nithyananda.annamandir
The purpose of having all six tastes in our food
The purpose of having all six tastes in our food is
to balance the tridoshas in the body,
namely vaata (acidic), pitta (alkaline) and kapha (phlegm).
Every ingredient used in Hindu cooking is classified as per their dosha properties.
For e.g. too much of vata foods such as flat beans, corn, jackfruit, Bengal grams,
will lead to belching, itchiness or prickliness on the skin.
Excess of pitta foods results in giddiness, acidity and imbalance in the brain
and mood disorders. Excess kapha food leads to chills and cold.
For more details for the recipes of Bhaga Shastra
pl visit our Nihtyananda Annalaya you tube channel
The purpose of having all six tastes in our food
The purpose of having all six tastes in our food is
to balance the tridoshas in the body,
namely vaata (acidic), pitta (alkaline) and kapha (phlegm).
Every ingredient used in Hindu cooking is classified as per their dosha properties.
For e.g. too much of vata foods such as flat beans, corn, jackfruit, Bengal grams,
will lead to belching, itchiness or prickliness on the skin.
Excess of pitta foods results in giddiness, acidity and imbalance in the brain
and mood disorders. Excess kapha food leads to chills and cold.
For more details for the recipes of Bhaga Shastra
pl visit our Nihtyananda Annalaya you tube channel