Eat taste meal what are six taste ayur veda indian type

vegetables
There are six basic tastes: sweet, sour, salty, bitter, pungent and astringent. To maintain a perfect
balance we should have all six tastes in the same meal.
Auyur veda 191

The Six Tastes of Food: Sweet, Sour, Salty, Bitter, Pungent  

yurveda identifies 6 Tastes by which all foods can be categorized: Sweet, Sour, Salty, Bitter,
Pungent, and ... Legumes, raw fruits and vegetables, herbs ...

Much of the wisdom of Ayurvedic nutrition rests on the tip of your tongue, literally!
According to Ayurveda, the sense of taste is a natural guidemap towards proper nutrition.
For ages, humans relied largely upon taste to discover healthy foods in nature and avoid
toxicity. Our tastebuds do much more than simply identify tastes; they unlock the nutritive
value of foods and provide the initial spark to the entire digestive process.

Food speaks to us directly through taste. A juicy pear may call out to us with a gentle
message of delight, while the flaming chili pepper cries out in warning. As we tune into the
tastes naturally desired by the body, we tap into the body’s innate wisdom regarding food
and nutrition.

Ayurveda identifies 6 Tastes by which all foods can be categorized: Sweet, Sour, Salty,
Bitter, Pungent, and Astringent. While the first four tastes are probably recognizable, the
last two may not seem familiar. Pungent taste is hot and spicy as found in a chili pepper,
while Astringent taste is dry and light as found in popcorn.

Taste Primary Actions Common Sources

     
Sweet Builds tissues, calms nerves Fruit, grains, natural sugars, milk
Sour Cleanses tissues, increases Sour fruits, yogurt, fermented foods
absorption of minerals
Salty Improves taste to food, lubricates Natural salts, sea vegetables
tissues, stimulates digestion
Bitter Detoxifies and lightens tissues Dark leafy greens, herbs and spices
Pungent Stimulates digestion and Chili peppers, garlic, herbs and
metabolism spices
Astringent Absorbs water, tightens tissues, Legumes, raw fruits and vegetables,
dries fats herbs

1) Include all 6 Tastes in each meal

The 6 Tastes offer us a user-friendly guide map for how to nourish ourselves. Rather than
looking at nutritional labels for X amount of protein or Y amount of carbohydrates, the 6
Tastes naturally guide us towards our body’s nutritional needs. Each taste feeds our mind,
body, senses, and spirit in its own unique way. From a modern nutritional perspective, the 6
Tastes satisfy each of the major dietary building blocks. Sweet foods, for example, are rich
in fats, proteins, carbohydrates, and water, whereas Bitter and Astringent foods are high in
vitamins and minerals.

The brain sends the body signals when it requires energy in the form of food. By
incorporating all 6 Tastes into each meal, we ensure that these signals are adequately met,
thus avoiding food cravings or the over-consumption of certain foods..

Including the 6 tastes in each meal doesn’t need to be a daunting task. Adding a squeeze of
lemon to cooked dishes, for example, can quickly satisfy the Sour taste, while adding a side
salad will fulfill the Bitter and Astringent tastes.

2) Allow your unique constitution to determine the proportion of tastes you eat

The body naturally desires tastes that balance its doshic makeup and shuns tastes of an
aggravating nature. In this sense, things are made pretty easy for us: If we simply follow
our natural inclinations, we are led to the proper foods. Vata individuals, for example, are
naturally drawn to moist, grounding foods, while Kapha individuals favor light, drying foods.

Ayurvedic nutrition recommends including all 6 tastes in each meal, while favoring those
tastes that bring greater balance to your particular constitution. A Pitta individual, for
example, will favor cooling foods and spices such as dark leafy greens and fennel,which are
high in Bitter and Astringent tastes, while requiring a smaller quantity of the Pungent taste.

Balancing the Doshas Through Taste

  Most Balancing Most Aggravating

     
Vata Sweet, Sour, Salty Bitter, Pungent, Astringent
Pitta Sweet, Bitter, Astringent Sour, Salty, Pungent
Kapha Pungent, Bitter, Astringent Sweet, Sour, Salty

In th

e overview of the 6 Tastes below, “-” after a doshic initial refers to a balancing (or
decreasing) effect on that particular dosha, while “+” refers to an aggravating (or
increasing) effect.

Sweet taste results from the combination of Water and Earth and is
heavy, moist, and cooling by nature. In the West, sugary foods are
most commonly associated with this taste. Sweet taste is also found in
milk and milk products (like butter, ghee, and cream), most grains
(especially wheat, rice, and barley), many legumes (like beans and
lentils), sweet fruits (such as bananas and mangos), and certain cooked
vegetables (such as carrots, sweet potatoes, and beets).

Sweet taste naturally increases bulk, moisture, and weight in the body.
For this reason, it is excellent for building the body’s seven vital tissues
(called dhatus) of plasma, blood, fat, muscles, bones, marrow, and
reproductive fluids. Sweet taste also increases saliva, soothes mucous
membranes and burning sensations, relieves thirst, and has beneficial
effects on the skin, hair, and voice.

Sour Taste is composed of Earth and Fire and is hot, light, and moist by
nature. It is commonly found in citrus fruits (such as lemon and limes),
sour milk products (like yogurt, cheese, and sour cream), and
fermented substances (including wine, vinegar, pickles, sauerkraut, and
soy sauce). Used in moderation, Sour taste stimulates digestion, helps
circulation and elimination, energizes the body, strengthens the heart,
relieves thirst, maintains acidity, sharpens the senses, and helps extract
minerals such as iron from food. It also nourishes all the vital tissues
(dhatus) except the reproductive tissues (the exception being yogurt,
which nourishes all the tissues).

Salty taste is composed of Fire and Water and is hot, heavy, and moist
by nature. It is found in any salt (such as sea salt and rock salt), sea
vegetables (like seaweed and kelp), and foods to which large amounts
of salt are added (like nuts, chips, and pickles). Due to its drying quality
in the mouth, it may seem counterintuitive to think of Salty taste as
moistening. The element of Water in its composition, however, relates
to its water retaining quality. Salty taste falls somewhere between
Sweet and Sour tastes with regard to its heavy and moist qualities.
While Sweet taste stimulates the greatest water retention and weight
gain in the body, Salty taste will have similar effects when used in
excess by any of the doshas.

In moderation, Salty taste improves the flavor of food, improves

digestion, lubricates tissues, liquefies mucous, maintains mineral
balance, aids in the elimination of wastes, and calms the nerves. Due to
its tendency to attract water, it also improves the radiance of the skin
and promotes overall growth in the body.

Pungent taste derives from the elements of Fire and Air and is hot, dry,
and light. It is the hottest of all the 6 Tastes and is found in certain
vegetables (such as chili peppers, garlic, and onions), and in spices (like
black pepper, ginger, and cayenne). In small amounts, Pungent taste
stimulates digestion, clears the sinuses, promotes sweating and
detoxification, dispels gas, aids circulation, improves metabolism, and
relieves muscle pain.
 Bitter taste is composed of Air and Ether and is light, cooling, and dry
by nature. It is found in green leafy vegetables (such as spinach, kale,
and green cabbage), other vegetables (including zucchini and
eggplant), herbs and spices (like turmeric, fenugreek, and dandelion
root), coffee, tea, and certain fruits (such as grapefruits, olives, and
bitter melon). While Bitter taste is often not appealing alone, it
stimulates the appetite and helps bring out the flavor of the other
tastes. Bitter taste is a powerful detoxifying agent, and has antibiotic,
anti-parasitic, and antiseptic qualities. It is also helpful in reducing
weight, water retention, skin rashes, fever, burning sensations and
nausea.

Astringent taste results from the combination of Air and Earth and is
dry, cooling, and heavy by nature. It is the least common of all the 6
Tastes and can be found in legumes (such as beans and lentils), fruits
(including cranberries, pomegranates, pears, and dried fruit),
vegetables (such as, broccoli, cauliflower, artichoke, asparagus and
turnip), grains (such as rye, buckwheat, and quinoa), spices and herbs
(including turmeric and marjoram), coffee, and tea. Astringent taste is
not as cold as Bitter taste but has a greater cooling effect on the body
than Sweet taste.

Astringent taste is classified more in relation to its effect on the tongue

than its actual taste. It creates a puckering sensation in the mouth
(such as cranberries) or a dry, chalky feeling (such as many beans).
Foods like broccoli or cauliflower have a mildly Astringent taste that is
less detectable. Dry foods such as crackers and chips, most raw
vegetables, and the skins of fruits also have Astringent qualities.

Ayurveda (pronounced i-yer-vay-da) is an ancient system of holistic healthcare that is

becoming increasingly popular in the West today. Ayurvedic medicine focuses on all area of
health, including diet, lifestyle, exercise, detoxification, sleep, and the mind.

A sister science to Yoga, Ayurveda emerged from the sacred texts of ancient India, known
as the Vedas, or “Books of Wisdom.” These date back at least five thousand years and are
widely regarded as humanity’s oldest literature. As a completely universal body of wisdom,
Ayurvedic practices are as relevant today as they were 5000 years ago. Ayurvedic principles
can be woven into any culture or time period, because they are rooted in the laws and
cycles of Mother Nature.

According to Ayurveda, health is not a state defined by lab tests or yearly check ups. Health
is a continuous and participatory process that embraces all aspects of life: physical, mental,
emotional, behavioral, spiritual, familial, social, and universal. Achieving balance on all
levels of being is the true measure of vibrant health. The average person and standardized
treatment simply do not exist in Ayurvedic medicine. Every individual is a one-of-a-kind
with an equally unique blueprint for health. By providing a universal framework for
understanding these blueprints, Ayurveda teaches us to honor and support our true
individual natures.

The underlying prescription of Ayurvedic medicine is quite simple: recognize the power of
self-healing within, and you will become your own greatest doctor!

When we look to the beauty of nature, we find that five elements provide the foundation for
the entire physical world. Ayurveda recognizes these elements–Space, Air, Fire, Water, and
Earth—as the building blocks of all material existence.

Whether walking headfirst into a gale of wind or digging our hands into the soil, we possess
an inherent familiarity with the elements. All organic and inorganic substances are
combinations of these elements, be it a time-polished rock or a shiny piece of plastic. Every
object is unique because it contains a varying ratio of the five elements.

Ayurveda also observes the five elements within the human body. We nourish ourselves
with foods from the Earth, and eventually, our body returns to the earthly matter from
which it came. Water is our life-sustaining nectar, making up more than 70 percent of our
total body mass. Fire provides the body with heat and radiant energy and exists within all
metabolic and chemical actions. Air flows freely throughout the body, giving movement to
biological functions and feeding every cell with oxygen. Space is ever-present, humbly
residing in the background, providing the other elements with an opportunity to interact in
this way.

From an Ayurvedic perspective, the Water element encompasses more than the substance
we call water. It also embodies the physical qualities, biological functions, and energetic
properties of this element. For example, Water is liquid, heavy, soft, and cohesive. It
governs all bodily fluids and is necessary for chemical reactions to take place in nature. On
the subtler levels of the mind and emotions, Water relates to a calm personality and
promotes love, compassion, and contentment.

The Five Elements explain why substances of the natural world are harmonious with the
human body. We easily utilize plants, herbs, minerals, and water, because these substances
are the same in composition and character to our own underlying make-up

Have you ever wondered what actually accounts for differences in people? Why are some
people hyperactive and fast moving, while others exude grace and stillness? Why can some
people eat a five-course meal with ease, while others can barely finish a salad? Why are
some people inherently joyous, while others carry the weight of the world on their
shoulders? Modern genetics offers some insight, but what about the characteristics and
idiosyncrasies that make every person unique? Ayurveda answers all of these questions
with the Three Doshas: Vata, Pitta, and Kapha.

The doshas are biological energies found throughout the human body and mind. They
govern all physical and mental processes and provide every living being with an individual
blueprint for health and fulfillment.

The doshas derive from the Five Elements and their related properties. Vata is composed of
Space and Air, Pitta of Fire and Water, and Kapha of Earth and Water.
A person with a predominantly Vata constitution will have physical and mental qualities that
reflect the elemental qualities of Space and Air. That is why Vata types are commonly quick
thinking, thin, and fast moving. A Pitta type, on the other hand, will have qualities reflective
of Fire and Water, such as a fiery personality and oily skin. A Kapha type will typically have
a solid bodily frame and calm temperament, reflecting the underlying elements of Earth and
Water. While one dosha predominates in most individuals, a second dosha typically has a
strong influence. This is referred to as a dual-doshic constitution. To begin figuring out your
own unique constitution, click here for a dosha self-test.

The doshas are dynamic energies that constantly change in response to our actions,
thoughts, emotions, the foods we eat, the seasons, and any other sensory inputs that feed
our mind and body. When we live into the fulfillment of our individual natures, we naturally
make lifestyle and dietary decisions that foster balance within our doshas. When we live
against our intrinsic natures, we support unhealthy patterns that lead to physical and
mental imbalances.

If the proportion of doshas in your current state is close to your birth constitution, then your
health will be vibrant. A divergence between these states, however, indicates a state of
imbalance. Vikruti is the term used to describe this imbalanced deviation away
from prakruti.

In total, there are three primary doshic states:

Balanced: All three doshas are present in their natural proportions; also referred to as
“equilibrium.”
Increased: A particular dosha is present in a greater-than-normal proportion; also referred
to as an “aggravated” or “excess state.”
Decreased: A particular dosha is present in a less-than-normal proportion; also referred to
as a “reduced” or “depleted state.”

Of the three states, the increased or aggravated state leads to the greatest number of
imbalances. Such imbalances can arise from any number of influences, including following a
dosha-aggravating diet or, more generally, carrying too much stress in life. You can initiate
a restoration of balance, however, when you begin to understand both your unique
constitutional make-up and how to harmonize your internal environment and its needs with
the external world.

We are most susceptible to imbalances related to our predominant dosha. If you’re a Pitta
type, for example, you may experience heartburn (a common Pitta disorder) after eating
spicy foods. The key to remember is that like increases like, while opposites create balance.
By simply choosing cooling or more alkalizing foods, you can avoid heartburn, while also
supporting your underlying make-up.

Ayurveda offers specifically tailored recommendations for every individual, ranging from
general lifestyle changes to the treatment of dis-ease (literally, an imbalance within our
natural state of “ease”). For this reason, Ayurveda can truly be called a system of
individualized health care, something remarkably different from the Western model’s “one-
pill for all” approach. Since the doshas are used to detect imbalances before the
manifestation of dis-ease, Ayurveda is also a complete system of preventative medicine.

Vata derives from the elements of Space and Air and translates as “wind” or “that which
moves things.” It is the energy of movement and the force governing all biological activity.
Vata is often called the “King of the Doshas,” since it governs the body’s greater life force
and gives motion to Pitta and Kapha.

Just as the wind in balance provides movement and expression to the natural world, the
balanced Vata individual is active, creative, and gifted with a natural ability to express and
communicate. When the wind in a Vata type rages like a hurricane, negative qualities
quickly overshadow these positive attributes. Common signs of Vata imbalance include
anxiety and bodily disorders related to dryness, such as dry skin and constipation.

The qualities of Vata are dry, rough, light, cold, subtle, and mobile. A Vata individual will
display physical and mental characteristics that reflect these qualities in both a balanced
and an imbalanced state.

The main locations of Vata in the body are the colon, thighs, bones, joints, ears, skin, brain,
and nerve tissues. Physiologically, Vata governs anything related to movement, such as
breathing, talking, nerve impulses, movements in the muscles and tissues, circulation,
assimilation of food, elimination, urination, and menstruation. Psychologically, Vata governs
communication, creativity, flexibility, and quickness of thought.

Key Words to remember: Grounding, Warming, Routine

(Note: Many of the following suggestions will be explained in greater detail throughout the
book.)

-Eat a Vata-balancing diet.

-Eat in a peaceful environment.
-Engage in wholesome and contemplative activities (like spending time in nature).
-Follow a regular daily routine.
-Go to bed early.
-Meditate daily.
-Do gentle physical exercise like yoga, swimming, tai chi, or walking.

Ways Vata Becomes Imbalanced

-Eating Vata-aggravating foods

-Eating while anxious or depressed
-Eating on the run
-Drinking alcohol, coffee, or black tea
-Smoking cigarettes
-Following an irregular daily routine
-Going to bed late at night

(Note: For more extensive information on all three doshas, please see  Eat-Taste-Heal)
Pitta derives from the elements of Fire and Water and translates as “that which cooks.”
It is the energy of digestion and metabolism in the body that functions through carrier
substances such as organic acids, hormones, enzymes, and bile. While Pitta is most closely
related to the element of Fire, it is the liquid nature of these substances that accounts for
the element of Water in Pitta’s make-up.

The qualities of Pitta are oily, sharp, hot, light, moving, liquid, and acidic. A Pitta individual
will display physical and mental characteristics that reflect these qualities in both a balanced
and imbalanced state.

The main locations of Pitta in the body are the small intestine, stomach, liver, spleen,
pancreas, blood, eyes, and sweat. Physiologically, Pitta provides the body with heat and
energy through the breakdown of complex food molecules. It governs all processes related
to conversion and transformation throughout the mind and body. Psychologically, Pitta
governs joy, courage, willpower, anger, jealousy, and mental perception. It also provides
the radiant light of the intellect.

When a person has a tendency to “overheat,” excess Pitta is usually the culprit. Just as a
campfire may turn into a forest fire without proper care, the internal fire of the mind and
body must be kept in check.

The balanced Pitta individual is blessed with a joyful disposition, a sharp intellect, and
tremendous courage and drive. As the fire of the mind and body becomes unruly, however,
the laughing Pitta quickly becomes the yelling Pitta. Anger, rage, and ego replace Pitta’s
positive attributes, leaving an individual who is bitter with life and overbearing towards
others. There is a saying that imbalanced Pitta individuals don’t go to hell; they simply
create it wherever they go! Pitta imbalances commonly manifest in the body as infection,
inflammation, rashes, ulcers, heartburn, and fever.

Ways to Balance Pitta

Key Words to Remember: Cooling, Calming, Moderation

-Eat a Pitta-balancing diet.

-Eat in a peaceful environment.
-Avoid artificial stimulants.
-Engage in calming activities, like spending time in nature.
-Meditate daily.
-Do calming physical exercise, such as yoga, swimming, tai chi, or walking.

Ways Pitta Becomes Imbalanced

-Eating Pitta-aggravating food

-Eating while angry
-Drinking coffee, black tea, or alcohol
-Smoking cigarettes
-Over-working
-Being overly competitive

Kapha derives from the elements of Earth and Water and translates as “that which sticks.”
It is the energy of building and lubrication that provides the body with physical form,
structure, and the smooth functioning of all its parts. Kapha can be thought of as the
essential cement, glue, and lubrication of the body in one.

The qualities of Kapha are moist, cold, heavy, dull, soft, sticky, and static. A Kapha
individual will display physical and mental characteristics that reflect these qualities in both
a balanced and imbalanced state.

The main locations of Kapha in the body are the chest, throat, lungs, head, lymph, fatty
tissue, connective tissue, ligaments, and tendons. Physiologically, Kapha moistens food,
gives bulk to our tissues, lubricates joints, stores energy, and relates to cool bodily fluids
such as water, mucous, and lymph. Psychologically, Kapha governs love, patience,
forgiveness, greed, attachment, and mental inertia. With its earthly makeup, Kapha
grounds Vata and Pitta and helps offset imbalances related to these doshas.

Just as a nourishing rainstorm may turn into a rampant flood, the fluids of the body may
flood the bodily tissues, contributing to a heavy dampness that weighs down the body and
clouds the mind. This dense, cold, and swampy environment becomes the breeding ground
for a number of bodily disorders such as obesity, sinus congestion, and anything related to
mucous. Mentally, the loving and calm disposition of the Kapha individual may transform
into lethargy, attachment, and depression.

Ways to Balance Kapha

Key words to remember: Drying, Stimulating, and Expression

-Eat a Kapha-balancing diet.

-Eat in a loving environment.
-Avoid a luxurious, leisurely lifestyle
-Focus on non-attachment in daily life.
-Do emotional housekeeping regularly.
-Make time for introspective activities, like meditation and writing.
-Make a distinction between being nice and being taken advantage of.
-Go to bed early and rise early, with no daytime naps.

Ways Kapha Becomes Imbalanced

-Eating Kapha-aggravating food

-Overeating
-Eating to offset emotions (like indulging in sweets when depressed)
-Spending too much time in cool, damp climates
-Not engaging in physical activity
-Spending most of one’s time indoors (especially on the couch watching TV!)
-Avoiding intellectual challenges

Central to the Ayurvedic understanding of digestion is the strength of this digestive fire,
called agni. Composed of various acids and enzymes, agni is seated within the lower
stomach and small intestine and relates to Pitta dosha.
Ayurveda refers to an individual’s overall digestive capabilities in relation to agni (“Her
agni is balanced,” for example). While it’s common to use the terms agni and “digestive
fire” interchangeably, there are in fact a total of 13 different agnis governing all
metabolic functions of the body. Any process involving heat, light, transformation, and
conversion relates to agni. On a universal scale, agni is the creative flame of intelligence
that is present in all life.
After an individual’s current doshic state, agni is the most important factor in
determining dietary needs. It‘s a readily observable fact that we all digest food
differently. One individual may gleam with satisfaction after a meal, while another
person may clutch his stomach in agony after eating the exact same thing. For this
reason, terms like “iron stomach” and “eating like a bird” have become everyday terms.
Common ways agni becomes weak or aggravated include: eating out of accordance with
one’s constitution, habitually eating the same foods, overeating, eating tasteless foods,
drinking too much water with meals, staying up late, eating at irregular times, and
resisting the urge to eat, and not exercising enough.
Ayurveda identifies numerous ways to improve agni. Adding Pungent spices to food
(such as cumin or cayenne) or drinking spicy teas (such as ginger tea) is one of the
easiest ways to spark the digestive fire. Physical activity also strengthens agni by
stimulating the overall metabolic activity of the body. For variable agni conditions, eating
meals at regular times each day is highly beneficial, while eating Pitta-pacifying foods will
help balance sharp agni conditions.

If water and blood are the sweet nectars of the body, ama is the rotten sludge. Ama is
undigested food residue that lodges itself within the organs and channels of the body.
With the consistency of a sticky paste, ama is whitish-yellow in color and has a putrid
smell.
When our ability to digest food becomes impaired, the body can no longer absorb
essential nutrients. Undigested and partially digested food lingers in the body, leading to
the formation of ama. Ayurveda views ama as one of the most threatening opponents to
good health, linking the majority of health disorders in some way to the presence of this
substance. Simply stated, ama is undigested food that begins to eat you!
Ayurveda identifies numerous ways to prevent the accumulation of ama. A balanced
diet, lifestyle, and exercise routine are important places to begin. Inward practices such
as meditation are also important for staying in touch with the true essence of your inner
nature.
Ayurveda also identifies numerous ways to rid the body of excess ama. Sweating
through physical exercise, for example, is a highly effective way to release ama from the
tissues and channels of the body. After breathing, sweating is the body’s second largest
method of detoxification. Special dietary practices, such as drinking cleansing teas or
fasting, are also effective. We will discuss these in detail in Chapter 5.
If you would like to get a general idea of your current ama levels, print out the
questionnaire below and circle a number for each question. A score between 0-15
indicates a low level of ama; 16-35 indicates a moderate amount of ama; and 36-50
indicates a high level of ama.
Ama Questionnaire    
     
I often feel a sense of blockage in my body 012345
(such as constipation or congestion).
I often have difficulty digesting food 012345
I feel foggy when I wake up in the morning. 012345
I tend to feel weak for no apparent reason. 012345
I often feel lethargic and unmotivated. 012345
I feel the need to cough regularly. 012345
I become easily exhausted, both mentally and physically. 012345
I frequently feel depressed. 012345
I often have no taste for food 012345
I catch a cold several times a year. 0 1 2 3 4 

Since there’s a physical by-product of poor digestion (ama), there must also be an end-
product of perfect digestion. Ayurveda refers to this substance as  ojas and cherishes it
as one of the most health-promoting agents of the body. If ama is the great enemy, ojas
is the beloved partner in maintaining and improving health.
The proper digestion and assimilation of food governs the production of ojas. According
to Ayurveda, ojas directly influences physical, mental, emotional, and spiritual life. One
can, therefore, view ojas as the reward for eating healthfully. It’s common to use terms
such as “high” and “low” to describe ojas levels.
Along with eating a balancing diet, one can increase ojas in a variety of ways. General
guidelines are to love yourself and others, live a healthy lifestyle, and always take time
to appreciate the joys in life. Other ways to increase ojas include:
• Laugh and smile a lot
• Take time to relax
• Meditate regularly
• Spend time in nature
• Exercise your creativity
• Offer your gifts to others
• Follow your heart’s passion
  • Engage in physical activity

 
We all know that food is required for life. The way in which food actually feeds the body,
however, is often not understood. Ayurveda identifies seven vital tissues that provide
nourishment, growth, and structure to the entire body. These tissue layers,
called dhatus, are strikingly similar to the major tissues identified by modern science.
Ayurveda expands upon modern interpretation, however, by also including tissues in
liquid form. The 7 dhatus are:
1. Plasma (Rasa)
2. Blood  (Rakta)
3. Muscle (Mamsa)
4. Fat (Meda)
5. Bone  (Asthi)
6. Bone marrow and nerve (Majja)
7. Reproductive fluid (Shukra)
Once food is fully digested, the building of tissues commences. Beginning with plasma,
the tissues form sequentially, with each layer building upon the layers that come before
it. An imbalance within any tissue will, therefore, affect all subsequent tissues.
Unhealthy plasma, for example, will affect all layers.
Proper diet and digestion ensure excellent tissue renewal. Plasma is rich in digestive
nutrients and actively transfers these nutrients to subsequent tissue layers. In this way,
even the deepest and most complex tissues are nourished by the foods we eat. Ojas is
the ultimate “essence” of each dhatu. The most effective way to improve the health of
the dhatus is to increase ojas. Improper diet and digestion, on the other hand, will lead
to ama formation in each tissue layer.

