• DR ANJANA DIXIT

The most significant aspect of life is Ahara. The Ahara has an impact on both health and sickness. An appropriate diet followed correctly can improve health or, conversely, can cause disorders. The source of life, power, beauty, and Oja for all living things is food. The six fundamental flavors that are inherent in the ingredients that make up food are where food gets its characteristics from. The components, as well as their distinct flavors, characteristics, potencies, and digestive transformations, are in charge of maintaining the balance of the Dosha and Dhatu. As food plays a role in development, strength, good health, complexion, and sensory acuity, dietary inequity leads to disease. The most significant aspect of existence is Ahar. Ahara influences both health and sickness. A healthy intake of Ahar can either result in improved health or sickness. The source of life, power, beauty, and Oja for all living things is food. a meal in turn. derives its qualities from the six basic flavors that are present in all of the ingredients that make up cuisine. Food therapy is a wide term for the practical application of nutrition as a disease-prevention or disease-correction strategy. It includes food that is recommended, controlled, or limited in sort and quantity for therapeutic and other purposes. To achieve optimum health, this typically entails changing a current nutritional habit. According to ayurvedic principles, eating affects both the physical and mental health of every region of the body.

Ahar, Ahar Parinamkara bhava, Vayu, Agni etc.

"AN OBSERVATIONAL STUDY ON AHARA AND AHAR VIDHI VIDHANA – AN AYURVEDIC PROSPECTIVES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 4, page no.m395-m401, April-2023, Available :http://www.jetir.org/papers/JETIR2304C49.pdf

"AN OBSERVATIONAL STUDY ON AHARA AND AHAR VIDHI VIDHANA – AN AYURVEDIC PROSPECTIVES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 4, page no. ppm395-m401, April-2023, Available at : http://www.jetir.org/papers/JETIR2304C49.pdf