Food sanitation in Ayurveda - II

Editor’s note Dear Readers, In the last article, we discussed about food hygiene. The lack of knowledge about the food and hygiene apart from attraction towards junk and fast foods due to busy and competitive nature of life are resulting in deterioration of the healthy state of the individuals. Modern science has made much advancement in food, nutrition and dietetics. Several measures are adopted to maintain the hygiene regarding the food. But food sanitation is not a new concept. Detailed descriptions regarding the topic are available in the classical texts of Ayurveda which are dealt with in detail in this article. We welcome your suggestions and submissions. Enjoy reading and get benefited with Ayurveda. Dr. Rajesh Kotecha Vaidya M.D. (Ayurveda) Director Chakrapani Ayurveda Clinic and Research Center   Food sanitation in Ayurveda - II by Dr. Ravindra Sharma Storage of the raw material After the procurement of raw material due emphasis is given on its proper storage to protect it from contamination. Food grains and other dry substances like spices should be kept in a tight container placed well above the ground to protect it from fire, water, smoke, dust, rodents and other pests.  Store should be fumigated regularly with aromatic incense sticks. Food cooking and serving Due importance should be given to the place where the food is cooked. Kitchen should be clean and spacious. Obedient workers accompanying the master chef should prepare the food and keep it in clean place, freshly prepared, clean and hygienic food is to be served. In ancient time, rules for serving food were also very specific and elaborated. According to the food item vessels were chosen so that to avoid harmful contamination/reactions and also to promote hygiene. Table-1: Specific Utensils Used According to the Food Items Food substance Utensil Ghee Iron vessel Liquid foods – Milk, meat soups, fruit juices, etc Silver tumbler Solid foods, fruits, etc Plates of big leaves like plantain, palasha, etc Food items like curd and buttermilk Gold vessel Acidic food items like khada, yusha Stone vessel/ vessel of Cats eye stone Water – boiled and cooled Copper vessel Alcohol, syrups, water Mud/glass/spatika vessel   Dining area should be situated in a corner, beautifully decorated with aromatic flowers, clean and hygienic. Specific decorum is maintained regarding the positioning of food items relative to the consumer. As a rule liquids are kept on the left, solids on the right and food with medium consistencies are kept in the center. To prevent the contamination with heavy metals and also to enhance the properties of food, different types of utensils are mentioned. Silver was preferred because of its antibacterial properties. Food substances that may react were served in stone vessels. It is to be noted that stainless steel was not invented during that era.  Table-2: Specific decorum of Positioning of food items relative to the consumer Left Centre Right Liquids Linctuses Solid food Meat Soups Rice Paapad Syrups Chutney Fruits etc Milk Soup etc   Water etc.     Thus food hygiene does not only deal with procuring and preparation of hygienic food free of contamination but it also deals with how the food is used by the consumer. Food helps is Swaasthya Rakshanam (protection from diseases and continual of health) so due importance should be given in storing, preparing and serving it. Dr. Ravindra Sharma is a P.G. Scholar in Dravya Guna Dept, NIA,  Jaipur. He can be contacted at -  ravindramddg@gmail.com Dr. Kotecha’s Visit to Bordeaux, France Dr. Rajesh Kotecha, M.D. (Ayurveda), CEO of Chakrapani Ayurveda, India will be visiting Bordeaux area of France from 15th June till 25th June 2013. He is again invited by Ass.P.P.A & S.I.E.T.P.A Sarl. Kindly contact Mr. Daniel at sietpa.sarl@gmail.com Tel: 0556 959 523 – 0660 134 861, Fax: 0556 703 443, website: http://massages-ayurvedique.com for appointment of personal consultation with him. Recipe of the month - Mint chutney Ingredients- Fresh mint leaves 1 handful, 1 small unripe mango pieces, 1 green chili, cumin seeds 1 teaspoon, asafetida 1 pinch, salt according to taste. Take all the ingredients and blend together in mixer grinder. Refreshing, tasty and tempting chutney is ready to serve. You can serve it with snacks or bread or with main course for adding flavor to the dish. 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