To help determine your constitution, we’ve provided a brief questionnaire below. We

recommend printing out the questionnaire and circling the answers with a pen. For each
statement listed beneath Vata, Pitta and Kapha, circle the number that most closely
indicates how much it applies to you. Then, add up the numbers to get a total score for
each dosha.
We recommend first answering the questions in accordance with general trends
throughout your life. This will give you a better understanding of your underlying birth
constitution, or prakruti. Then answer the questions in accordance with how you look,
feel, and behave today. For example, if you’ve slept well throughput your life, but just
started having sleeping problems, the second set of answers will reflect this current
imbalance, or vikruti. It’s also important to remember that most individuals have one
primary dosha, followed by a prominent secondary dosha.
A simple questionnaire will not always capture the full dynamism of the doshas. For this
reason, we also recommend consulting a qualified Ayurvedic practitioner.
0-1 Doesn’t apply
2-3 Sometimes applies
4-5 Applies most of the time

Physical Characteristics    
     
1. I am slender and don’t gain weight easily. 012345
2. I am taller or shorter than average. 012345
3. “Thin” describes many of my bodily features (such as my hair, 012345
neck, fingers, and lips).
4. My energy fluctuates and often comes in bursts. 012345
5. My appetite is variable (i.e., high one day and low the next). 012345
6. I have a tendency to become bloated, gassy, or constipated. 012345
7. My skin frequently becomes dry. 012345
8. I tend to have cold hands and feet. 012345
9. I am a light sleeper and often have difficulty falling asleep. 012345
10. I prefer warm, moist weather to cold or dry weather. 012345

Psychological Characteristics    
     
1. I am creative and imaginative. 012345
2. I enjoy artistic forms of expression. 012345
3. My mind is active and often restless. 012345
4. I learn quickly but also forget quickly. 012345
5. I become “spaced out” quite easily. 012345
6. I have a tendency to feel anxious, nervous, and insecure. 012345
7. I speak quickly and use hand gestures. 012345
8. I am always on the go. 012345
9. My lifestyle and daily routine are irregular. 012345
10. My dreams are active and colorful. 012345

Physical Characteristics    
     
1. I have a medium build and gain or lose weight easily. 012345
2. My height is average. 012345
3. My physical features are sharp or pointed (such as my nose, chin, 012345
and teeth
4. My energy and activity levels are high. 012345
5. My appetite is strong; I can eat large quantities of food. 012345
6. My bowel movements are regular; I occasionally have diarrhea. 012345
7. I perspire quite easily. 012345
8. My skin is oily and has a reddish tone. 012345
9. My eyes are penetrating and light in color. 012345
10. I prefer cooler weather and become irritable in hot weather. 012345

Psychological Characteristics    
     
1. I am goal oriented and achieve anything to which I put my mind. 012345
2. I have a good sense of humor. 012345
3. I have a strong intellect and enjoy learning new things. 012345
4. I have a natural ability to lead others. 012345
5. I am a perfectionist. 012345
6. I tend to become irritable, impatient, and angry. 012345
7. I am critical of myself and others. 012345
8. Many people think I’m stubborn. 012345
9. I become irritable if I skip a meal. 012345
10. I enjoy competition. 012345

Physical Characteristics    
     
1. I gain weight easily and lose weight with great difficulty. 012345
2. I am short and stocky or tall and sturdy. 012345
3. “Thick” describes many of my bodily features (such as my hair, 012345
neck, fingers, and lips).
4. I have abundant strength and stamina. 012345
5. My digestion is weak and I often feel heavy after eating 012345
6. My bowel movements are highly regular. 012345
7. My skin is smooth and oily and tends to be pale. 012345
8. I sleep deeply and soundly. 012345
9. I catch colds quite frequently. 012345
10. I prefer hot weather over cold or damp weather. 012345

Psychological Characteristics    
     
1. I have a big heart and prefer to focus on the good in the world. 012345
2. I am calm in nature and not easily angered. 012345
3. I prefer a slow, relaxed lifestyle. 012345
4. I don’t learn as quickly as others, but my long-term memory is 012345
excellent.
5. I become sentimental quite easily; I often think about the past. 012345
6. I am methodical in my actions. 012345
7. I am highly protective of myself and family. 012345
8. I let negative emotions build up rather than addressing them. 012345
9. I usually let others take the lead. 012345
10. I am a natural listener and frequently help others with their 012345
problems.

Ayurvedic Fasting
Fasting is an effective way to kindle the digestive fire and burn away accumulated toxins
from the body and mind. It also eliminates gas, makes the body light, improves mental
clarity, and preserves overall health. Ayurveda favors regular, short-term fasting over
infrequent, long-term fasting. This could entail fasting on the same day each week or
setting a few days aside each month to fast, depending on your constitution and
cleansing requirements. According to Ayurveda, abstaining from food or water for
extended periods of time depletes bodily tissues, leading to doshic imbalance.
The primary types of fasting in Ayurveda, include:
-Consuming light foods only (such as Kitchari and Kanjee)
-Consuming fruits, vegetables, or juices only.
-Abstaining from solid foods while drinking water or herbal teas.
-Abstaining from both food and water.
In determining the appropriate type and length of a fast, it’s important to take into
account your constitution, digestive strength, level of ama, and overall vitality. It’s never
advised to deplete your energy during a fast. If you’re new to fasting or have a chronic
illness, we recommend consulting an Ayurvedic practitioner for specifically tailored
guidance.
The signs of effective fasting, include:
-Lightness in the body, clarity in the mind, and increased energy.
-Regular bowel movements with no gas or bloating.
-A clean tongue and fresh breath.
It’s best to choose a fasting period in which you’ll be able to follow a peaceful, non-
stressful routine. We recommend following the daily and nightly routine
recommendations in Chapter 4 of Eat-Taste-Heal. It’s also important always to break
your fasts properly. The most important rule to remember is to begin eating again
gradually, slowly working your way up to solid foods.
(Note: Eat-Taste-Heal includes fasting recommendations for each constitutional type.)
 
Simple Detoxifying Tea
Sipping warm teas throughout the day is also a highly effective way to flush out
accumulated toxins from the body. Simply place the ingredients in a medium saucepan
with 4 cups filtered water, bring the water to a boil for 5 minutes, and then steep for 2
to 5 minutes. Always add the lemon while the tea is steeping. Strain into a tea pot or
thermos.
This is an excellent tea for individuals with a Kaphic constitution who are trying to lose
weight.
 
Kapha Tea
1 teaspoon cumin seeds
½ teaspoon coriander seeds
1 cinnamon or licorice stick
10 fresh basil leaves
Squeeze lemon juice
Panchakarma: Rejuvenating Detoxification
Panchakarma is a Sanskrit word meaning “five actions or treatments.” As the primary
method of detoxification in Ayurveda, Panchakarma rids the body of toxic materials left
by disease and poor nutrition. It also expels excess doshas from the body. Therapies are
individualized based upon constitutional types, doshic imbalances, age, digestive
strength, immune status, season, and a host of other factors. Panchakarma promotes
deep purification within the tissues, using safe, gentle methods.
Preparatory treatments to Panchakarma include light fasting, steam therapy, herbalized
oil massage, and the intake of herbal decoctions or oils. These procedures help loosen
accumulated toxins (ama), which then enter the major channels of the body for
elimination. The five primary treatments of elimination include: herb-induced emesis or
vomiting (vamana), herb-induced purgation (virechana), herbal decoction enema
(asthapana basti), medicated oil enema (anuvasana basti), and the nasal administration
of medication (nasya). Depending on an individual’s needs, all five or only select
treatments are used. There are also several adjunct treatments, such as the
luxurious shirodhara, in which a continuous stream of warm oil is gently poured
between the eyebrows (on the “third eye”) of the patient.
Like any medical procedure, Panchakarma begins with an initial consultation by a
qualified health professional, who can determine an individual’s prakruti (birth
constitution), the nature of the health problem, and the appropriate therapies. Ayurveda
also recommends Panchakarma for healthy individuals as a preventative measure,
particularly at the junction points between the seasons. For more information, please
visit the Kauai Center for Holistic Medicine’s web site.
 

Consider two apples sitting side by side: The first is picture-perfect, almost plastic
looking, while the other has a few minor blemishes and looks like it was just picked from
a tree. Biting into the first apple, you experience a bland flavor and chalky texture. Biting
into the second apple, sweet juice literally trickles from the corners of your mouth.
The first apple is a creation of modern industrial farming. Sprayed with pesticides from
infancy and then polished and waxed with more chemicals after picking, it harbors a
toxic secret. It’s looks flawless but contains residues from these harmful chemicals. The
second apple is organic. It didn’t require any chemicals, pesticides, or artificial beauty
treatments- just sunlight, rain, and the nurturing forces of Mother Nature.
Rather than settling for the first apple, consumers are beginning to demand the organic
variety in record numbers. Organic foods are now the fastest growing sector of the food
industry in the United States, Canada, and Europe.
Despite being a now-familiar term, many still wonder what “organic” actually means?
Organic foods are those produced in rich, fertile soils without the use of synthetic
pesticides, herbicides, or fertilizers. Organic farming also shuns genetic modification,
irradiation, and the use of sewer sludge as fertilizer. In addition to organic fruits and
vegetables, you can now also buy organically grown grains, legumes, nuts, oils, sugars,
teas, wines, and a variety of other foods and beverages.
3 Reasons to Buy Organically
1.) Organic Foods are Better for You
Organic foods are grown in bio-diverse soil that is rich in vitamins, minerals and other
micronutrients. Recent studies suggest that the nutrient levels in conventionally grown
foods, by contrast, have declined over the past twenty-five years as fertile topsoil has
eroded.
Currently, little long-term research has been conducted comparing the nutritional
contents of organic versus conventionally grown foods. A study in the Journal of Applied
Nutrition, however, suggests that organic foods are higher in several essential nutrients.
In comparing conventionally grown apples, potatoes, pears, wheat, and sweet corn over
a two-year period, the study found that organically grown foods averaged 63 percent
higher in calcium, 73 percent higher in iron, 118 percent higher in magnesium, 60
percent higher in zinc and 29 percent lower in mercury than the conventionally raised
foods.
According to Ayurveda, organic foods also contain a higher concentration of energy
or prana, thus nourishing both mind and body on deeper levels. In eating organic food,
you can also feel safe knowing you’re eating clean, vibrant food.
2.) You Support a Healthier Environment
Organic farming is a reciprocal process: We take care of the land and the land takes care
of us. This arrangement is in harmony with an understanding of the interconnectedness
of all life.
Conventional farming treats land as a commodity. Vegetables are likened to money
springing up from the soil. Thousands of consecutive acres are typically planted with the
same crop, without giving the soil a chance to regenerate between harvests. This type of
mono-crop farming has resulted in depleted topsoil and a consequential deficiency of
vital nutrients in our food supply.
When we choose to eat organic foods, on the other hand, we celebrate a natural cycle of
life that has taken place for millennia. We also support a sustainable farming method
that will allow this cycle to continue for millennia to come.
3.) You Support the Small Farmer
Farming has traditionally been a great art form—women and men living in accordance
with nature, getting to know the ins and outs of every plant and season. Over the last
three decades, however, multinational corporations have virtually wiped out this ancient
tradition. Today, for example, five companies account for 90 percent of the food
consumed in the United States.
Organic farming has given rise to a new era of small farmers. A common misconception
about these farmers is that the higher retail prices of organic foods bring them great
wealth. In reality, most organic farmers work at much smaller, less cost-effective scales
and therefore don’t enjoy the same profit margins as larger companies.
Another common misconception holds that organic foods cost significantly more than
conventionally grown foods. Some people claim they’d love to buy organic foods, but
they can’t afford to double their grocery bills. In reality, prices for organics are closer to
15 to 25 percent higher on average than their conventionally produced counterparts.
Fresh produce and dairy products, however, may be higher, depending on the store and
season.
One way you can verify this for yourself is to price five regular items in your supermarket
against comparable items in the health food aisle of the store (or in your local health
food store). You may find that you can only afford select organic items. This is fine. Even
buying one organic staple each week represents a conscious decision to improve the
quality of the food you eat. One way to cut prices dramatically is to buy directly from
your local farmers. Often, you will end up paying less than you would for conventionally
grown items. As organic farming becomes more widespread, the prices of these foods
should also drop, making them available to a broader spectrum of society.
Through buying organic foods, you directly support the small farmer. Even if you buy
items from a larger organic food company, you still support organic farming as a
movement. This, in turn, helps small organic farmers, since larger companies frequently
will also buy their raw materials from a number of smaller producers. As organic foods
have grown in popularity, however, huge conglomerates have begun to create
subsidiaries dedicated to tapping into this profitable market. If you prefer not to support
such conglomerates, do a little research to determine what companies are behind the
products you’re buying.
Organic Labeling
Until recently, a number of private and state agencies have regulated organic standards
in the United States. In October 2002, the United States Department of Agriculture
(USDA) implemented a set of organic labeling guidelines. These are currently the most
extensive organic labeling standards in the world.
Some may say they’re also the most confusing guidelines. To help you untangle them,
here’s a simplified summary of what the government-issued terms mean.
USDA Guidelines for the Organic Label
“100 Percent Organic”:
-Must contain only organically produced ingredients, excluding water and salt.
-The USDA seal may be used on these products.
“Organic”
-Must contain at least 95 percent organic ingredients, excluding water and salt.
-The USDA seal may be used on these products.
“Made with Organic Ingredients”
-Must contain at least 70 percent organic ingredients, excluding water and salt.
-May list up to three of the organic ingredients or food groups on the main display panel.
-The USDA seal may not be used on these products; however, the certifier’s seal or mark
may be used along with the percentage of organic ingredients.
- Non-organic ingredients (30 percent or less) may not be genetically modified, bio-
engineered, irradiated, or fertilized with sewage sludge.
-Must not contain added sulfites or nitrates, except wine, which may contain added
sulfur dioxide.
Products made “with some organic ingredients”
-May contain less than 70 percent organic ingredients, excluding water and salt.
-May only identify organic ingredients in the ingredient statement and may not use the
USDA organic seal or a certifier’s seal or mark. When organic ingredients are identified,
the total percentage of organic ingredients must also be given.
Food additives have fallen in stature since their days as the crowning achievements of
modern nutritional technology. With the invention of chemical additives in the 1930s,
the storage and shipment of food suddenly became much easier. Many foods also
became cheaper, as spoilage-caused waste dropped. Consumers could suddenly enjoy
the agricultural bounty of distant lands that had vastly different growing climates. As the
profits of chemical companies increased, the additive industry expanded with relentless
force. Hundreds and eventually thousands of additives made their way into the U.S. food
chain. Today, over 3000 additives are used in the U.S. food industry.
These additives have become the defining characteristics of most processed and
packaged foods. Common additives include coloring and flavoring agents, sweeteners,
preservatives, bleaches, emulsifiers, binders, and anti-caking agents.
Similar to the case with GM foods, the testing and research to justify the widespread use
of food additives does not exist. What we do know, however, is that all chemical
additives are artificial. That means our bodies have to work harder to process and
remove these additives. While some additives serve useful purposes and appear to be
safe for human consumption, we also know that many others substances are proven
toxins, carcinogens, and allergens.
Consumers are told that small amounts of substances such as Red Dye #3 are completely
safe for human consumption. This fails to take into account, however, the damaging
effects of these chemicals on the body over time. After becoming lodged in the tissues of
the body, they can lead to free-radical damage, weakened immune function, and a host
of other medical problems.
Over the last fifty years, our senses have been conditioned to artificial additives. The
taste, look, feel, and smell of foods are widely governed by these agents. In the
commercial food industry, every measure is taken to make the nutritionally void appear
and taste appetizing. Crops grown on nutrient-deficient lands are augmented by artificial
tastes and coloring agents. Even the smells in the typical fast-food meal today are
concocted in chemical labs.
If it seems like the infiltration of additives into our food is irreversible, consider this fact:
while the United States allows thousands of food chemicals, some European countries
allow fewer than 20. Once again, we have a case of corporate profits winning out over
collective health. Buying unrefined, fresh, organic whole foods is a direct way to curb the
market for artificial food products.

The term “refined” may evoke notions of knowledge, wealth, and sophistication. When
it comes to food, however, this term is a euphemism at best. Once upon a time, “white
foods” or refined carbohydrates were considered a delicacy in the West. Brown bread
and other whole grains were looked down upon as the food of the poor. In actuality,
people were paying more money for less nutrition.
Refinement is a process by which the two outer layers of a grain, know as the bran and
germ, are stripped away. Most of the nutrients in grains, such as fiber, iron, calcium,
vitamin E, and the B vitamins, are stored in these outer layers. In order to make up for
this nutrient loss, many refined foods are “enriched,” by the addition of small amounts
of nutrients back into the food. An increased shelf life is the primary economic motive
for such refinement. The stripped away nutrients also receive a premium in today’s
booming supplement market.
According to Ayurveda, refined foods disrupt the normal course of metabolism. A diet
high in refined foods creates ama in the body. Foods such as white flour, white rice, and
white sugar are also often bleached, increasing their toxicity. The lack of fiber and
roughage in such foods also makes it more difficult to them to pass through the digestive
tract, as evidenced by the widespread problem of constipation in the West.

Microwave ovens are one of the most common appliances in modern kitchens. The way
they actually cook food, however, remains a mystery to many. Accidentally discovered in
the 1940s as an offshoot of military radar technology, microwave ovens use radio waves
to heat food from the inside out. These waves increase the vibrational rate of water and
food molecules, which in turn generates heat that cooks the food.
Research has shown that microwave cooking alters the molecular structure of food.
Studies have also shown that eating microwaved food may promote harmful changes in
blood composition. It’s a well-known precaution that you should avoid standing in front
of microwave ovens while in use, due to the possible effects of the emitting waves. Little
regard, however, is given to the effects these waves may have on the foods placed inside
of them.
And you may be thinking…yes, but microwaves are so easy and convenient! There’s no
question about it; they’re about as easy and convenient as it gets. This degree of
convenience, however, often breeds unhealthy dietary choices. Leftovers, along with
instant and pre-cooked foods, are the tamasic staples of microwave cuisine. Instead of
relying on your microwave, we encourage you to engage in the cooking process. The
preparation of vibrant food is an act of loving creation. Regarding microwaves and any
other enticing technology that comes along, just remember that it’s best to keep things
as natural as possible.

Irradiation is a process of passing food through nuclear-derived gamma rays before

packaging. This process has become increasingly popular with the food industry in
recent years as a way to increase shelf-life and combat food-borne diseases such as E.
coli 0157:H7 and Salmonella. In the 1960s, the U.S. military first began serving irradiated
foods to its personnel. The FDA halted the use of these foods, however, after irradiated
sugar was shown to damage human chromosomes and affect cell growth.
International food scares such as Mad Cow Disease brought irradiation back with a
vengeance in 2000, when the USDA legalized the irradiation of beef and other animal
products. Most foods are now approved for irradiation in the U.S., including grains, nuts,
seeds, fruits, and vegetables. While labeling is required for any irradiated product sold in
a store, restaurants and cafeterias are not required to label these foods.
Currently, no long-term studies have been conducted on food irradiation. Short-term
studies have shown irradiation to produce free radicals and other potentially
carcinogenic byproducts in the body. It has also been shown to destroy important
vitamins and enzymes in food. After European studies demonstrated that irradiated fats
contain cancer-causing properties, the European Union limited food irradiation to spices
and dried herbs.
Proponents of food irradiation emphasize its important role in making foods safe. Similar
in function to taking a pill to mask the symptoms of an illness, however, irradiating food
does not address the underlying problem. It merely allows unhealthy and inhumane
cycles of growing and production to continue. Only by breaking this cycle will change
occur—a change we can all support by refusing to purchase irradiated foods.

Water is the universal elixir of life. It makes up more than 70 percent of our total body
mass and covers the same proportion of the Earth’s surface. We can live without food
for a month or more; but we will perish in a matter of days without water. It’s widely
known that drinking enough water each day is an essential key to health. The quality of
the water we drink, however, often gets overlooked.
Today, we are blessed with remarkable convenience in obtaining the water we drink.
While some people still hike for miles to find fresh water, we simply turn on a faucet or
run to the nearest store. Such convenience, however, also breeds less care regarding the
quality of water we drink.
Basic chemistry tells us that water is composed of two hydrogen atoms and a single
oxygen atom. Unfortunately, this doesn’t mean that all water is created equally.
Most of the global water supply is no longer the pure substance that cultures have
cherished for millennia. Water is now widely tainted with harmful chemicals and
inorganic materials. Pollutants from farming, industrial dumping, and decaying pipes are
among the biggest threats. These include mercury, iron, lead, copper, arsenic, various
fertilizers and pesticides, asbestos, cyanide, radium, and other industrial chemicals.
Despite extensive water treatment methods, trace amounts of these substances often
remain in drinking water. Repeated exposure to these toxins has been linked to cancer,
Alzheimer’s disease, and a wide range of other illnesses.

Cow’s milk is heralded by the modern dairy industry as one of nature’s most wholesome
foods. Classical Ayurvedic texts agree with this notion, although a major point of
difference exists: the highly prized milk of ancient times is barely comparable to the
substance we call milk today.
Similar to GM crops, U.S. milk production may be likened to a large-scale science
experiment. Cows grow up on factory farms where they receive regular injections of
growth hormones and antibiotics. Instead of grazing on grass, they eat legumes, grains,
and other foods that may contain dangerous herbicides and pesticides. Residues from
these drugs and chemicals leech directly into the cows’ milk. This prompted the
European Economic Community in 1990 to ban the importation of hormone-treated U.S
milk (an embargo that still holds today). The widespread use of the genetically
engineered hormone rBGH has rekindled this international debate in recent years. This
hormone artificially increases a cow’s milk production from 10 to 15 percent.

From an Ayurvedic perspective, the pasteurization and homogenization of cow’s milk

renders the food dull or tamasic. While these processes increase the safety, shelf life,
and aesthetic appeal of commercial milk, they deplete its vitality. Important enzymes
and beneficial bacteria are destroyed in the pasteurization process, making milk difficult
to digest. Homogenization is the process of breaking up the fat globules in milk so they
remain evenly suspended in the milk, rather than separating into a layer of cream. From
an Ayurvedic standpoint, this artificial process changes the qualities and molecular
structure of the milk, making it more difficult to digest. The methods used to create low-
fat and nonfat milk have similar effects on digestion. Low-agni conditions (common in
Vata types) and excess-ama conditions (common in Kapha types) also inhibit the body’s
ability to digest milk properly.
Lactose intolerance occurs when an individual is unable to produce the enzyme lactase,
which is responsible for digesting the milk sugar lactose. Characterized by gas, bloating,
cramping, and diarrhea, this increasingly common condition may be partly explained by
the digestive factors discussed above. A broader geographic focus must also be taken
into consideration. In areas where dairy farming has been conducted for thousands of
years such as northern Europe, India, and certain African countries, lactose intolerance is
less common. In cultures not based on dairy farming, by contrast, there is a greater
susceptibility to this intolerance.
Ayurveda favors fresh, raw, organic milk. Unless you have your own cow or personally
know a dairy farmer, it’s difficult to find raw milk in the West today. Organic milk is the
next best option. Regardless of the source, Ayurveda always recommends boiling milk
before consumption to break down complex protein molecules, making the milk lighter
and easier to digest (while retaining the important enzymes and beneficial bacteria).
Simply bring the milk to a boil and let it cool down to room temperature before
consuming. Adding a pinch of ginger or cardamom will also increase the digestibility of
milk.
Ayurveda never recommends drinking milk straight out of the refrigerator. Cold milk
extinguishes the digestive fire, which neutralizes important digestive enzymes and
promotes the formation of mucous (or ama). Combining milk with incompatible foods
will have similar effects. As a rule, it’s best to drink milk either on its own or with other
Sweet foods, such as grains. Consuming milk with fish is a particularly ill-suited
combination that leads to digestive disturbances and skin problems. It’s also best to
avoid drinking milk with meats, yeasted breads, sour fruits, bananas, and melons.
Vata types benefit from the grounding and strengthening properties of milk. Milk
nourishes the deeper tissues of the body and supports the production of the vital fluid
ojas. Some Vata types, however, may not tolerate milk due to their greater susceptibility
to food allergies. Pitta types benefit from the cooling and calming effects of milk. Kapha
types are the least suited to milk consumption, due to its high fat content and mucous-
forming effects.
If cow’s milk doesn’t agree with you, there are a number of healthy substitutes available
today. Soy milk is one of the most popular options, due to its pleasant taste and high
protein content. Other plant-based milks derive from rice, barley, almonds, cashews,
oats, and potatoes. It’s best to choose these substitutes in accordance with those foods
best suited to your primary dosha. We also recommend buying organic brands when
possible, especially for soy milk. Organic goat’s milk is another available option. Kapha
types do well with goat’s milk due to its mildly heating property and non-mucous
forming effect. Vata and Pitta types, however, do better with plant-based milk
alternatives

Eat • Taste • Heal: An Ayurvedic Guidebook and Cookbook for Modern Living provides modern
applications of Ayurveda, humankind’s most ancient system of healthy living. A complete guidebook
and cookbook in one, Eat • Taste • Heal offers every reader an individualized blueprint for achieving
vibrant health. Fulfilling the adage, “Let Food Be Thy Medicine," Eat • Taste • Heal  offers recipes that
are inviting to both the kitchen novice and master chef.
The authors are a unique trio: physician, patient, and chef. Dr. Thomas Yarema M.D., director of Kerala
Ayurveda, created an integrative dietary program rooted in common sense. Daniel Rhoda, an Ayurvedic
practitioner who found healing through Ayurveda, demystifies the ancient science that helped restore
his health. Chef Johnny Brannigan, an internationally trained Ayurvedic chef, has created more than 150
recipes to empower individual healing through the exploration of taste.
Eat • Taste • Heal is the recipient of 7 National Awards, including:
-USA Book News: Award Winner: Health/Diet Category
-ForeWord Magazine: Gold Medal Winner: Health
-Maverick Award for Excellence in Photography
-Writer’s Digest Magazine: Best Reference Book, International Self-Published
-USA Book News:  Award Winning Finalist: Health/Alternative Medicine Category
-Nautilus Book Awards: Award-Winning Finalist: Food/Cooking/Nutrition
-ForeWord Magazine: Award-Winning Finalist: Cooking

A Complete Ayurvedic
Guidebook
 Over 150 Doshic Recipes

Western Cooking
Ingredients

The Use of Food as

Medicine

Award-Winning
Photography

Complete Detoxification
Programs

Lifestyle and Seasonal

Routines

Meditation and
Breathing Exercises

Vegan and Gluten-free

Alternatives
   

The 6 Tastes of Ayurveda

The 6 Tastes of Ayurveda. The sweet taste is comprised of water and earth, and is good for
balancing Vata and Pitta. The salty taste consists of earth and fire. Some examples of pungent
foods: hot peppers, ginger, onions, garlic, mustard, and hot spices. Bitter taste consists of air and
space. The astringent taste is ..
Most of us are familiar with four basic tastes—sweet, sour, salty, and bitter. But in Ayurveda, there are
actually six tastes. Uncover what they are, which foods fall into each category, and how it all affects your
doshas.

In Ayurveda, there are six tastes or Rasas: sweet, sour, salty, bitter, pungent, and astringent. Ayurveda
recommends including each of the tastes in every meal. The belief is that incorporating all six tastes in
your meals and adjusting the amounts to your personal constitution will help you maintain balanced
nutrition and good health, and feel satisfied overall.

The 6 Rasas
Taste is made from the same five elements that make up the doshas: space, air, fire, water and earth.
And each taste has an effect on Vata, Pitta, and Kapha. When your doshas are out of balance, these six
tastes can help you repair this imbalance.

Sweet (decreases Vata and Pitta, increases Kapha)

The sweet taste is comprised of water and earth, and is good for balancing Vata and Pitta. Of the six
tastes, sweet is known to be the most grounding and nourishing. When eaten in moderation, it
promotes longevity, strength, and healthy bodily fluids and tissues.

