Head massage is a must for all !

                                                                                 

     

       

• Shiroabhyangam is the original name for the Indian head massage. Shir means head, and Abhyangam means oil application. Thus oil application on the head is called as Shiroabhyangam in Sanskrit, a language in which the Ayurvedic classics were initially written, almost 5000 years ago.
• It’s held a special place both in the "kitchen table wisdom" of Indian mothers and in the medical bag of Ayurvedic physicians. Now making its way to the West, this seemingly simple health technique is finding new "disciples" eager to use it in their fight against modern-day problems.
• An head massage serves not only to relieve pain but especially as preventive medicine increasing circulation, stimulating and strengthening the lymphatic system, and opening the flow of life force in order to cleanse and revitalize the body . It also helps to relieve stress and the generation of positive emotions to make us feel better both physical and mentally.
• Many people manifest their stress physically as muscular tension, quite often in the neck and head areas. This may be particularly apparent in the occipital region at the back of the head where many of the back and shoulder muscles attach. In addition, those who use computers regularly may find their seated posture is less than optimal, leading to aches and pains in the upper back, shoulders and neck. After a treatment it is common to feel more balanced, centered and recharged, with a reduction in neck stiffness and an increase in mobility in the treated areas. Even without any specific problem areas, each one can experience a greater sense of calm and relaxation making it a very special therapy.
• The Indian head massage is not exclusive for particular age group, whereas from infant to old person should enjoy this massage and reap their health benefits, too. A piece of trivia that many people are not aware of is that in certain parts of India, it is customary among barbers to give their clients after their haircut a head massage therapy. This practice is also done in the Western world although some tweaks were added to it and is given only for the purpose of stress relief and management, alleviate fatigue and to improve blood circulation in the upper portion of the body.

       Importance of Head or 'Shir' in Ayurveda 

• According to Ayurveda, there are a total of 108 Marmas or life centers throughout the body. Marmas or life centers can be considered as vital points in the body where the subtle energy of Prana is converted, regulated and stored for use by the gross body and mind. They are also sites of the Tridosha (Vata, Pitta & Kapha). In total there are 108 Marmas throughout the body and 12 from these are classified as Padu Marmas or Vital life centers. Six from the 12 vital life centres are located in the head and neck region alone. This shows that head and neck region is very critical and vital.
• Out of the three (Heart, Head, and Pelvic region including the excretory and reproductive systems) most important parts of the body, head is the foremost. Head consists of the brain which is the seat of consciousness. It also consists of all the sense organs through which we interact with the outer world.
• According to Hatha yoga philosophy the human head is compared as the root and the body its branches. The human body is compared to an uprooted tree in the materialistic world, and to see it in the correct form, the roots of the tree should be fixed in the ground. Ayurveda further relates to this and says that as the roots of a tree need water and natural fertilizers to grow and maintain itself , our head also needs the same in the form of different herbal oils that we should massage on the head, and so it prescribes the treatment called as Shiroabhyangam.
• In Kundalini yoga the sixth and the seventh chakra (A chakra is a psychic centre that controls all of our physical and mental functioning) i.e. the 'Ajnya '(analogous to the pituitary gland and brain) and 'Sahastradhara' (Lotus with thousand petals, analogous to the brain) lie in the head. 

   Choosing a Massage Oil

• Massaging the scalp and hair with warm oil, preferably infused with hair-nourishing herbs, is the best way to nurture the scalp and hair topically. Ayurvedic oils designed for hair and scalp massage typically include one or more hair-friendly herbs to augment the benefit of the massage. Traditionally, these herbs are slow-cooked with the oil, and the oil is then strained and ready for use.
• The oil for the massage can be customized by hair and body type.
• If your hair is thin, dry and frizzy and prone to split-ends, you have Vata hair. You must choose almond oil or sesame oil as the base oil. Both of these oils are very nourishing for the scalp and hair and help reduce stiffness and tightness in the scalp.
• If you have fine hair prone to premature thinning or graying, you are Pitta predominant cooling coconut oil is the ideal choice as coconut is Pitta-pacifying, coconut oil massage can retard hair problems associated with an aggravated Pitta dosha.
• If you are predominantly Kapha, your hair will tend to be thick and oily. Sesame oil is a good choice in this case.
• Different oils are made use of for their various beneficial properties.
• Almond oil helps promote healthy hair, reduces stiffness, aches, and pains.
• Coconut oil is considered to be very effective for the moisturizing of the skin and encouraging the growth of hair. It also brings about a balance to the body.
• Just like almond oil, mustard oil helps in relieving stiffness, aches and pains. It can also be used to bring down swelling and can also help in making the blood pure by opening the pores.
• One of the most commonly used oils is sesame oil. Apart from reducing stiffness, aches and pains, it can also benefit the growth of hair and reduce the process of hair graying and bring out a natural shine.
• There are lots of other medicinal oils available in the market which should be selected as per expert advice.

    When to take massage

• Conduct a scalp massage with hair oil before going off to sleep. This will help relax the mind and achieve sound sleep. It is advisable to receive a head massage just once in a week, but it would be always beneficial if head massage is done more number of times in a week or even daily if possible.

   Duration

• The duration of this massage is usually from 30 to 40 minutes and brings about total relaxation to the soul, mind and body. Getting a scalp massage before going to sleep helps bring relaxation to the mind and ensures a sound sleep. It is advisable to get an Ayurvedic massage just once a week. 
• You should avoid any kind of intense activity soon after massage as the massage will bring total relaxation to the muscles, which will make the individual lethargic.                                              
                                                                                                                                                         
  
                       

