Introduction to Meat Groups in Ashtanga Hridayam In the classical Ayurvedic text Ashtanga Hridayam, Acharya Vagbhata devotes Chapter 6 — Annaswaroopa Vijnaneeya Adhyaya — to exploring the nature of different foods, including a precise classification of meat groups (Mamsa Varga). These 8 categories, based on the animal’s habitat and habits, link each meat type to its qualities (guna), effects on the three doshas — Vata, Pitta, and Kapha — and its suitability for different constitutions and seasons. Understanding these meat groups from Ashtanga Hridayam not only supports exam preparation for BAMS Ayurveda students but also offers timeless insights into balanced nutrition according to ancient Indian wisdom. The Eight Meat groups according to Ashtanga Hridayam A) Jangala – Dry Land Forest Dwellers Mrga : Deer-like animals (e.g., Antelope, rabbit, gazelle) – 20 types Viskira :birds which scratch the ground with their legs to pick food (e.g., Quial, Goose, peacock) –...