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Hindustan Times
27-05-2025
- Health
- Hindustan Times
Simple Indian khichdi can be ultimate detox meal for everyone: Nutritionist reveals 1 golden rule of Ayurveda it follows
The simplicity and versatility of khichdi make it a beloved dish in many Indian households, and its Ayurvedic significance adds to its appeal as a nourishing and healing food. In an interview with HT lifestyle, Shweta Shah, celebrity Ayurvedic nutritionist, and founder of Eatfit24/7, spoke about how when cooked the right way, khichdi 'can become the best medicine'. Also read | Recipe: Here's how to cook khichdi in north, east, west and south Indian styles She said, 'Khichdi is not just a bowl of rice and lentils. In Ayurveda, it is seen as one of the most powerful healing foods. When someone falls sick, feels tired all the time, or has a weak digestive system, the first food often recommended is khichdi. It's warm, soft, and full of nutrition. But more than that — it helps clean the body from inside.' Explaining why khichdi suits almost everyone, Shweta said, 'In Ayurveda, there are three energies or doshas in every body — vata, pitta, and kapha. If these doshas are not balanced, we fall sick or feel low in energy. Khichdi is special because it balances all three. It is warm for calming Vata, soft and gentle for Pitta, and light for Kapha. That's why it suits almost everyone.' When our stomach is weak or upset, we cannot digest heavy food, according to Shweta: 'Ayurveda says that the digestive fire (Agni) becomes slow during sickness. Khichdi is made using moong dal and rice, which are very easy to digest. It gives energy without putting too much load on the stomach.' In Ayurveda, toxins in the body are called 'ama'. Shweta said, 'These toxins make us feel tired, cause bloating, or make us fall sick often. Khichdi, especially when made with ghee, ginger, turmeric, and cumin, helps remove these toxins. It works like a gentle detox, helping the body feel lighter and cleaner.' Even though khichdi is a simple dish, it has everything the body needs. Shweta explained, 'The dal gives protein, rice gives energy, and ghee helps in digestion and healing. When someone is recovering from illness or feels weak, khichdi gives strength without hurting the stomach.' She added, 'One of the best parts about khichdi is that it can be changed according to the season or body type. In winter, we can add warming spices like black pepper or dry ginger. In summer, we can keep it simple and cooling. You can also add vegetables or herbs to make it more healing.' Shweta further said that 'khichdi follows one golden Ayurvedic rule': 'Langhanam paramam aushadham (Light eating is the best medicine).' According to her, if your stomach is upset, you feel tired, or you just want to give your body a break — eat khichdi. She said, 'It is not fancy or modern, but it is time-tested. Simple food, when cooked the right way, becomes the best medicine.' Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
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.
NDTV
21-05-2025
- Health
- NDTV
How To Eat Cabbage And Cauliflower Without Feeling Gassy
Bloating is way too common these days. You have a simple home-cooked sabzi, and a few hours later, your stomach feels like a balloon. Sounds familiar? For a lot of us, cabbage and cauliflower are the usual suspects. Yes, they are packed with nutrients and genuinely good for us—but they can also leave you feeling uncomfortable. If you love eating these veggies but hate what they do to your stomach, do not worry. With a few changes, you can enjoy your sabzis without the gas and bloating. Before we get into the how, let us look at why cabbage and cauliflower behave this way in your system. Cabbage And Cauliflower Are Good For You—Here Is Why Cauliflower and cabbage may be everyday sabzi choices, but they are full of benefits. Cauliflower helps reduce inflammation, detoxes your system, supports weight loss, and is great for your eyes and skin, thanks to its vitamin C content. Cabbage is no less—it is packed with antioxidants, fibre, and vitamins. Regularly eating cabbage can help manage your weight, clean out toxins from your body, and keep your blood sugar levels stable. Why Your Stomach Feels Weird After Eating These Veggies Most Indian homes cook with cabbage and cauliflower all the time. But these vegetables belong to the cruciferous group, which are known to cause gas. That is because they are high in fibre and contain something called raffinose, a carb that your gut bacteria struggle to digest. When your system tries to break it down, it can produce gas. If your digestion is on the weaker side or you already have gut issues, these veggies can make you feel worse. Tips To Cook Cauliflower And Cabbage So They Do Not Make You Bloated If you feel uneasy after eating cabbage or cauliflower, it might be more about how you are cooking them than the veggies themselves. Nutritionist Shweta Shah shares these simple tricks you can follow at home: 1. Chop It And Let It Sit Start with how you prep your veggies. Once you chop, grate or cut them, leave them out in the open for at least 30 to 40 minutes. 'This gives the chopped vegetables ample time to release the enzymes in the air,' the expert says. When you cook them after this, your body is less likely to feel gassy or bloated. 2. Use Mustard And Cumin While Tempering Do not ignore the tadka! According to the expert, how you temper the veggies can make a huge difference. Always use mustard seeds and jeera when cooking cabbage or cauliflower. These two are known for helping digestion and also make your sabzi taste better. 3. Let The Steam Go Before You Put A Lid After adding the veggies and spices to the pan, most of us quickly cover it up with a lid. But this habit could be what is giving you trouble later. Try this instead—let the steam and vapour escape first before you put the lid on. This one small step can stop you from feeling too full or gassy post-meal. 4. Cook It A Bit Longer If You Have Weak Digestion If you know your digestion is not the best, just cook your cabbage and cauliflower for a little longer. 'This trick will make it mushier and easier to eat and digest,' says the expert. The softer the veggie, the easier it will be on your stomach, and the less likely you are to deal with bloating. Watch the full video here: View this post on Instagram A post shared by Shweta Shah (@shweta_shah_nutritionist) Now that you have got these easy tips, go ahead and enjoy your cabbage and cauliflower sabzis without stressing about digestion.
