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Pitta Diet

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The food we eat is that unique aspect of our life which we have almost total control over. Because we are what we eat, according to ¨yurveda it can be a very powerful tool for balancing and for promoting and maintaining health. One ancient authority says that food is our medicine–a good regimen of diet is worth a hundred drugs but no amount of drugs can overcome a poor regimen of diet. Generally, one should eat warm, freshly cooked foods. We can use the tastes in food as a guide to what qualities those foods have. For example, foods which have sweet, bitter, and astringent tastes have those qualities (especially cooling and dryness) necessary to balance pitta’s qualities of hot, sharp, oily, etc. We will give below examples of foods with these tastes common in this culture. This information has been provided by Dr. Lad, in his book: Ayurvedic Cooking for Self Healing. This book is a good resource of knowledge and menus. Please note that agreement about the qualities of foods is not universal. Another important point is that a list of balancing foods is not a blanket proscription to totally avoid the foods with tastes of sour, salty, pungent. Rather, do eat foods having these other qualities to help promote balance in the emotions and in the physiology but eat them less often and in smaller quantities. The foods to favor will provide a theme of influence but in a gentle and sustained way. Please refer to our article “ Incompatible Food Combinations” for important information about what foods are toxic when eaten in the same meal. Also, refer to the article “How to Eat” for more important points about eating. Finally, refer to our article Cooking—Some Ayurvedic Strategies for thoughts about how to address family meal planning with different body types and imbalances.


• Beverages: almond milk, aloe vera juice, apple, apricot, berry, cherry, grain coffee, grape, mango, mixed vegetable, orange, peach, pear, pomegranate, prune, rice milk, vegetable bouillon

• Herbal Beverages: alfalfa, bancha, barley, blackberry, borage, burdock, catnip, chamomile, chicory, comfrey, dandelion, fennel, ginger—fresh, hibiscus, hops, jasmine, kukicha, lavender, lemon balm, lemon grass, licorice, marshmallow, nettle, oat straw, passion flower, peppermint, raspberry, red clover, sarsaparilla, spearmint, strawberry, violet, wintergreen yarrow

• Condiments: black pepper, chutney, coriander leaves, dulse, hijiki, kombu, lime, sprouts

• Dairy: butter—unsalted, cheese—soft/unsalted—cow’s or goat, ghee, whole milk (avoid homogenized if possible)—cow’s and goat, lassi

• Food Supplements: aloe vera juice, barley green brewer’s yeast, calcium, magnesium zinc, spirulina, blue-green algae, vitamins D, E, EFA’s (essential fatty acids) found in cold process oils from cod liver, evening primrose, black currant seed, flax seed, borage; whey powder as a protein supplement

• Fruits (ripe and sweet): apples, applesauce, apricots, avocado, berries—sweet, cherries, coconut, dates, figs, grapes—red and purple, limes, mango, melons, oranges, papaya, pears, pineapple, plums, pomegranate, prunes, raisins, watermelon

• Grains: whole; amaranth, barley, cereals—dry, couscous, durham flour, granola, oat bran, oats, pasta, rice cakes, seitan (wheat meat), spelt, sprouted wheat bread (Essene), tapioca, wheat, white rice– basmati is best, (If digestion is weak carbohydrates and proteins may be separated by a meal in the same day—e.g., rice and dal.)

• Legumes: adzuki beans, black beans, black-eyed peas, chick (garbanzo beans) peas, kidney beans, lentils—brown and red, lima beans, mung beans, mung dal, navy beans, peas—dried, pinto beans, cheese, flour, split peas, white beans

• Meats: buffalo, chicken–white, egg white, fish—fresh, rabbit, turkey–white, pheasant, venison

• Nuts: almonds without skins, charole (common to India), coconut

• Oils: ghee, olive oil—cold applications only, [sunflower*]; external use only—avocado, coconut, walnut; * only cold processed, fresh, dark bottle

• Seeds: Flax, halva, popcorn, psyllium, pumpkin, sunflower

• Spices: basil—fresh, black pepper, caraway, cardamom, cinnamon, coriander, cumin, curry leaves, dill, fennel, ginger—fresh, mint, orange peel, parsley, peppermint, saffron, spearmint, tarragon, turmeric, saindhava (rock salt), vanilla, wintergreen

• Sweeteners: barley malt, fructose, fruit juice, maple syrup, rice syrup, raw sugar or sucanat, rock crystal sugar, honey (light colored)

• Vegetables: artichoke, asparagus, beets, bitter melon, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cilantro, cucumber, dandelion greens, fennel (anise), green beans, Jerusalem artichoke, kale, leafy greens(lettuces), leek—cooked, mushrooms, okra, olives—black, onion—cooked, parsley, parsnip, peas, peppers—red and sweet, potato (white or sweet), prickly pear leaves, pumpkin, radishes—cooked, rutabaga, spaghetti squash, sprouts, squash—winter and summer, taro root, watercress, wheat grass sprouts, zucchini



• Frozen, canned, fried foods, leftovers

• All ice cold food and drink

• The combination of Milk or yogurt with fruits, vegetables, fish (is toxic)

• Honey cooked in anything (is toxic)

• Fruits and vegetables in the same meal

• Mushrooms, peanuts, tomatoes, garlic, eggplant (affect meditations and transcending)

• Sweet, flour desserts after a meal (before is best)

• Alcohol, caffeine–in coffee, tea, chocolate, other beverages (affect meditations and transcending)

• All refined grains and sugar and foods containing them

• All food cooked in used fats/oils

• Because of significant contraindicating research ALL soy products no longer carry a recommendation.

(See “Tragedy and Hype: The Third International Soy Symposium – Part II - by Sally Fallon)

pitta_diet.txt · Last modified: 2018/02/26 18:12 (external edit)