Understanding Of Concept Of Viruddhahara (Incompatible Food) In The Light Of Conventional Science

Abstract

Food incompatibility (Virudhaahar) is described elaborately in Ayurveda health science. Various types of food incompatibilities with the examples of combination are mentioned in the Ayurveda literatures like in Charaka Samhita and Susruta Samhita  but these type of food combinations are not practiced in today's era. Today with the change in lifestyle, food processing methods and the combination of food articles are also modified. So, there is a need to review and identify new food incompatibilities, which are currently practiced as per Ayurvedic perspectives. Such food combinations can prove harmful, which may be imparting its untoward effects on the immune system, cellular metabolism, hormone secretions, and hence, the need to acknowledge this health issue arise. The unwanted effect of wrong combinations of food is not limited up to gastrointestinal tract only but may hamper the major systems of the body as well. Thereby, unwanted side effects can emerge inside the body when two or more types of foods are consumed together. This review article is an endeavour to compile and critically analyse the researches reporting the incompatible food effects with their probable pathogenesis and to identify new food incompatibilities, which are currently practiced.