HTML Full Text

Introduction

According to Ayurveda ' Hitahara’, should be taken in appropriate and moderate proportions and at proper time of the day. Here the word ' 'Hitahara' has a special meaning of food which keeps the person Dirghaayu. Hitahara (wholesome food) is one of the causes for the growth of living beings[i]. If such Hitahar is taken in proper quantities it would be 'beneficial', otherwise small quantity of food would be insufficient for nutrition while heavy meals would definitely cause indigestion. The term longevity means   length of life span or maximum span of life with respect to age factor. Maha Pani(hand), Pada(foot), Skanda(shoulder), Lalata (Forehead), Roma (hair follicles) etc. are Dirghayu Lsakshana used in classics to explain the health status of individual. Ahar is considered essential for the body because it provide basic nutrients, that are necessary to carry out the basic requirement of digestion and metabolism, since diet is responsible for the status of Agni[ii] (digestive enzymes). Most of the diseases are caused by Mandagni[iii] that is due to improper diet. Also said that whatever food we eat affects mind in accordance with its basic qualities.

Ayurvedic concept of Aahar 

Ayurveda gives emphasis to Prakruti or body constitution on consideration of food intake. Three basic Dosha Vata, Pitta and Kapha forms seven type of Prakruti[iv]. In this world each person is a unique. For this reason, all the natural and good Aahar (diet) can’t be suitable to all individual to the same extent. Every individual should take diet suitable to his predominant constitutional Dosha’s to balance them in different ways.

Ayurvedic concept of Agni 

Items of food like Sali, swastika, mudga etc.; -even though light indigestion by nature are to be taken according to the measurement prescribed. But from this it should not be concluded that the description of heaviness or lightness does not carry any importance. Because the light food articles are predominant in the qualities of vayu and agni and heavy one in Pruthvi and Jala Mahabhuta.

Effect of Guru and Laghu Guna

It is mentioned in Hemadri as Yasya Bruhane Shakti is Guru. Brumhana Karma is usually found in Dhatus. But before reaching Dhatu, Dhavya should undergo JatharagniPaka. Guru Dravya consumes maximum Agni for its transformation. Among the Gunas, Guru-Laghu Gunas should be selected based on Agni. Even in Matrashiteeya, it is mentioned ‘Guroonam Ardha Sauhityam’ and in Agrya Dravya list ‘Guru Bhojanam Durvipak Karaanam’ which gives the same clue. Thus, while selecting Dravya for the treatment, initially one should decide the Agni and then select the Dravya with Guru or Laghu Guna. Thus, this pair of Guna is most important to select the proper Dravya in terms of ‘Pachana’. Pachana is proper for healthy person and health is very import for longevity.

Eight factors determining food utility

1.Prakriti (food's initial quality)

 It is often referred to as the qualities of nature, swabhava. Prakriti is the addition of natural qualities to substances used as nourishment (Guru, Laghu, Sheeta, Ushna, Ruksadi). The quantity and combinations of food consumed are determined by the aahar's Guruta and Laghuta (Samyoga).

• Laghu Aahar:

 Since Laghu Aahar is easily absorbed, it digests more quickly.

Sali rice, green gram (Vigna radiata), deer meat (Cervidae), common quail (Coturnix coturnix), and grey partridge (Perdix perdix) are a few examples of foods eaten in Laghu.

• Guru Aahar:

Guru Aahar requires extra time to digest due to its Guruta.

 Black gram (Vigna mungo), pig meat (Susscrofa domesticus), and buffalo meat (Bubalus bublis) are a few examples of guru dietary items[i] .

2.Karana (creating particular/odd traits through food preparation and cooking)

 Food Processing and Preparation Techniques Karana Sanskar, in particular, is the term used to describe the preparation or processing of food that results in changes to its properties. There are several ways to accomplish this, depending on the location, time, and kind of utensil used, including washing, infusing, churning, steeping, or coming into contact with fire and water. It comprises techniques that are nearly identical to Karana/Sanskara in current science, such as thermal, mechanical, industrial (ultra-processed food), and technical (soaking, fermentation, fortification, enrichment, substitution, supplementation, and germination/malting)[ii], [iii], [iv].

3. Samyoga (combination of food items)

Samyoga is the combination/mixing of dietary ingredients that produces one or more unique characteristics (which may have positive or negative effects) that are typically not observed in separate ones. According to Ayurveda, an "incompatible diet" or "virddha anna" is a condition that disrupts a tissue's metabolism and inhibits the process of tissue creation. The six rasas—Madhura, Amla, Lavana, Katu, Tikta, and Kashaya—are listed and suggested in Ayurveda to be consumed in order to guarantee that the body receives the right nutrition.

4. Rasi (quantity)

Here “Rasi” refers to the amount of food. There are two methods to observe it:

• Sarvagraha
  The amount of food consumed in its whole is thought to be beneficial to general health.
• Parigraha:

This is the amount of food that is consumed in each entity. Being Ati matra, it may contribute to obesity and malnourishment.

