Nutritional concepts in Ayurveda
Updated: May 12, 2019
Ayurvedic nutrition depends on the following 5 concepts. The taste and action of the food on our doshas: the potency of the food which produced after the digestion that will balance or activate the doshas; the food which are daily for consumption for a health living; the food pyramid according to ayurveda; locally available and unavoidable spices for a healthy kitchen .
Tastes & Doshas
In Ayurveda six tastes are mentioned:
The six tastes are sweet, sour, salty, bitter, pungent, and astringent. The food items that belong to each of these tastes is given in the table.
Any meal that contains food items from all these six tastes will be a balanced meal. It has all the nutrients for the proper functioning of the body and will balance all the doshas. This is a very simple system and easy to practice and follow.
How The Six Tastes Affect The Doshas
Dosha Tastes That Increases Dosha Tastes That Decreases Dosha
Vata Pungent Sweet
Pitta Pungent Sweet
Kapha Sweet Pungent
Sweet (MADHURA): Source/Example
Fruits with natural sugar such as peaches, sweet plums, grapes, melons, and oranges; vegetables such as sweet potatoes, carrots, and beets; milk, butter, and whole grains such as rice and wheat bread; herbs and spices such as basil, licorice root, red cloves, peppermint, slippery Elm and fennel. Ayurveda recommends that you avoid highly processed sweets such as candy bars and sugar, which also contain additives, food coloring, and preservatives. Reduces Vata & Pitta. Increases Kapha