Upastambhas(Ahara, Nidra, Brahmcharya)

Ahara - depends on prakriti

-stimulated by agni and strota
Matrashi syata (app. quantity)
consumer-related factors
-agni bala (individual digestive and assimilatory capacity)
-Fixed determinants-PRAKRITI(VATA,PITTA,KAPHA)
-Dynamic determinants-Age,time of day,season of the year
food-related factors
-Guru(prithvi,jala) complex food ex:wheat,sugar,milk
-Laghu(Vayu, agni) simple food ex:rice,mung
Observational method to determine if an appropriate quantity of food is
being consumed
(Anupahatya prakriti[no adverse physiological or psychological effects]
yatha kaalam jaram gacchati[reasonable time to digest])
**snacking and napping a no-no**
SSS(sensory specific satiety) A concentrated, undisturbed, and focused m
ealtime, without too many distractions and properly masticated food, helps us pe
rceive SSS quickly and helps us in judging when to stop eating.
SSS can be achieved bt the ayurvedic methods of food intake:(Ashta ahara vidhi visheshayatana)
-Prakriti: Elemental predominace of a food
-Karana: properties induced by food processing
-Sanyoga: properties induced by food combination
-Rashi: quantity
-Desha: habitat and climate
-Kala: temporal factor
-Upayoga Samstha: rules of use
-Upayokta: the user
(Food intake method to observe)
-Ushna (hot)
-Snigdha (smooth, lubricated)
-Mataravata (in appropriate quantity)
-Jeerne (once the previously consumed food is digested)
-Viryaviruddhama (compatible)
-Ishte Deshe (at appropriate place and in appropriate position)
-Ishta Sarvopakaranama (satisfying all personal preferences )
-Nati Drutam (slowly)
-Nati Vilambita (not too slow)
-Ajalpan (without talking)
-Ahasan (without laughing)
-Tanmana (with adequate concentration)
Qualitative factors:
-Hitahara and Ahitahara
-sattvaa (freash, smooth, stable and pleasant in taste)
-rajas (bitter, sour, salty, hot, spicy and dry) - sorrow, grief
and disease
-tamas (contaminated, dry, old, stale, fermented) - affect prope
r functioning of mind
-Viruddhahara
1. Desha viruddha /climate
10. Avastha viruddha /patient s st

ate
2. Kala viruddha /season

11. Krama viruddha /order of eat

3. Agni viruddha /digestive power

12. Parihara viruddha /restricti

4. Matra viruddha /measure

13. Upachara viruddha /observanc

5. Satmya viruddha /adaptability

6. Dosh viruddha /body humors

14. Paka viruddha /cooking

15. Samyoga viruddha /combinatio

7. Samskara viruddha /processing

16. Hridaya viruddha /palatibili

8. Virya viruddha /potency

17. Sampata viruddha /rich quali

9. Koshtha viruddha /bowel habits

18. Vidhi viruddha /mealtime rul

ing
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(**rasayana tantra (kayakalpa) - a practice to enhance molecular nutrition in sp
ecific parts and organs or cure specific diseases**)
(**kaya - dhatu
Rasa dhatu (Lymph)
Rakta dhatu (Blood)
Mamsa dhatu (Muscles)
Medha dhatu (Fat)
Asthi dhatu (Bone)
Majja dhatu (marrow (bone and spinal))
Shukra dhatu (Semen)
and also
Mahadhatu, Ojas (Vigour))
Charaka samhita (ayurvedic medicine)