Basic understanding regarding concept of Ayurvedic diet plan
Concept of Ayurveda diet is based on taste of food (Rasa), action on body during metabolism (Virya) and final or end result of digestion of food (vipaka). for example food with sweet taste cools produces cooling action inside body and hence result into increasing strength of body or nourishes the body. while pungent food generates heat and at ends result into taking out strength of body.
It is very important to be familiar about the taste of food from your routine diet in order to select the correct food that balances your body and mind health.
In the table you can find details of description for each taste of food that we used for eating.
You have to categories food in according to the taste of food and then you can decide easily good and bad food for your own personalities (prakruti).
|Taste||How to identify the taste||List of food|
|Sweet food||Sweet food is understood by its sticking in the oral cavity, providing a feeling of contentment and pleasure to the body and comfort to the eye sense organs. It is attracts insects and flies.||bananas, cantaloupe, dates, figs, mangos, melons, prunes, beets, carrots (cooked), cucumber, olives, sweetpotatoes, beef, buffalo, pork, salmonalmonds, cashews, coconut, pumpkinseeds,basil, bayleaf, caraway, cardamom, cinnamon, coriander, fennel, mint, nutmeg, saffron, tarragon, vanilla|
|Sour|| Sour food makes the mouth watery, causes horripilation, tingling of the teeth and leads to
closing of the eyes and brows
|grapefruit, lemon, lime, raisins, tamarind, pickles, tomatoes,doughbreads, butter, cheese, sourcream, yogurt, alcohol, vinegar, mostfermentedfoods,lemonjuice, limejuice, garlic, savory,|
|Salt|| Salt causes more moisture in the mouth (increasesalivation) and burning sensat ion in
the cheek s and throat
|celery, seaweed,cottagecheese,tuna,tablesalt, seasalt, rocksalt, gamasio, soysauce, tamari|
|Bitter|| Bitterfood cleanses the mouth and destroys the organs of taste (makesperceptionofother
|bittermelon, burdockroot, leafygreens (likekale, collards, dandeliongreensoryellowdock), eggplant, jerusalemartichokes,sesameseeds, sesameoil, coffee, darkchocolate, cumin, fenugreek, saffron, turmeric.|
|Pungent|| pungent stimulates the tip of the tongue, causes irritation, brings out secretions from the
eyes, nose and mouth and causes burningsensation of the cheeks
|chilies, garlic, leeks, onions, kohlrabi, mustardgreens, radishes, turnips, rawspinach,buckwheat, spelt,mustardseeds,mostspices, especiallyblackpepper, cardamom, cayenne, cloves, ginger, hing, mustardseeds, andpaprika|
|Astringent|| Astringent inactivates the tongue (diminishes capacity of taste perception) andcauses
obstructions of the passage in the throat.
|apples, bananas (green), cranberries, pomegranate,alfalfasprouts, avocado, broccoli, brusselssprouts, cabbage, carrots (raw), cauliflower, greenbeans, lettuce, peas, potatoes, mostrawvegetables,pasta (wheat), rye,mostbeansareastringent,popcorn,chicken (lightmeat), venison,basil, bayleaf, caraway, coriander, dill, fennel, marjoram, nutmeg, oregano, parsley, poppyseeds, rosemary, saffron, turmeric, vanilla|
For pitta type of personalities sweet, bitter and astringent is always good choice like then can have 2/3 food from these taste and food and rest 1/3 will come from sour, salt and pungent taste.
For vata type of personalities sweet sour and salt is always good option and will have 2/3 portion while they will have 1/3 part from pungent bitter and astringent taste food.