REVISITING VIRUDDHA AHARA IN THE LIGHT OF MODERN DIET AND HEALTH DISORDERS

The Ayurvedic concept of Viruddha Ahara (incompatible food combinations) is deeply rooted in classical texts and continues to hold relevance in the context of modern dietary habits and lifestyle diseases. This paper explores the foundational principles of Viruddha Ahara, as described by Acharya Charaka, Sushruta, and Vagbhata, and reinterprets them through the lens of current nutritional science. Incompatible dietary combinations whether due to opposite properties, improper timing, unsuitable methods of preparation, or poor alignment with ones constitution are known to disturb digestion (Agni), imbalance doshas, and lead to the formation of toxins (Ama), contributing to metabolic disorders.Modern research corroborates these traditional views, demonstrating how improper food pairings can disrupt the gut microbiota, impair immune responses, and contribute to inflammation, oxidative stress, and chronic diseases. Examples include the reheating of oils producing carcinogenic compounds, nutrient depletion from processed foods, thermodynamic incompatibility of cold and fatty foods, and harmful interactions between certain foods and metals during storage.This article integrates Ayurvedic wisdom with contemporary evidence, emphasizing the need for awareness about food synergy, digestive compatibility, and mindful eating practices. By bridging traditional principles with modern science, the study advocates for the reevaluation of dietary behaviors as part of a preventive and therapeutic approach to health and wellness.