Views shared by several Ayurveda professionals and non-Ayurveda people in discussion group:
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Next topic of discussion: Foods for Vata # Ayurveda
Dr. Pritam Veer: Koshna Jala a very good option for Vata.
Vd. Avni Kaneria: Ghreeta is a good vata samak
Dr. Pritam Veer: Oil - eg til , erand
Shri Minoo parabia: Erand and its preparations are best to cause Anuloman. Castoroil, Erandpak.
Dr. Mrugeshkumar Patel: Garlic ,Higu,Mustard is good vat samak
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Dr. Pritam Veer: Lahshun best vatanuloman
Shahil H Bhavsar: Eranda taila is best in vata shamak taila
Vd. Dhruti Kagrana: To keep Vata in balance, favor the sweet, sour and salty tastes and avoid bitter, pungent and astringent foods.
Gary Yuen: Heavy foods too like godhuma, oats, and masa.
Shahil H Bhavsar: ashta aahar vidhi vidhan describes rules of taking food.It all describes for vata shaman. Ex. Usna,snigdha ahar
Vd. Dhruti Nirav Bhatt: Quality or Guna of Vata are Ruksh(dry), shit(cold), chal, So Usna,Snigdh Aahar Sweet, Sour, Salty taste are good as Vatshamak Wheat, Green gram, Black gram, yellow Musterd , Pumpkin, Cucumber, Guard,Small radish, onian Garlic,Lemon, ripe mango apple,Dates, watermelon, Orange,Falsa, Bilwa, Ajwain, Ginger, dry ginger, black pepper, Haritaki, Castoroil, pipallimool,
Vd. Pankaj Chhayani: Taste:- Madhura(sweet) Amla(sour) Lavana(salty)
CORNS:- Various varieties of rice, Godhuma(wheat), Rajagaro(Buck wheat), નાગલી-(Ragi),
PULSES:- Masa(Black gram), Kulttha(Dolichos biflorus) Tila(Sesamum),
VEGETABLES:- Vartaku(Brinjal), Karvellaka(Bitter gourd), Vastuka(Purple goose foot), Upodika(Red Malabar nightshade), Sthalaja Gandeer(ગરમર), Bala moolaka(small radish), Snigdha moolaka(Radish cooked in fat), Shushka moolaka(Dry radish), Adraka (Ginger) Grujanaka(Wild turnip), Grujanaka (Carrot), Palandu(Onion), Lashuna(Garlik), Fudino(Mint), Mirch (chilly), Surana(Amorphophallus Campanulatus), Matulunga(Citrus Medica), Jambeera(Lemon), Methi(Fenugreeka), Shigru(Horse Radish), Devadali(Luffa echinata), Karkotaka-કંટોલા(Momordica Dioica), Changeri- રુખડી(Indian sorrel), લુણી (Porulaceae Oleracea), Kushmand( white pumpkin), Haridra-Turmeric, Kerado- Capparis Decidua Edgew, Vrukshamla(Garcinia Indica),
FRUITS:- Dadim(Pomegranate), Sakkarateti-Melon, Rajadan- (Mimusops Hexandra), Kapittha(Wood Apple), Kamarakha(Chinese goose berry), Apple, Papaya, Ripe Mango, Orange, Mulberries, Parushaka, Grapes, Dates, Coconut, Walnut, Cashew nut, Pistachio nut, Almond, Fig, Jatifal(Nutmeg),
SPICES:- Ajmo-Bishops weed, બોડી અજમો(celery seed), Shatpushpa( Dill seed), કાળી જિરિ(Purple Fleabane), Cumin, Caraway-શાહ જીરુ, Taja- cinnamon bark, Mari- Black pepper, Parasika yavani(Hyocymus Niger), કલોન્જી- Black cumin, રાઈ- Indian mustard, Elaichi- Cardamom, Basil,
DAIRY PRIDUCTS:-Milk, Curd, Butter milk, Ghee, Butter, Sugar cane, Jaggery, Garden cress, Linseed, Saffron, Piper netel-Tambul, All types of alcohol(not old), Fresh Honey, Shingoda- Indian water chestnut, Coffee, Groundnut. All spices are vatshamak
Vd. Dhruti Kagrana: Basically vata treat with oil. So whenever vata people eat any vatavardhaka vegetables or beans it properly fried with oil.
