Samanya and Vishesha: The Ayurvedic Principle of Balance

Think of this situation, you probably find it familiar.   You come home tired, and instead of hitting the gym or going for a walk, all you want to do is sleep. So, you lie down but when you get up instead of feeling refreshed, you feel even more tired.   There might also be days when you feel jittery and restless instead. So, you go for a walk or hit the gym hoping it will help. But rather than feeling energised, you end up feeling even more wired than when you started.   You must have noticed that nobody has really taught us this. We just vaguely assume that rest will fix our tiredness, or movement will fix our restlessness, without actually stopping to think about whether they really do.   Interestingly, Ayurveda has actually talked about this phenomenon. The Charaka Samhita has a verse that describes this very pattern.   सामान्यमेकत्वकरं, विशेषस्तु पृथक्त्वकृत् । तुल्यार्थता हि सामान्यं, विशेषस्तु विपर्ययः ॥   It can be roughly translated to Samanya brings things together, Vishesha pulls them apart. Samanya is sameness of quality; Vishesha is its opposite.   This verse introduces us to two words. One is samanya, which means sameness or similarity. The other is vishesha, which means difference or distinction.   And the principle the text is pointing towards is that things that are similar to each other tend to increase each other, while things that are opposite to each other tend to reduce each other.   It’s almost like fields, where one thing can either reinforce what is already there or counter it.   Rest is slow. So, if you are already feeling heavy and slow, more rest isn’t necessarily going to rebalance you. It only reinforces that feeling of heaviness and sluggishness.   On the other hand, restlessness is hot and fast. So, if you respond to that feeling with more movement, you might end up feeling even more hot and wired rather than actually calming the restlessness. You’re reinforcing the qualities that are already present.   Now that we think about it, it sounds obvious. But we rarely think about our own habits in these terms.   This principle can also be applied to the food we consume and our body’s internal balances, what Ayurveda calls the doshas.   It’s quite simple. Whatever quality is already present in excess, you don’t add more of it. You reach for its opposite instead.   On a cold day, for example, if you’re already feeling stiff, dry and cold you naturally want to add some warmth. Similarly, if you’re feeling sluggish or heavy after a meal, you probably don’t want to eat something even heavier, right? You want something lighter.   In fact, the very first chapter of the Charaka Samhita, called Dirghanjivitiya, which is about the desire for long life, talks about exactly which tastes can calm which imbalances.   It goes through all six rasas, or tastes, and explains their qualities and what can be used to pacify different states.   Take Vata, for example. Vata is dry and is associated with movement. So, it is calmed by substances with opposite qualities. If you’re feeling dry and cold, if you’re in a Vata state, you would reach for sweet, sour and salty tastes because these carry qualities of moisture, warmth and weight.   Or if you feel like your Pitta is rising, you’re overheated or you’re feeling short-tempered, bitter and sweet tastes can help cool things down.   And this is important: none of the six tastes are universally good or universally bad. It’s not that sweet is unhealthy and bitter is healthy. Each taste has its place whether it is helpful or unhelpful depends entirely on the state it is meeting.   There is no fixed list where cold foods are always bad or sweet foods are always bad. It depends entirely on the person, the place, the timing, and the state of the body, not just the substance itself.   This is one of the core ideas of Ayurveda. It is individualistic. The same food or medicine can be helpful for one person but not for another. If you must have also noticed, even for the same person, something that suits them one day may not suit them on another day.   It depends on what qualities they are already carrying in excess at that particular time.   Ayurveda says that even a well-known poison, used with the right knowledge, at the right dose, for the right person, can become the best possible medicine. And a substance that’s technically medicine, used without that understanding, can do as much damage as poison.   The substance alone is never the whole story.   You have to look at what you’re giving, who you’re giving it to, why you’re giving it, how much you’re giving, and under what circumstances.   And this brings us back to samanya and vishesha.   Because the real question isn’t simply, “Is this food good?”   Ayurveda’s answer is rarely just about the thing itself.   It is about the relationship between the thing and the person receiving it.   If this way of looking at Ayurveda interests you, you might enjoy our courses on the Charaka Samhita and Ashtanga Hridayam, where we go deeper into the texts and the ideas behind them. Sometimes, going back to the original texts can change the way you understand Ayurveda, and even the way you look at your own life.

