A Comparative Analysis of Traditional Ayurvedic Culinary Practices and The Modern Diet Culture
Deshwanth Y P & Girivardhan V K
Master’s in Vedic studies
Department of Sanskrit and Vedic studies
Sri Sathya Sai University for Human excellence
Abstract
In recent times the food intake practices and patterns have changed a drastically. What we call as ‘Grandmother’s kitchen’ a well-crafted traditional approach to well-being and health, it stands for the lifestyle with awareness where each ingredient in every meal was deliberately chosen keeping in mind its seasonal benefits and their nutritional value. Bharath has always maintained its reputation when it comes to its elaborate and wholesome culinary heritage. It is a place which brought in a wide variety of spices and their systematic and scientific use in culinary practices. Looking back at our culinary history helps us understand the importance of food in maintaining health and well-being. The food, nutrition and healthy dietary practices have been described in detail in many traditional texts like Pakadarpana of Nala Maharaja, Supa Shastra of Manga Rasa and some parts of Charaka Samhita.
Modern diet culture, however, mirrors modern eating habits: processed foods, fast foods, restrictive diets, nutritional supplements such as protein powders, etc. This article analyzes the role of food and eating practices in a human’s life in a comparative study between the traditional way of eating in accordance with Ayurveda shastra and the contemporary food culture. It deliberates on some of the downsides of contemporary food practices, and deliberates on their effects on health, nutritional value and overall wellbeing. The study intends to highlight the applicability of traditional food wisdom and assess its place in the context of modern and contemporary nutritional and culinary practices.
Introduction
Food is the most fundamental aspect in human life and plays an important part in keeping one’s life hale and hearty. Food of our old times is not for satisfying hunger, but it is a source of health, strength and longevity. But in the present era the modernization, urbanization and globalization has changed the whole concept of food in itself. But our Ayurveda the old text of Shanata Dharma speaks about the importance
“त्रय उपस्तम्भा इति आहारः स्वप्नो ब्रह्मचर्यमिति” [i]The meaning of this sanskrit phrase is just as house needs pillars to stand steady, we humans need these three things to stay Stable, Strong and healthy, those are food, sleep and celibacy. Food again plays a major part in keeping the body strong and healthy. India has great culinary skills in preparing food by choosing careful ingredients which are nutritious and the food was cooked at home with fresh ingredients by traditional cooking method.
This article contains the comparative study of old food habits and modern food habits which enables us to think about our food heritage before modernization and globalization. This also discusses the pros and the cons of modern food habits, which is killing and getting a lot of new diseases to the society and preventing those food diseases through our old food habits.
Key Words
Traditional Method of cooking, Seasonal food, Food as medicine, Old diet and modern diet.
Statement of the Research Problem
In the contemporary world we see a paradox, we have access to all sorts of food, yet we face epidemics of metabolic syndromes such as obesity, diabetes and related lifestyle diseases. One of the significant reasons for this is that we have replaced traditional whole food based culinary practices with dominant highly palatable and refined ultra processed foods.
Research Gap
Though we find a lot of research work has been done on the ill effects of ultra processed highly palatable foods and the significance of ayurvedic approach to health. We find very few research works which structurally map traditional cooking techniques directly onto modern biochemical and psycho-nutritional science.
Ayurvedic understanding of health and well-being.
The Ayurvedic approach to health and healing is based on the tridosha concept of understanding of the human body. These tridoshas are referred to as Vata, Pitta and Kapha, each of these entities are associated with specific dynamic energies influencing the overall health of the person based on the balance and dominance of one entity over other two. Each of these entities play a specific role, for instance Kapha is made of earth and water elements; it is responsible for the physical bulk of the body consisting of muscles, fats, etc. Some of the associated attributes of this dosha are Heavy, cold, soft, oily, sweet, and stable. Pitta is made of fire and water elements; it is responsible for digestion, body temperature, chemical and hormonal secretions, etc. Some of the associated attributes of this dosha are slightly oily, sharp/penetrating, hot, light, and fluid, etc. Vata is made of space and air elements; it is responsible for breathing, blood circulation, movement of food in the intestines, elimination of waste, etc. Some of the associated attributes of this dosha are Dry, light, cold, rough, subtle, and mobile, etc. the balance of all these three doshas in one’s body is considered as healthy state of being, रोगस्तु दोषवैषम्यं, दोषसाम्यं अरोगता | [ii](Ashtanga Hrudaya, Sutrasthana, Chapter 1, Shloka 20). It means imbalance of these doshas is considered as a state of disease and balance of these three doshas is considered as a state of perfect health.