    Method of head massage

• The head is the most significant part of the body. It encompasses eight vital openings—the eyes, ears, nose, mouth, and one principal opening, the crown of the head. There are also vital energy points over the entire head that connect to the brain and the mind.
• Drape a towel over the shoulders to protect clothing. Play soothing music and dim the lights.
• Turn off or put away your phones and all other electronic devices.
• Pour 4-5 tbsp of any  oil into a small bowl. You may wish to try almond, coconut or sesame oil.
• Pour some oil into a bowl; the oil should be warm but comfortable to the touch. It should not be too hot.
• Dip your fingers into the oil and begin to rub your scalp gently, using circular motions. Alternate to short vertical, then horizontal strokes all over the scalp.
• Work your way around the entire scalp, wetting your fingers with additional oil as you work. Gently massage the whole head with your thumbs and fingers.
• Using the pads of your fingers, apply the oil little by little to different parts of your scalp, parting your hair as needed. Also work some oil along the length of your hair.
• Then, using the pads of your fingers, work the oil into your scalp, using circular motions. Slow, deliberate movements are relaxing while steady but vigorous movement helps enhance energy and circulation.
• Be sure to massage the entire scalp, being careful not to get any oil in the eyes. If needed, add more oil to the bowl.
• Spread some oil over the back of the head and massage the oil into your neck and shoulders.
• Massage all the way down to the ears. Rub a bit of oil into the earlobes; it feels really good.
• Massage the back of the neck with slow, long strokes. Repeat the entire process if time allows, keeping calm, loving energy as you go.
• Wrap head in a clean towel and either lie down for 30-40 minutes before showering and washing hair, or leave the oil in overnight for a deep conditioning treatment. Just cover your pillow with another dry, clean towel to safeguard your bedding.
• In the morning, you can wash the oil out with a gentle natural shampoo.
• So, if you are tired after a long day at the office and want to recharge your batteries or simply want to induce yourself into a blissful sleep, you know just what to do!!

    Benefits of head massage

• A good head massage induces a state of calm, peace and tranquility. It also promotes high levels of alertness and concentration. Contrary to popular belief, an Ayurvedic head massage is not only beneficial for a healthy scalp but also positively impacts the entire body.
• Head massage strengthens the nervous system and supports balance of the brain’s chemistry and hormones. Relieve headaches and tension and makes you feel refreshed and awake. Head feels lighter, mind feels clearer
• Head massage helps a person to have a sound sleep and can also help in renewing brain cells. Benefits memory, cognition, and alertness.
• Clears the mind and revitalizes mental capacity, by improving alertness and concentration, general balancing and giving a sense of calm and peace.
• Brings clarity and strength to the sense organs
• Head massage helps in conditions like headaches, stress and fatigue, eyestrain, sinusitis, insomnia etc and it has beneficial effects on the blood circulation of the body.
• The massage helps relax the muscles in the neck area
• Promotes deep and restful sleep when preformed at bedtime.
• Antidote to stress, anxiety and mental tension and calms the respiratory system
• Improves blood circulation and lymphatic drainage to the head and neck
• Improves muscle tone and mobility in the head, neck and shoulder area
• Physically revitalizing relieves mental and physical strain, so helping to improve concentration and productivity.
• Head massage provides the hair with the required nutrition and makes it strong and healthy. It can also help in preventing hair loss. It also slows down the hair graying process, it helps to get rid of various hair related problems and conditions such as dandruff, dead skin, scalp psoriasis and many more.
• There’s no over the counter hair conditioner or masque that will provide the healing benefits of a proper Ayurvedic scalp massage.
• It is also responsible for strengthening the hair from the roots and providing a noticeable luster. It lubricates and conditions the scalp, helping to prevent flakes and dry scalp.
• It helps strengthen the roots of the hair and nourishes the hair-shafts, promoting new hair growth and strengthening current hair making it more manageable.
• It helps protect hair from the damaging effects of the sun and harsh weather by improving resiliency over time.

    Precautions

• Ayurvedic head massage relies on liberal application of herbal oils to aid the massage process. It is a good idea to find out whether your body has any adverse reaction to the oil by applying a small amount of oil to your forearm.
• People with acne prone skin may choose to wash hair after around an hour to avoid increase in the condition.
• Any kind of rigorous activity should be avoided as the massage completely relaxes the muscles in the body due to which the person may feel lethargic; it is also a good idea not to schedule any important business immediately after the massage.

    Conclusion

• Head massage is an ancient massage practice incorporated in India hundreds of years ago. Till today, people enjoy a scalp massage as it helps relax the body to a great extent. An Ayurvedic scalp massage is an art which needs to be studied and practiced regularly. Ayurvedic head massage is turning out to be quite popular everywhere in the world.
• For centuries, we Indians have grown up with the knowledge that a good scalp massage can rid you of tensions and aches, all the while providing your scalp and hair strength.
• You’ve had a long day at work and by the time you get home you’re completely stressed. Your head feels ready to explode with all the tension and you just want to relax at home. So what do you do then? Something as simple as a head massage can go a long way in relieving you of your stress and worries while also catering to your overall well-being! A good Ayurvedic massage is the best way to de-stress. What’s even better, you can do it at your own time and comfort! It comprises of kneading actions on the head and scalp with the generous use of oil. Anyone who has undergone an Ayurvedic head massage will testify that it is one of the most relaxing forms of massage
• Shiroabhyanga or Ayurvedic massage is an essential part of a healthy daily routine. Regular massage helps detoxification of the body and provides nourishment to the deeper tissues. This daily regimen produces a powerful preventive and rejuvenative effect on the body. It also leaves you feeling young, vital, beautiful, and healthy. Ayurvedic head massage focuses on the shoulders, neck, face and head, the areas most vulnerable to stress and tension. The head massage induces a state of calm, peace and tranquility and promotes high levels of alertness and concentration. Head Massage is part of the Ayurvedic bodywork anti-ageing system.  

          Stay healthy !

 

 

Magical Super food - Finger millet (Ragi)

                                                    

 

• Finger millet is a powerhouse of health benefiting nutrients that help in reducing weight and also acts as a treatment for multiple diseases like Brittle Bones, Osteoporosis, Anemia and Diabetes. It’s also known as African finger millet,red millet is an annual plant widely grown in arid areas of Africa and Asia. Its botanical name is Eleusine coracana. But across the length and breadth of this country it is known as ragi, mandua, nachni and so on.
• It is a natural relaxant that helps in relieving stress and anxiety. It is one such rare cereal that doesn’t need to be polished and, therefore, can be consumed in its purest form with all its goodness intact and has a naturally delicious taste...a little like subtle cocoa so you don't even need to use spices with it. When it is roasted in ghee it even looks like melted chocolate! As a food, it shares a high nutritional profile and an equally high sustaining power; it, therefore, most definitely, qualifies as a Super Food. It has the amazing property of being suitable for the 0 to 90 age groups.
• Millets are one of the most important cereal grains. These are consumed by more than 1/3rd of the world’s population. It is the 6th cereal crop in terms of the world’s agricultural production. A majority of the world’s commercial millet crop is produced by China, India, Greece, Egypt and Africa. There are several varieties of millet available throughout the world. The most commonly found millets are Jowar (Sorghum), Sama (Little millet), Ragi (Finger Millet), Korra (Foxtail millet) and Variga (Prose millet). Bajra and Sama are high in fat while Ragi has the lowest fat.

