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Basic Principles of Dietary Norms, Constituents of Food and Disorders related to food and Diet is Divine (Modern, Ayurvedic and Spiritual Concept About Food) (Set of 3 Volumes)

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Vol-1 (Part-1)   Preface Modern medicine has conducted an in depth study on the composition of practically all the food items and has derived le amount and percentage of proteins, fats, carbohydrates, Vitamins and minerals in every food item. It describes in detail le functions of these components and the effects of their being deficient or in excess. It also gives guidelines to make me's diet a balanced one. Ayurveda describes the effects of various biological prope...
Vol-1 (Part-1)

 

Preface

Modern medicine has conducted an in depth study on the composition of practically all the food items and has derived le amount and percentage of proteins, fats, carbohydrates, Vitamins and minerals in every food item. It describes in detail le functions of these components and the effects of their being deficient or in excess. It also gives guidelines to make me's diet a balanced one.

Ayurveda describes the effects of various biological properties of food like cold, hot, warm, heavy and light and their action on the human body. It elucidates the effect of the taste If food on the body and the mind. It gives guidelines to adjust me's diet as per one's constitution, season, age etc. It gives in detail the effect of every food item on various tissues and organs of the body and describes dietetic incompatibilities. It also enlists in detail the list of food items which are beneficial)r harmful in various diseases and how one should vary the diet in the different stages of the disease. Ayurveda emphasises on the importance of following the recommendations and restrictions of diet as advised by the physician in various diseases. Ayurveda gives details of the arrangement in the kitchen, the arrangement of food items in a dish and emphasises on the importance of hygiene. It also describes how one should serve the courses of food and the rituals one should follow before, during and after meals.

Ayurveda states that one should not indulge in eating tasty fishes. Food should be selected after considering its qualities and considering one's age, constitution, digestive power, the season etc.

Based on the effects of food on the mind, Ayurveda classifies food into three types - sattvik (Sattva-predominant) food which promotes good qualities, rajasik (Raja-edominant) food which stimulates emotions and tamasik (Tama-predominant) food which results in laziness and lethargy. Ayurveda emphasises that one should never criticize food and should eat it with respect by giving due attention to its taste and aroma. Our life activities as well as our energy, strength, intelligence, memory, lustre of the skin etc. depend on food. It is important to maintain the body strong & healthy by consuming an appropriate diet so that one can enjoy the worldly pleasures by following the rules of Dharma (Righteousness) and undertake spiritual practice to attain Moksha (Final Liberation), which is the state of eternal Bliss. As food helps one attain eternal Bliss, food itself is considered to be 'Brahman'. This book will prove useful to everyone including students and physicians. By studying and following the guidelines given in this book, everyone can enjoy a long, healthy, useful and happy life.

Shri Vishnu is the Deity which controls the production, digestion and utilisation of food. We pray unto Shri Vishnu to bless everyone with a divine life.

 

Contents

 

