Ayurvedic Nutrition » Ayurveda Diet according to the body type

Ayurveda Diet according to the body type

Basic understanding regarding concept of Ayurvedic diet plan

Concept of Ayurveda diet is based on taste of food (Rasa), action on body during metabolism (Virya) and final or end result of digestion of food (vipaka). for example food with sweet taste cools produces cooling action inside body and hence result into increasing strength of body or nourishes the body. while pungent food generates heat and at ends result into taking out strength of body.

It is very important to be familiar about the taste of food from your routine diet in order to select the correct food that balances your body and mind health.

In the table you can find details of description for each taste of food that we used for eating.

You have to categories food in according to the taste of food and then you can decide easily good and bad food for your own personalities (prakruti).

Taste How to identify the taste List of food
Sweet food Sweet food is understood by its sticking in the oral cavity, providing a feeling of contentment and pleasure to the body and comfort to the eye sense organs. It is attracts insects and flies. bananas, cantaloupe, dates, figs, mangos, melons, prunes, beets, carrots (cooked), cucumber, olives, sweetpotatoes, beef, buffalo, pork, salmonalmonds, cashews, coconut, pumpkinseeds,basil, bayleaf, caraway, cardamom, cinnamon, coriander, fennel, mint, nutmeg, saffron, tarragon, vanilla
Sour Sour food makes the mouth watery, causes horripilation, tingling of the teeth and leads to

closing of the eyes and brows

grapefruit, lemon, lime, raisins, tamarind, pickles, tomatoes,doughbreads, butter, cheese, sourcream, yogurt, alcohol, vinegar, mostfermentedfoods,lemonjuice, limejuice, garlic, savory,
Salt Salt causes more moisture in the mouth (increasesalivation) and burning sensat ion in

the cheek s and throat

celery, seaweed,cottagecheese,tuna,tablesalt, seasalt, rocksalt, gamasio, soysauce, tamari
Bitter Bitterfood cleanses the mouth and destroys the organs of taste (makesperceptionofother


bittermelon, burdockroot, leafygreens (likekale, collards, dandeliongreensoryellowdock), eggplant, jerusalemartichokes,sesameseeds, sesameoil, coffee, darkchocolate, cumin, fenugreek, saffron, turmeric.
Pungent pungent stimulates the tip of the tongue, causes irritation, brings out secretions from the

eyes, nose and mouth and causes burningsensation of the cheeks

chilies, garlic, leeks, onions, kohlrabi, mustardgreens, radishes, turnips, rawspinach,buckwheat, spelt,mustardseeds,mostspices, especiallyblackpepper, cardamom, cayenne, cloves, ginger, hing, mustardseeds, andpaprika
Astringent Astringent inactivates the tongue (diminishes capacity of taste perception) andcauses

obstructions of the passage in the throat.

apples, bananas (green), cranberries, pomegranate,alfalfasprouts, avocado, broccoli, brusselssprouts, cabbage, carrots (raw), cauliflower, greenbeans, lettuce, peas, potatoes, mostrawvegetables,pasta (wheat), rye,mostbeansareastringent,popcorn,chicken (lightmeat), venison,basil, bayleaf, caraway, coriander, dill, fennel, marjoram, nutmeg, oregano, parsley, poppyseeds, rosemary, saffron, turmeric, vanilla
If you are kapha type of personalities then you can select the food more from pungent, astringent and bitter taste food mentioned in chart. You must have to be careful with food that tastes sweet, sour and salt. In general you can say that you can take 2/3 portion of your food with pungent astringent and bitter taste and 1/3 should be from sweet, sour and salt

For pitta type of personalities sweet, bitter and astringent is always good choice like then can have 2/3 food from these taste and food and rest 1/3 will come from sour, salt and pungent taste.

For vata type of personalities sweet sour and salt is always good option and will have 2/3 portion while they will have 1/3 part from pungent bitter and astringent taste food.

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