Category Archives: Diet

  • Makar Sankrant – The Ayurveda perspective

    Posted on by Dr. Shweta Labde

    India is a land of festivals. We Indians celebrate all these festivals with lots of fun and enthusiasm. Ayurveda explains 6 rutus (seasons) where every 2 rutus clubbed together,  explains three seasons in a year as per modern calender. All these festivals are associated with various rituals and tasty delicacies with slight variations as per the state and customs carried there. It wont seem an exaggeration if I say, we almost have one festival every month. eg- We have Ganpati festival associated with Modak in varsha rutu (monsoon), then we have Dasshera followed by kojagri pournima, Sharad rutu (october heat) where in we relish flavoured milk cooled down by moonlight. Diwali – where we enjoy various sweet and salty recepies fried, baked, roasted all yummy and healthy comes in Hemant rutu (beginning of winter). And With the start of the new year comes Makar Sankranti, shishir rutu (peak of winter). Now one may wonder, why so many festivals alongwith so many other celebrations in a year? Din’t our forefathers have any work to do? Others may
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    Posted on by Dr. Shweta Labde
  • Ayurvedic Dietary Rules -3

    Posted on by Dr. Shweta Labde

    In the last blog we started with the Aharvidhi vidhaan, where we discussed about the first dietary rule Ushnam ashniyat, now we shall know more about the second rule – 2. Snigdham Ashniyat –  Now we all know ashniyat means to eat, we shall know what exactly snigdha means. A generalized translation of the word ‘snigdha’, may mean oily, (I can notice most of yours eyebrow raised by the word ‘Oily’, and the immediate pop ups into the mind – weight gain, cholestrol, acidity, and lot more). As mentioned, that would be a mere translation. The word ‘snigdha’ in Ayurveda has various shades – it explains moistness of the food, food texture and quality which will please the body and mind, definitely it also specifies use of oil or ghee in desired proportion which shall provide the necessary lubrication to the body internally and externally, and not the food – deep fried in oil or ghee. Benefits of Snigdha Bhojan (food) – Food with proportionate use of oil, ghee or water, provides proper texture and taste to
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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
  • Dry Cough

    Posted on by Dr. Shweta Labde

    Coughing is generally a reflex action to clear of the irritant body or mucus from the throat, but the repetitive bouts of cough should be considered as a clinical condition. The cough can be a result of lower or upper respiratory tract infection, flu or cold (viral or bacterial). Generally cough is classified and treated depending upon the symptom – cough with mucus expectoration and without expectoration i.e. Dry cough. Persistent dry cough can really be very irritating and troublesome. According to Ayurveda classification dry cough falls in vataj kaas category – meaning cough or kaas with dominance of Vata dosha. Patient coughs for a longtime but with very little or no mucus expectoration. Dryness of throat and mouth. Headache,chest and backache can arise on persistent coughing. Continuous dry cough bouts can also cause fatigue and weakness. itchy and sore throat. Dry cough or Vataj cough is aggravated by cold and dry air, cold, stale, processed and fried foods, excess travelling, and over exertion. Vata aggravating foods and activities like packaged food, fermented food, uncooked
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    Posted on by Dr. Shweta Labde
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