Viruddha Ahara/Incompatible food combination in Ayurveda

 

Viruddha Ahara/Contradictory diet

Ayurveda is one of the most ancient medical sciences which is still continuing and proving its effectiveness in present scenario. Unlike other medical sciences, instead of focusing on treatment of any particular disease, Ayurveda focuses more on the healthy living and wellbeing of the person. For healthy living, Ayurveda emphasizes on consuming right kind of diet which is healthy and nutritious. Ahara(food) is one of the important factors supporting this life. It is explained as the chief factor for the maintenance and growth of this body and also for diseases. Diet is considered to be vital for a human body as it provides the basic nutrients, which are necessary to carry out the basic activities of digestion and metabolism

Viruddha Ahara is a unique concept described in Ayurveda. Viruddha Ahara referred in terms of food–food interactions, food processing interactions. Ayurveda clearly defines that certain diet and its combinations, which interrupts the metabolism of tissue, which inhibits the process of formation of tissue and which have the opposite property to the tissue are called as Viruddha Anna or incompatible diet. The food which is wrong in combination, which has undergone wrong processing, which is consumed in incorrect dose, which is consumed in incorrect time of day and in wrong season can lead to Viruddha Ahara. 

What is Viruddha Ahara by Acharya Charaka?

As per Charaka certain diet and its combinations, which interrupts the metabolism of tissue, which inhibits the process of formation of tissue and which have the opposite property to the tissue are called as Viruddha Anna or incompatible diet. The food which is wrong in combination, has undergone wrong processing, consumed in incorrect dose, and/or consumed in incorrect time of the day and in wrong season can lead to Viruddha Ahara.

Charaka has mentioned that such types of wrong combinations can lead to even death. Viruddha Ahara can lead to many diseases which are; impotency, Visarpa (erysipelas), blindness, ascites, bullous, insanity, fistula in ano, coma or fainting, intoxication, abdominal distention, stiffness in neck, varieties of anemia, indigestions, various skin diseases, diseases of intestines, swelling, gastritis, fever, rhinitis, and infertility.

Charaka has also mentioned that those people who are able to digest Viruddha Ahara properly, who exercise very regularly, who are young and have a very good status of Agni can consume Viruddha Ahara.

Factors tobe considered before taking the food

• Prakriti – Natural quality of food

• Karana – Processing the food

• Samyoga – Combination of substances

• Rashi – Quantity of food

• Desha – Place where the food is grown and cultivated

• Kala – Time of intake of food

• Upayoga Samstha – Rules of taking food

• Upayokta – The person who consumes the food

Different types of Viruddh Aahara

1. Desha Viruddha : Desha Viruddha is the diet which is contradictory to a given region. 

                       > E.g. Intake of Ruksha Ahara (dry food items) in dry regions can lead to Vata Prakopa. It can also vitiate the Rakta Dhatu (blood tissues) and cause reduction in the formation of succeeding Dathus. Whereas intake Snigdha Ahara (unctuous food items) in marshy areas can cause disturbances in the Agni(digestive enzymes and hormones) and may leads to autoimmune diseases. There will be obstruction to the Srotas (channels in body).

2. Kala Viruddha : Consumption of diet contradictory to time and season 

                     > e.g.The use of Sheeta (cold), Rooksha(dry) Laghu (light) and Khara (rough) and similar things in winter can lead to Vata Vitiation and diseases resulting from that. Similarly use of Ushna (hot), Teekshna(sharp) and Katu (pungent) similar things in summer can lead to the improper metabolism resulting in damage to the different Dathus.

3. Agni Viruddha : Intake of such diets which are not in accordance to one’s digestive power.

                    > e.g. consuming Guru Ahara (heavy food items) when digestion capacity is low (Mandagni) and of Ruksha Ahara (light food) when digestion capacity is high (Teekshnagni).

        

4. Matra Viruddha : Consuming diets incompatible in terms of quantity required. 

                    > e.g. intake of honey and ghee in equal quantity. The different Ahara if taken in proper quantity it can work as Rasayana in the body or else it can become Visha or poison.

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5. Satmya Viruddha : Consuming the food according to ones Prakirti (constitution) becomes suitable for the person, while consuming the diet which is opposite to ones Prakriti can lead to damage of the body.

                   > e.g. Intake of Madhura (sweet) and Sheeta (cold) food items by a person accustomed to Katu (pungent) and Ushna (hot) food substance.

6. Dosha Viruddha : Consuming the Ahara or diet, drugs and procedure which is similar to the aggravated Doshas in the body can lead to the further aggravation of the Doshas in body leading to different disorders.

