In the Ayurvedic system good health always begins with good digestion and lays emphasis on healthy, fresh, tasty and easy to digest foods.
Ayurveda believes in the homeostasis that includes best health of body, mind as well as the spirit. Ayurveda recognizes that the healthiest weight loss program is different for each individual. An Ayurvedic diet must be balanced, incorporating the tastes in every meals using various herbs, foods and spices to totally nourish our body.
An Ayurvedic diet brings the wisdom from the ancient sages recorded in the Vedas. The dietary plan is designed to the principles of Ayurveda. There are many aspects to an Ayurvedic diet.
The Indian gooseberry or amla is called one of the richest sources of vitamin C. However, there is no clear indication of whether it’s useful to treat hepatitis B infection. Amla is among the important components in Chyawanpraash that has immunity boosting, digestive and liver-protective action. The easiest method to consume it is raw as small pieces inside your salad or by making a raitha with grated amla and curd.
Astringent foods include legumes plus some vegetables & fruits like broccoli, cauliflower, artichoke, asparagus, turnips, alfalfa, red raspberries, cranberries, pomegranates, pears, plus some dried fruit. Grains for example rye, buckwheat, and quinoa also have the astringent taste. Other common ayurvedic foods, spices and herbs that are astringent are turmeric, marjoram, coffee, and tea.
Filled with valuable antioxidants, turmeric is a vital herb that improves liver health. No surprise then that people in Asian countries use it so extensively within their cooking. Now, it is being recognized even just in western countries for its liver-protective value. The simplest way to take turmeric is to include it inside your cooking; you can also make it a practice to drink a little turmeric-flavoured milk on a regular basis to obtain its benefits.
Vata will mostly be increased by bitter taste, then by astringent and pungent tastes so it’s better to minimize these if your dosha is predominantly Vata. Vata is mainly decreased by salty taste, then sour and sweet, so it’s better to maximize these tastes in case your dosha is primarily Vata.
This puts a strain on the liver which has to remove these excess hormones. Phytoconstituents in flaxseeds be capable to bind with such receptor sites which prevents hormonal binding, which means less work for the liver. Just sprinkling several crushed or whole flaxseeds in your toast, salad or cereals will help you make use of their liver-protective effect.
Pitta may be increased by sour taste, then by pungent and salty tastes so it’s better to minimize these if your dosha is predominantly Pitta. Pitta is mainly decreased by bitter taste, then astringent and sweet, so it’s better to maximize these tastes in case your dosha is primarily Pitta.
Kapha will mostly be increased by flavor, then salty and sour so it’s better to minimize these if your dosha is predominantly Kapha. Kapha is mainly decreased by pungent taste, then bitter and astringent, so it’s better to maximize these tastes in case your dosha is primarily Kapha.