Hand Book
APPENDIX V
VIRUDDHA ĀHĀRA (SOME INCOMPATIBILITIES)
Dravya Incompatibilities
Amla rasa Lavaṇa, Kaṭu, Tikta, Kaṣāya rasa.
Ālasya Evam ati nidrā (sloth and excessive sleep) Kaphakara Āhāra.
Āhāra (food) Food prepared with foul fuel, half cooked food.
Āhāra or dravyas which are not fully ripe or over-ripe or which have suffered any unusual change.
Conditions of body where evacuation and urination has not occurred; lack of appetite, prolonged fasting or hunger.
Taking food in a crowded place.
Māṁsa (meat), Sarśapa Śāka (mustard leaf), Avidugdha (sheep’s milk).
Ānūpa Māmsa (meat of amphibian animals) Honey, Tila (sesame), Guḍa (jaggery), Dugdha (milk), Māśa (black phaelus bean), Mūlaka (radish), Kamala nāla (lotus stem), Aṅkurita Dhānya (sprouted grain), Vasā (fatty substances).
Ikṣu vikāra Matsya (fish).
Eraṇḍa or Eraṇḍa taila pāka dravya (caster oil or products made in castor oil) Caṭaka (cucculus bird), Mayūra (peacock), Lāvaka, Tittira (patridge), Kapiñjala (francolinepatridge), Godhamānsa.
Oudaka Mānsa (meat of aquatic animals) Honey, Tila (sesame), Guḍa (jaggery), dugdha (milk), Māṣa (black phaseolus bean), Mūlaka (radish), Kamala nāla (lotus stem), Aṅkuritadhānya (sprouted grain) or Vasā (fatty substances).
Kravya or Āma Mānsa (raw meat) Pitta or Surā (wine).
Kadalīphala (banana) Māśa dvidala or Yūṣa (soup of black phaseolus).
Kaṭu Rasa Tikta, Kaṣāya.
Kaṭu, Uṣna Auṣadhi/ Āhāra dravya Grīṣma Ṛtu, Madhurarsa asātmya, Stisātmya.
Krūra Koṣṭha (obstiate constipation) Mṛduvīrya (Mṛdu Virecaka Dravya i.e mild purgatives).
Kusumbha Madya (wine), Mairaiya (an intoxicating drink), Honey.
Grāmya Māṁsa (meat of domestic animals) Honey, Tila (sesame), Guḍa (jaggery), Dugdha (milk), Māṣa (black phaseolous bean), Mūlaka (radish), Kamala Nāla (lotus stem), Aṅkuritadhyānya (sprouted grain), Vasā (fatty substances).
Guḍa (jaggery) Mūlaka (radish), Sūkara Mānsa.
Ghṛta or Snehasikata, Dravyas (ghee or fatty substances) Ghṛta kept in bronze utensil for then days.
Tāla Phala (date) Kadalī Phala (banana).
Tikta Rasa Kāṣāya Rasa.
Takra (butter milk) Kampillaka (Kamala), Kadalī (Banana) prepared in curd.
Tila Kalka (sesame paste) Upodikā Śāka (Indian spinach).
Dugdha (milk) Amla Rasa, Lavaṇa Rasa, Matsya (fish), Grāmya, Ānūpa, Oudaka Mānsa (meat of domestic, wild and aquatic animas), Mūlaka (radish root), Rasona (garlic-bulb) Śigru (horse-radish fruit), Arjaka (a variety of basil), Sumukha (a variety of basil), Surasā (a variety of basil), honey, Nāḍīśāka, Vāṁsapatra (bamboo leaf), Lakuca (bread fruit), Āmra (mango), Āmrātaka (hog plum), Bījapūra (Lemon), Karmarda, Kadalī (banana), Dantaśaṭha (a variety of large lemon), Badara (Jujube fruit), Kośāmra (Ceylon oak), Jambū (jamun fruit), Kapittha (wood apple fruit), Ciñcā (tamarind fruit), Akṣoṭa (wall nut), Panasa (jack fruit), Nārikela (coconut), Dāḍima Phala Amla (acid pomegranate fruit), Kaṇgunī (a variety of grain), Makuṣṭha (a variety of phaseolus), Kulattha (dolichos bean), Māṣa (black phaseolus bean), Nisvāpa (broad leaf bean), Rohaṇī Śāka, Kūṣmāṇḍa (white gourd), Chatraka (mushroom), Vansa Aṅkura (buds of bamboo) Tilapiṇyāka (sesame ghany), curd, Taila (oil), AṅkuritadhAnya (sprouted grain), Piṣtamaya Padārtha (items prepared from superfine flour), Śuṣka Śāka (dried vegetables), Ajā, Godha, Sūkara Māṁsa, Śaśaka, Pārāvata (dove) Māṁsa (meat of goat, pig, sheep, dove and rabbit), Madya (wine).