The food ingredients that are used for preparing food have dominance of any one of these doshas, so it becomes very important that we become mindful to prepare in such a way that all the doshas are balanced in the foods that we intake.
Traditional Methods of cooking
The art of cooking lies in the method, if the method is not followed properly food gets spoiled. If we want food to be tasty and healthy, the method has to be followed properly. Our ancestors had their own traditional method to cook the food and they passed it down to their children but in today’s time everything has changed and the instant packed food has occupied the culinary tradition. There are certain rules and regulations to be followed before cooking and during the cooking.
पदार्थशुद्धि, पाकशुद्धि, पत्रशुद्धि (Padārthaśuddhi, Pākaśuddhi, Patraśuddhi) – These are the three main principles that are followed in Indian traditional cooking practices. पदार्थशुद्धि (Padārthaśuddhi) means purity of the ingredients that are used while preparing food, we should understand its nutritional value, appropriateness of usage, cleanliness of the ingredients, purity of the intention of the cook, etc. पाकशुद्धि(Pākaśuddhi) means the purity of the means or the process of cooking food, it refers to precise methodology, proportions, appropriate use of fire for cooking, etc. पत्रशुद्धि (Patraśuddhi) means purity of the tools that are used for the cooking, like cleanliness of the utensils, place of the cooking, etc.
There are so many methods and guidance mentioned in Charaka Samhita, Supa Sastra by Manga Rasa and Paka Darpana by Nalamaharaja about preparation of food. “शुष्कं नातिशुष्कं नातिस्निग्धं नातिपिच्छिलम् उष्णं स्निग्धं चाशनीयम्“[iii] whenever the food is cooked it is should not be dry or sticky and not too oily; food should be warm before eating. It is one of the methods for cooking good and healthy food. But whenever the food is cooked properly by following all the methods it is healthier. There are or also side effects of cooking food without proper method by using excessive oil, not maintaining hygiene while cooking and not using the ingredients proportion.
Food as medicine
Food is like fuel to the body which enables the body to be strong and healthy. The main source of human energy comes from food, it also acts like medicine to keep the body healthy but if it is taken excessively or not taken right food will become a poison to the body. “आहार: प्राणिनां प्राणः” [iv](Āhāra Prāṇīnāṃ Prāṇaḥ) in charaka samhita it is mentioned that the food is the life of all beings. It is also said in bhagavad gita युक्ताहारविहारस्य [v] moderation in eating and moderation will help the body to function well and it boosts the system to work hard in day-to-day life.
It is also mentioned in Charaka Samhita “मात्रयाऽप्यभ्यवहृतं पथ्यं चान्नं न जीर्यति| चिन्ताशोकभयक्रोधदुःखशय्याप्रजागरैः|| [vi]It is said that the wholesome food taken in a right quantity, does not get digest if the person is mentally riddled with anxiety, grief, fear and restless. Food also depends on one’s own mental state, if taken with the above mentioned problem can cause in digestion and can lead to other problems as well. “तं द्विविधमामप्रदोषमाचक्षते भिषज विसूचिकाम्, अलसकं च’’ [vii]there are two types of indigestion,विसूचिकाम् – non-infectious gastroenteritis, the symptoms of this infection happen by food allergies. अलसकं – sluggish bowels, the intestine moving waste slowly then the normal speed can cause constipation and indigestion. These are the problems which occur if the food is not taken properly. The only way to get rid of this problem is to have moderation in eating and being mindful of our food in take.
Nowadays the main problem which the society is facing is, unhygienic food, junk food, excessive intake of food and instant food. These foods can cause indigestion and other problems in the human body ultimately leading to ruin the immunity of the body through these food habits. “An estimated 866 million – almost 1 in 9 people in the world – fall ill after eating contaminated food and 1.52 million die every year”[viii], this is the fact mentioned by WHO this year. The only way to escape this issue is by following the proper diet and being mindful of what we eat. We should educate people about the problems and the cause and the effect of eating junk, unhygienic and instant foods.
