Viruddha Ahara and Annaraksha Vidhi: An Ayurvedic Perspective on Food Safety According to Sushrutacharya
Author : Dr. Priti V. Gahukar, Dr. Rekha G. Pandey and Dr. Vedprakash D. Gahukar
Abstract :
In Ayurveda, food is regarded as the primary sustaining force of life and is considered equivalent to medicine when consumed in an appropriate manner. Proper intake of food supports Agni, enhances Bala, Varna, and Ojas, and maintains equilibrium of bodily elements. Conversely, improper dietary habits and consumption of incompatible food combinations lead to the vitiation of Doshas and become a major causative factor for various diseases. Such incompatible dietary practices are described under the concept of Viruddha Ahara. Regular intake of Viruddha Ahara acts as a slow poison and results in chronic pathological conditions.
Acharya Sushruta has elaborately explained the principles of food incompatibility, food contamination, and food protection under Annaraksha Vidhi, along with the concept of Gara Visha. In the present era of fast-food culture, consumption of artificially processed and chemically preserved foods has increased considerably, posing serious threats to public health. This article aims to present a comprehensive and analytical review of Viruddha Ahara, Gara Visha, food protection methods, kitchen hygiene, role of the physician in food safety, and management of food poisoning, as described by Acharya Sushruta.
Keywords :
Viruddha Ahara, Annaraksha Vidhi, Gara Visha, Food Poisoning, Sushruta Samhita.
