Spring Has Sprung! Reflecting on Our Spring Cleanse and the Wisdom of Ahara Vijñāna
Spring is well and truly here, and it has definitely sprung!
As the days become warmer, the flowers bloom and nature begins to shift, I wanted to share a little reflection on our recent Spring Cleanse at VIDA Ayurveda.
Once again, we had a wonderful group of people coming together, and most of us were already familiar with the process, being repeat cleansers. This made the journey quite smooth sailing overall! Of course, as with any cleanse, there were a few challenges, moments of adjustment and the occasional stirring up that can come when we change our routines and give our bodies a little more attention.
But perhaps the most valuable part of the experience was not simply what we ate or what we temporarily removed from our diets.
It was the opportunity to tune in a little deeper.
To become more aware of our relationship with food, our bodies, our digestion, our habits and the many ways we nourish ourselves. To notice what supports us, what doesn't, and where we might gently make room for healthier habits.
And this will look different for each of us. We are all unique, with different constitutions, digestive capacities, lifestyles, preferences and needs. There is no single way of eating that suits everyone.
This is one of the beautiful things I continue to appreciate about Ayurveda: it encourages us to look beyond general dietary rules and begin understanding what is appropriate for the individual.
A little more about Ahara Vijñāna – The Science of Food
Not long after wrapping up our cleanse, my studies have taken us deeper into a fascinating subject: Ahara Vijñāna, the Ayurvedic science and understanding of food and nutrition.
Alongside the classical teachings, we are also exploring modern nutritional concepts, helping us understand what is happening in this day and age, how our eating habits have evolved, and some of the many questions, concerns and controversies surrounding food and diet.
There is so much to learn!
Our teacher, who is both an Ayurvedic Practitioner and a Nutritionist, has been doing an incredible job of presenting this vast, interesting and sometimes quite controversial subject with such care, knowledge and dedication. It has been wonderful to explore these teachings in more depth and to connect the classical Ayurvedic perspective with our contemporary understanding of nutrition.
I thought I would share some of the foundational concepts we have been exploring, as many of them are also principles we bring into our seasonal cleanses and consultations at VIDA Ayurveda.
1. Food is both a source of health and disease
Charaka Samhita, Sutrasthana 28.45–46
One of the most fundamental teachings in Ayurveda is beautifully expressed in these verses:
Āhārasambhavaṃ vastu rogāścāhārasambhavāḥ.
In simple terms, the body is formed and sustained by food, and diseases can also arise from food.
The classics explain that the difference between health and illness can be influenced by whether our food is wholesome (hita) or unwholesome (ahita).
This is a powerful concept when we think about our everyday choices.
Food is not simply about calories, carbohydrates, proteins, fats or vitamins. From an Ayurvedic perspective, it is also about how food interacts with our constitution, digestive capacity, tissues and overall state of health.
The same food can be beneficial for one person and less suitable for another.
This is why Ayurveda encourages us to develop awareness rather than blindly follow dietary trends.
2. Understanding the classification of food
Charaka Samhita, Sutrasthana 25.36
Charaka offers a fascinating classification of food, looking at it from several different perspectives.
Food can be understood according to:
Source: plant-based (Sthāvara) or animal-based (Jaṅgama).
Effect: wholesome or unwholesome (Hita and Ahita).
Method of consumption: drinks, foods that are eaten, chewed or licked (Pāna, Āśana, Bhakṣya and Lehya).
Taste: the six tastes (Rasa) – sweet, sour, salty, pungent, bitter and astringent.
Qualities: twenty qualities (Guṇas), expressed as ten pairs of opposites, such as heavy and light, hot and cold, oily and dry, stable and mobile, soft and hard.
The classics also explain that the possibilities of food are countless because of the different ingredients, combinations and methods of preparation.
I find this particularly interesting when we consider how much attention is given nowadays to individual nutrients, food groups and dietary labels.
Ayurveda invites us to look at the whole picture: the qualities of the food, how it is prepared, how it is combined and how it affects the person eating it.
3. How often should we eat?
Suśruta Samhita, Uttaratantra 64.62
This is an interesting one, especially nowadays, when many people have been told that eating five or six small meals throughout the day is the best approach for everyone.