Curd Kadalī Phala (banana), Lakuca (a kind of bread-fruit).
Nāḍīśaka Kukkuṭa Māṁsa, curd.
Pakva Lakuca (a kind of bread fruit) Māṁsa (meat), Guḍa (jaggery), Ghṛta (ghee), Curd, Dugdha (milk) before or after Lakuca intake.
Pāyasa, Kṣīra Pāka Saktu, Vilepī (gruel).
Pariśrama, Maithuna, Vyāyāma (labaur, sexual intercourse, Excercise) Vātavardhaka Āhāra.
Balāka Mānsa (meat of Crane) Madya (wine), Kulamāṣa, Sūkara Vasā, Ardha Pakva Dhānya (half cooked cereals), Nārikela (coconut).
Bhāsapakṣī ( a bird of prey) Meat roasted by hanging in an iron rod.
Bhallātaka (marking nut) Uṣṇa Jala (warm water).
Mokoya Paryuṣita (steived), Kākamācī, Guḍa (jaggery), Śīta, (cold), Uṣṇa (warm) Dravyas; Pippalī (large pepper), Marica (black pepper).
Marusthala (in desert) Rūkṣa, Tīkṣṇa Dravyas.
Utensil used for cooking Matsya (fish) and śuṇṭhī (ginger) Kākamācī.
Madhura Rasa Lavaṇa, Amla, Kaṭu, Tikta and Kaṣāya Rasa.
Mṛdu Koṣṭha Guru Dravyas or excess of Guru Dravyas.
Honey Uṣṇa Dravyas, Senha Dravyas (Ghṛta, Taila, Vasā, Majjā), Dugdha (milk) Nāḍīśaka, Vāṁsa Patra (bamboo leaf), Lakuca (Bread fruit) Uṣṇa Madhu (warm honey), Madhu Ghṛta Samabhāga (honey and ghee in equal parts), Madhu Tārkṣyajala Samabhāga (honey and rain water in equal parts), Madhu Puṣkarabīja Samabhāga (honey and costus seeds in equal parts), honey followed by warm water, Mūlaka (radish), Jala (water), Sannipātaja Jvara, Rohiṇī śāka, Sūkaramāṁsa (bacon).
Rūkṣa Dravyas Śītakāla (in water).
Rātri (in night) Use of Saktu.
Lavaṇa Rasa Kaṭu Tikta, Kaṣāya Rasa.
Sūkara Mānsa (bacon) Uṣṇa Dravyas.
Sneha dravyas (fatty substances) Antarikṣa jala (rain water).
Sarṣapa Taila (mustard oil) Nāḍī śāka or meat prepared in mustard oil, Kalmala Mūla (root of lotus), Puṣkaramūla (Costus root), Gambhārī, Dugdha (milk) and honey mixed together, meat of Hārila, meat of Kapota (pigeon).
Snigdha Sitala (cold Auṣadhi Dravyas Ānūpa Deśa (forest), Śita Ṛut (winter).
Hāridra Māṁsa Meat cooked in barberry wood, Haridrā Cūrṇa (trumeric powder) and honey.
