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Ayurvedic Dietetics

Dos and Don’ts of dietary patterns as per ayurveda

  • Food is considered to be the life (prana) and hence every individual seeks out food. The virtue attributed to food includes the physical growth and development, appearance, intellect, the voice, physical and mental strength and stamina, finally the very existence. Thus, for both health and disease food is the cause. The gunas (qualities) of these fulfil the required nutrients in the body respectively.
    Values of food in Ayurveda have emerged from nature and not from the laboratory. It also has established the principles of processing of food through which the nature of the food can be altered as needed.

  • A very unique principle Ayurveda upholds is the viruddha ahara (incompatible foods). The food that vitiates the factors in the body and does not help in expelling the same is termed as viruddha ahara. Consumption of such foods, which are not compatible, will give rise to various diseases.
    • Svabhava-nature of food
    • Samyoga- combination of different foods
    • Samskara- processing
    • Matra Quantity
    • Kala- time
    • Desha- geographical area. Climate of the area is the influencing factor.
    • Upayogavyavstha- preserving /serving
    • Upabhoktha- the consumer.
    Ayurveda states that eating incompatible foods causes free radicals in the body.

  • The knowledge of ritu charya (seasonal regimen) is another unique contribution of Ayurveda. Evaluating the effect of each seasonal variation and their effect on the human system leading to alteration in the balance of the doshas and other factors /principles in the body which, if neglected may become the aetiology for the diseases. Hence the adaptation of rithu charya becomes inevitable in order to be healthy.

  • Ayurveda had identifies shad rasas (six tastes) and 20 types of qualities in any given food/drug. The foods are broadly grouped as promoting either cold or heat. Each taste is attributed with various benefits and untoward effects on excess consumption also find their reference in the Ayurveda literature.

  • Diet according to Prakriti

      Trilok ayurveda Favor warm foods and drinks, unctuous sweet, sour and salty.
      Grains - Oats (cooked), Rice, wheat
      Dairy -All dairy products
      Sweeteners Natural whole cane sugar, molasses, honey
      Oils All oils
      Fruits Sweet fruits like grapes, cherries, peaches, melons, bananas, avocado, coconut, apricots, dates (apples and pears if cooked)
      Vegetables Well-cooked vegetables, beets, carrots asparagus, green beans, zucchini, sweet potatoes, onion (cooked)
      Nuts All nuts
      Spices Black pepper in small quantity, cinnamon, cardamom, cumin, ginger, salt, clove
      Reduce: Dry, food, cold/iced foods and drinks, foods having predominantly pungent, bitter or astringent tastes; Barley, corn, millet, buckwheat, rye, oats; dried fruits, apple, pear, pomegranate, cranberry, persimmon,; raw vegetables. Potato, brussels sprouts, broccoli, cauliflower, celery, peas, (leafy greens are ok if oil added), tomatoes


      Trilok ayurveda Favor cool foods and drinks, sweet, bitter and astringent taste
      Grains- barley, oats (cooked) basmati rice or white rice, wheat
      Dairy- butter (unsalted), cottage cheese, ghee, milk
      Sweeteners- all sweeteners except molasses and honey
      Oils- olive, sunflower
      Fruits- sweet fruits, apples, avocado, coconut, figs, grapes (dark), mango, melons, pears, sweet pineapples, raisins
      Vegetables- sweet and bitter vegetables, broccoli, asparagus, Brussels sprouts, cabbage, cauliflower, green beans, leafy greens, peas, peppers (green) potatoes, sprouts, zucchini
      Nuts- no nuts except coconut
      Spices- coriander, cinnamon, cardamom, fennel, turmeric, small amounts of black pepper
      Reduce hot and spicy foods, sour and salty tastes
      Yogurt, cheese, sour cream, cultured buttermilk; almonds and sesame oils; corn, millet, rye, brown rice; sour fruits, plums, persimmons, olives; radish, tomatoes, beets, onion, garlic, spinach; cashews, sesame seeds, peanuts


      Trilok ayurveda Favor lighter diet, dry foods, warm foods and drinks with pungent, bitter and astringent tastes
      Grains - barley, corn, millet, buckwheat, rye
      Dairy - low fat milk
      Sweeteners honey
      Oils almond, corn or sunflower in small amounts
      Fruits apples, pears, pomegranates, cranberries, persimmons
      Vegetables Radish, asparagus, eggplant, green leafy vegetables, broccoli, potato, cabbage, carrots, cauliflower, pumpkin, lettuce, celery, sprouts
      Nuts not nuts
      Spices all spices except salt
      Reduce Unctuous (oily) foods, cold or iced foods and drinks, foods tasting sweet, sour and salty
      Wheat, rice or oats;
      Cheese, yogurt, buttermilk, cream, butter
      Sweet fruits, grapes, bananas, avocado, coconut, dates, figs, pineapple, watermelon

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