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Acidity- Understanding through Ayurvedic principles- Part 3

Updated: Mar 10

Now we come to the 7th aspect of the Asta-Ahara Vidhi Visesa Ayatanani (Eight aspects of Dietetics)- Upayogasanstha- which are a set of 10 simple guidelines which can be adapted to everyday life.

As we have already established, eating right is the key to finding a long-lasting solution to manage acidity problems. But then, eating right is a really broad term as it cannot be generalized.

Ayurvedic Samhitas (texts) discuss food in great detail. Though the diet recommended for every individual can be highly individualistic based on Desha (location), Kala(season), Vaya (age), Karma (occupation), Prakriti(body type) etc., there are certain dietetic rules which can be an extremely useful guide.

Let us discuss the first set of rules in this post.

Acidity treatments | Shreshtha Ayurveda
  • Ushnamashniyat (Eat warm food)

The first and foremost advice is to consume a warm meal. And also advice to have the warm dish first in the sequence of the meal. A warm prepared meal helps to promote proper movement of Vatha dosha and balances Kapha dosha. Warm food also supports the agni and hence promotes digestion. With regards to Acidity, a warm meal is preferred over a hot meal. Both hot and cold meals should be avoided, and warm meals should be chosen.

  • Snigdhamashniyat (Your diet should include good fat)

The meal should not be devoid of fat. Consuming food fats in the proper quantity with the meal is extremely important for various functions of the body. Since acidity is a pitta predominant disease, cow’s ghee is highly recommended to be consumed along with a meal. The right amount of good fats consumed in a meal also gives a sense of satiety and fullness and prevents overeating and craving.

  • Matravatashniyat (Eat the right amount)

The quantity of food plays a great role with regards to acidity. The first rule to decide the amount of food to be consumed is according to the Agni (digestive fire) and Bala (strength). Here, Matra (amount) can be understood in two ways.

  • Sarvagraha- Total amount of the food

  • Parigraha amount of individual ingredient.

Both have to be kept in mind. And the di