We constantly refer to the importance of diet in the Ayurvedic approach to treatment. There can be occasions where herbal medicines are not considered appropriate, such as interaction with other medications, or simply in the case of aversion. At such times, food itself can become the medicine.
To give just two examples: Water-melon taken every day after lunch for 41 days activates peristalsis and helps with constipation. Asparagus taken after dinner for 41 days is an excellent treatment for urinary tract infections. This type of treatment is called Kalpa (course of food or herbs for a certain period).
There is much debate regarding the benefits of raw foods. In Ayurveda, while it is recognised that a Pitta or a Pitta-Kapha type can usually manage some raw food, a Vata or Kapha imbalance will be aggravated if the food is uncooked. Moderate cooking improves the digestibility of foods in general, and the working of enzymes is enhanced. Certain foods such as beans and lentils are not properly broken down if they are not well cooked. Greens, on the other hand, require very little cooking. Carrots have benefits both raw and cooked.
Ayurveda recognises the importance of food combining. A ratio of 60% vegetables to 40% meat is regarded as healthy; the reverse is seen to be responsible for a host of digestive problems.