AyurNidhi Ayurveda and Yoga Clinic

07/08/2022

What is Ayurvedic Raksha Bandha?

Raksha bandhan is celebrated on the Amavasya of Shravana month as per the hindu calender. It reminds us of the importance of the brother-sister relationship Interestingly, in Charaka Samhita, we come across a procedure of Raksha Bandha. It is told that Raksha Bandha should be done to a Sootika(post....

29/06/2022

After curd, let us learn about Buttermilk/Takra as per ayurveda

Takra or buttermilk is very commonly found in many Indian homes, and had many health benefits. Let us check the properties of buttermilk Taste- Amla(Sour), kashaya anurasa Vipaka(taste after digestion)- Madhura Virya(potency)- hot Other gunas: Tridosha shamaka (pacifies all the doshas), Agnideepana....

18/05/2022

Mythbuster - curd is not cooling, ayurevda suggests to avoid ot during summer, spring and Autumn season.



Use the link to know more

https://www.ayurnidhi.com/post/_curd

24/02/2022

Learn about the Ayurvedic perspective of exercise

You the link 👇🏽 to know more

https://www.ayurnidhi.com/post/vyayama

“Learn about Ayurvedic perspective of Vyayama/ exercise. use the link to know more 👇🏽 https://t.co/3JlS70zSbd ”

29/01/2022

Did you know even water takes time to digest

Learn more
https://www.ayurnidhi.com/post/did-you-know

https://m.facebook.com/story.php?story_fbid=265770327377892&id=175838936371032

There is a very popular trend, that a person is asked to drink a minimum of 2-3litres of water daily. Keeping that in mind, one should remember that everything we eat needs to get digested, even if it's water.

Bhavaprakhasa has given precise information with regards to the digestion(parinamana) of water.

Jala paka kala—time for digestion of water.

Uncooked water gets digested in one yama (3 hours), boiled and cooled water in half yama (1½ hours), boiled and slightly warm water in half of that (¾ hours)—these are three periods of time for digestion of water.

So one should not drink water unnecessarily, as even drinking water puts a load on the action of one's agni. Water should be taken as and when one feels thirsty. Even the food we eat has liquid content, which should also be counted into the total water to be consumed daily.

01/01/2022

Wishing everyone a Happy and prosperous New year. May this year brings you all the happiness and good health

11/12/2021

Learn more about water through an ayurvedic lens
https://www.ayurnidhi.com/post/importance-of-boiled-water

Amidst the global pandemic of COVID-19, the department of AYUSH has given the guidelines as part of Ayurveda, and the first and foremost suggestion given, is regarding the use of warm water.

On our page we have already discussed the benefits of having ushnodaka (follow link).

https://m.facebook.com/story.php?story_fbid=249922082296050&id=175838936371032

Let's see why exactly is boiling or cooking of water so important.

According to Ashtanga Sangraha, sutrasthan 6th chapter

For persons who have mild increase in doshas (which are moving throughout the body), who have poor digestive capacity and who have become weak after illness, even little quantity of uncooked water (aama- udaka) will not be good, as it will cause increase of all the 3 doshas.

As mentioned before, when the water is not thoroughly boiled or cooked it is called as aama-udaka. This process of boiling the water helps to make it laghu (light to digest). No matter how pure the water - even aantriksh jala (rain water) or present-day RO/UV purified water should be subjected to boiling.

According to ayurveda, almost all the diseases arising in the body are due to the improper functioning of agni (digestive fire). Uncooked/unboiled water has guru guna, which makes it difficult to be digested by the agni. When one experiences slight derangement of doshas (where the disease formation has started), and then consumes unboiled water in such a condition, all the 3 doshas are increased as a result, and the process of disease formation is sped up.

The general practice of mixing normal unboiled water to hot water to cool it down, should be strictly avoided. Doing this defeats the whole purpose of boiling the water, since mixing the two will make the boiled water lose all its newly acquired properties. If required, the boiled water can be cooled down to room temperature and consumed as and when required, especially during summer season.

03/12/2021

https://www.ayurnidhi.com//post/ushnodaka

There has been various definitions given for ushnokdaka (hot/warm water)

Water boiled and reduced to one-eighth, one-fourth or half of the original quantity or mere boiling it is called ushnodaka.

Warm water has various benefits- cures jwara/fever, kaasa/cough, Shwasa/dyspnoea, (aggravated) tridosha, ama and meda/fat; is a digestive and is always healthy.

Acharya susruta says that boiled water which becomes cool after the vessel is covered with a lid (cool by its own accord) mitigates all the three dosas, neither produces dryness nor more moisture inside body, mitigates worms, thirst and fever and is easily digestable; boiled water made cool by pouring it in a stream is constipating and that cooled by air (fanning) is difficult for digestion.

Hot water consumed at nights, breaks the masses of kapha, expels flatus, and digests the undigested food matter quickly.

Water boiled during day, and consumed at night and boiled during night and consumed in the day, becomes hard to digest. Boiled water which has become stale (after a lapse of one day) is devoid of all the qualities or the effects of fire, aggravates all three dosas, is hard for digestion, sour after digestion, and unfit for use in all diseases.

Ref: Bhavaprakhasa

04/11/2021

Ayurnidhi Team wishes everyone Shubh Deepawali