Course curriculum

  • 01

    Chapter 1

    • Introduction
  • 02

    Chapter 2

    • Life enhancing and Vitalizing Foods
  • 03

    Chapter 3

    • Properties and classification of various foods
  • 04

    Chapter 4

    • Food and its influence on Digestive Fire (Jatharagni)
  • 05

    Chapter 5

    • Importance of food in health and disorders
  • 06

    Chapter 6

    • Anupana (Vehicle) according to dosha combination
  • 07

    Chapter 7

    • Healthy and Unhealthy foods on doshic constitution
  • 08

    Chapter 8

    • Seasonal routine and foods, daily routine and foods, best foods and their action
  • 09

    Chapter 9

    • Use of six tastes of foods for health
  • 10

    Chapter 10

    • Importance of Spices, Condiments for health and healing
  • 11

    Chapter 11

    • Various types of foods and drinks
  • 12

    Chapter 12

    • Cereals and pulses and lentils and their properties
  • 13

    Chapter 13

    • Vegetables, fruits, and salads and their properties
  • 14

    Chapter 14

    • Edible fats and oils
  • 15

    Chapter 15

    • Fermented substnaces and foods
  • 16

    Chapter 16

    • Types of water and their importance in food
  • 17

    Chapter 17

    • Milk and milk products in health and disease
  • 18

    Chapter 18

    • Animal products, including meat, fish and poultry
  • 19

    Chapter 19

    • Incompatible foods and suitable and unsuitable foods
  • 20

    Chapter 20

    • Favorable and unfavorable foods according to various disorders & importance of foods in yogic practices
  • 21

    Chapter 21

    • Types of honey and medicinal uses, including various dietary forms, including recipes

Dr. Shekhar Annambhotla

Namaskaram! This is

Shekhar Annambhotla, B.A.M.S., M.D.-Ayurved, LMT, RAD, AD, DAM, ERYT-500, YACEP, BCIM, CRH, CPH, CEH, is an ayurvedic specialist who was trained in India and has been practicing and teaching Ayurveda worldwide since 1988.