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In addition to a food's unique qualities, how it is cooked or prepared is also an important aspect.
करणं पुनः स्वाभाविकानां द्रव्याणामभिसंस्कारः | संस्कारो हि गुणातरधानमुच्यते |
The Second factor out of the 8 Aahar Vidhi Visheshayatanani is "Karan" that is referring to the way that food is processed. Samskara, or Karan, is in charge of how food properties alter.
Although it refers to changing the characteristics of the food, there are ways to stop the loss of nutrients by using the right cooking techniques.
Ayurved specifically recommends these different guidelines while making the food.
"Sanskar" examples include Agnisanskar, Jalasanyog, Shaucha, and Manthan.
- Agni Sanskar ( Contact of Fire):
Heating, boiling, frying, and roasting are all examples of agni sanskar. Different forms of agni alter food properties in different ways. Food prepared using coal or real wood, for instance, tastes better than food prepared using electricity.
2. Jal Sannikarsh Sanskar (Contact with Water):
It entails washing things, including contact with water. To get rid of contaminants, this is to be done.
e.g. Rice made from dusk-fallen paddy is "Laghu" (lighter to digest), whereas Rice made from uncooked paddy is " guru" ( heavier to digest).
3. Manthan Sanskar (Churning):
Food's characteristics are altered through manthan, or churning or grinding. E.g. In nature, dadhi (curd) is both "guru" (heavy) and "shothkrut" (Inflammatory). Dadhi is turned into "laghu"-natured buttermilk (Lighter to digest) when it is churned. Additionally, it is regarded as "shothghna"(anti-inflammatory). It is clearly described.
4. Desh (Place):
It could be a nation or an area. It is the location of food production or consumption. The qualities of any food substance change as a result of this component, which unquestionably influences the quality of the food.
When anything is moved from its original location of cultivation or production to another location. This ultimately results in alterations to the person's digestive system.
5. Kaal (Timing):
It could be the time in relation to the season or the length of time that food was grown, produced, or consumed.
6. Bhajan ( Vessel or Container):
Bhajana refers to the vessel or piece of equipment used to store food. The characteristics of the meal are also impacted by it.
a) Curd is typically stored in a glass bowl or clay pot rather than a metallic pot or pan to prevent any chemical reactions that could be hazardous to health, such as those caused by copper or iron.
b) In actuality, the rotis or veggies are cooked in iron pots or utensils to increase the absorption of iron.
7. Shauch (Detoxification):
Detection and Detoxification of toxins and making them beneficial for health.
8. Vasana ( Let go for a while):
Stale food can be harmful to health
9. Bhavana (Triturating with another food particles)
To be continued...
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