Avoiding Incompatible Food Combinations as Per Ayurveda

As we all know, adequate nutrition is crucial for a healthy lifestyle. Ayurveda, the science of life, places particular emphasis on diet (Ahara) and believes that healthy nutrition nourishes the body, mind, and soul. The proper combination of food, along with other factors, serves as nectar to rejuvenate the body and maintain health. Therefore, Ayurveda offers valuable dietary guidelines, including choosing appropriate food combinations, cooking methods, and considering the quality, quantity, nature of the consumer, as well as geographical and environmental conditions. These guidelines, established thousands of years ago, are as relevant in today's context as ever.

One of the most significant aspects to avoid is combining certain foods. This is described in Ayurveda under the concept of Viruddha Ahara. Ayurveda defines Viruddha Anna or incompatible diet as certain foods and their combinations that disrupt metabolic processes, which can inhibit the formation of tissues and possess opposite properties to those of the tissue.

Examples of Incompatible Food Combinations

Fish and Milk

Fish are said to possess a Ushna Veerya (hot potency) and are combined with Sheeta Veerya (cold potency) milk. According to Ayurveda, their combination can lead to Abhishyandi, which obstructs body channels and can vitiates blood. This is a basis for many diseases.

Cow’s Ghee and Honey

Experimental studies conducted in rats revealed that heated honey (140°C) mixed with ghee produces Hydroxymethyl Furfural (HMF), which can have deleterious effects and act as a poison.

Fruit Salad or Milk with Banana

Eating bananas with milk can diminish Agni (digestive fire) and produce toxins, leading to symptoms such as sinus congestion, colds, coughs, and allergies. Milk, being more digestible, should not be combined with sour fruits like melons, as the stomach acid required to digest sour fruits may curdle the milk.

Green Tea or Black Tea and Milk

Milk can interfere with the benefits of green tea. Studies indicate that milk proteins (caseins) combine with catechins, a group of flavonoids found in tea, and can attenuate their health benefits.

Milk and Yogurt

Milk should not be consumed with any fermented food, such as yogurt, as this combination can precipitate milk in the stomach, causing indigestion, irritation, and nausea.

Tea and Garlic

Both tea and garlic contain anticoagulant compounds, and their combination may increase the risk of bleeding.

Consequences of Consuming Incompatible Foods

Certain foods, when consumed in combination, can have a detrimental impact on the body. According to Ayurveda, the consumption of Viruddha Ahara may cause various ailments, including but not limited to:

Erysipelas (visarpa) Blindness Ascites Bullus (pustular skin eruption) Insanity Fistula in ano Coma or fainting Intoxication Abscess formation Neck stiffness Varieties of anemia Digestive issues Diseases of the intestines Swelling Gastritis Fever Nasal congestion (rhinitis) Infertility

Regular intake of incompatible foods may induce inflammation at a molecular level, potentially leading to various metabolic disorders. However, more detailed studies are required to discover the exact modes and impacts of consuming such food items.

By adhering to these principles, we can choose healthier food combinations and improve our overall well-being.