Aharavidhi-(regimen of diet) :-
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Aharavidhi-(regimen
of diet)
:-
Food
should
be
consumed
at the
proper
time it
should
be the
accustomed,
clean,
suited
to
health,
unctuous,
hot and
easily
digestible;
partaken
with due
attention,
should
contain
all the
six
tastes
with
predominance
of sweet
taste,
partaken
neither
very
quick
nor very
slow;
after
taking
bath,
good
hunger,
sitting
in
solitude,
after
washing
the
feet,
hands
and
face,
after
satisfying
the pets
(manes),
gods,
guests
children,
preceptors
and even
the
dependents
maintained
in the
house
(such as
servants
horses
and
other
animals
for
receiving
service,
parrots
and
other
pets
etc.),
after
carefully
considering
one's
own (
constitution,
likes
and
dislikes,
ternary
etc. ),
'without
scolding
abusing
the
food,
without
too much
of talk;
should
partake
more of
liquid
food,
that
which is
liked,
in the
company
of the
liked
persons,
and
served
by those
who are
clean
and
faithful
to him.
Food
which is
contaminated
with
grass,
hairs
etc;
warmed
again,
which
consists
more of
vegetables
and
undesirable
grains,
which is
very hot
and very
cold
should
be
rejected.
Kilata (
inspected
milk),
dadhi
(yoghurt,
curds),
kürcikä
(solid
portion
of
curds),
kãra (
alkalies),
sukta
(fermented
gruel),
ama
mülaka
(uncooked
radish),
meat of
animals
which
are
emaciated,
dry
meat,
meat of
the
boar,
sheep,
cow,
fish and
buffalo,
,
nipãva;
sãlüka,
bisa,
(powdery,
starchy),
germinated
grains,
dried
vegetables,
yavaka
(small
barley),
phanita
(half
cooked
molasses)-these
should
not be
consumed
habitually.
Saili
(rice),
godhuma
( wheat
), yava
(barley),
saika
(rice
maturing
in sixty
days),
jngala
(meat of
desert
like
lands),
jivanti,
bãla
mulaka,
pathya,
ãmalaka,
mridwika,
patoli,
mudga,
arkar
(sugar),
ghrta
(butter
fat),
divyodaka
(rain
water or
pure
water),
kira
(milk),
koudra
.(
honey),
dadima
and
saindhava
(salt)
can be
consumed
habitually.
Triphala
along
with
honey
and ghee
(butter
fat)
should
be
consumed
at
nights
daily
for
strengthening
of eye
sight.
Any
other
things
which is
good for
promoting/maintaining
health
and
dispelling/
cure of
diseases
can also
be
consumed
habitually.
Foods
which
are not
easily
digestible,
which
are
unctuous
(fatty),
sweet,
slow and
hard
such as
bisa,
iksu,
moca,
coca
amra,
modaka
(sweet
meat
ball),
sutkârika
(sweet
dish)
etc.,
should
be
consumed
at the
commencement
of the
meal;
foods of
opposite
qualities,
at the
end of
the
meal,
and
those
which
are
predominantly
sour and
salt, in
the
middle
of the
meal.
Two
parts of
the
stomach
(half of
its
capacity)
should
be
filled
with
solid
foods,
one part
by
liquids
and the
remaining
one part
should
be kept
vacant
for
accommodating
air etc.
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