                  > e.g. consuming Ushna, Teekshna, Katu Ahara in case of pitta disorder leads to aggravation of Pitta and later to various diseases such as vitiation of Rakta (blood), skin ailments etc.

7. Sanskar Viruddha : Consuming such preparations of food items which become poisonous when prepared in a particular way. 

                  > e.g. meat of peacock cooked in castor fire, heated honey. Another example is the present fast food processing can be taken in this category where many harmful chemical and preservatives are used for commercial purpose, compromising with the heath of the population.

8. Virya Viruddha : Such food items which have potency opposite to each other when consumed together are termed as Virya viruddha.

                 > e.g. Fish + milk. This type of incompatibility in diet can lead to different physical diseases such as Kushta (skin diseases) etc, psychological disorders like Apasmara (epilepsy), Unmada (insanity), Bhrama (giddiness) etc.

9. Koshtha Viruddha : Consumption of those foods which are contradictory to one’s Koshtha (nature of digestive tracts)

                > e.g. intake of Guru (heavy), Bahu (more in quantity) and Bhedaniya (mild purgative) by a person having Mridu Koshtha (soft bowel).

10. Avastha Viruddha : Intake of food in contrast to one’s state of health.

               > e.g. intake of Vata aggravating diet after physical exertion or intake of Kapha aggravating diet by a sleepy person, Guru Bhojan (heavy food) in fever etc.

11. Krama Viruddha : When a person takes his meal without relieving himself from natural urge of defecation, micturition etc. or eats without feeling of hunger or does not eat in spite of severe hunger then it turns out to be Krama Viruddha. This type of Viruddha Ahara Sevana can lead to formation of Ama Dosha (metabolic toxins) in the body or can lead to Dathu Kshaya (depletion of body tissues), leading to different diseases like Visuchika (dysentery), Alasaka (intestinal torpor), Pandu (anemia),psychological disturbances etc.

12. Parihar Viruddha : Consuming food which are against prescription. 

              > e.g. Consumption of hot substance after consumption of boar flesh or similar animal can lead to increase in the Ushna Gunain the body leading to Dathu Kshaya. 

13. Upachar (treatment)Viruddha : Consuming such food items which are not as per prescription      

              > e.g. eating cold substances after intake of ghee. This type of combination cause the production of Ama by destroying the Jataragni. This in turn can cause diseases like skin disorders, Amlapitta (acid peptic disorders) etc.

14. Paak Viruddha : Diets which are improperly cooked.

              > e.g. The overcooking and Undercooking of food can cause the production of Ama and can lead to Agnivaishamya (disturbed digestive capacity). This in turn can lead to indigestion and cause diseases like duodenal ulcers, Amplapitta, skin disorders etc. the over cooked foods can cause increase in dryness in body leading to Vata Prakopa leading to the depletion of Dhatu (tissues).

15. Samyoga Viruddha : When two or more Dravyas are combined appropriately by considering their similar properties, they help in the development of the body. But if the properties of the combining Dravyas are opposite it can lead to depletion of body elements.

                 > e.g. intake of sour things with milk. Milk is cold in potency and sweet in taste, whereas the sour substance is having hot potency. So combination of these leads to improper metabolism and production of toxins in the body resulting in poor digestion and further manifestation of various diseases.

16. Hriday Viruddha: Diet which is unpleasant and unpalatable to one’s taste 

                 > e.g. consuming unpleasant food items.

17. Sampad Viruddha : Incompatibility in terms of qualities e.g. consuming immature, over mature and putrefied food substances.

18. Vidhi Viruddha : Eating food in variance to set norms, rules and regulations etc. e.g. Consuming meal at public places.

Mode of Action of Viruddha Ahara

Association between dietary pattern and diseases has always been a field of interest among the health professionals. Frequent intake of combination of incompatible food leads in to production of toxins. Then in the alimentary tract this toxins provoke all Doshas and which get mixed with digestive juice and then Rasa Dhatu and so on it spread from one Dhatu to next Dhatu. Thus this Doshas spread from Koshtha (gut) to Shakha (Dhatus and skin).While travelling through all over the body where ever there is Khavaigunya(inherent deformity) it gets lodged and shows the symptoms of the diseases. Effects of incompatible food can be classified in to Aashukari (acute) andChirakari(chronic) which may be modified in the form of symptoms or diseases.