If you’re trying to gain weight, sweet is the taste to emphasize. Its heavy, oily, and moist attributes slow
digestion.

The sweet taste is prominent in foods such as wheat, rice, dairy, cereals, dates, pumpkins, maple syrup,
and licorice root.

Sour (decreases Vata, increases Pitta and Kapha)

The sour taste consists of water and fire. It stimulates appetite and saliva production, and is balancing in
its light, heating, and oily properties. The sour taste awakens the thoughts and emotions, and can
improve appetite, digestion, and elimination. It needs to be eaten in moderation because if you eat it in
excess, it can quickly lead to aggression in the body.

Some sour foods are lemon, vinegars, pickled and fermented foods, tamarind, and wine.

Salty (decreases Vata, increases Pitta and Kapha)

The salty taste consists of earth and fire. It’s best for Vata because of its grounding and hydrating
nature. Its heat may aggravate Pitta and Kapha. It also adds taste to foods, stimulates digestion, helps
electrolyte balance, cleanses tissues, and increases absorption of minerals. However, too much salt can
have a negative impact on the blood and skin.

Examples of salty foods are sea vegetables, sea salt, tamari, black olives, Himalayan salt, rock salt, and
processed foods that contain salt, although processed foods are not an ideal or recommended source of
salt.

Pungent (increases Vata and Pitta, decreases Kapha)

Fire and air make up the pungent taste. Pungent food is the hottest of all the rasas, and therefore
stimulates digestion, improves appetite, clears sinuses, stimulates blood circulation, and heightens the
senses. Pungent food may help you think quickly and clearly, and understand complicated matters more
easily. Too much pungent food, however, can make you overly critical. Pungent foods will aggravate
Pitta quickly and balance Kapha. Vata handles pungent tastes best when they are combined with sour,
sweet, or salty foods.

Some examples of pungent foods: hot peppers, ginger, onions, garlic, mustard, and hot spices.

Bitter (increases Vata, decreases Pitta and Kapha)

Bitter taste consists of air and space. It’s considered the coolest and lightest of all the tastes. Because of
its cool qualities, it’s highly detoxifying and can help remove waste products from the body. Bitter foods
also help mental purification by freeing you from passions and sultry emotions. It’s best for Pitta, good
for Kapha, and least beneficial for Vata.

Among bitter foods are raw green vegetables, turmeric, and green, black and most herbal teas.

Astringent (increases Vata, decreases Pitta and Kapha)

The astringent taste is made up of air and earth. It’s cool, dry, and firm. Many beans and legumes are
astringent and can cause gas, which is why it’s a taste Vata should eat in moderation. Pitta benefits most
from astringent taste’s coolness, and its dry, light attributes balance Kapha. Like bitter food, astringent
food will help mentally purify and strengthen you.

Unripe bananas, green grapes, pomegranates, cranberries, green beans, alfalfa sprouts, and okra are all
astringent foods.

*Editor’s Note:The information in this article is intended for your educational use only; does not
necessarily reflect the opinions of the Chopra Center's Mind-Body Medical Group; and is not a substitute
for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or
other qualified health providers with any questions you may have regarding a medical condition and
before undertaking any diet, supplement, fitness, or other health program.

The 6 Tastes in Cooking Ayurvedic Food

The six tastes are one of the guiding principles of Ayurvedic theory and in ... Taste including the
6 tastes: astringent, bitter, pungent, sour, salty, sweet. ... and sour foods as well as animal
products and vegetable oils have heating virya. .... And, within a type or category of food,
individual items may have different qualities.

The six tastes are one of the guiding principles of Ayurvedic theory and in general, we want to make sure
we include some amount of all six tastes, if not in one meal, than in some form throughout the day. If
we’re missing one of the six tastes, we’re left craving and even though we’ve missed the astringent
taste, we may crave sweet, since craving sweet and salty are the body’s default cravings mechanisms. To
prevent cravings and promote good health and an Ayurvedically well balanced diet, including all of the
tastes is key.

In Ayurveda, one taste is not necessarily considered “good” or “bad,” nor are some tastes considered to
be superior to others. They all have different effects. Some tastes are ones which we may need to have
larger quantities of in our diets, while other tastes by their nature, are consumed or included in smaller
quantities.

When we consider the tastes, there is certain terminology used in Ayurveda.

Rasa
Taste including the 6 tastes: astringent, bitter, pungent, sour, salty, sweet.

Virya
whether something is heating or cooling. Generally, pungent, salty and sour foods as well as animal
products and vegetable oils have heating virya. Foods that are astringent, bitter, and sweet are cooling.

Vipak
This is the post-digestive effect. The taste after a food goes through the digestive system. There are
general rules for vipak. Sweet and salty foods have a sweet vipak. Sour foods have a sour vipak. Pungent,
bitter, and astringent foods have a pungent vipak.

The Six Tastes Defined:

Astringent
Bitter
Pungent
Sour
Salty
Sweet

Astringent
This is the taste that creates dryness the mouth. We don’t necessary have a taste bud for astringent, but
it is an important quality of food. The astringent taste tonifies and dries out the tissues. Many diuretics
have an astringent taste as well as foods that dry out the body overall. The astringent taste is airy and is
related to the vata dosha. It is the astringent taste that can increase gas in the body. Tannins in green
and black tea have astringency to them as well.

Astringent Foods:
White potatoes, beans (all beans have some astringency to them and is the reason why beans increase
the vata dosha and why beans can be gassy), green apples, grapes, dry red wine, black, white and green
tea (Camellia sinesis), rooibos (African red bush or Aspalathus linearis, which is a legume or bean), green
bananas, turmeric, coriander (leaves and seeds), pomegranate, cranberries, blueberries, most berries,
bay leaf, aloe vera, basil, rosemary, nutmeg, the white peel inside citrus fruits, and astragalus
(Astragalus membranaceus, which is another legume, like rooibos).

Astringent Properties:
Increases vata, decreases pitta, decreases kapha

Vipak:
Pungent

Bitter
We have taste buds for bitter and this taste includes the many active phytochemicals that have potent
medicinal properties. We only need small amounts of this taste in our overall diet. While many bitter
foods are powerfully medicinal, some bitters are poisonous, and some bitters teeter-totter between
medicinal and poisonous depending on the dose, the person, the form it is taken in, the season, other
foods ingested, and other compounding factors. Many tonics are bitter, and as Dr. Vasant Lad says,
“bitter is better for the liver.” This may be true for foods and herbs like dark leafy greens, neem,
turmeric and goldenseal, but may not be as much the case for coffee, which is probably the most
prevalent bitter food in the Standard American Diet.

Bitter Foods:
All of the bitter greens and dark leafy greens (even the not so dark) are bitter. This includes: iceberg
lettuce, romaine and butter lettuce, red and green lettuce, mustard greens, collard greens, kale, kohlrabi
and more. Coffee (whether caffeinated or decaffeinated) as well as many teas, contain bitterness.
Chocolate, rhubarb, sesame, licorice, beer, eggplant, and bitter gourd or kerala, are also all bitter.

Bitter Properties:
Increases vata, decreases pitta and kapha.

Vipak:
Pungent

Pungent
This is the quality that creates heat in the mouth and the body. When we call something “spicy,” we are
often referring to its pungency. From an Ayurvedic perspective, this taste stimulates agni, the digestive
fire. Just like a fire, in excess, it can be drying and too much heat can create inflammation, so this is one
of those tastes for which it is important to be cautionary. Just because a little is good, it doesn’t mean a
lot is better. The pungent taste is catabolic, and can burn fat and increase the metabolic rate.

Pungent Foods:
All of the peppers are pungent to different degrees. So whether we are talking about bell peppers, red
peppers, jalapeno, habaneras, or other peppers, they are all pungent. Other pungent foods include:
ginger, garlic, onion, asafoetida, cloves, cayenne, cinnamon, cardamom, cumin, thyme, sage, turmeric,
wasabi, horseradish, mustard seeds and greens, radishes, black and green peppercorns.

Pungent Properties:
Increases pitta and decreases vata and kapha. (Because it can cause dryness, small amounts decrease
vata; large amounts increase vata.)

Vipak:
Pungent

Sour
The sour taste is the one that causes the mouth to water. It is also hot and fiery and increases agni, the
digestive fire. Many condiments have a sour taste for this reason. Sour foods stimulate digestion and
they are also at the same time anabolic, adding tissue to the body. Fermented foods (including miso,
sauerkraut and cheeses) are sour. Too much sour has the potential to increase inflammation in the
body.

Sour Foods:
yogurt, sour cream, buttermilk, cheese, all citrus fruits, tomatoes (in all forms, including fresh, dried,
sauce, ketchup, chutney), kiwi, vinegar, pickles, unripe fruits, miso and strawberries.

Sour Properties:
Increases pitta and decreases vata and kapha (in moderation; this taste can increase all three doshas in
excess)

Vipak:
All sour foods have a sour vipak.

Salty
We have prominent taste buds for salty and we crave this taste, since in nature, the salty taste is often
hard to come by. In the modern diet, characterized by a plethora of processed foods, the salty taste is
hard to avoid. Salt is salty and salt comes in many forms, all of which are not created equal. While we
tend to associate salt with sodium chloride, the healthiest forms of salt contain a variety of minerals and
trace elements, many of which also taste salty.

Salty Foods:
Salt, sea salt, Himalayan rock or pink salt, Celtic sea salt, rock salt, real salt, seaweed, fish, celery and
celery seed and root, miso, tamari, soy sauce, ketchup and mustard (because they contain added salt),
olives and foods with added salt such as nuts, chips, breads and soups.
Salty Properties:
Increases the pitta and kapha doshas and decreases vata.

Vipak:
All salty foods generally have a sweet vipak.

Sweet
We love the sweet taste because sweet provides satisfaction in our lives. If you think about most
comfort foods, they are sweet and also oily. According to Ayurveda, it is not only foods that are
classically thought of as sweet (such as sweets and sugary foods) that are sweet. In addition to
carbohydrate-rich foods such as grains, sweet foods like sugarcane and beets, dairy products and oils
are also sweet. In nature, many of these foods provide a needed energy source for the body (particularly
for the nervous system, whose preferred fuel is glucose), they also contain various phytochemicals and
micronutrients and antioxidants (think omega 3-6-9 fatty acids and the pigments, vitamins and minerals
in fresh fruits). For this reason, sweets that are whole grain, minimally processed oils, and fruits and
vegetables are the cornerstone of a plant-based Ayurvedic diet.

Sweet Foods:
All whole grains, dairy products, oils, sweet fruits including mangoes, peaches, apricots; sweet
vegetables such as yams, winter squash, cucumbers, avocados, beets, carrots; many nuts such as
almonds, cashews, macadamia nuts and pecans; honey, sesame and sunflower seeds; and spices like
fennel, rose, saffron, cardamom, anise, dill, poppy seeds and cinnamon.

Sweet Properties:
Increases kapha and decreases vata and pitta.

Vipak:
Sweet.

General reminders about the tastes: Some types of foods can have more than one taste. For example,
apples can be both astringent and sweet. Turmeric is astringent, bitter, pungent and a bit sweet.
Oranges are both sour and sweet. And, within a type or category of food, individual items may have
different qualities. For example, you can bite into a very sour apple, or a very sweet apple and the same
is true for many other types of foods.

6 Different Types of Taste & Their Roles According to ... - Dabu

As described in Ayurveda, there are 6 Different Types of Tastes. ✓Sweet Taste ... Types of
Taste. Ayurveda in India lays great emphasis on taste. ... Examples of salty tasting foods are sea
vegetables, sea salt, and black olives among others
Ayurveda in India lays great emphasis on taste. Also, known as rasa in Sanskrit, taste can be defined in a
number of ways. Experience, enthusiasm, essence and juice, all form an integral part of taste. The 6
tastes that Ayurveda identifies are as follows:

Sweet taste
Sour taste
Salty taste
Spicy (pungent taste)
Bitter taste
Astringent taste

Each taste possesses a different property and render different benefit to the body while playing a vital
role in the digestion process. A balance or a mix of all these tastes is what makes the experience of
eating and tasting the food palatable. Each taste in the aforementioned lists of taste are a combination
of two of the five elements mentioned in Ayurveda. Their unique property reflects in their predominant
elements and act on the body as per the three doshas. For example, the sweet taste is a combination of
the elements of earth and water, which are the same elements that make up the kapha dosha. For those
with kapha dosha, sweet taste can lead to an increase in kapha dosha and qualities of heaviness,
coolness, slowness and stickiness. On the other hand, sweet taste in those with vata dosha , when taken
in moderate quantities, can prove to have a positive effect on the health and balance out disorders.

Different types of tastes as per Ayurveda:

The moment the food reaches our mouth, the first thing that strikes about it is its taste. Good or bad,
palatable or unpalatable, it is the taste that makes us decide whether we would want to further
swallow/eat that thing or not. But did you know that taste also has a connection to the digestion process
of whatever we eat? The saliva in the mouth contains enzymes that further help in breaking down of the
food into carbohydrates before we swallow it. Once one of the earlier mentioned six tastes has been
identified by the brain, it signals the gut or the digestive tract to secret the specific enzymes that would
be required for proper digestion. It is for this particular reason that we are always advised to eat our
food with proper attention and savor every bite of it. Read more on how to improve digestion.

It is not that difficult to obtain a sense of these 6 tastes. But one needs to know that misuse of this sense
can lead to diminish of their effect on your health and cause an imbalance in the digestive system. For
example, if a person with kapha dosha indulges in too many sweets, it can lead to the problem of
obesity and diabetes in him. Similarly, if a person with pitta Dosha consumes foods with sour taste, it
can lead to increase in digestive problems in them.

Here’s your guide to understanding the 6 tastes as prescribed in Ayurveda:

1) Sweet taste :
Comprising the elements of earth and water, sweet taste balances vata and pitta dosha in the body and
increases kapha dosha. Of the six types of tastes, this one is said to be the most nourishing. When taken
in moderation, they are known to provide you with longevity, strength and healthy body fluids. But
remember to not go overboard with it as it can lead to health conditions like weight gain, obesity, and
diabetes among others.

Sweet taste is prominent in food items like wheat, rice, pumpkin, maple syrup etc.

2) Sour taste :
Consisting of the elements of water and fire, it is known to stimulate pitta and kapha dosha in the body
and decrease the vatadosha. Foods with sour taste are also known to increase appetite and production
of saliva. Of the six different types of tastes that exist, sour taste is known to awaken thoughts and
emotions and improve digestion. It needs to be taken in moderation else can lead to aggression in the
body in no time. Some of the sour taste food items are lemon, vinegar, pickled vegetables and tamarind
among others.

3) Salty taste :
Salty taste consists of the elements of earth and fire and leads to decrease of vata and increase of pitta
and kapha doshas. Because of its hydrating nature, of the 6 tastes in Ayurveda, salty taste aids in
digestion and cleansing of the tissues. But too much of it can also lead to increase in blood pressure and
have impact on your skin and blood. So, it’s intake in moderation is recommended. Examples of salty
tasting foods are sea vegetables, sea salt, and black olives among others.

4) Spicy (pungent taste) :

Pungent taste consists of the elements of fire and air and of the 6 tastes in Ayurveda, it is the hottest
and so is known to aid digestion, improve appetite, cleanse tissues and enhance blood circulation.
Pungent taste also helps in balancing of kapha but if had in more than prescribed quantitates can
aggravate pitta and lead to other health related issues. Vata handles pungent taste when combined with
sweet, sour or salty foods. Some of the best examples of spicy foods are chilies, garlic, ginger, hot
peppers and onions etc.

5) Bitter taste :
Bitter taste is made up of the elements of air and space and is considered to be the coolest of all the six
tastes. Naturally detoxifying in nature, it helps remove waste and toxic material from the body and
purifies the body. Bitter taste is best suited for pitta and kapha doshas and least beneficial bodies with
vatadosha. Turmeric, green vegetables, and herbal teas fall in the category of foods with bitter taste.

6) Astringent taste :
Made up of air and earth elements, astringent taste is said to be cool, firm and dry. People with vata are
advised to consume less of astringent taste as it can lead to problem of gas in them. It benefits people
with pitta dosha. Unripe bananas, cranberries, and green beans etc., are said to have astringent taste.

While it would be difficult to adjust all the types of tastes mentioned here in every meal, a combination
of two or three of these six tastes will help you maintain a balance in your ayurvedic diet as well as
health.

Vata dosha one of the doshas that mainly predominates movements in the body and activities of the
nervous system. People with vata dosha are the kinds who are always on the go, have a creative mind
and are full of vivacity and energy. The qualities of vata dosha include cold, dry quick, moving,
changeable, lively and enthusiastic. They usually have a lean body and are blessed with great amount of
agility.

Physical Characteristics of Vata Dosha:

Thin/ light body frame
Sensitive digestion
Energetic
Dry skin & hair
Cold hands & feet
Sudden bouts of fatigue & tiredness

When vata is balanced, energy flows into the body and people with vata dosha can be seen being on
their toes all the time. But when vata imbalance happens, they can experience physical/bodily issues like
constipation, hypertension, weakness, arthritis, restlessness and other stomach or digestion related
problems. Therefore, vata pacifying foods and a diet of fresh cooked meals or food that are soft &
mushy are recommended by our Indian Ayurveda practices to keep the vata balanced. Read more on
how to improve digestion.

How to Balance Vata Dosha:

Vata is cold and dry and so a vata pacifying diet of foods that can neutralize this is suggested. Regular
intake of foods that are warm, oily, moist, smooth and nourishing can negate the impact of vata
imbalance in the body. Practicing Vata Dosha Yoga can also prove helpful.

List of Vata Pacifying Foods:

Vata pacifying diet you should consume:
Hot soups & stews; hot fluids that are not cooler than room temperature, ghee, nuts, avocado, coconut,
olives, buttermilk, cheese, eggs, whole milk, wheat; moist foods like melons, berries, zucchini, squash
and yogurt; warm spices like ginger, turmeric, cinnamon, flaxseeds etc.; sweet forms the foundation of a
vata pacifying diet so gorge but only in moderation on sweet things.
Vata imbalance diet to avoid:
Cold and carbonated drinks, raw or uncooked fruits & vegetables, frozen foods and drinks, leftovers
from the refrigerator.
How to Reduce Vata:

In a nutshell, if how to balance vata dosha with food is the question that needs immediate attention,
here are few quick things to keep in mind:
Avoid cold foods & drinks and go for warmth
Favour nourishing foods over light food
Smooth over rough always aids in combating the problem of vata imbalance
Moist over oily and dry food is the best way to keep your vata balanced & strong
Say no to raw or undercooked meals if you are seeking a definitive answer to the question of how to
balance vata dosha

How to balance vata dosha using regular vata diet:

When it comes to balancing vata, how and what you eat plays a very important role. Vata thrives when
you eat in a soothing and peaceful environment and by paying full attention to your meal. A vata diet is
nothing but a combination of highly nourishing and fulfilling food items that will improve your appetite,
aid proper digestion, support elimination and nourish your body.

Here are few suggestive vata pacifying foods meals that you can take through the day and find the
answer to your how to reduce vata:
Breakfast:
It is one of the most important meals of the day that can elevate your mood and energies your body for
the rigors of the day. After a night of fasting, vata needs nourishment. To set the body in motion and to
make it agile, you should follow the below given vata pacifying diet.

A wholesome meal of eggs, avocado, buttered toast & sautéed veggies

Hot cereals like porridge, oat meals, rice pudding and a glass of hot milk
Bread spread with maple syrup, almond butter, honey, cinnamon or even ginger & cloves is a delicious
way to kick start the day
Lunch:
Keeping your lunch time meal nourishing and hearty will help find answers to the question of how to
control vata and also keep you away from reaching out for those in between meal snacks. For a vata
pacifying diet, you must try include the below mentioned things in your lunch.

Start with a small salad of cooked beans, mung dal and coconut tossed in a tangy dressing of lemon and
vinegar
Steamed rice, veggies, fish is also a great option
For those who like their meals to be a little more elaborate, a vata diet of pesto, pasta, potato leek soup,
baked tofu, cheese and pine nuts is also a great option
Dinner:
Wondering how to balance vata? Keep your dinner light and simple. A nourishing yet small meal at night
can go a great deal in keeping your vata controlled and balanced. Try the below given vata diet for
maximum effects.

Soups made of carrots, potato, mushroom or any vegetable you prefer

Baked potato, sweet potato, beans or any other light variant

Vata dosha home remedies:

If you are experiencing problems like dry skin, constipation, disturbed sleep, dizziness, weight loss and
decreased strength; there are chances you have suffered from vata imbalance. To tackle the problem of
how to balance vata, you must practice the below given vata dosha home remedies on a regular basis.

External treatments to cure vata imbalance:

Wear warm and layered clothes
Administer regular body and head massages
Avoid fasting or going empty stomach for long
Take regular steam baths
Practice mild purification procedures like basti or vamana

Vata Dosha Treatment :

Dry roast asafetida and add it to buttermilk. Drink this delicious vata diet drink through the day for
effective results
1-2 gms of jaggery can be consumed daily to combat the issue of how to balance vata
A glass of warm water mixed with a teaspoon of ginger powder can be had first thing in the morning on
an empty stomach. This ill not only balance vata dosha but also keep you hydrated through the day
Eat a mix of a pinch of nutmeg powder mixed with honey in the morning. No more will you be bothered
with how to balance vata
Consumption of papaya and pomegranate fruits daily is an integral part of the vata diet. It will relieve
you of the problem of constipation and also the question of how to balance vata. Read more about
natural remedies for constipation.
Including garlic, ginger and nutmeg in your everyday cooking can help you balance your vata dosha

Kapha is one of the doshas that governs the structure of the body. It is the principal that holds the cells
together which forms the muscle, fat and bones in the body. A person governed by kapha dosha usually
have a strong built and strong stamina and are blessed with good digestion. Even though people
governed by kapha dosha are said to be active, in case of kapha imbalance in the body they can face the
problems of weight gain, fluid retention, allergies and fatigue among others. Kapha imbalance in the
body can also cause ailments like diabetes, depression, asthma and excessive of sleep.

Causes of kapha imbalance:

Signs that point towards increase of kapha in the body include:
Heaviness
Lethargy
Laziness
Excessive sleep
Constipation
Poor appetite
Nausea
Excess salivation
Diarrhea
Indigestion
Sweet taste in mouth

How to balance kapha dosha:

Kapha people are usually warm, loving and thoughtful people. But when their kapha goes out of
balance, they can become quite stubborn and unreasonable. To get the toxins and stress out of the
system, the following things should be included in your everyday regime.
Seek newness:
Kapha is usually associated with the qualities of cold, heavy and dense and so require constant
stimulation to keep them hooked and interested in a thing. Bringing about a change in your everyday
routine and introducing new things on a constant basis can provide you with the required stimulation
and excitement. Talk about how to reduce kapha!
Exercise:
Any form of physical activity is good for the body. Indulging in yoga, walking, running, swimming etc.,
not only aids in keeping your body fit but also elimination of harmful toxins from the body by
regularizing your bowel movements and keeping the gut clean. It also helps in building stamina and
keep you strong. Also Learn about the various benefits of yoga.
Stay warm:
People of kapha dosha are normally sensitive to cold and damp places. It is therefore advised for them
to stay warm. Using heat pads or wearing warm layering of clothes can benefit you to a great extent.
Detoxify to remove kapha dosha:
Thinking how to balance kapha dosha? Try the detoxification diet. Doing it once a week can help remove
free radicals from the body and remove any kind of congestion from the digestive system. Accumulation
of waste in the intestine can lead to the problems of stomach disorders, indigestion, acidity and gas. In
order to avoid indigestion, read more about home remedies for indigestion. A liquid and fruit based diet
will help clear the blockages from the system and keep your digestive system and gut healthy and clean.
Favour warm substances:
If you need answer to the question of how to balance kapha dosha, start including warm substances in
your daily diet. Warm beverages like herbal teas and soups and spices like cinnamon, cloves, ginger etc.,
keeps the kapha stimulated.
Perform Ayurvedic neti pot:
Nasal cleansing aids in removing congestion of any kind from the lungs and the respiratory tract.
Performing it every morning can help balance kapha dosha.
How to remove kapha from body:

What we eat can have a positive as well as adverse effect on us and our body. According to Ayurveda, it
is important to eat a healthy diet in order to both remove excess of kapha from the body as well as
balance it. Because kahpa is easily aggravated by heavy, pungent and oily substances, therefore, when it
comes to the question of how to remove kapha from body, a kapha pacifying diet of light, dry and warm
foods is recommended.

Here is a guide to what to eat and what to remove from your diet in case you are seeking answers to the
question of how to remove kapha from body.

Kapha Dosha Diet :

Liquids:
A day of liquid diet per week can help you balance as well as remove excess kapha from your body.
Ingesting fresh fruit and vegetable juices & smoothie and hot beverages like herbal tea & soups are the
best examples of a kapha pacifying diet.
Dairy products:
While dairy products are known to aggravate kapha, at the same time, consuming their low fat and
calorie versions can help you find an answer to the question of how to balance kapha dosha via kapha
pacifying diet. Low fat milk is a good option. Always boil it before consuming. You can also add a
teaspoon of turmeric or ginger to it as it helps in reducing any kapha increasing qualities of milk. Also,
consuming yogurt or ghee made of low fat milk is a good example of kapha pacifying diet.
Fruits:
Light fruits like apples, pears, watermelon, pomegranates, apricots and cranberries etc., form an integral
part of a kapha diet. They are any day better than consuming their heavier or sour counterparts like
bananas, oranges, pineapples, avocado, coconut and dates among others.
Sweeteners:
Except for honey, most of the other sweeteners must be avoided if you are looking at definitive answers
to the question of how to remove kapha from body. It is considered to be the only sweetener that can
best pacify kapha and hence advised for consumption. Honey for weight loss is one of the most reliable
and useful methods. To help release excess kapha from the body, a teaspoon of raw honey each day can
be made a part of your kapha diet.
Hot/Warm beverages:
Herbal teas and soups are advised to be included in your everyday kapha diet, as they tend to stimulate
the digestive system as well as sharpen the taste buds. Read more on different types of taste.
Wondering how to remove kapha from body? Drink 3-4 cups of teas like ginger, mint or cinnamon tea
can do the trick. To make this tea:

Boil 4-5 cups of water in a pan

Add ½ inch of ginger and let it simmer for 2-3 minutes
Take the pan off the heat and steep 1-2 herbal flavoured tea bag in it
Remove the tea bag after a while and store the tea in a tea pot
Drink it through the day as part of your everyday kapha diet
Spices:
Want to know how to balance kapha dosha? Try banishing salt from your diet. Use instead pungent
spices like pepper, mustard seeds, ginger, cloves and cayenne in your diet. These spices will not only
stimulate and balance kapha but also make your digestive system to function properly.
Oils & nuts:
Kapha diet suggests intake of lighter oils like olive oil, almond oil, sunflower oil and pure ghee. Also,
favouring pumpkin and sunflower seeds is a better option over heavy nuts like cashews, pistachios and
pine nuts among others.
Light meats over red meats:
For those who love their non-vegetarian offerings, lighter and organic meats like white chicken, eggs,
turkey and other variety of seafood is recommended over lamb, pork or beef.
Grains:
Grains form an integral part of our diet. So, when it comes to how to balance kapha dosha, a kapha diet
consisting of barley, corn, millet rye and buckwheat is favoured over a diet of oats, rice and wheat.
An ideal kapha diet is the one that fills you up with energy and vigour. If you want to know how to
balance kapha dosha, the key lies in eating at designated times, eating healthy and in moderation. An
ideal diet should consist of three meals a day wherein the heaviest meal of the day should be had in the
morning followed by a hearty lunch and light dinner. You should allow a minimum of 3 hours of rest to
your stomach between each meal and must avoid going to bed immediately post any meal. Include a bit
of physical activity in your everyday regime and you will be able to live a healthy and balanced life.