       Cultivation

• Ragi in India is one of the important cereals which occupy the highest area under cultivation among the small millets. The state of Karnataka is the largest producer of ragi in India. Finger millet is originally native to the Ethiopian Highlands and was introduced into India approximately 4000 years ago. 
• It is very adaptable to higher elevations and is grown in the Himalaya up to 2,300 m altitude. Ragi is seldom attacked by pests hence can be grown safely without pesticides. It is an economical source of nutrition for developing countries.At the ground level, in the farms, this hardy grain grows in very diverse eco-zones. 
• It requires very little care and can thrive even in drought conditions. It is also resistant to pests and diseases, ensuring that the food basket of a farm is never empty. With a 1ton per hectare yield, it has the highest productivity among the small millets of India.

       Storage

• Once harvested, the seeds keep extremely well and are seldom attacked by insects or moulds. The long storage capacity makes finger millet an important crop in risk-avoidance strategies for poorer farming communities.

      Ayurvedic perspective

• Guna(Quality)- Laghu
• Rasa (Taste)-Madhur, Tikta, Kashay
• Vipak(Metabolism)- Madhur
• Virya (Potency)-Sheeta (cooling)
• Prabhav (Impact)- Tridosh-shamak
• Therapeutic uses-Trisna(Thirst), Karapada daha(burning sensation of palms and feet),Swasa (Asthma),Kasa (Cough),Jwaropdrava (complications of fever)etc  
• From an Ayurvedic perspective, ragi is considered Sweet, Warming, Dry and Light. Due to its light, warming and drying effect, ragi is considered compatible in the treatment of high Ama, high cholesterol, decreased digestive fire, diabetes, excess weight, oedema and other excess Kapha (mucous/fluid) conditions.
• If taken in excess it may aggravate Vata or Pitta but if cooked with a little oil and/or milk and some cooling spices (like cardamom), it  can be transformed into a relatively tridoshic grain.Finger millet is an wholesome food as it regulates all three humors and is good for curing vitiated pitta.

      What makes it Super food…

• Ragi is rich in vitamins, minerals and fiber. In comparison to rice and wheat it is also quite high in protein.
• It is particularly high in thiamine, calcium,riboflavin and iron and also the essential amino acid, methionine, so is commonly used in Asia for feeding growing infants.
• It has a very low glycemic index, is alkaline and is gluten free.
• If consumed regularly, ragi could help in keeping degenerative diseases, malnutrition and premature ageing at bay.
• Ragi is a great source of calcium (at a whopping 344mg per 100g) compared to Brown rice, corn and wheat.Ragi is low in fat and a fair source of protein.
• Regular consumption of Ragi promotes optimum weight, controls blood sugar and promotes sound mind.

      Various methods to use ragi In food..

• Finger millet is processed by milling, malting, fermentation, popping, and decortications.
• One must add here that due to its outer covering, finger millet has to be ground whole and used only as flour. But what could seem as a processing disadvantage is actually a nutritional advantage as this increases its fiber content
• Finger millet is normally consumed in the form of flour-based foods such as roti (pancake), mudde(stiff porridge/dumpling),ambil(thinporridge)upma,vermicelli,pasta,sweets(halwa),noodles,papad,soups,cakes,biscuits,dosas, idlis and ladoos etc.
• In Jharkhand and Bihar, where it is known as mandua, the finger millet flour is used to make delicious pancakes, both savoury and sweetened with gud, while Garhwalis prefer to make rotis out of it. One must mention here the special “thag roti”, so called because the outer layer is made of wheat, with an inner stuffing of millet. Given the heat generating property of finger millet, this roti is specially made in winter and relished after a hard day’s work when energies need to be replenished.
• The grain is made into a fermented drink (or beer) in Nepal and in many parts of Africa. The straw from finger millet is used as animal fodder.
• Ragi malt porridge is made from finger millet which is soaked and shadow dried, then roasted and ground. This preparation is boiled in water ,milk or yogurt. In southern parts of India, it is a recommended food, by doctors, for infants of six months and above because of its high nutritional content. Homemade ragi malt is one of the most popular infant foods till date.
• Puttu is a traditional breakfast of Kerala, usually made with rice powder together with coconut and steamed in a cylindrical steamer. The same preparation is also made with ragi powder, which makes it more nutritious.
• Multi grain flour preparation by combining wheat and finger millet in the ratio of 7:3 (wheat: finger millet) is one of the simplest ways of incorporating ragi in the daily diet as no Indian meal is complete without the Indian style bread or roti. Fortification of finger millet in roti is very helpful in controlling glucose levels in diabetic patients efficiently.

      Magical uses of Ragi

      Increases Hemoglobin 

• Ragi is an excellent plant source of natural Iron. Its consumption helps in Anemia. Vitamin C increases iron absorption. Sprouted ragi develops vitamin C in the process of sprouting, therefore the iron in ragi becomes more bio available when consumed as sprouted ragi flour or ragi malt.Include it in your daily diet and cut out artificial iron tablets or tonics.

       Promotes weight loss

• Ragi contains an amino acid, Tryptophan which reduces appetite. It has a much higher amount of dietary fiber compared to white rice and other grains. It is also a low fat cereal and most of the fats are in the unsaturated form. This makes it the best choice in grains for people trying to lose weight.
• The bulkiness of the fibers and the slower digestion rate makes one feel fuller on fewer calories and therefore helps prevent excess caloric consumption.

      Good source of calcium

• When it comes to calcium, there is no other plant source that comes even close to Ragi. It is loaded with calcium and vitamin D that makes it a vital component for increasing bone strength.
• Go natural, replace over the counter calcium supplements with ragi porridge that works as a super calcium supplier for growing children,aging people,pregnant ladies,working women etc.It helps development of bones in children, maintains bone health and prevents bone erosion in adults. It also works as an effective food to avert Osteoporosis.
• Instead of popping a pill, you can as well substitute that with ragi porridge. Boil a glass of water, put a spoon of ragi flour into boiling water, add a little salt and let it cool. Drink it with a pinch of salt and butter milk. This will not just cool your body, but also gives you strength.
• Thus Ragi helps to keep bone problems at bay and could reduce risk of fractures too. Consumption of Ragi helps prevent arthritis and to recover from fractures faster.

