One is able to be free from disease only by following congenial diet. One is not able to sustain life without diet even of if endowed with medicine and that is why the diet is told as the great medicament by physicians. In Virudhaahara concept of food –-food interactions, Ayurveda cautions about unhealthy food and to be vigilant to prevent diseases by following appropriate food regimens and combinations. These guidelines may prove beneficial to all. In today’s fast life culture where junk, stale (packaged or canned), fast food is in use on priority basis for time saving, late night parties and mobile had has demolished the very own idea of food. In this situation, the first pillar of health, that is, food if partaken judiciously will help to maintain good health. Aim: to study the concept of Viruddhahara (food incompatibility) in the light of current scenario of diet pattern responsible for many NCDs, metabolic disorders, hormonal imbalance and some solutions. Materials and methods: All the classical texts of Ayurveda, relevant articles and researches from the internet. Discussion- : We are discussing here such types of food integrations which prove hazardous to life. Viruddhahara acts as a cumulative poison arising’ ‘N’ ‘number of diseases. Certain articles published on food omics, nutraceuticals, nutrigenetics supports the theory of personalized dietetics and food -food interactions. This theory of Viruddhahara will prove the basis of many such experiments of incompatible diet for researchers who are desperately working in this field. These eighteen 18 incompatibilities of diet are to be applied on the same basis for Ayurvedic drug’s (Pharmacology) use. Thus, this study also comes under the Pharmacovigilant aspect of food and drugs in Ayurveda. There is specific list of diseases occurred if one had breached this law of incompatible diets which can be considered under known Adverse adverse events for the food and drugs. Physician and patient should know about this radically. Conclusion- : This study awakens all the stakeholders to be vigilant about the procedure of cooking and combinations of food in daily regimen. Also, this study encourages the idea of Ayurvedic kitchen and Do’s and don’ts while cooking.
