Ayurvedic Dietetics

The Ayurveda dietetics is a part of the traditional life science based on the knowledge and experience that have been evolving from the 4000 year old vedic tradition of India. Itʼs fundamental principles are based on the Samkhya philosphy and Panchamahabhuta.

According to Samkhya philosophy, the cosmic balance between the all-pervading consciousness (purusa) and manifest nature (prakrti) was disturbed by desire and the primordial stillness was broken causing three universal qualties: Sattva, Rajas, and Tamas. Consecutively it caused the manifestation of the eleven senses (indriya), the five sense faculties (jnanendriya), the five organs of action (karmendriya), mind (manas), the five elements (pancamahabhuta), and qualities of matter (gruvadi guna).

The Ayurveda dietetics classifies and categorizes herbs and foods by the energetic qualities and functions according to the five elements and their qualities manifested from the cosmic energies. Accordingly, it further classifies the substances (dravya) into twenty qualities of matter (gruvadi guna), six tastes of nature (rasa), three post-digestive tastes and two post-digestive qualities (vipaka), two thermal action (virya) and an unexplainable unique quality of dravya.

The Ayurveda dietetics utilizes the vast volume of empirical resource, and provides personalized unique dietary programs and advices based on the energetic imbalance of each individual.

In summary, Ayurveda dietetics is a holistic and personalized solution focused on treating the cause of the energetic imbalance in our mind and body. It focuses on restoring the healthy equilibrium of our mind and body.

By Midori Hatekayama
Ayurvedic Herbalist
Faculty: San Diego College of Ayurveda