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Search Results for: acidity

May 15, 2018 By Dr. Viral Thakkar 9 Comments

Strong as a Diamond! Vajrasana  

VAJRASANA_YOGA

Ever wondered why zen masters sit on their knees? Karate and other martial arts masters also to sit in that “uncomfortable” position- the ‘vajrasana’.  Vajrasana is a kneeling pose; vajra is a Sanskrit word meaning diamond or thunderbolt. Asana means pose. This diamond pose is also called Adamantine Pose.

Usually, breathing exercises like Pranayama, Kapalabhati, and Anulon Vilom are done sitting in this position. Many masters also prefer this position for meditation.

vajrasana

This is how you do it..

 Kneel down, stretching your lower legs backwards and keeping them together. Your big toes should touch each other.

  1. Gently lower your body such that your buttocks are resting on your heels and your thighs on your calf muscles.
  2. Place your hands on your knees, and set your gaze forward with your head absolutely straight.
  3. Turn your attention to your breathing. Be fully aware of how you breathe and carefully observe as you inhale and exhale.
  4. You could close your eyes to concentrate on your breathing and to calm your mind.

As a beginner, when you assume this position, it is likely that your legs will pain. If this happens, all you need to do is undo the asana, and stretch your legs forward. You can try to stay in vajrasana for a minimum of 5 to 10 minutes and extend the time as per your comfort.

Work slowly and gradually on bettering the strength of the lower back muscles before you go deeper into the pose or increasing the duration. Once the lower back is strengthened, the strain on the breath is decreased. Also, do not push yourself more than your body can take, the benefits of the pose are minimized.

This asana is one of the few asanas which can and should be practised post a meal since it promotes proper digestion.

While this is one of the easiest and safest asanas to practice, however, keep the following in mind:

  1. Do not practice this asana if you have a knee problem or have undergone surgery in your knees recently; Or if you have intestinal ulcers, hernia, or any other problems related to the large or small intestine. If you are very keen, seek advice from your doctor/ yoga practitioner.
  2. If you are pregnant, keep your knees slightly apart to avoid putting pressure on your abdomen.
  3. If you are suffering from any spinal column ailments on the lower vertebrae, it is best to avoid this pose.

 Practice this asana because

  1. It improves digestion. It regulates blood circulation in the lower pelvic region. Sitting on your legs reduces the blood flow in the legs and increases it in the digestive area, therefore increasing the efficiency of the digestive system. Better digestion prevents GERD- Gastro-Esophageal Reflux Disease and acidity.
  2. With the regular practice of vajrasan one can get relief from constipation and flatulence.
  3. It strengthens the back and relieves patients suffering from lower back problems and sciatica.
  4. It strengthens the pelvic muscles too. It positively impacts the urinary and reproductive systems.

According to Ayurveda, one of the major nerves in the human body is also named Vajra Nadi (Nadi means nerve). Vajra Nadi is connected with the genitourinary system which is responsible for regulating sexual energy in human body. Hence practising this yoga pose for an extended duration of time may make a person control his/her sexual energy for spiritual aims.

  1. It strengthens muscles and nerves almost curing varicose pains.
  2. It helps to ease out labour pains and also reduces menstrual cramps. It is a safe asana to perform during pregnancy.
  3. This asana is one of the best ones to assume when you wish to go into a meditative state since it is an upright pose.
  4. According to Ayurvedic Sciences, there are marm points in our body. These points impact different parts of the body when we assume different positions. While sitting in vajrasana, katikatarun marm is stimulated. This impacts the spine and stomach releasing the pain in the spine and improves digestion.

Make a habit to practice this asana at least post your meals and become ‘diamond’ strong!

 

 

April 17, 2018 By Neha Morche 3 Comments

Beat the Heat with cool drinks

coconut-waterIts summer and the heat have already started to sap us out. The heat starts creeping in, finding its way to draw fluids from our body cells as we sweat while playing, travelling or even just sitting around in the sun. Keeping the body hydrated helps the heart pump blood easily through the blood vessels to the muscles. Hence, the muscles work efficiently.

Dehydration can be a serious condition that can lead to problems ranging from swollen feet, lack of concentration, lethargy, headache to heat stroke.

Let’s beat the heat by ensuring optimum hydration through adequate water intake throughout the day and grabbing some hydrators like:Lemon Water* Coconut water This has natural electrolytes to replenish lost minerals in perspiration

* Buttermilk­ it is a blend of curd with water and dash of Cumin powder, asafoetida, coriander leaves, rock salt, ginger all of which aid in improving digestion.

* Lemon water/Lemonade: Lemon a citrus fruit has a good amount of vitamin C, it turns our body alkaline.

* Jaljeera water:­ It a mixture of rock salt, cumin powder and is known to reduce indigestions.

* Soya milk ­Flavoured/plain soya milk as it provides a good amount of proteins apart from hydrating the body.

* Berry/seasonal fruit sorbet: Blending any berry like strawberries, blueberries, raspberries (which has a lot of antioxidants to increase immunity) with ice is good.

