Incompatible Foods in Ayurveda

Incompatible food combinations are widely discussed today, often surrounded by misnomers and misinformation. Following the rules of compatibility while still enjoying desired foods can feel challenging. Ayurveda describes incompatibility as virudhaahara. Ayurveda identifies 18 different incompatibilities, including:

1. Season (Kala): Food and season incompatibility, e.g., eating fried fish in hot weather.

2. Country or Region (Desha): Food incompatibility based on geography, e.g., a predominantly fruit-based diet in a cold climate.

3. Dosha: Ignoring one’s body type, e.g., consuming raw foods with a vata body type.

4. Order (Krama): Not following the proper sequence of eating, e.g., bathing after eating.

5. Sampat: Consuming stale food or leftovers.

6. Incompatible Foods (Samyoga): Wrong food combinations, e.g., eating milk and fish together.

7. Metabolic Fire (Agni): Incompatibility based on digestive strength, e.g., rich foods like cheese for someone with low Agni.

8. Quantity (Matra): Incompatibility due to the amount, e.g., taking honey and ghee in equal quantities.

9. Habituation (Satmaya): Incompatibility due to going against habituation; e.g., a person from the West who is used to mild foods encountering very spicy foods.

10. Cooking Methods (Samskara): Incorrect cooking methods, e.g., microwaving food.
11. Heating or Cooling Potential (Veerya): Eating heating and cooling foods together, such as milk and fish.

12. Bowels (Koshtha): Eating drying foods with someone prone to constipation.

13. Situational (Avastha): Incompatibility due to situational factors, such as consuming a vata-aggravating diet after exercise.

14. Parihar: Not following the proper order of foods, e.g., drinking ginger tea after eating fish.

15. Treatment (Upchar): Giving sugary foods to someone with diabetes.

16. Desire (Hrudaya): Eating foods that are undesirable or unpleasing to a person.

17. Cooking (Paka): Eating overcooked or undercooked foods.

18. Etiquettes (Vidhi): Not following eating etiquette like silent or slow eating.

Focus on Samyoga Virudha

In this discussion, we will focus on samyogavirudha. The emerging field of trophology deals primarily with suitable and unsuitable food combinations. Although the science is still developing, ancient texts of Indian medicine provide extensive examples and a theoretical basis for incompatible foods.

Globalization and urbanization have significantly changed food habits worldwide, making diverse foods accessible which were previously rare even for royalty.

We aim to dispel myths about incompatible food combinations while providing practical, achievable guidelines. Food incompatibility principles must be considered to avoid creating dishes that may harm health and well-being.

Who Is Not Affected by Incompatibility?

According to Charaka, the authoritative text on Ayurveda, incompatible foods will have little or no impact under specific circumstances:

• Physically Active Individuals:

Those who exercise regularly and have strong metabolic fire (Agni) can more effectively metabolize toxins from incompatible foods.

• Consumers of Healthy Fats:

Healthy fats help bind toxic residues formed by incompatible foods, allowing them to be eliminated through bile.

• Culturally Habituated Individuals:

People accustomed to certain combinations ingrained in their culture may not need to worry about incompatibility. Changing their diet can be imprudent, especially after relocating to a different climate or country.

• Occasional Consumers:

Consuming incompatible foods infrequently, such as once or twice a month, is generally not a cause for concern.

Effects of Incompatible Foods

Incompatible foods typically do not produce immediate effects; the harmful results manifest over time. Toxins created by these combinations can move into the tissues, leading to long-term symptoms, including autoimmunity.

Which foods should not be eaten together as per Ayurveda:

According to ancient texts, here are some key food combinations to avoid:
1. Milk and Fish: Considered very incompatible due to their heating and cooling properties.
2. Meat with Milk: Dishes like Kashmiri mutton curry are problematic, especially for non-Kashmiri individuals.
3. Milk with Salt: Found in popular recipes like white sauce, this combination is unhealthy, especially when used with meats.
4. Meat with Honey/Sesame/Jaggery: Combinations like honey-glazed chicken can create imbalances.
5. Radish/Garlic with Milk: Another pairing to avoid.
6. Sour/Citrus Fruits with Milk: These combinations disrupt digestion.
7. Mango/Banana with Milk: Milkshakes with these fruits should not be consumed regularly, though occasionally may be acceptable.
8. Heated Honey: Hot ginger honey lemon tea can be problematic for those unaccustomed to it.
9. Yogurt with Certain Foods: Yogurt is incompatible with germinated grains, chicken, and spotted deer.

Is milk and jaggery viruddhaahara?

Milk is cooling in nature while jaggery is heating. Hence, milk and jaggery become Viruddha.

Research on Food Combination:

Total antioxidant capacity (TAC) is the capacity of a food to remove harmful antioxidants from the system. It is assumed that when two healthy foods are combined, their TAC should increase, known as synergism. Surprisingly, the combination of milk and fruits or milk and green tea produced antagonistic effects (the TAC of the combination was much less than that of individual foods).

Fruits combined with breakfast cereal, whole wheat bread, or yogurt were reported to have a clear synergism, indicating that these combinations were not incompatible.

• Antagonistic Combinations: Milk with certain fruits or green tea extracts shows negative interactions.

• Synergistic Combinations: Combinations like fruits with breakfast cereals or yogurt display beneficial interactions.

Conclusion

Understanding food compatibility can feel overwhelming, particularly with today’s various dietary options. However, by recognizing the principles outlined in Ayurveda, individuals can make informed choices that align with their health needs. Awareness of food combinations respects traditional wisdom and promotes overall well-being.