Yogic Diet (Ahara)
Core idea
Ahāra is not just calories; it is the quality of food and the manner of eating. The exam tests the three guṇas, mitāhāra, ahiṃsā-based food choices, and practical meal timing.
Three types of food (Gita 17)
- Sāttvika - fresh, wholesome, juicy, nourishing; increases life, purity, strength, health, happiness. Examples: fresh fruit, vegetables, whole grains, legumes, milk.
- Rājāsika - bitter, sour, salty, hot, pungent, dry, burning; produces pain, distress, disease. Examples: heavily spiced, very salty or fried foods.
- Tāmasika - stale, tasteless, putrid, decomposed, impure; dulls the mind. Examples: leftovers kept overnight, fermented or reheated food.
Mitāhāra and practice
Eat in moderation: fill half the stomach with food, one quarter with water, leave one quarter empty. Prefer fresh, seasonal, local food. Avoid eating late at night, overeating, and very heavy meals before practice. Wait 2–3 hours after a meal before āsana.
Worked example
A student asks whether a deep-fried samosa and a fresh fruit bowl differ yogically. Reasoning: the samosa is rājāsika/tāmasika - fried, salty, stale if reheated - and heavy before practice; the fruit is sāttvika. The answer should mention quality and timing, not just calories.
Traps
Equating yogic diet with raw food only; saying fasting is compulsory; misattributing the three foods to the Yoga Sūtra (they are in Gita 17); ignoring mitāhāra.