Ayurveda is an ancient health science that talked about the importance of health preservation way before modern health care discovered immunity. Ayurvedic texts state, “Swasthasya Swasthya rakshanam aturasya vicar prashmanam cha," meaning “it is not only important to treat an imbalance, but it is important to preserve the health of a healthy individual." Health preservation can be done when a person has high disease resistance and excellent immunity.
Ayurveda talks about immunity in terms of increasing Bala, i.e., disease resistance, strength, immunity, and Ojas. Three types of Bala are described in Ayurvedic texts. These being Sahaja Bala, Kalaj Bala, and Yuktikrut Bala.
Sahaja Bala pertains to innate immunity or immunity acquired at birth.
"Kalaj Bala" pertains to immunity acquired over time.
Yuktikrut Bala is acquired with a proper diet and lifestyle.
One of the best ways to increase Bala and Ojas is through consuming a proper diet. Ahara, or diet, its taste, smell, and color should be such that it has a pleasurable effect on the mind and senses. Foods consumed should be pustivardhak (nourishing), medhya (increasing intellect), and balya (increasing strength and immunity).
Ahara should contain foods belonging to all the six tastes, which are sweet, sour, salty, pungent, bitter, and astringent, to ensure a balanced diet. A lot of importance is given to freshly cooked meals. The fresher the food, the better it is for digestion; also, it reduces the Ama (undigested metabolites or toxin) formation.
Milk and ghee are considered balya, medhya, and ojo vardhak (increasing Ojas). Ghee has been researched in modern science for its health benefits. Studies done on ghee show that ghee has a high content of butyric acid, which has anti-inflammatory properties and thus is immune-boosting in nature.
Spices and herbs such as turmeric, ginger, cloves, and cinnamon have anti-inflammatory properties and thus are considered immunomodulating.
A research study by VS Yadav et al., which looked at the immunomodulatory effects of curcumin, found that curcumin (a phytochemical in turmeric) inhibited cytokine production, which is considered one of the markers of immune response.
Another research article by MT Sultan et al. talks about ginger and garlic and their function in immunoboosting activity. This also confirms the importance of using these herbs as part of the diet for providing support to our immune system.
An important aspect in Ayurveda about increasing Bala and boosting immunity is the concept of 'Rasayana.' In Ayurveda, Rasayana is defined as “Yat Jara Vyadhi Nashanam Tat Rasayanam," meaning "that which fights aging and disease."
Amlaki (Indian gooseberry), Guduchi (Tinospora Cordifolia), Ashwagandha (Withania Somnifera), and Licorice (Glyrhiza Glabra) are considered 'Rasayana.' Research done on these plants has also shown to have immunomodulatory effects.
Chyawanprash, an herbal jam primarily made of amlaki and a mixture of different Ayurvedic herbs, is recommended for daily consumption in Ayurveda. A research study by A. Madaan et al. talks about the immunoprotective property of Chyawanprash. Ayurveda also emphasizes that a diet should be consumed in proper quantity.
Ahara that is deficient might cause Vata imbalance, and consumption in excess quantity of Kapha-increasing foods could cause Agni (digestive fire) to slow down or cause Agni mandhya. If Agni's or a person's digestion is not proper, it can lead to Ama formation. Accumulation of this AMA over time could result in decreased immunity over time and, hence, predisposition to certain disease states.
Another important aspect of the Ayurvedic diet is the concept of virudhha ahara, or incompatible foods.
Virudhha ahara rules have been explained further with examples. Desha (place) virudhha, i.e., consuming oily heavy food in humid marshy areas. Kala (Time) virudhha, i.e., consuming dry, cold foods in winter. Dosha Virudhha, i.e., consuming food not compatible with a person’s dosha or prakriti.
A person with predominantly Kapha prakriti consuming sweet, oily, heavy foods could lead to Kapha imbalance. Sanskar (preparation method) virudhha: Deep frying foods in used or reheated oil. Veerya (potency) virudhha, i.e., consuming food that is hot in nature with food that is cold in nature. Samyoga (combination) virudhha, i.e., consuming milk and fruits or sour foods together.
In fact, Ayurveda states that certain food combinations may lead to more Ama formation and may affect the formation of tissues. One should avoid eating cooked and uncooked foods; heating honey; cooking milk and meats; sweet and sour foods, milk and bananas, and cold water and beverages before, during, and after meals.
As stated earlier, consumption of these incompatible foods over time may lead to allergies and thus affect the overall immunity of the body.
If we think about these Viruddha Ahara rules and our modern-day foods, most fast foods, smoothies made with yogurt and fruits, and salads made with raw greens and cooked meats may fall under this category.
In fact, the research article by IA Myles, which reviewed impacts of the Western diet on immunity, talks about the impact of a diet high in omega-6 fatty acids, salts, and simple sugars on being pro-inflammatory, thus affecting immune response.
A diet that is high in complex carbohydrates and fiber found in fruits and vegetables has shown to lower inflammatory response.
Ayurveda has not only provided us with ways to boost our immunity but also provides proper instruction on diet as well. Along with food, including herbs and spices in our daily diet also provides the necessary boost to the immune system.
Lastly, Using ‘Rasayana’ As Part Of Self-Care May Also Have Beneficial Health Effects. Thus, Ayurveda teaches us not only how to eat, when to eat, and what to eat, but also what more we can include in our daily diet to boost our immunity.
References:
- Agnivesha. In: Charaka, Dridhabala, Charaka Samhita, Sutra Sthana, 26/81-103. Reprint. Vaidya Jadavaji Trikamaji Acharya, editor. Varanasi: Krishnadas Academy; 2000. p. 149.
- Mukund Sabnis. Viruddha Ahara: A critical view. Ayu. 2012 Jul-Sep; 33(3): 332–336. 10.4103/0974-8520.108817
- Myles IA. Fast food fever: reviewing the impacts of the Western diet on immunity. Nutrition Journal. 2014;13:61. doi:10.1186/1475-2891-13-61.
- Yadav VS, Mishra KP, Singh DP, Mehrotra S, Singh VK. Immunomodulatory effects of curcumin. Immunopharmacol Immunotoxicol. 2005;27(3):485-97.
Tags: Ayurveda