Ayurvedic diet for pitta
What follows are some specific principles that we hope will empower you in discovering a pitta pacifying diet that works for you. Reduce or eliminate especially heating oily foods like eggs, hard cheeses, olives, nuts, sour cream, and the like. Fruits. Sharp flavors like pineapple, pickles, vinegar, and sharp aged cheeses are better replaced with milder, gentler tastes, like those found in apples, cucumbers, lime juice, and soft cheeses. These foods calm pitta by decreasing internal heat, preventing inflammation, balancing the digestive fire, grounding the body, and by absorbing excess liquid and oil. For example, have baked tofu served over steamed greens and rice, rather than tofu miso soup. Favor sweet fruits, such as grapes, cherries, melons, avocados, coconuts, pomegranates, mangos, and sweet, fully-ripened oranges, pineapples and plums. Most grains, milk, root vegetables, seeds, and cooling oils are good examples. Favor asparagus, cucumbers, potatoes, sweet potatoes, green leafy vegetables, pumpkins, broccoli, cauliflower, celery, okra, lettuce, green beans and zucchini. Pitta governs all heat, metabolism and transformation in the mind and body. You must have JavaScript enabled in your browser to utilize the functionality of this website. An improved understanding of these qualities can guide you in making specific dietary choices that will better support pitta. If given a choice between a soupy, liquidy meal and one that is denser and drier, opt for the latter. This section offers a closer look at the qualities of various foods. Substitute more stable and sustaining sources of energy. Pachaka Pitta: Digestion, assimilation, metabolism for healthy nutrients and tissues. Reduce hot peppers, tomatoes, carrots, beets, onions, garlic, radishes and spinach. Oils. Because pitta is relatively substantive in nature, an appropriate diet is actually a very effective way to support a return to balance. Pitta dosha governs metabolism and transformation in the body. But the following spices strongly increase Pitta and should be taken only in small amounts: ginger, cumin, black pepper, fenugreek, clove, celery seed, salt and mustard seed.
Olive, sunflower and coconut oils are best. Milk, butter and ghee are good for pacifying Pitta. Reduce yogurt, cheese, sour cream and cultured buttermilk (their sour tastes aggravate Pitta). Similarly, stimulants such as caffeine, nicotine, and hard alcohol are too sharp and penetrating for pitta. Reduce pungent, sour, salty tastes and warm, oily and light foods. JavaScript seems to be disabled in your browser. When cooking, use a moderate amount of a high quality oil or ghee. An Intelligent Compund That Helps Cells Function Normally. Reduce sesame, almond and corn oil, all of which increase Pitta. The Inside Story of a Powerful Ayurvedic Rasayana. Abhyanga (ayurvedic oil massage) with a cooling oil such as coconut. Spices. Favor cool, heavy, dry foods and sweet, bitter and astringent tastes. Cinnamon, coriander, cardamom and fennel are all right. Reduce sour fruits such as grapefruits, olives, papayas, and unripe pineapples and plums. If you answered yes to most of these questions, you need to balance Pitta. Answer these questions to see if you need to balance Pitta. It controls how we digest foods, how we metabolize our sensory perceptions, and how we discriminate between right and wrong. Most spices are heating in nature, so pay careful attention to which ones balance pitta (see our list of pitta pacifying spices). All sweeteners are good except honey and molasses. Pitta is balanced by a diet of fresh, whole foods (both cooked and raw) that are cooling, hearty, energizing, comparatively dry, and high in carbohydrates. Ayurvedic Living Living Ayurveda Diet Pitta Pacifying Diet. Ranjaka Pitta: Early graying, anger, toxins in blood.
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