Food Discipline According to Ayurveda- A Holistic Approach in Eating Healthy Food with Ayurveda Siddhant Mentioned in Ayurveda and Food Technology

Abstract

The high end of medical science is the preservation of health and it can be  attained in two ways, first of all by eradicating the diseases, which may  invade the body, secondly by due observation of such rules as would keep  away the disease.Ayurveda elaborate about different dietary regimens  including recopies advocated for health promotion, prevention of illness and  also prescribed for management of diseases as well which further provide a  great scope for the development of nutraceuticals and dietary supplements. Rasayanas are the foods, therapies or practices that are conducive and  beneficial to body tissues and its functions. Diet plays an important  role in keeping our mind healthy and explicit psycho-pharmacological  effects of food led to classification of food in to following 3 categories. 1.  Satvik diet: ideal diet containing vegetarian, non-oily, non-spicy articles  which are congenial to the body and mind. 2. Rajasik diet: too spicy, hot,  sour, salty; excite the mental faculties.3. Tamsik diet: too oily and heavy  food. But in the age of systems biology, personalised medicine, and the  wider context of a more holistic transition in sciences generally, modern  knowledge is reinventing and advancing a number of these ideas. Trans disciplinary study could be important for advancing the fields of food and  health sciences as well as for offering real-world remedies for current health  issues. This article highlights the need for a deeper engagement with  traditional knowledge systems, such as Ayurveda, by quickly reviewing the  similarities between Ayurveda and Technology..