In Ayurvedic living, nutrition is crucial. As a route to a healthy life, health, and wellness, Ayurveda focuses particular stress on “Ahara” (diet) and “Anna” (food). The mind, body, and soul are all fed by good, healthy food. The quality and proper quantity of food are essential for a healthy existence, according to Ayurveda, even though each person’s digestive ability may differ. Food when consumed in the right amount, gives us energy, and strengthens our tissues.

The one thing that Yash Birla has always promoted is the abundant benefits of Ayurveda. He follows the principles of Ayurveda in every step of his life.

Contrary to western conceptions of nutrition and the US Dietary Guidelines, Ayurveda advises that a diet can be either vegetarian (plant-based) or non-vegetarian (animal-based). The portion sizes should be tailored to each person’s needs, body constitution (dosha), and Agnibal (digestive power). Food qualities and characteristics including how heavy, light, and oily it is should also be taken into account.

Compared to pork meat, which is dense and fatty, foods like rice can be digested readily. As a result, the amount and quality of food are frequently assessed based on how well it is assimilated. Ayurveda emphasises that a diet must be chosen and created carefully, not only taking into account a person’s physical circumstances but also their body type (Pitta, Kapha, or Vata), as well as other natural elements such as seasonal and daily variations.

Because there are so many different types of food and food ingredients, each one is distinguished by its special qualities: Rasa (taste), Virya (active ingredient or potency), Vipak (post-digestive effect), and Prabhav (pharmacological effect). As a result, food is categorised according to its characteristics and potential consequences on digestion.

According to Ayurveda, every root is a medicine, so there is no such thing as bad or healthy food. It also offers a logical method for creating balanced meals for the best nutrition by creating harmonious food groups, encouraging correct digestion, and maximising nutrient absorption. Therefore,

Yash Birla follows the Ayurvedic concept of food and nutrition in his daily food regime.

Food that is comparable to one’s Dosha will make the Dosha worse. To balance the Dosha, one needs to choose the right food group. Ayurveda advises avoiding food pairings that are antagonistic, such as bananas and milk, and limiting the consumption of raw food and vegetables. It also instructs on knowing the effects of herbs before using them.

The plants and plant-based foods that make up our diet have a significant impact on how we feel physically and mentally, says Ayurveda. It guides against eating too many raw meals and avoiding leftovers for healthy digestion. For adequate nutrient absorption, fresh, home-cooked food is recommended. Spices are used to mellow the negative effects of the dish and make it more palatable. One should consume warm food since it stimulates Agni and the digestive system.

Food intake timing is also taken into account; for example, Vata people may choose smaller portions and eat more frequently. Dawn and dusk are the best times to eat. While Kapha people can skip breakfast and make lunch their greatest meal, Pitta people can eat more around midday (a maximum of three times). Considerations should also be made for gender and age.

Having a calm and relaxed attitude is best for digestion. One should avoid strong emotions such as stress, fury, or grief when eating because doing so may result in abnormal and irregular digestion processes and disrupt the mind, which serves as the hub for all sensory perception and control.

Yash Birla encourages people to adopt the Ayurvedic concept of food and nutrition for a healthier life.