Milly Gaines
Ayurveda is a system of medicine that originated in India and Nepal and is considered serious medicine in these countries. It proposes that there are three doshas: Vata, Pitta, and Kapha. Each person has a dominant dosha, and the goal is to maintain a balance between the three. The Pitta dosha is predominantly fire, and an excess of this element creates heat in the body. Ayurveda recommends a no onion and garlic diet for those with the Pitta dosha as these foods are considered pungent and result in an increase in bile and heat in the body. However, cooking garlic and onions may help make these foods more tolerable for those with the Pitta dosha, but it is unclear whether this is effective.
| Characteristics | Values |
|---|---|
| Diet type | Pitta dosha |
| Food to avoid | Onion, garlic, mustard greens, green chilies, radishes, pickles, root vegetables, nightshades, spinach, sweet potatoes, animal products |
| Food to eat | Cauliflower, cilantro, alfalfa sprouts, sunflower sprouts, celery, broccoli, cabbage, Brussels sprouts, asparagus, lettuce, beans, peas, cucumbers, okra, parsley, bell peppers, fresh corn, squash, tofu, adzuki, lima, kidney, soy, split and chickpeas, coconut and sunflower seeds, ghee, boiled milk, yogurt lassi, cottage cheese, egg whites, chicken, turkey |
| Lifestyle | Sitting and prone positions, shoulder stands, back bends, deep breathing, meditation, walks by the water or in gardens, working in flower gardens, moderate exercise |
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What You'll Learn
- Garlic and onions are pungent and increase heat in the body, so they are not ideal for a Pitta dosha diet
- Pitta dosha is predominantly fire, so a Pitta dosha diet should include cooling, soothing, and dry foods
- Vegetables that pacify Pitta dosha include sweet and bitter vegetables like asparagus, broccoli, and cauliflower
- Fruits that pacify Pitta dosha include sweet and ripe fruits like apples, apricots, and berries
- Spices that pacify Pitta dosha include cardamom, cilantro, coriander, fennel, and mint
Garlic and onions are pungent and increase heat in the body, so they are not ideal for a Pitta dosha diet
Ayurveda defines nutritional properties based on six tastes: sweet, sour, salty, bitter, pungent, and astringent. Garlic and onions are considered pungent and Tamasic or Rajasic, which means they increase bile and heat in the body. As a result, they are not recommended for those with the Pitta dosha, or the fire element, which is already associated with heat in the body.
Pitta dosha is predominantly fire, and an excess of this element creates heat in the body, specifically in the small intestines, liver, spleen, gall bladder, blood, and heart. Therefore, those with the Pitta dosha should avoid foods that increase heat in the body, such as garlic and onions. Instead, they should opt for cooling, soothing, and dry foods to balance the hot, sharp, and oily qualities of Pitta dosha.
Vegetables that pacify Pitta dosha are generally sweet and bitter, or astringent, or a combination of these tastes. Examples of suitable vegetables include cauliflower, cilantro, alfalfa sprouts, sunflower sprouts, and celery. Vegetables to be reduced or avoided include those that are spicy, heating, sharp, or sour, such as garlic, onions, and mustard greens.
In addition to vegetables, grains can also help to pacify Pitta dosha. Cooling, sweet, dry, and grounding grains, such as cooked whole wheat, basmati rice, oats, and barley, are beneficial. On the other hand, short-grain brown rice, buckwheat, corn, and rye may be too heating and create discomfort for those with Pitta dosha.
Overall, a Pitta dosha diet aims to balance the fire element in the body by incorporating cooling and soothing foods, while avoiding pungent and heating foods like garlic and onions, which can increase heat and aggravate the dosha.
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Pitta dosha is predominantly fire, so a Pitta dosha diet should include cooling, soothing, and dry foods
Ayurveda proposes that each person has a dominant dosha—Vata, Pitta, or Kapha—from birth. The Pitta dosha is predominantly fire, with some water, and this influences digestion and metabolism, body temperature, and biological transformations. To maintain a healthy balance, Ayurveda recommends eating foods that balance out the qualities of the Pitta dosha, which are hot, sharp, and oily. Therefore, a Pitta dosha diet should include cooling, soothing, and dry foods.
