Viruddha aahara.pptx

ppt

1. CONTENTS 1. INTRODUCTION
2. DEFINITION
3. CLASSIFICATION
4. EXPLAINATION
5. RECENT UPDATES
6. MEDICOLEGAL IMPORTANCE
7. DISCUSSION
8. SUMMARY
9. CONCLUSION
10. REFERENCES

2. INTRODUCTION Ayurveda gives prime importance to the prevention of diseases by elaborating the appropriate terms of Dinacharya and Rutucharya . This is meant for strengthening the immune system of the body. Right diet and regimen are essential components of this right lifestyle. In Ayurveda food is considered as the fuel for the maintenance of Agni. If used in directed manner it helps to increase Bala , Varna and Oja of an individual. The contrary conduct would lead to unwholesome results. Viruddha ahara is a principal concept mentioned in Ayurvedic classical texts. It is a said to be the cause of many metabolic disorders. It is essential to know how certain food combinations interact with each other and create disease. Charakacharya and Chakrapani and Gangadhara have explained this unique concept of Viruddha in detail. They have described total 18 types with proper examples of food products and food to food interactions which is used by layman in day-to-day life. They have stated that Viruddha Anna, plays a major role in causation of several types of diseases.

3. DEFINITION यत् किञ्चिद्दोषमास्राव्य न निर्हरति कायतः | आहारजातं तत् सर्वमहितायोपपद्यते . ||८५|| च. सु . 26/85 The food and drugs which dislodge the doshas from it’s normal seat, but do not expel it out of the body are regarded as Viruddha . Viruddha literary means contrast or opposition in particular. Charaka has defined Viruddha Ahara as a certain food product or its combination, which interrupts the metabolism of tissues, i.e., Sharira Dhatus , which inhibits the process of formation of tissue and which have the opposite property to the tissue are called as Viruddha Ahara . The food which is wrong in combination, has under-gone wrong processing, consumed in incorrect dose or consumed in incorrect time of the day and in wrong season can be termed as Viruddha Aahara . It sounds that the food combinations of certain type of food may have –
Opposite properties.
Opposite activities on the Dhatus .
Produces some unwanted effect on the body when processed in a particular form.
May cause undesirable effects, when combined in certain proportion.
May exhibit unwanted effect if consumed at wrong time.
May show effects like food poisoning ( Gara Visha )

4. CLASSIFICATION यच्चापि देशकालाग्निमात्रासात्म्यानिलादिभिः | संस्कारतो वीर्यतश्च कोष्ठावस्थाक्रमैरपि ||८६|| परिहारोपचाराभ्यां पाकात् संयोगतोऽपि च| विरुद्धं तच्च न हितं हृत्सम्पद्विधिभिश्च यत् || ८७|| अ. हृ . सू . 26/ 86-87

5. Charakacharya has described 18 types of viruddha ahara with examples and their mode of actions.
1. Desha (place) Viruddha 2. Kala Viruddha 3. Agni Viruddha 4. Matra (quantity) Viruddha 5. Satmya (wholesome) Viruddha 6. Dosha Viruddha 7. Sanskar (mode of preparation) Viruddha 8. Veerya (potency) Viruddha 9. Koshtha Viruddha 10. Avastha (state of health) Viruddha 11. Krama (sequence) Viruddha 12. Parihara Viruddha 13. Upachara (treatment) Viruddha 14. Paaka (cooking) Viruddha 15. Samyoga (combination) Viruddha 16. Hriday Viruddha 17. Sampad (richness of quality) Viruddha 18. Vidhi (rules for eating) Viruddha

6. 1.Desha Viruddha - The food items having similar properties to that of Desha is called as Desha Viruddha . It is stated that one should take food having properties opposite to corresponding Desha. Charakacharya considered only Bhumi Desha as Desha Viruddha whereas Gangadhara has explained Desha Viruddha as Bhumi Desha as well as Sharira Desha Viruddha . E.g.:- Ruksha , Tikshna ahara in Maru bhumi – consumption of alcohol in desert land. Snigdha , Sheeta ahara in Anupa bhumi – cool milkshakes and juices.

7. 2. Kaala Viruddha :, Consuming food items having similar properties to that of Kaala , i.e., Season.
E.g.:- Sheeta ahara in Hemant Rutu – consumption of ice-creams in winter. Katu and Ushna ahara in Grishma Rutu –spicy pav-bhaji and missal- pav in summer.
In context of Kala viruddha ahara , it has been regularly observed in the clinics that rheumatoid arthritis patients who consume curds at night, sour food at night complain of more morning stiffness. It must be studied that weather such type of Kala Viruddha diet would accelerate antigen and antibody reactions and exhibit an impact on WBCs 3. Agni Viruddha :- Food taken without knowledge of individual’s Agni which may be either of 4 types Mrudu , Madhyama , Tikshna and Vishama .
E.g.: - Laghu and Alpa Matra Aahara for Tikshna Agni –consuming Churmuri (popcorn etc.) in excessive hungry condition. Guru and Adhika Matra Aahara in Manda Agni.

