Abstract

Dr. Kasirajan N.*, Lekha G. S., Gayathri Devi V. and Kanagarajan A.

ABSTRACT

Diet is essential for the maintenance of physical and mental health of individuals; the growth, functioning of the body depends upon the type of food intake. Ancient Siddha literature explained about the Suvai, Gunam and Veeriyam of food items; designed the dietary pattern according to the seasonal and geographical variation, body constitution of the subjects. A Diet is balanced when it comprises of all the basic nutritional requirements of the body and also the caloric requirements of an individual. According to Siddha literature, the diet plays an important role in balancing the „Trithoda?-the three basic humours of the body namely Vali, Azhal and Iyyam; any imbalance in the intake of „Thirithodasamaporutkal? mentioned in Siddha literature causes the disorder in body metabolism; the udal and uyirthathukkal gets affected. The spices and grains are the backbone of Indian diet. They are also used in the treatment of common ailments as they are having healing and rejuvenation properties. The “Thirithoda Sama Porutkal” mentioned in Siddha literature “Pathartha Guna Cinthamani” are Elam, Manjal, Seeragam, Perungayam, Chukku, Venthayam, Poondu and Milagu.This manuscript reveals the „Thirithodasamaporutkal?i.e, the dietetics balancing three humours their characteristics and the method of application in daily routine life. Their chemical constituents, pharmacological actions and healing properties are also well discussed in this manuscript. Moreover this paper explains the scientific reason behind the usage of these „Thirithodasamaporutkal?in daily routine life.