Ayurveda emphasizes proper eating habits more than medicines. The principle of Ayurveda is based on the three doshas present in the body – Vata, Pitta and Kapha. If these doshas are unbalanced, a person can become a victim of disease. Therefore, it is very important to have a balance between them. The nature of the body of every person is different and on that basis, they should choose their food and drink. Everyone considers fermented foods good but what Ayurveda says about them, what their benefits are and which people should not eat them, let us know from the experts. Ayurvedic doctor NitikaKohli is giving this information. She has done MD in Ayurveda and has about 17 years of experience in this field.
Benefits and disadvantages of fermented foods according to Ayurveda
- Pickle improves digestion due to its spicy and sour nature. But due to its sour and salty taste, it can aggravate pitta and kaphadosha.
- Consuming it in excess can cause acidity.
- Idli and dosa are the best examples of fermented foods. It is made by fermenting pulses and rice. Due to this, the nutrition in it increases and it becomes easier to digest.
- If you eat too much idli and dosa or eat stale ones, it can increase vata in the body i.e. gas.
- Curd contains probiotics. If it is eaten fresh, it is full of properties. It helps reduce Vatadosha. But if it is eaten at night or eaten in excess, it can increase phlegm. At the same time, more sour curd increases bile.
- Kanji is a probiotic and is considered very good for gut health. But due to its sour taste, it can increase bile.
- Like Idli and Dosa, Dhokla is also easy to digest due to fermentation. But eating it too much can lead to an imbalance of Vatadosha.
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