8. 4. Matra Viruddha :- There are some food items which act as Viruddha Aahara when mixed in equal proportion.
E.g.: - Cow’s Ghee + Honey in equal proportion.

9. 5. Saatmya Viruddha :-Consuming such food items for which that individual is not used to.
E.g.: - Chinese food by Indians. Madhura and Sheeta aahara by a person who is used to Katu and Ushna aahara .
Another experimental study on rat was conducted in which it was found that fast food is high in energy density and low in essential micronutrient density, especially Zinc (Zn). When the fast food is consumed by male rats, it induced the oxidative damage associated with inflammation in relevance to the Zn deprivation, which could adversely affect the testis function and decreased testosterone levels [11]

10. 6. Dosha Viruddha :- Food items having similar properties to that of Doshas , which causes Dosha dushti are called as Dosha Viruddha . Gangadhara has elaborated this term in 3 types
a) l Viruddha according to Rasa – Kashaya Rasa for Vata .
B) Vyadhi Virruddha -Curd mixed with rice for Kushtha .
C) Dravya Swabhava - Poison ( Dhatu pradushana dravya ).

11. 7. Sanskara Viruddha :-Food prepared by wrong method is Sanskara Viruddha .
E.g.:- Reheating Food items – French Fries, Reheating oil which is used once, Heated Honey (mixing with hot water, cooking biscuits).

It has been clearly mentioned in Ayurveda text that oil and food must not be reheated. Reheating of oil creates more oxidation and if consumed may create more oxidative stress creating more free radicals. Oxidative rancidity occurs when fatty acids are exposed to oxygen in the presence of heat or light, resulting in the formation of hydroperoxide compounds. These hydroperoxides in turn form aldehyde molecules. Oxygenated aldehydes are toxic compounds that cause oxidative stress in the cells of body and may increase the risk of degenerative illness and artherosclerotic disease.
A recent study found that a toxin called 4-hydroxy-trans-2- nonenal (HNE) forms when such oils as corn, soyabean , and sunflower oils are reheated. Consumption of foods containing HNE from cooking oils has been associated with increased risks of cardiovascular disease, stroke, Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, various liver disorders, and cancer.

12. 8. Veerya Viruddha :- Consuming food items having opposite Veerya at the same time termed as Veerya Viruddha e.g.: - Fish of UshnaVeerya consumed with Sheeta Veerya Milk.
Milk is sheeta veerya and fish is ushna veerya . This combination is Abhishyandi (great obstructer for channels), it vitiates blood.When two or more foods having different taste (Rasa), energy ( Veerya ) and post-digestive effect ( Vipaka ) are combined, agni can become overloaded, inhibiting the enzyme system and resulting in the production of toxins. Yet these same foods, if eaten separately, might well stimulate agni , be digested more quickly and even help to burn ama . [10]

13. 9. Krama Viruddha :-Food Consumed by wrong sequence is considered as Krama Viruddha .
E.g.: - Sweet Dishes after meal. 10. Koshtha Viruddha :- Here Chakrapani and Gangadhara said that any drug or food item taken without proper knowledge of individuals Koshtha termed as Koshtha Viruddha .
E.g.: - Strong Laxatives by Mrudu Koshtha person, Barbeque food and baked food consumed by person who is habitual to Constipation i.e. Krura Koshtha person.

11. Awastha Viruddha :- Consuming food without exact knowledge of own health and bodily conditions.
E.g.: - Alcohol consumption by Laborers.

14. 12. Parihara Viruddha :- Consuming cold food items after hot and spicy food is Parihara Viruddha .
E.g.: - Cold drinks after Samosa.




13. Paak Viruddha :- Food which is not properly cooked i.e. uncooked, partly cooked , partly burned etc. Half-baked food is Paaka Viruddha . E.g.: - Half fried egg 14. Upachaara Viruddha :- Consuming food items which are not supposed to consume after specific treatment or act is Upachaara Viruddha .
E.g.: - Drinking cold water after snehapana , after steam bath.

15. Samyoga Viruddha :- Consuming food items which are not supposed to combine with each other is Samyoga Viruddha . Especially Amla rasa fruits with milk. E.g :- Amla Rasa with Madhura Rasa – Strawberry milkshake, Banana milkshake. Only the combination of Mango fruit with milk is advised in Ayurveda.

15. 16. Hrut Viruddha :- Consuming food items which are not pleasant to consumer is Hrut Viruddha .
E.g. :- Bitter melon, Decoctions for Children.