| Dravya | Incompatibilities |
| Amla rasa | Lavaṇa, Kaṭu, Tikta, Kaṣāya rasa. |
| Ālasya Evam ati nidrā (sloth and excessive sleep) | Kaphakara Āhāra. |
| Āhāra (food) | Food prepared with foul fuel, half cooked food. Āhāra or dravyas which are not fully ripe or over-ripe or which have suffered any unusual change. Conditions of body where evacuation and urination has not occurred; lack of appetite, prolonged fasting or hunger. Taking food in a crowded place. Māṁsa (meat), Sarśapa Śāka (mustard leaf), Avidugdha (sheep’s milk). |
| Ānūpa Māmsa (meat of amphibian animals) | Honey, Tila (sesame), Guḍa (jaggery), Dugdha (milk), Māśa (black phaelus bean), Mūlaka (radish), Kamala nāla (lotus stem), Aṅkurita Dhānya (sprouted grain), Vasā (fatty substances). |
| Ikṣu vikāra | Matsya (fish). |
| Eraṇḍa or Eraṇḍa taila pāka dravya (caster oil or products made in castor oil) | Caṭaka (cucculus bird), Mayūra (peacock), Lāvaka, Tittira (patridge), Kapiñjala (francolinepatridge), Godhamānsa. |
| Oudaka Mānsa (meat of aquatic animals) | Honey, Tila (sesame), Guḍa (jaggery), dugdha (milk), Māṣa (black phaseolus bean), Mūlaka (radish), Kamala nāla (lotus stem), Aṅkuritadhānya (sprouted grain) or Vasā (fatty substances). |
| Kravya or Āma Mānsa (raw meat) | Pitta or Surā (wine). |
| Kadalīphala (banana) | Māśa dvidala or Yūṣa (soup of black phaseolus). |
| Kaṭu Rasa | Tikta, Kaṣāya. |
| Kaṭu, Uṣna Auṣadhi/ Āhāra dravya | Grīṣma Ṛtu, Madhurarsa asātmya, Stisātmya. |
| Krūra Koṣṭha (obstiate constipation) | Mṛduvīrya (Mṛdu Virecaka Dravya i.e mild purgatives). |
| Kusumbha | Madya (wine), Mairaiya (an intoxicating drink), Honey. |
| Grāmya Māṁsa (meat of domestic animals) | Honey, Tila (sesame), Guḍa (jaggery), Dugdha (milk), Māṣa (black phaseolous bean), Mūlaka (radish), Kamala Nāla (lotus stem), Aṅkuritadhyānya (sprouted grain), Vasā (fatty substances). |
| Guḍa (jaggery) | Mūlaka (radish), Sūkara Mānsa. |
| Ghṛta or Snehasikata, Dravyas (ghee or fatty substances) | Ghṛta kept in bronze utensil for then days. |
| Tāla Phala (date) | Kadalī Phala (banana). |
| Tikta Rasa | Kāṣāya Rasa. |
| Takra (butter milk) | Kampillaka (Kamala), Kadalī (Banana) prepared in curd. |
| Tila Kalka (sesame paste) | Upodikā Śāka (Indian spinach). |
| Dugdha (milk) | Amla Rasa, Lavaṇa Rasa, Matsya (fish), Grāmya, Ānūpa, Oudaka Mānsa (meat of domestic, wild and aquatic animas), Mūlaka (radish root), Rasona (garlic-bulb) Śigru (horse-radish fruit), Arjaka (a variety of basil), Sumukha (a variety of basil), Surasā (a variety of basil), honey, Nāḍīśāka, Vāṁsapatra (bamboo leaf), Lakuca (bread fruit), Āmra (mango), Āmrātaka (hog plum), Bījapūra (Lemon), Karmarda, Kadalī (banana), Dantaśaṭha (a variety of large lemon), Badara (Jujube fruit), Kośāmra (Ceylon oak), Jambū (jamun fruit), Kapittha (wood apple fruit), Ciñcā (tamarind fruit), Akṣoṭa (wall nut), Panasa (jack fruit), Nārikela (coconut), Dāḍima Phala Amla (acid pomegranate fruit), Kaṇgunī (a variety of grain), Makuṣṭha (a variety of phaseolus), Kulattha (dolichos bean), Māṣa (black phaseolus bean), Nisvāpa (broad leaf bean), Rohaṇī Śāka, Kūṣmāṇḍa (white gourd), Chatraka (mushroom), Vansa Aṅkura (buds of bamboo) Tilapiṇyāka (sesame ghany), curd, Taila (oil), AṅkuritadhAnya (sprouted grain), Piṣtamaya Padārtha (items prepared from superfine flour), Śuṣka Śāka (dried vegetables), Ajā, Godha, Sūkara Māṁsa, Śaśaka, Pārāvata (dove) Māṁsa (meat of goat, pig, sheep, dove and rabbit), Madya (wine). |
