New Delhi, February 7 (IANS). With the arrival of spring there is a change in the weather. Strong sunlight during the day and cold in the morning and evening cause diseases, hence it is important that the diet should change according to the season.
During the spring season, most people struggle with sleep-related problems, and the biggest reason for this is the increase in Kapha dosha.
With the arrival of spring, Kapha dosha increases in the body, which causes heaviness at night, insomnia and indigestion. In Ayurveda, spring is considered a period of energy and also a time of rapid spread of infection. In the spring season, due to mild heat, people include cold things in their diet, due to which the problem of fever and cold occurs. In Ayurveda, dietary changes are advised in the spring season, so that the body can be balanced and away from diseases.
It is advisable to eat moong dal khichdi in spring because it is light to eat and does not put any pressure on the stomach. If a pinch of dry ginger powder is added to Khichdi, then Khichdi becomes a medicine. This protects the body from mild pink cold and also helps in sleeping well.
In the spring season, vegetables like bottle gourd, ridge gourd and parwal are easily available in the market. These three vegetables should be mixed and eaten after lightly roasting and steaming. It fulfills the deficiency of fiber and also removes stomach related problems. Despite being light to eat, all three vegetables are full of vitamins.
People think that millet is consumed only in winter, but this is wrong. You can keep yourself healthy by eating millet even in spring. Millet is hot in nature and rich in protein and iron. It gives vigor to the body and also protects from infection. Apart from this, drinking light milk, papaya, ginger and honey water and barley soup is also beneficial.
–IANS
PS/DKP