17. Sampat Viruddha :- Food items prepared by using unhealthy ingredients is Sampat Viruddha . E.g :- Sheera prepared in vegetable Oil., Food sub-stance /fruits which haven’t fulfilled their original taste or damaged taste or over ripped.

18. Vidhi Viruddha :- In Ayurveda there is detail explanation of rules for food consumption under Aahara Vidhividhana concept. Consuming food without considering those rules is Vidhi Viruddha .
E.g.: - Not consuming food which is hot and fresh – food from Lunch box. Apart from all biochemical effects of Viruddha Aahara , a food substance which is not liked by the person; acts like Viruddha Aahara . This may lead to continual mal digestion too. Acharya Sushruta has explained some different types as Rasa Viruddha , Veerya Viruddha , Vipaka Viruddha .

16. RECENT UPDATES Viruddha Ahara is one of the reasons behind various diseases like Skin diseases, Diabetes, Hypertension etc. Food-food interaction along with food drug interaction is an important factor which changes the properties of food articles as well as action of drugs which is used in various ailments. So, these factors may also be taken into account before taking any food articles especially incompatible diet as described in Ayurveda. Along with interaction of foods and drugs, factors like Agonist and Antagonist, Free radical formation, Food Allergies, Food Poisoning should also be considered for healthy and appropriate consumption of diet.
Regular and inappropriate intake of the incompatible food article may lead to inflammation at a molecular level. These incompatible food combinations may be deleterious to health, which may affect adversely on the immune system, cellular metabolism, hormonal system as well as our psychological health.
A new branch called topography (a science related to combination of food) is emerging, which tells about the combination of basic categories of the food3. 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. The process continues in the small intestine, where more amylase further breaks down the maltose into simple glucose, fructose, and galactose.

17. MEDICOLEGAL IMPORTANCE
In Modern Medicine; role of diet induced changes in the drug activity and exacerbation of certain disease conditions after consumption of particular type of food is well known.Some topics which have similarity with incompatible food are as follows-
1. Agonist and Antagonist
2. Free radicle formation
3. Food Allergies
4. Food poisoning
5. Food additives (preservatives)
Agonist: A substance that acts like another sub-stance and therefore stimulates an action. Agonist is the opposite of Antagonist.
Antagonist: A substance that acts against and blocks an action. Antagonist is the opposite of Agonist. Antagonists and agonists are key players in the chemistry of the human body and in pharmacology.

18. Food Allergies: These illnesses are sometimes called individualistic adverse reactions to foods because they affect only certain individuals in the population. These individualistic reactions are also termed as Food sensitivities.
Food poisoning: This type of illness arises from eating contaminated food. It may be contaminated by bacteria, viruses, environmental toxins or toxins present within the food itself. E.g.: mushrooms, seafood.
Food additives (preservatives): these are used to preserve the natural characteristics of food and to increase the shelf life of food and inhibit natural ageing and discoloration that can occur during food preparation

19. DISCUSSION
1) Tea and milk: Tea contains flavonoids called catechins , which have many beneficial effects on the heart. When milk is added to tea, then a group of proteins in milk, called caseins, interact with the tea to reduce the concentration of catechins . So, avoid tea and milk together.5
2) Milk and yoghurt interaction: As you know consuming both together can precipitate milk inside the stomach that may irritate and induce vomiting. So, avoid milk and yoghurt together.
3) Tea and garlic: Tea contains anticoagulant compounds called coumarins . When combined with garlic (that also has anticlotting properties), they may increase the risk of bleeding. So, it’s better to avoid tea and garlic together.6
4) Pomegranate juice and grapefruit juice: Pomegranate juice and grapefruit juice, are both known to block the cytochrome P450 3A4 enzyme systems in the intestines and increase blood levels of many medications you are taking. Taking these two juices together may synergize the above action.

20. 5) Heated Honey: It is also mentioned in Ayurveda text that heating honey is Sanskar Viruddha . Honey that is available in the market is Agmark honey and this honey is strongly heated before packaging. It is very important to find the relevance about why we must not heat honey
6) Deep frying of potatoes: Deep frying of potatoes can develop toxic substances, such as acrylamide, which can prove to be carcinogenic. It has been clearly mentioned in Ayurveda text that oil and food must not Reheating of oil creates more oxidation and if consumed may create more oxidative stress creating more free radicals. Oxidative rancidity occurs when fatty acids are exposed to oxygen in the presence of heat or light, resulting in the formation of hydroperoxide compounds. These hydroperoxides in turn form aldehyde molecules. Oxygenated aldehydes are toxic compounds that cause oxidative stress in the cells of body and may increase the risk of degenerative illness and atherosclerotic disease. A recent study found that a toxin called 4-hydroxy-trans-2-nonenal (HNE) forms when such oils as corn, soyabean , and sunflower oils are reheated. Consumption of foods containing HNE from cooking oils has been associated with increased risks of cardiovascular disease, stroke, Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, various liver disorders, and cancer.