Dr.Piyush Dodiwadiya: In ayurveda taila_ oil is raw Now a days all oils are refined and hydrogenated. Then is oil loose its property or not?
Dr. Kundan Gadhavi: First we hav to decide is it keval vata or anubandhit (associate with pitta or kapha). In pittanubandhita vata ushna dravya will not work madhura and snigdha will work. Like shatavari,yashti,bala,ghrita. In keval vata erandbhrashtharitaki. In vata+pitta haritaki with munnaka sarkra panak. In vata kapha haritaki with sunthi or gomutra
Dr. Jaya Sambhus: Yes . double filtered oil should use. All madhur n bhruhan dravya is vat shamak .
Dr. Sushant Patil: Exactly where is this concept is explained in Ayurveda.Ayurveda had given Murchhana Sandarbha for cleaning of Ashuddhi. By this concept account of ur statement we must have to use 24 Ct gold nor Suvarnabhasma
Dr. Misbah suhana: For vata shamana best is taila abhyanga, shirodhara and sneha basti are the best.. followed by laghu aahara
Croatia Branko Markovic: Root veggies best in soups with lot of oil, ginger + garlic as a base. There should be lot of Sneha like tila tailam in food. Blended fresh dates with maricha, kardamom, ghee/butter, pealed almonds, hot milk. Before sleep or for breakfast. Sweet bals from tila, dates, butter, walnuts/almonds, kardamom..
Slovenia Anoop S. Anand: instead of frying with oil how about adding oil on top of it while eating
Gary Yuen: aluka (purple yam) might be the best root. it seems the sweetest and heaviest.
Vd. Dhruti Kagrana: Not more idea about adding oil on the top. If anyone have idea please elobarate. As per my understanding Frying with oil is a sanskar kalpana. Sanskaro hi gunataradhanam.
Gary Yuen: I'm also unsure if frying is needed or if oil is enough. Oil by itself will have some effect though unsure how it compares.
How do atasi and tila differ for vata? In some parts of the texts, one is preferred, sometimes the other. Atasi oil is known to go rancid after a few days even if kept in the refrigerator. It's possible in older times, oil was made and used the same day. Like fruit that will oxidize and change color immediately once it's cut, oil likely starts oxidizing immediately. Tila oil possibly should be obtained from companies that use dark colored glass bottles. There have also been studies of oil rancidity. Toasted sesame will keep only for 6 months if kept under ideal conditions, from date of manufacture. Unsure how raw differs. It's probably best to obtain only that is less than a few months old.
Atasi is also said to harm eyesight. Is there a reason? Perhaps because it is a heavy, like wheat is said to also harm eyesight because of that reason, depending on how it's consumed.
Dr.jigar joshi:To avoid excessive physical n mental stress is mandatory for Vat shaman..
Dr.samir suneri: Vata pacifying diets Fruit s all sweet fruits Dates,figs, sweet apple, banana, mangoes Raisins. Vegetables Asparagus, sweet potteto, Pumpkin,beans,and sprouts. Dairy Milk, fresh cheese ,butter, ghee, Oills Sesame,olive , sunflower,peanut. Spice's Black pepper,ginger, coriander, गरम मसाला,turmeric,hindu, garlic , clove,sesame seeds. Plz avoid this this things Apathya for vata dry food,junk food,cold food,frozen food,and large beans like kidney beans ,peas.
Croatia Branko Markovic: Beans?
Dr. Madhuri Patil Chaudhari: Virudha dhanya too vaatkar
Vd. Dhruti Kagrana: An important part of this diet are legumes/beans. Legumes/Beans are classified as lentils, beans, or peas, and all of them are basically seeds from specific plants. There are numerous varieties of legumes grown throughout the world, and they come in various shapes, sizes and colors.
