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Prevention of influenza by Ayurveda

This post * inspired by current events, and health issues, followed an item requested by the site Compares Diet , bringing together the different dietary (which I heartily recommend reading!). Here we report the Ayurvedic texts about what we now commonly call "flu" ...

It is considered that it was after the outbreak of epidemics, and how to prevent and treat the people who lived in the foothills of the Himalayas ago 5000 years, that would have developed Ayurveda. The appearance fever endemic result of an alteration of the natural order, affecting the properties of elements of our direct environment, which are earth, water, and air .

What we call " flu" or "influenza" , is classified among the diseases are endemic, and categorized as fevers fever - in Sanskrit Jware - occurs when the basic elements that are air , water and earth, respectively related to Vata and Kapha doshas are altered. Influenza is called Vata Kapha Jware , or fever-related wind and phlegm , which have the common attribute cold. To counter this cold, we primarily use what is hot . What is likely to aggravate Vata , such as exposure to cold, wind (air currents), and / or Kapha , such as food (heavy, greasy, sticky) forming mucus will help develop a breeding ground for the virus, and its incubation. Food plays an essential role in preventing, as in remission, because the digestive system - particularly the stomach - is home from which develops the disease. It can have a direct impact on increased symptoms, depending on whether it aggravates the condition of toxicity or excess of doshas or conversely, contribute to halting the disease process.

preventively, we recommend:

• Diet suited to its formation and in connection with the seasons. If these conditions occur in seasons when the cold or humidity dominate preferred flavors of nature rather dry as bitter or astringent (greens) hot as the spicy (sweet spices), and balancing the sweet as (in the form of cereals or legumes, easily assimilated by the body).
• Avoid foods that tend to disturb or stifle the digestive fire (Agni) , provoking mucus: dairy heaviest (cream, cheese, salted, cooked or soft), meat (meat fat, pork, ham), foods such as sticky (some varieties of rice, bananas) ...
• Avoid foods or food combinations predisposing toxins in the digestive system. For example, most dairy products like milk, some cheese and yogurt should not be associated with acidic foods like tomatoes, and most fruits (although this usually relayed by the food industry food is made by a staple of our diet now!), fish, shellfish or meat, because their properties are incompatible and the body can not digest or partially digested: a residue that persists in the stagnant digestive system, known as Ama , which provides a particularly favorable to disease. Avoid or reduce
• most foods that increase water or Kapha Dosha , such as foods and beverages such as refreshing. Since the combination of water and the cold causes a stagnation stagnant water is a fertile nest and the starting point of viral infections and fevers (eg malaria) of all orders. And instead to focus on hot drinks, especially boiled water, which will act on the three doshas accumulate in the body, increasing the movement of elimination, by stimulating the digestive fire, and in drying of the mucus. You can add a little ginger, long pepper (Piper longum or Pippali) or black, for their stimulating effect on the digestive fire, and febrifuge.

  consumption tonic herbs digestion and strengthening the immunity, as ginger fresh or dried, the Holy Basil (Tulasi Basil called tropical) be valuable aids. We suggest, during outbreaks or when the fever sets in, regular consumption of teas made from basil, cloves and ginger .

  If the flu has appeared (usually manifested by aches, fever, then cough), according to Ayurveda, it is suggested: From

• regularly drink hot water with the spices mentioned above
• A fast full or part-based soups greens , or mung beans to . Rice is also considered a food balancing (to return when the appetite returns, or during convalescence). However, dairy products and fatty foods are forbidden. Anything that does not decrease the fever and the infection is considered likely to feed the disease process. Ghee (clarified butter) is the only dairy products and fatty allowed, even recommended, because it balances the digestive function, and the heat in the body.

The important point is that a body in order with biological rhythms, diurnal, nocturnal, as with the march of the seasons, will be less likely to be affected by any disorder or external attack (or exogenous disease). According to one of the most important texts (Susruta Samhita) , is considered the least likely to succumb to diseases endemic, are those who have been right phlegm in the spring, bile defeated in the fall, and mastered the wind to the rainy season and winter .


See other articles on prevention of influenza on the site Compares Diet.

* This document was created from standard texts of Ayurveda, Charaka Samhita which and Susruta Samhita. It is an informative support, education and culture, allowing a better understanding of this tradition. It can in no way be considered a document referred to medical or replace the advice of a specialist.
Flickr Photo Credit na.presseportal

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colors and flavors Fall

D years temperate regions of the globe or cold, autumn is the season where nature changes color and flushes. And while the northern hemisphere away more of the sun on the Earth's orbit, the winter is preparing the air, although slight, the sky, though still light, atmosphere, although sweet and pleasant, cool and with it, are changing the needs of our organization.


With the autumnal equinox, one enters a part of the year called " Dakshinayana ", which will last until the spring equinox, where energy "moon", linked to cold and moisture is more prevalent and more powerful . This is a particularly propitious to enhance the physical strength of the body through food and proper exercise.

In autumn, the body accumulates it can still be set aside heat . So, fall is one of the seasons pitta, bile , is the worse. For this reason, foods which balance pitta or pacify are particularly suitable.
flavors that balance this dosha are sweet, bitter and astringent . Autumn is like another offseason, spring, a season of "purification" , where we will search for food rather light, dry and refreshing nature.

Among the food categories, priority:

1. Legumes that will support energy funds through their mineral content and protein, especially the coral entilles, split peas, whole beans including soybeans, the Azuchi, and black lentils (in India, the variety called Urad Dhal).

2. green vegetables, leafy, like most meaty, rich in iron, including eggplant, and cucurbits all : squash, zucchini, pumpkins, pumpkins, fall vegetables par excellence cabbages, cauliflowers , nutritious and rich in calcium.

3. Cereals light and digestible as barley, rice, dry and hot as but the buckwheat , more nutritious as f roment.

4. Fruits , including those that mature at the end of the summer as grapes (excellent for cleansing, toning the blood and restore the fabric feeder, or plasma), grenades (extremely rich and iron used in Ayurveda to balance all of Pitta disorders), the figs (fresh or dried), the dates (ditto), the apples and quince, which used together as a sauce to have excellent virtues on the digestive system for those who suffer from indigestion and / or malabsorption.

5. Dairy , in moderation, including the lightest and astringent, like those made from goat, sheep, or the buttermilk, which will have a tonic effect on the body tissues without increasing its support digestion, and strengthen its immunity. We moderate consumption of yoghurt (acids). The ghee replace as often as possible vegetable oils (see below).

6. Limit or moderate consumption of nuts, almonds, hazelnuts. Sunflower seeds are recommended however, because they are excellent for draining the gallbladder. The heavier oils such as peanut, nuts, Sesame should be avoided: they are used more readily with the arrival of winter weather. Ghee, and sunflower oil or olive oil are known to balance Pitta, and are therefore recommended.

7. Meat constitutes a separate category, because according to the regions, the animal protein needs vary. The Charaka, in his chapter on diet in the autumn, recommends the e mutton, lamb, rabbit, and pigeon. avoided, however the fish or any creature living in water, ponds or near wetlands ...

The staple diet is formed by the association between égumineuses and vegetables, as "dhal" (mashed beans or lentils), combined with vegetables and accompanied by cakes without yeast (or flat bread chapatis). The fruits are eaten cooked preferably . Except grapes, which are excellent to eat before meals, or between, with a hint of fresh grated ginger. Dried fruits are consumed preferably in the morning, or snack. Sweet spices like cardamom has , cinnamon, cloves, ginger, fresh or dried, cumin, caraway, anise And herbs such as basil or bay enter the food preparation. As we enter the winter is the preferred food cooked, hot and a little more consistent.