Aharavidhi-(regimen of diet) :-
Food should be consumed at the proper time1 it should be the accustomed, clean, suited to health, unctuous, hot and easily digestible; partaken with due attention, should contain all the six tastes with predominance of sweet taste, partaken neither very quick nor very slow; after taking bath, good hunger, sitting in solitude, after washing the feet, hands and face, after satisfying the pets (manes), gods, guests children, preceptors and even the dependents maintained in the house (such as servants horses and other animals for receiving service, parrots and other pets etc.), after carefully considering one’s own ( constitution, likes and dislikes, ternary etc. ), ’without scolding abusing the food, without too much of talk; should partake more of liquid food, that which is liked, in the company of the liked persons, and served by those who are clean and faithful to him.
Food which is contaminated with grass, hairs etc; warmed again, which consists more of vegetables and undesirable grains, which is very hot and very a1ty should be rejected.
Kilata ( inspected milk), dadhi (voghurt, curds), kücikä (solid portion of curds), kãra ( alkalies), sukta (fermented gruel), ama mülaka (uncooked radish), meat of animals which are emaciated, dry meat, meat of the boar, sheep, cow, fish and buffalo, nnäa, nipãva; ãlüka, bisa, pia (powdery, starchy), germinated grains, dried vegetables, yavaka (small barley), phanita (half cooked molasses)-these should not be consumed habitually.
Sail (rice), godhuma ( wheat ), yava (barley), saika (rice maturing in sixty days), jngala (meat of ar1iLnals of desert like lands), sunisaiuiaka, jivanti, bãla mulaka, pathya, ãmalaka, mridwika, paoli, mudga, arkar (sugar), ghrta (butter fat), divyodaka (rain water or pure water), kira (milk), koudra .( honey), daçlima and sainldhava (salt) can be consumed habitually.
Triphala along with honey and ghee (butter fat) should be consumed at nights daily for strengthening of eye sight. Any other things which is good for promoting/maintaining health and dispelling/ cure of diseases can also be consumed habitually.
Foods which are not easily digestible, which are unctuous (fatty), sweet, slow and hard such as bisa, iksu, moca, coca amra, modaka (sweet meat ball), sutkârika (sweet dish) etc., should be consumed at the commencement of the meal; foods of opposite qualities, at the end of the meal, and those which are predominantly sour and salt, in the middle of the meal.
Two parts of the stomach (half of its capacity) should be filled with solid foods, one part by liquids and the remaining one part should be kept vacant for accommodating air etc.