Ayurveda focuses on a considerable measure on the part of eating routine in keeping up great wellbeing and averting onset of ailments. According to the philosophy of Ayurveda, health is not just maintained by eating a balanced diet but it depends on various reasons like : Constitution or prakriti of an individual, digestive force or agni, taste or rasa of the food items, warming or cooling vitality of sustenance or veerya, and post-digestive (metabolic) impact or vipaaka, Says by Dr Baldeep Kour– Founder & Medical Director of DEEP AYURVEDA.
Constitution Or Prakriti
The characteristic constitution or prakriti of an individual comprises of one or a greater amount of the doshas i.e. the vaata, pitta and kapha. This figures out which sort of sustenance helps the individual in advancing wellbeing and nourishment and which are not favorable for the same.
Digestive Power Or Agni
The digestive force or agni is likewise in view of the equalization of the doshas in the body. Any irregularity prompts issue of assimilation and digestion system of nourishment.
Agni is of four sorts:-
1.Vishama Agni: Because of vaata dosha, the gastric flame gets to be vitiated, bringing on sporadic voracity, acid reflux and gas. Inwardly, this can bring about nervousness, instability, dread and neurological or mental issues.
2. Teekhna Agni: Pitta dosha is in charge of this kind of disorder. It may bring about hyper-digestion system, hyperacidity, acid reflux and hypoglycemia prompting inflammatory diseases..
3.Manda Agni: This is because of overabundance kapha condition, prompting moderate digestion system, overweight, sensitivities and congestive diseases.
4. Sama Agni: This kind of agni is the aftereffect of adjusted tridoshas. A man having this sort of agni can eat any kind of nourishment without trouble. Digestion, absorption and elimination are very normal for such a person.
For better and healthy life every person have to follow a balanced diet & life style as per ayurveda concept take the consultation from experienced ayurvedic doctor.
