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Eating Right for Our Dosha An Ayurvedic Perspective by Neha Kaushik
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n the ancient healing medicine system of Ayurveda, our body constitution (dosha) is based on the five elements— earth, water, fire, space and air. These elements combine to form three doshas— Vata, Pitta, Kapha—which are present in each person in unique combinations. A dosha-specific diet nurtures this unique combination and creates a state of balance in mind, body and spirit and therefore a step toward our optimal health. It can aid in boosting energy, immunity, cognition and metabolism. Eating according to our dosha means eating foods that are opposite to the characteristics of the elements of our particular type, so that a balance of all three doshas is maintained—thereby creating
harmony and equilibrium. Making small but significant changes to our diet can give us more control of our health.
Eating According to the Vata Dosha
Vata individuals are a combination of space and air and would benefit from foods that provide lubrication and moisture for this dry constitution. Freshly cooked, warm foods would help to balance this dosha. Warming spices such as cinnamon, ginger, cumin, turmeric and nutmeg are great. However, any extremely hot spice like chili or cayenne pepper should be avoided as they can cause excess dryness. A generous amount of high-quality ghee
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(clarified butter) or olive or sesame oils should be incorporated daily for lubrication. Vata types should choose foods that are naturally sweet, sour and salty and avoid foods that are bitter, astringent, pungent and cooling. Due to their airy constitution, dry and light foods such as popcorn and crackers and raw foods including salads should be avoided. Highly processed foods, deep fried foods or anything that contains refined sugar or corn syrup should be avoided as well since these will aggravate vata. Warm turmeric milk should be consumed daily. Recommended foods to balance Vata: • Sweet or dried fruits such as bananas, coconuts, apples, figs, grapefruits, grapes, mangos, melons, oranges, papayas, peaches, pineapples, berries, apricots and avocados. • Cooked vegetables in small quantities, such as asparagus, red beets, carrots, celery, sweet potatoes, garlic, onions, radish, watercress, zucchini, spinach, sprouts and tomatoes. • Dairy items such as soy milk, fresh milk, yogurt, soft cheeses, sour cream and tofu as a substitute. • Grains such as boiled oats, wild rice, quinoa, wheat and red lentils. • Meats and eggs such as omelets, fish, chicken and other white meat.
