The Food-Mind Connection: How What You Eat Affects Your Mind?

The profound impact of our dietary choices on our mental state is widely recognized. A popular Hindi adage, “Jaisa ann vaisa man,” translates to “The nature of the food reflects the nature of the mind.” This belief is so deeply rooted that many spiritual practitioners from various traditions prefer not to consume meals prepared by others. But what underpins this emphasis on food?

The ancient Upanishads provide insights into this connection. A particular verse from the Chāṅdogya Upaniṣad (6.5.1) elucidates the relationship between our sustenance and our mind. It states that when we consume food, it segregates into three distinct components. The most tangible part is expelled as waste; the moderately tangible transforms into our physical form, and the most refined influences our thoughts and feelings.

Elaborating on this verse, the philosopher Madhvācārya sheds light on the intricate science of nourishment. He categorizes food into:-

-The Gross component: This refers to the physical makeup of the food, which eventually becomes waste post-digestion.

-The Subtle component: This represents the energetic essence of the food, which turns into vital fluids (rasa) and vigor (oja) after digestion.

-The Subtlest component: This pertains to the cognitive aspect of the food, which has a direct bearing on our mental state.

The Science

The intricate relationship between food and our mental state is a topic that modern science has only partially explored. While contemporary research acknowledges the first two aspects of food, it remains largely unaware of the third dimension. Yet, there’s evidence suggesting that individuals who consume meat from animals that faced trauma in slaughterhouses might experience heightened feelings of fear, anxiety, anger, and stress. This is attributed to the belief that the intense fear and pain experienced by these animals at the time of their death can transfer to those who consume their flesh. The Upaniṣads offer this perspective to explain the emotional disturbances faced by meat-eaters.

Given these considerations, many spiritual practitioners prefer to prepare their meals personally, avoiding dishes made by others to prevent the potential transfer of the cook’s emotions and thoughts.

Bhakti Yoga View

The Bhakti Yoga tradition introduces another layer to this discourse. While the Upaniṣads emphasize the importance of self-cooking, termed as svapāk, they don’t delve into the act of offering food to the divine, a central tenet in Bhakti Yoga. In this tradition, even if food is prepared with the utmost care and consciousness, consuming it without first offering it to Bhagavān is seen as a transgression. The Bhagavad Gita (3.13) elucidates that true devotees are absolved from sins as they partake in food first presented as a sacrifice. In contrast, those who cook solely for personal gratification are consuming sin.

Madhvācārya, in his work ‘Karma Nirṇay’, emphasizes that the act of offering to the divine begins in the kitchen itself, not just at the altar. The mindset of the cook and the one making the offering are both pivotal. Offering food with the mere intention of purification is not enough; the genuine intent should be to delight the Lord, transcending mere ritualistic practices. Thus, food truly transforms into Prasādam (blessed food) when it’s both prepared by oneself or a devout follower and presented to the divine.

Practical Tips

For devout followers, mindful practices around food are essential. Reflecting on the aforementioned insights, here are some practical guidelines for devotees:

1. Avoid procuring ready-made meals from outside and presenting them as offerings to the Lord at home.

2. Simply chanting ‘Śrī Viṣṇu’ thrice before consuming purchased food isn’t recommended.

3. Remember, any food that undergoes processing or heating carries the consciousness of the individual who prepared it. Such food isn’t suitable for offering to the Lord.

4. Even fruits and products like jams might bear the impressions of those who handled or processed them.

5. It’s crucial to recognize our role as servants of the Lord, rather than viewing the Lord as a means to purify our food. Our offerings should be made with genuine love and reverence.

6. To maintain the sanctity of the offerings, it’s best to prepare meals personally or ensure they’re cooked by a devotee with the right consciousness, before presenting them to the Lord.