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Article Info: Article Received on : 30/06/2026 Article Reviewed on: 05/07/2026 Article Published on : 15/07/2026
Cite this article as: - Gujar, S., Balkar, S.& Ware, R. (2026). Viruddha Ahara: Ayurvedic Incompatible Foods As A Dietary
Trigger For Irritable Bowel Syndrome (Ibs) – Mechanisms And Clinical Insights. International Journal of Diagnostics And
Research, 3(4), 72–80. https://doi.org/10.5281/zenodo.21372603
Abstract
The concept of Viruddha Ahara (incompatible diet), described in Charaka Samhita, refers to food combinations that
disrupt physiological balance and contribute to disease. This study explores its relevance as a dietary trigger in
Irritable Bowel Syndrome (IBS) by correlating classical Ayurvedic principles with modern pathophysiological
mechanisms. Ten commonly consumed incompatible food combinations were identified and classified according to
classical types of Viruddha Ahara. Each was analysed for its effects on digestive enzyme activity, gut microbiota,
and metabolic byproduct formation. The findings demonstrate that such combinations lead to digestive
incompatibility, resulting in delayed gastric emptying, fermentation, and dysbiosis of the gut microbiota.
Biochemical alterations, including the formation of advanced glycation end-products (AGEs) and
hydroxymethylfurfural (HMF), contribute to increased intestinal permeability, low-grade inflammation, and altered
motility. These mechanisms closely parallel the clinical features of IBS, including abdominal pain, bloating, and
irregular bowel habits, and show strong similarity with the Ayurvedic condition Grahani. The study suggests that
Viruddha Ahara may act as a chronic dietary stressor affecting the gut–brain axis and intestinal homeostasis.
Integrating these traditional dietary principles with contemporary understanding of food intolerance and microbiome
interactions may offer a holistic approach to the prevention and management of IBS.
Keywords- Viruddha Ahara, Grahani. IBS, dietary incompatibility, gut microbiome.
Viruddha Ahara: Ayurvedic Incompatible Foods As A Dietary Trigger For Irritable Bowel
Syndrome (Ibs) – Mechanisms And Clinical Insights
Dr. Saloni Gujar
1
, Dr.Savita Balkar
2
, Dr. Rajashri Ware
3
1
Third Year PG, Department of Rognidan Evum Vikruti Vidyan, D.Y.Patil School of Ayurveda, Navi Mumbai.
2
Associate Professor, Department of Rognidan Evum Vikruti Vidyan, D.Y.Patil School of Ayurveda, Navi
Mumbai.
3
HOD, Department of Rognidan Evum Vikruti Vidyan, D.Y.Patil School of Ayurveda Navi Mumbai.
G
A
R
V
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Introduction :
Irritable Bowel Syndrome (IBS) is a chronic
functional disorder of the gut characterised by
abdominal pain, altered bowel habits (diarrhea,
constipation, or both). bloating and gas. It is a
functional disorder involving dysregulation of the
gut–brain axis, leading to altered motility and
heightened pain sensitivity. Microbiota imbalance,
increased gut permeability, and immune activation
contribute. Food triggers (e.g., FODMAPs) worsen
symptoms through fermentation, gas production,
and distension in a hypersensitive gut. The
prevalence of Irritable Bowel Syndrome (IBS)
varies globally, with studies indicating a global
prevalence of 13.21% with Rome III criteria and
17.14% with Rome IV criteria. Women are more
likely to have IBS, with a prevalence of 15.69% in
Rome III and 20.17% in Rome IV. The prevalence
has increased over recent years, suggesting growing
awareness and understanding of the condition.
[1]
Grahani is an anatomical and physiological entity
described in classical Ayurvedic literature. It is
referred to as the site of Agni (digestive fire). It
occupies a strategic location between the Amashaya
(stomach) and the Pakwashaya (intestines).
Dysfunction of Grahani is termed Grahani Roga.