       Rich in fiber     

• The high level of dietary fiber in this cereal aids in proper digestion, normal bowel movement and prevents constipation. The insoluble fibers present in Ragi assists movement of food through the intestines while the insoluble fibers retain water thereby easing the passage of waste. Include it to your daily diet in order to protect your digestive system and avert risks of constipation and other digestive disorders.
• It is not easily digestible, hence normally consumed by hard manual laborers. The bran of finger millet causes indigestion hence it needs to be soaked, powdered and the bran/husk is removed, then it is dried and consumed to prevent indigestion problems

       Healthy choice for vegans

• Millet is one of those food grains which are loved by vegans and vegetarians because of the high amount of protein in it. It helps to meet the daily protein requirement from a complex carbohydrate than animal sources. It doesn’t contain extra saturated fats and other unhealthy ingredients that the animal sources contain.

       Diabetes control

• The low glycemic index in millet slows down the digestion process and keeps the blood sugar level at a constant ratio. Millets increase insulin sensitivity for people suffering with diabetes and also helps to control the sugar levels for non-diabetics especially type2 diabetes. Thus, regular consumption of Ragi can decrease fasting glucose by 32 percent and can eliminate insulin resistance by 43 percent. Hence, Ragi is very beneficial for diabetic patients.
• Regular consumption of Ragi has been found to reduce the risk of Diabetes because of its high content of dietary fibers and polyphenols. It also has a low glycemic index that makes it an ideal snack to prevent late night food cravings and help to maintain blood sugar within safe range.

       Mental relaxation

• The abundance of antioxidants, mainly Tryptophan and amino acids in Ragi help in fighting damage causing free radicals and reducing oxidative stress.One amazing benefit of Ragi is that it helps in relaxing the body naturally.
• It is found to be beneficial in conditions of anxiety, depression, hypertension, migraine and insomnia. Tryptophan in millet raises the serotonin level in the body which helps with stress reduction. A cup of millet porridge every night can help you to get sound and peaceful sleep.

       Lowers triglycerides

• Consumption of millet regularly  helps  to decrease triglyceride levels in the body.It thins the blood to prevent blood platelet clumping, thereby reducing the risk of sunstroke and coronary artery disorder.

       Lowers bad cholesterol

• Vitamin B in millet helps to break down carbohydrates and fat more efficiently. It reduces homo cysteine level in the blood to prevent cholesterol from bonding and forming deposits. Niacin prevents cholesterol from getting into the blood stream and raises high density lipoprotein (HDL) in the blood. This protects the blood vessels from atherosclerosis and hemorrhage.
• Ragi has been proved to work wonders in bringing down blood cholesterol levels and is one of the best home remedies for heart health. It controls the cholesterol level by reducing plaque formation and preventing blockage of blood vessels thereby cutting down the risk of stroke and other heart diseases. The key amino acids Lecithin and Methionine present in the cereal helps in lowering cholesterol by extracting and cutting out excess fat from the liver.

       Reduces blood pressure

• Magnesium in millet relaxes the muscles that line the inside of the arterial wall, which helps to reduce blood pressure.

       Reverts skin aging

• The high amount of antioxidants present in millets fights free radicals present in the body which slows down the ageing process.Lipoic, an antioxidant found in millet, produces valuable anti-inflammatory results by increasing cell metabolism and circulation. This anti-inflammatory property increases blood circulation in the body to reduce acne and fine lines on the skin. Consuming millet helps to retain the natural moisture content in the skin. It makes dull looking, dry skin, healthier and fresher.
• Millets are rich in Vitamin E, which is an amazing vitamin for the skin. It penetrates through the layers of the skin, assisting the body with the natural wound healing process. It even lubricates the skin and forms a protective layer that serves to keep the free radicals away from the wound. 
• Scar tissue has a different cell structure than that of healthy skin, making it rigid. Alium, an antioxidant found in millet, boosts the blood flow to scar tissue. It blends in the development of new skin, minimizing the scars. It increases the speed of the skin repair system, firms the skin and prevents further damage.
• Antioxidants in millets fight stress and neutralize free radicals in the body. This helps reverse the signs of ageing on the skin. It maintains proper health of the skin by rejuvenating skin cells. Ubiquinone in millet is also used in beauty products to reduce wrinkles on the face. Ragi not only helps in maintaining proper health and keeping diseases at bay, but also works wonders for maintaining youthfulness and vitality of skin by blocking premature aging. Ragi can be used to be the most effective natural anti aging drink. 
• The vital amino acids Methionine and Lysine present in the cereal helps in creation and maintenance of collagen. It is a substance that supports the skin tissues to make it supple and lively thereby making it less prone to wrinkles and sagging.

       Pregnancy

• Pregnant and lactating women are advised to consume Ragi as it helps to increase the production of breast milk in the body. This will enable the mother to feed the child for a longer period of time.Ragi proves to be a great cereal for pregnant and lactating women due to its high calcium and iron content.
• It’s rich in folic acid which helps in brain development of baby and  calcium  in ragi will helps in bone development of child.Ragi is also rich in dietary fiber and hence bowel friendly.

       Improves lactation

• Ragi is a great source of nutrition for new mothers as it help in improving the hemoglobin levels. Lactating mothers are suggested to include Ragi in their daily diet in order to improve milk production. 
• It also enriches the milk with all the essential minerals for the body like iron, calcium and vital amino acids that is extremely important for the child as well as the mother.

       Child growth and weaning

• Due to its high calcium content and easy digestibility, its grains are malted and used for weaning babies.babies. Ragi helps to fulfill the necessary mineral requirement of growing children and therefore helps in proper growth and development.

       Promotes hair growth

• Millets are rich in protein, a nutrient highly recommended for people suffering from hair loss. Healthy hair requires sufficient intake of protein, as most of the hair itself is made of protein. The protein found within hair cells is known as keratin, which is directly responsible for the composition of each strand of hair. Lack of protein can lead to severe hair loss. Thus, an adequate intake of millets strengthens hair, making it stronger and less prone to breakage.
• Magnesium in millets reduces inflammation in the scalp to treat scalp conditions like eczema, psoriasis and dandruff. Millet is also beneficial for treating premature balding. Consuming millet will help in ameliorating metabolic syndrome, a health condition which causes premature balding. Millets promote the circulation of blood circulation in the scalp and promote hair growth.
• Stress increases cortisol level in the body leading to massive hair shedding. Magnesium present in millets control hair loss by reducing cortisol level in the body. Premature graying of hair is caused mainly due to oxidation of the tissues. The potent antioxidants in millets effectively prevent the corrosion of tissues, thereby reducing the possibility of premature graying.