Suśruta presents a rather different perspective.
The verse explains that:
Ekakālaṃ bhaveddeyo durbalāgnivivṛddhaye, samāgnaye tathāhāro dvikālamapi pūjitaḥ.
In essence, one meal a day is described for someone with weak digestive fire, while two meals a day are praised for someone with balanced Agni.
Now, this is not a recommendation for everyone to eat only once or twice daily. Nor should it be interpreted as a modern weight-loss strategy.
Rather, the important principle is that eating frequency should be considered in relation to digestive capacity and individual needs.
Ayurveda does not assume that everyone has the same Agni or requires the same eating pattern.
It encourages us to understand our digestion instead of following a fixed number of meals simply because it is popular.
4. What happens when our digestion is functioning well?
Suśruta Samhita, Sutrasthana 46.466–467
Suśruta explains that food taken at the appropriate time, in a suitable quantity and according to one's constitution should nourish without causing discomfort.
The classics also describe the qualities of food that support digestion, including food that is light, warm and appropriately unctuous.
When food is properly digested, it can support the nourishment and balance of the body's tissues (Dhātus).
This brings us back to one of Ayurveda's central concepts: Agni.
Agni is much more than simply having a good appetite. It represents our capacity to digest, transform and assimilate what we take in.
We can eat the most nutritious foods, but if our digestive capacity is not functioning well, the body may not process them optimally.
This is why supporting Agni is such an important part of Ayurvedic practice and one of the foundations of our seasonal cleanses at VIDA.
5. Three eating patterns worth understanding
Suśruta Samhita, Sutrasthana 46.508–509
Another interesting teaching describes three patterns of eating that can disturb digestion:
Samāśana: eating wholesome and unwholesome foods together.
Viṣamāśana: eating too much or too little, or eating at inappropriate times.
Adhyāśana: eating again before the previous meal has been properly digested.
These concepts are particularly relevant to modern lifestyles.
Think about eating when we are not hungry, constantly grazing throughout the day, having meals at irregular times or eating again simply because food is available.
It is not always about what we eat, but also when, how much and under what circumstances.
One of the simple practices we often encourage during our cleanses is allowing sufficient time between meals, giving digestion an opportunity to complete its work before eating again.
This is not about rigid rules or ignoring genuine hunger. It is about learning to recognise our body's signals.
6. Eight factors that influence our food and nutrition
Charaka Samhita, Vimana Sthana 1.21–23
This is one of my favourite teachings because it demonstrates just how individualised the Ayurvedic approach to nutrition can be.
Charaka describes eight specific factors, known as Aṣṭāhāra Vidhi Viśeṣāyatana, which should be considered when understanding food and its effects.
They are:
Prakṛti – Nature of the food: Is it naturally heavy, light, hot, cold or another quality?
Karaṇa – Processing and preparation: How has the food been prepared or cooked? Preparation can change its qualities and effects.
Saṃyoga – Combination: What foods are being combined? Different combinations can produce different effects.
Rāśi – Quantity: How much are we eating? Both the total quantity and the proportions of different foods matter.
Deśa – Place: Where does the food come from, and what is the geographical environment? The qualities of food and the environment can be relevant.
Kāla – Time: This includes the season, time of day and the individual's current stage of health.
Upayoga Saṃsthā – Rules of eating: How are we eating? This includes timing, appropriate quantities and the signs of proper digestion.
Upayoktā – The individual eating: Who is consuming the food? Their constitution, digestive capacity, habits and individual circumstances all matter.
I love how this teaching brings everything together.
It reminds us that nutrition is not simply about whether a particular food is labelled healthy or unhealthy. We need to consider the food itself, its preparation, its combination, its quantity, the season and, most importantly, the person eating it.
7. Ten principles for eating – Ahara Vidhi Vidhāna
Charaka Samhita, Vimana Sthana 1.24–25
Charaka also offers practical guidance on how we should approach our meals.
Some of these principles may sound familiar, but they are worth revisiting:
Uṣṇam – Eat warm food: Prefer freshly prepared, appropriately warm meals.
