Showing posts from July, 2017

Mango and Ayurveda

Mango- The King of Fruits The "king of fruits" has been around for at least 6,000 years. Native to India and Burma, this sweet fruit was described in the ancient Sanskrit literature — for example, in Valmiki's Ramayana. The mango was also the fruit of the kings in ancient India, where princes used to pride themselves on the possession of large mango gardens.
Mango-Myriad Medicinal Uses Ever since the Vedic period, mangoes have been highly appreciated in ayurvedic healing and cooking. Mango trees belong to the same family as cashews and pistachios, and can grow to the height of 50 feet in India. All parts of the tree are used for different purposes. The bark, leaf, flowers, fruit and seed offer a variety of medicinal purposes. There are also over a thousand varieties of mangoes that vary in shape from round to pear-shaped to narrow and oval, and can weigh as much as four pounds each.

Bark, leaves, flowers, seed, raw and ripe fruits of mango have myriad medicinal uses. Te…

Black Raisins Is Yet Another Super Healthy Tiny Fruit

Raisins contribute to your daily fruit intake and deliver energy. ... When grapes are dehydrated to produce raisins, the nutrients become more concentrated, making a handful of raisins a snack rich in B vitamins, iron and potassium. Besides nutrients,raisins are also a good source of carbohydrates for energy.

Raisins and nuts are both high-energy-density foods, meaning they have small serving sizes but high calorie counts. That means they're not optimal for weight loss. However, since they are rich in nutrients like fiber and healthy fats, they are healthy choices in moderation.
Why Black Raisins Are Good For You? If you want to stop the signs of aging even after reaching your late thirties, consuming black raisins regularly would be a great choice for you.

Black raisins are high in antioxidants as well as essential phytochemicals. Both these compounds are capable of protecting our skin cells from potential damage caused by long time exposure to the sun, excessive pollution, and so…

Importance of Tadka or Tempering In Indian Cooking

Tempering is a method that is used extensively in Indian cooking. Basically, the tempering or Tadka is a method wherein ground or whole spices are heated in hot ghee or oil and finally added to the prepared dish thereafter. The rhapsody of various spices in hot ghee has its own taste and smell which defines Indian cuisine.

But have you ever wondered why we add a tadka or chhonk in our dals and other dishes? Is it just for taste or does it hold any other benefit as well? The truth is, a tadka not only adds flavour to our food but also holds many health benefits in it.

According to Ayurveda, ‘Spices have their own healing properties and some (like cumin, asofetida, carom seeds, ginger, mustard seeds) are excellent for digestion. So, it makes complete sense to add it your dishes like dals, veggies, etc. It also gives the food a mouth-watering taste and adds a visual appeal to boring, routine food.’

Phytonutrients present in haldi, curry leaves, jeera, etc are important for our body — they…

Everyday Ayurveda: Daily Habits That Can Change Your Life in a Day

We all fall sick sometime or the other and it is not always possible to run to a doctor. In such scenarios, some useful home tricks and tips help us to be cured naturally without any pills or painful injections. 'Everyday Ayurveda: Daily habits that can change your life in a day’ has very useful tips and tricks that helps in preventing disease and eliminating the root cause of the disease from the body instead of suppressing it for a while. Ayurveda is a store house of traditional home remedies to treat various kinds of health problems that we suffer from and it helps in rejuvenating and gaining back the vigour of the body in the most natural way possible.
Dr Bhaswati Bhattacharya is a physician, holistic medicine specialist and a lecturer. In her book Everyday Ayurveda, she unravels the secret curing process of Ayurveda and explains the scientific reason behind the changes that she recommends to make in our life so that we can live longer and live healthy.

Ayurvedic Dietary Rules

As per Ayurveda, the best advice is to follow the body. Eat only when hungry, gently stoking the digestive fire with small meals and trying not to smother it with foods that are excessively cold, heavy or wet. Do not aggravate it with excess spicy, oily or fried foods.

A Few Ayurvedic Dietary Rules:
Leave 4-6 hours between meals with no snacking.
The sign that the previous meal is digested is when the breath is fresh.
Eating in between meals weakens the agni.
Eating foods with cold, wet and heavy qualities weakens the agni.
Drink hot water to stimulate agni.
Treat agni with occasional fasts; use a mono-diet (rice, kicharee), hot lemon water and a seasonal cleanse to keep digestion healthy.
Agni is increased by pungent, sour and salty flavors. It is beneficial to start a meal with these flavors.
A low dosage of bitter taste taken before a meal increases the secretion of hydrochloric acid in the stomach.
Agni stimulating and increasing herbs are ginger, black pepper, cayenne pepper, cin…

Health Benefits of Drinking Hot Water as per Ayurveda

"The digestive fire in the intestines (jataragni) is the root of all the digestive fires in the body. As it causes the increase or decrease of the elemental and tissue digestive fires it should be treated with great care." - Ashtanga Hridaya Samhita

considers that health of the digestive system is at the center of optimum health. An undigested meal leaves discomfort . Ayurveda teaches you the way to enhance your digestion and digest all your experiences! Agni digests this food and the control centers in the brain are nourished by these fragrant "vapors". This nourishment releases the nervous impulses, which in turn release enzymes and hormones. This stimulates systemic metabolic activity so that the whole body-mind complex functions efficiently.

So as per Ayurveda view it's important to drink hot or lukewarm water. Cold water slows down the digestive system and thus hinder the absorption, assimilation, metabolism and digestion. As a result incompletely…
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