation, agni can be identified as those factors working at the digestive level ( jatharagni ), tissue level ( dhatvagni ), and metabolite level ( bhutagni ). Consumed food is acted upon initially through jatharagni for digestion followed by dhatvagni for its assimilation into tissues and finally by bhutagni , where individual metabolites are used for various intracellular activities. Ayurveda identifies agni as the principal factor responsible for a separation between the retainable ( saara ) from the excretable ( kitta ). A major function of agni at every level is to separate the retainable from the excretable of a consumed substance. The malfunction of any of these agni will lead to an incorrect production of either of these products and, ultimately, to disharmony. Food quantity should therefore should be considered an agni that functions at every level to ensure the ultimate healthy fate of a consumed food.
Factors Determining Agni Bala
There are two major determinants of Agni in Ayurveda. Some are fixed or static for a particular person based upon his or her body type and are called prakriti ; the others are dynamic and keep changing depending on the season, time of day, and age. Contrary to modern nutrition, Ayurveda does not consider gender a factor in the determination of required food quantity.
Body Type as a Determinant of Agni Bala
Prakriti is a geneticepigenetic conceptualization of Ayurveda that personifies the geneticepigenetic interplay of three major body types. These three body types are primarily the metabolic variants of individuals functioning variously at physical, physiological, and psychological levels [].
Food Requirements According to Prakriti
Vata , for irregular metabolizers, require smaller, yet more frequent, quantities of food because they cannot cope with hunger. Pitta , the fast metabolizers, require large quantities of food per meal and need it more frequently because they also cannot cope with hunger and thirst. In contrast to these two, Kaphai , the slow metabolizers, require smaller quantities of food less frequently because they have a higher tolerance for thirst and hunger. There are several obvious implications of determining food requirements on the basis of prakriti . It can be used to determine the fasting tolerance of people who are fasting. Fasting has been a very popular form of religious ritual among Hindus and Muslims. Understanding an individuals prakriti can help in designing fasts depending on the persons tolerance without compromising his or her physical or religious needs. A few more observations are in order regarding prakriti in relation to food. Aging is a differential phenomenon as some people age faster than others. Aging is determined primarily by metabolic activities taking place within cells. Clearly, a cell that is metabolically active will age earlier than other, less active cells provided no other protective mechanisms are at work to reverse the aging process []. For obvious reasons due to their higher metabolic turnover, Pitta people age faster than others. This phenomenon is beautifully noted in Ayurveda by observing that Pitta is characterized by increased hunger and thirst, an early graying and loss of hair, and increased mole formations. Contrary to this observation, Kapha is characterized by slow metabolic turnover, which is observed through lesser food and a greater tolerance for hunger. To arrest premature aging, it is important to balance food quantities appropriately in accordance with the individual prakriti without causing a food deficit or overload. The metabolic rate also determines individual differences among people. The concept of prakriti in Ayurveda suggests that every individual is distinct physiologically, psychologically, and physically.
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