In terms of differences, Western nutrition is focused on the mechanical composition of food and classifying those components. The emphasis is the amount of energy needed from a mechanical standpoint to combust food and is applied as a standard to how much energy the body will derive from food. The componentization of food starts at the macro to micro level and includes the derivation of very subtle components and their application toward disease and health. The effect of food is considered to be uniform for each individual regardless of additives and preparation.
Ayurveda, by contrast, is focused on the composition of foods from the cosmological and the effect of that food on all levels of the body including the various digestive affects, inner state, and physical manifestations. The componentization of food is derived from the taste of the food and its effects on the body instead of externalization in a lab. The environment, individual impact, and preparation is of vital importance to the effect of the food itself.
Since the emphasis of these two perspectives is so different, there can be challenges when presenting Ayurvedic Nutrition to Westerners who know nothing but Western nutrition. One of the challenges is the simple acceptance of the model itself. Telling Vata-types to eat a heavier grounding foods that may be very sattvic, grounding, and Vata-reducing is hard to accept when the Western nutrition mindset typically says that fats are not great for health. This requires a delicate, but intentional presentation of Ayurveda concepts in a way that educates, but doesn’t overwhelm. One can’t argue with results.
Another challenge that arises is the patience and motivation necessary to follow a food based Ayurveda Nutrition path than the almost prescription model of nutrition in the West. This is an extension of the magic potion mentality prevalent in Western thought that one can take a pill, not make any lifestyle evaluation or changes, and still achieve health.
By contrast, the Ayurveda nutrition model can be seen as more difficult because it asks that not only you examine what you eat and evaluate its impact, but that you must look at its preparation and the environment in which it is consumed. One of the keys to attending to this is to start slowly with the suggested changes so as to not overwhelm and let the results build and motivate (and create trust) as you continue to add additional changes.
Rishi Forrester
Ayurveda and Holistic Herbs Practitioner
(AWP Block 2 Student)