Changes

|data2 = ''Annapana Chatushka''

|data2 = ''Annapana Chatushka''

|label3 = Preceding Chapter

|label3 = Preceding Chapter

|data3 = [[Atreyabhadrakapyiya]]

|data3 = [[Atreyabhadrakapyiya]] adhyaya

|label4 = Succeeding Chapter

|label4 = Succeeding Chapter

|data4 = [[Vividhashitapitiya]]

|data4 = [[Vividhashitapitiya]] adhyaya

|label5 = Other Sections

|label5 = Other Sections

}}

}}

==[[Sutra Sthana]] Chapter 27 (Chapter on the regimen of food and beverages) ==

==[[Sutra Sthana]] Chapter 27, Annapanavidhi Adhyaya (Chapter on the regimen of food and beverages) ==

=== Abstract ===

=== Abstract ===

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The characteristics of edibles and beverages have been classified into twelve categories by type: cereals, pulses, meat, green vegetables, fruits, green herbs, alcoholic beverages, water, milk and milk products, sweet products including honey, prepared items, and ''ahara upayogi'' (useful foods). Since food is considered in [https://en.wikipedia.org/wiki/Ayurveda Ayurveda] to be the source of life as well as diseases, this chapter is dedicated to a discussion on various dietary preparations, including post-prandial drinks and their characteristics. The chapter encompasses various principles of digestion of food and beverages according to its habitat, age, part used, processing method, its mixture. ''Agni'' (digestive capacity) of an individual is important for processing the food properly and achieving the desirable effects.  

The characteristics of edibles and beverages have been classified into twelve categories by type: cereals, pulses, meat, green vegetables, fruits, green herbs, alcoholic beverages, water, milk and milk products, sweet products including honey, prepared items, and ''ahara upayogi'' (useful foods). Since food is considered in Ayurveda to be the source of life as well as diseases, this chapter is dedicated to a discussion on various dietary preparations, including post-prandial drinks and their characteristics. The chapter encompasses various principles of digestion of food and beverages according to its habitat, age, part used, processing method, its mixture. ''Agni'' (digestive capacity) of an individual is important for processing the food properly and achieving the desirable effects.  

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'''Keywords''': ''Annapana'', dietetics, classification of dietary articles, ''anupana'', beverages. cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food

'''Keywords''': ''Annapana'', dietetics, classification of dietary articles, ''anupana'', beverages. cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food

=== Introduction ===

=== Introduction ===

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Food is the most important source to achieve health and disease according to [https://en.wikipedia.org/wiki/Ayurveda Ayurveda], and is even considered as a source of life as well as diseases. Wholesome diet is considered not just to be nourishing, but also to be therapeutic. It has also been given importance in other vedic texts. For instance, Maharshi Kashyapa considered food as ''mahabheshaja'' (great medicine) (Ka.S.Khil-4/5-6). However, there are some differences between ''ahara'' (food) and ''bheshaja'' (medicine) - the former is ''rasa pradhana'' (taste-centric) while the latter is ''veerya pradhana'' (potency centric).   

Food is the most important source to achieve health and disease according to Ayurveda, and is even considered as a source of life as well as diseases. Wholesome diet is considered not just to be nourishing, but also to be therapeutic. It has also been given importance in other vedic texts. For instance, Maharshi Kashyapa considered food as ''mahabheshaja'' (great medicine) (Ka.S.Khil-4/5-6). However, there are some differences between ''ahara'' (food) and ''bheshaja'' (medicine) - the former is ''rasa pradhana'' (taste-centric) while the latter is ''veerya pradhana'' (potency centric).   

The etymological meaning of ''ahara'' (food) is to collect (''ahiyate'') for the nutritional purpose of the body. ''Ahara'' is a generic term that can mean ''anna'' (literally, cereals, but also mean solid food) and ''pana'' (beverages or anything drinkable). ''Ahara'' can be classified into twelve categories and should be balanced, consisting of carbohydrates, proteins, fats, salts, water, vitamins and essential micronutrients available from ''shashtika'' (rice), ''shali'' paddy, ''mudga'' (pulses), ''ghrita'' (clarified butter), ''saindhava lavana'' (rock salt), ''antariksha'' (rain water), ''amalaki'' (Indian gooseberry), ''madhu'' (honey) and ''payas'' (milk). According to [https://en.wikipedia.org/wiki/Ayurveda Ayurveda], balanced diet besides nourishing the body, maintains the equilibrium of ''doshas, dhatus'' and ''malas''.  

The etymological meaning of ''ahara'' (food) is to collect (''ahiyate'') for the nutritional purpose of the body. ''Ahara'' is a generic term that can mean ''anna'' (literally, cereals, but also mean solid food) and ''pana'' (beverages or anything drinkable). ''Ahara'' can be classified into twelve categories and should be balanced, consisting of carbohydrates, proteins, fats, salts, water, vitamins and essential micronutrients available from ''shashtika'' (rice), ''shali'' paddy, ''mudga'' (pulses), ''ghrita'' (clarified butter), ''saindhava lavana'' (rock salt), ''antariksha'' (rain water), ''amalaki'' (Indian gooseberry), ''madhu'' (honey) and ''payas'' (milk). According to Ayurveda, balanced diet besides nourishing the body, maintains the equilibrium of ''doshas, dhatus'' and ''malas''.  

There are many substances in ''shaka varga'' (greens or green vegetables) that are used as diet and  medicine, like ''kakamachi'' (Solanum nigrum Linn.), ''patha'' (Cissampelos pareira Linn.), ''shatishaka'' (Hedychium spicaticum Buch-Ham), ''changeri'' (Oxalis corniculata Linn.), ''shakuladani'' (Picrorhiza kurroa Royle ex Benth.), ''vrishapushpa'' (Adhatoda vasika Nees), ''gojihva'' (Launea asplenifolia Hook.f.), ''tilaparnika'' (Gynandropsis gynanndra Linn.), ''prapunnada'' (Cassia tora Linn.), ''triparni'' (Adiantum lunulatum Burm.), ''parpatakam'' (Fumaria vaillantti Loisel) etc.

There are many substances in ''shaka varga'' (greens or green vegetables) that are used as diet and  medicine, like ''kakamachi'' (Solanum nigrum Linn.), ''patha'' (Cissampelos pareira Linn.), ''shatishaka'' (Hedychium spicaticum Buch-Ham), ''changeri'' (Oxalis corniculata Linn.), ''shakuladani'' (Picrorhiza kurroa Royle ex Benth.), ''vrishapushpa'' (Adhatoda vasika Nees), ''gojihva'' (Launea asplenifolia Hook.f.), ''tilaparnika'' (Gynandropsis gynanndra Linn.), ''prapunnada'' (Cassia tora Linn.), ''triparni'' (Adiantum lunulatum Burm.), ''parpatakam'' (Fumaria vaillantti Loisel) etc.