       Women Friendly                    

• Menopause,the phase of life which no woman can escape from.  Menopause brings with it a great deal of irritation and annoyance which is mainly due to hormonal imbalance. The intensity of menopausal symptoms experienced by every woman varies, depending upon her tolerance level and her other health and nutritional issues.Intake of food like ragi will not only provide nourishment but also prevents osteoporosis which is a very commonly faced problem during menopause. It also helps to keep your mind and body calm.
• Because of its high level of magnesium, millet is a great food for women who suffer from unbearable pain and cramps during their menstrual cycle.
• Research has shown that calcium in millets helps reduce irritability and nervousness to some extent. It has also been found to be particularly effective in alleviating symptoms associated with PMS (pre-menstrual stress)
• Food having low glycemic index and high fiber content is recommended in PCOD. Ragi consumption fulfills both the requirements and it will also control weight gain in the same condition.

       Geriatric tonic

• The Ragi based foods are highly suited for elderly due to their high calcium and iron content. 
• Chewing efficiency decreases in old age hence this can be one more reason ragi is recommended in old age as person needs less efforts in chewing ragi if given in the form of porridge.

       Gluten free food

• Celiac is a disease which damages the small intestine and interferes with the absorption of nutrients from food. People who suffer from this disease cannot tolerate gluten. This makes millet a perfect food for them since it is completely gluten-free. It is a wonderful grain alternative for people who are gluten-sensitive. Ragi malt is good for those allergic to milk and dairy products. It is one of the least allergic and most digestible grains.

       Lowers the risk of gall stones

• Consuming foods high in fiber also prevent the formation of gallstones, especially in women. Insoluble fiber speeds up intestinal transit time and reduces the secretion of bile acids that contribute to the gallstone formation. Several researchers have found that people who consume high amounts of soluble and insoluble fiber have 13% lower risk of developing gallstones when compared to those who don’t.

       Fights diseases/Prevents cancer

• Millet contains several health friendly nutrients that are required for proper functioning of the body. Iron and copper content in millet is needed for the production of blood cells and to improve blood oxygenation.
• It also contains phosphorus which is conducive to control blood pressure. These minerals, along with the phyto-nutrients can help build a formidable defense against all types of diseases and cancers.                                                                                                     
  

       Conclusion

• With its multiple benefits, ragi, the “forgotten food”, always favored by hard working labor classes across India, is fast becoming a sought after Super Food. The finger millet has indeed covered an amazing journey; it started by being considered a coarse grain, especially from the colonial times, to becoming today, in post-colonial times, a grain duly recognized for all it has to offer ecologically, nutritionally and gastronomically, as a true super food, which packs in a powerful punch in its tiny grains.
• The recent trend of zero figure and lean structure has led to people turning towards fat free diets, vegetables, cereal based meal plans and multi-grain recipes. But most of the packed, ready to eat cereals that are available in the market are loaded with gluten's, sugar and High Fructose Corn Syrup. In order to stay healthy and have an envious figure, it is important to choose even your health foods wisely. It’s best to opt for 100% natural and unrefined cereal like Ragi.
• Excessive dependence on processed and ready to eat foods has increased the risk of chronic diseases in modern urban life. Ragi is more of a rural food that hardly gets prominence in urban diet. But it is high time we renovate our eating habits, go back to the basics and include natural cereals like Ragi in our daily diet in order to have healthy and disease free lives in the long run.
• It takes only a few weeks for our body to adapt to new kind of food. Be a little patient and soon you’ll start liking the taste of millets, if you don’t already. Incorporate millets into your daily food intake in some form or the other and experience the magical health benefits.

       Note

• It is an extremely nutritional cereal that possesses an overall health. However, high consumption of Ragi is avoided as its high intake could increase quantity oxalic acid in the body; therefore, it is not advisable to patients having kidney stones. 
• If at all constipation is encountered in some people. In order to overcome this black raisins are soaked in hot water and can be consumed along with finger millet porridge.
• Millet contains a small amount of goiterogenic substance which restricts iodine absorption in the body leading to goiter and other thyroid complications. Goitrogens in foods are usually reduced by cooking. But in the case of millets, cooking or heating actually increase the goiterogenic effect. Hence, people suffering from hypothyroidism should be careful with their millet intake.
• Two-three tablespoons of Ragi flour is safe to consume three times a week in the above conditions as per expert advice.

       Stay healthy !

8 Ayurvedic principles for eating food

                                                                                                                                                                                                         

The act of eating is life-giving. The process of eating, according to ayurveda, is something pious and important for the development of consciousness as well as our physical health. Healthy mind resides in a healthy body. And therefore Vedas say that “We shall regard our body as the temple of our soul and maintain its sanctity and health by observing self-restraint and punctuality in our routine”. The purpose of food is to sustain healthy and harmonious functioning of the body system, the physical medium of our life, to enable us to perform our duties towards God and His creation. Food is not meant to satiate the greed of our tongue or stomach.

One of the most important concepts of Ayurveda is that of the Agni, or digestive fire, in the body. It is believed that in order to achieve optimal health, one must have a healthy, powerful Agni (digestive fire)When our digestive ability, or agni, is strong, we create healthy tissues, eliminate waste products efficiently, and produce a subtle essence called ojas. Ojas, which is a Sanskrit word that means strength, can be envisioned as the innermost vital essence.According to Ayurveda, ojas is the basis for clarity of perception, physical strength, and immunity. On the other hand, if our agni is weakened through improper eating, lack of activity, negative emotional energy or unhealthy daily routine, our digestion will be hampered and we produce toxins that get stored in the body. According to Ayurveda, this toxic residue, known as ama, is the root cause of disease.

An appropriate diet can not only enhance wellness but can also be used to neutralize toxins in the body. According to the science of Ayurveda, the root cause of any disease or malfunction is the accumulation of toxic substances(Ama, i.e. the improperly digested food particles) in the body.The toxic accumulation depletes the cells of its oxygen and energy and promotes ill health.Ayurveda lays down extensive guidelines for a healthy lifestyle.According to ayurveda ahara(food) is nothing but which maintains the equilibrium of body, promotes health, preventing body from diseases.

Ayurveda gives immense importance to diet, it believes that health of a person depends on healthy digestine system and healthy digestive system depends on healthy eating habits. Ayurveda considers 8 factors(Ashta aahar vidhi vishesh ayatana) to be taken into consideration before consuming food.These Ashta aahar vidhi vishesh aytana are mentioned in Charak samhita.