Pitta is one of the three doshas known to govern the metabolism and the transformation that takes
place in the body. Pitta predominately controls how we digest food and discriminate between right and
wrong. In a nutshell, pitta dosha concerns itself with the digestion power or 'agni' and makes sure it
does not go into an overdrive causing you discomfort and stomach related ailments.

An overview of Pitta Dosha:

Summer season is said to be the season of pitta. A combination of fire and water elements, pitta has the
characteristics of being hot, oily and light. When there is an excess accumulation of pitta in the body,
you may experience the following:

Excess generation of heat in the body

Acid reflux, gas, indigestion
Inflammation of the joints
Nausea, diarrhea or constipation
Anger & irritability
Bad breath
Body odor
Excessive sweating

How to Reduce Pitta Immediately :

While how to balance pitta dosha is the question that needs immediate attention, knowing about what
causes pitta imbalance in the body is equally important. There are a lot of factors that contribute
towards accumulation of pitta dosha or pitta imbalance. Some of the most notable among them are:

Exposure to pitta opposing or provoking diet

Excessive consumption of preservatives
Exposure to the sun
Exposure to too many chemicals
Emotional or physical stress

Pitta Dosha Diet :

Ayurveda in India prescribes simple yet effective pitta remedies, applying which, you can easily get rid of
the pitta imbalance in the body. These methods include a pitta pacifying ayurvedic diet that aids in
cleansing the body of all the harmful and toxic waste material and regularizing the bowel movements for
a happy and healthy gut. Doing so on a regular basis will calm the body and allow it to function properly.
Here’s your guide to a wonderful pitta pacifying diet, following which you can easily tackle the problem
of how to control pitta and feel healthy at the same time. Yoga For Pitta Dosha can also prove useful in
balancing Pitta Dosha.

How to balance pitta dosha with a pitta pacifying diet :

Pitta is pacified by consuming a combination of fresh, cooling, grounding and carbohydrate rich foods.
For a person who has excess of pitta dosha, must take care of the below given pointers:

Favor cool over warm or hot

Nourishing & light food must take precedence over dense or heavy food items
Dry food over liquid help curb pitta dosha
Mild drinks like fresh juices over hard ones like alcohol or caffeine based drinks work as a wonderful
example of pitta pacifying foods

Still wondering how to reduce pitta immediately? Here’s a diet recommendation for you to follow.

Fresh fruits and vegetables work best to control pitta dosha. Fruits that are sweet to taste and slightly
astringent help pacify pitta. When picking pitta pacifying foods, it is important to distinguish between
the tastes as anything sweet can work in your favor, but a fruit or vegetable that is bitter to taste can
work against your body. Read more on different types of taste. Also, fruits, vegetables and juices are
best enjoyed alone and not as an accompaniment to any other food. Best would be to have it 30
minutes before or an hour later to any meal. It will help you digest the food properly and make the
maximum of your diet.

1) Fruits beneficial to remove pitta from body :

Apples, apricots, berries, cherries, coconut, dates, pear, papaya, plums, pomegranate, mango, orange,
melons, watermelon, strawberries, figs and grapes

(Note: Anything that tastes bitter among the specified pitta pacifying foods category needs to be
discarded immediately.)
2) Vegetables to eat to curb pitta imbalance :
Avocado, broccoli, cauliflower, celery, cilantro/coriander, peas, pumpkin, radishes, cabbage, sweet
potato, spinach, lettuce, okra, cucumber, potatoes, leafy greens, and mushrooms among others.

(Note: Anything that tastes bitter among the specified pitta pacifying foods category needs to be
discarded immediately.)

3) Grains that support pitta diet :

Barley, couscous, oats, quinoa, granola, wheat, tapioca, wheat bran, pasta, pancakes, amaranth and rice
(basmati) among others.

Grains to avoid: Corn, buckwheat, millet, museli, rye, yeasted bread, polenta and brown rice.

4) How to balance pitta dosha with legumes :

Legumes are astringent in nature and therefore, help pacify pitta. As part of easy and simple pitta
remedies to try at home, you must include the following legumes in your everyday diet. Black beans,
kidney beans, lentils, chickpeas, split peas, soya beans, tofu, lima beans, mung dal and black-eyed peas
among others can be consumed for an incisive answer to the question of how to remove pitta from the
body.

Legumes to avoid: Soy meat, miso, urad dal, and soy sauce. These things have high salty content and can
aggravate pitta dosha.

5) List of dairy products that are part of a healthy pitta diet :

Unsalted butter, cow’s milk, cottage cheese, goat’s cheese, ghee, ice cream, yogurt and goat’s milk.

Dairy products to avoid: Salted butter, buttermilk, frozen yogurt, sour cream, hard cheese, and fruit or
preservative based yogurts.

6) Nuts & seeds that support pitta remedies for a healthy you :
Most nuts and seeds are known to have high oil content in them and so are advised to be kept outside
of the pitta diet chart. However, there are some nuts and seeds that can be consumed in moderation to
tackle the issue of how to reduce pitta from the body in a healthy manner. Pitta diet friendly nuts &
seeds include: almonds (soaked & peeled), flaxseeds, coconuts, pumpkin seeds, sunflower seeds and
popcorns (unsalted & plain)

Nuts & seeds to avoid: Cashew nuts, almonds with skin, pine nuts, pecans, pistachios, tahini, walnuts,
sesame seeds, chia seeds and peanuts

7) Meats :
Thinking how to reduce pitta immediately when you are on a non-vegetarian diet? Read further.

Animal meat that is sweet in taste and dry, works best to combat the question of how to reduce pitta.
The meats that you can consume in your diet include chicken, shrimp, rabbit, venison, fish (freshwater),
eggs (white) and buffalo meat.

Meats to avoid: Beef, egg yolk, duck, pork, salmon, seafood, sardines, lamb, fish (saltwater), tuna fish
and turkey.
8) Oils that work best as pitta remedies :
Coconut oil, flaxseed oil, olive oil, primrose oil, sunflower oil, soy oil, ghee and walnut oil.

Oils to avoid : Almond oil, sesame oil, corn oil and apricot oil

9) Spices :
Spices play a very integral role in our cooking. So, if you are wondering which spices to favor and which
ones to avoid to deal with the question of how to reduce pitta.

Spices to favor: Basil, black pepper, coriander, ginger, fennel, mint, orange peel, saffron, peppermint,
cinnamon, dill, cardamom, parsley and vanilla.

Spices to avoid: Bay leaf, garlic, mace, hing, nutmeg, mustard seeds, salt, sage, thyme, cloves, fenugreek,
rosemary and mace.

10) Sweeteners :
Sweet food items are known to balance pitta in the body and so most of them support the system. But
an appropriate balance is required to be maintained.

Sweeteners to eat: Maple syrup, dates, barley syrup

Sweeteners to avoid: Honey, jaggery, molasses, white sugar

It is very important to detoxify oneself and remove body toxins in order to get rid of the diseases and
make one’s immunity strong and sturdy. Toxins are one of the main reasons for falling sick every
weather change and can slowly accumulate diseases causing long-term harm. There are two causes of
toxins that build up in the body – the internal toxins and the external toxins. The external ones are those
we collect through the kind of junk and oily food we eat and the internal toxins are sourced by our
metabolism. Internal toxins in ayurveda are called ama, which are aggravated when the digestive fires
get weakened over the course of time. Both the kinds of toxins are deadly and need to be removed in
order to be hale and hearty. There are four conditions of digestive fires or amas that are created in the
body, when the digestion weakens. These interfere with the normal working of organs and include:

Balanced fire
This is the ideal condition for digestion as the balanced fire does not produce ama and therefore toxin
removal is done on its own. Learn how to improve digestion.
Low fire
When the digestive fire is too low it accumulates a lot of toxins and produces ama.
Sharp fire
Sharp fire is too strong and extreme and produces ama.
Imbalanced fire
An imbalance fire is disproportionate with both high and low phases and hence is also capable of
producing ama.

In order to remove toxins from the body, one needs to eat healthy and balanced. It not only keeps the
body in a good physical shape, but also improves immunity during weather change. Mostly, children fall
sick every season change as the influx of virus and bacteria increases in the air and they succumb to the
infections caused by flu and cold easily. Fluctuating weather is not in our control but we can organize
our lifestyle in a manner that we are able to increase immunity and win against diseases and infections.

There are a few tips for the change of season that one need to follow to increase immunity especially in
children.
Cover nutritional deficiencies
Most of the nutritional deficiencies in the body lead to low immunity and increased toxins that cause
diseases and infections. The immune system needs a good dose of micronutrients like iron, folic acid,
vitamins A, B, C, D, E and K along with copper etc. Adding seasonal fruits, vegetables, milk, nuts and
dairy to daily diet can supply the required nutrition to the body.
Sun soaking
Low levels of Vitamin D are also one of the main causes of falling immunity levels, leading to sick and
unwell bodies. For an effective toxin removal, it is very important to increase the levels of vitamin D,
found in abundance through sun that helps in cell multiplication, differentiation and production of anti-
bodies that fight against contagions.

How to Remove Toxins from body by Sun Soaking

Practice good hygiene

Mostly, in children the cause of low immunity and poor health is attributed to not keeping good hygiene.
Washing hands before eating, disinfecting household items, consuming clean drinking water and proper
sanitation are important for good health. Children must be encouraged to wash hands before eating
every time in order to cleanse themselves off germs and infections and eliminate toxins from the body.

Whenever season change happens, the body temperature oscillates and body gets prone to imbalanced
fire and that is the time when it requires a good amount of detoxification should be done.

Land and Seed theory or the Beej Bhumi theory

The land and seed theory in Ayurveda believes in the fact that infertile soil is incapable of growing even
the strongest of seeds. According to this theory, our bodies signify the land whereas bacteria, virus and
allergens etc are the seeds. So, if we take care of the land, aka our body, even if the seasons change we
will be able to sustain our immunity and keep the diseases away. The fertilizers are used to give the
seeds a better chance of growing and hence, a good ayurvedic diet, lifestyle and exercise can help do
that. These are imperative to eliminate toxins and ama from the body.

There are many herbal formulas that are required to boost immunity during the colder winter months,
when the chances of infections are very high.

Bio Immune –
It improves and boosts the overall immunity and makes the body resistant to cold, cough and other
infections. Bio-immune is an ayurvedic formula hence totally free from side effects and boosts internal
power. It also helps remove digestive impurities and enhances the digestive agnis. Bio-immune also
enhances the liver function and purifies blood, keeping the skin also healthy.

The Importance of Regular Elimination

Importance of excretion

Most of the diseases are attributed to the accumulation of toxins in our body. Not emptying the bowels
in the morning heavily impacts the physical and psychological well-being. Regular elimination from the
body helps in keeping it clean and disease free. According to the Ayurveda, one should empty the
bowels every morning to feel relaxed and energized throughout the day.

Importance of Excretion:

The importance of excretion lies in the fact that it regulates a systematic working of all the body organs
and keeps us healthy. For steady bowels, it is important to eat healthy and regularly, exercise daily and
drink lots of water. Excretion indicates the lessening of anxiety and stress levels in a person and also
regulates body temperature and blood pressure levels.

Our body functions mostly work according to our daily routines and excretions being one of the most
important ones. At night our lunar energy or soma is leading the lubricating and cooling effects of the
body whereas during the morning hours, agni or the active energy controls. So the waste material that is
created at night can be passed on to the system the next day if it is not cleared well in time. This
imbalance can also affect the sexual and menstrual health as well and make you feel drowsy, and
uncomfortable throughout the day. Thus, this explains the importance of excretion.

Importance of regular elimination is a major health matter and if bowel movements are not regular they
can cause chronic constipation. Constipation can also be a result of various factors like unhealthy
lifestyles, bacterial gastro infections, lack of fiber in diet, dehydration, stress etc. Drinking enough water
daily can help one get over the issue faster. Read more in the ayurvedic home remedies section about
the constipation home remedies.

For regular elimination, one needs to not just eat healthy and practice a good, active lifestyle but also
make sure to have good digestion, as balance is created from there only. For the proper absorption of
food, one needs good bacteria in the gastrointestinal tract and that comes with good amount of fiber in
the food we eat. One must increase the amount of fiber rich foods like grains, pulses, fresh and seasonal
fruits and vegetables etc in daily diet. Also take care of taking in more organic food as chemical laden
junk food kills antibodies as well as probiotics which make digestion sail smooth. Read more on how to
improve digestion.

Also, according to ayurveda practitioners, one’s feelings and emotions play an important role in
influencing bowel movements. Too much stress or anxiety can cause diarrhea or even constipation.
Scientifically it explains one feeling lighter after regular elimination. Thus, bowel movements are not just
a physical process but emotional as well. If the prana vata gets upset due to fear or stress, the entire
digestive system suffers.

There are many ways and means to keep the importance of bowel elimination in proper place.
Always take a short walk after meals in order to keep the colon area clean. Also do regular yoga or
exercise to reduce stress and anxiety. Read more on importance of yoga.
Meditation is another way to reduce stress and aid regular elimination.
Eat a healthy and rich diet full of fresh fruits and vegetables and limit the intake of frozen or canned
foods.
Correct the seating posture to eliminate the waste as it helps make the practice easier.
Drink at least two liters of water every day to regulate the digestive system and keep the skin healthy
and glowing. It also helps in keeping the elimination and excretion in order.
Eat three means a day with the lunch being the heaviest as agni is strongest around that time. Let the
dinner be lightest and eaten before 7 pm.
Eat with a relaxed mind. Do not read, watch television, or talk on phone while eating. Chew the food
properly and focus totally on eating.

Stools are a blend of water, mucous, fiber, old cells and inorganic salts that need to be flushed out of
body in order to keep it clean and hygienic. But at times one experiences running stools due to infection
and harmful microorganisms working their trick over the digestive tract. Hence, it is very important to
keep ourselves healthy and disease free. Read more on how to remove toxins from body.

Indian Ayurveda has given the world a considerable measure of things. These things have changed the
way individuals live and they have made the progress from a world loaded with ailments to the world
perfectly fit and healthy. The significance of Ayurveda is tremendous and it is without a doubt the main
practice with regards to alternate forms of medicine.

Ostensibly the most eminent branch of Ayurveda is Panchakarma. The name Panchakarma literally
means "Five Actions" which is well-suited given the fact that this technique relies upon five distinctive
basic activities that control the body namely Vomiting, Purgation, Niruham, Anuvaasan, and Nasyam. In
other words, Panchakarma healing technique is a pillar on which majority of Ayurvedic techniques
stand.

Panchakarma works best with the utilization of medicated oils that helps in eliminating the impurities
from the human body. Panchakarma is the true manifestation of the Ayurvedic values and it lives up to
its reputation.

Panchakarma Treatment
Oleation:
Oleation includes use of oil or oily substance on the body. Ayurveda offers different oils made from
various home grown and mineral ingredients mostly for external use. Aside from oils and ghee utilized
especially for internal application. The fatty substance goes about as a viable medium, figures out how
to achieve the more profound tissues, helps in carrying the medicinal ingredients every cell of the body
and loosen up toxins stuck in the cells.
Fomentation:
Thetreatments that produce sweat are called fomentation treatments. Oleation treatments are followed
by the fomentation treatments. The tissues made delicate by oleation treatments become more flexible
by fomentation therapies. Profound established toxins relaxed by oleation melt because of fomentation
therapy and help it to flush out of the body.
Benefits of Panchakarma
Completely purifies the body
Riddance of toxins
Speeding up the metabolism
Reducing weight
Enhancing the strength of digestive fire
Opening up of blocked channels
Relaxing the mind and body
Rejuvenation of tissues
Boosts Immunity
Relieves stress
Five Panchakarma Therapies
Vaman
Virechan
Basti
Nasya
Raktamokshan

Vaman:
In this treatment, a patient is given inside and outside oleation and fomentation treatments for few days
which includes therapies and some ayurvedic medicines. Once the toxins get melted and accumulate in
upper cavities of body, the patient is given emetic medicines and decoction. This enables vomiting and
helps in disposing of the poisons from the body tissues. Vaman treatment is particularly suggested
basically for kapha-dominated conditions, such as weight gain, asthma and hyperacidity.

Virechan:
In virechan, purgation or disposal of toxins happens through the clearing of the bowels. In this
treatment too, the patient is given inside and outside oleation and fomentation treatments. From that
point onward, the patient is given a natural purgative to encourage clearing of the guts that aides in
purifying the body of toxins. Virechan treatment is prescribed fundamentally for pitta -dominated
conditions, such as herpes zoster, jaundice , colitis, celiac infection etc.

Basti:
Managing medicated substances through enema is Ayurveda's exceptional commitment to the
therapeutic world. The treatment has huge advantages, particularly in convoluted and chronic diseases.
According to the nature of disease, home grown decoctions, oils, ghee or milk are managed into the
rectum and this has incredible positive effects. This treatment is to a great degree powerful against vata-
dominated conditions, such as arthritis, piles and constipation. Also, read more about medicine for
constipation.

Nasya:
This treatment is extremely effective in clearing and purging the head area. At the beginning of the
treatment, the head and shoulder areas are given a delicate massage and fomentation. After that, nasal
drops are regulated in both the nostrils. This achieves the cleaning of the whole head area and
diminishes different sorts of cerebral pain, headache, hair issues, sleep disorder, neurological disorders,
sinusitis , chronic rhinitis and respiratory ailments.

Raktamokshan:
This treatment is useful for cleaning of blood and viable against ailments caused because of impure
blood. It can be done in a particular area or for the whole body. This treatment is especially valuable in
different skin infections, such as psoriasis, dermatitis , and furthermore in local lesions such as abscesses
and pigmentation.

Why should one undergo a Panchakarma therapy?

Stress, natural pollutants and poor lifestyle decisions make a lethal load on the body that—if left in the
tissues and circulation system results in poor health.

Panchakarma turns around this degenerative procedure rapidly and its impact is quite significant and
long lasting. Panchakarma utilizes a combination of massage, home grown saunas, special foods and
nutritional directives, mellow fasting and colon treatments to free the body from accumulated toxins.

Your own Panchakarma program starts with an intensive exam by an Ayurvedic Physician, which
empowers the specialist to prescribe a therapy according to an individual’s wellbeing. As your
Panchakarma medicines advances, you will be given a special ayurvedic diet routine mixed with specific
medicinal plants and basic oils to use at home. These will help animate your liver and stomach related
organs, helping them to cleanse toxins.

What Can I Expect from Panchakarma Therapy?

The Panchakarma purifying procedure affects an individual in many ways. Accordingly, amid the
program, you may see changes on mental, physical and emotional levels. A large number of patients
encounter a "recuperating emergency." This is a very natural part of the healing procedure, and might
be viewed as a beneficial step towards the ideal wellbeing.

Panchakarma Treatment Purifies the Body and Mind

According to Ayurveda, great wellbeing relies on our ability to completely process all parts of life,
absorbing what supports and disposing of the rest. When we can't properly digest our food,
experiences, and feelings, toxins aggregate in our bodily tissues, causing imbalance and eventually
making you sick. Panchakarma is an exquisite purging procedure that discharges stored toxins and
reestablishes the body's natural healing ability.

At the point when our digestion power or energies, known as Agni (fire), are strong, we make strong and
healthy tissues, wipe out waste items effectively, and deliver an inconspicuous embodiment called Ojas.
Ojas, which might be imagined as the deepest sap of our psychophysiology, is the reason for clarity of
perception, physical strength and immunity. On the other side, if our Agni is debilitated, digestion is
deficient and makes toxins that get sorted in the body. This toxic deposit is known as Ama.

The foundation of Health and Well-being

At the point when ama accumulates in the body, it hinders the flow of vitality, information, and
nourishment throughout the framework. Ayurveda considers this accumulation of toxins as the basic
cause for all diseases. A typical case of this is the collection of saturated fat and cholesterol that is past
the body's ability to process. After some time, this prompts the blockage of the blood vessels and
arteries and, also leads to cardiac arrest.

While it's easy to understand agni and ama in terms of food, it's critical to recollect that your brain and
heart are persistently digesting energy and information, At present your digestive powers are working to
separate these thoughts into segments that your intellect can absorb. Likewise, your emotional agni is in
charge of processing your feelings and emotions, including the grin of a loved one, startling feedback at
work, or the excitement of a new relationship.
Restoring the body’s innate balance

When your emotional agni is efficient, you can withdraw anything that is nourishing and eliminate the
rest. The inability to metabolize feelings creates the same amount of toxic residue as undigested
nourishment. Truth be told, repressed outrage, long-held misery, and lingering guilt are more disturbing
for many people than issues with physical assimilation.

In order to experience optimal health, it is essential to maintain a strong digestive fire and dispose toxins
from the body. Panchakarma is a natural treatment that detoxifies and reinstates the body’s inner
balance and energy. Read more on how to remove toxins from body.

Note:Panchakarma treatments ought to be abstained from amid fever, injuries and pregnancy. You
ought to consult a trained and qualified Ayurvedic physician before going for a Panchakarma therapy so
that the physician designs a therapy according to your state of health.

Detoxification: Natural Body Cleanse

Detoxification includes resting, cleansing and nourishing the body inside-out. It includes removing
and eliminating toxins from the body and then feeding it with healthy nutrients. Detoxification can
help protect you from disease and renew your ability to maintain optimum health through a range of
methods including yoga, meditation and more as recommended by ayurveda. Read more
on importance of yoga.
 
Detoxification means purifying the blood. It is done by eradicating the impurities from the blood in the
liver, where all the toxins are processed for elimination. The body also eliminates toxins through the
kidneys, intestines, lungs, lymphatic system, and skin. However, when these systems are
compromised, impurities don’t get properly filtered and the body gets adversely affected.
 
Following are the symptoms you need to understand when it is the right time for your body to
undergo detoxification:
 
- Fatigue
 
- Joint Pain
 
- Muscle aches
 
- Sinus congestion
 
- Postnasal drip
 
- Excessive sinus problems
 
- Headaches
 
- Bloating
 
- Gas
 
- Constipation
 
- Diarrhea
 
- Foul-smelling stools
 
- Heartburn
 
- Sleep problems
 
- Difficulty concentrating
 
- Food cravings
 
- Water retention
 
- Trouble losing weight
 
- Rashes
 
- Skin problems
 
- Eczema
 
- Psoriasis
 
- Canker sores
 
- Acne
 
- Puffy, dark circles under your eyes
 
- Premenstrual syndrome
 
- Other menstrual disorders
 
- Bad breath
 
Natural Body Cleanse:
Human body has a natural ability to detoxify itself. Our body has a few frameworks set up for
evacuating waste. The excretory framework plays the biggest part in detoxification. The most evident
activity of this framework is defecation and urination. The fundamental organs that form the
excretory framework are the skin, liver, lungs, internal organ, and kidneys.
 
You might be astounded to discover that your skin is a part of your excretory framework, however it's
true that the skin helps in elimination through the sweat glands. The purpose of sweat is to manage
body temperature, however it's a multifunctional framework. When sweat passes through the sweat
glands, it takes toxins with it.
 
The role of other organs is also important. It's the liver's job to filter and excrete waste, hormones,
drugs, and other foreign substances. The lungs help expel carbon dioxide from the body. The large
intestine also has various important jobs. It ingests water and remaining supplements from food. It
also converts waste into stool to be expelled from the body through defecation. The kidneys filter the
blood and help remove waste from the body through urination.
 
The whole body depends on this framework to carry on with a sound life. Your body is detoxifying
itself constantly, all day and all night, every minute of every day. Indeed, even your mind flushes out
toxins while you sleep. It's essential to take care of these organs and enable them to carry out their
activity.
 
 
 

Detoxification Therapy
 

Eat clean & fresh:

Go organic and say yes to a healthy life.
 
The most vital reason for toxin accumulation is consumption of deeply fried, refined, processed and
packaged foods on a daily basis. Excessive oil, salt and sugar act as toxins and prompt different
medical problems early in life. Not only that, pesticide sprayed products of the soil can be similarly
harmful to your body. Read more on how to remove toxins from body.
 
Therefore, if you are hoping to detoxify your body then it is essential to lighten the burden that you
have been putting on it over and over again. Choose organic fruits and vegetables rather than
consuming processed foods. Also, remember to consume minimum oil, salt and sugar.
 

Drink plenty of water:

In order to detoxify your body, there’s nothing better than water. Water is not only required for
survival but it is also helpful in removal of the unwanted toxins, which have consumed plenty of
space in your body. In order to see great results, consume 5-6 liters of water every day. Not only
does water help in efficient removal of impurities but also helps in weight loss bids adieu to skin
issues and boosts one’s energy levels to optimum. Read more on Ayurvedic Tips For Weight Loss.
You can also alternatively put some orange, mint leaves, strawberries and lemons to make a detox
drink which is not only healthy but tasty too.
 

Start exercising:
Exercising is a way of saying yes to a healthy body. While exercising you sweat a lot and sweating is
a means by which the skin eliminates toxins. The skin is capable of removing metals like arsenic,
lead and mercury through sweat. Sweating is a very effective way of detoxification just like
defecation and urination. Not only does exercising keeps you healthy and fit but also helps you get
rid of unwanted toxins.
 

Try fasting:
Instead of heavy meals, try eating fruits and vegetables for a day or two. This will give your digestive
tract a break and help in adequate rejuvenation. You shall be pleased to see the effects of a fruit and
veggie fast as it shall not only make you feel light but would provide ample rest to your gut.
 

Go green:
Smoothies are not only tasty but exceedingly nutritious as well. Smoothies can be made utilizing
green leafy vegetables like spinach and kale or you can likewise include cucumber, lettuce, beetroot,
carrot, apple, banana and strawberries to your glass filled with antioxidant rich drink. Try having it in
the breakfast or late in the evening and feel rejuvenated. This activity would support your immunity
levels as well as will effectively help you with the detoxification process.
 

Boost your consumption of tea:

Tea is rich in antioxidants, which helps slow down the cell damage and keep the body in a more
youthful state. It is also very hydrating, which means that it helps to flush impurities out of the body.
When it comes to choosing tea, green tea is probably the safest choice. It’s rich in antioxidants and
even tastes great. However, black tea also offers plenty of detox benefits. For best results, drink at
least two cups of tea per day.