अन्नमशितं त्रेधा विधीयते तस्य यः स्थविष्ठो धातुस्तत्पुरीषं भवति यो मध्यमस्तन्मा सं योऽणिष्ठस्तन्मनः॥ [ix]The food that we eat will become three parts, the gross portion of food will become stool, the middle portion will become flesh, and the subtle portion will become the mind. This was explained in Chandogya Upanishad to a student who was learning from his father. From this we can come to a conclusion that the subtle aspect of the food which will become mind ultimately. Being aware of this we should have the food and guide our next generation about the importance of having good and healthy food.
In our tradition the food is equivalent to God “अन्नं न निन्द्यात्। तद् व्रतम्”[x] food should not be blamed, and it is vow, one should take a vow does not disrespect the food as we human beings are born out अन्नं (Food) “अन्नाद्वै प्रजाः प्रजायन्ते”. [xi]If we follow whatever has been told in our scriptures about food and if we can practice them in our day-to-day life, food will become a source of medicine.
Old diet and modern diet
Diet is the pattern of eating food on a daily basis to regulate the body. As discussed, food is the source of life which enables the body to function at its best level. Our ancestors had their own diet to maintain their health. Our ancestors mainly consumed freshly cooked meals, seasonal fruits and veggies, whole grains and less sugar and oil food. Having a proper meal and following a proper diet will enable digestion and give a strong immune system to the body. But the present food habits have changed the diet nowadays. Instant junk and soft drinks have affected the human body. In order to do that we have lost the control over the body and have less immune power compared to our elders.
Effects of modern diet – modern diet has categorized by, highly processed food, junk and road side food, instant food, surgery food and artificial additives and preservatives. Which are affecting the society in, rising obesity, early diabetes, heart diseases, high blood pressure and poor gut health. According to WHO – “In 2024, an estimated 35 million children under the age of 5 years were overweight (2). Once considered a high-income country problem, overweight is on the rise in low- and middle-income countries. In Africa, the number of overweight children under 5 years has increased by nearly 12.1% since 2000. Almost half of the children under 5 years who were overweight or living with obesity in 2024 lived in Asia”[xii] this is the problem faced throughout the world this is due to the intake of junk, instant and soft drinks.
The only solution to the problem is going back to our roots and practicing the proper diet, which are followed by our ancestors. Due to the work and the social responsible youths and the people are not mindful of eating but if only the food is taken properly whatever the responsibilities we are into will succeed more as it tells in Chandogya Upanishad “अन्नमयंहि सोम्य मनः” [xiii]the food becomes mind, if not taken food on time or properly it will affect the mind and the body. So it is very important to educate ourselves and educate people about food habits.
Conclusion
Food is not merely to satisfy the hunger, it is a tool to the human body to create perfect balance mentally, physically and spiritually. To break free from the lifestyle diseases such as obesity, diabetes, etc now we know the signification and the role of ayurvedic traditional practises of food in our daily life can drastically enhance the quality of our life by fostering good health. The only way to develop and inculcate good food practices in our daily life is to have a proper knowledge about the diet through ayurveda and from our old traditional practises. Let us strive to get back our grandmother’s kitchen in all the houses across the world. The modern diet can be improvised by integrating some of the traditional culinary practises. Right food leads to a good and healthy life, healthy life leads to a happy life. Let us educate ourselves and the society about the importance of food.
References
[i] Charaka Samhita, Chapter 11, Verse 35
[ii] Ashtanga Hrudaya, Sutrasthana, Chapter 1, Shloka 20.
[iii] Charaka Samhita, Vimanasthana, Chapter 1, Paragraph 24.
[iv] Charaka Samhita, Sutrasthana, Chapter 27, Verse 3.
[v] Bhagavad Gita, Chapter 6, Verse 17.
[vi] Charaka Samhita, Vimanasthana, Chapter 1, Verse 22.
[vii] Charaka Samhita, Vimanasthana, Chapter 2, Verse 7.
[viii] https://www.who.int/news-room/fact-sheets/detail/food-safety – WHO Website
[ix] Chandogya Upanishad, Chapter 6, Section 5, Verse 1.
[x] Taittiriya Upanishad, Bhriguvalli, Chapter 3, Section 7, Verse 1.
[xi] Taittiriya Upanishad, Brahmanandavalli, Chapter 2, Section 1, Verse 3.
[xii] https://www.who.int/news-room/fact-sheets/detail/food-safety – WHO Website
[xiii] Chandogya Upanishad, Chapter 6, Section 5, Verse 4.