5. Desh (place of origin of food)

It indicates the food's origin as well as the body that consumes it. The word "Desh Satmyata" refers to the same location where people live and are accustomed to the food and medicinal herbs found there.

6. Kala (time factor)

Accoding to Ayurveda, it depends on the patient, s age or the disease’s stage. Kala is separated even further into:

• Nityaga (Moving): It denotes seasonal appropriateness.
• Awasthika (conditional): This depends on the illness’s stage.

7. Upayoga sanstha (rules of intake)

The Upayoga Santha demonstrates the guidelines for eating. It is dependent on the signs of food digestion. It is recommended that one start a diet once their previous meal has finished digesting. All of Aahar Vidhi's descriptions are included in the Upayoga sanstha.

8. Upayokta (user)

It is the person who uses food, or the user. According to Charaka, food should never be consumed out of pure greed or as a result of temptation, especially when it comes to eating unhealthy cuisine [v].

Recommended food to be taken daily given classical texts[vi], [vii]

Material and Methods:

Various books on Hitahar, classical texts like Charaka Samhita, Sushruta Samhita, Ashtang Hrudya and Published research articles were reviewed to collect the information related to Hitahar use of Dirgayu (longitivity).  

Discussion

Role of Agni in Hitahara

When a person consumes food, it is converted into Ahara Rasa with the help of Jatharagni. Then Dhathvagni creates the nourishment of Sapta Dhatu by converting Ahara rasa into Sapta Dhatu. It makes the longevity in each and every individual with clear complexion and power. 

Effect of Hitahara on Dhirghayu

Brumhana Karma is usually found in Dhatus. But before going Dhatu, Dravya should undergo Jatharagni Paka. Like Guru Dravya consumes maximum Agni for its transformation. In Hitahara Laghu, Snigdha, Ushna Guna Pradhan Dravya should be consider. Guna of Dravya should be selected based on Agni. But in today’s scenario nobody is eating by seeing the Ahara Dravya Guna and Agni of individual. So because of Ahitahara Agni will disturb and Ama formation take place and finally the mostly Rasavahastrotas Dushti occur which is caused of Vali, Pali means premature aging. And in Agrya Dravya Suchi   Thus, while selecting Dravya for the Ahardravya, I initially one should decide the Agni and then select the Dravya with its Guna. This pair of Guna is most important to select the proper Dravya in terms of Pachana.

Eight factors determining food utility

Ahara Vidhi Vishesha Ayatanaani the special conditions for consumption of food.These conditions play a major role in selection and intake of our food, helps us know about the wholesomeness of food and also the foods. We need to take, the quantity, quality and combination of different foods, the place and time related to food and the rules to be followed while consuming foods. Therefore it becomes very important for everyone to know these conditions thoroughly. We should live a healthy life, where we eat’s balanced diet.

Recommended food to be taken daily given classical texts

Nitya Sevaniya Dravya are the combination of those substances which are balanced in their properties. E.g.  cow milk is Laghu than buffalo milk. So, they don’t excessively aggravate any property in the body when consumed in proper quantity. Most of Depaniya, Laghu and Tridoshaghna useful for maintenance of normal status Agni and Dosha. Nitya Sevaniya Dravya most of Vrishya, Jivaniya, Tridoshahara, Rasayana, Brumhana, Anuloman, Medhya karmaRasayana and Vrishya karma effect of Dirghayu. Acharya Charak mention Ghee is Nitaya Sevaniya Dravya. These food increase Rasa Dhatu. Since Rasa is the first Dhatu, it nourishes all the deeper Dhatu and becomes a precursor for other Dhatu nutrition. These foods increase both the quality and quantity of the Dhatu. A person undergoing Rasayana Dravya attains Dirghayu, Medhya, Arogya, Prabha and excellent potentially of the body and sense-organs, Vak-Siddhi.

Conclusion

Based on critical analysis, it can be stated that Ayurveda gives great importance to Hitahara (wholesome diet) and the role of Agni in digestion for achieving Dirghayu (long and healthy life). Hitaahara helps in maintaining the balance of Do?as, proper nourishment of body tissues, and smooth elimination of waste products. When food is taken at the right time and in the right quantity, it is properly digested by Agni and does not produce Ama, which is considered the main cause of many diseases. Therefore, Hitaahara plays an important role in maintaining good health and longevity. Ayurveda also explains that Hitahara is not the same for everyone. It should be decided according to individual factors such as Prak?ti (body constitution), Kara?a (method of food preparation), Sa?yoga (food combinations), Rasi (quantity of food), Desa (place or region), and Kala (time and season). These factors directly affect digestion and metabolism. Even healthy food can cause problems if it is not suitable for a person’s constitution or is taken in an improper way. Thus, Hitahara is useful not only in the treatment of diseases but also in their prevention. It helps in preserving positive health and improving quality of life. By following the principles of Hitahara and maintaining balanced Agni, Ayurveda aims to promote long life, good health, and overall well-being, which together fulfill the goal of Dirghayu.