NDTV
20-05-2025
- Health
- NDTV
How To Cure Acidity Naturally With This Simple Ayurvedic Digestive Mix
In today's fast-paced world, our digestive system often bears the brunt of our lifestyle choices, quietly but persistently. Between back-to-back meetings, skipped breakfasts, late-night snacking, and an endless stream of caffeine, our gut is constantly adjusting to keep up, but not always with ease. One of the most common ways it signals distress is through acidity. Far from being just a minor inconvenience, acidity is your body's way of urging you to pause and realign. Ayurveda interprets this as an imbalance in pitta dosha, the fiery force that governs digestion and metabolism. So instead of masking the symptoms with quick fixes, it is always better to heal from within. And the best part is that the remedies are often simple, natural, and already sitting in your kitchen. Let's explore how a few simple and traditional ingredients can help you restore digestive harmony - one soothing sip at a time. Also Read: 7 Cooling And Hydrating Drinks For Summers Suggested By Ayurveda What Causes Acidity According To Ayurveda? According to Ayurveda, acidity, also known as Amlapitta, is primarily the result of an aggravated Pitta dosha. Pitta, the dosha associated with heat, transformation, and digestion, governs how we metabolise food and absorb nutrients. When this fiery energy becomes excessive, due to various external factors, it disrupts the digestive balance. The result? A surge of internal heat that manifests as heartburn, sour belching, bloating, and discomfort - classic signs of acidity. How Ayurveda Helps Cure Acidity? Ayurveda does not treat acidity as a standalone issue. It sees it as a symptom of a deeper imbalance. Rather than offering a one-size-fits-all solution, it focuses on restoring harmony through personalised, natural interventions. According to Ayurvedic expert Acharya Manish Ji, "The best method to restore balance is to follow an Ayurvedic acid reflux treatment regime," which includes dietary adjustments, detoxification therapies, and home remedies. One such remedy is a traditional digestive mix (churna) recommended by nutritionist Shweta Shah, which can be a powerful addition to your daily routine. Also Read: 5 of Ayurveda's Best Kept Secrets for Great Health, Fitness & Glowing Skin Photo Credit: iStock What Is This Digestive Mix For Acidity? This Ayurvedic digestive mix is a wholesome blend of traditional herbs and spices, including amla (Indian gooseberry), yashtimadhu (licorice), giloy, ushir (khus), rock sugar (mishri), coriander seeds (dhania), and fennel seeds (saunf). According to experts, each of these ingredients is rich in digestion-supporting nutrients that not only enhance gut health. But also help prevent common issues like bloating, heartburn, and acidity. 1. Amla (Indian Gooseberry) Naturally cooling and rich in vitamin C, amla helps neutralise excess stomach acid and supports the regeneration of the stomach lining. 2. Yashtimadhu (Licorice Root) It acts as a natural antacid with anti-inflammatory and mucosal-protective properties, soothing irritation in the stomach and oesophagus. 3. Giloy (Tinospora cordifolia) Known for its detoxifying and anti-inflammatory effects, giloy helps balance Pitta and supports healthy digestion. 4. Ushir (Khus or Vetiver) It is a cooling herb that calms the digestive fire and reduces heat-related imbalances like acidity and heartburn. 5. Rock Sugar (Mishri) Mildly cooling and soothing to the stomach, mishri helps reduce acidity and balances the sharpness of Pitta-aggravating foods. 6. Coriander Seeds (Dhania) It has carminative and cooling properties that aid digestion and reduce acid reflux and bloating. 7. Fennel Seeds (Saunf) The spice helps relax the digestive muscles, reduce gas, and soothe the stomach lining, making it excellent for post-meal acidity relief. Also Read: 8 Effective Remedies For Constipation Suggested By Ayurveda Who Should Take This Ayurvedic Digestive Mix For Acidity? According to nutritionist Shweta Shah, this Ayurvedic digestive mix can be especially beneficial for individuals experiencing signs of Pitta imbalance. If you notice any of the following symptoms, incorporating this mix into your daily routine may help restore digestive harmony: A burning sensation in the chest or throat Frequent acid reflux or heartburn Signs of aggravated Pitta dosha Excessive sweating, even without exertion Skin rashes, redness, or inflammation A burning sensation during urination Recurring headaches A general feeling of heat or burning in the body How To Make This Ayurvedic Digestive Mix For Acidity? This soothing digestive blend is simple to prepare and can be great for calming acidity and balancing Pitta