Ayurveda Widsom

How often do you pour honey into your hot tea or stir it into warm milk, believing you’re indulging in a soothing and healthy practice? In Ayurveda, a traditional system of medicine with a deep respected place for honey, this common habit is viewed with serious concern. Far from being... [Read More]

In Ayurveda, mushrooms are discussed in Charaka Samhita, where they are called “Chhatraka” and categorized as vegetables. They are described as heavy and smooth, with a sweet taste after digestion and a cooling effect on the body. Mushrooms can increase the kapha and vata doshas but may help reduce pitta.... [Read More]

Incompatible diet and food combinations is one of the common cause of diseases as per Ayurveda. For example milk and salt are enemy to each other. Putting salt in yogurt also kill the probiotics and also causing the skin related problems. Also adding salad/fruits/flavors in yogurt is common in many... [Read More]

Dinacharya refers to the Ayurvedic daily routine that emphasizes self-care practices aimed at maintaining physical, mental, and spiritual well-being. This routine consists of a series of cleansing and rejuvenating activities that help remove toxins (ama) from the body and bring balance to one’s life. By following a consistent daily routine,... [Read More]

According to Ayurvedic principles, different cooking vessels are considered more suitable for preparing certain types of foods. When choosing cooking vessels in Ayurveda, it’s important to consider the type of food being prepared, the cooking method, and your individual dosha balance. It’s also recommended to use a variety of cooking... [Read More]

According to Ayurveda, the healthiness of raw versus cooked food depends on individual factors such as digestive capacity, constitution, and current state of balance. Raw foods may have more purging qualities and can be beneficial for Kapha and Pitta types, while cooked foods are generally easier to digest and can... [Read More]