                            Imeage source : IJAPR

Chikitsa Siddhant in case Viruddh Aahara

The person who habitually takes Viruddha Aahara should be subjected to either of Shodhana therapy mainly Vamana(therapeutic emesis) and Virechana(therapeutic purgation) or Shamana (pacifying) therapy denending upon the Doshik vitiation with drugs which are qualitatively opposite to such Viruddha Aahara. Along with drug therapy gradual shift from unwholesome diet to wholesome diet should be done with care. Sudden change of dietary pattern may not be suitable for the person so this must be done in slow manner.

Some of the Examples of Viruddh Aahara

• Fish + milk.

• Heated honey. Honey that is available in the market is Agmark honey and this honey is strongly heated before packaging.

• Honey + cow's ghee mixed in equal proportion.

• Hot water after taking honey.

• High-temperature cooking 

• Pungent substance in summer and cold substances in winter.

• Consuming curd at night. Taking Madhura Rasa food or Dravya at the end of meals and Tikta and Katu Rasa Dravyas (food substances) at the starting of meals.

• Fruit salad or milk + banana.

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• Milk with eggs, reheated cow's milk, consuming too much sugar along with saturated fats, can lead to number of immunologic disorders. 

• Consuming sour fruits at night.

• Consuming cold water immediately after having hot tea or coffee.

• combination of proteins with sugar and cooking it in absence of water 

• Deep frying of potatoes can develop toxic substances, such as acrylamide, which can prove to be carcinogenic. Eating potato chips regularly.

• Tulsi& milkTulsicapsules/tablets/juices with milk is contradictory. At least 40 minutes gap should be maintained between the consumption of these two.

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• Green tea or black tea and milk : Tea contains flavonoids called catechins, which have many beneficial effects on the heart. When milk is added to tea, then a group of proteins in milk, called caseins, interact with the tea to reduce the concentration of catechins. So avoid tea and milk together.

• Milk and yoghurt interaction : As you know consuming both together can precipitate milk inside the stomach that may irritate and induce vomiting. So avoid milk and yoghurt together.

• Tea and garlic : Tea contains anticoagulant compounds called coumarins. When combined with garlic (that also has anticlotting properties), they may increase the risk of bleeding. So, better to avoid tea and garlic together.

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• Pomegranate juice and grapefruit juice : Pomegranate juice and grapefruit juice, are both known to block the cytochrome P450 3A4 enzyme systems in the intestines and increase blood levels of many medications you are taking. Taking these two juices together may synergize the above action.

           Click here for more information about pomegranate

• Unripe (green) tomatoes or potatoes and alcohol : The unripe green tomatoes contain huge amount of solanine, which may interact with alcohol. You may feel more sedation if the intake is more.

• Consuming Tiktaand Katu rasa(pungent & bitter taste) food items at the starting of meals, while Madhur rasa(sweets) at the end of meals is Krama viruddhai.e., sequence incompatibility. Most of the People take sweet dish after finishing the meals, specifically at night

Ayurveda and modern research

1) As per ayurveda, oil and food must not be reheated. Reheating of oil creates more oxidation and if consumed may create more oxidative stress creating more free radicals. Oxidative rancidity occurs when fatty acids are exposed to oxygen in the presence of heat or light, resulting in the formation of hydroperoxide compounds. These hydroperoxides in turn form aldehyde molecules. Oxygenated aldehydes are toxic compounds that cause oxidative stress in the cells of body and may increase the risk of degenerative illness and artherosclerotic disease. Hydroperoxide fatty acids may also have a detrimental effect on the fat-soluble vitamins A and E. 

A recent study found that a toxin called 4-hydroxy-trans-2- nonenal (HNE) forms when such oils as corn, soyabean, and sunflower oils are reheated. Consumption of foods containing HNE from cooking oils has been associated with increased risks of cardiovascular disease, stroke, Parkinson's disease, Alzheimer's disease, Huntington's disease, various liver disorders, and cancer.

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Refrence :

1) NHP(National Health Portal) INDIA

2) CENTRAL COUNCIL FOR RESEARCH IN AYURVEDIC SCIENCES. Ministry of AYUSH, Government of India, New Delhi - 110058. http://ccras.nic.in/content/viruddha-ahara-incompatible-diet

3) Charaka Samhita 

4) International Journal of Health Sciences & Research (www.ijhsr.org) 245 ; Vol.7; Issue: 12; December 2017 ; ISSN: 2249-9571

5) Ayu. 2012 Jul-Sep; PMCID: PMC3665091

6) Int. J. Ayur. Pharma Research, 2017;5(3):53-60. ; ISSN: 2322 -0902 (P)

7) International Journal of Ayurvedic Medicine, 2018, 9(3), 157-166 ; ISSN: 0976-5921

8) The Ayurveda Institute

9) NCBI

10) PUBMED

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