Ayurvedic Recommendations nfor Swine Flu
According to Ayurveda daily and dietary habits plays a major role in any disease. If your digestive fire is normal, your immunity will remain powerful and thus no infection can overrule you. So one should follow the ideal dietary regimen during seasons like monsoon and winter when the maximum chances are there for viral infections. [ Ritucharya ] Here are few
- One should avoid sleeping during the day hours.
- One should avoid traveling or being outdoors during the early hours of the day when there is dew and cold winds blow.
- Oil massage with oil possessing warm quality is beneficial.
- Clean and dry clothes should be worn.
- Individuals should avoid direct and strong cold winds.
- Avoid skipping meals.
- Try to move around the place of work instead of sitting in one place or do some kind of physical work. This will help you to refresh yourself, especially when you feel dull & lethargic.
- Try to avoid over exertion.
- Not delay or skip your meals, you should take meals at regular timings & in fixed quantities.
- Avoid damp, humid and cold weather, and environment.
- Avoid use of air conditioners.
- Drink a glass of water with two teaspoons of honey every day early in the morning.
- Always have fresh meals, prepared using minimum quantity of oil, or prepared with the help of Cow’s ghee.
- Dry chatni & dry vegetables are recommended.
- Sprinkle your salads with dry ginger powder, and black pepper powder.
- Chewing of a bite of ginger before meals with little bit of salt is helpful to improve.
- Always choose warm food over cold food.
- Pickles made of ‘Raw haldi’ are recommended.
- Daily use of ‘Honey’ helps to control the excessive kapha.
- Avoid: Regular use of sweets, butter, cheese, paneer etc.
- Avoid Dairy products especially curd and butter.
- Avoid Refrigerated, rewarmed, day old stale food, etc.
- Avoid Foods containing preservatives, artificial flavours, colours etc. Sauces, vinegar, pickles, chatani etc.
- Avoid Non-vegetarian food.
- Avoid Excessive use of Cheese, paneer, yogurt etc.