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Glossary definitions and references:

Scientific and Ayurvedic Glossary list for 鈥淜now what we eat?鈥�. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Kapha:
One of the three primary doshas in Ayurveda, it represents the elements of earth and water. It governs structure, lubrication and stability in the body. Foods that aggravate Kapha can lead to lethargy and a sense of heaviness.

2) Vata (V膩峁璦, Va峁璦, V膩ta, Va峁���):
Another dosha in Ayurvedic medicine, symbolizing air and space. It controls bodily movement, including blood flow and nerve impulses. The balance of Vata is crucial for maintaining healthy bodily functions.

3) Pitta (P墨tta, Pi峁�峁�膩):
The third dosha, representing fire and water, responsible for digestion, metabolism, and energy production. An imbalance in Pitta can cause issues like inflammation and digestive ailments.

4) Ghi (Gh墨, Ghee):
Clarified butter widely used in Indian cuisine and Ayurvedic recipes, it increases strength, pacifies Vata and Pitta, and supports digestion and overall health. It is especially beneficial for the gastrointestinal tract.

5) Sundari (Sundar墨, Sumdari):
Part of the name Dr. Hema Sundari Ch, indicating the author and researcher involved in the study about the qualities of food items in Ayurvedic literature.

6) Hema (Hem膩, Heman):
A component of the author Dr. Hema Sundari Ch's name, contributing to the research that focuses on Ayurvedic perspectives on food consumption and health.

7) Rice (峁歝e):
A staple food in many cuisines and the primary ingredient in several mentioned dishes like idly and pulao. It generally promotes strength and nourishment but can be heavy and cause imbalances in certain doshas if prepared improperly.

8) Water:
Essential for cooking and hydration, used in most recipes and preparations. Its quantity and quality influence the digestive properties and the resulting effects of the food items.

9) Jaggery:
An unrefined sugar used in multiple sweet items. It has warming properties and is usually heavy, affecting Kapha and Pitta doshas. It provides immediate energy and is considered a healthier option than refined sugar.

10) Milk:
Utilized in various recipes for its nourishing and cooling properties. It is heavy, can increase Kapha and cooling, and is beneficial for those needing strength and vitality.

11) Sugar:
Used in preparing sweets like laddus. It is generally heavy, affects Kapha, and may lead to an increase in body fat if consumed in excess.

12) Burning sensation:
A symptom described in the context of food properties in Ayurveda. Certain foods, especially those prepared with specific spices or ingredients, can cause this sensation, indicating an imbalance in Pitta.

13) Diet:
A crucial aspect of health discussed in the paper, emphasizing the Ayurvedic perspective on the impact of different foods on body doshas and overall well-being. A balanced diet prevents and cures diseases.

14) Salt (Salty):
Commonly used in cooking, it can pacify Vata but aggravate Kapha and Pitta when used excessively. Its properties and impact on health are discussed in various recipes.

15) Rakta (Rakt膩):
Refers to blood. Several food items' effects on Rakta (blood) are discussed, including their properties related to improving or aggravating blood-related conditions.

16) Asafoetida:
A spice known for its strong flavor and digestive properties. It helps in pacifying Vata and promoting digestive health when used in moderation.

17) Vatadosha (V膩tado峁�a, Vata-dosha):
Refers to disorders caused by an imbalance of Vata dosha. Several foods' impacts on Vatadosha are discussed, highlighting those that can aggravate or pacify this imbalance.

18) Shrikanda (艢r墨kand膩, Shri-kanda, Shrikamda):
A nutritious and palatable preparation made of concentrated curds mixed with sugar and spices. Known for its strength-giving properties, it is beneficial for balancing Vata and Pitta.

19) Samita (艢amita, Shamita, Samit膩, S膩mita):
Also known as white wheat flour. Used in various recipes, it promotes strength and pacifies Vata and Pitta but can be heavy and may aggravate Kapha if not balanced properly.

20) Purika (P奴rik膩, P奴rika, Purik膩):
A type of food item made from dough and fillings, often deep-fried. It has specific properties affecting taste, digestion, and dosha balance.

21) Rotika (Ro峁璱k膩):
A type of chapati or flatbread made with wheat, promoting strength and pacifying Vata and Pitta while being heavy and nourishing.

22) Thirst:
A symptom whose alleviation is considered in the properties of various food items, emphasizing the importance of hydration and balanced food choices.

