Pitta balancing diet
Download the food programs below:
1. Put all ingredients in an electric grinder or spice mill and grind them.
2. Store in airtight container such as a glass jar.
All dry powders mixed and taken as ½ tsp per cup of boiled water
Because Pitta dosha can overheat the mind and body, favor cool foods and liquids. Foods with sweet, bitter, and astringent tastes are best. Reduce foods that are pungent, salty, and sour
1. To balance the heat of Pitta take milk, butter, and ghee. Use less yogurt, cheese, sour cream, and buttermilk as the sour taste aggravates Pitta.
2. All sweeteners may be taken in moderation except molasses and honey.
3. Olive, sunflower, and coconut oils are the best to pacify Pitta. Use less sesame, almond, and corn oil which are more heating.
4. Wheat, rice, barley, and oats are the best grains to reduce Pitta. Use less corn, rye, millet, and brown rice.
5. The sweeter fruits such as grapes, melons, cherries, coconuts, avocados, mangoes, pomegranates, and fully ripe pineapples, orange, and plums are recommended. Reduce sour fruits such as grapefruits, apricots, and berries.
6. The vegetables to favor are asparagus, cucumbers, potatoes, sweet potatoes, green leafy vegetables, pumpkins, broccoli, cauliflower, celery, okra, lettuce, green beans, and zucchini. Reduce tomatoes, hot peppers, carrots, beets, eggplant, onions, garlic, radishes, and spinach.
7. Pitta types need to use seasonings that are more soothing and cooling. These include cinnamon, coriander, cardamom, and fennel. Hotter spices such as ginger, cumin, black pepper, fenugreek, clove, salt, and mustard seed should be used sparingly. Very hot seasonings such as chili peppers and cayenne are best avoided.
8. For non-vegetarians, chicken, pheasant, and turkey are preferable; beef, seafood, and eggs increase Pitta and should be minimized.
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