Published Paper Details:

Background: Ayurveda emphasizes the concept of 'Ahara' (diet) as one of the key pillars of life (Trayopasthambha). Among the various dietary guidelines, the avoidance of 'Viruddha Ahara'--incompatible food combinations--plays a vital role in maintaining physical and mental health. Modern nutritional science similarly recognizes harmful food interactions that lead to metabolic and inflammatory disorders. Aim: To explore the Ayurvedic concept of Viruddha Ahara, its types, effects on health, and preventive and therapeutic measures, while correlating it with modern biomedical perspectives. Methods: Classical Ayurvedic texts such as Charaka Samhita, Sushruta Samhita, and Ashtanga Hridaya were reviewed, along with relevant modern scientific literature on food incompatibility and gut physiology. Comparative analysis was performed to bridge Ayurvedic principles with contemporary nutrition science. Results: Eighteen types of Viruddha Ahara were identified, categorized by factors like place, time, quantity, potency, and preparation. Consumption of incompatible food combinations can lead to doshic imbalance, metabolic derangement, and systemic diseases such as skin disorders, gastrointestinal disturbances, infertility, and autoimmune conditions. Detoxification (Vamana, Virechana) and Ahara Vidhi (dietary discipline) are the mainstay of prevention and treatment. Conclusion: The Ayurvedic understanding of Viruddha Ahara offers a holistic framework for dietary compatibility that aligns with modern insights into food synergy, gut microbiota, and inflammatory pathophysiology.