कट्वम्ललवणात्युष्णतीक्ष्णरूक्षविदाहिनः।
आहारा राजसस्येष्टा दुःखशोकामयप्रदाः।।17.9।।
।।17.9।। कड़वे? खट्टे? लवणयुक्त? अति उष्ण? तीक्ष्ण (तीखे? मिर्च युक्त)? रूखे. दाहकारक? दुख? शोक और रोग उत्पन्न कारक भोज्य पदार्थ राजस पुरुष को प्रिय होते हैं।।
Eating foods that are of sattva guna the mode of goodness are pleasurable. Joyfulness is the immediate result. Whatever continues to be pleasurable is joyous to hrdya the heart. Even if all foods are cooked they all do not get digested the same. Ghee and honey are absorbed into the body directly, fruits take an hour to digest and vegetables and grains up to six hours. Some foods although bitter are agreeable to health such as kerala or bitter melon and some foods although sour like yoghurt are agreeable to health if not taken at night. Both of these are of sattva or goodness. Such is the nature of the pious and the saintly and that nature is maintained by the intake of foods that are sattva. The Shabda Niranya states: Hridyam is that which is pleasing to the heart and makes one desire for more. Pleasure is what is pleasing for the moment. Sukham or happiness is that which continues to keep one joyous long after the activity has ended. That food which retains its agreeability even after consuming repeatedly is rasyam which is delicious and nutritious. But when foods are excessively bitter, spicy, salty. sour, pungent, etc. and result in discomfort and misery culminating in sickness and disease they are of raja guna the mode of passion. The food which is eaten more than three hours after it is cooked is known as yatama. When the food is tasteless it is also called yatayama. Food that once was flavourful but later becomes later has no taste is known as gatarasyam. The Suddhasastra states that one devoted to serving the Supreme Lord Krishna or any of His authorised incarnations should thoroughly understand the nature and quality of food.
