Chemistry:Incompatible foods in Ayurveda
From HandWiki
In Ayurveda consuming incompatible foods (“viruddha”)[1] is considered to be a cause of many diseases.[2] In the Charaka Samhita a list is given.[2] P.V. Sharma states that such incompatibilities may not have influence on a person who is strong, exercises sufficiently and has a good digestive system.[1]
Examples of combinations that are considered incompatible include:
- Salt or anything containing salt with milk (produces skin diseases).[3]
- Fruit with milk products[3]
- Fish with milk products (produces toxins).[1][2]
- Meat with milk products.[2]
- Sour food[2] or sour fruit[1] with milk products.
- Leafy vegetables with milk products.[2]
- Milk pudding or sweet pudding with rice.[2]
- Mustard oil and curcuma.[2]
See also
- Milk and meat in Jewish law
References
- ↑ 1.0 1.1 1.2 1.3 Verotta, Luisella; Macchi, Maria Pia; Venkatasubramanian, Padma (2015).Connecting Indian Wisdom and Western Science: Plant Usage for Nutrition and Health. CRC Press, Boca Raton, USA. ISBN:1482299763. pp. 25-26.
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 2.6 2.7 Rastogi, Sanjeev (2014). Ayurvedic Science of Food and Nutrition. Springer Science & Business Media. ISBN:1461496284. pp.31-32.
- ↑ 3.0 3.1 Krasne, Alexandra (2014). "Ayurveda’s List of Incompatible Foods: Things that Don’t Go Together." Elephant Journal
 |
