How To Live In Different Seasons With Ayurveda – Part 1

How you maintain your health and stay fit depends on the season. Your doshas and good health stay pacified depending on the season. You must follow Ayurveda for food habits and behaviour according to the season. Patanjali, of course, comes to your help.

India and Seasons

Apart from the three seasons in India – summer, winter and monsoon, each season is divided into six – Vasanta (Spring), Grīsma (Summer), Varsha (Monsoon), Śarad (Autumn), Hemanta (Early Winter) and Śisira (Late Winter). The two solar periods include the hot Uttarayan or Northern Solstice and the cooling Dakshinayana or Southern. We look at the first three seasons in this article.

Hemanta and Śisira (Winter Season)

In this perfect season for health, you get your body's maximum strength. The short days and long nights help in resting and digestion. So, staying hungry or eating less harms the digestive fires and worsens the Vata Dosha. Diet should include oily, sweet, salty and sour. Consume milk products, pulses like sprouted Bengal gram, seasonal fruits like apples and oranges, vegetables like brinjal, carrots, yam, peas and leafy veggies, dry fruits and hot food. Avoid bitter, pungent and astringent foods. Follow a healthy lifestyle, such as morning walks, yoga and oil massages for skin and hair. Opt for Patanjali Moosli Pak (200 Gms). It contains Safed Moosli, Sonth, Marich, Dalchini, Shatavar, Gokhru, Harad, Seemal and other important herbs. You get strength and stability, can managed tiredness and weak immunity and keeps you overall healthy.

Vasanta (Spring Season)

The most pleasant season sees multicoloured flowers and natural fragrances in abundance. It is thus the happiest season with mild weather and steady temperature throughout the day. The suggested diet includes oily, light, sweet, easily digestible, liquid and cold food. Include dairy products like ghee and buttermilk for mornings and afternoons, grains like old barley, vegetables like bitter gourd and pointed gourd, pulses like pigeon pea, fruits like water-based ones and mangoes, etc. Do not overeat. Since the sun rays will be on the rise from this season, opt for morning exercises or walks and do not exert yourself. Avoid fried, sour/hot, bitter, salty and astringent food. Patanjali Nutrela Spirulina Natural (32 Gms) is your superfood containing the very nutritional spirulina. This superfood has high protein and vitamins, manages high cholesterol levels, helps in digestion and gut health, etc.

Grisma (Summer Season)

The intense heat and powerful sun rays take away the moisture content and oil from the body. It results in dryness, dullness, dehydration, tiredness and energy loss. Excessive sweating dilutes the intestine's water content resulting in bacterial colonisation and ensuing gastrointestinal diseases. Your aggravated Pitta leads to excessive thirst, fever, nasal bleeding, dizziness, etc. According to Ayurveda, your summer diet should be light, oily, sweet, easily digestible, cold and liquid. Opt for dairy items like ghee and buttermilk, either with sugar or salt, or with roasted cumin. Include grain like old barley and Sattu, vegetables like drumstick, unripe bananas and ash gourd and fruits like watermelon, muskmelons and pomegranates. Sweet lime juice, lassi, khus sherbet, etc., are a good option. Other suggestions would be to avoid the sun's rays and heat as much as possible. Ensure your rooms are kept cool. Wearing white and other light-coloured clothes helps avoid heat. Food to avoid is food items that are hot, dry, sour, bitter, salty, fried, spicy and astringent. Avoid sudden exposure to contrasting temperatures. These few tips will keep you safe and healthy in the summer. You can also try the Patanjali Saundarya Aloe Vera Gel Kesar Chandan (60 Ml and 150 Ml). It is perfect for summers to deal with sun-related damaged skin troubles and give a glow courtesy Aloe Vera and Kesar Chandan.

With Ayurveda and Patanjali, staying healthy in any season is a reality. In the next article, we will look at the two other seasons.

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