It’s a clinical syndrome characterised by erratic
bowel habits, digestive impairment, and altered
stool consistency — closely resembling modern
disorders such as Irritable Bowel Syndrome (IBS),
malabsorption syndrome, and functional diarrhea.
[2]
Viruddha ahar can be defined as any food, food
combination, processing method, quantity, time, or
dietary habit that disturbs Agni (digestion), vitiates
doshas, and leads to the formation of Ama (toxic
metabolites). It's not just about ‘Wrong
combinations” but includes incompatibility in terms
of Desha, Kala, Matra, Agni Samyoga (Place,
Time/Season, Quantity, Digestive Capacity,
Combination).
[3]
The classical concept of viruddha ahar was
formulated 5000 years ago in our classical texts,
but today’s food landscape is entirely different. The
consumption of processed and ultra-packaged food,
late-night binge eating, complex food mixing
culture, such as milkshakes, fruit desserts, etc., was
never described in the texts, but their effects on the
body can be understood by reconnecting ancient
concepts and scientific explanations, such as gut
dysbiosis, biochemical effects, digestive enzyme
imbalance, etc., which ultimately cause IBS
(Irritable Bowel Syndrome)
Aims and Objective :
This article explores its role in IBS through both
Ayurvedic and modern scientific perspectives on
the harmful effects of consuming food in the wrong
combinations.
The study aims to highlight that:
Classical Ayurvedic dietary principles
anticipate modern concepts of food
intolerance and gut-microbiome
interaction
Identifying and avoiding Viruddha Ahara
may serve as a preventive and therapeutic
dietary strategy in IBS management.
Methods :
1) Classical Ayurvedic texts such as Charaka
Samhita, Other relevant Ayurvedic
compendia (Sushruta Samhita, Ashtanga
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Hridaya), and modern databases of Peer-
reviewed journal articles. Online medical
and scientific databases were referred to
2) Textual review of Ayurvedic descriptions of
Viruddha Ahara and Grahani Literature
search using predefined keywords.
Inclusion of studies focusing on dietary
factors in IBS. Thematic categorisation of
findings, Comparative interpretation
between Ayurvedic and modern concepts
Literature Review:
Irritable bowel syndrome (IBS):
Irritable bowel syndrome (IBS)
[4]
is a complex and
highly prevalent disorder of gut-brain interaction
(DGBI), characterised by recurrent abdominal pain
and altered bowel habits, including constipation,
diarrhoea, or a combination of both. Despite its
chronic impact on quality of life and healthcare
costs, IBS remains underdiagnosed. The
pathophysiology of IBS is multifactorial, involving
disturbances in the gut-brain axis, visceral
hypersensitivity, gastrointestinal dysmotility,
alterations in gut microbiota, food intolerances, and
psychosocial factors.
Viruddha Ahara :
According to Charaka Samhita (Su. 26/102-107),
food is considered Viruddha (incompatible) when it
aggravates the doshas and fails to eliminate them
from the body properly.
[5]
Thus leading to accumulation and disease
formation.—exemplified by combinations like milk
+ fruit, heavy + heavy foods, cold + oily, fruit
with meals, honey + ghee, milk + fish, and hot +
cold—vitiates Agni, fostering Ama formation and
dosha stagnation.
He states that certain diets and their combinations,
which have opposite properties and cause agni
dushti and ama formation, are called Viruddha
Anna, or incompatible diet. The wrong combination
of food, improper processing, incorrect dose, and/or
consumption at the wrong time of day and in the
wrong season can lead to Viruddha Ahara.