Natural/Ayurvedic Home Remedies for Constipation

Constipation is known as Vibandha in Ayurveda. Causes leading to constipation are irregular food habits
and irregular bowel habits besides psychological reasons.

Vata is the dosha that is predominantly involved with Vibandha. It is characterised by pain in the lower
abdomen, scanty feces or painful defecation, dry feces, headache and lower back ache.
Ingredients:
Beleric myrobalan
Black Pepper
Castor oil
Chebulic myrobalan
Indian gooseberry
Indian Senna
Isapgula husk
Purging cassia
Rose petals

Common Recipes:
A natural and simple diet is a significant factor in preventing constipation. Eat plenty of green
vegetables, whole grains, cereals, bran, fresh and dry fruits, milk and milk products etc. One should
carefully avoid faulty diets, intake of refined and rich foods lacking minerals and vitamins, overeating,
excessive consumption of meat, regular use of purgatives and excess of strong tea or coffee. If you are
prone to habitual constipation, taking warm water frequently during the day-time will help you. Food
should be properly chewed and should be taken as per schedule, avoiding odd meal timings.
Mix the three myrobalans (Indian gooseberry, Chebulic myrobalan and Beleric myrobalan) in equal ratio
and grind them in a mixer and sieve it. Consuming this powder with a glass of warm water twice or
thrice a day
helps relieve constipation.
In a glass of cold water mix a teaspoonful of Isapgula husk. Take this solution followed by another glass
of water. This remedy is highly useful for constipation.
Drinking this water in the morning helps regulating the bowel movement.
Mix one part of Indian Senna, 2 parts of Chebulic myrobalan, and one part of Indian gooseberry.

Ayurvedic Medicines for Constipation by Dabur

Dabur Abhyarishta
Dabur Janma Ghunti
Dabur Laxirid Syrup
Dabur Laxirid Tablets
Dabur Nature Care Double Action
Dabur Nature Care Isabgol Power
Dabur Nature Care Regular
Dabur Sat Isabgol
Dabur Trifgol
Nature Care Regular

6 Ways to Improve Digestion Power

How to Improve Digestion Power

The key to a healthy and fit you lies in your digestion abilities. According to Ayurveda , your overall
wellbeing and health depends a lot on how you digest things you take in from nature. Ayurveda also
emphasizes on strengthening of agnior the digestive fire that aids in creation of healthy tissues in the
body and also ejection of waste material from the digestive system. A weak digestive system comes with
its own set of troubles. It leads to the problem of improper or lack of eating, bloated stomach, gas,
indigestion, acidity, and erratic bowel movements among others. As a result, you feel heavy through the
day. Unhealthy digestive system also becomes a storage for toxic material in the body w hich eventually
becomes a root cause for a lot of health problems.

If the question of how to improve digestive system often bothers you, read further to know how
switching to an ayurvedic lifestyle and habits can help you improve digestion and keep problems related
to it miles away.

How to Improve Digestion Power?

A weak digestive system leads to weakened agni. To improve digestion and have to keep the digestive
fire strong, Ayurveda suggests few remedies that you can easily incorporate in yourdaily regime , which
in turn will facilitateweight loss, improve your metabolism, regularize bowel movements and also help
you find a definitive answer to the ultimate question of ‘how to improve digestive system naturally.’
Meditation :
Studies suggest, meditating daily for a considerable amount of time can affect your body in a positive
manner and help improve digestion. It helps restore the body’s homeostasis that in turn helps better the
digestive system. It is recommended, meditating every day for 20-30 minutes, morning and evening, can
set the body in motion and reap the maximum benefits.
Exercise or yoga :
Wondering how to improve digestion power? Indulge in a bit of physical activity like yoga or any other
form of physical exercise. Starting your day with yoga, running or walking will not only make you feel
energetic through the day but also keep your digestive system healthy and active. In addition to this,
short walks of 15-20 minutes post every meal will help the food to go down the system and digest easily
& properly. In case you are a diabetic, short walks and yoga help in controlling the fluctuations caused in
blood sugar levels post eating anything. Read more on the various importance of yoga.
Do not overeat :
If the question, how to improve digestive system bothers you relentlessly, the answer lies in controlling
youreating habits. When you over eat, your body and digestive system goes for a toss. It also becomes
difficult for the food to break down properly. This in turn leads to the problem of indigestion, discomfort
and acidity. To improve digestive system, the key lies in eating in moderation and not going overboard.
Ayurveda recommends to leave some empty space in the stomach as that aids in easy digestion of the
food. Having fixed or small portions of meal is always advisable.
Drink herbal teas to improve digestive system :
Drinking herbal or ginger tea through the day aids in effective digestion of the food and improve
digestion. Ginger is a time-tested remedy in Ayurveda and is known to provide many health benefits. It
aids in relaxing the muscles of the intestines, thereby reliving you of the symptoms of gas, acidity or
indigestion among others. Combat the problem of how to improve digestion naturally with this simple
tea recipe:
How to Prepare Herbal Tea
Boil 2 cups of water in a pan
Add ½ inch of ginger stem and let it simmer for 5 minutes
Take the pan off the heat and transfer the water to a cup
Put a tea bag in the water and let it steep for 2-3 minutes
Sip this tea through the day or post every meal to improve digestive system
Have a hearty lunch :
How to improve digestive system naturally? Start eating a big lunch. According to Ayurveda, the body is
best equipped to digest meals during midday. The digestive system secretes the maximum amount of
digestive juices in the day time and so it is best advised to have a hearty or bigger meal in the lunchtime.
Doing the same in the evening or dinner time can have adverse effect on the stomach as the digestive
fire is at its weakest and the body hardly gets any time to digest the food.
Detox regularly :
When it comes to the eternal question of how to improve digestion, detoxification always works its
magic. Periodic cleansing also aids in rekindling of the of the Agni and rejuvenate & repair the tissues.
Detoxification is also a natural way of flushing out harmful toxins and free radicals from the system,
accumulation of which in the body often becomes the reason for blocked intestines, irregular bowel
movements and slow & inactive digestive system. A simple fruit juice diet once a week can do the trick
for most. For those who do not believe in skipping meals, can opt for a mono diet where you can drink
fresh fruit juices or detoxifying water for half a day before resuming your usual food intake.

When it comes to addressing the issue of how to improve digestion, there are so many other things you
can do to stimulate your digestive system and eliminate toxins from the body. Read more on how to
remove toxins from body. The key lies in knowing what works best for you and then engage in process
and methods accordingly.

How to Remove Toxins from Body for Better Immunity

How to Remove Toxins from Body

It is very important to detoxify oneself and remove body toxins in order to get rid of the diseases and
make one’s immunity strong and sturdy. Toxins are one of the main reasons for falling sick every
weather change and can slowly accumulate diseases causing long-term harm. There are two causes of
toxins that build up in the body – the internal toxins and the external toxins. The external ones are those
we collect through the kind of junk and oily food we eat and the internal toxins are sourced by our
metabolism. Internal toxins in ayurveda are called ama, which are aggravated when the digestive fires
get weakened over the course of time. Both the kinds of toxins are deadly and need to be removed in
order to be hale and hearty. There are four conditions of digestive fires or amas that are created in the
body, when the digestion weakens. These interfere with the normal working of organs and include:

Balanced fire
This is the ideal condition for digestion as the balanced fire does not produce ama and therefore toxin
removal is done on its own. Learn how to improve digestion.
Low fire
When the digestive fire is too low it accumulates a lot of toxins and produces ama.
Sharp fire
Sharp fire is too strong and extreme and produces ama.
Imbalanced fire
An imbalance fire is disproportionate with both high and low phases and hence is also capable of
producing ama.

In order to remove toxins from the body, one needs to eat healthy and balanced. It not only keeps the
body in a good physical shape, but also improves immunity during weather change. Mostly, children fall
sick every season change as the influx of virus and bacteria increases in the air and they succumb to the
infections caused by flu and cold easily. Fluctuating weather is not in our control but we can organize
our lifestyle in a manner that we are able to increase immunity and win against diseases and infections.
There are a few tips for the change of season that one need to follow to increase immunity especially in
children.
Cover nutritional deficiencies
Most of the nutritional deficiencies in the body lead to low immunity and increased toxins that cause
diseases and infections. The immune system needs a good dose of micronutrients like iron, folic acid,
vitamins A, B, C, D, E and K along with copper etc. Adding seasonal fruits, vegetables, milk, nuts and
dairy to daily diet can supply the required nutrition to the body.
Sun soaking
Low levels of Vitamin D are also one of the main causes of falling immunity levels, leading to sick and
unwell bodies. For an effective toxin removal, it is very important to increase the levels of vitamin D,
found in abundance through sun that helps in cell multiplication, differentiation and production of anti-
bodies that fight against contagions.

How to Remove Toxins from body by Sun Soaking

Practice good hygiene

Mostly, in children the cause of low immunity and poor health is attributed to not keeping good hygiene.
Washing hands before eating, disinfecting household items, consuming clean drinking water and proper
sanitation are important for good health. Children must be encouraged to wash hands before eating
every time in order to cleanse themselves off germs and infections and eliminate toxins from the body.

Whenever season change happens, the body temperature oscillates and body gets prone to imbalanced
fire and that is the time when it requires a good amount of detoxification should be done.

Land and Seed theory or the Beej Bhumi theory

The land and seed theory in Ayurveda believes in the fact that infertile soil is incapable of growing even
the strongest of seeds. According to this theory, our bodies signify the land whereas bacteria, virus and
allergens etc are the seeds. So, if we take care of the land, aka our body, even if the seasons change we
will be able to sustain our immunity and keep the diseases away. The fertilizers are used to give the
seeds a better chance of growing and hence, a good ayurvedic diet, lifestyle and exercise can help do
that. These are imperative to eliminate toxins and ama from the body.

There are many herbal formulas that are required to boost immunity during the colder winter months,
when the chances of infections are very high.

Bio Immune –
It improves and boosts the overall immunity and makes the body resistant to cold, cough and other
infections. Bio-immune is an ayurvedic formula hence totally free from side effects and boosts internal
power. It also helps remove digestive impurities and enhances the digestive agnis. Bio-immune also
enhances the liver function and purifies blood, keeping the skin also healthy.

Pitta Pacifying Daily Routine

How to Control Pitta Dosha

Those who have pitta as a dominant dosha are expected to be passionate, happy and alert by nature.
But if there is too much of pitta dosha in the body, one tends to be bad-tempered, intolerant and even
rigid. Also, there are a variety of health issues that crop up like heart problems, skin concerns, high
blood pressure, and even indigestion which causes even more health troubles. Thus, it is important to
create a pitta pacifying daily routine that can turn down internal heat and return the inherent state of
beaming and bustling health.

According to ayurveda, a pitta daily routine can help people with governing pitta dosha. A daily schedule
works like insurance for sustainable future comfort and happiness. It is very easy to formulate a daily
agenda taking in mind a few things that include adopting easy changes and sticking to the important
chores like eating healthy and regular exercising.

One needs to follow a supportive, daily ritual for pitta that can be helpful and increases the level of fire
and intensity in the system. The day should be planned in a consistent manner in which few good habits
can be repeated each day at similar times. This helps the body to relax and rejuvenate and be ready for
next day.

Morning Pitta Routine

For pitta dosha, it is very important to wake up before sun rise. It not only helps develop a good routine
and but also helps those who have sleep disorders. After getting up, the first thing to be done should be
to consume a full glass of warm water that helps in eliminating toxins and unnecessary waste from the
body. Also make sure to meditate for at least 10 minutes or do light yoga asanas or exercise to set the
tone for the day. It brings in lot of energy and liveliness to the day ahead. Read more on importance of
yoga. The most important morning ritual is the elimination or excretion of waste, which is a must to be
healthy. To smoothen the elimination process naturally, one can take help of ayurvedic herbs like
Triphala that is a laxative and purifies the entire colon and intestine areas. Elimination also keeps the
rest of the body working in a fine condition. To help keep pitta dosha balanced, it is very important to
keep the process of elimination working fine.

Before taking bath, soak up the sun for at least 10-15 minutes in a bid to retain as much as natural
vitamin D as possible. Thereafter, take a cool shower using natural oils fragrance like lavender,
sunflower etc. They bring in a lot of positivity to help face the daily challenges. Then make sure to eat a
good, healthy breakfast which consists of seasonal fruits, nuts and milk. Always make sure to complete
the daily morning to noon chores without overexerting yourself or getting stressed in order to avoid
aggravating pitta. The pitta pacifying Ayurveda daily routine will work fine if you focus more on deep
breathing whenever there is a lot of mental pressure or irritation. Always make sure to follow the pitta
dosha routine taking one step at a time. Do not feel overwhelmed and take things easy in order to
balance the pitta.

Mid-day Pitta Routine

The mid-day is an important part of the pitta pacifying daily routine as the digestive fire is strongest then
and food’s nutrients are distributed in a better manner. One should make lunch the biggest meal of the
day, comprising of seasonal vegetables, fruits, legumes, salads, lentils and rice. Always eat slowly as it
helps in proper digestion. Learn how to improve digestion. Do not indulge in talking, watching television,
reading or driving while eating. While having lunch, the focus should be entirely on eating so that the
body is able to absorb the nutrition properly. After lunch make sure to first sit erect for five minutes and
thereafter, take a short walk of 10-15 minutes to help the food to settle down fast. After that only drink
a glass of water as it will calm and soothe the body. For those living in vegetation, should walk bare feet
in grass or go for a stroll in the forest. The elemental colors of nature – blue, green, brown are said to be
pitta pacifying. After finishing off the day’s work, meditate again for 5-10 minutes as it helps to get the
mind off stress and anxiety.
Ayurveda says that one should not do strenuous weight training or exercising late afternoon or evening
as it will spark the pitta dosha spirit too close to sleep time.

Evening Pitta Routine

The evening pitta daily routine after a hard day’s work should be light and easy. One should eat very
light dinner that consists of soups and salads and sit quietly for at least five minutes for food to settle in
the body. Thereafter, again take a slow, leisurely walk for five to 15 minutes to help aid digestion and be
relaxed and calm. Like mentioned earlier, always avoid heavy exercising after the sunset and instead
indulge in reading inspirational books. You can also enjoy a relaxing or warm bath before going to bed
by adding few drops of aromatic oils like rose, lavender etc. For the pitta dosha individuals, it is always
better to sleep early before 10 pm.

For those individuals with aggravated pitta, they must always indulge in abhyanga or self-oil massage. It
not only helps in keeping the mind and nerves calm and peaceful, but also relieves the body of dryness.
A soft and supple skin is always happy. According to ayurveda, skin is said to be the primary seat of pitta
dosha and hence it is very important to keep it healthy and glowing. As part of the pitta daily routine,
one must always cleanse, moisturize and scrub the skin regularly and also use skin massage oils to keep
the blood circulation also proper. Abhayanga helps in releasing healing qualities like increased blood
circulation, detoxification of skin cells and stimulation of nerves. One can indulge in this pitta pacifying
daily routine in the morning hours in order to keep the body fit and glowing. Read more on how to
reduce pitta immediately.

Vata Pacifying Daily Routine

How to Reduce Vata Dosha

Those individuals who have the vata as a predominant dosha are very natural and imaginative. And
being so creative, one gets totally submerged into work and forgets the daily routine which sets the vata
dosha energies going haywire. Vatas are known for their incoherent routine and an imbalance of that
causes lot of health issues, including indigestion, arthritis, headaches, anxiety, depression and insomnia.
Since vata individuals are overly active, they tend to forget taking proper rest and hence manifest
themselves into an unhealthy body. Thus, it is very important to start and regularly follow a vata
pacifying daily routine which helps one remain hale and hearty.

Vata Pacifying Daily Routine

According to ayurveda it is not very difficult to follow a vata daily routine, however, one has to be very
consistent with it otherwise the imbalance can increase the vata dosha. Those with the vata constitution
are generally very thin and petite in physical appearance and have a delicate, soft skin. However, they
are light sleepers and tend to get distracted very soon. Thus, it is very difficult to a vata person to follow
a daily routine, but is also very important to do so. Following the ayurveda daily routine, it is very
important for a vata person to concentrate on their ayurvedic diet, which should mainly include dry and
raw foods. They should stay away from cold and junk food as it tends to make them fall sick easily.

There is a proper yet easy vata pacifying daily routine, one can follow starting from early mornings.
Morning Vata Routine
The vata dosha person need not get up very early in the morning, but they should make sure to wake up
at the same time every day. It helps set a good routine and ensures that one can a proper eight-hour
sleep and rest. Adequate sleep is very important for organs to function and body to be healthy in the
long run. Since, vata individuals tend to over exert and push them physically, it is important for them to
relax both physically and mentally. The first thing for a proper vata daily routine to be a success is to
drink a warm glass of water in order to cleanse the internal system of toxins. One can also add few drops
of lemon or organic honey to it. After that make sure to sit for prayer or meditation for at least 10-15
minutes, shutting off all worldly problems that hover around the mind. Push yourself to feel happy and
positive to remain calm throughout the day. This sets the tone for an optimistic and contented day. If
possible daily massage the body with nourishing oil like almond in order to invigorate blood circulation
and bringing warmth to the body. Make bathing a vata daily routine in order to feel fresh and clean.
After that practice for at least 20-25 minutes of vata balancing yoga sequence, which are equivalent to
light exercises or brisk walking. It helps the body to be fit and robust. Thereafter, make sure to have a
healthy breakfast, before 9.30 am. One must include cereals, milk, fruits and nuts in daily morning meals
in order to gain energy. While performing the daily chores, one must take care to take proper breaks in
between in order to relax the muscles. Do not strain yourself and try not to multi-task a lot, otherwise it
would aggravate the vata. Throughout the day keep having lots of warm liquids like soups, hot water
and teas to avoid dehydration.

Mid-day Vata Routine

A mid-day vata pacifying daily routine is very important to follow in a bid to keep the balance on. It is
imperative to make a set time for lunch so that the body gets used to it. Have lunch by latest 12.30 pm
so that it gets digested properly and nutrients are distributed evenly to the entire body. Have lunch in
tranquil and peaceful surroundings, without any disturbance of television, traffic or any other media. Try
to have more warm foods that are fresh, seasonal and cooked properly. As far as possible, avoid junk
and canned foods. After eating, sit calmly for at least 5-10 minutes to give mind a rest. Thereafter, take a
short, brisk walk for 10 minutes so that food is digested properly. People with vata constitution tend to
feel more energetic after eating, and hence they should make sure to calm down senses in order to aid
proper digestion. Read more on how to improve digestion. Those who are at home can also take a short
nap for 20-25 minutes in order to feel peaceful. Do remember to stay warm and make your home or
workplace is well heated. Also remember that vata dosha is mostly sensitive to moving air and hence
avoid sitting directly near ventilator shafts.

Evening Vata Routine

The vata pacifying daily routine includes another short meditation before sunset in order to feel stress-
free and relaxed. It is important to give a little time to yourself and hence try to leave all work and sit
quietly for 10 minutes to soothe the sense. As mentioned earlier the vata dosha is very hyper and hence
meditation helps calm a person mentally. Enjoy a light dinner consisting of soups and salads and if
possible have it along with family so that one is happy. Again, sit for while after eating and thereafter
take a five minute walk for faster digestion of food. It is always advised for a vata individual to avoid
being too frenzied, energetic or intensely work oriented during the evening hours in order to keep the
constitution balanced. Always read an inspiration or light material book to feel unperturbed and
pleased. Also, taking a warm bath before going to bed is advisable to be followed in a vata pacifying
daily routine. Make sure to close eyes before 10pm daily.

This vata daily routine can be totally effective for this constitution individual’s only if it is strictly
followed without any misses. This program not only aligns the daily life rhythms with those of nature but
one will realize that they bring in a lot of joy, happiness and positivity in the long run. Read more on how
to balance Vata.

Kapha Pacifying Daily Routine

Kapha Pacifying Daily Routine

We all need to have a consistent daily routine not just to be on the clock but also give our body time to
rest and recuperate. Our body responds differently to the change in seasons and rising and setting of the
sun. Once we have a daily routine set according to that, the body goes in its comfort zone and any
physical or mental function outside it can cause problems. Many a times, when we are stressed or
physically taxed with work, the daily routine gets upset and we might even fall sick. Our nervous system
is the first one to react to change in body’s daily routine sometimes making us fall in depression, hyper
vigilance or even lethargic. Hence, on the fundamental levels our physiology is supported totally by
regularity. A daily routine helps us gather constancy and stability and constant feeling of being in a
relaxed state of mind. As a result, we may be rejuvenated and body cells get completely healed and
cured.

Those born with the kapha tend to be sluggish, languid, crammed and unmotivated when this dosha is
elevated. Thus, a kapha pacifying daily routine can be helpful in balancing these tendencies as they
mechanize some of the most important self-care practices. The kapha daily routine will also set more
spontaneity in life as well.

According to ayurveda, the kapha dosha needs a routine that requires several hours of commitments
like regular exercise, sleeping and waking up in regular time, eating meals properly and taking care of
oneself daily.

Setting a Kapha Daily Routine

For the kapha people, it is very important to set an ayurvedic routine and incorporate in day to day
activities in order to feel lively. Establishing a kapha daily routine requires determined effort and strong
sense of commitment.
Morning routine
One thing that stands out in this kapha dosha routine is that it is focused mostly on the early morning
hours. One needs to wake up with sun rise and have breakfast before 10 am. Waking up in the early
hours bring in cosmic peace and tranquility, love and empathy in life. Early morning hours are
considered to be the best time for working on oneself – giving most attention to self-care and self-love.
Ayurveda says changing one’s morning ritual can change one’s life.

According to the recommendations of the ayurveda practices, one needs to set their kapha daily routine
by waking up between 3 am to 6 am, usually known as the “ambrosial hours” of the morning. This time
of the day is considered to be the most peaceful and conducive for creating a soulful connection with
oneself. Even though one is a kapha, it is important to keep in mind that it is not a necessary time frame
for the sick, elderly, pregnant women and children to get up. Also make sure to empty the bladder and
bowels during this period. Morning elimination is seen as an important part of the kapha pacifying daily
routine. Do follow the simple hygiene-related practices like regular tongue scraping to remove bacteria
and other toxins that accumulate overnight. Tongue cleaning and regular brushing also help in
stimulating and cleansing the digestive tract. Also, drinking a glass of warm water cleanses and hydrates
the skin tissues, along with activating bowel movements. The kapha dosha has tendency towards
constipation and hence it can be relieved by daily dose of warm water. Know more about constipation
home remedies for instant relief.

In a bid to calm the senses one must spend at least 15-20 minutes on meditation or prayer. For kapha,
one can also do pranayama or breathing exercises that help clear out the lungs and respiratory system.
Meditation and slight movements in the morning helps tremendously in kapha pacifying daily routine.
For those who are into exercising should do walks and jogging in the morning time.

Ayurveda recommends different types of intensities of exercise for different constitutions and energies.
For kapha dosha, one needs to try a little harder in order to activate the body energy appropriately.
There are different oil massages that one can do in order to calm the system and grease and revivify the
tissues. The kapha daily routine with the oil massage can also help regulate blood circulation across the
body making us feel lively and energetic. One can do foot massage, head massage as well as body and
arms massage regularly to feel more active and bouncy. Organic sunflower oil, kapha massage oil and
olive oil are great lubricators.

For kapha, it is also important to clear and cleanse the nasal passage, which can be done with the help
of pranayam.

After exercising and yoga, the kapha pacifying daily routine includes bathing which is a very important
task to be performed daily. It not only cleans and purifies the body, but also bring in positive energy and
alertness and uphold endurance. After bathing, do indulge in a healthy breakfast in order to fulfill the
kapha imbalance. Also know about the various importance of yoga.
Day routine
Even though most of the tasks for kapha daily routine are performed in the early hours of the day, there
are few things that can be done during the noon time to enhance the daily benefits. One must
consistently establish a convenient time for having meals as it helps in aiding proper digestion and
spreads the nourishment to the body evenly. According to ayurveda, the lunch should be the main meal
of the day. After lunch, one must go for a small walk and thereafter rest for a while. Read more on how
to improve digestion.
Evening routine
For the kapha, the evening habits are very important to make or break the daily routine. Like at the start
of the day, the evening ritual should also be centered on taking care of oneself. A kapha pacifying daily
routine not only bolsters a sense of self-worth but also improves the overall well-being in terms of
physical and mental health. Do not complicate the daily routine but just focus on the hygiene and
detoxification. Before going to bed, it is important to brush and floss the teeth and wash and moisturize
the teeth properly. Also sleep at a designated bed time so that adequate rest is also given. Read more
on how to remove kapha from body.

Ritucharya
Ritucharya

Rituacharya is the ancient Ayurvedic practice and is comprised of two words, “Ritu” which means season
and “charya” which means Regimen or discipline. Ritucharya consists of lifestyle and ayurvedic diet
routine to cope with the bodily and mental impacts caused by seasonal changes as recommended by
Ayurveda . Ritucharya enables us to build our physical strength and mental capability to battleailments
that may happen due to seasonal changes. In addition to that, it balances all the three doshas in our
body and keeps us fit and healthy throughout the year.

6 seasons according to Ayurveda

A year is divided into 2 Kaals (time periods). Each Kaal comprises of 3 seasons which gives a total of 6
seasons in a year. Each season lasts for two months and these seasons are precisely found in Indian
subcontinent

Adaan Kaal/ Northern Solstice/ Uttaryana (14 January to 14 July)

Shishir Ritu (Winter) Mid- January to Mid- March
Vasant Ritu (Spring) Mid- March to Mid-May
Grishma Ritu (Summer) Mid- May to Mid- July
Visarga Kaal/ Southern Solstice/ Dakshinayana (14 July to 14 January)
Varsha Ritu (Monsoon) Mid- July to Mid- September
Sharad Ritu (Autumn/ Fall) Mid- September to Mid- November
Hemant Ritu (Late Autumn/Pre-Winter) Mid- November to Mid- January

Aadaan Kaal/ Northern Solstice/ Uttaryana

During this season, the sun and the wind are extremely powerful. The Sun wards off all the energy and
strength from people, and the cooling qualities from the earth. The scorching sun gives balmy and
parched qualities to plants and humans. Thereby, reducing the strength among individuals.

1. Shishir Ritu (Winter):

Mid-January to Mid-March - During this season, the environment remains cold and windy. The strength
of the person remains less in this season, deposition of the Kapha Dosha happens and Agni (Catabolism)
remains in a higher state. Learn How To Remove Kapha From Body.

Diet Routine: Foods having Amla (tarty) as the overwhelming taste is preffered. Cereals and pulses,
wheat/gram flour items, new rice, corn, and others, are suggested. Ginger, garlic, Haritaki (fruits of
Terminalia chebula), Pippali (products of Piper longum), sugarcane items, and milk and milk items are to
be incorporated into the eating regimen.

Foods having Katu (pungent), Tikta (bitter), Kashaya (astringent) dominating Rasa are to be stayed away
from. Laghu (light) and Shita (cool) foods should be avoided.

