“Aahar and Sanskaar”

“संस्कारो हि गुणान्तराधानमुच्यते|” 

                                                                                         (charak samhita)

Ayurveda understands various processes done on food as ‘sanskaar’. Each process done brings transformation in the properties of the base substance.

Examples:

1. Storage of Grains- is a simple process of keeping the newly harvested grains safely for one year. By this way, the properties transform resulting into more easily digestible nutritious grains. While newly harvested grains cause several disorders such as diabetes.

2. Cooking vegetables- the properties of raw vegetables can be transformed to be more nutritious when cooked in the appropriate way. 

3. Milk, curd, paneer, buttermilk are all Calcium in the eyes of Western Modern Medicine, but Ayurveda pin pointedly indicates that each has very very different properties from the other and hence impacts the body differently. Thus each has principles of dietetics to be applied also. Such as curd is a special food to be had only in certain seasons, with certain accompaniments. Buttermilk is ‘not’ diluted curd.
This is to bring to one’s notice, that each ‘sanskaar’ or process done has different results on the body.

Vd. Shefali
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