Vegetables that pacify Pitta will generally be sweet and either bitter, astringent, or both. Good vegetables include cauliflower, cilantro, alfalfa sprouts, sunflower sprouts, and celery. Second best are broccoli, cabbage, Brussels sprouts, asparagus, lettuce, beans, peas, cucumbers, and okra. Root vegetables like beets and carrots, nightshades like eggplant and tomato, and
Grains tend to be staples in our diets, and overall, Pitta benefits from their sweet, nourishing nature. The best grains are cooling, sweet, dry, and grounding, such as cooked whole wheat, basmati rice, oats, barley, granola, couscous, and quinoa.
Fruits to include in a Pitta-balancing diet will generally be sweet and somewhat astringent. Dried fruits are acceptable but should be consumed in small quantities. Fruits to avoid are those that are exceptionally heating or sour, like bananas, cranberries, and green grapes.
Most spices are heating by nature and therefore have the potential to aggravate Pitta. However, some spices can help to calm and balance Pitta, such as cardamom, cilantro, coriander, fennel, and mint.
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Vegetables that pacify Pitta dosha include sweet and bitter vegetables like asparagus, broccoli, and cauliflower
Ayurveda defines nutritional properties based on six tastes: sweet, sour, salty, bitter, pungent, and astringent. The three Ayurvedic tastes that help balance Pitta are sweet, bitter, and astringent. Vegetables that pacify Pitta dosha include sweet and bitter vegetables like asparagus, broccoli, and cauliflower. Other vegetables that are good for balancing Pitta include carrots, fennel, peas, green beans, zucchini, Brussels sprouts, and beets.
Pitta dosha is governed by the fire and water elements and is associated with qualities like heat, intensity, and sharpness. When Pitta becomes aggravated, it can manifest as physical discomfort, emotional volatility, or burnout. Balancing Pitta dosha involves incorporating cooling, hydrating, and calming foods to soothe internal heat and support overall wellness.
A Pitta-pacifying diet focuses on cooling, soothing, and nourishing foods to counterbalance Pitta's fiery and intense nature. It is recommended to avoid foods such as spicy, oily, and acidic items to maintain balance and minimize irritability. It is also advised to avoid onion and garlic as they are considered pungent in nature and result in an increase in bile and heat in the body.
To calm and balance Pitta, it is important to know which spices to choose while cooking. Spices like cardamom, cilantro, coriander, fennel, and mint have cooling qualities that help to calm Pitta's heat. On the other hand, cumin, saffron, and turmeric, though heating, offer valuable Pitta-pacifying properties.
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Fruits that pacify Pitta dosha include sweet and ripe fruits like apples, apricots, and berries
Ayurveda defines nutritional properties based on six tastes: sweet, sour, salty, bitter, pungent, and astringent. It also categorises foods into three gunas or qualities: Sattva, Rajas, and Tamas. According to Ayurveda, garlic and onions are considered pungent in nature, falling into the Rajasic and Tamasic categories. This means that they increase bile and heat in the body, which can lead to anger, aggression, and anxiety. Therefore, Ayurveda recommends avoiding garlic and onions for those with Pitta dosha or the heat element in the body.
To balance Pitta dosha, it is important to incorporate cooling, soothing, and dry foods. Fruits that pacify Pitta dosha are generally sweet and ripe, with astringent qualities. Examples of these include apples, apricots, and berries. Apples, for instance, are sweet and astringent, making them suitable for a Pitta-balancing diet. Similarly, apricots are sweet and can help balance Pitta. Berries are also a great choice as they are light and crisp, contributing to balancing excess moisture and heat in the body.
