Category Archives: Dinacharya

  • Ayurvedic Dietary Rules -5

    Posted on by Dr. Shweta Labde

    And here I’m back with the next dietary rule – ‘Jirne Ashniyat’, By now you all are well acquainted with the word Ashniyat, the new word for the day is ‘Jirne’, which literally means – One should always eat, only when the previous meal is well digested, contrary to what is commonly advised by the dieticians – Eat after every 2 hrs and this one is now another dilemma for my wonderful readers. No worries, I’ll tell you the reasons and benefits for the same, and make it easy for you to decide. Let us try to take a look at what happens if we eat, before the previous meal is not completely digested – Imagine a scenario –  You are cooking a delicious meal for dinner, you are all set. The rice and veggies are half way down cooked and would be ready in next 10 mins. To your surprise you have 4-5 friends dropping in, you realize that the food you cooked would not be sufficient for all – what do you do? –
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    Posted on by Dr. Shweta Labde
  • Ayurvedic Dietary Rules – 4

    Posted on by Dr. Shweta Labde

    After the previous two dietary rules Ushnam ashniyat and Snigdham ashniyat, comes the third and important dietary  rule – which we usually ignore most of the times – Matravat ashniyat. The immediate question coming to the mind is, What is Matravat ? The literal meaning is ‘Desired quantity’. The quantity of food desired (required) by the body, with respect to age, one’s agni, type of food to be eaten, and not upon ‘xyz’ calories/units of particular food constituents. A]  Matra maybe classified as quantity of a single food item or quantity of all the items in a meal. Quantity of an individual food item differs with its properties and prakriti of the individual; but, yes Ayurveda specifies the matra in a particular meal – Ayurveda explains, one should not eat meals till contentment (full stomach), for instance if you divide the stomach into three parts grossly – 1 part should be for solid foods like roti, rice, bread, veggies/meat. 1 part for liquids which can include dals, buttermilk, soups and water,etc. And the last part should be left
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    Posted on by Dr. Shweta Labde
  • 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
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