| Curd | Kadalī Phala (banana), Lakuca (a kind of bread-fruit). |
| Nāḍīśaka | Kukkuṭa Māṁsa, curd. |
| Pakva Lakuca (a kind of bread fruit) | Māṁsa (meat), Guḍa (jaggery), Ghṛta (ghee), Curd, Dugdha (milk) before or after Lakuca intake. |
| Pāyasa, Kṣīra Pāka | Saktu, Vilepī (gruel). |
| Pariśrama, Maithuna, Vyāyāma (labaur, sexual intercourse, Excercise) | Vātavardhaka Āhāra. |
| Balāka Mānsa (meat of Crane) | Madya (wine), Kulamāṣa, Sūkara Vasā, Ardha Pakva Dhānya (half cooked cereals), Nārikela (coconut). |
| Bhāsapakṣī ( a bird of prey) | Meat roasted by hanging in an iron rod. |
| Bhallātaka (marking nut) | Uṣṇa Jala (warm water). |
| Mokoya | Paryuṣita (steived), Kākamācī, Guḍa (jaggery), Śīta, (cold), Uṣṇa (warm) Dravyas; Pippalī (large pepper), Marica (black pepper). |
| Marusthala (in desert) | Rūkṣa, Tīkṣṇa Dravyas. |
| Utensil used for cooking Matsya (fish) and śuṇṭhī (ginger) | Kākamācī. |
| Madhura Rasa | Lavaṇa, Amla, Kaṭu, Tikta and Kaṣāya Rasa. |
| Mṛdu Koṣṭha | Guru Dravyas or excess of Guru Dravyas. |
| Honey | Uṣṇa Dravyas, Senha Dravyas (Ghṛta, Taila, Vasā, Majjā), Dugdha (milk) Nāḍīśaka, Vāṁsa Patra (bamboo leaf), Lakuca (Bread fruit) Uṣṇa Madhu (warm honey), Madhu Ghṛta Samabhāga (honey and ghee in equal parts), Madhu Tārkṣyajala Samabhāga (honey and rain water in equal parts), Madhu Puṣkarabīja Samabhāga (honey and costus seeds in equal parts), honey followed by warm water, Mūlaka (radish), Jala (water), Sannipātaja Jvara, Rohiṇī śāka, Sūkaramāṁsa (bacon). |
| Rūkṣa Dravyas | Śītakāla (in water). |
| Rātri (in night) | Use of Saktu. |
| Lavaṇa Rasa | Kaṭu Tikta, Kaṣāya Rasa. |
| Sūkara Mānsa (bacon) | Uṣṇa Dravyas. |
| Sneha dravyas (fatty substances) | Antarikṣa jala (rain water). |
| Sarṣapa Taila (mustard oil) | Nāḍī śāka or meat prepared in mustard oil, Kalmala Mūla (root of lotus), Puṣkaramūla (Costus root), Gambhārī, Dugdha (milk) and honey mixed together, meat of Hārila, meat of Kapota (pigeon). |
| Snigdha Sitala (cold Auṣadhi Dravyas | Ānūpa Deśa (forest), Śita Ṛut (winter). |
| Hāridra Māṁsa | Meat cooked in barberry wood, Haridrā Cūrṇa (trumeric powder) and honey. |
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All possible efforts have been made to ensure the correctness of the contents of this e-Book. National Institute of Indian Medical Heritage (NIIMH), Hyderabad/Central Council for Research in Ayurvedic Sciences (CCRAS), New Delhi Department of AYUSH, Ministry of Health and Family Welfare, Government of India shall not be responsible for any inadvertent error(s) in the content. However all corrective measures if any, will be taken up once such errors are brought to notice.
All possible efforts have been made to ensure the correctness of the contents of this e-Book. National Institute of Indian Medical Heritage (NIIMH), Hyderabad/Central Council for Research in Ayurvedic Sciences (CCRAS), New Delhi Department of AYUSH, Ministry of Health and Family Welfare, Government of India shall not be responsible for any inadvertent error(s) in the content. However all corrective measures if any, will be taken up once such errors are brought to notice.