23) Agni:
Metabolic fire responsible for digestion and assimilation of food. Proper functioning of Agni is essential for health, and different foods have varying effects on it.

24) Guna (Gu峁嘺, G奴na):
Quality or property of food items. Ayurvedic texts describe the Gunas of foods, which help in determining their effect on doshas and overall health.

25) Post:
Describes something occurring after, such as the post-digestive effect (Vipaka) of foods in Ayurvedic texts.

26) Narikerakshiri (N膩rikerak峁Ｄ玶i, Narikera-kshiri):
A preparation made from coconut and milk, rich in nutrients, nourishing, heavy, and beneficial for various conditions including blood disorders.

27) Green gram:
Known for its nourishing and strength-promoting properties, it is used in various dishes like Pesarattu and aids in balancing Pitta and Vata.

28) Substance:
Refers to the ingredients or combinations of items described in recipes, highlighting their specific Ayurvedic properties and effects on health.

29) Ayurveda (膧yurveda, Ayus-veda):
An ancient system of medicine from India, focusing on the balance of doshas, proper nutrition, and holistic well-being through diet and lifestyle.

30) Shashkuli (艢a峁�kul墨, 艢a峁�kuli, 艢askul墨, Shaskuli, Sashkuli):
Thin cakes made from wheat flour, known for their nourishing and strength-giving properties, also balancing Vata and Pitta.

31) Tamarind:
Commonly used in Indian cuisine, especially in curries and sauces. It has properties that pacify Vata and Kapha but can aggravate Pitta.

32) Buffalo (Buffaloes):
Refers to buffalo milk, which when processed and consumed, provides nourishment and strength but also has heavy and Kapha-increasing properties.

33) Rasala (Ras膩la, Rasal膩):
A preparation similar to Srikanda, made from concentrated curds, known for its nourishing, cooling, and Vata-Pitta pacifying properties.

34) Polika (Polik膩):
A type of fried flatbread made from wheat flour, mentioned for its nourishing and strength-promoting qualities in Ayurvedic texts.

35) Medas (Meda, Med膩, Medash):
Another term for fat, important in discussing the nourishing properties and weight impact of various food items in Ayurveda.

36) Masha (M膩sa, Masa, M膩峁�a, Ma艣a, M膩s膩, Ma-sha):
Black gram known for its strength-promoting properties but can increase Pitta and Kapha when consumed in excess.

37) Vada (V膩da):
A type of deep-fried snack made from legumes, recognized for its nourishing but potentially heavy and Kapha-aggravating effects.

38) Kala (K膩l膩, Kal膩, K膩la):
Refers to time or period, such as meals in the daily routine (e.g., breakfast, lunch). Ayurveda emphasizes meal timing for optimal digestion and health.

39) Curd:
Used in various preparations, curd is cooling, nourishing, and beneficial for digestion when used appropriately. It balances Vata but can increase Kapha.

40) Vyayamashakti (Vy膩y膩ma艣akti, Vyayama-shakti):
Refers to physical activity capacity. The impact of food on one's energy levels and ability to perform physical tasks is a consideration in Ayurvedic dietetics.

41) Dravyaguna (Dravyagu峁嘺, Dravya-guna):
The study of substances and their qualities in Ayurveda, assessing their effects on doshas, overall health, and specific conditions.

42) Mashavataka (M膩峁�ava峁璦ka, Masha-vataka):
A preparation made from blackgram, often deep-fried, with properties like being laxative, nourishing, and concerning for doshic balance.

43) Raktapitta (Rakta-pitta):
A condition involving bleeding and Pitta imbalance. Certain foods have properties that either alleviate or aggravate this condition.

44) Butter milk (Buttermilk):
A by-product of churning butter, it pacifies Vata and Pitta, aids digestion, and is used in several Ayurvedic recipes for its health benefits.

45) Bhimasena (Bh墨masena, Bhima-sena):
Referenced in the context of Srikanda preparation, Bhimasena is known for his expertise in cookery and contributions to traditional recipes.

46) Shalipishta (艢膩lipi峁ａ弓a, Shali-pishta):
Food items prepared with rice flour. These tend to be heavy and can aggravate Kapha and Pitta if not balanced properly.

47) Tridosha (Trido峁�a, Tri-dosha):
The concept of three doshas (Vata, Pitta, Kapha) in Ayurveda, their balance being crucial for maintaining health and preventing disease.

