Ayurveda is also known as Ashtanga Veda (science with eight branches). Ayurveda is classified into eight different branches of treatment Kaya Chikitsa (general medicine) Kaumara Bhritya (pediatrics), Graha Chikitsa (psychology), Shalakya Chikitsa (Treatment for diseases of eye, nose, throat, eye and head), Shalya Tantra (technique of Surgery), Agada Tantra (Toxicology), Rasayana Chikitsa (Rejuvenation treatment) and Vajeekarana Chikitsa (Aphrodisiac Treatment).

 

Indians ascribe divinity to Ayurveda. Dhanwanthari (Dhanvantari, Dhanwantari, Dhanvathari) , an incarnation of Lord Maha Vishnu gave the science of life to humans through some sages. The literature of Ayurveda was recorded in palm leaves, copper plates and stones. The knowledge was transferred through generations through word of mouth, through a systematic educational system called Gurukul (Gurukula) education. The students live at the ashrams of the sage teachers and learn the science directly from the mouth of their teacher.

 

The main concept of Ayurveda is that everything is composed of Panchabhootas (Akash-space, Bhoomi- earth, Jal-water, vayu-air and agni- fire). These five bhootas combine to form three doshas or tridoshas (Vata-space & air, Pitta-Fire & water and Kapha-Water & Earth).

 

Ayurvedic treatment consists of four basic forms- They are Medication, Panchakarma, Dietary regulation and Lifestyle regulation. Medication is the application of medicines, dietary regime includes the control of food habits for proper health, panchakarma is five different karmas or systems of Ayurvedic therapy and lifestyle control. They all work as both cure and prevention methods.

 

Panchakarma is the most important of all treatment methods. It is a process of careful expelling of toxins or excess doshas from the body system. Panchakarma mainly focuses to regain the natural healing power of body.

 

What is 'Vatha'?

 

Vata is made up of the two elements space and air.  People with more Vata in their constitutions tend to be thin, with a slender frame and prominent joints, delicate skin that is naturally dry, and dry voluminous hair. They are quick and lively in thought, speech and action, and make friends easily. There is an element of airiness to their step, a quality of lightness in their laughter. Change is usually their second name. They are light sleepers and gravitate towards warm environments. Creativity and enthusiasm are hallmarks of balanced Vata.

Factors that can cause Vata dosha to increase are a diet that contains too many dry or raw foods, over-consumption of ice-cold beverages, exposure to cold dry winds, a variable daily routine, too much travel, and mental overexertion. 

 

The suggested diet for Vata dosha:

 

Grains: Rice, wheat, quinoa, oats, amaranth, all cooked until tender.

 

Vegetables: Asparagus, tender greens, carrots, peas, green beans, white daikon, zucchini, Opo or Dhoodhi, parsnips, sweet potatoes, all cooked.

 

Fruits: Avocado, apricots, bananas, kiwi, pineapple, papaya, peaches, plums, grapes, mangoes, oranges, cherries, all kinds of berries, limes and lemons, apples if stewed, coconut, fresh figs, raisins (soaked).

 

Lentils: Urad dhal, mung dhal, masoor dhal, toor dhal, all cooked until butter-soft.( Best way to cook is the pressure cooker. Fast and super soft way to cook all types of lentils).

 

Dairy: Whole milk, cream, butter, fresh yogurt (cooked into foods), lassi, cottage cheese, fresh paneer cheese.

 

Oils: Ghee or Clarified butter, olive oil, sesame oil, cold-pressed nut oils such as walnut.

 

Herbs: Fresh ginger root, cilantro, curry leaves, parsley, fresh basil, fresh fennel, mint.

 

Nuts and Seeds: Almonds (soaked and blanched), cashews, walnuts (soaked), pistachios, hazelnuts, pecans (soaked), pine nuts, sesame seeds, sunflower seeds, pumpkin seeds.

 

Spices: Ajwain or Ajowan Caraway , dried ginger, asafoetida (hing) in small quantities, fenugreek, turmeric, cumin, clove, cardamom, coriander, fennel, black pepper, basil, Chinese cinnamon, nutmeg, mustard seed, mint, rosemary, thyme, lemon and orange zest, oregano, rock salt or sea salt, black salt, dried mango powder, pomegranate seeds or powder.

 

Other: Rice milk, soy milk, poppy seeds, sucanat, turbinado sugar, raw honey, and tofu in moderation (diced small and cooked with spices).

 

 

What is Pitta?

 

Pitta is made up of the two elements fire and water.  People with more Pitta in their constitutions tend to be of medium proportions, with a frame that is neither petite nor heavy, warm skin that is very fair or ruddy and may be sensitive, and fine hair that tends towards premature graying or thinning. They are sharp and determined in thought, speech and action. There is an element of purpose to their step, an intensity to their voice. Ambition is usually their second name. They are moderate sleepers and gravitate towards cooler environments. Self-confidence and an entrepreneurial spirit are hallmarks of balanced Pitta.

 

Factors that can cause Pitta dosha to increase in the physiology include a diet that contains too many hot or spicy foods, fasting or skipping meals, over-exposure to the sun or to hot temperatures, and emotional trauma.

 

The suggested diet for Pitta dosha: 

Grains: Rice, wheat, barley, oats, amaranth, sago, all cooked until tender.

 

Vegetables: Asparagus, tender and bitter greens, bitter melon, carrots, fennel, peas, green beans, zucchini, Opo or Dhoodhi, artichoke, parsnips, okra, celery, Brussels sprouts, broccoli, cauliflower, beets, sweet potatoes, all cooked, small quantities of raw lettuce, carrots or cucumber.