      

      1.Prakriti (Basic character of food)

• Each and every food (Ahara) has its individual natural characteristics. Characters like lightness, heaviness, moisture, dryness are the factors which make changes in the food properties.
• Before consuming any food item we should take into account basic character of the food item as it defines how the food will be digested and assimilated in our body.
• For example: Nature of bengal gram(chana dal) is heaviness due its nature during digestion process it will take more time, but green gram(moong dal) is light in nature so it will be digested little quickly, so when a person’s digestive power is poor if he takes black gram it will cause problem in the digestive system, hence while consuming food we should see the nature of the food.

      

      2.Karan (Preparation)

• Karan is the process to modify the natural properties of substances. This process is done in various ways like heating, churning, boiling, frying, roasting etc. due to this process nature of the food can be changed like the food which is light in nature can become heavier.
• For e.g. we cannot consume rice as it is because of its heavy nature but once it’s cooked with water it becomes light and easy to digest.

      
      3.Sanyog (Combinations)

• Basically combinations can be compatible and incompatible
• Every food has three characteristics, ie, its taste (rasa),Potency (virya) and its post-digestive effect (vipaka).Virudha ahara is the combination of food that has different taste, energy and post digestive effect that confuses the system and either overloads or diminishes the agni such that the digestion is affected. Whereas Combination of foods will help to enhance qualities of food, when two foods combined together can produce some special effects.
• Each type of food group has its own specific enzymes needed to break down that particular food, as well as a specific time frame that will be needed to complete its digestion. When you begin the mixing of food that possess different time and enzyme needs, confusion manifests leading to undigested food, toxic build-up and fermentation in the gut.
• Some foods take a lot longer to digest than others.If you eat slow-to-digest and fast-to-digest foods together,the faster-digesting food will have to sit and wait for the slower one fermenting and petrifying.
• Foods may be incompatible because they create a negative reaction in the body, generate additional water in the body(called kleda).If your digestion is strong, you feel healthy,and full of energy, it means your body has the resources to deal with slightly more difficult food combos then having incompatible foods rarely won’t lead to much problem.Long term use of incompatible food leads to skin disorders,Gastro intestinal Disorders, anemia, leucoderma hyperacidity impotence etc. hence should be avoided.
• Benefits of combining compatible food are improved energy levels, Better skin, Better absorption of nutrients, Reduction of bloating and gas and more regular elimination

                                                                                                                                                                                            Incompatible food combinations such as 

• Taking milk, fish, and honey together.
• Taking honey, ghee in equal quantity.
• Milk and Curd, these things or any food items made of these two should not be eaten together.
• Similar to milk and curd, milk and jaggery also does not go together.
• Onion and milk is another item which is dangerous if taken together. Many problems of skin happen because of this combo.
• Except amla (Indian gooseberry) no sour fruit should be taken with milk. Even mangoes with milk should be taken only of the mangoes are completely ripe and sweet.
• Milk followed by fruits and vice versa.
• Sour substance along with milk.
• Milk with salt
• Wheat preparations in gingelly oil (Tila taila)
• Hot drinks after alcohol, curd or honey.
• Cold and hot substances together
• Banana with curd and butter milk
• Chicken with curd
• Ghee kept in bronze vessel
• Radish with jaggery
• Fish with jaggery or sugar
• Milk with meat
• Cheese and fruit
• Consumption of stale/leftover food should be minimized for good health. It should never be mixed with fresh food as refrigerated food loses its vitality and becomes heavy and difficult to digest. 

          Compatible food combinations such as

• Milk with sugar
• Milk with turmeric
• Ginger with lemon
• Panchamrut
• Caffeine, stresses the adrenal glands. An Ayurvedic anti-dote is to add a pinch of cardamom or cinnamon to your coffee to minimize the impact on the adrenals.
• Honey, equal quantities by weight of ghee and honey are bad combinations, but mixing in a ratio of 2:1 (two parts ghee to 1 part honey) is fine.

          

          Food for all

          Certain food articles in Ayurveda are beneficial for all types of prakritis.

• Red shali rice (rice with red colored bran) among grains
• Green gram or moong dal among pulses
• Directly collected rain water among waters
• Cow milk among milks
• Ghee from cow milk among ghee
• Sesame oil among oils
• Grapes among fruits
• Rock salt among salts
• Ginger among bulbs
• Barley, wheat, honey, amla, pomegranate, amaranth, and snake gourd among other food

      

      4.Desha(Habitat)

• It includes the region where that particular dietary ingredient is grown as well as the region to which person consuming that dietary ingredient belong. It is of extreme importance as locally produced foods are easily assimilated in the body.
• The concept of local food which is now very popular in western countries was known and practiced since thousands of years in ayurveda. The place where food is grown can also make changes in the qualities of food. Factors like soil, climate, and water are plays role in changing properties of food.
• A local farmers market is best as they have local produce which is in season and your body is acclimated to that type of food. Eating foods that are brought in from all over the world creates many issues such as allergies, digestive problems, skin toxicity and constipation. Eat local fresh foods and avoid problems.
• Example: A substance which grown in desert will be dry in nature whereas a substance which grown in marshy or watery region will be cold (sheeta), moist (snigdha).

     

     5. Rashi(Quantity)

• There are two types of quantity:
• Sarvagraha (Total quantity of food consumed)
• Parigraha (Quantity of each particular food item)
• Ayurveda agrees that you should fill 1/3 of the belly with food, 1/3 with liquid and leave the remaining 1/3 available to allow movement in the digestive process. This in turn will keep your digestive fire strong and robust and leave you feeling energized after meals. Howsoever nourishing or healthy the food may be; it would cause harm if eaten in excess. So, be cautious about the quantity of your diet. If food is taken proper way & in a right quantity, individual will feel lighter & satisfied, Will be able to breath, talk, walk easily; Indriyas (senses) will become sharp.
• When you overeat you are greatly over-taxing the digestive tract by forcing too much food at once, causing clogged channels, indigestion and toxic build up. Due to the lack of enzymes available and excessive acids being released, overeating can lead to gas formation, bloating, acid reflux, lethargy, heaviness and general colic and discomfort. When done on a consistent basis, the stomach lining will begin to stretch out leading to the need of more food each meal to feel that feeling of satisfaction. This in turn continues the overeating cycle causing weight gain and a slow, sluggish digestive fire. Eating in excess of the required amount produces ama and leads to disorders like obesity, hypertension, diabetes, joint disorders and heart diseases.
• Light foods such as green gram dal, dalia, khichdi, plain curds, rice all stimulate the digestive fire (agni). They are harmless foods and can be consumed in quantities till it satisfies one’s appetite. On the other hand, heavy foods such as sesame, nuts, flour preparations, black gram, meats, fish and eggs are heavy to digest 