Snigdham – Include appropriate unctuousness: Food should contain suitable amounts of healthy fats and oils according to individual needs.
Mātrāvat – Eat in the right quantity: Neither overeating nor undereating.
Jīrṇe – Eat after the previous meal has been digested: Pay attention to signs of digestion and genuine hunger.
Vīryāviruddham – Choose compatible foods: Consider the qualities and potency of foods and whether they are suitable for you.
Iṣṭe Deśe – Eat in a pleasant place: Your surroundings can influence your experience of eating.
Iṣṭa Sarvopakaraṇam – Have suitable eating conditions: Create an environment that supports a comfortable and enjoyable meal.
Nāti Drutam – Do not eat too quickly: Give yourself time to chew and appreciate your food.
Nāti Vilambitam – Do not eat too slowly: Eat at a natural, comfortable pace.
Ajalpan, Ahasan, Tanmanā – Eat with attention: Avoid talking excessively, laughing or being distracted. Be present with your food.
And finally, Charaka reminds us to eat while considering ourselves appropriately – our constitution, needs and circumstances.
I particularly love this last reminder because it brings us back to self-awareness.
How often do we eat while driving, working, scrolling through our phones or rushing between commitments?
Perhaps one of the simplest ways to improve our relationship with food is to give ourselves permission to slow down and actually be present for a meal.
8. Viruddha Āhāra – Incompatible food combinations
Charaka Samhita, Sutrasthana 26.86–101
Another fascinating subject is Viruddha Āhāra, often translated as incompatible food.
Charaka describes eighteen types of incompatibility, explaining how food can become unsuitable according to different factors.
Some of these include:
Deśa Viruddha: incompatibility related to geographical location.
Kāla Viruddha: incompatibility related to season or time.
Agni Viruddha: food unsuitable for one's digestive capacity.
Mātrā Viruddha: incompatibility related to quantity.
Sātmya Viruddha: food that is unsuitable in relation to one's habituation.
Doṣa Viruddha: food that aggravates an already aggravated Doṣa.
Saṃskāra Viruddha: incompatibility arising from processing or preparation.
Saṃyoga Viruddha: incompatibility arising from food combinations.
The other categories include Veerya, Koṣṭha, Avasthā, Krama, Parihāra, Upacāra, Pāka, Saṃpada, Vidhi and Viruddha.
This is a vast subject, and the classical examples need to be understood in their original context rather than reduced to a simple list of foods that everyone should avoid.
I find this teaching particularly relevant today, when we are constantly exposed to different dietary recommendations and food combinations.
It encourages us to become more discerning about what we eat, how we prepare it and whether it is appropriate for our individual circumstances.
It is also a reminder that something can be considered nutritious in isolation but may not necessarily be suitable in every combination, quantity or situation.
Bringing these teachings into everyday life
When we bring these classical principles into our everyday routines, we begin to see that Ayurvedic nutrition is not about following a restrictive diet or memorising a long list of rules.
It is about cultivating awareness.
It is about understanding our Agni, recognising our hunger and fullness, considering the season, choosing foods that are appropriate for our constitution and learning how to nourish ourselves in a way that feels sustainable.
These are also some of the principles we explore during our seasonal cleanses at VIDA Ayurveda.
A cleanse can offer a little space away from our usual routines. It can help us observe our habits, reconnect with our bodies and notice how different foods and daily practices affect us.
But the real value is not simply in completing the cleanse. It is in what we take with us afterwards.
Perhaps it is eating more regularly, preparing more meals at home, reducing unnecessary snacking, slowing down at mealtimes, choosing warmer and freshly prepared foods, or simply becoming more aware of what feels right for our bodies.
Small changes, cultivated consistently, can become meaningful habits.
And remember, there is no need to compare your journey with anyone else's. What supports one person may not be what another person needs.
Ayurveda invites us to understand ourselves, rather than simply follow what everyone else is doing.
As we move further into spring, may we continue to nourish ourselves with a little more awareness, kindness and curiosity.
Thank you to everyone who joined our Spring Cleanse, for your commitment, openness and willingness to explore this journey together. It was a pleasure to share it with you once again.
With warmth,