Saturday, June 20, 2015

Ayurveda Health Benefits Of Drinking Water



75% of earth’s area is covered by water. Water is the major component of all living beings and it is the major constituent of human cells. Ayurveda considers water (aap or jala) as one of panchamahabhutas. ( Panchamahabhutas  constitute human body). Water provides a good medium for most of the biological processes that happen in living beings. Dehydration or loss of water from body causes dry skin, lowered energy, muscle cramps, reduced alertness and affects vital organs.

Potable water:

Water which is not harmful to health and has all qualities to serve as drinking water is called as potable water. The potable water must be free from heavy metals, suspended particles and pathogens like bacteria.

Ayurveda recommends rain water which is devoid of impurities, microbes as pure potable water. This is called as “Gangambu”. Such rain water is healthy, refreshing, cools body, increases alertness and satiates taste buds. The properties of pure Gangabu or rain water are narrated as follows.

“Jeevanam tarpanam hridyam hlaadi buddhiprabhodhanam |
Tanvavyaktarasam mrushtam sheetam laghvamrutopamam||”

In present environmental scenario the polluted sky, dusty winds, chemicals spewed from industries get dissolved with rain water causing acid rains. It is not advisable to drink such rain water. Even in ayurveda it has been mentioned that rain water has to be used after analyzing its purity.

The water contaminated with mud, weeds, algae and microbes is referred as “Dushtajala” in ayurveda. Dushtajala or contaminated water should not be used for any purpose as it is harmful to living beings.

Benefits of cold  and warm water an - ayurvedic view

Ayurveda explains properties of cold water as follows

“Sheetam madaatyayaglaanimoorchaachardishramabhramaan ||  Trushnadaahapittasravishanyambu niyacchati ||”

Cold water reduces intoxication of alcohol. It relieves fatigue, giddiness, vomiting sensation and quenches thirst. It alleviates symptoms of increased pitta, rakta and poison.

Deepanam paachanam kantyam laghushnam basthi shodhanam ||
Hidmaadmaanaanilashleshmasadyahashuddhinavajware |
Kaasaampinasashwaasapaarshwarukshu cha shasyate |

Hot water kindles hunger, helps in good digestion, sooths throat, cleanses bladder, reduces hiccups, and alleviates increased vata and kapha. Hot water is recommended during panchakarma therapy. It eases symptoms of cold, cough, fevers and breathlessness.
It removes and flushes ama, the metabolic toxin of body.

Persons who drink plenty of water regularly enjoy the following benefits.

Healthy glowing skin: A well hydrated skin prevents dry skin and formation of wrinkles. Increased water intake moisturizes the skin from inside. It maintains the elasticity of skin and gives young looks. Water acts as a fountain of youth.

Keeps Cardio Vascular system healthy:  Researches have revealed that, drinking water regularly reduces the risk of heart diseases. The scientists say that dehydration increases the viscosity of blood and plasma which are risk factors of heart disease. 

Good Digestion: Water is very essential for digestion of food and absorption of nutrients. Well hydrated body cells function normally and efficiently. Water helps in expelling waste products produce during metabolism.

No Constipation: Inadequate consumption of water and lack of fiber in diet cause constipation. Drinking 14 glasses of water per day along with good fiber diet ease bowel movement and relieve constipation. 

Alert mind: Dehydration can affect mental alertness. Frequent ingestion of water keeps the mind alert and prevents dizziness which occur due to dehydration..

Regular Detoxification: In resent years our environment is full of toxins like pesticides, industrial wastes, vehicle exhausts etc. These toxins enter human body and get collected in tissues. Drinking lot of water help to eliminate these toxins from body. Hence drinking clean and pure water regularly in large quantities help to flush these toxins and prevent diseases which arise from accumulation of these toxins.

Apart from the benefits mentioned above , water regulates body temperature and boosts the immunity of body. Sports persons are always advised to drink plain water instead of aerated drinks.

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Ayurveda Health Benefits Of Milk



Milk contains nutrients like protein, fat, mineral matter, water and lactose. It is rich in calcium and vitamins. It is the natural food of all young mammals. Milk is a reservoir of nutrients and forms an important ingredient of a balanced diet. As it is rich in calcium it makes our bones and teeth strong. It helps to nourish the body with high quality proteins and vitamins. Drinking milk everyday helps to keep our body fit.

According to principles of ayurveda milk is generally sweet and unctuous. It has cooling effect on body. Consumption of milk increases lactation. It refreshes body and mind. Milk nourishes body and is believed to be a complete food. Daily consumption of milk increases libido, quality and quantity of semen and helps in erectile dysfunction. It helps to boost memory power and strengthens mind. Milk acts as an instant energizer and relieves thirst. The symptoms of bronchitis and cough get reduced by continuous use of milk. Persons suffering from gout are benefited by regular consumption of milk. Milk accelerates wound healing.