      

      6.Kaal (Time)

• Time is with respect to disease state, season and food timings.
• Time also denotes diseased state of person, when person is suffering from any ailment his digestive power tends to diminish for e.g. Milk is avoided in acute conditions of fever.
• One should consider season also while having food, because if the food which is hot in potency consumed in summer season (grishma ruthu) and food which is cold in nature, having it in winter season (hemant ruthu) will cause various health issues.
• Agni, the digestive fire, is the strongest at noon; hence the biggest meal of the day should be eaten at lunchtime. Meat, dairy and other heavy foods should be taken at this time only, as the dinner should contain much lighter foods and smaller portions. As the sun goes down, so does our Agni. Our organs get tired after a day’s work and hence dinner should be simple as the night fades. A late dinner can interfere with the sleep as the body is working on burning off toxins and continues digestion.
• There should be a gap of three hours between two meals as it affects digestion. At the same time, food should be consumed within six hours of earlier food intake. Therefore ideal time to have food after 3 hours of previous meal and before the completion of 6 hours. Eating at an improper time or before the lightness of the body felt will lead to large number of disease.
• This means that you should eat 3 meals a day, at regular times, consistently each day. This way the food is easily digested and keeps the body strong and energetic. In any case, be regular in the timings of taking your meals; avoid eating late in the night. One of the major causes of metabolic disorders and varieties of diseases caused thereby is that people keep watching TV and eat very late in the night. Remember that it takes about 8 to 11 hours for proper natural digestion of food.
• When we eat slowly, by properly chewing, we eat the right quantity of food. Eating slowly gives enough time for our body to signal the right quantity of food. It also helps us feel satisfied rather than just feeling full. It’s advised that you take a 20-30 minutes break for your meals, relax and enjoy the food you have.

      
      7.Upayoga sanstha (Rules for eating)

          Dos

• In Ayurveda, emphasis is laid on the fact that food should only be consumed once the food taken earlier is digested. This is experienced by A pure feeling not acid or pungent taste, Feeling of enthusiasm, Proper passage of urine, flatus and feces, Feeling of lightness in the body, Feeling of hunger and thirst.
• Wash the face hands and feet before meal. Dine in an isolated neat and clean place in pleasant environment with the affectionate persons in sitting position.
• Take your food gracefully in a calm state of mind, paying full attention to eating; every morsel should be chewed properly. Food should be revered like the prasada (offerings made to the Deity).
• Drink sufficient water while eating, this helps digestion process! Every person needs a different quantity of water intake based on his constitution, work nature and climatic conditions. Drinking too much and too less of water is harmful. Enough water should be taken before and after the meals. Water is like nectar for our vital functions. Drink at least a glass full of water before taking food. Don’t drink more than half a bowl of water while eating. Drink sufficient water after about an hour of taking the meals. This helps in proper digestion.
• Food which has undergone proper and favorable processing (proper action cooking and spicing to make it digestible), endowed with beneficial and favorite taste, delicious, clean, warm, and fresh is wholesome.
• Ayurveda says that eating while sitting on the floor with crossed legs helps in better for digestion of the food.
• It is very much recommended in Ayurveda that you take a rest for about 20 to 30 minutes after your morning/noon meals.  It is also okay to take a nap if you are feeling sleepy then lie down on your left side in bed. However, you should not rest for at least 2 hours after dinner.  This is because the sun has gone down and so the digestive fire is dormant at night. 
• On a positive note, one of the most helpful ways to increase your digestive force is to take a short walk after each meal. This practice will help get the food moving along while increasing your metabolic rate and strengthening your digestive fire. This is also extremely helpful in regulating your blood sugar levels and controlling blood sugar spikes.
• Food should be Unctuous in nature; unctuous food will help to pacifying vata dosha and increase Digestive Power. On other hand Dry or Extreme Unctuousness should not to be consumed; this type of food inhibits the process of digestion. Dry food aggravates vata dosha and which cause hampering of the digestive power. And Extreme Unctuousness food is heavy to digest which will take more time and energy. So sometimes after taking heavy meal or extreme unctuous food we feel lazy or feeling drowsy.
• Consume at least 2 teaspoons cow ghee everyday Ghee, also known as clarified butter, is highly revered and has been used medicinally in Ayurveda for thousands of years. It stimulates the Agni (digestive fire) and increases both the absorption and assimilation of nutrients. Ghee contains anti-aging properties and is used as a rejuvenate in Ayurveda, working to deeply nourish the body on a cellular level. It enhances energy, immunity, memory and intellect. Ghee is even used to aid in cleanses, as it works to lubricate the tissues and pull out deep-rooted toxins in the body.
• Eat only food prepared by loving hands, in a loving way. The energy of the cook is always in the food. Avoid eating food prepared with resentment. We take in not only the food, but also the emotions of the chef.
• To have fast at least once in a week with foods lighter to digest.
• Food habits & Eating schedules should be regular! As far as possible eat the same time every day. The stomach likes to be on schedule.
• Eating should be slow, peaceful & with complete concentration on your food only. Did you know that digestion takes up to 60% of our daily metabolism? Most of the energy and fluids used for digestion are supplied through the blood. Thus, digestion is only as strong as the blood and circulation to digestive organs. Work, emotion, stress and even conversation pull blood from digestion. That's why we should relax when we eat.
• Do not eat while being distracted by television, excessive conversation or reading. Keep the mind present and pay full attention. Did you know it is not only what you eat that is important, but HOW you eat it? Eating should be made a sacred time of the day when you get to sit down, relax and bring awareness to yourself and your food. If possible try to find a quiet place and avoid excessive conversation, television, computers, loud music, and even reading at this time. This should be made a time to observe, savor and appreciate each bite of food as you eat.By doing this practice, you allow yourself to not only relax a little during your busy day, but you also allow the digestion to be at its best. The digestive enzymes will be able to flow freely and you will create the time and space to realize when fullness comes.
• The first fifteen minutes after eating are crucial. A massive increase of blood flow to the digestive tract brings fluid to acid-producing glands lining the stomach. The corresponding lack of blood in the mind makes us feel sleepy. It's important to relax during this time of sleepiness, even to the point of reclining on the left side. Humans should yield to digestion, giving the body the time, space and blood it needs to properly digest food. After the stomach fills with fluids, blood will be released for other activities. Energy and alertness will return to the mind. Then alas, the afternoon siesta ends and we are ready to reclaim the day.
• Each meal should include the six tastes: bitter, pungent, astringent, salty, sweet and sour. The Ayurvedic Diet emphasizes on the importance of including the six tastes at every meal (bitter, pungent, astringent, salty, sweet and sour). Each taste has a balancing ability. In many western countries we add too little of the bitter, pungent and astringent taste and add too much of the salty, sweet and sour into our food, and as a result we become imbalanced. We need to have a balanced mix of all the six tastes.
• Sequence of consuming food :Madhur (sweet) rasa food like fruits are advisable to take in the beginning of meal, food with Amla and Lavana (sour and salty) rasa in the middle and Katu,Tikta,Kashay (bitter, astringent and pungent) foods should be taken at the end of meal.
• These six tastes are listed in the order they are digested in your body. Sweet gets digested first, that's why it's not a good idea to have a dessert at the end of the meal, which is typical in our culture, but rather at the beginning. Salad, on the other hand, is perfect at the end of the meal. Ayurveda Diet has a very holistic-medicine-point of view on diet.Cravings are often caused by not having all of the six tastes in your daily diet. Many people often omit the bitter and astringent tastes .When you have something bitter or astringent at the end of a meal, it actually reduces your desire for sweets.
• Chew your food until it is an even consistency before swallowing. The number of chews before swallowing will vary according to the food, but a convenient rule of thumb is that about 30 chews prior to swallowing is normally optimal.  This means that you should take at least 45 minutes to eat a two-course main meal.  Among the benefits of proper chewing are: breaking up the food sufficiently to allow quicker and more complete penetration of enzymes and digestive acids; chewing slower allows for more signaling to the brain so that satiation occurs earlier, making you eat less; and longer chewing sets up the correct sequence of events for proper mechanical and chemical (enzymatic) digestion to occur.Digestion progresses from the mouth through to the stomach and intestines, where digestive acids and enzymes are sequentially released from different glands and organs.
• After a meal one should attend to favorite sounds, sights, tastes, smells, and touches. By doing this the meal is positioned well. Despicable sounds, sights, tastes, smells, and touches as well as dirty food or excessive laughter may produce vomiting.