Lifestyle: Massage with oil/ Powder/ Paste and take shower with tepid water, exposure to sunlight and
wearing warm clothes is essential.

2. Vasant Ritu (Spring)

Mid-March to Mid-May - This season is considered as the season of flowers and origin of new leaves.
Rasa and Mahabhuta during this season are Kashaya (astringent), and Prithvi and Vayu, respectively. An
individual’s strength during this season remains in medium degree, vitiation of Kapha Dosha occurs and
Agni i.e digestion power remains in Manda state.

Diet Routine: One should take foods that are easily digestable. In cereals, Wheat, rice, old barley is
suggested during this season. In pulses, lentil, Mugda etc. can be eaten. Food items tasting bitter, Kattu
(pungent), Kashaya (astringent) should be eaten. Honey can also be added in the diet. Rabbit meat can
be taken since it is easily digestable. Foods that are cold, heavy and viscous should be avoided.

Lifestyle: Using tepid water for bathing is considered ideal. Exercising during Vasant Ritu is a must.
Massage with the powder of Chandana, Kesara, Agaru is suggested. Kavalu (gargle), Dhooma (smoking),
Anjana (collyrium) and evacuative measures, like Vamana and Nasya are suggested.

Sleeping during day is not advised during this season.

3. Grishma Ritu (Summer):

Mid-May to Mid-July - This season is intensely hot and environment is prevalent with unhealthy wind.
The lakes and rivers are dried up, the plants are lifeless and the strength of an individual becomes weak.
Deposition of Vata Dosha happens but the Kapha Dosha is relaxed during this season. Agni of the person
remains in mild condition. Lavana and food with Katu (pungent) and Amla (sour) taste and Ushna (warm)
foods should be avoided. Learn How To Balance Vata.

Diet Routine: Foods which are light to process—those having Madhura (sweet), Snigdha (unctuous),
Sheeta (cool), and Drava (fluid) Guna, for example, rice, lentil, etc., should be eaten. Drinking a lot of
water and different fluids, like cold water, buttermilk, fruit juices, meat soups, mango juice, stirred curd
with pepper, is suggested. At sleep time milk with sugar should be taken.

Lavana and food with Katu (sharp) and Amla (acrid) taste and Ushna (warm) nourishments are to be
evaded.

Lifestyle: Remaining in cool spots, applying sandal wood and other aromatic pastes over the body,
decorating with blossoms, wearing light dresses and napping at day time are useful. Amid night one can
appreciate the cooled moon rays with breeze. Extreme exercise or hardwork is to be evaded; a lot of
sexual liberality and alcoholic preparations are precluded.

Visarga kaal / Southern solstice / Dakshinayana

1. Varsha Ritu (Monsoon)

Mid-July to Mid-September - It is considered as Varsha Ritu. During this seasn, the sky is cloudy and rains
happen without thunderstorms. The lakes and rivers are filled with water. Rasa and Mahabhuta in this
season are Amla (sour), and Prithvi and Agni, respectively. The strength of an individual becomes weak
in this season. Variation of Vata Dosha and deposition of Pitta Dosha , Agni also gets vitiated. Learn How
To Reduce Pitta Immediately.
Diet Routine: Foods having Amla (tarty) and Lavana (salty) taste and of Sneha (unctuous) qualities
should be eaten. Read more on different types of taste. Among grains, old barley, rice, wheat, and so on,
are suggested. Other than meat soup, Yusha (soup), and etc. are to be incorporated into the daily diet. It
is said that one should take medicated water or boiled water.

Drinking river water, having a lot of water, excessive fluid and wine should not be taken. The foods,
which are substantial and difficult to process, similar to meat, are prohibited.

Lifestyle: Boiled water for bathing and massaging the body properly with oil is advised during this
season. Medicated Basti (enema) is prescribed as an evacuative measure to expel vitiated Doshas.

Drenching in rain, napping in the day, exercising, sexual indulgence, hard work, wind, staying at the river
bank are some of the things that should be avoided.

2. Sharad Ritu (Autumn/Fall) :

Mid-September to Mid-November - During this season, the Sun turns out to be splendid, the sky stays
clear and sometimes with white cloud, and the earth is smeared with wet mud. The prevalent Rasa is
Lavana (salty) and transcendent Mahabhutas are Apa and Agni. The strength and energy of an individual
stays medium, appeasement of vitiated Vata Dosha and vitiation of Pitta Dosha happens, and movement
of Agni increases amid this season.

Diet Routine: Foods having Madhura (sweet) and Tikta (sharp) taste, and of Laghu (light to process) and
cold properties should be eaten. Foods having the properties to mollify vitiated Pitta are advised.
Wheat, green gram, sugar sweet, nectar, Patola (Trichosanthes diocia), meat of animals from dry land
(Jangala Mamsa) is to be incorporated into the eating routine.

Hot, bitter, sweet, and astringent foods are to be stayed away from. The food products, such as fat, oils,
meat of aquatic creatures, curds, and so on should be excluded from the diet amid this season.

Lifestyle: Habit of eating food, just when there is a feeling of hunger is suggested. One should take water
sanitized by the beams of sun in day time and beams of moon during the evening for drinking, bathing
etc. It is suggested to wear flower garlands, and to apply paste of Chandana (Santalum collection) on the
body. It is said that moon beams in the initial 3 hours of night is favorable for wellbeing. Restorative
methods, for example, Virechana (cleansing), Rakta-Mokshana (phlebotomy), and so on, ought to be
finished amid this season.

Napping during the day, exposure to sun light and excessive eating should be avoided during this
season.

3. Hemant Ritu (Late Autumn/Pre-Winter) :

Mid-November to Mid-January -Blow of cool breezes begins and chillness is felt. Dominating Rasa amid
this season is Madhura and the overwhelming Mahabhutas are Prithivi and Apa. The energy and
strength of an individual stays on highest grade and vitiated Pitta Dosha gets assuaged. Action of Agni is
increased.
Diet Routine: One should eat unctuous, sweet, tarty, and salty foods. Among grains and pulses, new rice,
flour arrangements, green gram, Masha, etc., are suggested to be eaten. Different meats, fats, milk and
milk items, sugarcane items, Shidhu (fragmented preparations), Tila (sesame), etc., are likewise to be
incorporated into the eating regimen.

Vata aggravating foods, such as, Laghu (light), cool, and dry foods are to be stayed away from.
Consumption of colddrinks is likewise contraindicated

Lifestyle: Exercising, body and head massage, utilization of warm water, Atapa-sevana (sunbath), use of
Agaru on body, substantial garments, sexual liberality with one accomplice and living in warm places is
suggested. Napping during the day and exposure to strong and cold wind should be avoided.

Dinacharya - Ayurveda Daily Routine

Dinacharya: Ayurveda daily routine

We all try to live a healthy life by incorporating good habits in our lifestyle. Because who doesn’t want to
live fearlessly without worrying about health problems? However, in today’s world, it has become
challenging to pay equal attention to health and work. Living an Ayurvedic lifestyle by following
Dinacharya, an Ayurvedic daily routine is a simple solution to all the health related worries and key to
promoting a harmonious balance between mind, body and soul.

The word Dinacharya is derived from two words; ‘dina’ meaning day and ‘acharya’ meaning activity.
Dinacharya, according to Ayurveda , is a daily routine that promotes self-care through different daily
activities. Know more on what is Ayurveda . By bringing us in tune with nature, it regularizes our own
biological clock and makes us more self-aware. If you follow this routine regularly with intense care and
dedication, your health will benefit in several ways.

Dinacharya Daily cycles

Ayurveda Dinacharya consists of two daily cycles:
Sun cycle
Moon cycle

During these two cycles, there are 4 hour periods of Vata dosha, pitta Dosha and kapha dosha energies
also known as Ayurvedic Body Types . These energies are also present in our body with varying intensity
and combinations. Thus, you should prevent activities that aggravate the cycle of the three energies.

First cycle: Sunrise to Sunset-(6:00 am – 6:00 pm)

6:00 am – 10:00 am – Kapha
10:00 am – 2:00 pm – Pitta
2:00 pm – 6:00 pm – Vata

Second cycle: Sunset to sunrise (6:00 pm – 6:00 am)

6:00 pm – 10:00 pm – Kapha
10:00 pm – 2:00 am - Pitta
2:00 am – 6:00 am - Vata
Dinacharya Ayurveda

Here are some major practices that Dinacharya promotes for a healthy lifestyle and body:
1. Rise and shine
According to Dinacharya, it is important to wake up before the sun rises. The time between 4:30 – 5:00
am is considered to be an ideal time to wake up. This pre- dawn time is when the Vata dosha is
dominant, and the energy present in the environment will make it easy for you to wake up. Moreover, it
is that time of the day when there is a certain amount of peace and freshness that is necessary for the
body and soul. Before getting out of bed you should say a prayer since it will induce positive energy into
your mind and soul.
2. Rinse
Rinse you face with cold water to become alert for the coming day. You should also perform ‘Jalneti’ a
technique prescribed by Ayurveda, which involves cleaning your sinus, nasal passage and mouth with
the help of a tea pot like vessel called neti pot.
3. Cleansing of your senses
To enhance all your senses in the morning, your sense organs should be cleaned thoroughly. Wash your
eyes with rose water and ears with sesame oil. Brush your teeth and clean your tongue to enhance your
taste buds and to stimulate digestive responses. Read more on how to improve digestion.
4. Drink warm water
Though most people consume caffeine in the morning, Ayurveda recommends the consumption of
warm water. It enhances peristalsis and also flushes the kidney of any harmful toxins and free radicals.
5. Evacuation
Evacuation is one of the most important pillars of health according to Ayurveda. If this does not occur
regularly, or is delayed, it slows down digestion and causes constipation. Read more about ayurvedic
medicine for constipation. This in turn forms harmful toxins in the body that can give rise to chronic
diseases.
6. Oil massage
Massaging your body with essential oils daily will keep your body moisturised and will prevent your
tissues from getting dry. This ensures that there is good blood circulation in your body for a calmer and
healthier nervous system.
7. Exercise
This can be done in any form, be it Yoga ex. Surya Namaskar or jogging. Exercise will remove stagnation
and fat from your body and will strengthen your muscles. Learn about the various benefits of yoga.
8. Bathe
Bathing will remove excess oil from the surface of your skin and will make you feel fresh and energized
to take on the tasks for the day.
9. Meditate
Meditation will help you concentrate on your goals, by maintaining a balance between your mind, body
and soul. It will also calm your nervous system and will make you feel peaceful and steady.
10. Unwind
After finishing the day’s work, it is important to unwind and relax your body. Shut your eyes, lie down,
light some scented candles and listen to soulful music. This will not only make you feel at peace, but will
also release all the stress and tension from your body. Another effective way of relaxing after a day’s
hard work is spending time with loved ones.

Benefits of Dinacharya
1. Connection with nature
This Ayurveda daily routine helps you connect with nature by making you conscious of your natural
surroundings. In fact, it ensures that you live in harmony by aligning your body with the rhythm of
nature.
2. Prevention of diseases
It promotes a healthy lifestyle since it strengthens your immunity and protects you from diseases.
3. Release of stress
Meditating and massaging yourself with essential oils, releases all the stress and tension from your body
and mind.
4. Digestion and absorption
By following a pattern of meal timings and by regulating the amount of food being eaten, it helps your
body to digest and absorb the nutrients from food effectively.
5. Discipline
It also helps in maintaining a certain discipline in the mind and body which is beneficial in several other
aspects of life.
6. Peace
Meditating and absorbing the positive vibes in your surroundings helps you achieve a peaceful state of
mind.
7. Happiness
Following Dinacharya every day, removes all the stress and worries in your life. This, in turn, brings you
happiness.
8. Longevity
It ensures a healthy lifestyle and promotes longevity.

Also learn about the various Medicinal Plants & their uses for making effective Ayurvedic Home Rem

Ayurvedic Tips to Improve Immunity

Ayurvedic Tips to Improve Immunity

Ayurveda has many benefits. When it comes to eating healthy and taking care of physical and emotional
health, there is nothing better than going the ayurveda way. Being the oldest medicinal system in the
world, Ayurveda helps build the internal power and strength by increasing immunity for the body to
combat many diseases and infections. According to ayurveda, for immunity one needs to properly cook
the food enough to make it digestible. Food cooked should be adequately soft and easy to chew and
lunch should be the main meal of the day so that it can be digested easily and provides the required
nourishment to the body.

With the changing environment around us, it has become very common to fall sick every weather
change. Also, various flus and colds which are a part of viral infections have become a sort of epidemics
that need to be curbed. If one’s immune system is strong enough, it suppresses the virus which
eventually becomes latent. Whereas, if the immunity levels are low, there are bound to be outbreaks
and relapses which can also be dangerous in the long run. Ayurvedic immunity booster helps in
identifying foreign bodies that attacks the cells and destroys them, keeping us healthy.

For a good health according to ayurveda, for immunity one needs to retain natural resistance to diseases
and its symptoms. Low immunity and poor health have symptoms like dependency to diseases, low
resistance, allergies, fatigue, low energy, weakness, respiratory issues, stress and depression, digestion
issues and chronic insomnia. There are many causes of low immunity which includes genetic factors,
poor mental health, pollution, poor diet, lifestyle and metabolic issues. All these problems can be
overcome with the help of various tips that are easy to follow.

EAT HEALTHY
The mantra to any health issue is to eat healthy and wise. According to ayurveda it is best to eat
according to the body energy type which provides most nutrition. One must avoid harmful sugars,
processed and canned foods that contains preservatives, limit the eating of fried and high calorie food
and alcohol. If you are thinking on how to increase immune system by ayurveda, one needs to induce
ayurvedic immunity boosters like coriander, turmeric, black pepper and cumin in daily food. Eating
green leafy vegetables and seasonal fruits like apples and oranges are great for fulfilling the nutritional
value. One must always consume lunch as the biggest meal of the day around noon and eat very light for
dinner in order to keep digestion fine. Also avoid gluten and dairy. It is also recommended to eat at
short intervals regularly so as to provide required nourishment and make sure the body isn’t starving.

TAKE AYURVEDIC SUPPLEMENTS

For creating a mind-body balance and increasing a strong immune system it is always recommended to
take few supplements along with a good diet and exercising adequately. Ayurvedic supplements help
increase the power of digestive fire along with meditation, yoga, sound sleeping pattern, and body
massage. Know more on how to improve digestion & advantages of yoga. It also helps giving a positive
outlook on life. To increase immunity, ayurveda has thousands of herbs like Garlic, Echinacea, ginseng,
ginger, turmeric, amla etc. One can also buy ayurvedic supplements like sitopaladi and mahasudarshan,
that are used to prevent colds and flu, as well as Western herbs osha and Echinacea.

DETOX REGULARLY
According to ayurveda, undigested food is the root cause of toxins that spread across the body making it
unhealthy and sick. The toxins stored within the body become breeding grounds for the parasites and
begin to settle into weak places in the body causing infections and illnesses and finally weakening the
immune system. Hence detoxification is very important and it can be done by regularly consuming lots
of fresh fruits, vegetables and juices.

Tip to Improve Immunity

KEEP THE DIGESTIVE FIRE STRONG

The digestive fire or agni is vital to a strong immune system. The immunity of our body is totally under
the power of agni or the digestion process through which the nutrients are absorbed in the body. If
there is an imbalance within the agni, metabolism can be affected and immunity can go low. The toxic
environment in the body leads to thriving viruses and bacteria as well. One can sip hot water or drink
natural hot teas throughout the day in order to boost the digestive fire.

MEDITATE REGULARLY
It is very important to do yoga or meditation regularly in to positively affect the immune system. Both
yoga and meditation are correlated and help lower the stress and anxiety levels in the body. Meditation
boosts the antibodies and stimulates the brain function as well.

EXERCISE REGULARLY
According to ayurveda, it is very important to exercise taking into account one’s dosha or energy. Any
kind of physical activity like walks, swimming, or even weight training in the gym helps the body to
recover from the sedentary positions, thereby making it more active to the surroundings. It also helps to
charge the body cells making it fitter and stronger and also increases the immunity levels tremendously.
It is therefore recommended to exercise regularly every day for at least 30 minutes for long term
improvement in health. One can also practice pranayama, which is the ancient ayurvedic habit of
redirecting pranic energy through the breath. Pranayama purifies and toughens the body while
peacefully composing the mind. Alternate nostril breathing brings a positive effect to the immune
system as well.

LIMIT ALCOHOL INTAKE

Alcohol is very dangerous if consumed regularly as it impairs immunity building cells. It also causes blood
sludging by clumping together blood vessels and reducing the flow of oxygen to many organs. With the
limited amount of oxygen to the organs the immunity is bound to get at an all-time low, causing many
diseases and illnesses.

GET GOOD SLEEP

It is very important to get good sleep and rest after a hard day’s work. In a bid to improve immunity,
ayurveda recommends at least 8 hours of sleep so that the immune cells can regenerate properly. Lack
of sleep interrupts the process and can cause diseases like depression, diabetes, heart problems etc.
During our sleep the immune system releases proteins called cytokines.

TAKE WARM BATHS

According to ayurveda, it is very important to take bath with warm water in the evening in order to calm
the body cells and help in their regeneration and health. Epsom salts and warming essential oils like
ginger, cinnamon, rosemary, cedar, pine, basil, eucalyptus etc help boost immunity to great levels.

HAVE LOTS OF GREEN TEA

Green tea has proven to be a great ayurvedic immunity booster that helps in fighting bacteria and
viruses. It contains epigallocatechin gallate, which is a flavonoid stimulating the production of immune
cells. It is also rich in antioxidants and a good way to lose weight as it contains zero calories. If you take
green tea regularly, you prevent yourself against cardiovascular diseases, stroke and even cancer.

REGULARLY CONSUME FLAXSEEDS

Flaxseeds are rich in omega 3 fatty acids and phytoestrogens. That makes them a rich ingredient for
alpha linoleic acids that is vital for modulating a retort of the immune system, keeping infections and
virus at bay. Flax seeds are also anti-cancer and hence a must have in your daily ayurvedic diet.

Ayurvedic Tips for Weight Loss

Ayurvedic Tips for Weight Loss

Weight loss is a concern for all of us. But it is also important to follow an accurate system of weight loss
techniques in a bid to not lose too many nutrients from the body. Weight loss should always be
consistent and effectively healthy and hence to achieve that one needs to follow an Ayurvedic system
which helps in promoting health, balance and longevity through few simple guidelines. Ayurvedic weight
loss is always unfailing, constant and reliable and also very easy to follow. Ayurvedic tips for weight loss
can naturally guide towards holistic and healthy living without the usage of chemical or processed foods
or fad diets that do more harm than helping us.
Ayurvedic Weight Loss Tips:
LEMON WATER
Lemon water is a naturally detoxifying ingredient that does immense benefit for the body if consumed
regularly. Drinking a large glass of lemon juice with warm water daily in the morning not only helps in
boosting the digestive system but also aids weight loss. Lemon has purifying properties that along with
warm water enhances the metabolism and helps break fat easily. It also gives a fresh start to the day,
making you feel energized and light.
REGULAR EXERCISE
One should exercise daily in order to remain fit. According to the ayurvedic way to lose weight, one
needs to sweat in order to fasten the process of being able-bodied and vigorous. According to ayurvedic
practitioners, one needs to do 45-60 minutes of daily training or yoga activity that increases metabolic
activity in the body. A healthy ayurvedic diet along with exercise or yoga is peaceful not just for the
body, but also for the mind and soul. Read more on importance of Yoga.
MEDITATION
In ancient times, the saints used to meditate in order to remain fit physically and mentally. In today’s
fast paced times when stress and depression takes over, most people overeat and do not realize its ill
effects till they put on a lot of weight. Hence, it is very important to do at least 10 minutes of light yoga,
meditation or mind and body relaxing techniques that keep you happy and calm. This helps alleviate
stress and hence helps body in losing weight naturally. Meditation is one of the most important
ayurvedic ways to lose weight that also puts us in a more alert and attentive frame of mind, helping in
being better decision makers throughout the day.Weight Loss
EAT PROPERLY
If you are wondering how to lose weight in ayurveda, you need to know that the practice always
involves eating healthy and regularly. Always have three meals a day, comprising seasonal fruits and
vegetables without unhealthy snacking. Food is always considered a fast-burning fuel for the body and
should be consumed well in time for it to be digested properly. Always have a heavy breakfast, between
8 am to 9.30 am, mid-sized lunch around noon with lots of vegetables, grains and meat and very light
dinner before 7.30 pm comprising of soups and salads for best digestion process as the digestion power
is low at night.
Once you learn to totally eliminate unhealthy snacking, it will be easier to concentrate towards losing
weight in a healthy manner. And if you really feel like having snacks, it is best to eat fruits or dry fruits
instead of fried chips or namkeen. The digestive intent is also tough and most proficient when it can fully
digest one meal before being asked to digest anything else. Therefore, it is best to have a time gap
between meals by least four hours.
EAT SEASONALY
The best ayurvedic way to lose weight is by eating seasonally and according to the region one belongs
to. In hot and sultry summers, one needs to eat high-carbohydrate diet that includes fresh fruits and
vegetables keeping us breezy and energized. Winters are perfect for root vegetables, seeds, nuts, meats
and cheeses to shield us from the cold. During the rains and monsoon, green leafy vegetables and
sprouts help in detoxifying us. Eating according to seasons and regions help in faster digestion and great
absorption of nutrients by the body. Know more about Ritucharya – Seasonal Regimen.
TAKE A WALK AFTER MEALS
Meals generally tend to make us lethargic or sleepy. But for a healthy weight loss it is important to take
short walks after each meal in order to fasten the process of digestion.Tips for Weight Loss
EAT KAPHA PACIFYING DIET
Excess of kapha dosha is totally involved in making us lethargic, overweight and slows down metabolism
to a great extent. It also causes water retention, which is the root cause of many diseases as well. Eating
a kapha inclusive diet helps to clear out many toxins from the body and boosts metabolism. Make sure
to choose foods that are freshly prepared and seasonally appropriate over processed, cold or stale
foods. It is also very important to know that ayurvedic way to lose weight does not mean you have to
give up your favourite foods. The key is to eat everything in moderation to maintain a balance. This
process takes time and it is important to be both patient and persistent.

Ayurvedic Tips for Stress Management

Ayurvedic Tips for Stress Management

Is stress taking a greater part in your life than you might want it to? For the majority of us, the response
to that inquiry is a resonating, YES! Stress is a genuinely universal element of the modern human
experience. While taking some stress in life is fine and even productive, but excess of it can be harmful
for our overall mental, emotional and physical being. Ayurveda has a delightful perspective on stress
management. Here are a few of our favorites:

Ayurveda for StressManagement:

Slow Down:
One of the essential first steps towards balancing life and stress management is to slow down. However
when we are acclimated to carrying on with a quick paced, occupied life, slowing down can feel
completely impossible. It isn't. For those of us who can gather the courage to start to welcome a slower,
more balanced way of being, into our every day schedule, one baby step at a time, the rewards are often
felt very satisfying. Then, with time, the positive changes fortify our intentions and can encourage us to
slow down a little more. But, how to start? That is really the core of the entire endeavor. One of the best
ways to lower down our pace is to indulge in devoted and purposeful self-care, taking time every day to
be still, quiet, and immersed in self-nourishment.
Indulge in quality self-care:
Purposeful and devoted self-care can be a very beautiful part of recuperating process and a great
opportunity to practice self-love. A committed practice of self-care reaffirms a profound commitment
towards self, towards well-being, and towards a vibrant health. Choosing to give importance to things
like sufficient rest and other nourishing activities like meditation, yoga, listening to soothing music etc.,
can enable us to remain focused as we navigate through the turbulence of the world around us.
In truth, there are innumerable approaches to care and nurture ourselves. Those that bestow feelings of
relaxation, warmth, and stability will be best in balancing abundant stress. However, it is essential that
you follow your instinct as you know best. Below are some of the different things you can practice to
tackle stress management in your everyday life.
Take a bath:
It relaxes the nervous system, releases tension and helps to soothe & calm the mind.
Practice oil pulling:
Aconventional method of self-massage with various kinds of therapeutic and medicinal oils soothes the
nervous system, lubricates and refreshes the tissues, and promotes healthy circulation throughout the
body.
Practice Nasaya:
It is a practice of applying oil to the nasal passage. It helps calm delicate tissues, enable unobstructed
breathing, release accumulated stress and support mental clarity.
Massage your feet before the bed:
Applying oil to your feet before sleeping calms the nervous system, reduces stress and promotes sound
sleep.
Sit in Nature:
Taking a gentle walk, sitting by a stream, consuming a beautiful view, or simply surrendering your body
to the surface of the earth helps “rest and digest”.
Read an uplifting or inspiring book:
A good read can actually help in relaxing and rejuvenating your body to some extent.
Lie on the couch for sometime:
There is definitely nothing more soothing than taking a rejuvenating afternoon nap or simply taking a
long break.
Commit to a daily routine:
Ayurveda suggests a daily routine also known as Dinacharya for everyone. But it is specifically essential
for the ones who are trying to balance out excess stress. There are some very easy steps to establish the
daily routine like waking up early in the morning, eating meals, going to bed at about the same time
each day, and if possible, maintaining a consistentwork or activity schedule. All these activities alone can
have a profound impact on the nervous system, provide deeper self-understanding and help us deal
with stress in a better manner.
Quiet the Mind – Body Organism:
Chronic stress tends to disturb our nervous system so that our body reacts to every being as if they were
extremely menacing. Ayurveda suggests various therapies like pranayama, yoga , and meditation as
powerful methods for breaking this cycle, resetting the nervous system, and developing a healthier
physiological reaction to stress. Read more on importance of yoga. Various medicinal plants also foster
health in the mind and the nervous system and can be unbelievably supportive. While we can't carry on
with a life which is totally free of stress but we can surely change our capacity to cope with them.
Eat a supportive diet :
Eating a balanced diet does not have to be a taxing endeavor. In fact, when we are dealing with stress,
our lives are very complicated and our system only responds to solutions that are comparatively simple.
The diet that you take should be nourishing and grounding. While you may still consider eating a vata
pacifying, pitta pacifying, or kapha pacifying diet, it is essential to focus on healthy, whole foods and
minimizing the consumption of processed foods and refined sugars in your ayurvedic diet. If you cannot
get time to prepare your own meals; soups, root vegetables, stews and other simple preservative free
foods are usually a good choice.

Traditional and ayurvedic foods of Indian origin - ScienceDirec

India has six different seasons, namely vasanta ritu (spring), grishma ritu ... Ayurveda has
different treatments for different diseases, which are well established and consistent over the
period. .... It improves the aroma and taste and decreases antinutritional factors and .... 2. Fruit-
and vegetable-based traditional health foods.

Highlights
•
Food habits of ancestors from Indian vedic history are highlighted.

•
 Application of Ayurvedic concepts in health food preparations are reviewed.

•
Classification of traditional and ayurvedic foods are provided.

•
Ayurvedic foods are recommended for different health disorders.

