New Delhi, February 10 (IANS). The arrival of spring brings new energy and colors in nature, but according to Ayurveda, this time is also a bit sensitive for health. The increasing heat during the day and slight coolness at night activates ‘Kapha dosha’ in the body. People often complain that during spring nights they feel heavy in the stomach, indigestion or disrupted sleep.
According to Ayurveda, the phlegm accumulated in the body during winter starts melting due to the increasing heat of the sun. If heavy, cold or heavy food is eaten at night, this phlegm increases and problems like cold, cough, stomach problems and slow metabolism arise. Therefore, it is very important to eat light and easily digestible food in spring.
Moong dal khichdi is the best option for dinner. It is light and digestible and does not put pressure on the stomach. Adding some dry ginger powder to it further enhances its properties. Roasted seasonal vegetables like bottle gourd, ridge gourd and parwal are also rich in fiber and prevent problems like constipation. Bajra roti helps in absorbing moisture and phlegm from the body, hence it is beneficial to include it in limited quantity in dinner.
Apart from this, drinking lukewarm water with ginger and honey is a traditional way to keep the respiratory system clean and melt phlegm during spring nights. Fenugreek saag or paratha is also especially beneficial at this time, as it reduces increased phlegm and is helpful for people with diabetes or joint pain. If you drink milk, then take only lukewarm milk with turmeric in spring, it prevents allergies and swelling.
Barley soup, drumstick pods, papaya and dry ginger-celery tadka can also be included in the dinner. These are light, easily digestible and full of anti-phlegm properties.
There are some golden rules for eating in spring. Eat food early, complete your meal by 8 pm, avoid cold water and do not consume curd.
–IANS
PIM/ABM
