Author Archives: Dr. Shweta Labde

  • Jaggery – The natural and healthy sweetener

    Posted on by Dr. Shweta Labde

     Jaggery, commonly known as Gud in hindi and Gul in marathi, is an easily available, cheap, very beneficial and nutritious item in the grocery list. It is a storehouse for many nutrients. Due to its Ushna (hot) potency and snigdha property it pacifies vata, It strengthens bones and joints, allievates backache and bodyache. Jaggery being easy to digest, also kindles digestive fire, aids digestion and helps in constipation. It helps to increase haemoglobin content of the body, and is a rich source of iron, calcium magnesium and potassium. The most common cold and cough problems faced during winter, is taken care of by jaggery due to its ushna, snigdha, vataghna guna. It is a good natural sweetener, immunity builder, and a natural health tonic. Jaggery can be used in various food and medicinal preparations. It can also be had raw with peanuts or piece of coconut. It is advised to use organic Jaggery for desired benefits.

    Posted on by Dr. Shweta Labde
  • Ayurvedic Dietary Rules – 2

    Posted on by Dr. Shweta Labde

    In the previous blog, we took a glance on 10 dietary rules described in Ayurveda. Today we shall know in details about the first rule.               Ushnam ashniyat –  Benefits of having hot food is as under : Ushnam ashniyat means, one should always eat freshly prepared hot food.  Ushna – hot and ashniyat – to eat. The fact that food should not merely be hot but also cooked fresh. Eating fresh and hot foods enhances the taste of the food and also pleases the senses. Freshly cooked food retains all the nutritional values of the food, which is otherwise lost in the ready to serve, canned and processed foods. Hot food kindles the digestive fire (Agni), which in turns – fastens the digestion and provides necessary nourishment to all the dhatus of the body and maintains the balance of tridoshas. Healthy Agni is one of the sign of long and healthy life. Vatanuloman – hot food as mentioned prior, helps to undergo proper digestion of food, thus maintaining
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    Posted on by Dr. Shweta Labde
  • Ayurvedic Dietary rules – 1

    Posted on by Dr. Shweta Labde

    Yes! you read it right. Thousands of years ago, Ayurveda has elaborated these foolproof dietary rules to maintain healthy life. No, it doesnot mention ‘x’ calories of carbohydrates, ‘y’calories of proteins, vitamins, etc, neither does it stress on eating every 2-3 hrs or having certain litres of water daily. These rules are exclusively based on basic Ayurvedic principles, considering the state of tridoshas, Prakriti, Agni (digestive fire) and psychological health (pleasant state of mind) which in turn will gift us a healthy body and a healthy mind. This is known as “Ahar vidhi Vidhaan”   Ahar Vidhi Vidhaan :  Ahar vidhi vidhan includes ten dietary rules, they are as follows : Ushna Ahar (freshly prepared hot food ) Snigdha Ahar (moist and proper oil content food) Matrapurvak Ahar (proper quantity) Jirna Ahar (Having meals only after previous food is properly digested) Virya aviruddha (opposite or contraindicated foods) Ishta deshe (proper place) Na Atidrut (Not very fast) Na ativilambit (not very slow) Tan-mana-bhunjit (pleasing) Aatman-abhisamikshya bhunjit ( proper analyzing the food). We shall elaborate each point seperately
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    Posted on by Dr. Shweta Labde
  • Carrots – The Winter Fruit cum Veggie

    Posted on by Dr. Shweta Labde

    Carrots or Daucus carota – A favourite among salads, used in variety of culinary recipes and popularly known for its opthalmic benefits – Although there are many health benefits, which we are not well aware about. We always hear people suggesting each other, “Oh! she has spectacles, poor thing, give her carrots and green vegetables, it really helps you know.” Its sweet taste and crunchy texture makes it favourite among all age groups. Let us explore the health benefits of carrots. Carrots come in varied species red, orange, purple, yellow, white…They grow all over the world in cool regions and more better to consume them in cold climates. ‘Grunjan’ or garjar – Sanskrit name for carrot – belongs to umbelliferae family. The roots, seeds and seed oil are usually used for medicinal purposes. गाजरं मधुरं तीक्ष्णं तिक्तोष्णं दिपनं लघु | संग्राहि रक्तपित्तार्शोग्रहणीकफवातजित् || भा.प्र रुच्यं च दिपनं ह्रद्यं दुर्गंधम् गुल्मनाशनम् |बीजं चोष्णम् मतं चास्य वृष्यं वै गर्भपातकृत् || रा.नि. _ The above verses explain properties and uses of carrots as under : Carrots are Madhur (sweet) and tikta (slightly bitter) in taste. It is Ushna (hot) in potency. Laghu (easy to digest). Deepan (kindles digestive
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    Posted on by Dr. Shweta Labde
  • बीज अंकुरे अंकुरे

    Posted on by Dr. Shweta Labde

      गर्भधारणा आणि आयुर्वेद गर्भधारणा होणे हे प्रत्येक स्त्रीच्या आयूष्यातील एक अत्यंत आनंददायक क्षण असतो. आरोग्यदायक, उत्तम शारिरीक, मानसिक व बौद्धिक क्षमता असणारी संततीची अपेक्षा प्रत्येक दांपत्याची असते. त्यासाठी सगळ्या बाबींचा विचार  आयुर्वेद शास्त्रात विस्त्रुत पणे वर्णन केलेला आहे. ते पुढील प्रमाणे – || ध्रुवं चतुर्णां सान्निध्यात् गर्भः स्यात् विधिपूर्वकम् | ऋतु क्षेत्राम्बुबीजानां सामग्र्यात् अंकुरो यथा || सु.शा. गर्भधारणा म्हणजे केवळ स्त्रीबीज व पुरुष शुक्राचे मिलन नाही तर त्यासाठी माता पित्यांची शारिरीक व मानसिक अवस्था सुद्धा सशक्त असावे लागते. ज्या प्रमाणे उत्तम पिकासाठी चांगली मशागत केलेली जमीन, योग्य काळ, पिकाच्या वाढीसाठी आवश्यक जल व संपन्न बीज हे सर्व घटक जरुरी आहेत तसेच गर्भधारणेसाठी ऋतु, क्षेत्र, अंबू, बीज हे चार घटक आपल्या उत्तमोत्तम गुणांनी संपन्न असावेत. १. ऋतू – ऋतू म्हणजे काळ. काळ या घटकाचा विचार ३ प्रकारे होतो     अ) आयुर्वेदानुसार गर्भधारणेसाठी सक्षम अशा स्त्रीचे किमान वय १६ वर्ष व पुरुषाचे वय २५ वर्ष असावे.     ब) स्त्रिची मासिक पाळी दर महीन्याला नियमितपणे यायला हवी. मासिक रज:स्रावापासून पहिल्या १६            दिवसांत गर्भधारणा झाल्यास होणारी संतति निरोगी, अयुष्यमान व बुद्धिमान होते.     क) गर्भधारणेचा काळ नेहमी
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