What is Vata Dosha, from Maharishi Ayurveda. Vata governs all movement in the mind and body. It controls blood flow, elimination of wastes, breathing and the movement of thoughts across the mind. Since Pitta and Kapha cannot move without it, Vata is considered the leader of the three Ayurvedic Principles in the body. It's very important to keep Vata in good balance. ![]() Vata dosha governs flow and motion in the body. Answer these questions to see if you need to balance Vata. Is your skin dry, rough, thin? Is your mind constantly in a whirl? Do you worry incessantly? Are you constantly restless or agitated? Do you experience constipation? Do you suffer from insomnia? Do you suffer from vaginal dryness? Do you have spells of forgetfulness? Do you experience discomfort in the joints? Are you easily fatigued? ![]() If you answered yes to most of these questions, you need to balance Vata. Tips for Balancing Vata All Vata products: drink Organic Vata Tea and season meals with Organic Vata Churna; diffuse Calming Vata Aroma Oil in the environment. Abhyanga (daily ayurvedic massage with sesame oil). All dairy products pacify Vata. Always boil milk before you drink it, and drink it warm. Don't drink milk with a full meal. All sweeteners are good (in moderation) for pacifying Vata. ![]() Rice and wheat are very good. Reduce intake of barley, corn, millet, buckwheat, rye and oats. Favor sweet, sour, or heavy fruits, such as oranges, bananas, avocados, grapes, cherries, peaches, melons, berries, plums, pineapples, mangos and papayas. ![]() Vata is a subtle dosha that. Comments & Impressions of 'vata dosha'? I am an extreme vata on the 6th day of an ayurvedic spring cleanse.It has taken 4. It can be sometimes confusing to figure out what is Vata Dosha. Here is a list of main characteristics and ideas on balancing high Vata. Vata Dosha: All About Vata. 15 Ways to Balance the Vata Dosha this Autumn #ayurveda. Spring Ayurvedic Diet for the Vata Dosha. ![]() ![]() Reduce dry or light fruits such as apples, pears, pomegranates, cranberries, and dried fruits. Beets, cucumbers, carrots, asparagus and sweet potatoes are good. They should be cooked, not raw. The following vegetables are acceptable in moderate quantities if they are cooked, especially with ghee or oil and Vata- reducing spices: peas, green leafy vegetables, broccoli, cauliflower, celery, zucchini and potatoes. It's better to avoid sprouts and cabbage. Cardamom, cumin, ginger, cinnamon, salt, cloves, mustard seed and small quantities of black pepper are acceptable. Reduce all beans, except for tofu and mung dahl. For a more detailed chart of specific food dos and don'ts for pacifying Vata. ![]() A Food Plan to Balance Vata Dosha. Guidelines for vata mind-body constitutions, to maintain dosha balance, and to restore balance if necessary, regardless. The Dosha Balancing Diet. Yoga Journal Ayurveda. Foods that decrease a dosha are said to pacify.Vata Governs. Prana Vata: The senses, creative thinking, reasoning, enthusiasm, leader of all 1. Vata, Pitta and Kapha. Udana Vata: Quality of voice, memory, movements of thought. Samana Vata: Movement of food through digestive tract. Apana Vata: Elimination of wastes, sexual function, menstrual cycle. Vyana Vata: Blood flow, heart rhythm, perspiration, sense of touch. Vata out of Balance. Prana Vata: Worries, overactive mind, sleep problems, difficulty breathing. Udana Vata: Dry coughs, sore throats, earaches, general fatigue. ![]() Samana Vata: Slow or rapid digestion, gas, intestinal cramps, poor assimilation, weak tissues. Apana Vata: Intestinal cramps, menstrual problems, lower back pain, irregularity, diarrhea, constipation, gas. Vyana Vata: Dry or rough skin, nervousness, shakiness, poor blood flow, stress- related problems. Pitta Pacifying Dietetics (correct food for Pitta Dosha)“Food is Medicine and Medicine is Food”The primary consideration in Ayurveda when selecting food and herbs is in recognising taste. There are six tastes; three of which reduce a Dosha, and three