Insight into ayurvedic food combining

Ayurvedic Incompatible Foods

Ayurvedic Incompatible Foods

Unlike the traditional view of a balanced diet consisting of basic food groups, such as dairy, grains, fats, meats, fruit and veg. Ayurveda suggests an approach for correct diet based on the individual’s doshic constitution (vata, pitta, kapha). Every food has its own taste (rasa), a heating or cooling energy (virya) and post-digestive effect (vipaka). When we combine food that consist of different tastes, energy and post-digestive effect, the digestive fire (agni) gets disturbed, slows down and start producing toxins in the system.

Not only can incompatible foods remain in the stomach for several hours, combining foods improperly can cause indigestion, fermentation, putrefaction and gas formation. If prolonged it can lead to toxemia and lead to various other diseases.

When foods are eaten correctly or separately they can aid digestion. eating bananas with milk; egg with fish; radishes with milk, bananas or raisins; lemon with yoghurt; melons with any other foods; raw foods with cooked foods; fruits and grains, are some examples of incompatible foods.

What happens when we eat for example melon and milk? Well milk has a laxative effect and requires more time to digest and melon is a diurectic. The digestive enzymes required to digest melons cause the milk to curdle due to the sourness. This type of constant digestive confusion can be the cause of many diseases, especially related to respiratory or skin conditions.

An Ayurvedic practitioner will be able to offer suitable dietary guidance considering nutritional value, constitution, seasons, age and any disease condition. The key to all of this is to start slowly, one thing at a time such as beginning with separating fruits from other foods.

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