Understanding Virudha Ahara: Ayurvedic Food Incompatibilities

A Quick Introduction…..!!!

Ayurveda is a traditional health care system that has been practiced for over 6,000 years in India, representing a holistic medical system and a comprehensive way of living. To achieve a prolonged and healthy existence, one must cultivate harmony with nature and establish a balanced diet that aligns with one’s doshas, in accordance with the principles and rituals laid down by ancient sages. The prior blog addressed “guidelines for Ayurvedic food intake,” with a mention of the importance of mindful consideration regarding food interactions and compatibility. Let us examine this topic in greater detail in the current blog through the concept of virudha ahara.

Virudha ahara is a vital concept in Ayurveda dietetics, referring to incompatible food combinations that hinder digestion and create bodily imbalances. This idea highlights the importance of harmonious food pairings essential for optimal digestion and health. By avoiding these harmful combinations, individuals can enhance their digestive function and overall well-being, thereby maintaining harmony between their diet and constitution (prakruti) for better health.

Ayurveda defines incompatible diet…

According to Charakacharya, specific dietary practices that disrupt metabolic processes and impede tissue development are designated as viruddha ahara (incompatible food combinations). In a similar tone, Vagbhatacharya asserts that substances which aggravate doshas without facilitating their elimination may also be referred to as viruddha ahara, as they provoke abnormalities within the bodily tissues known as dhatus.

A Closer Look at the Topic

Classical Ayurvedic treatises have meticulously categorized incompatible foods and combinations, serving as an invaluable guide for optimizing health through informed dietary choices. This list below will provide a comprehensive analysis, accompanied by pertinent examples, to facilitate the application of healthy food combinations in our daily lives.

• Consuming juices and smoothies in cool mornings in colder countries and consuming alcohol when living in deserts is deemed incompatible with the body. Individuals with a kapha predominant body type should avoid juices and smoothies, while those with a vata predominant body type should refrain from spicy and salty foods. Ayurvedic texts stress that ingesting food that matches the place of living and one’s body type is crucial for health, as it prevents an imbalance of doshas; otherwise, it will fall under DESHA VIRUDHA.
• Ayurveda prohibits cold beverages, ice creams, in winter and discourages spicy-salty foods, such as Indian pickle, in summer. These restrictions align food properties with seasonal characteristics to prevent an undesirable increase in doshas, which can lead to health issues. This principle is known as KALA VIRUDHA.
• The consumption of a 12-course meal menu is incompatible with individuals who are primarily small eaters with weak digestion and consume minimal portions (such as merely a piece of sandwich), especially when a person possesses a substantial appetite accompanied by strong digestive power (agni). This phenomenon of neglecting agni is referred to in the texts as AGNI VIRUDHA.
• Mixing honey and ghee in equal proportions is not recommended, as it can become harmful to health; this is termed as MATRA VIRUDHA. Note: Many Indian desserts contain both with other ingredients, which nullify the harmful effects of mixing honey and ghee in equal amounts.
• Ayurveda emphasizes the consumption of cuisines that are native to one’s cultural background, as foods that do not align with one’s origins are regarded as SATMYA VIRUDHA. For instance, an individual of Indian descent who frequently consumes Mexican or Chinese cuisine may experience discomfort due to their body not being acclimated to those particular culinary traditions.
• Consuming foods with properties similar to the doshas can worsen them, leading to DOSHA VIRUDHA. For instance, indulging in desserts during a kapha imbalance, sour foods with pitta imbalance, unripe bananas in vata imbalance, and curd and rice combination with skin issues are incompatible with one’s constitution.
• The consumption of reheated food item(like French fries),reheated oil, and heated honey(like hot honey),renders them incompatible by generating toxins in the body. This occurs as they do not adhere to the culinary principles outlined in Ayurveda, thereby categorizing them under SAMSKARA VIRUDHA.
• Consuming fish and milk within the same meal, as well as the combining salty foods with milk, constitutes an incompatibility due to the differing potencies of these substances. Milk is considered cooling, whereas fish and salty foods are categorized as warming to the body. Such combinations fall under the classification of VEERYA VIRUDHA.
• Having desserts after main meal, taking shower immediately after large meal are against the principles of food consumption as they diminish the digestive fire(agni) making them fall under KRAMA VIRUDHA.
• A person who has tendency to get constipated should stay away from barbeque food and baked food; similarly a person who has tendency to get loose stools should avoid milk in large quantities. The old classics term this kind of incompatibility as KOSHTA VIRUDHA.
• Individuals belonging to physically demanding occupations, such as laborers, should refrain from alcohol consumption as it is incompatible with their work requirements, health, and physical necessities. Such indulgences are categorized as AWASTHA VIRUDHA.
• Ayurveda recommends refraining from the consumption of cold beverages or ice creams immediately after the intake of spicy or salty foods (such as samosas) and hot beverages, as they are considered incompatible and fall under the classification of PARIHARA VIRUDHA.
• An individual seeking to maintain long-term health should refrain from consuming undercooked, overcooked, or burnt food, as such items are deemed incompatible with the body and fall under the category of PAKA VIRUDHA.
• The consumption of cold water immediately following a hot steam bath is considered incompatible with bodily requirements and contrary to the Ayurvedic treatment principle, classifying it as UPACHARA VIRUDHA.
• The consumption of sour fruits in combination with milk (such as in a strawberry milkshake), as well as radish with milk, is deemed incompatible and is classified as SAMYOGA VIRUDHA.
• Ayurveda advocates not to consume those which are not pleasing to your mind and disliked by you(like bitter melons) making them as incompatibles, HRUT VIRUDHA.
• Avoid consuming food that has been prepared with unhealthy and inexpensive adulterated ingredients, as well as food substances or fruits that fail to retain their original flavor, are damaged, or are overripe. Such items are considered incompatible with the body and are referred to as SAMAPAT VIRUDHA.
• Stay away from the food which is not prepared based on ayurveda cooking methods as they in long run will ruin your health and fall under VIDHI VIRUDHA.