When milk is used during ayurveda treatment sessions it alleviates vitiated doshas and eliminates them from body. It acts as an appetizer. Milk helps to reduce the period of recuperation . People suffering from anemia, acid peptic disorders, diarrhea, fever etc are greatly benefited by consumption of milk. Milk is of great aid to persons who experience constipation. A quick recovery can be experienced in condition like genital organ infections (male and female), on consumption of milk. It is used in diet regimen for diseases which are caused due to vitiation of vata and pitta. .

Milk is widely used in ayurveda treatments. It is instilled as nasal drops and can be used as body pack or face pack. Milk bath helps to rejuvenate skin. It is used in panchakarma treatment process to induce vamana (emisis) and virechana (purgation). It is also used in basthi (enema).

This article is copy righted. The author Dr.SavithaSuri is an Ayurvedic Physician and web master of Ayurveda Help through Ayurvedic Remedies .Read more about Ayurveda Medicinal Properties of Milk

Home Remedies With Jaggery

Common Cold: mix 1 tea spoon of powdered gur with 2 tea spoons of beetle leaves’ juice. Add ½ cup of warm water and sip slowly.

Consuming 1 small piece of jaggery daily, in empty stomach with a glass of water helps to relieve menstrual problems.

Regular use of this helps to reduce incidences of anemia.

Grind ½ tea spoon of gur, ½ tea spoon sesame seeds and few drops of milk to a fine paste. Applying this paste on forehead helps to relieve migraine headaches.Consumption of jaggery relieves headache.

Grind 1 tea spoon jaggery with 2-3 black peppers. Keep this paste on tongue and slowly chew it to get relief from cough.

Note: Diabetic patients should be careful while using this as it may increase blood glucose level.
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Medicinal Properties Of Jaggery



Gur or jaggery is prepared from sugar cane juice. This is used as sweetening agent in many Indian traditional dishes. Jaggery contains plenty of nutrients as it is not completely refined like sugar. Texts of ayurveda eulogize this delicious substance as “Guda”.

Medicinal properties and health benefits of Gur or jaggery:

• Well prepared jaggery is store house of nutrients. According to ayurveda acharyas It eases bowel movement (hence very beneficial for persons suffering from constipation) and acts as diuretic.
• Guda or jaggery kept for a long time is very good for health and acts as cardiac tonic. It increases kapha and helps to gain a healthy weight. Hence it is recommended for persons who need brimhana therapy or weight gain therapy.
• Gur is rich in several important vitamins and minerals like potassium, magnesium, iron, zinc, selenium, calcium and phosphorus and antioxidants.
• It supplies instant energy. Juices prepared using this as sweetening agent are healthy and reviving.
• The iron content in this sweetener helps to boost blood hemoglobin level. Hence its use in pregnancy can be beneficial.
• The potassium in gur helps to control blood pressure.
• This sweetener can be used as a healthy substitute for sugar.
. It helps in digestion and nullifies free radicals.

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Soya Chunks Biryani





Soya chunks Biryani is a very quick and easy recipe. We know soya beans are nutritious and supply plenty of proteins.  The combination of Soya chunks, vegetables and rice constitute an ideal meal for kids in one go. Here goes the recipe

Ingredients

1.       Basumathi Rice – 1 ½ cups
2.       Soya chunks – medium sized ¾ th cup
3.       French beans – hand full (thinly sliced)
4.       Carrot – 1 medium sized (thinly sliced)
5.       Green peas – ¼ cup
6.       Onion – 2 small sized thinly sliced
7.       Tomato – 2 medium sized finely chopped
8.       Mint leaves – ½ cup coarsely chopped
9.       Ginger garlic paste – 1 tea spoon
10.   Green chilli – 1 (slit in middle)
11.   Curd – ¼ cup
12.   Ghee  - 3 tea spoon
13.   Cooking oil – 2 table spoon
14.   Cumin seeds – 1 tea spoon
15.   Black pepper corn – 5-6
16.   Clove – 2-3
17.   Cinnamon – ½ inch
18.   Cardamom – 3-4
19.Bay leaf – 1
20.   Turmeric – ½ tea spoon
21.   Red chilli powder – ½ tea spoon
22.   Garam masala – ½ tea spoon
23.   Salt to taste


Preparation of soya chunks:  Boil soya chunks in water until they become soft. Drain the water and rinse these chunks in running tap water. Squeeze these to remove excess water and keep them aside

Marinating -Add little salt, turmeric, red chilli powder and garam masala to curd. Take carrots, beans, peas and soya chunks in a bowl and add spiced curd. Mix them well and keep aside.

Preparing rice- Wash Basumathic rice in plain water. Add 1 ½ cups of water, little salt and a tea spoon of ghee to it. Pressure cook rice. Take care not to overcook it.

Preparation of Soya chunks Biryani:  Place a woke or kadai on stove. Pour cooking oil. When oil gets sufficiently heated add cumin seeds. When they splutter add remaining spices (15-19). Add onion and fry them till they become transparent. Now add ginger garlic paste and fry it. Add green chilli, tomato, ¼ cup of mint leaves, marinated vegetables and soya chunks.  Mix them well and cover the kadahi with a lid. Cook in a low heat. When vegetables are cooked add cooked rice, remaining ghee and mint leaves. Mix everything well and cover the lid. Heat this in low flame for 3 minutes. Allow the aroma of spices steep into rice. Serve this hot with cucumber raita  or tomato Cucumber raita.

