[1] Mitahara is also a concept in Indian philosophy, particularly Yoga, that integrates awareness about food, drink, balanced diet and consumption habits and its effect on one's body and mind.
The other nine yamas are Ahiṃsā (अहिंसा): Nonviolence, Satya (सत्य): truthfulness, Asteya (अस्तेय): not stealing, Brahmacharya (ब्रह्मचर्य): celibacy and not cheating on one's spouse, Kṣamā (क्षमा): forgiveness,[17] Dhṛti (धृति): fortitude, Dayā (दया): compassion,[17] Ārjava (आर्जव): sincerity, non-hypocrisy, and Śauca (शौच): purity, cleanliness.
Some of the earliest ideas behind Mitahara trace to ancient era Taittiriya Upanishad, which in various hymns discusses the importance of food to healthy living, to the cycle of life,[18] as well as to its role in one's body and its effect on Self (Brahman, Atma, Spirit).
[21] Understanding and regulating one’s established habits about eating, sleeping and recreation is suggested as essential to the practice of yoga in verse 6.17.
This text, written by Valluvar before c. 500 CE, and sometimes called the Tamil Veda, discusses eating habits and its role in a healthy life (Mitahara), dedicating Chapter 95 of Book 7 to it.
A brahmachari, practicing mitahara (moderate diet) and tyaga (renunciation, solitude), devoted to yoga achieves success in his enquiry and effort within half a year.Verses 1.57 through 1.63 of the critical edition of Hathayoga Pradipika suggests that taste cravings should not drive one’s eating habits, rather the best diet is one that is tasty, nutritious and likable as well as sufficient to meet the needs of one’s body and for one’s inner self.
Food, claims Caraka Samhita, must be tailored to needs of one's body, state of one's health, climate, season, habits and personal palatability and needs.
In verses 6.6-7, it suggests that the diet should be planned and nourishing foods consumed in rotation, tailored to one's health condition and personal needs.
[27] It recommends milk, butter, fluid foods, fruits, vegetables and fibrous diets for expecting mothers along with soups made from jangala (wild) meat.
In Chapter 42 of Sutrasthanam, for example, it lists six tastes – madhura (sweet), amla (acidic), lavana (saline), katuka (pungent), tikta (bitter) and kashaya (astringent).