Vaidya Shriprasad D. Bavadekar
Institute of Research in Ayurved Medicines,
Jnana Prabhodhini Samshodhan Sanstha, Pune.

Ayurveda - as the name itself suggests, is the science of life. This science deals with every aspect of human life. It is the system of Ayurveda to conceptualize the timely changes in society in the light on the hard core principles.

Food is the prime factor in human life. Ayurveda has discussed every aspect of food. The conceptualization of new food items is one of the important issues in it. This paper is an introduction to the framework and logic behind the conceptualization of new food items according to Ayurveda.

Why - It is the method of texts to describe the 'representative sample' in every subject. The expert vaidya is supposed to derive more using the directions. The things, which are apart from this representative sample, are not directly discussed in the texts. They are labeled as Anukta.

Among the various reasons for being Anukta, one certain factor is in availability at the specific time.

Nowadays, as it is said, world is getting smaller. There are fast changes in daily life. The changes in diet habits or food consumption are but noticeable to medical professionals. Thus it becomes a must to take cognizance of new food items, which are getting an importance in society.

Is it intended in Ayurveda - As said previously, the texts suggest the direction.
Some of the suggestive sutras are as follows:

i) Dishanaya chaapi swayamuhet buddhimaan. Na shastramaatrashaano ch analochitaagamaha
ii) Yachchnyadapi kinchit syadanuktamiha pujitam. Vritam tadapi yatreyahaa sadaivabhyanumanyate
iii) Suramanthasavaarishtaan lehaan churnaani ayaskrithi. Sahasrashopi kurveet beejenaanen buddhimaan

Some examples- The food items like Chilli Potato, some medicines like Ahiphena, Chopachini and also diseases like Phiranga are not described in the early texts like Charaka, Sushruta, and Vagabhatta but they are described chronologicaly in the later texts like Bhaya Prakasha. These are the examples, which prove that there is tradition of Ayurveda to conceptualize the new things.

The guidelines for conceptualization:
The general guidelines are
i) Pratyaksham hi alpamanalpamapratyakshamsti yadagamanumaaneyuktibhirupalabhyate
ii) Sarva dravyam paanchabhoutikasminnarth

The specific guidelines about the study of food items are:
i) Dhyaneshu manseshu phaleshu chaiva shakeshu anuktamihaprameyaat
Aasvaadato butagunaishcha matva tadaadishet dravyamanalpa bhudhihi

ii) Dravyasanyogasanskaravikaraan samavekshya cha
Yathakaranamaasaadhya bhotkrunaam chandatopi va
Anekadravyayonitvaat shasvatastaan vinirdishet

iii) Raso nipate dravyanam vipaakaha karmanishthaya veerya yaavadadhivaasaat sannipaataachcha upalabhyate

Proposition of a model - I would like to propose a model for detailed study of new food items. It is totally based on the framework of Ayurvedic principles.