REVIEW ARTICLE: CONCEPT OF AHAR AND AVASTHAPAKA WITH AYURVEDIC CONCEPT OF DIGESTION

Dr. Krishna Rathod; Dr. Manisha Dunghav; Dr. Swapnil Raskar

Volume : X, Issue : II, February - 2020

REVIEW ARTICLE: CONCEPT OF AHAR AND AVASTHAPAKA WITH AYURVEDIC CONCEPT OF DIGESTION

Dr. Krishna Rathod, Dr. Manisha Dunghav, Dr. Swapnil Raskar

Abstract :

According to Ayurveda "Sarvam dravyam Panchabhautikam" i.e all creation arises from five fundamental elements called as Mahabhutas. As everything made up of Panchamahabhuta human body or Sharira also made up of Panchamahabhta. Human body gets nourished through the diet (Chaturvidha Ahara) through the process of digestion which is described in Ayurveda under various Avasthapaka (metabolic transformations). Agni is the main factor in transformation of Chaturvidha Ahara Dravya into Sharira gata bhava like Rasa Rakta, Mamsa, Meda, Asthi, Majja, and Shukra (different body tissues). This article highlights the basic concepts of Ayurveda digestion and Ayurveda diet (Ahara). Avasthapaka is specific concept coined by Ayurveda Achrya to describe the different phases of digestion of food. Each and every food ingested by individual has to pass these three phases (Madhura Avasthapaka, Amla Avasthapaka, and Katu Avasthapaka) compulsorily and later on converted into Sharira Bhava. Agni is the fundamental entity responsible for the passage of food through these three phases. Food is of four different type (Chaturvidha) means Ashita (common food like rice etc), Khadita (heavy and solid food like nuts etc), Lidha (semisolid food useful for licking), Pita (liquid drinkable food). All these four types of food pass through the three phases of digestion and human life continues. This article highlights the concept of Trividha Avasthapaka and Chaturvidha Ahara.