1 Food itself is Brahman (Anna Brahman) 13
  1.Definition of food 15
  2.Properties of food 16
  Importance of beneficial diet 16
2 Constituents and classification of food 18
  1 What is the composition of the human body? 18
  2 What are the functions of these basic elements? 18
  3 How are these basic elements available 19
  4 What are the basic elements and the biological elements of the human body according to Ayurveda? 19
  5 How are the constituents of food classified? 20
  6 Basic constituents of the human body? 20
  7 What are the differences in the nutritive value of vegetarian and non- vegetarian food: 20
  8 Best food items from various categories 21
  9 Important functions and effect of various food items commonly used in our diet 23
3 Food processing  
  1 What are the various methods of processing food? 24
  2 How can one preserve food? 27
4 Eating 28
  1 Vastushastra and the arrangement in the Kitchen 28
  2 Dining room 30
  3 Utensils used for serving food 30
  4 Arrangement of food items in plate 31
  5When should a person dine? 31
  6 Is it advisable to take an appetiser before meals? 31
  7 Is it advisable to have an alcoholic drink before meals? 33
  8 Selection of food and how should one serve the courses of food? 34
  9 Anupama 37
  10 Should one eat meals in solitude or in the company of family or friend? 41
  11After meal 41
  12 Mantra after meal to deafest food 42
5 Diet and the mind 43
  1 Sattvik, rajasik and tamasik food 43
  2 Respect for food 43
  3 Diet with sanskaras 46
  4 Evil eye and food 47
6 Qualities of food 49
  1 What is the scientific meaning of 'hot' and cold? 51
  2 Coldness and hotness of the food depends on what? 51
  3 Hot and cold food items 51
  4 Who should eat hot food items and who should not? 53
  5 Who should eat cold food items and who should not? 54
  6 Heavy and light food items 54
  7 What is meant by oily and dry food items? 58
  Who should eat dry food items and who should avoid them? 58
7 Taste 60
  1. Action of various types of taste and the harmful effects of consuming them in excess 61
  2. Exceptional qualities of taste (Rasa) 67
8 Constitution and the Diet 68
  1. Taste of food items and the doshas 68
  2. Beneficial and harmful diet and activity for vata constitution and vataja (Vata induced) diseases 69
  3. Tonic for vata constutuion and Vataja diseases 70
  4. Beneficial and harmful diet and activity for pitta constitution and pittaja (pitta induced) diseases 71
  5. Tonics for pitta constitution and pittaja diseases 72
  6. Beneficial and harmful diet and activity for kapha constitution and kaphaja (kapha induced) diseases 72
  7. Tonic for kapha constitution and kaphaja diseases 73
9 Season and the diet 74
  1. Effect of seasons on man 74
  2.Season and the three doshas (Humours) 74
  3. Seasons in North and South India 74
  4. Qualities of food and taste according to seasons 77
  5. Spring season (Vasant rutu) 78
  6. Summer season (Grishma Rutu) 79
  7.Pre-monsoon season (Pravrut rutu) 81
  8. Monsoon season (Varsha Rutu) 84
  9. autumn season (Sharad rutu) 86
  10. Early winter season (Hemant rutu) 88
  11. Late winter season (shishir rutu) 88
  12. Diet and activity in different seasons 90
  13. Panchakarma treatment 92 92
  14. Exercise 93
  15. Afternoon nap 93
10 Dietetic incompatibility (Viruddha Ahar) 94
  1. Incompatibility of food items with one another and their types 94
  2. Diseases resulting from dietetic incompatibilities 98
11 Place, time and food 100
  1. Effect of place on the quality and digestibility of food 100
  2. Time (kal) and food 100
  3. Tolerance and intolerance (Satmya and Asatmya) 100

 

Vol-I (Part-2)

 

Preface

Hindu Dharma considers food to be Divine. आहिन्यते अन्ननलिकादिभि इति आहार, meaning, whatever goes to the stomach through the food pipe etc. is known as 'diet'. To help the body function properly, 'diet' is a very important aspect.

Every medical science looks at 'diet' from a different perspective. In the first 3 texts of this series, we understood le perspective of Ayurveda on diet and partial points from the perspective of modern medical science.

In this fourth part of the series, we will obtain information In the detailed analysis of 'diet' and some related diseases. To obtain complete information on 'diet', please read all the 4 Volumes in this series.

Detailed information is provided on the analysis according to modern medical science on the constituents of the body and diet, such as proportion and function of proteins, fats, carbohydrates, vitamins, minerals and water. Details have also been provided on the harmful effects of consuming more or less of these items, what is a balanced diet and in what proportion should we consume it.

Information in this text will not only be useful for Vaidyas, Doctors and students, but also for every individual. Bhagawan Vishnu is the Deity of nutrients in the diet.

We earnestly pray at the Holy feet of Bhagawan Vishnu - 'May everyone get good quality food and progress physically, psychologically & spiritually and experience the taste and Happiness of Divine nutrients in food'.