21. 7. High-temperature cooking: Foods typically cooked at high temperatures, like meats, may contribute to the risk and exacerbation of chronic diseases linked with inflammation. When proteins are cooked with sugars in the absence of water, AGEs are formed. Water, however, prevents these sugars from binding to the protein molecules. Thus, combination of proteins with sugar and cooking it in absence of water is Viruddha . Grains, vegetables, fruits, and all such have protein in them as well, with browning being an indication of AGEs. AGEs are the end products of glycation reactions, in which a sugar molecule bonds to either a protein or lipid molecule without an enzyme to control the reaction.
8. Glycation , on the other hand, “Advanced Glycation endproduct is a random process that damages the functioning of biomolecules.” Thus, being implicated in various types of age-related disorders, such as diabetic vascular complications, neurodegenerative diseases, and cancers.

22. 9 )Certain type of food combinations: Certain type of food combinations and the unwanted substance released by certain incompatible food in vivo may have a bad impact on immune system. Milk which contains lactogen and certain fruits, such as bananas, which also contain common allergen may aggravate an asthmatic attack. Milk with eggs, reheated cow's milk, consuming too much sugar along with saturated fats, can lead to number of immunologic disorders.
10) Fast food Fast food is high in energy density and low in essential micronutrient density, especially zinc (Zn), of which antioxidant processes are dependent. A severe decrease in antioxidant vitamins and Zn, with concomitant iron accumulation was found. Zinc deficiency correlated positively with SOD, GSH, antioxidant vitamins, and testosterone, and negatively with TBARS, LOS, CRP, and TNF-α, demonstrating a state of oxidative stress and inflammation thus leading to underdevelopment of testis and decreased testosterone levels.

23. CONCLUSION
Ayurveda dietetics are a unique contribution of Ayurveda to the modern world. Viruddha Ahara is an important aspect of current modern dietary habits. Regular consumption of Viruddha Ahara may lead to several diseases and improper body functions. This may adversely affect our Sapta Dhatu’s i.e., from Rasa Dhatu to Shukra Dhatu .
From the Modern’s studies, it was interpreted that incompatible diet affects the Metabolic, Neurological as well as psychological functions of the body. It also shows geno-toxity when experimental studies were conducted. So, proper knowledge of Viruddha Ahara as describe in Ayurveda may prevent the people from the various ailments. When the person follows the proper dietetics and avoid incompatible diet, the person will be avoiding various upcoming diseases. So,from the above Mentionings incomaptible foods to be considered as poison and artificial poisoning.

24. SUMMARY
As per Ayurvedic text certain food products or their combinations act as Viruddha Aahara which deteriorate Sharirastha Dhatus . There are total 18 types of Viruddha Aahara explained by Charaka and their commentators Chakrapani and Gangadhara .
Consumption of Viruddha Aahara leads to several diseases by aggravating Sharirastha Prakruta Doshas and deteriorating Prakruta Dhatus . So, one should have proper understanding of all the types of Viruddha Aahara to avoid consumption of Incompatible dietary articles of today’s fast-food era.
Mode of Action of Viruddha Aahara can be explained in terms of modern concept of Agonist. Certain food item after consumption gets attached to the receptors of Doshas and aggravates Doshas just like Agonist substances which cause hormonal secretions in body by stimulating receptors. It is really very important to find out whether Viruddha Aahara actually acts as an Agonist as well as the treatment given in those conditions acts like Antagonist; through researches in Dietetics.

25. REFERENCE
1.Charaka samhita , Sutrastana , 26/85
2. Charaka samhita , Sutrastana , 26/86-87
3. Shelton HM. The hygienic system: Orthotrophy , Chap. 26. Dr. Shelton’s Health School. 1935 [Google Scholar]
4. A Study of Viruddha ahara with special reference to Vichachika ; 2018 pg 87
5. Brown PJ, Wright WB. An Investigation of the interactions between milk
proteins and tea polyphenols. J Chromatogr 1963; 11:504‑14.
6. Engdal S, Nilsen OG. In vitro inhibition of CYP3A4 by herbal remedies
frequently used by cancer patients. Phytother Res 2009; 23:906‑12.
7. Hidaka M, Okumura M, Fujita K, Ogikubo T, Yamasaki K, Iwakiri T, et al.
Effects of pomegranate juice on human cytochrome p450 3A (CYP3A)
and carbamazepine pharmacokinetics in rats. Drug Metab Dispos 2005; 33:644‑8.