•
Indian traditional weaning foods are described with process charts.

Abstract
The Ayurveda contains a wealth of knowledge on health sciences. Accordingly
traditional foods and their dietary guidelines are prescribed in Ayurveda. There is so
much similarity in ayurvedic dietetics and traditional foods that many of the
traditional health foods in India can be called ayurvedic foods. This review article
introduces the concepts of ayurvedic health foods in India and describes several
traditional heath foods across various regions of India. Recommended dietary
guidelines according to age and health condition of the consumer, and seasonal
considerations are presented for each of the traditional health foods of India. In the era
of globalization of the population and international food trading, health conscious
citizens around the globe will benefit from the wealth of knowledge on traditional
Indian and ayurvedic health foods of Indian origin.
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Keywords

health foods
Functional foods
Weaning foods
Nutraceuticals
Ayurvedic foods
Indian foods
1. Introduction
1.1. Indian view about health foods

Traditional Indian foods have been prepared for many years and preparation varies
across the country. Traditional wisdom about processing of food, its preservation
techniques, and their therapeutic effects have been established for many generations in
India. Food systems can deliver numerous biological functions through dietary
components in the human body. Indian traditional foods are also recognized
as functional foods because of the presence of functional components such as body-
healing chemicals, antioxidants, dietary fibers, and probiotics. These functional
molecules help in weight management, and blood sugar level balance and support
immunity of the body. The functional properties of foods are further enhanced by
processing techniques such as sprouting, malting, and fermentation [1].
At different stages of life, the constitution of the human body changes and it requires
unique eating habits to sustain normal physiological functions. As indicated by these
diverse stages, our ancestors had different foods that were healthy and nutritionally
dense. Dating back to Indian civilizations and Indian old literature,
namely Bhagavadgita, Ramayana, and Manusmriti, every community that lived in
India had a clear and separate food belief system. Most of these, however, have been
influenced by Aryan beliefs and practices. According to Aryan belief, food was
considered as a source of strength and a gift from God [2].
Aryans are a heterogeneous group of people who lived in different parts of ancient
India. They migrated from Indo–Iranian borderlands with their cultures and customs.
The early stage of their settlement with their religious tradition in India is known as
the Vedic period. Later the ruling classes in their regions were drawn to the Vedic
religion [3]. In the Vedic period, knowledge, prayers, religious songs, and poems were
written, which came to be known as Vedas. The Vedas are an important class of
religious texts in Indian literature. The four Vedas,
namely Rigveda, Samaveda, Yajurveda, and Atharva veda, describe different cereal
grains and their use in our daily life. Aryans believed that food was not simply meant
for body nourishment, but was the basic part of a cosmic moral cycle [2]. Barley
became the Aryans' initial staple food, and is also mentioned in the Rigveda. Later
texts mention wheat, lentils, millets, and sugarcane. The most popular lentils used
were red lentils, green lentils, and black lentils. Apupa is a form of cake prepared by
frying barley. Kichadi made from rice together with lentils or dal is highly nutritious.
Aryans knew about rice cultivation; parched rice and cereals were a common method
of processing during their period. Lentils and rice were the combinations of
complementary nutritional elements consumed by Aryans [3]. The literature of
Buddhists and Jains reveal the extensive use of rice and its gruel. During the Jain
period, cloth was soaked in milk and dried to yield a reconstituted product
called kholas [2], [4].
Traditionally, Indian foods are classified into three main categories. Cooked
vegetables, milk, fresh fruits, and honey are meant for the truly wise and are
considered as Satvika foods. Foods that bring out the lowest, crass qualities of human
behavior such as meat, liquor, garlic, and spicy and sour foods are classified as
Tamasika foods. Foods that give enough energy to carry out daily work are
categorized as Rajsika foods [5]. Aryans classified food materials on the basis of their
nature and use such as Sukhadhanya (cereals), Samidhanya (pulses), Phala (fruits),
Shakna (vegatables), Payovarga (milk products), Madhyavarga (alcoholic beverages)
and Mamasavarga (animal products) [2].
Food is specific to season. India has six different seasons, namely vasanta
ritu (spring), grishma ritu (summer), varsha ritu (monsoon), sharad
ritu (autumn), hemanta ritu (fall winter), and shishira ritu (winter). Studying and
knowing about seasons is important to make an efficient diet plan for an individual
and hence in this review, effort is made to provide the details of individual foods and
their seasonal usage.

1.2. Concepts of Ayurveda in health foods

Ayurveda is a traditional system of medicines native to India. In Ayurveda, regulation

of diet is crucial, since it examines the whole human body as the product of food.
Ayurveda illustrates how an individual can recuperate by establishing the connection
between elements of life, food, and body. According to ayurvedic concepts, food is
responsible for different aspects of an individual including physical, temperamental,
and mental states. To stay healthy, maintaining a stable healthy diet routinely is
essential. The body absorbs the nutrients as the result of digestion. But Ayurveda
states that the food first converts into rasa (plasma), and then followed by successive
conversion into blood, muscle, fat, bone marrow, reproductive elements, and body
fluids [6]. Imbalance of mind, body, and spirit are referred to as diseases. Ayurveda
has different treatments for different diseases, which are well established and
consistent over the period. Multiple therapeutic approaches exist in ayurvedic science
such as Shodhana, Nidan Parivarjan, Shamana, Rasayana, Pathya vyavastha,
and Satvajaya.
Shodhana therapy is a type of purification treatment where toxic factors are
eliminated from foods by the application of various unit operations. Peeling,
polishing, sorting, cleaning, cleansing, sifting, straining, de-husking, washing, and
distillation are different techniques used in Shodhana therapy. According
to Shodhana therapy, the unit operations are designated with different nomenclatures.
For example, frying process of Hingu (Asafoetida) with ghee to eliminate moisture is
called Bharjana. Cleansing and sifting of cumin and mustard seeds is known
as Virecana. Removal of ginger (Zingiber officinale) outer skin through washing is
known as Svedana [7]. This therapy not only removes the impurities but also
improves the nutritional value of foods.
Nidan Parivarjan treatment mainly considers avoiding of known causative factors for
a disease. The causative factors are mainly classified as four categories in Ayurveda,
namely Asaratmaka Nidana (dietary), Viharatmaka Nidana (regimens), Manas
Nidana (psychological), and Anya Nidana (others). Overeating, over nourishing
(Santarpana), heavy food, sweet food (Madhura), cold diet (Sheetha), meat (Mamsa),
and unctuous food (Snigdha) are some of the dietary factors for obesity [8].
Shamana therapy is a palliative treatment that involves restoring of imbalanced
doshas (humors) to a normal state without affecting or impairing of other doshas. In
order to restore the doshas, appetizers, exercise, digestives and exposure to fresh air,
sun, meditation, and fasting are performed [6].
Rasayana therapy is an immunomodulator and rejuvenation medicine-based
treatment. This therapy aims to improve body immunity to different diseases. All
rasayanas, in general, are nutrition promoters that act through three primary
mechanisms. They are Rasa enhancers, Agni enhancers, and Srotas. Rasa enhancers
have direct nutrient effects, Agni enhancers promotes digestion power,
and Srotas promotes nutrient circulation. Aswagandha, curcumin, garlic, ginger, and
neem play significant roles in Rasayana therapy [9]. Rasayanas are also organ and
tissue specific, classified as Medhya Rasayana (brain treatment), Hridaya
Rasayana (heart treatment), Twacya Rasayana (skin treatment), and Caksusya
Rasayana (eye treatment) [10].
Pathya vyavastha treatment mainly emphasizes on diet, activity, habits, and emotional
status of the mind and body. Ayurveda considers food as the first and foremost tripod
(food, sleep, brahmacharya) of life. Hence, a proper diet should be considered, which
is essential for good health and healthy body functions. Pathya vyavastha mainly
gives knowledge about foods in different diseases. It is done with the view of
enhancing the therapeutic effect of diet, which stimulates the digestion power, and
helps in digestion and assimilation of food [11], [12].
Mental health is essential for a healthy person. Stimulation of patient mind helps in
relaxation through reduction in stress and indirectly improves other body
activities [13]. As per Ayurveda, proper food selection and dietary schedule helps to
control the mind and consequently maintain holistic health and happiness.

2. Grain-based traditional health foods

Grains are the primary staple food of India. Grains are a nutritionally rich product and
deliver recommended nutrients to the body. Consumption of grains in different
civilizations of India can be observed from the literature. In Indian history we can
discover distinctive grains used by our ancestors. Beginning with Yajurveda, the three
pulses urad (Vigna mungo), mung (Vigna radiata), and masoor (Lens culinaris) were
the most commonly used grain legumes [2]. All grains have good calorific value,
largely from starch and proteins. Some of the grains exhibit antinutritional properties
such as the presence of trypsin inhibitors [14]. Traditional processing techniques such
as fermentation, soaking, and cooking help to remove these antinutritional
factors [14]. In view of health, resistant starch received attention because of its
potential health benefits and functional properties. Many traditional Indian grain
products may contain higher amounts of resistant starches because of higher
proportions of whole grain ingredients and less intensive processing [15]. Some of the
traditional grain-based health foods with their functional and health benefits are
discussed below.

2.1. Idli

Idli is a fermented product prepared from rice and black gram batter by steam
cooking [16]. Idli is a white colored, small, round, and spongy product (Fig. 1). In
1485 and 1600 CE, idli was compared to the moon, which suggests that rice was in
use. Use of rice along with pulses is necessary as a source of mixed natural microflora
needed for efficient fermentation [2]. Black gram (Phaseolus mungo. L.) is the
primary ingredient having natural fermentation microflora and acts as the substrate for
the fermentation of batter. Sour buttermilk is also used as a source of
microorganisms [17]. Black gram and rice are used in the ratio of 1:2 during batter
preparation. Fermentation of idli batter improves the nutritional and protein efficiency
value [18]. Leavening is the primary objective of fermentation in idli preparation. The
major microorganisms involved in the leavening process are heterofermentative lactic
acid bacterium, Lactobacillus mesenteroides. The acidity of the batter is regulated by
homofermentative lactic acid bacterium Streptococcus faecalis [19]. In addition to
these, probiotic microorganisms such as Lactobacillus plantarum and Lactobacillus
lactis are also present in idli batter. These microorganisms can produce vitamin
B12 and β-galactosidase enzyme, which enhances the probiotic activity and promotes
health [20]. Kadubu (plate idli) is another type of idli prepared by steaming idli batter
in a plate, hence the kadubu is large. Idli is suggested in all seasons and is used as a
breakfast food. It adds good amount of protein to the daily diet. Due to the
fermentation process, idli is more digestible and is recommended to all age groups.
1. Download : Download full-size image
Fig. 1. Grain-based traditional health foods.

2.2. Dosa

Dosa is another fermented dish like idli mainly found in the south Indian region. It is
a highly seasoned pancake, contains rice and black gram as primary ingredients. To
improve the nutritional quality of dosa, finger millet and horse gram can be used as
primary ingredients [21]. During fermentation, the volume of the batter doubles and as
fermentation time increases, the protein content of batter increases [22]. Regional
names of dosa differ across India. In the state of Odisha, the dish
called chakuli resembles dosa. Primary ingredients in chakuli batter are parboiled rice
and black gram. Spices, such as ginger, and onion are added while
seasoning [23]. Susupe dosa, another type of dosa, is prepared from the boiled red raw
rice. Preparation of susupe dosa includes grinding boiled red raw rice with aniseed,
palm jaggery, and salt followed by soaking for 4–5 hours in water. After soaking it is
cooked in dosa pan. For the purification of lactating women's blood, it is advised to
give at least three susupe dosas twice a day without rice gruel (ganji) [24]. Dosa is a
breakfast food in south India. It is more digestible and nutritionally dense, and hence
is recommended to elderly people and children younger than 10 years. It is consumed
with palya or curry in all seasons.

2.3. Ambali

Ambali is a finger millet-based fermented semi-liquid product of south Indian states,

Karnataka and Tamil Nadu. Preparation method includes mixing of finger millet
flour with water to make a thick batter and followed by cooking and fermentation
(Fig. 1). The fermentation process decreases the leucine to lysine ratio (from 3.6 to
4.1) and increases the concentration of thiamin, riboflavin, and tryptophan and
bioavailability of minerals. Leucine to lysine is an indicator of pellagragenic character
of protein [25], [26], [27], [28]. The dominant microorganisms responsible for the
fermentation of finger millet are Leuconostoc mesenteroides, Lactobacillus
fermentum (1.6 × 109 colony-forming units/g), and S. faecalis (8 × 108 colony-forming
units/g) [29]. Ambali is considered a geriatric food because of the presence of high
calcium and low resistant starch in finger millet [30]. Ambali is consumed as such, or
with buttermilk for taste. Consumption of ambali in winter and rainy season should be
avoided because it is very cold (endothermic) in nature. It consists of sufficient
amount of calcium and is a healthy drink for elderly people.

2.4. Ragi hurihittu

Ragi hurihittu is the flour of popped finger millet, rich in dietary fibers and nutrients
(Fig. 1). Popping is a simple processing technique done by severe heat treatment. It
improves the aroma and taste and decreases antinutritional factors and increases
the digestibility and solubility of starch because of gelatinization [31]. Since finger
millets are small in size and difficult to de-bran when popped, it increases the total
dietary fiber content in the final product. The flour is used for the preparation of
ready-to-eat malts (weaning foods). The major reason behind the high nutritional
value of ragi hurihittu is the presence of high reducing sugar concentration
and amylase enzyme activity of finger millet. Ragi hurihittu is composed of slow cell
wall degradation components, which are useful in preparation of fiber-rich foods [32].
To enhance the nutritional value of hurihittu, finger millet is germinated, which
improves the bioavailability of iron and zinc. It can be used for the preparation
of dietetic foods for anemia patients and geriatric food formulation [33].

2.5. Enduri pitha

Enduri pitha is a flavoured cake, native to Odisha state, prepared during the
prathamastami festival. It is prepared by steaming of the fermented batter of parboiled
rice and black gram in a turmeric leaf and folding the leaf through the mid-vain
(Fig. 1). The batter-filled folded leaves are then cooked over steam. Black gram
proteins are deficient in methionine and cysteine amino acid, this lowers the
biological value of proteins and fermentation seems to enhance the nutritional quality
of the blend of black gram and rice [34]. Other ingredients such as coconut, curd, and
sugars are added. It is recommended to all age groups. The extracts of turmeric leaves
through this traditional food in winter season increase the immune system of the
body [23].

2.6. Dhokla

Dhokla is indigenous probiotic breakfast food found mainly in Gujarat

state. Dhokla is prepared from the fermentation of Bengal gram and rice. The method
of preparation is the same as idli, but it is steamed openly rather than covered as is
done in idli preparation [35]. During fermentation, lactic acid bacteria contribute to
the acidity of the product and make it sour in taste and improve the flavor. Yeast is
used for the culture since it produces folic acid and helps in making food spongy by
increasing the batter volume [36]. Compared with the unfermented batter, the
antioxidant property of fermented batter is high. Intake of free fatty
acid and hyperglycemia condition in diabetic patient causes increase in oxidative
stress [37]. the antioxidant property of dhokla helps in curing age-related diseases and
oxidative stress-induced degenerative diseases [38]. Hence dhokla can be a good food
item in the diet menu of diabetic patients.

2.7. Hawaijar
Hawaijar is an alkaline-fermented soybean product consumed daily as a source of
protein in Manipur. It is nonsalted and has a characteristic flavor and stickiness [39].
The organism mainly involved in the fermentation of this product
is Bacillus spp. [40]. During the preparation of hawaijar, bamboo baskets, banana
leaves, or healthy fig leaves are used, which helps in fermentation and results in better
quality of product. Hawaijar consists of soluble proteins ranging from 26% to
27% [41]. Presence of Bacillus spp. gives high fibrinolytic activity to the
product [42]. Since hawaijar is rich in proteins, it is recommended for adults and
children older than 10 years.

2.8. Selroti

Selroti is a rice-based fermented food, which is spongy and ring shaped (Fig. 1). It is

consumed in Sikkim and Darjeeling. A local variety of rice is used for its preparation.
Rice or rice flour is soaked overnight in cold water and then water is decanted. Soaked
rice is pounded into small powder using wooden mortar and pestle. Then the rice is
mixed with wheat flour, sugar, butter, and condiments such as cloves, cardamom,
coconut, nutmeg and cinnamon. Milk or water is used for kneading the powder into
soft dough for easy flow. The batter is left to ferment at ambient temperature for 2–4
hours followed by molding into a ring and fried. It is served as a confectionary
product [43]. The nutritive value of selroti is similar to idli and has good amount
of digestible proteins. Lactobacilli, Pediococci, Enterococci, and Leuconostocs are the
principal microorganisms present in selroti [44].

3. Fruit and vegetable-based traditional health food

Fruits are good sources of flavonoids, minerals, vitamins, carotenoids, electrolytes and
other bioactive compounds that have impact on human health. Some of the traditional
health foods prepared in India using fruits and vegetables and their health impact are
discussed below.

3.1. Banana
Banana is a delicious fruit used in India mostly as prasada (spiritual food). The
different parts of banana plant used are fruit, flower, and stem. Ripe banana fruit is
used for treating gastric problem, since it is alkaline in nature, neutralizes the acid
conditions and helps in formation of thick protective mucus layer [45]. Banana fruits
are rich in iron, hence it can be recommend to women who are suffering
from anemia [46].
Banana leaves are traditionally used for serving other foods in south India. They add
good aroma to hot foods during eating and are good source of antioxidant such
as epigallocatechin gallate [47]. Idli made by steaming on banana leaves is common in
south India, especially in south Karnataka. In north Karnataka and Kerala region, food
products such as leafy vegetables and small fruits and vegetables are kept between
banana leaves of live plants to maintain freshness [48]. Traditionally, the Pundits of
villages use the leaf and banana stem extract for treating different ailments. The main
health dishes made from banana plant parts are bale dandu palya, vazhai poo poriyal,
and banana stem juice, which are used mainly for diabetic treatment.

3.1.1. Bale dandu palya

Bale dandu palya is a food made from the stem of banana plants (Fig. 2). It is mainly
consumed in Karnataka and Tamilnadu regions. The stem is cut into pieces and made
into cubes and boiled, followed by seasoning with chili, salt, coriander, curry leaves,
grated coconut, and turmeric powder. It is taken directly or with dosa, chapati, or idli.
It is good for diabetic patients and also those who are suffering from stomach
problems [49].
1. Download : Download full-size image
Fig. 2. Fruit- and vegetable-based traditional health foods.

3.1.2. Banana stem juice

Banana stem juice is extracted by pressing of innermost trunk of the stem and is taken
in empty stomach in the morning. The juice is used for massage, which helps good
skin health. The juice has hyperglycemic effects and can be used for treating
hypoglycemia [50].

3.1.3. Vazhai poo poriyal

This is a dish made from the flower of banana plant (Fig. 2), which is taken and the
floret is separated followed by removal of nonedible parts such as pistil, scale and
calyx. Then the florets are cut into small pieces and seasoned with green chili,
mustard, and onion and cooked in water. Later it is garnished with coconut gratings. It
is good for patients with diabetes or heartburn [51].

3.2. Jackfruit

Jackfruit (Artocarpus heterophyllus Lam. Fam. Moracae) is an ancient fruit consumed

in Southeast Asia. The edible part of jackfruit includes fruits and seeds. The bioactive
compounds such as antioxidants, carotenoids, phenolic compounds and
other phytonutrients improve the medicinal value of jackfruits and its seeds [52].
Jackfruit seed chutney (chekke kuru pajji), halasu beeja palya, and roasted/boiled
jackfruits seeds are normally consumed in Koorg region in the state of Karnataka.

3.2.1. Jackfruit seed chutney

This is prepared by pounding boiled jackfruit seeds and mixing with chili, onion,
garlic, and grated coconut. Salt and lemon juice is added for taste and is served with
roti. For make palya, boiled fruit seeds are seasoned with spice ingredients and other
vegetables such as green beans and leafy vegetables and served with roti or consumed
directly. Jackfruit seed consists of good amount of phenolic compounds
and prebiotics. Prebiotics are carbohydrates that help in intestinal microbial
balance [52].

3.3. Monkey jack

Monkey jack is an underutilized edible fruit found in Central Western Ghats of

Karnataka and other tropical countries. The fruit has medicinal properties and is used
to make powder, juice, and papads (crispy tortilla). It is a good source of iron and
other minerals. It acts as an acidulant and is used instead of tamarind in the
preparation of nonvegetarian dishes and sambar (lentil-based liquid extract) [53].
Monkey jack powder is known as vatte pudi or esluli pudi, prepared by pounding
sliced fruits with 2–3% salt. Monkey jack juice is prepared from the pulp of fruit.
Sugar, cardamom, and black pepper are added to the filtered juice. Papads are
prepared by making a paste with raw rice, green gram, black gram, and small amount
of pepper powder, chili powder, salt and oil. Prepared fresh monkey jack fruit aqueous
extract is added to this paste followed by drying on banana leaves. Dried papads are
roasted on direct fire or fried in oil.

3.4. Bael fruit

Bael fruit (Aegle marmelos) is grown in wild areas of India. The bael tree is
worshipped in Hinduism, with leaves and fruits of the tree offered to Lord Shiva.
Unripe bael fruit exhibits antimicrobial effects and is mainly used for diarrheal
treatment in Indian communities [54]. Aegeline, an alkaloid present in the leaves of
bael tree, is used as a dietary supplement [55]. A beverage is prepared from the pulp
of bael fruit. In some regions of Andhra Pradesh, syrup is prepared from the fruit and
used as preserve. For the preparation of syrup, the whole fruit is ruptured and soaked
in water overnight, and then it is boiled in the morning along with soaked water,
followed by straining and repeated boiling with sugar to get consistency.

3.5. Mango

The nutraceutical significance of mango with special reference to antioxidants

and polyphenols is highly considered. Mango is a rich source of antioxidants, which
includes mangiferin, quercetin, kaempferol, gallic acid, and rhamnetin. Mangiferin
is a potential antioxidant found in mango. It possesses iron-chelating property. The
functional properties of mango help in curing of degenerative diseases [56].

3.5.1. Mango pachadi

This is a special traditional dish of Tamil Nadu prepared during Tamil New Year. It
consists of mixture of various tastes such as sweet, salty, bitter, hot
and astringent along with the tangy sourness of green mangoes (Fig. 2). For
preparation of mango pachadi, peeled green mangoes are sliced into thin flat pieces.
The sliced mangoes are added to jaggery water. Chili, turmeric, and mustard are used
for seasoning. Cooking is done for 15 minutes. The consistency of final dish depends
on the quantity of ingredients.

3.5.2. Mango peel chutney

Peel is an edible part of mango. Mango peels are rich sources of dietary fibers and
bioactive compounds such as carotenoids, vitamin C, and vitamin E [57]. Mango peel
chutney is a traditional food found in south Karnataka. Ripened or unripened mango
peels are used for the preparation of chutney. Method of preparation includes
seasoning of spices such as clove, mustard, chili, fenugreek seed, black pepper, curry
leaves and turmeric powder. Diced mango peels are added to seasoned spices and
cooked for 10 minutes. The cooked peels are taken for grinding, after grinding salt is
added and served with roti or chapati.
3.6. Jamun fruit

Jamun fruit (Syzygium cumini) belongs to the family Myrtaceae. It is a potential

nutraceutical fruit and contains many phytochemicals. Due to the presence of these
phytochemicals, it is used to treat diabetes in India [58], [59]. Different parts of the
tree including leaf, bark, seed, and pulp, are used in the treatment of diabetes,
allergies, viral infection, inflammation, and gastric ulcer [60]. Meanwhile all the parts
of Jamun tree have medicinal value. Jamun seed powder is produced commercially by
herbal manufacturers in India and is very useful for patients suffering from diabetes.
Jamun seeds are used in Ayurveda to treat digestive ailments. Jamun fruit juice is
prepared in homes and it is also available commercially.

3.7. Papaya

Papaya (Carica papaya) is well known for its nutraceutical values and it is used in
traditional medicine system. All the parts of the tree are used in treating one or more
diseases. Latex papaya tree is used to relieve dyspepsia, ripe fruits are used in treating
chronic diarrhea, unripen fruits are diuretic in nature. Papaya seed juices are used in
treatment of bleeding piles and enlarged liver, and young leaf paste is used to
treat jaundice [61].

3.7.1. Papaya salad

Papaya salad is prepared in the region of Saurashtra region of Gujarat. It is a side dish
eaten with gathiya, a popular Gujarat traditional breakfast dish. For the preparation of
salad, grated green papaya fruit is used. Coriander seeds and turmeric powder are
seasoned in oil, then grated papaya and sugar is added. The mixture is simmered for 5
minutes.

3.8. Bitter gourd

Bitter gourd (Momordica charantia) is a vegetable having medicinal properties. Bitter

gourd possess antidiabetic activity due to the presence of chrantin, vicine and
polypeptide-p [62]. The juice of bitter gourd pulp enhances glucose tolerance in
diabetic patients [63]. Bharwan karela is a health product prepared from bitter gourd.
3.8.1. Bharwan karela

Ingredients for the preparation of bharwan karela are bitter gourd, onions, ginger–
garlic paste, turmeric powder, coriander and dry mango powder. First, salt is applied
to scraped bitter gourd. After 1 hour, the salt is removed by washing with water.
Spices are seasoned with oil, and the bitter gourd is cooked with seasoned spices for
10 minutes. This preparation is good for diabetic patients.

3.9. Green leafy vegetable

Green leafy vegetables are good sources of nutrients and falls in the category
of natural antiaging wonders. Green leafy vegetables are rich source of vitamins and
antioxidants, and many, such as curry leaves, fenugreek, and amaranthus, are used in
Indian culinary preparations [64]. Some of the health dishes used in north-east and
south India are discussed below.

3.9.1. Spinach roti

Spinach (Spinacia oleracea) belongs to the family Amaranthaceae. Preparation

of roti using spinach is very common in south India. Method of preparation includes
boiling the spinach in water followed by kneading dough with boiled spinach. Small
balls of dough are made into tortillas and roasted. Spinach is a good source of protein
and iron [65]. It is recommended for girls during menstruation and for lactating
women.

3.9.2. Gundruk

Gundruk is a fermented food prepared from leaves of rayo-sag, mustard, or

cauliflower (Fig. 2). Leaves are wilted and shredded, crushed mildly and kept for
natural fermentation in airtight jars and dried after completion of
fermentation [66]. Lactic acid bacteria comprising Lactobacilli, Leuconostoc,
and Pediococcus are the predominant microorganisms found in
gundruk. Gundruk soup is also a good appetizer [67]. Gundruk has good amount of
ascorbic acid, carotene, and lactic acid, and acts as an anticarcinogen [68].