*LEGUMES FOR VATA DOSHA*
Legumes/Beans have a high amount of hard-to-digest protein (whose metabolic by-product is nitrogen waste). Nitrogen is a gas, and all gasesincrease Vata. Because of this, Vata persons should not eat too much protein. Only a small amount of legumes should be eaten by a Vata person during a meal. Even tofu can aggravate Vata if it is eaten daily for a long period of time. Mung beans are the best high-protein food because they are the easily to digest and disturbthe mind the least. Peanuts tend to cause the blood to clot and should not be eaten by someone who has a circulation problem. Cumin and coriander seeds help fire up the digestive fire. Asafetida, ginger and garlic keep Vata from being disturbed and turmeric keeps legumes from poisoning the blood,Soaking legume for at least an hour before cooking, then throwing out the water, reduces intestinal gas which are caused by the increased Vata of peas and beans. If this doesn’t work, then cook the legumes first in water for five to ten minutes and throw out the water. In India lentils and peas are usually split. Splitting exposes more surfaces during cooking and gets rid of the indigestible outer coast. It is best to cook split pulses into a soup and eat with grains. The best legumes to eat are mung beans, chickpeas, tofu, red lentils and black lentils. Black lentils give strength, but are hard to digest. They should be cooked with extra asafetida.
MUNG BEANS – FOR ALL BODY TYPESMung beans (Phaseolus aureous) are small cylindrical beans with bright green skin and yellow insides. They are eaten whole, split with skins on, split and hulled, or sprouted. They appear extensively in both Indian and Chinese cuisines. In ayurvedic cooking, they are used whole or, more commonly, split and hulled, which reveal small, yellow beans called mung dahl. These beans don’t need pre-soaking and are easy to cook to butter-soft consistency in a pressure cooker. They can also be cooked in a slow cooker or on the stovetop, but should be sorted and washed thoroughly beforehand.The easiest to digest of all the beans is yellow split mung dahl. Yellow mung beans are green mung beans that has been hulled and split. Thisdahl helps to balance all three doshas and is thequickest cooking of all the dahls. It takes only 20 minutes to cook without any soaking time.Mung beans are one of the most cherished foods in ayurveda. They are Tri-Doshic, meaningthat they can balance all three doshas, especially when cooked with spices appropriatefor each dosha. They are very nourishing, while relatively easy to digest, and do not generally create abdominal gas or bloating, the drawbacks of larger beans. Mung beans can be eaten on their own, or combined with rice to make Khichari, or combined with vegetables andgreens to make hearty soups or ground into flour to be used to make rotis (Indian crepes) or added to breads. Turmeric, cumin, dried ginger and coriander are spices that work very well with mung beans. Persons recuperating are often recommended to eat Khichari, rice and mung beans, for a good level of nourishment without troubling the digestion.Ayurvedic healers valuer the mung bean most highly, because it is very nutritious and delivers sustenance while being easier on the digestion than other beans. When cooked to butter-soft consistency mung beans can be digested even by the ill, the very old and the very young, and individuals with a weak digestive fire. Mung beans offer the astringent and sweet tastes, are cooling for the body, and light and soft. When combined with enhancing herbs and spices, mung beans are suitable for all the doshas.According to modern nutritionists, mung beans offer 14 gms of protein per cooked cup. Mung beans are a good source of dietary fiber and phytoestrogens. They also contain vitamins A, Cand E, folacin, thiamin, calcium, iron, magnesium, phosphorus, potassium and copper.
Dr. Siva Kumar: Mudga yusha
Vd. Dhruti Kagrana: Easy to digest
Gary Yuen: Rice too is tridoshic, maybe that applies mainly to raktashali and sastika, and not the common basmati or other white types. But aren't heavy foods preferred like masa and godhuma? Are any of the millets good for vata?
Vd. Hardik bhatt: Indian pickles are very good for vata pacifies.. pickeles are mostly sour In taste, oily, mixed with spices. A very nice combination for shuddh vata. If there is aavarana ..or Sam vata . Pickles not to use .
Fenugreek , karir, garlik, ginger, bitter guard , gunda, garmar, carrot root, lemon are different t varieties of Indian pickles.
Gary Yuen: Carrot is sweet though it seems to have some other taste like astringent. It seems effective though wouldn't strictly sweet tubers like squash (pumpkin kabocha butternut etc), yam (aluka, dioscorea alata), and sweet potato be better?