Ayurveda literature has described various types of
Viruddha Ahara,
[6]
which can be summarised as
follows:
1. Desha Viruddha (place)
2. Kala Viruddha
3. Agni Viruddha
4. Matra Viruddha(quantity)
5. Viruddha Satmya (wholesome)
6. Viruddha Dosha
7. Viruddha Sanskar (mode of preparation)
8. Viruddha Veerya (potency)
9. Viruddha Koshtha
10. Viruddha Avastha (state of health)
11. Viruddha Kram (sequence)
12. Viruddha Parihar
13. Viruddha Upachar (treatment)
14. Viruddha Paak (cooking)
15. Viruddha Samyoga (combination)
16. Viruddha Hriday
17. Viruddha Sampad (richness of quality)
18. Viruddha Vidhi (rules for eating)
According to Charaka (Sutra Sthana 26/102–103),
consumption of such types of wrong combinations
can lead to even death
[7]
.If viruddha ahar of the
above-mentioned types is consumed, then the
diseases occurring due to Viruddha Aahara can
occur, which are mentioned below. Impotency,
Visarpa (erysipelas), blindness, ascitis, bullus,
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insanity, fistula in ano, coma or fainting,
intoxication, abdominal distention, stiffness in
neck, varieties of anemia, indigestion, various skin
diseases, diseases of intestines, swelling, gastritis,
fever, rhinitis, and infertility.
Viruddha Ahara (Samprapti)- Consumption of
Viruddha Ahara leads to Agnimandya (reduced
digestive fire) and Ama formation, resulting in
obstruction of srotas (body channels) and
imbalance of Doshas.
[8]
How does viruddha ahar lead to IBS (grahani-like
condition) is explained in the following flowchart –
Flowchart
Sevan of - viruddha ahar (Frequent intake of
incompatible foods)
Agni Dushti( Impaired digestion, Enzyme
mismatch)
Ama formation (undigested metabolites, gut
fermentation products)
Microbiome disturbance, dysbiosis, gas production,
& Gut hypersensitivity increased pain perception
and regular motility.
Clinical manifestation- IBS (modern) / Grahani
(Ayurveda)
The concept of viruddha ahar causes the samprapti
of grahani disease, which can be correlated to the
modern disorder of IBS –
Agni Dushti
Impaired digestion/enzyme
inefficiency
Ama
Fermentation byproducts, toxins
Dosha
imbalance
Motility + secretion imbalance
Grahani
IBS
Thus, consumption of Viruddha Ahara can disrupt
physiological balance and impair digestion,
contributing to disorders like Irritable Bowel
Syndrome (IBS) and Grahani. Avoiding such
incompatible diets may help prevent disease.
Consuming incompatible foods disturbs the body's
haemostasis and disrupts digestive enzymes, as
illustrated by examples from our day-to-day food
intake. In a modern perspective, a field that studies
the consumption of unhealthy food intake, also
known as topography, has emerged. It states that
proteins must not be combined with starches or
carbohydrates and must be consumed separately,
since starches require an alkaline medium and
saliva contains ptyalin. This enzyme breaks starch
down into maltose. The process continues in the
small intestine, where more amylase further breaks
down the maltose into simple glucose, fructose, and
galactose. These are absorbed into the bloodstream
and taken to the liver, which dispenses the energy
to whatever cells in the body need it. If there is no
immediate requirement, glucose will be converted
to glycogen and stored in the liver or to fat and
stored in adipose tissue.
The simultaneous consumption of certain food
groups may interfere with normal digestive
processes. For instance, when protein-rich foods are
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eaten with starches, the digestion and absorption of
one nutrient may delay the digestion and absorption
of the other. Likewise, combining sugary foods
with acidic fruits can inhibit the activity of
digestive enzymes such as ptyalin (salivary
amylase) and pepsin, resulting in reduced saliva
secretion and slower digestion. Inadequate salivary
amylase activity prevents proper starch digestion in
the oral cavity, leaving starch undigested in the
stomach until it reaches the small intestine, where
pancreatic amylase completes the digestion.
[9]
Similarly, dietary fats can suppress the secretion
of digestive juices, including pepsin and
hydrochloric acid, thereby impairing protein
digestion. Therefore, excessive intake of fats
alongside protein-rich meals should be avoided.
The adverse effects of incompatible food
combinations are not confined to the
gastrointestinal system; over time, they may
negatively affect other physiological systems.
