| |
 |
|
| Virudha ahar (Antagonistic food
material) |
 |
To keep a balanced mind in a balanced
body, good food is of utmost importance. Incompatible
foods are considered similar to poison and artificial
poisoning. These type of incompatible foods are called
virudha-ahar. By combining different types of food one
can turn healthy foods to unhealthy ones and unhealthy
foods to healthy ones.
Anything that causes aggravation of the doshas but
does not expel them out of the body causes Viruddha
(incompatibility) and so they remain antagonistic to
the dhatus.
Many times incompatible food do not produce diseases
in those who are habituated to exercise (physical
activity) and fatty foods, who have a strong digestive
power and also who have become accustomed (by long
use) to the food and the food which have been consumed
in small quantities.
Bad foods, which have become accustomed to the body,
should be discontinued in the proportion of a quarter
(one-fourth of the accustomed quantity) and wholesome
food should be taken instead, slowly increasing by
one, two or three periods of taking food.
|
| The use of incompatible foods
produce |
|
- Boils
- Swelling
- Toxicity
- Abscess
- Tumours of the abdomen
- Tuberculosis
- Loss of vigour, strength, memory, sense
perceptions and intellect
- Fever
- Haemorrhagic diseases
- Sometimes even death.
|
| Treatment |
|
Purificatory therapies should be
adopted quickly for person suffering from the above
mentioned diseases or in persons who are unfit for it.
Palliative measures should be administered by the use
of substances which have qualities opposite of those
used earlier or even of those which are of similar
properties, keeping in mind the condition of the body.
|
|
Types
of dietetic incompatibility
|
|
- Incompatibility by combination.
- Incompatibility by quantity.
- Incompatibility of taste, potency and post
digestive state of food.
- Some examples related to the incompatibility of
dietetic articles.
- Other factors leading to unwholesome diet.
more..... |
|
|
|
|
|
|
Healthy
Living
