Ayurveda believes that stale food lays the path for ailments as it can negatively impact health.
Ayurveda emphasizes the concept of "prana," which is the vital life force present in fresh, living foods.
Stale food is considered to have a diminished pranic value, meaning it has lost some of its life force.
Consuming such food may be less nourishing and supportive of overall health.
According to Ayurveda, the body is composed of three doshas - Vata, Pitta, and Kapha - which represent different combinations of the five elements (earth, water, fire, air, and ether).
Stale food can aggravate certain doshas, leading to imbalances that can manifest as various health issues.
The concept of ama (toxins) refers to the accumulation of undigested or poorly digested food particles and toxins in the body. Stale food is likely to contain toxin called aflatoxin, which is carcinogenic in nature.
Old food is challenging to digest, leading to the formation of ama.
The presence of ama is associated with various health problems and is thought to be a precursor to diseases.
Stale food is considered to have a weaker jathar agni or digestive fire compared to fresh food. Consuming such food may compromise the digestive process, leading to incomplete digestion, bloating and the production of toxic byproducts.
Stale food is more prone to the growth of harmful microorganisms, such as bacteria and moulds. Consumption of such contaminated food can lead to food poisoning and various gastrointestinal issues causing upset stomach, diarrhoea, vomiting.
Therefore, we recommend consuming fresh, seasonal and locally sourced regional foods. Also, right food combination, conscious eating and following a balanced, wholesome nutrition plan based on one's constitutional type (Prakriti) are key principles in Ayurveda for preventing ailments and promoting well-being.