Although these reactions may initially appear mild,
persistent consumption of unsuitable food
combinations can contribute to long-term health
complications and potentially increase the risk of
serious disorders. We have considered 10
commonly eaten food combinations and studied
their physiological effects on the gut, along with
their ayurvedic perspectives.
Viruddha Ahar And Its Types With Scientific
Explanation
[10]
Sr
N
o.
Viruddha
Ahara
Type Of
Viruddha
Ahar
Scientific
Explanation
1
MILK+FIS
H
Mithya Yoga
Viruddha
(combination
-
incompatible
)
Impaired
digestion/e
nzyme
mismatch
Gut
fermentati
on &
metabolic
byproduct
s
Histamine
response /
mild
inflammati
on
2
MILK+SO
UR
FRUITS
Rasa
Viruddha
(taste-
incompatible
)
Acidic fruits cause
casein
coagulation,
slowing gastric
emptying
3
Honey +
Hot Water
(above 40C
/ 104F)
Sanskara
Viruddha
(Preparation
Incompatibil
ity)
Heating honey can
cause it to break
down into the
toxic compound
hydroxymethylfur
fural (HMF), as
reported in
biochemical
research.
4
Milk + Salt
Samyoga
Viruddha
(Combinatio
n
Incompatibil
ity)
Salt may
destabilise casein
micelles, altering
digestibility
5
Ghee +
Honey in
Equal Parts
Matra
Viruddha
(quantity-
incompatible
Viruddha
Ahara
Ghee (fats) delays
gastric emptying,
while honey
(sugars) ferments
rapidly; equal
ratios overload
enzymes, promote
bacterial
overgrowth, and
may form harmful
byproducts like
advanced
glycation end-
products (AGEs)
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Sr
No.
Viruddha
Ahara
Type Of
Viruddha
Ahar
Scientific
Explanation
6
Milk +
Radish
Virya Viruddha
(potency-
incompatible
Viruddha Ahara
Isothiocyanates
in radish may
interfere with
lactose digestion
7
Cold
Water +
Oily/Fried
Food
Parihar
Viruddha
(Avoidance
Incompatibility)
Cold liquids slow
lipase activity,
delaying fat
digestion
8
meat
(protein) +
starchy
foods like
bread
Parihar
Viruddha
(Avoidance
Incompatibility)
Delays digestion
and can lead to
fermentation,
causing gas and
indigestion
[11]
9
Reheating
Processed
Foods
Paka Viruddha
or Samskara
Viruddha
Repeated heating
of oils or
processed foods
can generate
toxic compounds
like acrylamides
and advanced
glycation end
products (AGEs),
as identified in
modern
toxicological
studies.
10
Raw and
Cooked
Foods
Together
Samskara
Viruddha
(processing-
incompatible) or
Agni Viruddha
(digestive fire-
incompatible)
Raw foods
demand more
digestive
enzymes
(cellulase) and
longer transit
time due to tough
cell walls, while
cooked foods
break down
faster via heat-
activated
enzymes, causing
mismatched
digestion,
fermentation,
bloating, gas,
dysbiosis,
uneven short-
chain fatty acids,
microbiome
stress, and
altered gastric
emptying,
worsening IBS
(14)
Table 1 presents Viruddha Ahara examples
classified by type, along with their biochemical
rationale.
These parallels suggest that Viruddha Ahara can be
correlated with diet-induced digestive dysfunction,
linking Grahani with IBS in both traditional and
modern perspectives. Add ref
Observations:
The ancient concept of viruddha ahar has been
classified into 17 types by Charaka. Modern
processed foods and incorrect food combinations
have been classified into the above-mentioned
types and analysed based on the biochemical
reactions, digestive enzyme imbalances, and gut
dysbiosis they cause, which ultimately lead to GI
disturbances and, in turn, diseases such as IBS.
We took 10 classic examples of viruddha ahar from
modern-day. We categorised them into their
respective types of viruddhata based on the
classical tests and the types of grahani they
manifest. This is then explained, in modern
scientific terms, how they cause biochemical
reactions, gut imbalance, etc., which are
responsible for the symptoms seen in IBS.
