Unlike contemporary science of nutrition, Ayurveda categorized food in six tastes- Sweet, salty, sour, astringent, pungent and bitter. Out of them sweet (not to be confused with sugar) is that taste which provides bulk/matter/density/shape/strength or say gross to our body. While the available Ayurvedic texts do not talk much about it, the fact is that … Continue reading ROLE OF MACRONUTRIENTS, MINERALS AND VITAMINS IN THE BODY- AYURVEDIC INSIGHT
Tag: Nutrition
How to Manage and Cure Hyperthyroidism through Ayurveda
When thyroid produces excess of its hormones which govern the metabolism, they over increase metabolism leading to loss of muscles and all tissues and thus weight too despite eating a lot. The obvious reason for this is consumption of excess pungent, hot and sour foods and drinks like hot spices, chillies, tea, coffee, pickles that … Continue reading How to Manage and Cure Hyperthyroidism through Ayurveda
ROLE OF COLORS IN AYURVEDA AND OTHER ASPECTS OF LIFE
Colors play a huge role in our lives. That is why we must be mindful of them, not only for choosing the right color for cloths, paints etc. but also in our food and drinks. In the visible spectrum, red color travels farthest due to longest wavelength whereas violet travels shortest (which is why traffic … Continue reading ROLE OF COLORS IN AYURVEDA AND OTHER ASPECTS OF LIFE
Ayurveda Book - THE ROOT CAUSE 