A conceptual framework of diet and its classification in Unani medicine

Abstract

Diet (Ghidhā') occupies a central place in Unani medicine, serving not only as a source of nourishment but also as a fundamental means of preserving health and maintaining the body's temperamental balance (I‘tidāl-e-Mizāj). Classical Unani scholars regarded dietary regulation as the first line of both disease prevention and treatment. According to Unani principles, the human body undergoes continuous metabolic change (Taḥallul), resulting in the constant depletion of tissues that must be replenished through appropriate nutrition (Badal Mā Yataḥallal). Food is transformed through the process of Istihāla by Quwwat Ghādhiya into Akhlāṭ (humours), which provide nourishment and support physiological functions. Unani literature classifies diet using multiple parameters, including the nature of the humours produced, nutritional value (Quwwat-e-Taghdhiya), quality of Kaymūs (Chyme), rate of digestion (Hazm) and absorption (Nufūz), temperament (Kayfiyāt), and production of waste (Fuzūlāt). Foods are further categorized as Ghidhā', Dawā', Ghidhā' Dawā'ī, and Dawā' Ghidhā'ī, reflecting their nutritional and therapeutic aspects. This paper reviews the classical Unani concept of diet and its systematic classification, highlighting its relevance in maintaining temperamental balance (I'tidāl-e-Mizāj) and promoting health. By revisiting these traditional dietary principles, the study emphasizes their potential value in contemporary preventive healthcare and integrative medicine.