Volume17,Issue1

The effect of food factors on health status has been recognized since antiquity. The tenet “Let food be thy medicine and medicine be thy food,” espoused by Hippocrates nearly 2,500 years ago, is receiving renewed interest. Food taken in proper manner helps in the proper growth of the body on the contrary if taken in improper manner leads to various diseases. In this present era of modernization people are neglecting the causative factors for the diseases and rushing towards treatment methodologies. It is the need of the hour to concentrate on the concept of “Nidana Parivarjana chikitsa” i.e. towards causative factors. An overall analysis on the various contributing factors of the diseases, major part goes to Aharaja Nidanas.  Ancient Acharyas mainly focused on the Nidana of and described the detailed description of Nidana for all the diseasesThe World Health Organization (WHO) which identifies alcohol, tobacco, poor diet intake and lack of physical activity as major risk factors for lifestyle diseases. The incidence of lifestyle diseases like obesity, Diabetes mellitus, Cardiac diseases, Skin diseases, respiratory diseases etc. is high on the rise. With rapid economic development and increasing westernization of lifestyle in the past few decades prevalence of these diseases has reached alarming proportions among Indians in the recent years.
Keeping all these factors in view the A Survey study has been done to revalidate the concepts, and which is limited to role of Ahara in causing disease especially in the most common lifestyle disorders such as Kushta so as to bring out comprehensive information about food in health and disease.

Introduction: In Ayurveda, the concept of viruddha ahara (incompatible food combinations) is a well-established principle that emphasizes the adverse effects of certain dietary pairings on health. One of the most significant concepts in this regard is kshira viruddha, the incompatibility of milk with other substances such as lavana (salt), kadali (banana), maasha (black gram), matsya (fish), and dadima (pomegranate). This study explores the oxidative stress induced by these combinations in zebrafish, to better understand the biochemical consequences of viruddha ahara. Materials and Methods: The zebrafish were divided into seven groups: Group A (kshira with lavana), Group B (kshira with kadali), Group C (kshira with maasha), Group D (kshira with matsya), Group E (kshira with dadima), Group F (kshira alone), and Group G (control group, receiving standard fish feed). The test diets were prepared by homogenizing equal proportions of kshira with the respective incompatible substances and administered to zebrafish in their respective tanks. Superoxide dismutase (SOD) and Glutathione (GSH) levels were measured using liver tissue homogenates.  Results and discussion: The control group (Group G) exhibited optimal oxidative balance. Among the experimental groups, Group D (kshira with matsya) exhibited the lowest SOD activity (31.3 U/mg) and significantly reduced GSH levels (49.5%), indicating severe oxidative stress, followed by Group A (kshira with lavana). Other groups of Kshira viruddha combinations exhibited moderate oxidative stress. The results suggest a varying degree of oxidative stress induced by different kshira combinations. Discussion and conclusion: The study highlights the physiological disruptions caused by viruddha kshira combinations, which are consistent with Ayurvedic principles warning against incompatible food pairings. The depletion of GSH and reduced SOD activity in the experimental groups reflect the induction of oxidative stress. These findings provide biochemical evidence for the adverse effects of viruddha ahara, aligning with traditional Ayurvedic dietary principles and emphasizing the importance of food compatibility in maintaining health.
Keeping all these factors in view the A Survey study has been done to revalidate the concepts, and which is limited to role of Ahara in causing disease especially in the most common lifestyle disorders such as Kushta so as to bring out comprehensive information about food in health and disease.