Yogic philosophy lays a lot of stress on the right kind of diet-one that is wholly conducive to developing and maintaining a healthy body, a balanced mind and ensures spiritual progress.
The emphasis is on foods that keep the mind pure and calm. Milk, barley, wheat, cereals, butter, cheese, tomatoes, honey, dates, fruits, vegetables and almonds figure high on the list. The first and foremost principle of a yogic diet is that the food should be simple, natural, non-stimulating, tissue-building, energy-producing, light, nutritious and easily digestible.
The well-known yogic scripture Hath Yog Pradipka suggests that certain foods which are bitter/sour, excessively salty, fermented, oily and those which cause a burning sensations should be avoided.
Instead gorge on cereals, milk and honey, dried ginger, parwal and moong for added strength and energy in the body. But it is not what you eat that is important. How and when you eat is equally important, too. For one you should have food at the right time and in the right quantity.
For another concentrate on one food at a time. Avoid having too many different foods together. The liver and the pancreas function better this way. Yogis advise that you must first have a spoon of water before eating, so that obstructions in the food pipe, if any, will get washed away. Another golden rule to follow is that you fill only half the stomach with pleasant, wholesome food of your choice. Another quarter should be filled with water and the rest left empty for expansion of gases.
At the end of the meal, try to rest. Follow up a meal with Vajrasana. But before you fill up your plate, consider your age, occupation, weather, your personal preferences and the doctor’s advice. Keep off some foods if the doctor has recommended otherwise.