 

Part-2

 

Contents

 

  Dietary Components and their functions 13
Chapter 1: Calories 13
  1.How does food supply energy? 13
  2. What is a calorie in the context of food? How does food supply energy to sustain all the body activities? 13
  3. How many calories are supplied by common food items? 14
  4. Which factors affect one's food requirements? 15
  5. How many calories and proteins do children’s and adults normally require? 16
  6. How does one's activity affect the caloric and protein requirements of one's body? 16
  7. What are the manifestations of deficiency in calories? 17
  8. What are the manifestations of deficiency in calories? 17
  9. How is it that some people eat a lot and yet are thin, whereas others may eat very little and yet gain weight? 18
Chapter 2: Proteins 19
  1. What are the functions of proteins 19
  2. What are the sources of proteins? 20
  3. Why are animal proteins rated as first class proteins and vegetable proteins replace animal proteins 21
  4. Can vegetable proteins replace animal proteins? 21
  2 How can one preserve food? 27
  5. What are the symptoms of proteins deficiency? 21
  6. Is it risky to consume proteins in exces? 22
Chapter 3: Fats 23
  1. Components of fats 23
  2. What are the dietary sources of fat? 23
  3. What are essential fatty acids? 24
  4. What are the symptoms of fat deficiency? 25
  5. What are the symptoms of excessive intake of fat? 26
Chapter 4: carbohydrates 27
  1. Types of carbohydrates 27
  2. What are the functions of carbohydrates? 27
Chapter 5: Minerals 29
  1. What are the types, functions of minerals and diseases due to their deficiency 30
  2. Salt (Lavan) 33
  3. Caustic salts (Ksharas) 36
Chapter 6: Vitamins 37
  1. Effects of medicines 37
  2. Requirement of Vitamin and their effects after taking in less or more quantity 38
  3. Types of vitamins their functions, Diseases & Treatment 39
Chapter 7: Water 51
  1. What are the functions of water? 51
  2. Types of water and property 51
  3. Testing water 53
  4. Purification of water 54
  5. How much water should one drink daily? 54
  6. Who should drink less water? 55
  7. What are the symptoms of drinking excessive water? 55
  8. What are the symptoms of deficiency of water in body? 56
  9. cold and warm water 56
  10. Boiling of water 57
  11. Who should drink water which is cooled after boiling 58
Chapter 8: Balanced diet 59
  1. What is good nutrition? 59
  2. Principles for calculating calories in the diet 59
  3. Food exchanges 60
  4. Principles for selection of diet 64
  5. Outline of food exchanges 65
  6. Having a proper budget 66
  7. Useful tips in the kitchen 66
  Section 2  
  Diseases related to diet  
Chapter 9: Diet and diseases 69
  1. Not following the dictates of one's own conscience 69
  2. Deviating from natural food items 70
  3. Pesticides 70
  4. Hormones 70
  5. Salt 70
  6. Sugar 71
  7. Tea and Coffee 71
  8. Chemical preservatives 71
  9. Tasty dishes 71
  10. Juices 71
  11. Artificial flavours and colours 72
  12. Refrigerated food 72
  13. Tonics 72
Chapter 10: Indigestion 73
  1. Causes of indigestion 73
  2. Manifestations of indigestion 73
  3. Types of indigestion 74
  4. Medicines useful in indigestion 74
  5. Treatment of indigestion caused by specific food items 76
  6. Vishtabdha ajirna - indigestion caused by vata humour (dosha) 77
  7. Vishtabdha Ajirna - indigestion 80
  8. Ama ajirna - Indigestion caused by kapha humour (dosha) 81
  9. Spiritual therapy (Karmavipak) 82
Chapter 11: Food poisoning and allergy 84
  1. What is food poisoning 84
  2. Symptoms of food poisoning 84
  3. What is food allergy 86
Chapter 12: Obesity 87
  1. What is obesity 87
  2. What are the causes of obesity? 87
  3. Pathogenesis of obesity 89
  4. Symptoms associated with obesity 89
  5. Complications of obesity 90
  6. Some instructions for weight reduction 91
  7. Treatment 92
  8. Medicines in obesity 95
  9. Treatment of foul odour due to excessive seating in obese individuals 95
  10. What is the role exercise in controlling weight? 98
  11. Is Surgery of any in reducing body weight? 98
Chapter13: Emaciation and malnutrition 99
  1. Causes 99
  2. Mild to moderate malnutrition and marasmus 99
  3. Protein energy malnutrition -kwashiorkor 100
  4. Complications 101
  5. Treatment 101
  6. Ayurvedic concept 102
  7. Aetiology 102
  8. Clinical manifestations 102
  9. Associated illness or complications 103
  10. Treatment 103

 

Vol-2

 

Preface

The word 'Ayurveda' means the 'Veda of life', i.e. knowledge about life. Sages like Charak and Sushrut have always insisted that whatever information and knowledge are available for a useful and happy life should be incorporated in Ayurveda.

