Pranam Health and Food Ayurvedam *Svasthya*, “to be established in one’s self or own natural state” is optimal health according to Ayurveda. In order to achieve this, one has to have a balance of structural and physiological factors, metabolic and excretory processes, body tissues, senses, mind, and attain a state of self awareness and contented self (6 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B6>). Ten factors (*dasa vidha pariksa*) are used to determine the state of health of an individual per Ayurveda namely, body tissues (*dusya*), residing location (*desa*), physical strength (*bala*), seasons/time (*kala*), digestive and metabolic processes (*agni* or *anala*), genetic and phenetic constitution (*prakriti*), age (*vaya*), mental strength or temperament (*sattva*), habituation ( *satmya)*, and food (*ahara*) (7 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B7>). It is interesting to note that *sattva* is said to influence health. While these are mainly used for diagnostic purposes, these can also be used to measure the wellbeing of an individual. Ahara, a Pillar of Life: *Ahara* is one of the three pillars of life according to Ayurveda; the other two being sleep and regulated sexual life. The classical texts of Ayurveda of 300 BC–700 AD dedicate elaborate sections on foods (6 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B6>). Unique aspects include detailed descriptions of food and beverage, food classification based on their taste, therapeutic qualities, etc., food safety and measures for the same, different incompatibilities of food based on their tastes, processing, dose, time, place, etc., prescriptions of consumption, food qualities and intake based on the digestive ability of an individual, and the nature of food that is being consumed (3 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B3>). Primary classification of food is based on its appropriateness to body and mental constitution based on the five elements and the *tridosa* theories. Five elements combine and dissociate in the natural transformation of any material, living or non-living (8 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B8>).
Taste (Rasa) as an Indicator of Health Effects; One of the ways of food classification in Ayurveda is based on *rasa*. There are six major tastes according to Ayurveda, *viz*., sweet, sour, salty, pungent, bitter, and astringent. There are primary and secondary qualities (*guna*) that increase the properties of a material. This is further augmented by potency (*virya*), post digestive effect (*vipaka*), and therapeutic action (*karma*). According to Ayurveda, the classification based on *rasa, guna, virya, vipaka*, and *karma* is not only applicable to foods but also for all materials, including medicines, and is dealt with under *Dravya guna sastra* (the science of materials’ properties), the Ayurvedic pharmacology (8 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B8>). Food Can Alter Moods Another interesting taxonomy of foods is based on their effect on psychological dispositions of individuals. According to Ayurveda, there is a subtle link between disease manifestation and the six psychological expressions, such as lust, anger, greed, desire, attachment, and ego. These psychological states are closely linked to foods. This connection is further discussed in terms of three states of being including *sattva, rajas*, and *tamas*. *Sattva* is the contented state, *rajas* an excited state whereas *tamas* relates to a lethargic disposition, i.e., foods can induce these states of mind (9 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B9>, 10 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B10>). Proper Metabolism is Key to Good Health The energy that drives metabolic processes in the body is called *agni*, which also has an important effect on health. There are three stages in the digestive cycle starting from the gross form in the gastrointestinal tract followed by tissue-specific metabolism and elemental level metabolism. In this sequence of events, *vipaka* has a specific impact on the body. Generally, the predominant taste of the food material remains in the post digestive effect; but for materials with multiple tastes, the taste changes post metabolism: an important indicator of its impact on the system. For example, Indian gooseberry (*amla*) is predominantly sour in taste but post-digestive effect is sweet. Even though sour taste can increase *pitta* in the body, gooseberry nullifies *pitta* due to the sweet post digestive function (11 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B11>). Further according to Ayurveda the action caused by a material (*dravya*) varies depending on the substratum (*dhatu*) and the contextual factors like place, time, and so on (6 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B6>). Food and Physiological Processes and Actions In Ayurveda, food has been classified based on morphological features and their corresponding physiological actions. For example, grains, pulses, processed foods, meat and products, leafy vegetables, fruits, salts, supplements, various forms of water, milk and milk products, oils, and alcoholic drinks have been elaborated based on their effect on the body. This is further elaborated in terms of place of origin and seasonal variation (12 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B12>). Food processing is a topic that is dealt with in detail. Properties of raw, dried, smoked, grilled, pickled, steamed foods, various additives and adjuvants find mention based on the *pancamahabhuta* theory. The pharmacological properties of a substance get altered depending on the processing. For example, puffed rice is light on the system as compared to flaked or cooked rice that is heavy to digest (13 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B13>). Curd, which is unwholesome in most