This article is copyrighted. Author Dr.Savitha Suri  at blog http://aahara-arogya.blogspot.in/

Friday, June 28, 2013

Methi baingan Sabzi- Egg plant / Brinjal with fenugreek




Methi baingan sabzi recipe is an Indian recipe. This was taught to me by my daughter in law Deepa Burli. Here goes the method to prepare this delicious subzi.

Ingredients:
1.       Egg plant or Baingan or Brinjal – larger variety (the one used for bartha) – 1 Diced in  2 cms cubes and soaked in water
2.       Fresh Methi leaves or  fenugreek leaves –  1  cup - finely chopped
3.       Onion – 1 large – thinly sliced
4.       2 green chillies – slit
5.       Cooking oil – 2 tea spoon
6.       Salt to taste

Heat a non stick wok or kadahi . Pour oil in it. When oil is sufficiently heated add green chillies . When green chillies crackle add onion and fry them till they become transparent.  Transfer diced egg plant or baingan to wok and mix it well with onion. Add salt and simmer the flame. Cover a lid on wok and allow it to get cooked in low heat. When egg plant is half cooked add fresh fenugreek leaves and mix well. Cover the lid once again and leave it on low flame for 5 minutes. Serve this hot with chapathis.

Health facts of ingredients

Onion: Onion helps to rejuvenate liver, normalize digestion, relieve constipation and increase appetite. Hence it is very beneficial in piles (hemorrhoids) , constipation, jaundice and indigestion. White onions are recommended in bleeding disorders to reduce bleeding. Hence it is used in conditions like bleeding piles and bleeding through nose. Onions are used in home remedies to reduce cough. Onion and its seeds are known to help in erectile dysfunction, premature ejaculation and male infertility. It helps to increase libido, quality and quantity of semen. It is a very good vajikara herb. It helps to reduce itching on skin.

Egg palnt or Brinjal or Baingan: It has high fiber content and helps in easy bowel movement. The anti oxidants present in this vegetable help to prevent cancer and coronary heart disease. It has good potassium content, hence helps to control blood pressure and maintain water electrolyte balance.

Fenugreek leaves : This green leafy vegetable is store house of iron. Hence this can be liberally used in anemia. It has good fiber content which helps in digestion and relieves constipation. Fenugreek leaves have property of controlling fluctuating blood sugar level and is recommended for diabetic patients.It contains protein and Vitamin K. Regular use of fenugreek leaves help in good growth of hair.

This article is copyrighted. Author Dr.Savitha Suri  at blog http://aahara-arogya.blogspot.in/ .

Thursday, June 27, 2013

10 tips to prevent loss of nutrients while cooking



Many of us are not aware that cooking destroys nutrients in food. Really does cooking destroy nutrients in food? Yes cooking destroys nutrients trapped in food. Here are ten tips to prevent loss of nutrients from food while cooking. These are tips for healthy cooking
  • Do not wash rice multiple times. This process leads to loss of nutrients present on surface of rice grains. Wash rice only once with good amount of water to remove dirt and dust present on surface. Never rub rice grains vigorously. This damages the surface of grains and paves ways to loss of nutrients. 
  •  Lemon is store house of Vitamin C. Vitamin C can easily get destroyed due to heat. Hence always squeeze lemon on cooked dishes after turning off the heat. Never heat the dish after lemon is squeezed.Never wash chopped or diced or cut vegetables. This process removes water soluble vitamins present on cut surface. Always wash vegetables first and then take them to chopping board. Avoid fine chopping as far as you can. Larger the vegetables pieces smaller is the nutrient loss
  • Avoid using cooking soda or baking soda as much as possible in recipes. Cooking soda destroys Vitamin Thiamine.
  • Never cook at high temperature for a long time. High temperature for a longer duration is always detrimental to nutrients. High temperatures always wipe out Vitamin B-Complex
  • Cook colored vegetables like carrot, beetroot, pumpkin etc at low temperature for a short time. This prevents destruction of Beeta carotene and anti oxidants present in these vegetables. Beeta carotenes protect your cells from the damaging effects of free radicals ,provide a source of vitamin A ,they enhance the functioning of your immune system and help your reproductive system function properly
  • Frequently include recipes which need fermentation. Fermentation makes food easily digestible. It increases bio availability of nutrients and enhances nutrient content of food. Many fermented foods contain nutrients which prevent cancer.
  • Use sprouts as much as you can. Germination destroys anti nutritional factors and enhances nutrients. Sprouted cereals and pulses are mostly used in many recipes. The process of sprouting breaks complex nutrients to their simpler forms. The nutrients in cereals or pulses multiply during the process of germination.
  • Percentage of loss of nutrients in pressure cooking and microwave cooking are same.
  • Avoid processed food as much as you can. These foods might have lost many nutrients while getting processed. Use whole wheat products instead of refined ones.
This article is copy righted. The author Dr.SavithaSuri is an Ayurvedic Physician and nutritionist