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India Today
22-05-2025
- Health
- India Today
Ayurvedic food pairing: The right way to combine foods for better digestion
Ayurveda, the ancient Indian science of life, teaches us that good health isn't just about what we eat — it's also about how we eat. According to this time-tested wisdom, food combinations play a vital role in our digestion and overall well-being. When certain foods are poorly paired, they can lead to discomforts like gas, bloating, acidity, and sluggish here's the beauty of Ayurveda. It doesn't just point out the problem, it offers natural, practical solutions. Rooted in the principle of 'Samanya visheshsiddhanta' — which means like increases like, opposites bring balance — Ayurvedic food pairing is all about harmony. For instance, heavy, cold, or gas-forming foods like rajma or cauliflower are traditionally balanced with warm, light, and digestive spices such as bay leaf (tej patta) or hing (asafoetida).These aren't just culinary customs, they are thoughtful combinations passed down through generations, designed to support your digestive fire (Agni) and naturally promote gut health, inputs by Celebrity Ayurvedic Nutritionist Shweta Shah, Founder of Eatfit24/ DECODE SOME COMMON FOOD COMBINATIONS WITH THEIR TIME-TESTED AYURVEDIC PAIRINGS:SAMBAR = ACIDITY?ANTIDOTE: ADD PUMPKIN (KADDU)Pumpkin's cooling and alkaline nature helps counteract the spicy-tangy base of sambar. It calms the stomach lining, soothes acidity, and brings balance to fiery spices like tamarind and = GAS AND HEAVINESS?ANTIDOTE: HING (ASAFOETIDA) + JEERA (CUMIN)Chickpeas are heavy and protein-dense. Hing helps prevent gas formation, while jeera stimulates Agni (digestive fire). This classic combo makes chole less taxing on the stomach and easier to = BLOATING?ANTIDOTE: BAY LEAF (TEJ PATTA)Rajma tends to be gas-forming due to its high fibre and protein. Bay leaf, added while cooking, cuts down vata-inducing properties, making it lighter on the gut. It also adds aroma and improves DAL CHILLA = GAS & BLOATING?ANTIDOTE: SOAK WITH ELAICHI (CARDAMOM), DHANIA SEEDS, AND KALI MIRCH (BLACK PEPPER)These spices aren't just for flavour. When added while soaking dal, they infuse warmth and digestive properties into the batter. The result? A chilla that feels light, energetic, and teaches us that food is not just fuel; it can also be medicine when approached mindfully. By paying attention to traditional pairings and natural remedies, we can enjoy our favourite dishes without compromising our digestive health. Simple adjustments, such as adding asafoetida (hing) to chole or bay leaf to rajma, can transform meals into gut-friendly options. Therefore, the next time you enter the kitchen, allow ancient wisdom to guide your choices, because how you eat is just as important as what you eat.
India Today
28-04-2025
- Health
- India Today
Gut Health and Plant-Based Diets: How regional Indian foods support digestive wellness
True health lies in the harmonious union of body, senses, mind, and soul. Understanding what supports or disrupts this balance is crucial for overall well-being. In Ayurveda, digestion is always the starting point for health, as your Agni (digestive fire) influences not only food digestion but also emotional and mental science may call the gut the "second brain," but Ayurveda considers it the first. And interestingly, you don't need expensive imported superfoods or trendy probiotic powders to support this vital system. The real gut-healers are already present in your kitchen—hidden in regional, traditional recipes that have stood the test of time, Inputs from Celebrity Ayurvedic Nutritionist Shweta Shah founder of Eatfit24/7REGIONAL INDIAN FOODS AND THEIR DIGESTIVE BENEFITSAcross India, each region boasts foods that serve as natural remedies for digestive health. In South India, dishes like idli and dosa are naturally probiotic, offering gentle, gut-friendly nutrition. Paired with coconut chutney, these foods help reduce inflammation, benefiting your digestive system. Moving towards Gujarat and Bengal, kanji (fermented rice or carrot water) acts as an ancient prebiotic drink that clears toxins (ama) from the body and supports healthy Tamil Nadu, rasam is a medicinal concoction made from tamarind, pepper, garlic, and cumin, known for enhancing digestion and reducing bloating. This post-meal ritual aligns perfectly with Ayurvedic practices. Travelling north, sarson da saag with makki ki roti from Punjab is rich in fiber and chlorophyll, which supports liver detoxification when paired with ghee and jaggery. Maharashtra's amti, varan, and tak (buttermilk) offer calming benefits to the gut, thanks to soothing spices like hing and jeera that help ignite Agni without being IMPORTANCE OF SEASONAL EATING (RITUCHARYA)A crucial yet often overlooked Ayurvedic principle is Ritucharya, or seasonal eating. Ayurveda recommends aligning your diet with the changing seasons to protect your digestive health. During the monsoon, light, warm, and spiced foods are recommended to avoid waterborne imbalances. In summer, staying hydrated with raw mango, kokum, and buttermilk is essential for cooling the body, while winter allows for heavier grains and fats to build ojas (vitality).THE ROLE OF GRAINS IN GUT HEALTHGrains also play a significant role in maintaining gut health. Kolam rice, red rice, and Shreedhanya millets like kodo, barnyard, and little millet are light, non-mucous forming, and ideal for better digestion. Unlike refined grains, these grains feed your gut microbes, reducing bloating, acidity, and constipation. Rotating these grains weekly provides variety, nourishes your body, and keeps your Agni (digestive fire) strong and plant-based diets become truly healing when grounded in ancestral wisdom. Instead of chasing imported superfoods, reconnect with your roots. Your gut isn't confused; your lifestyle is. The best 'plant-based' plan for digestion is already present on your plate—seasonal, regional, simple, and sattvic. Listen to your gut, nourish it properly, and it will reward you with balance and vitality across every aspect of your Watch advertisement
