Monday, January 30, 2017

Foods for pitta.........

Views shared by several ayurveda professionals and non-ayurveda people in discussion group:
All views shared here are only for knowledge. This information doesn’t have any scientific validation. Various doctors and non-medicos have shared their views and experiences in this discussion. Please do not try any of the suggestions described here, without prior consult from your regular, qualified doctor. Dr. Prerak Shah and no other person is responsible for any unwanted effects, side effects or contra-indications in your health. Thank you.

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Next topic of discussion:  Foods for pitta.
Vd. Dhruti Kagrana: Black grapes fruits are pitta shamaka.
USA Gary Yuen: Is there a Latin name? I will look again at Caraka later today. From what I remember, mooli might be the only cruciferous mentioned. I think it says when not young it aggravates all doshas. Might that be because of stronger peppery taste like in mustard seed? Modern research now identifies those compounds as glucosinolates, very good against cancer and cleaning the body. Maybe coriander, asparagus or other high pitta lowering foods can be combined.
Vd. Dhruti  Kagrana: Latin name: vitisvinifera
USA Gary Yuen: I am curious about grapes. America likes sweet so many bitter varieties are no longer available. They are also mostly seedless. I have heard there are other better bitter varieties. Has any identification been done to find the exact varieties used in ancient times? It's possible there are varieties they have multiple tastes, similar to amla but less intense. Red globe is the only common seeded variety in my area. I can sometimes find concord but they are rare.An Indian friend has mentioned seedless is also now common in his part of India. Seeded is much better.
Shri Minoo parabia: Vitisvinifera are the cultivated plants.
In Gujarat we have Vitisrepanda, V.latefolia, species of Cissus and Leea, where fruits are sweet but irritant. One can eat few, then after, throat starts burning. Citrus medica and C.meximaare  with large fruits. Later is pleasantly bitter-sweet-sour. Skin is very thick, ideal for making marmalade. Seedless are sweet and are good table varieties but seeded black ones are certainly good for health. One more thing I would like to add.  Seedless are sprayed with - treated with pesticides hence not advisable.
USA Gary Yuen: A study shows soaking in 10% salt water removes pesticides. Similar to how one removes bitterness from karela. Also reduces health. C mexima with bitter sour sweet seems like among best varieties if it is not too sour.
Shri Minoo parabia: Not too sour. Pulp is pinkish. Brazilian variety called Pomelo is having  red pulp.
USA Gary Yuen: Pomelo is available in many parts of Asia and also Asian markets perhaps everywhere.
Vd. Pankaj Chhayani: I think Gostani(like breast of cow) Draxa is best among all varieties.
USA Gary Yuen: Vegetables look to be more difficult to find for pitta. Many are not as bitter as in ancient times. Is asparagus much better than others at reducing pitta as some say? There are also many varieties and I am not sure if shatavari stems are edible. Perhaps so yet not available outside Asia.
Vd. Tanuja Gokhale: There are many pitta pacifying veggies such as Ridge gourd, bottle gourd, snake gourd, pumpkins, squash gourd, leafy veggies like red n green amaranthus, spinach, coriander, etc. Most of the leafy veggies are of kashay-  madhur rasa so are pitta pacifiers.
Shri Minoo parabia: Pdaval, Tricho santhesdioica is good on pitta. Katupatol, T. Cucumerina however is the best. Shatavari, not fresh shots of Asparagus, along with licorice, serves well on Pitta. My favorite, however is, mixture of popped rice and fennel soaked in water and giving this water to drink on hyper acidity.
USA Gary Yuen: Though it's said that asparagus is among the best. I am not sure if that is true or why. Are there less sour varieties of cherry for pitta? gandha-priyangu (mahaleb cherry, prunusmahaleb) looks possible.
Dr. Uday H. Hanagal:  Kharjura – Ras a-Madhura, Guna-Snigdha, Veerya—Sheeta, Vipaka-Madhura, Very good Pittashamaka, Balya, In summer season for dahashamana. Kharjuradimantha r plain juice of it  works wonder.
USA Gary Yuen: kharjura are dates? how do they compare to varieties mentioned in older texts like zizyphus jujuba? zizyphus has many used varieties, though maybe only the chinese variety of jujuba is available outside of asia.
Dr. Uday H. Hanagal: According to Ayurveda Wet dates are considered  as Kharjura.
Shri Minoo parabia: India has about 5 species of Zizyphus and scores of varitoand  cultivars of Bor, ie berry.  Unnab is Z.glabreta, jujube and nummularia.
USA Gary Yuen: The common date used by many cultures and found in most countries, it's much sweeter than the zizyphus I can find.
Dr. Uday H. Hanagal: Red & Black Wet dates are available easily.
USA Gary Yuen: Yes. Perhaps zizyphus is better for kapha. Would Amalaki be considered be best pitta fruit?
Vd. Tanuja Gokhale: Amalaki n Dadim are best for pitta. Amalaki being a rejuvenator ie.. rasayan is the best.
Dr. Uday H. Hanagal: Both varities r Kaphakara&Vata, Pittahara. Both means Red & Black Wet dates.
Shri Minoo parabia: Amala are best pittashamak, yes.
Dr. Uday H. Hanagal: Aamalaki & Dadima having Aamla rasa but Vipaka is Madhura, So in most of Pittaja Vikara's these two are drug of choice. Aamalaki & Dadima r Hrudya(good for Heart), Aamalaki is a Rasayana&Vayasthapaka.
Vd. RupaRaval: Coconut calms Vata and Pitta Dosha.
Vd. SachinKadlag: I use Moravala prepared from fresh aamalaki juice (स्वरस), dadima juice, aamalaki kalka and khadishakkar  (sita ) for pitta vikara .
USA Gary Yuen: How is hibiscus? Is it too sour for pitta?
Shri Minoo parabia: Hibiscus rosasinensis is not sour. H.sabdariffa is sour. Leaves and calyces are used in culinaries.
USA Gary Yuen: H. sabdariffa flowers are the only variety I can find.
Shri Minoo parabia: Calyx and leaves are sour.
HirenKhatri: Sour fruits are not suitable in pitta conditions. Uncooked vegetables are not preferred. Papaya helps by improving digestion.
Vd. Pulkit D. Patel: Nimbu is good for digestion n pitta shamak.
Dr. Rinku Shah: Parval soup is good for digestion.
Vd. Heena Sanket: Hw to make it?
Dr. Rinku Shah: Just boiled and filter.
Vd. manisha Kanchare: For pittshaman we r giving manuka, dadimb, ardrk with khadishakkar, amlaki powder with saindhav.
Dr. Rinku Shah: Can ad saidha namak, marichoorna and khadisakar?