How is yava? Said to be sweet though lightly drying in Caraka Su.27, though still recommended regularly and promotes stability. The drying effect may less important when combined with other foods. I also haven
It find what kind of yava was used in Vedic India or elsewhere in ancient times. There's many varieties, 2–6 row and maybe many varieties of each, but there's very little info since many do not eat it today.
Dr. Sujata Vaidya: Referring to the comment on oil... Indial food is cooked with spices in oil then veggies added in in current times. If yu see traditional.. except for meal items that are essentially fried... dails meal.. bhajji, daal had oil 'phodni or tadka' added from top after veggies are cooked. This avoided over cooking oil that kills the nutrition in them. The more raw the oil.. more nutrition. All oils in this form help vaata people with supporting digestion.
Gary Yuen: Can we be sure that oil was used in the same quantity and same way as in ancient times? The Gita 17.8 describing a sattvic diet uses snigdha and some translated as well oiled. Some sastras also describing food also mention daily oil rations given to various classes like brahmin. But these are all late texts. Oil certainly is more absorbed and will produce more fat. But are nuts and seeds like tila and atasi enough, either as snack or ground into powder and added to food? Several plant-based doctors advise against oil and recommend instead whole nuts and seeds. Fat does promote absorption and is important with food like with herbs, but several doctors cite studies suggesting oil is damaging to blood vessels. Maybe it is ok in some quantity in extreme vata but otherwise nuts and seeds may be better. Many nutrients are lost when fiber is separated from oil.
Dr. Sujata Vaidya: True. But, We need to consider ground realities in modern times with oils available today. Very few options of Laakdi ghani or cold pressed un processed oils available.
Gary Yuen: There are several such as from organic India, maybe need to order from Internet, though i think harm may still be more than good.
Vd. Hardik bhatt: I think that there is some misunderstanding. Not only brahmins ,but a person who are doing mental work, like research work or some else need more oiling to his brain. And that oiling is like cow's ghee. .. because it is a different thing from oil. Nuts and seeds are very good . One concept we should understand that saturated fat and unsaturated fat also. The properties of ghee is satvik when oil is rajasik. So the person who r going to fight or yuddha or want more physical energy they need oil . Who are working calmly , mental work , research work need ghee.
Gary Yuen: Such are complex questions in the modern world. My concern is use of classical prescriptions without knowing why and under what conditions ancients came to such knowledge, and what is not written such as by quantity, season, etc. When treating vata or some other condition, is there some harm that comes also and will manifest later? About ghee, there's some studies of oxidized cholesterol. Maybe desi ghee no longer uses the same breed of cow, and might not necessarily be made in the same way as before, such as the temperature. One study mentions 25ºC.
About ghee being good for mental work and medhya rasayana, the one study I could find says that is not true. There could be multiple factors, not fresh, commercially made, something else. Questions are not as simple as before.
Vd. Gurumahantesh: At first glance it seems the duration of 21 days is less sir
Gary Yuen: Do you mean that more time is required to show an effect? Rats in a maze and in water also may not be a good test of memory. Still I am unsure why ghee and milk are rasayana. Human milk maybe, if the mother's diet is good and milk as such contains everything necessary. Ghee and milk may share some properties but protein, hormones, and maybe other factors are not ideal for us. Maybe it was iodine or B12, lacking in some parts of India, that made it rasayana, or older cows that ate not grass but forest foods. Both tila and ghee are mentioned in various texts, such as the Upanisads. Atasi, with older names uma & himavat, is also worth questioning. Fat in plant forms may be better overall. Unsure but modern science seems to suggest it.
pranayama also can help in vata shaman
Vd.Ashish Kumar: परन्तु जब शुद्ध वात विकार न होकर अवरोध जन्य हो तब ये आहार वात को बढ़ाएगा,इसका ध्यान अवश्य रखें।
Dr.Jigar Joshi: Pranayam thi vat laxan vadhya hoy avu pan jova malyu chhe (khas kari ne tremors and Anidra).
Compiled by - Dr. Dhruti Kagrana
Compiled by - Dr. Dhruti Kagrana