All medical sciences should be considered as branches of Ayurveda. Modem medicine provides detailed information on the functions of proteins, fats, carbohydrates, vitamins, minerals and water and their quantity in every food item. It describes in detail the ill-effects of consuming these food items inadequately or excessively. It also describes a balanced diet and the proportion in which various food items should be included in the diet.

Ayurveda has described in detail how the ritual of eating should be, the effects of diet on the mind, qualities of food items and the effects of taste of food on the body. It also mentions how the diet should be adjusted according to one's constitution and the seasons. Ayurveda has also studied how ailments like indigestion occur due to not consuming an appropriate diet or consuming an incompatible one. Another special feature of Ayurveda is that it has studied in depth, the qualities of each food item and their effects on the three humours (doshas) namely, vata, pitta and kapha, tissues like body fluids, blood, etc. and organs like the heart, brain, etc.

Ayurveda accords an equal or rather a greater importance to diet than medication in ailments; hence a Vaidya advises observance of dietary restrictions to maintain good health in every individual and to cure the patient. It emphasises that a patient may not take medication but he should certainly observe dietary restrictions. The reason is that one takes medicines in small doses of a teaspoonful or a tablet; however food is consumed in a large quantity.

Since non-violence is important, religion preaches that 'one should not partake meat'. But the aim of Ayurveda is to maintain good health and to cure illnesses; hence Ayurveda allows consumption of meat. It states that a patient suffering from tuberculosis can consume meat of any animal.

Ayurveda has classified food items and has stated the most beneficial and most harmful food item in each class. Ayurveda has also described the diet for the sense organs, mind and intellect. It gives the message of maintaining a healthy mind and a healthy body and attaining liberation from the cycle of birth and death by observing righteous conduct and following Spirituality to permanently rid oneself from all diseases and sorrow in this birth itself.

To facilitate handling of this book, it has been divided into two volumes for the sake of convenience of the readers. The science of dietetics will be understood totally only after reading both these volumes.

This book is useful not only to Vaidyas, doctors and students but to every individual. If one takes diet by studying this book, one can enjoy a long, healthy, useful and happy life.

Lord Vishnu is the deity of food. We fervently pray unto Lord Vishnu to bless everyone with the best possible food so as to make physical, mental and spiritual progress and through it enjoy the Bliss of the divine nectar.

 

  Natural Foods their qualities and functions 27
22 Cereals 28
23 Pulses and legumes (dal) 39
24 Leagy vegetables  
25 Tubesrs (root vegetable) 58
26 Furity vegetables 67
27 Fruits 80
28 Dry Fruits 104
29 Nuts and Seeds 116
30 Oil Seeds 118
31 Milk And Milk Product 123
32 Sugarcane products and honey 139
33 Meat 144
34 Readymade food recpes (krutannavarg) 162
35 Soft drinks and beverages 166
36 Spices and condiments 168
  Section IV  
37 Diet and diseases  
38 Indigestion (Ajirna) 189
39 Food poisoning food Allergy 199
40 Obesity 202
41 Emaciation and malnutrition 212
42 Beneficial and harmful diet 215
43 Broad view of Ayurveda 218
Sample Pages

Vol-1 (Part-1)









(Part-2)






Vol-2
















Item Code: NAE606 Author: Dr.V.B Athavale And Dr. Kamlesh V. Athavale Cover: Paperback Edition: 2015 Publisher: Sanatan Bharatiya Sanskriti Sanstha ISBN: Vol1 (PartI): 9789352570096
Part:II 9789352570294
VolII: 8180490610
Language: English Size: 8.5 inch X 5.5 inch Pages: 474 Other Details: Weight of the Book: 565 gms
Price: $40.00
Discounted: $30.00
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