Food incompatibility
According to Ayurveda, most diseases are caused by the consumption of virudh aahar – the term for foods that can not be combined.
According to ancient texts, the opposite properties of certain groups of products disrupt normal metabolism, and hence the emergence of diseases.
Types of food incompatibilities
The most common is the combination of salt with incompatible dairy products.
The only food that can be combined with milk is ripe mango.
There are various types of harmful incompatibilities and factors that are described in Ayurvedic texts:
- Agni Viruddha – eating without appetite.
- Matra Viruddha – honey and cow ghee should not be consumed in equal amounts,
- Satmya Viruddha – intake of foods that are incompatible with the digestive system of the person.
- Dosha Viruddha – eating contrary to the strengthened or weakened dosha.
- Sanskar Viruddha – warming honey is never recommended.
- Veerya Viruddha – consuming foods with opposite effects, such as fish and milk.
- Kosta Viruddha – heavy food intake when the stomach is unable to process it.
- Karma Viruddha (sequence) – drinking hot water, eating honey, consuming cottage cheese in the evening.
- Parihar Viruddha – drinking cold water after hot drinks.
- Paak Viruddha – mixing salty and sweet.
- Samyoga Viruddha – fruit salad or combining milk with banana.
- Hriday Viruddha – eating food that is not to the taste of the individual.
- Vidhi Viruddha – eating contrary to the rules described in Ayurveda – for example, it is not recommended to eat dessert after the main dish.
- Desha Viruddha – meal plan designed for cold countries or habitats; applied in summer.
- Kala Viruddha – meal plan, which is spicy in summer and cold in winter.
The author of one of the most ancient Ayurvedic texts, Charaka, says that a person who exercises is young, has a good agni and can eat Viruddha food.