Ayurveda pays particular attention to people’s nutrition. During treatment, a special diet is selected for the patient. The doctor also gives general guidance on the compatibility of foods and the time when they should be eaten.
At the heart of the Ayurvedic diet is the notion that all people are different, but belong to several constitutional types – doshas. There are only three of them: kapha, pitta and cotton wool. You can describe them as three types of different energy. At different times they are present in every person, but as a rule, one predominates: it is determined at conception, and it is impossible to change it. Maintaining health in Ayurveda is the preservation of the inherent relationship of the dosh from birth. Each of them has its strengths and weaknesses.
Each product feeds us not only because of the calories contained in it. According to Ayurveda, the most valuable is the natural energy component filling it, prana.
Try not to mix cold and hot meals during meals, raw and cooked, as well as sweet and spicy food. Fried in the diet should be a minimum amount.
Nutrition is the main factor affecting the human body. Ayurveda persistently and quite reasonably suggests that poor nutrition is the cause of many human diseases. According to the concept of Ayurveda, food has positive and negative qualities.
When the food has all the 6 flavors – it completely nourishes the body and the mind.
Spices should be added in small doses and only those that are suitable for you, and to those products with which they are compatible.