dosha. Here's what you will need: Ingredients: Amla powder - 50 grams Yashtimadhu powder - 50 grams Giloy powder - 50 grams Ushir powder - 50 grams Mishri powder - 25 grams Coriander seeds (powdered) - 50 grams Fennel seeds (powdered) - 25 grams Instructions: Measure out all the ingredients as listed. Mix them thoroughly in a clean, dry bowl. Transfer the blend into an airtight glass jar or container. Store in a cool, dry place away from direct sunlight. How To Use | What Is The Right Dosage Take half a teaspoon of this mix with water, preferably the one stored in a matka (clay pot), for a cooling effect. Nutritionist Shweta recommends having it on an empty stomach, early in the morning and before dinner. Ayurvedic digestives for acidity are not quick fixes. They are time-tested companions that work gently but effectively with your body's rhythms. By incorporating this digestive mix into your daily routine, alongside mindful eating and a balanced lifestyle, you are not just treating acidity, you are supporting your entire system in finding equilibrium. Advertisement About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Ayurvedic Treatment For Acidity Traditional Health Remedies Digestive Mix For Acidity Show full article Comments
NDTV
13-05-2025
- Health
- NDTV
Migraine Relief In 7 Days: Nutritionist Shares A Simple Ayurvedic Solution
If you have ever experienced a migraine, you know it is not just a headache - it is a full-body shutdown. Migraines bring severe, pounding pain in the head, sensitivity to light, nausea, and brain fog. While popping pills may offer temporary relief, there is no absolute cure for the pain yet. But did you know there are ways to reduce the frequency of headaches without any pills? Nutritionist Shweta Shah recommends an Ayurvedic solution for lasting relief in just seven days. Also Read: What To Eat For Every Kind Of Headache, According To A Nutritionist Understanding Migraines Through Ayurveda In Ayurveda, migraines are known as "Ardhavabhedaka," which literally means "half-head pain." For those unfamiliar, migraine sufferers experience intense, one-sided headaches along with other symptoms. According to migraines often result from an imbalance in the body's three core energies or doshas- Vata, Pitta, and Kapha. When these doshas fall out of sync due to stress, poor diet, lack of sleep, or even the weather, the body sends warning signals, and migraines are one of them. A study published in the Journal of Ayurveda and Integrative Medicine found that the first step towards managing the pain is avoiding nidan (etiology/triggers). Understanding which dosha is out of balance can help you find the right path to lasting relief from migraines. Nutritionist-Approved Ayurvedic Cure For Migraine Ayurveda's strength lies in addressing the root cause of health problems through daily habits, diet, and herbs. Nutritionist Shweta Shah recommends a simple natural solution for migraine pain. Best part? The fix is likely sitting right in your kitchen: Coriander Tea. Also Read: Can Tea Or Coffee Really Cure Headaches? An Expert Weighs In Photo Credit: iStock How Coriander Tea Provides Migraine Relief Modern science links migraines with neurovascular inflammation, hormonal imbalances, and poor gut health. Coriander seeds are known to have anti-inflammatory properties that could reduce the severity and frequency of migraine attacks. A study published in The Medical Journal of the Islamic Republic of Iran explained that coriander could have short-term effects on reducing the risk of migraine attacks as well as their duration and frequency. The researchers concluded that coriander could be considered a probable effective treatment for migraines without the side effects of chemical drugs. Also Read: Summer Headaches: Common Causes Or Triggers And Expert Diet Tips To Prevent Them How To Prepare Coriander Tea For Migraine Relief Step 1. Boil 1 tsp of coriander seeds in a glass of water. Step 2. Let it boil well and sip on this soothing tea daily. Bonus Tip For instant relief from migraine pain, try this quick natural tip: Mix cinnamon (packed with neuroprotective properties) and honey (packed with anti-inflammatory properties) to prepare a smooth paste. Apply it on your forehead for 15-20 minutes, then rub it off. Ayurveda offers more than quick fixes. It promotes a holistic lifestyle shift. This seven-day migraine relief plan will not only ease your pain but also help you understand what your body truly needs. However, if migraines persist, it is best to consult an expert for better treatment. Advertisement Comments About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Migraine Tips Ayurvedic Tips For Migraine Coriander Tea For Migraine Show full article Comments
