Home > Society > Food in India > Contraindication of food
Contraindication of food
Contraindication of food is a specific situation in which a drug, procedure, or surgery should not be used because it may be harmful to the patient. Ayurveda recommends that a combination of certain foods can affect the digestive system and also lead to slow poisoning.

Share this Article:

Contraindication of food having two types, relative contraindication and Absolute contraindication which means the patient is at higher risk of complications, but these risks may be outweighed by other considerations or mitigated by other measures.

In Ayurveda, the ancient science of medicine, it is believed, that a combination of certain foods can affect the digestive system. In some cases it may also result in slow poisoning. Foods, which have opposite characteristics, like hot and cold, should not be consumed at the same time. In the daily diet, there are some fundamental dos and don`ts, which should be followed in order to maintain a sound and fit body.

Contraindication of food Equal quantities of certain food can be very dangerous at times, like one should never try to mix honey with ghee in equal quantity. Foods with opposite potencies (Veerya) should not be consumed together like fish is hot and milk is cold in nature. One should consume food according to the Prakriti. It is not good to take Vata Dosha aggravating diet for a person with Vata prakriti, like a person with Vata dosha should avoid rough, dry and cold food items.

Ayurveda also recommends that one should consume diet that is opposite to the dosha involved in the disease. For instance, a person suffering from diarrhoea should not consume ripened banana and a person with fever should avoid spicy items. It is also recommended that honey should not be cooked. Time is also an important factor in cooking. Food should be consumed only when the previous food is digested. There should be a gap of almost two to three hours between eating food and going to sleep. Curd, which is otherwise nutritious, should not be consumed at night. Proper cooking is very important because food like rice if half cooked may cause problem in digestion.

A person should consume food depending on the digestion. A person with poor digestion should avoid meat or chicken. After a serious disease like jaundice or typhoid, a person should consume a light diet. Foods of opposite nature like garlic with honey and milk, radish with milk and so on should be avoided. Salt with milk should also be avoided.


Share this Article:

Related Articles

More Articles in Food in India


West Indian Cuisine
West Indian Cuisine reveals a vibrant choice of vegetarian as well as non-vegetarian dishes.
Food in Ancient India
Food in Ancient India has been largely agro based as the society in India in the ancient times was primarily agro based. The food of ancient India reflects the culture of Indian people.
Food in Indus Valley civilization
Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.
Delhi Cuisine
Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine.
Indian Food
Indian Food is an essential part of India’s culture, with cuisines differing according to caste, community, region and state.
Cuisine of Sikkim
Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim, Rice is the staple food along with several vegetables. Fermentation forms an important part of the cooking culture of this state.
Use of Spices in Ancient India
Use of Spices in Ancient India indicates the prevalence of spicy food popular at the time.
Cuisine of Haryana
Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
Jowar - Staple Food Grain
Jowar is one of the highly cultivated Indian crops next to wheat in India. Regur soil and alluvium soil are favourable for the cultivation of this crop.
Indian Spices
India is the Home of Spices. It is ideal for the growth of almost all spices.
History of Indian Food
History of Indian Food has been a major part of Indian society which describes the evolution of Indian food habits in different ages.
Cuisine of Chattisgarh
The cuisine of Chhattisgarh serves a wide range of mouth watering dishes. The cuisine also comprises of some uncommon dishes which are not found in rest of India.
Indian Vegetable Dishes
Indian Vegetable Dishes bring to the fore an array of mouth watering delicacies which serves the Epicureans delight of the food lovers.
Indian Sweets
Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are an indispensable part of Indian culture during auspicious occasions.
Indian Regional Cuisines
The intriguing style of different cooking style contributes to the diversity of the Indian regional cuisines.
Halwa
Halwa is a traditional sweet dish made in India and many other countries.
Indian Festive Foods
Indian Festive foods augmenting the richness of Indian festivals, have gained popularity.
Ancient Buddhist Cuisine
Ancient Buddhist Cuisine has been well described in the early Buddhist works in which food has been classified into four categories.
Dal Pitha
Dal Pitha is a traditional Cuisine of Bihar which can be had at anytime. It is a rice flour dimsum stuffed with chana dal and is usually served with chutney.
Turmeric
Turmeric is a legendary plant bearing umpteen essential properties of utilisation in daily life in cooking and cosmetic.
Indian Chefs
Indian Chefs are the people working behind the unmatched food quality of unlimited varieties in different parts of India.