Other fruits that can pacify Pitta dosha include cherries, melons, and plums. Citrus fruits like lemons and limes are beneficial as well, as they help neutralise excess heat and acidity in the body. Dried fruits can be consumed in small quantities, but it is important to monitor intake due to Pitta's tendency towards rapid digestion. It is recommended to eat fruits alone, 30 minutes before, or one hour after a meal to ensure optimal digestion.
While garlic and onions are not ideal for those with Pitta dosha, cooking them may slightly alter their properties. However, the primary concern with these vegetables is their pungent nature, which contributes to an increase in heat and bile. Cooking may not significantly reduce these qualities, so it is advisable to minimise or avoid garlic and onions in a Pitta dosha diet. Instead, favour sweet, bitter, or astringent vegetables and fruits to help balance Pitta dosha.
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Spices that pacify Pitta dosha include cardamom, cilantro, coriander, fennel, and mint
Ayurveda defines nutritional properties based on six tastes: sweet, sour, salty, bitter, pungent, and astringent. It also categorises foods by their Gunas or qualities: Sattva, Rajas, and Tamas.
Pitta dosha is made up of fire and water elements, so it is characterised by heat. Therefore, to calm Pitta dosha, it is recommended to eat foods with cooling energetics. Spices that pacify Pitta dosha include cardamom, cilantro, coriander, fennel, and mint.
Cardamom is safe for daily consumption for most people and has warming, calming, sweet, and pungent qualities. It is tri-doshic, meaning it is balancing for all doshas, but those with a Pitta imbalance should use it sparingly as it is heating. Cardamom can reduce indigestion, gas, and bloating by stimulating the secretion of digestive enzymes.
Cilantro and coriander are connected. Cilantro is the leaf of the coriander plant. Cilantro is a cooling herb that pairs well with hot, spicy dishes. Coriander seeds are an excellent remedy for promoting Pitta digestion as they rekindle agni (the digestive fire) without aggravating acidity. Both the leaves and seeds of the coriander plant have citrus overtones and a pleasantly fragrant aroma.
Fennel is a member of the carrot family and is considered cooling, soothing, and verdant. It is a digestive aid, breath freshener, and soothes the throat. It is also good for the eyes and can be used to help the absorption of nutrients.
Mint is especially useful for lowering Pitta inflammation and irritation that can cause gastritis and enteritis. The aromatic essential oils in mint cool the heat of pachaka Pitta and regulate samana vayu, a sub-dosha of Pitta. Mint can also help to alleviate vomiting and spasms in the gastrointestinal tract due to Pitta imbalance. Peppermint water as an external spray can be used to cool and soothe skin inflammation, hot flashes, and allergic itching.
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Frequently asked questions
Pitta is one of the three doshas in Ayurveda, which describes the dominant mind/body state. The other two doshas are Vata and Kapha. Pitta is predominantly fire and is associated with heat in the body.
Onions and garlic are considered pungent in nature, resulting in an increase in bile and heat in the body. They are also believed to cause anger, aggression, ignorance, overstimulation of the senses, lethargy, anxiety, and an increase in sexual desire.
While there is no specific mention of cooking methods that can mitigate the effects of onions and garlic, cooking vegetables is generally recommended over consuming them raw in the Pitta Dosha diet.
Cauliflower, cilantro, alfalfa sprouts, sunflower sprouts, celery, broccoli, cabbage, Brussels sprouts, asparagus, lettuce, beans, peas, cucumbers, and okra are some vegetables suitable for the Pitta Dosha diet.
Yes, besides dietary changes, Ayurveda recommends specific yoga poses, meditation techniques, and lifestyle choices to balance Pitta Dosha. Sitting and prone positions, shoulder stands (if there are no heart problems), and back bends are beneficial yoga poses. Meditation can be practiced anywhere and at any time, and it can involve focusing on a mantra, a thought, nature, or anything else that brings a sense of calm. Walking by the water or in gardens during a full moon, working in flower gardens, and practicing forgiveness and contentment are also recommended.