situations, becomes a healthy drink when churned and the butter is removed. This sweet tasting buttermilk kept in an earthen vessel for 2 days develops astringent taste and becomes a wholesome food for the gastrointestinal system especially in conditions such as hyperacidity, irritable bowel syndrome, fissures, hemorrhoids, and certain types of diarrhea and dysentery (14 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B14>). Prakriti – A Guide to Personalize Diets An individual’s *prakriti* is another important determinant of the effect of food on the system. *Prakriti* of an individual is characterized by a set of physical, physiological, and psychological attributes. For example, based on taste preference, individuals can be grouped as *vata* (having affinity for sweet, sour, and salty tastes); *pitta* (with liking for sweet, bitter, and astringent taste), and *kapha* (for pungent, bitter, and astringent tastes). Whereas these tastes mitigate any negative effects of the inherited constitution, usage of tastes in the reverse order can cause imbalance in the body. For example, if a *vata* constitution person continuously consumes pungent, bitter, and astringent tasting materials, it could lead to rapid aging and degeneration of the body (3 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B3>, 15 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B15>). Incompatible Foods (Viruddha Ahara) and Processes Yet another distinctive feature of Ayurveda is its understanding of incompatibilities of food materials and processing. There are 18 forms of incompatibilities according to Ayurveda (3 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B3>). Incompatibilities are explained based on the potency of materials, processing, quantity/dose, process of intake, time/season; combining materials, such as sour fruits and milk or honey and ghee (clarified butter) in equal quantities; milk along with horse gram, jack fruit, or fish; or even heating honey. Whereas we may not have a contemporary scientific explanation for these, this can be explained in Ayurvedic terms as incompatibility in the nature of the materials. Wholesome and Unwholesome Food (Pathya and Apathya) Several examples are provided in Ayurvedic texts in terms of wholesome supplements, *pathya* and *apathya*. These are particularly indicated in disease management. For example, pomegranate, amla (Indian gooseberry), buttermilk, etc. are mentioned as good *pathya ahara* in the management of iron-deficiency anemia (16 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B16>). Processing of a material can change the potency, safety, and pharmacological effect of the material. Curd is considered unwholesome in most *dosa* imbalanced conditions. There are specific instructions to consume yogurt; that it should not be taken at night, or in seasons such as spring, summer, and fall. It should be taken with sugar candy or green gram soup or honey. There are also disease-specific or medicine-specific instructions that should be followed for consumption of food. As an example, a patient suffering from cough is advised to consume vegetables, such as coccinea; spices such as garlic and cardamom, long pepper, ginger, and condiments prepared with puffed paddy (16 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B16>). It is indicated that certain tastes have direct correlation with disease manifestation, hence, they are avoided during treatment of those conditions. There are also detailed descriptions of convalescence foods (17 <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4815005/#B17>). >From the above section, it is clear that Ayurveda has its own universally applicable principles, methods, and practices that are very different from biomedicine and modern nutrition concepts. *Glossary of Ayurvedic terms*. Ayurvedic termsMeaning *Agni/anala* Energy driving transformations in the body, e.g., digestive and metabolic processes *Agnivyapara* Regulation of *agni* *Ahara* Food *Ama* Un-metabolized materials *Amla* Sour taste *Anumana* knowledge gained through inference *Apathya* Unwholesome *Aptopadesa* Knowledge gained from certain individuals who have relinquished material needs *Ayu* Life *Bala* Physical strength *Dasa vidha pariksa* Ten factors used to determine the state of health of an individual *Desa* Residing location *Desa vichara* Theories on the effect of geographical location on life/physiology *Dhatu* Substratum/tissue *Dosa* Humors or bio-effectors viz. *vata, pitta, and kapha* *Dravya* Material KR IRS 12122 *Dravya guna sastra* Ayurvedic pharmacology *Dusya* Body tissues *Guna* Qualities of a material *Jvara* Fever *Kala* Time/seasons *Kapha* One of the three humors; a combination of water and earth *Karma* Therapeutic action of a material *Kasaya* Astringent taste *Katu* Pungent taste *Lavana* Salty taste *Madhura* Sweet taste *Medhya rasayana* Ayurvedic nootropics *Panchakarma* Five therapies of Ayurveda that helps in establishing homeostasis in the body. They are emesis, purgation, medicated enemas, oil enema, and nasal medication *Panchamahabhuta* Five elements viz. *prithvi* (earth), *jala/ap* (water), *agni* (fire), *vayu* (air), and *akasa* (space) *Pathya* Wholesome *Pitta* One of the three bio-effectors; mainly made up of fire *Posana* Nourishment to tissues *Prakriti* Genetic and phenetic constitution *Pratyaksa* Knowledge gained through experimentation and direct evidence *Rajas* Excited state of mind, which is one of the three mental states *Rasa* Taste of a material *Rasapanchaka* Five parameters, which determine the therapeutic action of a drug *Rasayana* Rejuvenative methods *Satmya* Habituation *Sattva* Contented state of mind/mental strength or temperament *Sad rasas* Six tastes *Srotosodhana* Clearing the macro and micro channels *Svasthya* A state of equilibrium with one self *Tamas* Lethargic disposition of mind, which is one