Ayurveda is recognized by WHO (World Health Organisation) (Link: Ayurveda and WHO ).
Ayurveda means „knowledge/science of life“ and it encompasses many important concepts regarding nutrition. Ayurveda distinguishes itself from modern nutrition science in the sense that it first determines the constitution (Vata, Pitta or Kapha) of a person and based on this analysis recommendations are subsequently made. It is my firm belief that the problem in modern nutrition science lies in blindly measuring calories and generalizing all subjects where a more individual approach (cfr. constitution) is required. Since thousands of years, people in Ayurveda circles have been aware of the fact that person A who has the Pitta constitution can't eat nor drink the same things as person B who has the Vata constitution.
There are many scientific studies that confirm the healing properties of curcuma (Link: Scientific research about Curcuma ) and other herbs. Ayurveda practitioners had already embraced this knowledge thousands of years ago. Recent studies also demonstrate the importance of healthy saturated fats such as coconut oil and ghee butter. (Links: kokosolie ongezond? recent studies about Fats )
It is remarkable how the introduction of margarine and a general trend away from consuming healthy types of fat (most consumers tend to buy what is being suggested to them by the food industry), has brought about a whole slew of health problems. Healthy fats are very important to humans to „fan the fire of digestion“ (fire, also in this context, is referred to as Agni in Ayurveda). The most important books on Ayurveda are Charaka Samhita and Astanga Hrdayam.