* Mint Mojito: ­blend of water + mint leaves and few drops of lemon for flavour. Mint leaves are extremely good body coolant.

* Green tea lemonade: a bunch of antioxidants and vitamin C from lemon to increase immunity.

* Peach ginger ice tea:­ Mash 6 canned peach halves with 1 and 1/2 cups of the juice, raw honey and 1 tablespoon grated ginger in a pitcher. This aids in good digestion.soya milk

* Peanut butter frappe­: A glass of cold milk blended with 2 tablespoons of peanut butter. In summer our food intake drops down drastically, apart from hydration this drink also provides a good amount of proteins and required fats.

* Honeydew ice: 1 cup each frozen honeydew melon and frozen diced cucumber with the juice of 1 lime and some raw honey.

* Any fruit or dry fruit milkshakes. (which will be a good substitute for evening snack)

* Subja (chia seeds) soaked overnight in water is a natural coolant, it can be had with milk

* Vegetable juice ( leafy vegetables/beets/cucumber) + citrus fruits + ginger + garlic + lemon

* Solkadi (a blend of coconut milk+kokum+ginger+corriander leaves) known for reducing acidity and is a body coolant.

* Kokum Sharbat: Kokum extract (after soaking in water) blended it with water, Cumin seed powder and rock salt. Kokum is again known for reducing acidity

* Aam (Mango) Pannah is raw mango drink mostly available in Maharashtra region of India. It has heat resistant properties. It is also rich in Vitamin B1, B2, niacin and vitamin C.

* Aloe Vera juice: This is ­natural coolant. It is available in the market in a concentrated form. It needs to be mixed with water. It has anti-­bacterial, anti­fungal properties too.

* Bottle guard + 1 cup of black basil ( mint optional) is an excellent cooling agent.

April 16, 2018 By Vrushali Athavle 1 Comment

KOKUM: The healing and cooling spice

Kokum Juice

Recently, my mother called to check if I had finished the Kokum juice and dried Kokum that she had given me when I had visited her during the summers. I have been having Kokum for so many years but had never checked its nutritional content. It always acted as a rescue food in most of the digestive illness which my family suffered. Today, I however thought to check more about it and share with all of you.

Kokum’s botanical name is Garcinia indica. It is a tiny fruit which is red in colour when it is raw and turns into deep purple when it ripens. It is then dried and used as a culinary and medicinal agent in most of the houses.

Nutritional value:

Nutritional value of Kokum is amazing. It is low in calories, no saturated fats and high in fiber. Apart from this it is rich in Vitamin C and also contains vital minerals such as Potassium, Manganese and Magnesium.WOW! What a power packed food.

I very well know about its contribution in fighting all the digestive issues but when researched more about it, here is what I found.

Benefits of Kokum:

  1. Anti-oxidants: Kokum fruits are packed with antioxidants which ensure protection from all the worldly diseases. It also promotes cell regeneration and repair which makes it an important nutrient to consider for cancer patients. It’s anti-oxidant and anti-inflammatory properties stops the growth of cancerous cells.
  2. Get rid on your allergies:It can be used as an application to get relief from any allergic skin rashes. Applying kokum butter on cracked heal has proved to be an excellent cure for my mother which she shared with me. Kokum butter, an emollient similar to shea or cocoa butter, is often used in cosmetics such as lipsticks, moisturizing creams, conditioners and soaps.
  3. Beat the body heat:People store them to use it as a coolant and refreshing drink in scorching summer heat. It can be used as thirst quencher throughout the year by adding to your bottle of water.
  4. Get relief from all digestive issues:

* Constipation: Approximately 500 mg of dried kokum fruits if taken at night, helps to ease constipation.

* Hyper acidity: In 1 liter of water, drop 6 to 7 dried kokum and keep sipping it throughout the day to get relief from acidity.

* Flatulence: Make a nice mixture of kokum, ginger, organic honey and get quick relief from flatulence, stomach pain and gaseous distention.

* Indigestion: Due to lot of travelling my husband faces a lot of indigestion problems. Kokum has always helped him to get quick relief. He remembers to carry Kokum along with black pepper wherever he goes. Add it to your water and sip it.

Apart from all these, name any gastric and digestive issues like piles, fistula, dysentary, kokum has shown wonders. Not to forget about its antihelmintic (against worms) properties. You can give it to your kids to cleanse their system too.

  1. Aids in weight loss: The hypocholesterolaemic agent, suppresses the activity of the enzymes responsible for conversion of calories into fat. It induces weight loss by hindering with the process of lipogenesis (fatty acid synthesis).

Side-effects and Precautions: The fruits of Gracinia indica shouldn’t be used in excess. Milk and milk products should be used after one hour.

Use of Kokum:

The dried version of kokum is used in daily preparation in most of the Marathi, Gujarati, Konkan, Kerala and Goan cuisines. They are added to veggies, dals and curries to give it a sour taste and obviously reap its other benefits too.