of the three mental states *Tikta* Bitter taste *Tridosa* Three humors or bio-effectors viz. *vata, pitta*, *and kapha* *Vata* One of the three humors; a combination of space and air *Vaya* Age *Veda* Knowledge *Vipaka* Post digestive effect of a material *Viruddha ahara* Incompatible foods *Virya* Potency of a material *Yukti* Logical conclusion from observed phenomena On Wed, 12 Jan 2022 at 10:20, Rangarajan T.N.C. <[email protected]> wrote: > Click here to exit the Mercury Reader view > [image: webcache.googleusercontent.com]webcache.googleusercontent.comWestern > diet blamed for rapid spread of autoimmune diseases > By Claire Gordon|Jan. 10th, 2022 > Send to Kindle > [image: autoimmune diseases]Image: Unsplash > > *New research has shown that more and more people around the world are > suffering from autoimmune diseases because their immune systems can no > longer tell the difference between healthy cells and invading > micro-organisms.* > > Major international research efforts are being made to fight this trend – > including an initiative at London’s Francis Crick Institute, where two > world experts, James Lee and Carola Vinuesa, have set up separate research > groups to help pinpoint the precise causes of autoimmune diseases, as these > conditions are known. > > “Numbers of autoimmune cases began to increase about 40 years ago in the > west,” Lee told the Observer. “However, we are now seeing some emerge in > countries that never had such diseases before. For example, the biggest > recent increase in inflammatory bowel disease cases has been in the Middle > East and East Asia. Before that, they had hardly seen the disease.” > > The category of autoimmune disease covers multiple different diseases, > ranging from rheumatoid arthritis to multiple sclerosis. For all the > different diseases, the immune system gets confused and turns on healthy > tissue instead of infectious invaders of the body. > > Across the world, it is thought that autoimmune disease cases are > increasing between 3% and 9% a year. Most scientists believe this is down > to environmental factors, reports The Guardian. “Human genetics hasn’t > altered over the past few decades,” said Lee, who was previously based at > Cambridge University. “So something must be changing in the outside world > in a way that is increasing our predisposition to autoimmune disease.” > > This idea was backed by Vinuesa, who was previously based at the > Australian National University. She pointed to changes in diet that were > occurring as more and more countries adopted western-style diets and people > bought more fast food. > > “Fast-food diets lack certain important ingredients, such as fibre, and > evidence suggests this alteration affects a person’s microbiome – the > collection of micro-organisms that we have in our gut and which play a key > role in controlling various bodily functions,” Vinuesa said. > > “These changes in our microbiomes are then triggering autoimmune diseases, > of which more than 100 types have now been discovered.” > > Even though there is much evidence pointing towards the western diet > increasing the instance of autoimmune diseases, both scientists still > pushed that individual genetics still play a huge role in contracting them. > > “If you don’t have a certain genetic susceptibility, you won’t necessarily > get an autoimmune disease, no matter how many Big Macs you eat,” said > Vinuesa. “There is not a lot we can do to halt the global spread of > fast-food franchises. So instead, we are trying to understand the > fundamental genetic mechanisms that underpin autoimmune diseases and make > some people susceptible but others not. We want to tackle the issue at that > level.” > > Lee also stressed that surging cases of autoimmune diseases across the > world meant new treatments and drugs were now urgently needed more than > ever before. “At present, there are no cures for autoimmune diseases, which > usually develop in young people – while they are trying to complete their > education, get their first job and have families,” he said. > > “That means growing numbers of people face surgery or will have to have > regular injections for the rest of their lives. It can be grim for patients > and a massive strain on health services. Hence the urgent need to find new, > effective treatments.” > > Thank you for taking the time to read this article, do remember to come > back and check The Euro Weekly News <https://www.euroweeklynews.com/> website > for all your up-to-date local and international news stories and remember, > you can also follow us on Facebook > <https://www.facebook.com/EuroWeeklyNews> and Instagram > <https://www.instagram.com/euroweeklynews/>. > > <https://twitter.com/intent/tweet?url=https%3A%2F%2Fwebcache.googleusercontent.com%2Fsearch%3Fq%3Dcache%3Ak9c682ktFaEJ%3Ahttps%3A%2F%2Fwww.euroweeklynews.com%2F2022%2F01%2F09%2Fwestern-diet-blamed-for-rapid-spread-of-autoimmune-diseases%2F%2B%26cd%3D2%26hl%3Den%26ct%3Dclnk%26gl%3Din&text=Western%20diet%20blamed%20for%20rapid%20spread%20of%20autoimmune%20diseases> > > <?subject=Western%20diet%20blamed%20for%20rapid%20spread%20of%20autoimmune%20diseases&body=Western%20diet%20blamed%20for%20rapid%20spread%20of%20autoimmune%20diseases%0D%0Ahttps%3A%2F%2Fwebcache.googleusercontent.com%2Fsearch%3Fq%3Dcache%3Ak9c682ktFaEJ%3Ahttps%3A%2F%2Fwww.euroweeklynews.com%2F2022%2F01%2F09%2Fwestern-diet-blamed-for-rapid-spread-of-autoimmune-diseases%2F%2B%26cd%3D2%26hl%3Den%26ct%3Dclnk%26gl%3Din> > > > https://webcache.googleusercontent.com/search?q=cache:Lr4kCL1vPtMJ:https://nypost.com/2022/01/10/spike-in-autoimmune-diseases-blamed-on-fast-food-scientists/+&cd=12&hl=en&ct=clnk&gl=in > > https://www.theguardian.com/science/2022/jan/08/global-spread-of-autoimmune-disease-blamed-on-western-diet > -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. 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