The do's & dont's of dietary pattern as per Ayurveda is:

1.Food is considered to be the life (prana) and hence every individual seeks out food. The virtue attributed to food includes the physical growth and development, appearance, intellect, the voice, physical and mental strength and stamina and finally the very existence. Thus, for both health as well as disease, food is the cause! The gunas (qualities) of these fulfil the required nutrients in the body respectively. Values of food in Ayurveda have emerged from nature and not from the laboratory. It also has established the principles of processing of food through which the nature of the food can be altered as needed.

A very unique principle that Ayurveda upholds is the viruddha ahara (incompatible foods). The food that vitiates the factors in the body and does not help in expelling the same is termed as viruddha ahara. Consumption of such foods, which are not compatible, will give rise to various diseases. Ayurveda states that eating of incompatible foods causes free radicals in the body.

  • Svabhava - nature of food
  • Samyoga - combination of different foods
  • Samskara - processing
  • Matra - quantity
  • Kala - time
  • Desha - geographical area - Climate of the area is the influencing factor.
  • Upayogavyavstha - preserving / serving
  • Upabhoktha - the consumer

3.The knowledge of ritu charya (seasonal regimen) is another unique contribution of Ayurveda. Evaluating the effect of each seasonal variation and their effect on the human system leading to alteration in the balance of the doshas and other factors & principles in the body which, if neglected may become the aetiology for diseases. Hence the adaptation of ritu charya becomes inevitable in order to be healthy.

4.Ayurveda has identified shad rasas (six tastes) in any given food / drug. The foods are broadly grouped as promoting either cold or heat. Each taste is attributed with various benefits and untoward effects on excess consumption.


1.Favour- warm foods and drinks, unctuous sweet, sour and salty.

Grains - Oats (cooked), rice, wheat

Dairy - All dairy products

Sweetners- Natural whole cane sugar, molasses, honey

Oils - All oils

Fruits -Sweet fruits like grapes, cherries, peaches, melons, bananas, avocado, coconut, apricots, dates (apples and pears if cooked)

Vegetables- Well-cooked vegetables, beets, carrots, asparagus, green beans, zucchini, sweet potatoes, onion (cooked)

Nuts- All nuts

Spices- All nuts

Reduce- Dry food, cold/iced foods and drinks, foods having predominantly pungent, bitter or astringent tastes, barley, corn, millet, buckwheat, rye, oats, dried fruits, apple, pear, pomegranate, cranberry, raw vegetables, potatoes, brussel sprouts, broccoli, cauliflower, celery, peas (leafy greens are ok if oil is added), tomatoes.


1.Favour- Cool foods and drinks, sweet, bitter and astringent tastes

Grains - Barley, oats (cooked), basmati rice or white rice, wheat

Dairy - Butter (unsalted), cottage cheese, ghee, milk

Sweetners- All sweetners except molasses and honey

Oils - Olive and sunflower

Fruits -Sweet fruits, apple, avocado, coconut, figs, grapes (dark), mango, melons, pears, sweet pineapple, raisins

Vegetables- Sweet and bitter vegetables, broccoli, asparagus, brussel sprouts, cabbage, cauliflower, green beans, leafy greens, peas, peppers (green), potatoes, sprouts

Nuts- No nuts except coconut

Spices- Coriander, cinnamon, cardamom, fennel, turmeric, small amounts of black pepper

Reduce- Hot and spicy foods, sour and salty tastes, yoghurt, cheese, sour cream, cultured buttermilk, almonds and sesame oils, corn, millet, rye, brown rice, sour fruits, plums, persimmons, olives, radish, tomatoes, beets, onion, garlic, spinach, cashews, sesame seeds, peanuts


1.Favour- Lighter diet, dry foods, warm foods and drinks with pungent, bitter and astringent tastes

Grains - Barley, corn, millet, buckwheat, rye

Dairy - Low fat milk

Sweetners- Honey

Oils - Almond, corn or sunflower in small amounts

Fruits -Apples, pears, pomegranates, cranberries

Vegetables- Radish, asparagus, eggplant, green leafy vegetables, broccoli, potatoes, cabbage, carrots, cauliflower, pumpkin, lettuce, celery, sprouts

Nuts- No nuts

Spices- All spices except salt

Reduce- Unctuous (oily) foods, cold or iced foods and drinks, foods tasting sweet, sour and salty, wheat, rice or oats, cheese, yoghurt, buttermilk, cream, butter, sweet fruits, grapes, bananas, avocado, coconut, dates, figs, pineapple, watermelon