Eating with the Seasons

Health is the primary concern for every individual and Ayurveda is the science of living beings that assists in attaining good health. It is mainly concerned with the maintainance of health, well being and restoration of the health of diseased ones. Here, Dr. Mridu Sharma, talks about the relationship between food and the seasons and how one can attain wellness of the mind, body and soul by eating according to the seasons.

Good health can only be maintained by living according to the nature’s cycle i.e. following day and night time practices and altering these routines or practices according to the seasons. According to Ayurveda, seasonal and climatic changes affect the body and one should follow a lifestyle according to seasons.

Ayurveda describes the six seasons as below:-

Ayurveda Season Seasons Month Tastes  Produced in Seasons Solstice
Shishir Cold and Dewy Jan-March Bitter
Vasant Spring March-May Astringent        uttarayan
Greeshma Summer May-july Pungent      (summer        solstice)
Varsha Monsoon July-September Sour
Sharad Autumn Sept-November Salt       Dakshinayan
Hemant Winter Nov-Jan Sweet       (winter solstice)

Dietary restrictions and follow-ups are mentioned in Ayurveda according to seasons

Winter Season-  In this period a person experiences cold and dryness and the digest fire during this period is so strong that people are advised to eat heavy and oily foods.

Cold and Dewy Season- Cold nature increases due to the rain and so same diet as that of the winter season should be strictly followed.

Spring SeasonThis is the season of detoxification and the body should be cleaned through diet and Panchkarma. Foods recommended in this season are light in nature and generally kapha pacifying.

Nature of food-

Summer SeasonSummer is the hottest season having the longest days and the shortest nights. It is the longest season of the year. During summer solstice, days are the longest and nights are the shortest. So, the diet should be light and cold in nature.

Rainy Season- In this season there is an increase in humidity in the atmosphere leading to fermentation and resulting in increasing acidity.Vata is aggrevated and pitta is accumulated in this season and kapha is pacified. Diet should be easily digestible.

Autumn Season- After the fermentation in rainy season  accumulated pitta gets aggravated and this is the season of Panchkarma treatment like virechan and raktamokshan. Water gets purified in this season known as “Hansodak.”

When Two Seasons Meet

“The most important principle of seasonal routine is Ritu Sandhi,Sandhi means “junction,” and Ritu means “season,” so Ritu Sandhi is the period that joins two seasons.”

According to classical ayurvedic texts, Ritu Sandhi takes place during the two-week period when the seasons are in transition, which includes eight days of the season that is ending and eight more days of the season that is beginning.

It is very important to follow a special diet and routine during Ritu Sandhi. i.e. one should not leave the do’s and dont’s of previous season and switch to new diet.

One should stick to the fundamentals of Ayurveda such that our routine, diet and habits should ebb and flow with the seasons to maintain the harmony of body, mind and soul.

Dr. Mridu Sharma MD

(Panchakarma)

Smt. Urmila Devi Ayurvedic College

Hoshiarpur

Punjab

Mob: 0091 8559019963
Twitter:
https://twitter.com/midu_786

LinkedIn: https://www.linkedin.com/in/dr-mridu-sharma-a12617111/
Website:
www.vishwamritayurved.com

A Speaker at the 10th International TCM, Ayurveda & Accupuncture Conference held in Berlin on 4th & 5th March 2019.

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