Author:-Mukul Khobragade
Abstract:-Ayurveda, the ancient system of medicine from India, has a rich tradition of emphasizing the importance of food and its impact on health. One of the key aspects of Ayurveda is its focus on the concept of Ahara (food) and its role in maintaining health and preventing disease. Ayurvedic principles in food toxicology provide valuable insights into how certain dietary choices and food combinations can lead to toxicity and imbalance in the body. This paper explores Ayurvedic perspectives on food toxicology, including the classification of foods, the concept of Virya (potency), Rasa (taste), and their impact on Doshas (biological energies). Furthermore, it discusses the Ayurvedic approach to detoxification and the use of herbs and dietary guidelines to mitigate food toxicity.
Keywords:-Ayurveda Food Toxicology Doshas Rasa (Taste) Virya (Potency) Vipaka (Post-digestive Effect) Panchakarma Detoxification Ama (Toxins) Dietary Guidelines Neem and Turmeric Ayurvedic Principles Food Classification
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