48) Vataroga (V膩taroga, Vata-roga):
Diseases caused by Vata dosha imbalance. Certain food items are recommended or avoided based on their potential to aggravate or pacify Vata.

49) Prastha (Prashtha, Pra峁ａ弓ha, Prasth膩):
A measure used in ancient texts for quantities, indicating how much of an ingredient is used in a recipe, affecting the resultant properties.

50) Grahani (Graha峁嚹�):
Refers to digestive disorders affecting the absorption of nutrients. Certain foods are mentioned in texts for their ability to either alleviate or exacerbate these conditions.

51) Krishna (K峁涐梗峁嚹�, K峁涐梗峁嘺):
Lord Krishna is mentioned in the context of Srikanda, emphasizing its nourishing and strength-giving properties. His preference indicates the health benefits of the preparation.

52) Apathya (Ap膩峁環ya):
Foods or practices that are detrimental to health, often mentioned in Ayurvedic texts to guide dietary choices for maintaining dosha balance.

53) Quality:
Refers to the Guna of food items, which are their inherent properties affecting health and dosha balance, crucial in Ayurvedic dietary recommendations.

54) Coconut (Cocoanut):
Used in preparations like Narikerakshiri, it is highly nutritious, heavy, and has cooling properties, beneficial for various doshic balances.

55) Dravya:
A substance or ingredient in Ayurveda, each with specific Gunas and effects on doshas, used judiciously in creating balanced meals and remedies.

56) Modaka (Mod膩ka, Modak膩):
A sweet made from Bengal gram flour, known for its strength-giving, palatable, and Vata-pacifying properties though it can be heavy and form bulk in digestion.

57) Adhaka (膧岣峢aka):
An ancient measurement for volume used in Ayurvedic recipes to indicate how much quantity of an ingredient should be used for intended benefits.

58) Pathya (Pathy膩, P膩峁環ya):
Foods that are beneficial and supportive of health, often recommended based on their effects on doshas and overall well-being in Ayurveda.

59) Cipita (Cipi峁璦):
Another name for Atukulu or flattened rice, which is heavy and strength-promoting. Its preparation methods influence its nutritional and doshic effects.

60) Lavana (Lava峁嘺, Lava峁嚹�):
Salt, known for affecting the taste and doshic balance of foods. Moderate use pacifies Vata but excessive use aggravates Kapha and Pitta.

61) Arush (Aru峁�):
Refers to the hurried modern lifestyle, often leading to neglect of food quality and properties, resulting in lifestyle diseases as mentioned in the text.

62) Caraka (C膩raka, C膩r膩ka):
A property of food items indicating ease of digestion and promoting bowel movements, enhancing overall digestive health.

63) Dosha (Dosa, Do峁�a, Dos膩, Do峁Ｄ�, 岣宱s膩):
The fundamental bodily humors in Ayurveda: Vata, Pitta, and Kapha, whose balance determines health. Food's impact on doshas is central to dietary recommendations.

64) Shukra (艢ukr膩, 艢ukra):
Refers to semen or reproductive tissue in Ayurveda. Several food items are mentioned for their potential to enhance Sukra and promote reproductive health.

65) Maida (Maid膩):
Refined wheat flour, often used in preparation of breads and sweets. It is generally less nutritious than whole wheat and can have different doshic effects.

66) Pearl:
Used metaphorically to describe the appearance of fried flour drops in the preparation of certain sweets, highlighting the texture and quality of the food.

67) Blood:
Nourishment and purity of blood (Rakta) are considered in Ayurvedic dietary practices, with certain foods recommended to improve or maintain blood health.

68) Anna (A峁囜箛a, A帽帽膩, A帽帽a, 膧nna, A峁夅箟a, A峁夅箟膩):
Food or grains, fundamental to diet. Proper choice and preparation of Anna are crucial for maintaining dosha balance and overall health in Ayurveda.

69) Ritu (峁歵u):
Season, which affects dosha balance and influences dietary recommendations. Different foods are suited to different Rituseasons to maintain equilibrium.

70) Rama (Ram膩, R膩m膩, R膩ma):
Dr. A. Rama Krishna, one of the authors involved in the research, contributing to the study on the Ayurvedic properties of food items.

71) Meat:
Mentioned as part of Andhra Pradesh cuisine, it is generally rich in protein and has specific properties affecting doshas and overall health.