of which increase that same Dosha. Tastes that increase Pitta are pungent (spicy and oily), salty, and sour. The tastes that reduce Pitta are bitter, sweet, and astringent. Eat herbs and food that contain more of these three tastes. Food items on the list below have been pre- selected with this primary consideration in mind. Please make sure you select food items from the list. What is not on the list you should avoid eating. For a print friendly PDF of this information please click here. Ideal cooking styles for Pitta people include Western, Mediterranean, and Chinese (mild). Pitta people should take food that is not too hot in temperature nor cooked with too much oil. Meals should not be consumed when angry, irritable or upset. Remember the golden rules in regard to food; eat only when hungry; eat small meals; eat your last meal at least four hours before bedtime; and eat food chosen from the food list. If you are hungry before bed then take suitable fruits only.* Food items marked with an asterix should be taken occasionally or not at all. FRUITSGenerally most sweet fruits. Apples (sweet)Applesauce Apricots (sweet) Avocado* Berries (sweet) Cherries (sweet) Coconut Dates Durian* (in season in small amounts) Figs Grapes (red and purple) Guava* Longan* (seasonal) Lychees* Mangoes (ripe) Melons Papaya* (sweet) Oranges (sweet) Pears Persimmon* Pineapple* (sweet) Plums (sweet) Pomegranate* Prunes Quince (sweet) Raisins Rambutan (seasonal) Watermelon. VEGETABLESIn general sweet and bitter vegetables. Acorn squash Artichoke Asparagus Beets (cooked) Bell pepper Bitter melon Broccoli Brussels sprouts Burdock root Butternut squash Cabbage Carrots (cooked) Cauliflower Celery Cilantro Corn (fresh) Cucumber Dandelion greens Fennel (anise) Green beans Jerusalem artichoke Jicama Kale Leafy greens Leeks (cooked) Lettuce Mushrooms Okra Olives, black Onions (cooked)Parsley Parsnips Peas Peppers (green) Peppers, sweet Potatoes, sweet and white Prickly pear (leaves) Pumpkin Radishes (cooked) Rutabaga Spaghetti squash Sprouts (not spicy) Squash, winter and summer Summer squash Scallopini Squash Taro root Wheatgrass sprouts Watercress Winter squash Zucchini. GRAINSAmaranth Barley Cereal, dry Couscous Crackers Durham flour Granola Oat bran Oats (Cooked) Pancakes Pasta Rice (basmati, white, wild) Rice cakes Sago Seitan (wheat meat) Spelt Sprouted wheat bread (essene) Tapioca Wheat Wheat bran. DAIRYButter (unsalted) Cheese (soft, not aged, unsalted) Cottage cheese Cow’s milk Goat’s cheese (soft, unsalted) Ice cream Yoghurt (freshly made and diluted)LEGUMESAdzuki beans Black beans Black- eyed peas Chickpeas (garbanzo beans) Kidney beans Lentils, brown and red Lima beans Mung beans Mung dal Navy beans Peas (dried) Pinto beans Soybeans Soy cheese Soy milk Split peas Tempeh Tofu White beans. ANIMAL FOODSChicken (white) Eggs (albumen or white only) Fish (freshwater) Rabbit Shrimp Turkey (white) Venison. CONDIMENTSChutney, mango (sweet) Coriander leaves Sprouts. NUTSAlmonds (soaked and peeled) Charole Coconut. SEEDSFlax Halva Popcorn (no salt, buttered) Psyllium Sunflower. OILSFor internal and external use. Sunflower Ghee Canola Olive Soy Flaxseed Primrose Walnut External use only Avocado Coconut. BEVERAGESAlmond milk Aloe vera juice Apple juice Apricot juice Berry juice (sweet) Black tea Carob Cherry juice (sweet) Cool dairy drinks Grape juice Mango juice Mixed vegetable juice Peach nectar Pear juice Pomegranate juice Prune juice Rice milk Soy milk Vegetable bouillon. HERBAL TEASAlfalfa Bancha Barley Blackberry Borage Burdock Catnip Chamomile Chicory Comfrey Dandelion Fennel Ginger (fresh) Hibiscus Hops Jasmine Kukicha Lavender Lemon balm Lemon grass Licorice Marshmallow Nettle Oat straw Passion flower Peppermint Raspberry Red clover Sarsaparilla Spearmint Strawberry Violet Wintergreen Yarrow. SPICESBasil (fresh) Cinnamon Coriander Cumin Curry leaves Dill Fennel Ginger (fresh) Mint Peppermint Saffron Spearmint Turmeric Wintergreen.
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