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Viruddha
Ahara
Ayurvedic
manifestatio
n of grahani
IBS manifestation
MILK+FISH
Vataja
grahani
bloating/pain, mucus
stools
MILK+SOU
R FRUITS
Kapha- vataja
grahani
heaviness, cramps
Honey + Hot
Water (above
40C / 104F)
Pittaja
grahani
Burning sensation,
urgency to defecate
Milk + Salt
Vata-Pitta
mixed
grahani
osmotic diarrhea,
bloating
Ghee +
Honey in
Equal Parts
Vataja
grahani
visceral pain and
distension
Milk +
Radish
Kapha-
Vataja
Gas, stickiness, colic
(IBS).
Cold Water +
Oily/Fried
Food
Vataja
Grahani
spasm, gripping pain
meat
(protein) +
starchy foods
like bread
Vata-kaphaj
grahani
distension, irregular
motility→ mixed IBS
(diarrhea/constipation
)
Reheating
Processed
Foods
Pittaja
(Grahani).
burning, food
sensitivity
Raw and
Cooked
Foods
Together
Vataja
Grahani
bloating,
hypersensitivity
Results:
The analysis demonstrated that: All identified
Viruddha Ahara combinations resulted in digestive
incompatibility, leading to:
Altered gastric emptying
Increased intestinal fermentation
Gas production and bloating
Microbial imbalance (dysbiosis)
These physiological disturbances closely
resembled clinical features of Irritable Bowel
Syndrome, including:
Abdominal pain and distension
Altered bowel habits (IBS-D, IBS-C,
mixed type)
Visceral hypersensitivity
Parallel correlation with Grahani showed:
Vataja Grahani → bloating, irregular
motility
Pittaja Grahani → burning, urgency
Kaphaja involvement → heaviness,
mucus
Discussion:
The findings of this study highlight a significant
convergence between Ayurvedic dietary
incompatibility (Viruddha Ahara) and modern
concepts of IBS pathophysiology.
From a mechanistic perspective:
Agni Dushti can be correlated with digestive
enzyme dysfunction and impaired metabolic
processing
Ama formation parallels gut dysbiosis,
endotoxemia, and increased intestinal
permeability
Dosha vitiation, particularly Vata, aligns
with altered gut motility and visceral
hypersensitivity
The studied food combinations demonstrate
mechanisms consistent with IBS models:
Fermentation and FODMAP-like effects →
gas production and luminal distension
Microbiota imbalance → reduced beneficial
flora and increased pathogenic metabolites
Immune activation → mast cell activation,
histamine release, low-grade inflammation
Gut–brain axis involvement → exaggerated
pain perception and motility dysregulation
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Notably:
Many Viruddha Ahara combinations
resemble modern dietary triggers identified
in low-FODMAP research, suggesting that
Ayurvedic dietary rules may have empirical
physiological relevance.
This supports the hypothesis that:
Viruddha Ahara acts as a chronic dietary stressor,
disrupting gut homeostasis and predisposing
individuals to functional gastrointestinal disorders
such as IBS.
Conclusion:
This study elucidates the pathophysiological
parallels between Ayurvedic Viruddha Ahara
(incompatible foods) and the mechanisms of
Irritable Bowel Syndrome (IBS), integrating
classical principles with modern evidence.
Incompatible food combinations lead to Agni
impairment, resulting in Ama formation, which
manifests as:
Gut microbiota dysbiosis
Altered motility
Visceral hypersensitivity
Low-grade intestinal inflammation
These mechanisms directly correspond to IBS
pathophysiology. Future studies, particularly
clinical trials and microbiome-based research, are
required to validate these findings and further
integrate Ayurvedic dietary frameworks into
evidence-based gastrointestinal care.
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Declaration :
Conflict of Interest : None
ISSN: 2584-2757
DOI : 10.5281/zenodo.21372603
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