Let me end the blog by sharing a recipe: Goan speciality known as ‘Solkadi’

Soak 10 to 12 kokum rinds in 1/2 cup of water for about half an hour. Next squeeze them and add 2 cups of warm water and 2 cups of coconut milk to it. Add salt and temper it with mustard seeds, cumin, garlic, asafoetida and red chillies. Enjoy this delicious recipe with after you meals or with rice.

April 9, 2018 By Trupti Hingad 1 Comment

The humble ‘Khichdi’

khichdi

My love for ‘Khichdi’, a mixture of cooked rice with lentils, vegetables with tempered spices dates back to my childhood days. It’s the preferred choice of mothers to feed their child Khichdi (minus the spices) as it’s the easiest to digest, well-balanced \food. Khichdi is a mixture of Carbohydrates, protein, Fibre and calcium.  

History of Khichdi

Just to take you a little into the history of Khichdi, the wonderful dish traces its origin in the Indian subcontinent as early as 1350. ‘Khichdi’ was recently promoted globally by the government as India’s ‘Super Food” and Queen of all foods”. The government also plans to globally promote Khichdi as healthy, delicious and easy to make Superfood of India.

The Great World food India event held at the India Gate Lawns, New Delhi set a Guinness book world record of making the largest portion of Khichdi weighing 918kg. Chef Sanjeev Kapoor and well-known yoga and Ayurveda Guru Baba Ramdev were among the eminent personalities who took part in preparing the KHICHDI. The humble khichdi has travelled across borders—From Egypt to Britain.

Taste better and retains nutrients when cooked in an earthen pot

Khichdi tastes best when cooked in an earthen pot. Clay pot’s porous nature allows both mixture and heat to circulate through the food. This results in aromatic food, which is generally lost in other types of utensils. Clay is alkaline in nature and it interacts with acidity in the food, thereby neutralizing the pH balance and eventually making the food healthy. It is believed to provide the required minerals including calcium, magnesium, iron, phosphorus and sulphur that benefits health. Due to its heat resistance and slow cooking, the food retains all its nutrients and moisture, therefore you would not require extra oil or fat for providing moisture to your food. Apart from calming the body and detoxifying it, the ingredients in khichdi also have the perfect balance of the basic elements required to improve energy, immunity and digestion.

Health Benefits

Khichdi is the food of choice of Panchakarma, a form of Ayurvedic healing that helps in mind, body healing and detoxification. Wondering why white rice is part of the mix? During cleansing, the metabolism slows down and the digestive strength weakens, so any food you eat must be very easy to digest. You also need adequate proteins to keep the blood sugar stable and burn fat, which is where the lentils come in.

Nutritional Benefits

Nutritionally speaking, khichdi and veggies make a balanced meal that reboots your digestive system after eating packaged and restaurant foods. And if you want to add some colour to your khichdi, try a palak khichdi. It’s one of the healthiest one-dish meal you’ll eat. For most, khichdi is the kind of food you eat when you are unwell as it is considered a bland dish. While, yes moong khichdi is an easy-to-digest meal when you have an upset tummy or fever but hey, that’s not what khichdi is all about.  Every region in India has a unique variant of this dish.

There is Bengal’s khichuri; Haryanvi Kichri with Bajra and moong dal served with lassi; Bisi Bela Bhat in Karnataka; Hyderabad’s popular breakfast khichdi-kheema khatta are some of the popular khichdi varieties.

Varieties of Khichdi

Moong khichdi may not fit in your definition of tasty food, but in Surat, this is a much-loved meal. You’ll love their khichdi served with piping hot kadhi, a mixture made of curd and some add-ons like cooked vegetables. Khichdi is the ultimate comfort or soul food, however humble it may be.

Bajra ka khichdi is a popular dish in Rajasthan eaten during winter. Bajra along with ghee keeps your body warm and your skin soft and supple in the cold weather. You can whip up a lip-smacking bajra khichdi at home.

So let me share some amazing khichdi style with you

Daal Khicdhi—simplest and common one( rice, tur dal, spices, veggies, peanuts and desi ghee).

Bhogar Khichdi–(rice, moong dal, veggies, spices, and desi ghee)—This is BENGAL speciality.

Sprouted lentil khichdi–( rice, sprouted lentil, herbs spices, desi ghee)

Pongal (Tamil Nadu khichdi)-(rice, moong dal, desi ghee, Kaju, spices.

Barely khichdi-(barley, herbs, veggies, spices, desi ghee)

Khato-–Hyderabadi khichdi (rice, moong dal, veggies, desi ghee)

Mushroom pesto khichdi–( rice, mushroom, cheese, pasta, pine nut and desi ghee)

Corn Palak khichdi–( rice, moong dal, corn, spinach, spices, desi ghee)

Sabudana khichdi–( sabudana, peanuts, potatoes, and desi ghee) You can enjoy khichdi with curd, buttermilk, grilled fish and veggies.

So let’s cook some Khichdi in one meal today and sooth our soul.

 

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