5 Ways Ayurveda Understands Food and Digestion

Most of us consider food in terms of calories, protein, carbs, or whatever the latest diet trend tells us we should be eating.   Ayurveda looks at food a little differently.   Food is not just fuel in Ayurveda. It can affect digestion, energy levels, mood and general well-being.   Ayurveda asks not just, “How much should I eat?” but “What am I eating? When am I eating it? And is it right for me?”   And to understand this way of looking at food, we first need to understand how it describes food and its effects on the body.   Here are five ways Ayurveda understands food, digestion and eating.   Food Is Understood Through Six Tastes, Not Just Flavour   In Ayurveda, taste is not only a matter of enjoyment, but is seen as a direct indication of the effect a food has on the body. The shad rasa, or six tastes, are mentioned in the classical texts: sweet, sour, salty, pungent, bitter and astringent.   Every taste has its effects and qualities. Sweet foods for example have traditionally been seen as building and nourishing. Bitter foods are considered to be lightening and detoxifying. Pungent foods are supposed to stimulate digestion. It is not that any one taste is inherently ‘good’ or ‘bad’, a well-balanced meal or diet should ideally include a variety of tastes, since each one plays a different role in the body’s response to food.   Digestion Is Treated as the Centre of Health   One of the most fundamental principles of nutrition in Ayurveda is the concept of Agni, or digestive fire. Agni refers to the body’s capacity to process and transform what we take in, not just food, but also experiences and emotions.   Even the most nutritious diet cannot be considered useful if the body cannot process it well. That is why it is equally important to pay attention not just to what we eat, but also to our ability to digest it.   How do we measure that? Your body is always giving you signals. If you feel sluggish or bloated after having a heavy meal then it might be a sign of slow digestion. If your meals leave you with acidity, and you feel hungry very often, these may be signs that your digestion is not functioning optimally.   That is why, Ayurveda emphasizes heavily on eating at regular times, being mindful when eating and avoiding overeating.   Food Is Classified by Its Effect on the Body, Not Just Its Content   In Ayurveda, food is not understood only by what it contains like the carbohydrates, proteins, fats, vitamins or minerals. It is also understood through its qualities and the way it affects the body after we eat it.   Foods are described as heavy or light, hot or cold, dry or oily, among other qualities. These qualities help us understand how a particular food may influence digestion and the body.   For example, some foods may be nutritious but still feel heavy or difficult to digest. This is why Ayurveda pays attention not just to the food itself, but also to how it is prepared, what it is combined with, and how it is eaten.   Cooking, using spices and choosing the right combinations are not simply about making food more flavourful but are also considered ways of making food easier for the body to digest and use.   So, in Ayurveda, eating healthy is not only about choosing the food with the best nutritional profile. It is also about understanding how that food interacts with your body.   Seasons and Individual Constitution Shape What “Balanced” Means   Ayurveda does not believe that there is one perfect diet that works for everyone.   It looks at each person differently through the concept of the three doshas: Vata, Pitta and Kapha. These are understood as different combinations of qualities that influence how our body and mind function.   This is why the same food may not affect everyone in exactly the same way. What feels light and comfortable for one person may feel heavy or unsuitable for another.   Ayurveda also considers the season and environment when deciding what is appropriate to eat. Our needs can change with shifts in weather, temperature and routine.   For example, the foods and habits that may feel appropriate during a hot summer can be very different from what suits the body during a cold or dry season.   So, Ayurvedic nutrition is not about following a fixed list of “good” and “bad” foods. It is about understanding what your body needs at a particular time and in a particular situation.   Food and Lifestyle Are Never Completely Separate   Ayurveda does not look at food as something separate from the rest of our daily life.   Sleep, stress, exercise, daily routine and even the time at which we eat can influence how our body handles food.   Think about eating the same meal on two different days. One day, you may sit down calmly and eat without distractions. On another day, you may eat the same meal while rushing, working or feeling stressed.   The food may be the same, but the way you experience the meal can be very different.   This is why Ayurveda places importance not only on what we eat, but also on how, when and in what state we eat it.   The idea is simple.   Food is one part of our health, but our daily habits, routines and environment play a role too.   Whether you’re simply curious about Ayurveda or want to study it seriously, understanding the classical texts is the best place to begin. You can check out my courses on Charaka Samhita and Ashtanga Hridayam and start learning Ayurveda beyond social media and simplified wellness advice.