Vd.manishaKanchare: Tanduljal is best.
Dr. J. T. Contractor: We all know Rajasthani people eat GudkiDali, even in most Rajwadi restaurants the put good in tray when serve bill along, it's not a tradition but is a best digestive remedy which can even digest daalbaati of any numbers eaten!
Vd. Rahul Marwah: Dadim, Amla, sweet lime (in winters and only in limited amount), Moong, Masur, Tandulja, Green peas.
Croatia Branko Markovic: What would you advise from raw food what could be good for pitta? Majority of vaidyas dont even think about advising raw food but some do.. Please share your opinion.
Vd. Tanuja Gokhale: Raw food can only be given to pitta predominant person with bhasmak or atyagni.. Not all pitta predominant or excess pitta have teekshnagni. So the nature of food whether cooked or uncooked has more relevence to agni than just the dosha as pitta.
Croatia Branko Markovic: This was for pitta prakruti question in general.
Dr. Ganesh Ramdasi: Raw food always creat ..pitt whatever may be for pitta-shaman use always madhur rasa.
Vd. Rahul Marwah: Raw food is difficult to digest and is a major cause of agnimandya.
Dr. RavindraUpadhyay: For Pitta- Black grapes with seeds, kismisie with seeds are recommended.Green grapes turning brownish after they are dried.
Dr.maninder: Kali manukka ?
Dr. RavindraUpadhyay: Yes, Munakka in HINDI. MANUKA IN MARATHI.
Vd.RudreshKahre: Anjeer may be beneficial.
Dr. Sushant Patil: Raisins are also useful to balance pitta.
Dr.Ashish Nathuram: IkshuRas, dadimRas, pindkhajoor.
Dr.Ganesh Ramdasi: For pittaghn best one - Mango it will help to destroy pitta and  and given bruhan also. In vegetables- lauki best one- another important one. Each vegetable are good but after sanskar property may change.
USA Gary Yuen: Carakasutrasthana 27, 166– is discussion of vegetables. After mentioning ginger and jambira (wild basil, ocimumgratissium?), mulaka is mentioned. Order may indicate importance, like moderns consider cruciferous vegetables among best. Is mukala the same as current cultivated radish/mooli, raphanus sativus? Caraka says when young good for all doshas, when not young bad for all. Is there a reason? Can we attribute it to peppery taste similar in mustard leaves and seed? Does that mean non spicy varieties like cauliflower and broccoli good for pitta but spicy like horseradish and mustard are harmful? I recently found wild radish, I think raphanusraphanistrum, and am seeking other wild varieties. Would like to know.
Dr. Sujata Vaidya: Ash gourd / Petha / kohalais the most alkaline Veg and i prescribe for pitta or pitta like toxicity including drug toxicity. It can be taken raw, juice, broth or mildly cooked.
USA Gary Yuen: That is benincasa hispida? I'm not sure if I have seen it in Indian markets in America though I have not looked for it for a long time. Other Asian markets likely to have and maybe it is the same cultivar.
Vd.mohit Lodha: In my practice I have banana daily morning best in pitta - amlapitta – ulcer.
Shri Minoo parabia: Yes. Benincasa is bhurukolu in Gujarati.
Vd. Akshata Swami: Amla Dadima pitta prakopakari where as madhura  dadima is reversed, vibhitaki also best pittashamaka. Fresh Badara is pitta shamaka dried one is pitta prakopakari. Ripe jambuphala is pittashamaka. Vatama, abhishuka, akshota, mukulaka inspite of madhura rasa they r pitta vardhaka fruits.

Compiled by: Vd. Dhruti Kagrana

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Views shared by several Ayurveda professionals and non-Ayurveda people in discussion group: Disclaimer: All views shared here are onl...