Abstract

A LITERARY REVIEW ON VIRUDDHA AAHAAR

Dr. Iqbal Khan, Prof. Ashok Kumar Sharma, Dr. K. L. Sharma, Dr. Rekhraj Meena, Dr. Ruhi Zahir

Abstract

Viruddha Ahara is a unique concept described in Ayurveda. The present article deals with the critical review of 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. The article narrates the modern perspective of Sanskaar Viruddha, Veerya Viruddha, Samyoga Viruddha, and so on. It also enlists a variety of incompatible dietary articles consumed in today's day-to-day life and its hazardous effects on health. As per the definition explained by Charaka Samhita those food substances and combinations, which induce deteriorating action on the body tissues, that is, Dhatus can be called as Viruddha Ahara.

Keywords: Ayurveda, food-food interactions, incompatible diet, processing, Viruddha Ahara.