Ahara-Varga (A Handbook Of Classical Food Ingredients)

Ayurveda is the only branch which tells about the healthy life style, code of conducts, spiritual practices, medicines along with well balanced diet. The word Ahara refers to Anna, means the one which is consumed, to nourish and maintain the health of the body tissues. The Ahara (Food) includes carbohydrates, proteins, salts, water, vitamins, minerals, anti-oxidants etc. These food ingredients are well categorized by our Acharyas in the Vargas viz; - Jalavarga, Dugdhavarga, Madhuvarga, Tailavarga, Shuka Dhanyavarga, Shami Dhanyavarga, Phalavarga, Shakavarga, etc. which all mainly take part in the maintenance of good health as well as to attain the salvation i.e. Moksha which is ultimate aim of Ayurveda. Now a days food habit is completely changed due to modernization, life style modifications, hectic and busy life schedule. Because of this the food consumption is affected, which ultimately leads to malnutrition, life style disorders, and various life threatening diseases like cancer, diabetes etc.

Improper food intake leads to the decline in immunity, and this lack of immunity is the store house for number of diseases. Life style disease refers to diseases that results because of choices people make in their life. They are mostly in the developed countries where people indulge in unhealthy eating and unhealthy lifestyle like smoking and drinking alcohol. These improper lifestyle adoption effect the health drastically, causing lesser life span as well. The Mara Dravyas are mainly categorized in two viz; Food (Ahara Dravyas) and Drinks (Drava Dravyas ). The first one deals with hard or masticating food articles like Rotis, chapatis, cereals vegetables etc. while the second one deals with liquids like water, milk, honey etc.

The book deals with Jala Varga its types indications and contraindications of consumption of water, its storage. Madhu Varga its types, pharmacological actions, purification and its sources are well explained. Dugdha Varga its various sources and their phar-macological actions, Taila Varga- its various sources, each taila's pharmacological actions, Shaka Varga- Varoius types of vegetables like Moola Shaka, Kanda Shaka, Naala Shaka, Patra Shaka, Pushpa Shaka, various types of Dhanya Varga etc and their health benefits are elaborated. Each Varga is elaborately explained along with botanical names and various sources.

While screening the food ingredients, I came across some astonishing words like Bhutagna (Eradicates evil spirits), Medhya (Brain tonic), Mangalya (Auspicious), Hridya (Cardio tonic) etc which directly pointing towards the effect on mind, Atman and body as well. On the basis of effect on the body and mind the food is categorized into three viz; Sattva, Raja and Tamasik food. One who wants to attain the Moksha (Liberation from the diseases as well as from the Sansara (Maya- An illusion), should adopt the Sattivka Ahara. Here a small attempt is made to explore such varieties of food ingredients which were used by our ancestors, and to create an awareness to our farmers who can cultivate such medicinal food ingredients and contribute to the society. I request kindheartedly to all voracious readers kindly consider this book and make good use of it.

**Contents and Sample Pages**