Year: 2025 | Month: February | Volume: 15 | Issue: 2 | Pages: 237-240
DOI: https://doi.org/10.52403/ijhsr.20250231
Pak Viruddha Aahara: A Conceptual Study
Dr. Priyanka Yadav1, Prof. Ashok Kumar Sharma2, Dr. Ankita3
1P.G. Scholar, Dept. of Kriya Sharir, M.M.M. govt. Ayurvedic College Udaipur, Rajasthan.
2Professor & HOD, Dept. of Kriya Sharir, M.M.M. govt. Ayurvedic College Udaipur, Rajasthan.
3Lecturer, Dept. of Kriya Sharir, M.M.M. govt. Ayurvedic College Udaipur, Rajasthan.
Corresponding Author: Dr. Priyanka Yadav
ABSTRACT
In Ayurveda, the concept of Pak Viruddha Aahara focuses on dietary incompatibilities arising from improper cooking and food preparation methods. Derived from the Sanskrit terms "Pak" (cooking) and "Viruddha" (incompatible), it emphasizes how cooking practices can influence the qualities of food, potentially leading to health imbalances. Improperly prepared food—such as overcooked, undercooked, reheated, or burnt items—can impair digestion, produce toxins (Ama), and disrupt the balance of the body's Dosha (Vata, Pitta, Kapha). This article explores the classical Ayurvedic understanding of Pak Viruddha Aahara, provides examples, examines its effects on health, and highlights its modern relevance. With the rise in processed and reheated foods, the principles of Pak Viruddha Aahara offer valuable insights for preventing lifestyle diseases and promoting holistic well-being through mindful cooking and dietary practices.
Key words: Ayurveda, Viruddha Aahar, Aahara, Samhita