          Don’t’s

• Wholesome food will lose its wholesomeness in the digestive tract if it’s eaten with a negative state of mind. If you’re upset, angry or crying, postpone eating until you feel better. According to ayurveda food not only nourishes the body also nourishes the mind.
• Avoid eating stale food. Fresh food is full of prana (life force) and nutrients. These start to diminish soon after it’s cooked. By the time it’s a leftover, the properties have changed and it’s heavy for the body to digest.Cooking every single meal may not be realistic but at least try to avoid food that’s been cooked more than 24 hours before.
• Did you know that one of the worst habits to practice is to lie down after a meal? This greatly impedes digestion by squishing the GI tract and creating a sluggish descent for the ingested food. This in turn causes indigestion, leading to a low metabolism and toxic build-up.
• Do not drink cold drinks just prior to or while eating, also don't drink large quantities of liquid during meals. This weakens digestion.
• Snacking between meals
• Don't eat fruits immediately - Immediately eating fruits after meals will cause stomach to be bloated with air. Therefore take fruit one to two hours after meal or one hour before meal.
• No travelling, exercise or sexual intercourse within one hour after meal.
• Avoid meals after exertion
• Avoid meals when you are having no appetite.
• Avoid meals when thirsty and water while hungry.
• Don't suppress the appetite as it leads to body pain, anorexia, lassitude, vertigo and general debility.
• Don't suppress the thirst as it leads to general debility, giddiness and heart diseases.
• One should not indulge in sleep or sitting after a meal. Nor should one take liquids, expose oneself to the sun or fire nor should one swim, travel or ride.
• Eat neither too fast nor too slow. Don’t rush and don’t linger.

      
      8.Upayokta (User/person eating food)

• Upayokta is the person who consumes the food .It’s perhaps the most important factor since salutary or unpleasant effects of diet depend on the individual ingesting it.

         Conclusion

• It is ironic how something as obvious as nutrition has become overlooked in the modern health care system, and how in the name of convenience our fast paced society has given way to fast foods, microwaves, quick fix medicines, and eating on the run. Fortunately, there is a growing focus in the important role that nutrition plays in maintaining good health. In Ayurveda, India’s ancient science of life, health and longevity, food plays a prominent role in promoting health and is therefore considered medicine.
• Cooking today is mostly aimed to make the food more delicious; different experiments are tried out by the catering experts in this regard and new ‘dishes’ and new recipes are derived. Deep fried food, varieties of spices and arbitrary combination of foods of non-compatible natural qualities are harmful to our health according to Ayurveda. But we don’t think of it as long as the food is palatable. The use of pre-cooked food-ingredients and the so-called “fast foods” should be avoided, as it has very adverse effects on our body-system. Apart from lacking in nourishing value this type of ‘modern’ food is very likely to impair the normal functioning of our digestive system and cause harmful mutations due to the chemicals in the preservatives, the artificial flavors and the chemically processed cooking involved in its preparation.
• Dating back over five thousand years, Ayurveda is still a highly respected form of health care in India today. According to this holistic system, everyone has a unique constitution or prakruti—an individual combination of physical, mental and emotional characteristics determined by many factors surrounding the time of conception and birth. Disturbance of this balance due to emotional and physical stress, trauma, improper food combination and choices, as well as seasonal and weather changes may lead to imbalance and eventually to disease. If we understand how such factors affect us we can take appropriate actions to minimize their effect and eliminate the causes of imbalance. In this sense, the path toward health is always individual. There is no single approach that is right for everyone, whether it relates to diet, lifestyle, exercise or the use of medicinal herbs.
• There are many different habit changes you can incorporate into your lifestyle which will benefit your health and well being. A healthy mind comes from putting healthy compatible foods into the system so a person can function at a high level of awareness. As there are many better habits that can be applied to our modern day lifestyles, there are also a few fundamental practices that we need to keep so our system functions on the same level as nature. Ayurveda encourages us to take responsibility for our health as much as possible by making appropriate changes in diet and lifestyle. What we eat and how we live on a daily basis can be our strongest allies in restoring and maintaining health. All other therapeutic measures will be strongly supported by this daily effort.

          Happy Eating!