Sunday, October 12, 2008
Pitta Dosha Will Make Hairfall
The pitta dosha can also be kept under control by eating food that is sweet, bitter and astringent in taste and by avoiding salty, sour and spicy food.
Dos and don’ts:
Have pulses like moong (green gram), matki, wal, etc.
Eat vegetables like methi (fenugreek), karla (bitter guard), dudhi (bottle guard), white pumpkin, tendrils, radish, etc.
Use plenty of coconut, pure ghee and milk in the food preparations
Use spices like turmeric, dry ginger, etc.
Avoid new cereals, curd and vegetables like capsicum
Avoid pulses like horse gram, chickpeas, kulith, etc.
Avoid spices like garlic, hinga (asafetida), chilly powder, dry and green chilies, black sesame seeds, etc.
Avoid over eating and reduce use of oils and fats.
Avoid salty foodstuffs like pickles, papad, chutni, wafers, chiwda, etc.
Avoid alcohol.
Avoid sleeping during the day.
Avoid sunbathing.
Useful Tips:
Take ¼ tsp. of turmeric powder or ¼ tsp of dry ginger, with warm water, after the breakfast.
Apply coconut oil added with 1 % of bhimseni kapoor (medicinal camphor), to protect the skin from dryness and heat.
To soothe the skin, apply a thin paste of sandalwood, wala, musta and sariwa powder, few minutes before bath.
Have a glass of lemon juice, kokum sharbat or juice of coriander to combat the annoying heat.
Take powder of amla and yashtimadhu with honey, before dinner.
Have ½ teaspoon of haritaki powder (terminalia chebula) mixed with a teaspoon of candy sugar, before lunch and dinner.
Eat plenty of dried figs, grapes, dates, etc.
Medicines like tikta ghruta, kamdudha rasa, avipattikar churna, sariwasav, manjishtadi quath, etc. may be taken as a prophylaxis, under medical supervision.
The pitta dosha can also be kept under control by eating food that is sweet, bitter and astringent in taste and by avoiding salty, sour and spicy food.
Dos and don’ts:
Have pulses like moong (green gram), matki, wal, etc.
Eat vegetables like methi (fenugreek), karla (bitter guard), dudhi (bottle guard), white pumpkin, tendrils, radish, etc.
Use plenty of coconut, pure ghee and milk in the food preparations
Use spices like turmeric, dry ginger, etc.
Avoid new cereals, curd and vegetables like capsicum
Avoid pulses like horse gram, chickpeas, kulith, etc.
Avoid spices like garlic, hinga (asafetida), chilly powder, dry and green chilies, black sesame seeds, etc.
Avoid over eating and reduce use of oils and fats.
Avoid salty foodstuffs like pickles, papad, chutni, wafers, chiwda, etc.
Avoid alcohol.
Avoid sleeping during the day.
Avoid sunbathing.
Useful Tips:
Take ¼ tsp. of turmeric powder or ¼ tsp of dry ginger, with warm water, after the breakfast.
Apply coconut oil added with 1 % of bhimseni kapoor (medicinal camphor), to protect the skin from dryness and heat.
To soothe the skin, apply a thin paste of sandalwood, wala, musta and sariwa powder, few minutes before bath.
Have a glass of lemon juice, kokum sharbat or juice of coriander to combat the annoying heat.
Take powder of amla and yashtimadhu with honey, before dinner.
Have ½ teaspoon of haritaki powder (terminalia chebula) mixed with a teaspoon of candy sugar, before lunch and dinner.
Eat plenty of dried figs, grapes, dates, etc.
Medicines like tikta ghruta, kamdudha rasa, avipattikar churna, sariwasav, manjishtadi quath, etc. may be taken as a prophylaxis, under medical supervision.
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