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Ayurveda is the science of living, as its Sanskrit name suggests. This ancient form of traditional medicine has stood the test of time. It is still being practiced in India-subcontinent and slowly around the world. This science focuses on the concept that health can be described as a continuous process of creating balance in body, mind, and spirit. Dr. Ram Mani Bhandari states that health is not a destination but a journey. Good digestion and the right fuel are the only way to get there.


Numerous studies in recent years have shown that chronic inflammation conditions may be linked to both our gut bacteria and our mucosal liner integrity. Endotoxins, or toxins from our gut that enter the bloodstream, could cause systemic inflammation.

Digestive system first approach

Ayurveda and panchakarma recognizes that the ability of our digestive system to metabolize different foods (called Agni Sanskrit in Sanskrit) is crucial for tissue nourishment, repair, and supporting an adequately developed immune function. “Dhatu Pranama” is how Agni/digestive fire reacts upon food, resulting in the formation of nutrients/byproducts and subsequent building of tissues. This is how we understand that proper digestion does not produce nourished tissue but stronger resistance to illness and quicker tissue repair. Therefore, any chronic disease that has associated digestive symptoms must be addressed first.

Gut-Brain connection

Recent research into the nervous system responsible for our digestion and how it influences our emotions and mind has resulted in a new branch of human biology called the enteric nervous system. Ayurveda believes that every “function of movement” in our bodies is interconnected. An imbalance at the level of Air & Space will affect thought, emotions, sleep, bones, joints, and nerve system. Poor diet, poor digestion, stress, and disturbed sleep are common causes. An accumulation of Vata imbalance for a long time can cause acute gut symptoms, similar to irritable bowel syndrome.


A holistic approach to treating Irritable Bowel Syndrome in Ayurveda is required. This includes addressing the Vata Impairment. This diet will consist of simple, easy-to-digest food that provides warming spices and cooked foods. Ajwain and asafoetida are good spices to use in cooking and tea to reduce bloating and improve digestion. This will include techniques to address the root cause of stress and sleep problems, such as breathing exercises and meditation. Castor oil and hot fomentation are effective ways to calm sensitive enteric nervous systems.

Ayurveda to prevent colon cancer

After skin, breast, lung, prostate, and breast, the colon is the most common place where cancer affects humans. Ayurveda recognizes the importance and adverse effects of irregular bowel habits. Modern research shows that colon diseases such as cancer can be identified by assessing the transit time and pH of the stool. An increase in cancer incidences has been caused by the recent rise in processed foods, red meat, and low-calorie diets.


Ayurvedic principles of fresh food preparation and mixing with digestive spices help maintain a healthy pH level. Eating seasonal, locally-sourced ingredients can also improve digestion and eliminate waste. Not only does fresh and seasonal produce have great flavor, but they also contain more nutrients, anti-oxidants, and life force than items that are kept in cold storage. Strong anti-cancerous properties have been demonstrated for spices like ginger, garlic, black cumin, and ginger, which are all commonly used in Ayurvedic cuisine.

Ayurvedic and fasting recommendations

Fasting in Ayurveda is not recommended to be used to lose weight but rather for cleansing the body. Fasting can be performed according to the Agni or digestive fire. It can include avoiding solid food for some time and only drinking hot water. kitchari (rice-and-lentil porridge-like preparations) for all three meals a day. According to Ayurveda, any food we eat when our appetite isn’t strong or too heavy for our digestive system to metabolize is converted into a toxin called AMA. This AMA/Toxins can cause cognitive, behavioral, and physical problems. These toxins are one of the main goals of fasting in Ayurveda. Fasting can also be used to give rest to your digestive system. Properly planned fasting will cleanse and prepare the digestive fire to help it metabolize difficult-to-digest foods.


This is an excellent way to fast for a healthy person. Make kitchari using aged basmati rice and moong dal. Add ghee, spices, and ghee to the mix. Serve it every other day. Warm ginger-infused water and coconut water are great for hydrating.

Ayurvedic concepts Balanced diet

According to Ayurveda, a balanced diet does not depend on how many micro and macronutrients are present. When Ayurveda was created 5000 years ago, there was no knowledge of vitamins or carbohydrates. They understood the importance of fruits for improving immunity to illness, root vegetables, and energy. They followed a diet based on their natural intuition and the natural affinity our bodies have with food. Seasonality was observed naturally, and an individual’s appetite and activity determined food quantity. Our forefathers were able to boast a healthy diet and a flat stomach, which is something that, unfortunately, many of us are not able to do.


Ayurveda suggests a balanced diet that includes all six tastes. They are bitter, sweet, salty, spicy, and astringent. All six nutrients are necessary for a balanced diet. It will not cause us to feel unsatisfied or give rise to a craving for a particular taste. Our current diet is primarily sweet, salty, and sour. The absence of bitter, astringent, and healing herbs such as spices makes it more likely to get sick. Here are some easy ways to make regular breakfast, lunch, and dinner more delicious.


Breakfast: Add berries, cinnamon, and pomegranate to your morning porridge.


For lunch and dinner, include leafy greens (considered bitter), some legumes/beans(considered astringent), and root vegetables/grains/sweet. You can also have seaweed (salty), tamarind chutney (sour+spicy), and rice as accompaniments. To add bitter, astringent, and spicy flavors to your meal, you can also include a variety of herbal and spice teas to balance the taste.


Tulsi and Ajwain, Ginger, and Methi seed tea are all excellent choices for tea to go with meals.