What are the principles of the Vedique Diet  ?

 

  1. Personalised Nutrition.Knowing one’s personal body type and choosing foods which were beneficial for one’s body type. Body types were identified based on the predominant energy of the body. The Body types could be a permutation and combination of any of the predominant energies like Air ( Vata ) Fire ( Pitta ) and water ( Kapha )

 

  1. Eating according to the time of the day , keeping in mind the body clock and the impact of certain foods according to the biological clock ( known as circadian rhythm ) and time of the day . For example bananas were considered beneficial in the morning and heavy at night so it was not recommended to eat bananas at night .
  1. Eating according to the season . For example, even though curd was considered a very healthy food , however it was not recommended in the following seasons , rainy season and peak winters when moisture levels are high in the environment .

 

  1. Understanding foods beyond the over simplistic and incorrect  definition of calories .Foods in Vedas  were described as having certain physiological properties in the body after digestion like – Rasa ( Taste ) this could be sweet  ( dates and jaggery), sour ( lemons and tamarind) , salty , pungent ( chilies ), bitter ( neem leaves ) ,astringent ( like amla ).

 

  1. The next quality of the food is described as  Virya or Potent Energy . This is the impact on the digestive fire , foods could be heating to the digestive fire or cooling to the digestive fire ( for example egg is heating and coconut water is cooling ) .

 

  1. The next quality is the Vipaka or post digestive impact of the food . This could be sweet which increases kapha ( water element and weight of the body), or sour which increases pitta ( fire element and digestive fire ) or pungent , which increases vata ( air element and symptoms like belching , cramps etc ) . For example the post digestive impact of citrus lemons which is paradoxically alkaline in the body . Another interesting example is that the post digestive effect of milk is heating for the digestive fires ( Pitta enhancing)  forming.

 

  1. The  Quality or Guna of the food  could be heavy ( like Rajmah)  or light ( barley) dry ( like Channa) or oily ( Like Ghee) , sharp ( like Chilies ) or soft ( like aloe vera ) .Hence someone with a weak liver would not be suggested dried beans and instead would be asked to take Barley . Similarly someone with digestive issues would  be told to avoid chilies and suggested soft and lubricating plants  like aloe vera juice .

 

  1. Food was studied the way chemists study chemical reactions . Certain food Combinations were forbidden in the interest of health , for example milk and citrus fruits were not eaten together. The food combinations were described as either Pathya( recommended ) or Apthya ( forbidden ) .
  1. In the Vedic times , herbs were described in great detail . The post digestive impact of herbs . The correct way to combine herbs with foods and also the therapeutic impact of herbs according to different diseases . The level of detailing is so fascinating, that one wonders how in those times without the support of modern diagnostic techniques and medical devices were the ancients so well versed with the deeper physiological impact of herbs . For example dried ginger had a different impact than fresh raw ginger root .

 

  1. Kitchen as our pharmacy and superfoods In Ayurveda,  have been referred as Mahaushadha meaning a great medicine and also Vishvabheshaja i.e. the universal medicine. Ginger was considered a great medicine with several clinical applications from sore throat to , nausea control to liver protection Understanding the Healing and therapeutic effects of simple kitchen herbs The fresh Ginger root is known as Ardraka and dried is known as Shunthee. Both have the same taste and potency ( rasa and virya) but differ in post digestive impact (vipaka ) and attribute or nature (guna ). Ardraka has katu vipaka ( bitter post digestive effect)and ruksha guna ( dry nature ) while Shunthi has madhur vipaka  ( Sweet post digestive effect) and snigdha guna ( oily  or unctuous nature ) . Sunthi is vrishya (aphrodisiac) . Ginger has several clinical and healing functions and it is recommended by ayurvedic physicians in many digestive and respiratory diseases. Its various properties are widely used in different diseases like (Amavata)  accumulation of toxins,Indigestion, piles, chronic fever, anemia, Intestinal and digestive disorders, respiratory disease, fever, lack of appetite , oedema( water retention) paralysis and many more.

 

  1. Food cooking and processing practices .  
  • The health promoting properties of foods change , as we keep processing them or refining them . When wheat is milled into wheat flour, there is an approximate 70% loss of vitamins and minerals (range 25–90%) and fibre, 25% loss of protein, 90% loss of manganese, 85% loss of zinc and linoleic acid, and 80% loss of magnesium, potassium, copper, and vitamin B6.

 

Calorie based Diet Plans   Vedique Diet 
It is based on the assumption that humans are like an engine , and what we put in is calories and we burn is through exercise
  • It is based on understanding humans as a whole .
  • Firstly , The digestion & Metabolic Type analysis / Prakriti / Phenotype .
  • 2ndly nature of Food ,
  • 3rdly Interaction and post digestive impact of food and Individual
Principle is based on Combustion which does not apply to humans Principle is based on Digestion and metabolism 
No personalisation in calorie theory .It is a blanket theory which applies to all

Functional aspects like metabolic differences , Digestive capability , genotype / Phenotype is not understood or considered

Complete Personalisation to the Individual basis detailed assessment including basic metabolic type( prakriti) and (Vikruti ) change in metabolism due to disease and individual food compatibility
Macros like proteins carbs , fats , water and micros like vitamins and minerals are standard as per age and activity and micros like Vitamins and minerals Food is classified according to its basic nature & Interaction with human body as – Rasa- Guna- Virya – Vipak
RDA ( Recommended Daily Allowance )  is too generic and and does not cater to variations in disease conditions , weight range , digestibility factors etc Vedique Nutrition has personalisation according to the Unique interaction basis

  •  Phenotype ,
  •  Gender ,
  •  Age ,
  •  Disease ,
  •  Demography ,
  •  Digestibility ,
  •  Season ,
  •  Time of the day ,
  •  Food source ,
  •  cooking practice ,
  •  Food interactions and
  • correct combinations
No seasonal variation-change as per season or climate , everyone can eat everything in every season Seasons , Age , Time of the day are the variables taken into account to recommend what is suitable
Short history and Glaring  Flaws in the theory are evident like – 1 teaspoon has 16 calories and that makes 12.5 teaspoon of sugar at 200 calorie Only !  In fact the very healthy boiled channa(  chickpeas)  have more calories ! Time Tested -Vedique diets have been in use for over 5000 years without  any flaw in fundamentals
Low calorie diets lead to starvation and malnutrition  Vedique Diets can be followed for life and help to balance the body and prevent or manage lifestyle disorders
Low calorie diet are poorly understood and calculated on mathematical models rather than biological models Vedique diets are based on biological models and have a structured science behind it which have been in successful use over 5000 years
Low calorie diets have started an industry of Zero fat , Zero sugar using chemical based sugar alternatives and unhealthy products with high salt and trans fats misleading as healthy by saying cholesterol free , and low calorie ( Diet fizzy drinks ) Vedique Diets were in vogue before the invasion of India and destruction of its compendium of knowledge. Currently it is in use in small pockets in Ayurvedic treatment resorts and hospitals