World Journal of Pharmaceutical
and Medical Research

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Medical Research and Technology
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
ISSN 2455-3301
IMPACT FACTOR: 6.842

ICV : 78.6

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Abstract

VIRUDDHA AHARA: A CRITICAL VIEW

Vd. Anil Paweshkar*, Vd. Ashish Patil, Vd. Atul Telrandhe and Vd. Suryakant Dwivedi

ABSTRACT

Food incompatibilities in today’s perspective Viruddha Ahara can lead to inflammation at a molecular level. Number of food incompatibilities are mentioned in old Ayurved literature, such as Charaka and Sushruta Samhitas. These type of food combinations are not in use in today’s era. We have to identify new food incompatibilities, which are used today in day-to-day life as per Ayurvedic perspective. These food incompatibilities can also be categorized into Karma Viruddha, Krama Viruddha, Veerya Viruddha, and so on. Such food combinations can prove harmful, which may be imparting its untoward effects on immune system, cellular metabolism, growth hormone, and Dehydroepiandrosterone sulfate (DHEAS). A new branch called topography (a science related to combination of food) is emerging, which tells about the combination of basic categories of the food.[4] As per this science proteins must not get combined with starch and carbohydrates and may be consumed differently. This is because starches require an alkali medium and the amylase in saliva contains ptyalin, an enzyme that breaks down starch into maltose. Those process continues in the small intestine, where more amylase further breaks down the maltose into simple glucose, fructose, and galactose. These are absorbed into the bloodstream, and taken to the liver, which dispenses the energy to whatever cells in the body need it. If there is no immediate requirement, glucose will be converted to glycogen and stored in the liver, or into fat to be stored in adipose tissueConsuming proteins and starches together will result in absorption of one being delayed by the other.[4] Similarly, eating sugars and acid fruits hinder the action of ptyalin and pepsin, reducing the secretion of saliva, and delaying digestion. If insufficient amylase is present in the mouth, starch will not be digested at all in the stomach, instead clogging up the works until amylase in the small intestine can get to work on it. Fats impede the secretion of digestive juices, and reduce the amount of pepsin and hydrochloric acid, so they should be avoided or used sparingly with protein-rich foods. The unwanted effect of wrong combinations of food is not limited up to gastrointestinal tract only but may hamper the major systems of the body.

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