There is no clear-cut demarcation of food and medicine in Ayurveda; at the same time there are many scientifically proven rules in Ayurveda by which a medicine acts on the human body. Ayurveda has a proven pharmacology that works on the principles of Six-taste theory and ‘hot and cold potency’ theories. There are rules and exceptions within this taste theory. Almost all herbs and edible items available in our country are documented in all classical Ayurvedic texts including Charaka Samhitha and Astanga Hrudaya. The seers of India who wrote these books has even mentioned the qualities of meats including pork and beef which is often considered taboo by many in India and abroad.
The Ayurvedic or herbal medicines are more relevant in this age of antibiotics. Irrational use of antibiotics has made many a bacteria resistant to these dugs and new generation antibiotics are hard coming. If the microbes get resistant, administration of many antibiotics will become obsolete. We have to look at the Ayurvedic principles which treat diseases by ‘correcting the imbalance of humors (three doshas) which are based on universal laws of nature which are eternally true.
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