Some More Interesting Inputs!!!

• Having curd/yogurt at night is incompatible with the body: Curd and yogurt are acidic, disrupting Pitta and Kapha doshas and causing excessive heat. Their heavy nature leads to slow digestion. They are best digested when taken at lunchtime when agni (digestive fire) is strong.
• Eating bananas with milk: Ayurveda suggests this combination can alter agni, affect intestinal flora, and produce toxins, potentially leading to colds and allergies. Research indicates that regularly consuming bananas with cow milk may increase SGOT and urea levels while decreasing creatinine, possibly harming health.
• After consuming green leafy vegetables, drinking milk should be avoided.
• Milk should be avoided after eating radish/thulsi because of the risk of skin disorders.
• Ghee stored over ten days in a bronze vessel should be avoided.
• Sweet fruits and sour fruits should never be combined.
• Avoid eating raw and cooked foods in the same meal.
• There are numerous food incompatibilities prevalent in the present era, such as oxytocin-induced milk, preservatives in food products, pesticides on vegetables and fruits, genetically engineered fruits and vegetables, and cold storage food products, to name a few.

Is Engaging with Incompatibles a Serious Matter?

The ancient literature of Ayurveda cautions that the regular consumption of viruddha-ahara may predispose individuals to a variety of health disorders, with potential fatal outcomes. The repercussions of ingesting incompatible foods can manifest acutely or chronically. Acute symptoms may encompass fainting, intoxication, neck stiffness, abdominal distention, anemia, diarrhea, dermatological conditions, gastritis, fever, and rhinitis. Chronic consequences may include impotency, visual impairment, bullous diseases, psychological disturbances, anal fistula, infertility, diabetes, and obesity. Furthermore, the frequent intake of viruddha-ahara adversely affects the senses (indriya), physical strength (bala), and potency of the body (virya), thereby contributing to the dysregulation of the immune system and the persistence of inflammation.

How to Tackle the Negative Effects of Eating Virudha-Ahara(Incompatible Food)?

Observing the rituals and regulations for meal consumption and following daily (dincharya) and seasonal regimens (ritucharya) as outlined by ancient Ayurvedic sages can help prevent the adverse effects of viruddha-ahara. (“PREVENTION IS BETTER THAN CURE!!!)

When signs of bodily impairment are observed, it is advisable to consult a qualified Ayurveda vaidya promptly to address the doshic imbalance from consuming viruddha-ahara.

Undergoing panchakarma-shodhana chikitsa periodically, as prescribed by your vaidya, including vamana and virechana, is crucial for eliminating toxins accumulated from viruddha-ahara, whether knowingly or unknowingly.

The herbs and spices, such as ginger, pepper, and cumin, combinations like trikatu, triphala act as digestives and carminatives that enhance Agni and reduce symptoms from incompatible foods. Easily digestible foods like warm khichdi effectively clear toxins from the system.

The gradual transition from an unwholesome diet to a wholesome one significantly helps mitigate the adverse effects of viruddha-ahara.

Wrapping It Up…

In Ayurveda, health encompasses not just what we eat but how we combine our food. Nutrition is a fundamental element in preserving health and balance. Among its doctrines, virudha ahara, or incompatible food combinations, serves as a crucial guideline for dietary practices. Contemporary diets often overlook food interactions, making the understanding of virudha ahara essential for promoting digestive wellness and overall health. By exploring compatible consumption, individuals can make informed choices that align with their unique body constitution (prakruti), enhancing their vitality and well-being.