 

Fruits: Avocado, apricots, pineapple, peaches, plums, grapes, mangoes, melons, pears, pomegranates, cherries, all kinds of berries, apples, oranges (sweet), coconut, dates, fresh and dried figs, raisins (soaked), all ripe and sweet.

 

Lentils: Mung dhal, red or brown lentils, small portions of garbanzo, lima beans, black beans, all cooked until butter-soft.  (Best way to cook is the pressure cooker. Fast and super soft way to cook all types of lentils).

 

Dairy: Whole milk, cream, butter, fresh yogurt (cooked into foods), lassi, cottage cheese, fresh paneer cheese.

 

Oils: Ghee or Clarified butter, olive oil, walnut oil.

 

Herbs: Cilantro, curry leaves, parsley, fresh basil, fresh fennel, fresh mint.

 

Nuts and Seeds: Almonds (soaked and blanched), sunflower seeds, pumpkin seeds.

 

Spices: Turmeric, cumin, cardamom, coriander, fennel, small quantities of black pepper, Chinese cinnamon, mint, saffron, dill, sweet orange zest.

 

Other: Rice milk, soy milk, sucanat, turbinado sugar, date sugar, and tofu in moderation (diced small and cooked with spices)

 

 

What is Kapha?

 

Kapha is made up of the two elements water and earth.  People with more Kapha in their constitutions tend to be of larger proportions, with a robust frame and padded joints, thick smooth skin that may tend towards oiliness, and rich, wavy hair. They are stable and calm in thought, speech and action, and are easy-going and supportive in relationships. There is an element of steadiness to their step, a quality of serenity in their smile. Loyalty is usually their second name. They are long, heavy sleepers and uncomfortable in damp, clammy environments. Calm and sweetness of disposition are hallmarks of balanced Kapha.

Factors that can cause Kapha dosha to increase in the physiology include a diet that contains too many deep-fried, sweet or heavy foods, over-consumption of ice-cold foods or beverages, exposure to cold and damp, daytime sleep, and lack of exercise. 

 

The suggested diet for Kapha dosha:  

 

Grains: Buckwheat, quinoa, barley, millet, oats, amaranth, Tapioca, small portions of Basmati rice, all cooked until tender.

 

Vegetables: Asparagus, all kinds of greens, bitter gourd, green beans, Opo or Dhoodhi, artichoke, celery, Brussels sprouts, broccoli, cauliflower, beets, kohlrabi or German Turnip, daikon radish, cabbage, all cooked.

 

Fruits: Apricots, prunes, peaches, pears, cherries, berries, apples, persimmons, lemons, limes, pomegranates, dried figs, raisins.

 

Lentils: Mung dhal, toor dhal, red or brown lentils, small portions of garbanzos, lima beans, black beans, all cooked until butter-soft.  ( Best way to cook is the pressure cooker. Fast and super soft way to cook all types of lentils).

 

Dairy: Whole milk diluted with water, lassi, small portions of cottage cheese or fresh paneer cheese.

 

Oils: Small portions of ghee or Clarified butter and olive oil.

 

Herbs: Cilantro, curry leaves, parsley, fresh basil, fresh mint, fresh oregano, fresh thyme, sage, neem leaves.

 

Nuts and Seeds: Sunflower seeds, pumpkin seeds.

 

Spices: Turmeric, cumin, cardamom, coriander, fennel, dried ginger, black pepper, Chinese cinnamon, mint, saffron, dill, lime zest, nutmeg, cayenne, fenugreek, mustard seed, oregano, marjoram, thyme, rosemary, paprika, mace, cloves.

 

Other: Raw honey in moderation, unsalted popcorn w/o the butter, crackers in moderation, cooked tofu in small quantities (diced small and cooked with spices).

 

 

In general, Ayurveda does not recommend having raw foods.  Raw foods are hard to digest and can contribute to 'Ama'.  Less-than-perfect digestion can leave behind partially digested matter called ama. If not flushed out regularly, this ama can turn toxic and form the breeding ground for disorders.  

 

There are some general rules and combination of foods followed in the Ayurvedic diet.  Below are some incompatible food combinations.  

 

INCOMPATIBLE FOOD COMBINATIONS

 

Milk is Incompatible With: Bananas Fish Meat Melons Curd Sour Fruits Kitchari Bread containing yeast Cherries Melons Are Incompatible With: Grains Starch Fried foods Cheese Starches Are Incompatible With: Eggs Milk Bananas Dates Honey Is Incompatible With: Ghee (in equal proportions) Heating or cooking with. Radishes Are Incompatible With: Milk Bananas Raisins Nightshades, (Potato, Tomato, Brinjal, Chilies) Are Incompatible With: Yogurt Milk Melon Cucumber Yogurt Is Incompatible With: Milk Sour Fruits Melons Hot drinks Meat Fish Mangoes Starch Eggs Are Incompatible With: Milk Meat Yogurt Melons Cheese Fish Bananas Mangos Are Incompatible With: Yogurt Cheese Cucumbers Corn Is Incompatible With: Dates Raisins Bananas Lemon Is Incompatible With: Yogurt Milk Cucumbers Tomatoes The above guidelines are by no means an exhaustive list. It must also be remembered that a proper Ayurvedic diet should consider nutritional value, constitution, seasons, age and any disease condition.