3.9.3. Basle soppu palya

Basle soppu palya is prepared from the leaves of Baselle alba L. plant and is mainly
consumed in Karnataka region of India. Leaves of the plant are rich source of vitamin
C, vitamin A, folic acid, and calcium. Kaempferol is the flavonoid in the Baselle
alba L. leaf [69]. This dish is good for mouth ulcers and stomach problems and has a
cooling effect on the body. Palya is prepared by the following method: green fresh
leaves are taken and washed, cut into small pieces and mixed with seasoned materials.
Amaranth leaves are also added with this leaf. Then it is cooked with or without other
beans and served with roti or directly consumed.

3.9.4. Saag

Saag is a leaf-based dish prepared in the north east part of India. Green leafy
vegetables such as spinach, basella, mustard leaf, or collard greens are used in the
preparation of saag (Fig. 2). Preparation includes boiling of chopped green leafy
vegetables and other vegetables including radish, tomato, and ginger. Salt and spices
are added while cooking. After cooking, it is blended with maize flour, which makes
the saag smooth and adds flavor. The blended green puree is simmered for 25–30
minutes. Saag is served with chopped onions and whole green chilies [70]. Saag is
prepared from green leafy vegetables and hence possesses a significant amount of
minerals and vitamins.

3.9.5. Batua paratha

Batua (Chenopodium album L.) belongs to the family Chenopodiaceae, a common

herb used in the preparation of foods in India. Leaves of the plant contain ascaridole,
which is used in the treatment of hookworm and roundworm infection. It
demonstrates different medicinal properties including laxative, blood purification, and
antiscorbutic [61]. Batua paratha is a breakfast food that is available only in winter
season. For preparation of the dish, batua leaves are cooked in water and cooked
leaves are kneaded into dough with wheat flour along with green chili and salt. The
kneaded dough are rolled and heated on a pan and can be served with raita (mixture
of vegetables with yoghurt) or chutneys.

3.9.6. Mulai keerai masail

Mulai keerai masail is an amaranth leaf-based dish eaten as a breakfast food.
Amaranth belongs to the family Amaranthus L. and is used as a leafy vegetable in
India. Mulai keerai masail is prepared in the Tamilnadu state of India but regional
names are different: in Andhra Pradesh it is known as thotakura pappu, in Kerala it is
named cheera thoran. Amaranth leaves are good sources of oxalic acid, hence it
should be avoided by patients suffering from kidney stones [71]. Dish preparation is
the same as saag, where leaves are simmered and ground with seasoned spices.
Legumes can also be used during preparation, which enhances the nutritive value.
This can be eaten along with chapati and roti.

4. Milk-based health food

Cattle were an integral part of the Vedic culture. Literature before 800 BCE refers to
cow, buffalo, and goat milk, which were consumed either fresh or boiled. Sushrutha
mentions human milk and the milk of the cow, buffalo, goat, and sheep, describing the
distinct qualities of each [2]. The major processing products of milk include ghee,
curd, paneer, cheese and buttermilk. Buttermilk was in wide use, it was turned into a
seasoned dish known as saga. Curds were eaten with rice and barley. After 800 BCE,
the use of colostrum became prevalent and was mixed with boiled milk, crystal sugar,
and fragrant herbs [2]. According to the Ayurvedic system, milk has unique nutrition
that cannot be provided by any other foods. Here we describe the major health foods
prepared from milk.

4.1. Dahi (Indian yoghurt)

Traditionally, dahi is a naturally fermented milk product obtained from boiled cow or

buffalo milk and soured using mixed lactic cultures. It is used in daily diet as a
potential source of B-complex vitamins, folic acid, and riboflavin [72]. Dahi is rich
in lactic acid bacteria and demonstrates probiotic effect, which helps in intestinal
health. Bacterial cultures helps in controlling diarrhea in children [16]. The bioactive
compounds produced by ;actic acid bacteria such as diacetyl, hydrogen peroxide, and
reuterin suppress the normal growth of undesirable flora, especially E. coli, Bacillus
subtilis, and Staphylococcus aureus [73]. As storage time increases the sourness of
dahi increases, mild heat treatment can be given to increase the shelf life. Chilika
curd is a region-specific food; it can be found in Odisha state in India and has longer
shelf life than normal dahi. It is prepared from chilika buffalo milk and is
concentrated by boiling. The concentrated milk is poured into pretreated bamboo
containers covered with leaves and incubated to prepare the curd. Microbial analysis
of chilika curd shows that it contains inherent thermotolerant Lactobacilli. The
bamboo used in the preparation has certain antifungal agents such as dendrocin, which
help to increase the shelf life of curd [74].

4.2. Rabdi

Rabdi is a famous dairy preparation in the north-west part of India. It is a lactic acid-
fermented milk product with pearl millet. As compared to other cereals, pearl millet
has lower glycemic index, which is helpful in managing noninsulin dependent
diabetes mellitus, where primary cause is associated with interruption in carbohydrate
metabolism [75].

4.3. Ginna

Ginna is a colostrum-based Indian sweet (Fig. 3). It is also known as junnu, posu,

or kharvas in different regions of India. Colostrum is a rich source of immune
components such as immunoglobulins, and iron binding lactoferrin protein, and
nutrients such as vitamin A and minerals [76]. Ginna is prepared from the 1st day's
thick milk (colostrum) of a cow after calving. The colostrum is mixed with normal
milk to dilute and with sugar/black jaggery powder. Cardamom is then added for taste
followed by cooking in a closed vessel in a pressure cooker. After cooking is
complete, the final product is cut into pieces and served with roti, dosa, or idli.
1. Download : Download full-size image
Fig. 3. Ginna prepared from colostrum.

4.4. Sandesh

Sandesh is a protein-rich Indian milk product prepared by heat and acid coagulation. It
has a characteristic aroma and is a rich source of vitamins A and D. Chhena is the
basic ingredient used in the preparation of sandesh. Steps in the preparation
of sandesh include heating of milk to 90–95°C and cooling to 70°C followed by the
addition of an acid coagulant. Coagulants used are citric acid, lemon juice, calcium
lactate, or sour whey. The addition of coagulant aids in the precipitation of milk and
whey is separated by pressing or using muslin cloth. The de-wheyed precipitate
called chhena is kneaded and mixed with sugar followed by cooking over low flame
and cooled [77]. Studies are being conducted to improve the nutritional value of
traditional sandesh by incorporating herbs that adds to the antioxidant value of the
product [78].

4.5. Lassi

Lassi is a traditional milk beverage consumed in summer season for refreshment and
is prepared from dahi (Indian yoghurt). For the preparation of lassi, dahi is blended
with water, sugar, salt, and spices such as cumin seeds and coriander leaves. The
presence of spices decreases thirst. Lassi is a probiotic product due to the presence
of L. acidophilus, and S. thermophiles as active cultures [79]. Based on the use of
ingredients in lassi, it is classified as salty lassi or sweet lassi. Bhang lassi is a special
type of lassi prepared using the extract of cannabis plant leaves. It is made especially
during Holi and Shivarathri festival season. Bhang lassi demonstrates health benefits
due to the presence of cannabis plant extracts, which help in relieving digestive
problems, skin-related problems, fever, and sunstroke [80].

4.6. Buttermilk

Buttermilk is the liquid that is left over when butter is churned out of cream,
consumed with or without added salt and spices. It has less fat content and
fewer calories compared with regular milk or dahi. Buttermilk is as rich a source of
calcium and protein as milk. In the states of Gujarat and Rajasthan of India, buttermilk
is also called chaach. It is easier to digest and, with the presence of live cultures, helps
in intestinal health. Buttermilk is consumed with meals and is suggested in the
ayurvedic system [81].

5. Ayurvedic health foods

Based on the dominant constituent of the body, doshas are classified into kapha, pitta,
and vatta. Basic principles of ayurvedic diet are kedara kulya nyaya, khale kapota
nyaya, and kshira dadhi nyaya. These three principles describes different aspects of
digestion and digested food function in the body [82].
Kedara kulya nyaya is the first principle of ayurvedic diet. This principle describes the
initial digestion process, where one of the basic elements, fire, breaks food materials
into biological elements (nutrients), which are circulated throughout the body in
the ahara rasa via the circulatory system. Khale kapota nyaya describes selectivity of
nutrient by tissues, where every dhatu (basic tissue) selects the specific nutrient for its
nourishment. For instance rasa agni selects plasma cells, protein molecules are
selected by mamsa cells (muscle cells), while iron molecules are chosen by rakta
agni. Kshira dadhi nyaya governs transformation of asthayi dhatu (immature tissues)
into sthayi dhatu (mature tissues). Rasa asthayi dhatu (immature blood cells)
transforms into sthayi dhatu (matured blood cells) by the action of rasa agni. This
principle explains different processes and their concepts involved in growth and
development of tissues.
Ayurveda groups five basic elements (ether, air, fire, water, and earth). Essential
humors known as tridosha, namely vata, pitta, and kapha are composed of these five
basic elements. From the ether and air components, the bodily air principle known
as vata is manifested, which regulates breathing, mobility, and central and
sympathetic nervous systems. The fire and water components in the body constitute
the fire principle known as pitta, which regulates the digestion and assimilation
process in the body. The earth and water components known as kapha functions in
heat regulation, lubrication, and formation of mucus and synovia [83]. These
three doshas govern all physiopathological, psychological, and biological functions of
the body, mind, and consciousness. Imbalance in these tridoshas leads to disease or
disturbance in body function. For example, air element encourages fire element in the
body. Therefore, to control fire element, water element is necessary. For restoration of
the balance, dietary recommendations are given according to the individual's body
constitution (vata, pitta, or kapha). [84] The recommended guidelines for different
body constitution are given in Table 1.
Table 1. Dietary guidelines for different body constitution in Ayurveda [84].
Body Cereals Vegetables and Spices Nuts, seeds, Dairy products
constitution and Pulses fruits and oil
Vata Use: cooked Use: cooked Use: all spices Use: all nuts Use: lactose
rice, wheat, carrots, beetroots, in moderate and oils in intolerance to be
ragi and sweet potato, green quantity, moderation, taken into
moderate beans, onion, coriander, almond, consideration,
amount of capsicum, banana, curry leaves, cashew, use milk, butter,
pulses (toor berries, grapes, jeera, apricot, ghee, cheese,
dal, soya citrus, mango, cinnamon, gingili yogurt in
bean, papaya, pineapple ginger, garlic, moderation
moong dal) Avoid: uncooked cardamom,
Avoid: vegetable salads, mustard,
maize, moderate use of ajwan,
white bread, greens and sprouts, turmeric.
raw pulses, restrict fibrous and
horse gram. highly sour fruits,
dry fruits and
pomegranate.
Pitta Use: rice, Use: leafy greens, Use: only Use: no nuts Use: unsalted
wheat, oat, cucumber, red small except butter, ghee,
barley, all pepper, potato, quantities of coconut, milk, sweet
legumes green beans, coriander, pumpkin, yogurt
Avoid: broccoli, knol- cardamom, sunflower, Avoid: sour
horse gram. khol, apple, cinnamon, olive, cream, yogurt
avocado, sweet turmeric, fresh groundnut, (sour),
orange, papaya, ginger. soy, coconut buttermilk,
 Body Cereals Vegetables and Spices Nuts, seeds, Dairy products
constitution and Pulses fruits and oil
mango, mosambi, Avoid: strong oil cheese
melons, pine apple spices, chilies, Avoid:
and all sweet mustard, dry sesame oil,
fruits. ginger safflower oil,
Avoid: all corn oil.
pungent, brinjal,
radish,
onion/garlic,
spinach, banana,
grapes, lemon,
orange, peaches,
plums and sour
fruits are
restricted.
Kapha Use: rice Use: raw Use: all spices Avoid: fried Use: no dairy
(small vegetables, bitter are good, black food, product, non-fat
quantity), gourd, brinjal, pepper, chilies, all nuts, buttermilk
corn, dry radish, capsicum, ginger, restrict oil to Avoid: yoghurt
oats, barley, spinach, turmeric, small
all pulses mushroom, all coriander, seasoning.
Avoid: astringent and cinnamon, and
refined fibrous fruits, hing
cereals, apple, pears, Avoid: salt
soya berries, cherries,
products dry fig, prunes,
guava
Avoid: sweet and
sour fruits, banana,
avocado, grapes,
lemons, melons,
oranges, papaya

The basic five elements can be related to dietary foods: ether/space for popcorn,

wafers; air for beans, cabbage, cookies; fire for chilies, pepper, ginger; water for
soups, melons; and earth for fried foods, cheese. Different combination of these five
elements delivers different tastes such as sweet, pungent, sour, bitter, saline,
and astringent. Every taste and element combination has an impact on health. For
example if water element gives sweet taste, which is responsible for increase in blood
production. The majority of earth and fire elements leads to acid taste which helps in
digestion and removal of vata. Combination of water and fire results in saline taste,
which removes kapha. Excess combination of air and ether gives a bitter taste, which
increases the appetite and removes the harmful doshas (pathogenic factor). A pungent
taste is the result of predominance of ether and air, which improves digestive power
while astringent taste helps in restoring balance between doshas [85].

5.1. Liquid foods used in the ayurvedic system

5.1.1. Herbal rice drink

This is a rice-based drink, where dried churna (powder) of bark of the tree Terminalia

arjuna or Ficus religiosa (locally known as arali mara) is used to increase the
medicinal value of drink. The tree is known for its health benefits; in the ayurvedic
system it is used for the treatment of heart diseases [9]. On the day of full moon, old
red rice (Athikaraya var.) is pounded and made into gruel, followed by the addition of
cow milk, jaggery, or sugar. The preparation is then processed by cooking. The
finished product is placed on copper plate and mixed with the herbal powder which
was prepared earlier and kept in moonlight for 4–5 hours. During the full moon, the
distance between earth and moon is less and therefore the moon demonstrates its
effects on all earthly materials. The radiations absorbed by the drink during the full
moon activate the antibiotics and immunoglobulins present in milk and hence it is
good for health. After exposure to moon light, it is consumed the next day on an
empty stomach. This is very effective for patients with respiratory and asthma
problems [24].

5.1.2. Halu kashaya

Kashaya means healthy herbal drink in Ayurveda, which is recommended for pitta

dosha. Sometimes it is referred as decoction of spices or herbs. The basic preparation
method includes boiling of water, which is mixed with herbal extracts such as
mint, coriander, black pepper, and ginger along with jaggery. After boiling it is
strained and mixed with milk. It is very good for cold and fever. One or two pumpkin
seeds are taken and pounded with red rice gruel, and grated jaggery is added for taste.
It is taken on an empty stomach along with milk, which helps in the development of
cranial nerves [24].

5.1.3. Jaljira powder juice

Jaljira powder is mainly used in the north Indian region for the preparation
of jaljira beverage. This beverage shows cooling effect and is used in the summer for
refreshment. Jaljira powder can be found in all Ayurvedic medical shops. The basic
ingredients used in the preparation of powder are cumin, ginger, black pepper,
black salt, and mint. Due to the presence of ginger and black pepper in juice, it can be
recommended for people who are having kapha dosha. Juice prepared by the powder
acts as a good appetizer; mint demonstrates cooling effect, and cumin and black salt
aid in good digestion [81].

5.1.4. Nannari sharbat

Nannari sharbat is a traditional herbal beverage prepared using the roots of Decalepis
hamiltonii (Fig. 4). In Ayurveda the plant is called Ananthamula. Beverage is used in
summer time for thirst quenching and it acts as a hepatoprotective agent, which is
good for stomach health. The roots shows good antioxidant activity and are used to
prepare pickles [86], [87]. The beverage is recommended for patients suffering
from dehydration. To prepare the herbal beverage, fresh roots are collected and dried,
then cut into small pieces and powdered. For 1 L of water, 100 g of dried powder is
used and soaked for 12 hours. The dispersion is then boiled for 2 hours and sieved to
remove the powder sediment. Sugar and water are added to the liquid concentrate and
boiled again to obtain the concentrate. The tiny powders or dirt particles are removed
from the concentrate through filtration. The concentrated product is stored for later
use [88].
1. Download : Download full-size image
Fig. 4. Nannari sharbat prepared using the roots of Decalepis hamiltonii

5.1.5. Tambuli

Tambuli is a liquid food that shows cooling properties, is used in south Karnataka. It
is a traditional homemade ayurvedic food recommended during the summer season
and for those who have high pitta. Tambuli can be prepared with any edible green
leafy vegetables such as palak, curry leaves, or even with pumpkin. It is a good
appetizer and used as a starter food. The preparation method for ginger tambuli
includes grating of ginger and grinding with pepper, jira, and chili. These ingredients
are further fried and added to buttermilk. The dispersion is boiled and the remaining
buttermilk is added before serving.

5.2. Solid/semisolid foods used in the Ayurveda system

5.2.1. Ondelaga chutney

Ondelaga chutney is made using Centella asiatica Urb. Leaf. It is useful mainly for

heart disease, cough, and also recommended to children to increase their memory
power. Ondelaga is a herb by nature and used in ayurvedic medicines, which helps in
balancing of kapha and pitta. Fresh leaf of the plant is collected, washed, and cut into
small pieces, seasoned with spices and boiled with green beans or with any legume
seeds and then served with roti. The decoction of leaf extraction is taken in empty
stomach for heartburn and to reduce blood pressure [89], [90].

5.2.2. Neem flower chutney (veppampoo thuvaiyal)

The neem tree and its different parts have been described in Ayurveda. The small
branches of the neem tree are used for the preparation of sticks, which are used
for tooth brushing. Neem flower is consumed in the south Indian region of Tamil
Nadu as a side dish with rice. Neem flower is known to remove worms and clear away
the unwanted substances from the alimentary canal apart from reducing the blood
sugar levels. Neem products are recommended by ayurvedic physicians for small
children who are having stomach problems. Its bitter taste is reduced during
preparation of chutney with sufficient amount of tamarind. The chutney is prepared by
grinding roasted neem flower, red chili, urad dal, coconut, tamarind, and salt. It is
reported that shade-dried neem flower powder has good unsaturated fatty acids such
as linolenic, linoleic, and oleic, having good 2,2-diphenyl-1-picrylhydrazyl (DPPH)
radical scavenging effects. It is also rich in protein [91].

5.2.3. Bamboo shoot curry (kalale sambar)

Bamboo shoots are considered as nutraceutical medicines because they have low fat,

high edible fiber content, and vitamins such as vitamin C and vitamin E [92]. In the
ayurvedic system, bamboo shoot is recommended for patients having piles and
burning sensation during urination and is advised to take the shoot churna (powder)
with honey. North-east Indian people use the fermented bamboo shoots product such
as Mesu and Soibum. For the preparation, tender bamboo shoots are used. It is
popular in Malenadu region of Karnataka and prepared during the rainy season. The
collected shoots are cleaned and chopped, then soaked for 2–3 days to reduce the
bitterness. The soaked pieces are taken, boiled for 10 minutes, and followed by adding
spices and seasoned lentils. Sometimes pigeon pea can also be used to improve
the nutritive value of dish. The dish is well suited with rice and chapatis.
6. Miscellaneous health foods
6.1. Koove hittu (Curcuma angustifolia Roxb.)

The plant in Hindi called tikhur is a medicinal rhizome, belonging to the family

Zingiberaceae. Koove means tikhur, hittu means flour. It is also called arrowroot in
east India and koove gida in the Kannada language. Tikhur rhizome starch is a good
appetizer and used for the treatment of ulcers [93]. The starch of this herb is used for
the preparation of herbal foods such as barfi, halwa, and jalebi. Tikhur starch has
cooling effects, so tikhur sarbat is prepared in the Chattisgarh region of India during
summer [94]. Because of its medicinal property, the starchy flour is used as
a weaning food called shotti.

6.1.1. Tikhur barfi

For the preparation of tikhur barfi, tikhur starch, sugar, and water are used in the ratio
of 1:1.5:2, respectively [95]. It is especially used in diarrhea. The starch of tikhur can
also be used for the preparation of cakes, puddings, jellies and biscuits.

6.2. Bakhar

Bakhar is a tablet-based preparation found in the Odisha region. It is molded as a

tablet which is prepared from rice flour and dry bark or root powder of selected
medicinal plants such as Cissampelos pareira, Diospyros melanoxylon, Lyngodium
flexuosum, Orthosiphon rubicundus, Ruellia tuberosa, or Terminalia alata [96]. These
medicinal plants are used in treatment of renal problems, eczema and colic diseases.

7. Ayurvedic diet in diseases

7.1. Diabetes mellitus

Diabetes is a major health issue in developing countries. Ayurveda not only deals with
the diet plan, since its main principles says ‘heal/cure yourself through proper diet and
exercise’. In Ayurveda, diabetes is known as madhumeha, where madhu refers to
sweet and meha refers to urine excretion, i.e. excretion of sweet urine. Three stages of
diabetes mellitus according to Ayurveda are kaphaja prameha (early), pittaja
prameha (acute), and vataja prameha (chronic). major dietary factors that influence
diabetes mellitus are eating excess sugary, salty, or acidic foods. Some animal flesh
and fresh grains are also responsible dietary factors for diabetes. Increase in the
consumption of fresh and wholesome food can be the cause of noninsulin-dependent
diabetes [97]. There are many plants that demonstrates antidiabetic effects such
as Abelmoschus moschatus, Acacia arabica, Achyranthes aspera, Achyrocline
satureiodes, Aegle marmelose, Allium cepa, Agrimony eupatoria, Alliuym
sativum, Aloe barbadensis, Aloe vera, Anacardium occidentale L., and Brassica
juncea [98].
The ayurvedic system has different diet plans for diabetic patients. Foods that
possess astringent or bitter taste help in reducing diabetic effect. Jamun (Eugenia
jambolana) seeds churna (powder) is very effective in diabetes treatment because of
the presence of antidiabetic factors [99]. It is recommended to avoid high sugar
and high fat foods and increase the consumption of high fiber foods [100].

7.2. Osteoporosis

Osteoporosis is a musculoskeletal disease caused by decreased bone mineral

density and calcium due to deficiency of vitamin D [101]. In Ayurveda science
osteoporosis results in the imbalance of vatta dosha. The sources of different foods in
diet are selected according to season. Milk, white sesame or til seeds are the major
sources recommended in the ayurvedic diet for osteoporosis patients. Since these
seeds are extremely pitta in nature, soaking is needed overnight and the next morning
seeds are ingested. During winter, soaking of seeds are not recommended and it can
be taken with warm milk. Grains are taken in excess and sprouts are recommended in
the diet [102].

8. Weaning foods in Indian tradition

Infants are more vulnerable due to the restricted number of available foods.
Exclusive breast feeding for the first 6 months is necessary for a child's growth. At the
point when a child reaches age 4–6 months, breast milk alone is no longer sufficient to
meet the nutritional necessities. Therefore the diet needs to be expanded to include
different digestible foods other than breast milk. Weaning foods are the first semisolid
foods given to children. The foods are generally mashed and malted and given as
gruels. The diet for infants should contain sprouted or soaked cereals, legumes and
fruits with low fiber and high ascorbic acid content.
The traditional techniques for making these weaning foods includes malting,
germination, and soaking, which helps in lowering the viscosity and reducing
the tannins and other components of the food that cannot be digested by the infant.
During soaking and germination of grains, phytase activity increases and helps in
reduction of phytic acid. This process is important since phytic acid shows negative
influence on iron absorption in infants [103], [104], [105], [106]. Weaning foods that
are exclusively available in India are listed
in Table 2 [107], [108], [109], [110], [111], [112], [113], [114], [115], [116], [117]. In
case of formulation of legume based weaning foods, use of about 5% cereal malt
helps in predigestion of starch as it contains amylase and reduces the dietary bulk of
weaning food. Care should be taken on antinutritional factors such as trypsin
inhibitor [107].
Table 2. Classification of weaning foods.
Serial Food Ingredients Procedure Reference
number
1 Malt based foods Flours of malted foxtail millet, barnyard (Fig. 5) [107]
millet, roasted soybean flour and skim [108], [109
milk powder ]
Flours of malted wheat, chick pea, nonfat [110]
dry milk, sucrose [111]
Flours of malted finger millet, Green
gram
Flours of Sorghum malt, Green gram
malt, sesame flour
2 Chapati based Wheat, Green gram, Bengal gram (Fig. 6) [112]
foods Maize, Green gram, Bengal gram
Sorghum, Green gram, Bengal gram
3 Popped food Pearl millet, Green gram, Bengal gram — [112]
4 Flaked food Rice and soya bean — [112]
Skim milk powder
5 Shotti Rhizome of Curcuma angustifolia Roxb. (Fig. 7) [113]
6 Sattu Bengal gram, wheat, jaggery (Fig. 8) [114]
7 Banana based Ripened banana or banana pulp four and [115]
weaning food cooked rice
 Serial Food Ingredients Procedure Reference
number
8 Amaranth based Amaranth seeds, green gram, chick pea [115]
weaning food dal [116]
Rice flakes, puffed amaranth
9 Weaning gruel Wheat flour, Jaggery, oil, germinated (Fig. 9) [117]
cereal flours (amylase rich food )
Spinach or any green leafy vegetable,
germinated millet

Malt-based foods are prepared from malted flours of cereals, millets and legumes. The
malting process improves the nutritional value of food. Malting of grains is done by
steeping and germination, followed by drying and grinding. Since malting decreases
the size of particles, the preparation of porridge or thick juice becomes easy and is
easily digestible. The unit operations involved in the preparation of malt based
weaning food is shown in Fig. 5. Chapati-based foods are given to children aged 1–2
years. Instead of making porridge of malted grains, a combination of grains is made
into dough and used for preparation of chapati. Chapatis are given to children to
improve chewing strength. The unit operations involved in the preparation
of chapati product is demonstrated in Fig. 6. Sattu, another weaning food product is
prepared from Bengal gram and wheat (Fig. 7). Shotti is a rhizome based weaning
product, prepared from Curcuma angustifolia Roxb. (Fig. 8). Gruel-based foods are
prepared by boiling amylase rich grains and leafy vegetables together in jaggery
water. Gruel is a good source of water-soluble vitamins (Fig. 9).

1. Download : Download full-size image

Fig. 5. Preparation of malt-based weaning foods prepared using legume and
cereal/millets [115].
1. Download : Download full-size image
Fig. 6. Preparation of chapati-based weaning foods using cereal flour, legume flour and
dhal flour [115].

1. Download : Download full-size image

Fig. 7. Preparation of sattu using Bengal gram and wheat [114].
1. Download : Download full-size image
Fig. 8. Preparation of shotti using rhizome of Curcuma angustifolia Roxb. [113].

1. Download : Download full-size image

Fig. 9. Preparation of weaning gruel [117].

9. Conclusion
There is so much diversity in traditional health foods of India because the regional
health foods have evolved according to the climate, culture, and cropping practices of
a particular region. Moreover, certain foods have become more popular in certain
region according to the health condition of a population such as lactose intolerance in
Bengal leads to popularization of lactose-free dairy sweets. A national research
project in India is recommended to scientifically document the health benefits of
traditional and ayurvedic health foods across various regions so that a database can be
created for preservation of knowledge on processing, preservation and dietary
guidelines on traditional and ayurvedic foods for the benefit of both the Indian and
international communities.

Conflicts of interest
All contributing authors declare no conflicts of interest.