The Right Way to Enjoy Green Vegetables: Ayurvedic Insights

by

Ganpat Singh Chouhan

The Right Way to Enjoy Green Vegetables: Ayurvedic Insights

New Delhi, March 16: Our elders have always advised us to consume green vegetables. Eating these vegetables is beneficial for all ages, as they improve digestion, boost immunity, and promote heart health. However, few people know the correct way to consume them.

In today’s world, raw vegetables are often included in everything from sandwiches to noodles, which can negatively impact digestion.

According to Ayurveda, there is a proper method for eating green vegetables to maximize their benefits. Leafy greens are rich in nutrients, but Ayurveda suggests they should be cooked in moderation and in the right way. Many green vegetables can increase Vata dosha and may be heavy on digestion. Ayurveda offers effective methods to maintain the nutritional value of these vegetables while simplifying the digestive process.

Avoid eating green vegetables raw, especially spinach, bell peppers, and cabbage. These vegetables can harbor parasitic tapeworms that may harm the stomach and brain. Additionally, raw green vegetables tend to increase Vata. Cooking these vegetables reduces Vata levels. Therefore, boil the greens, squeeze out the excess water, and lightly sauté them in ghee or oil.

It’s also important to note that the elderly and children should limit their intake of green vegetables. As people age, Vata levels tend to rise, leading to slower digestion. Similarly, children’s digestion is weaker compared to adults. Hence, both groups should consume vegetables in the right quantity and manner.

Instead of green vegetables, older adults and children can be given more bottle gourd, ridge gourd, and ivy gourd. These options are equally nutritious. If children are reluctant to eat these vegetables, they can be incorporated into dough for parathas or sweet dishes.


P.S./VC

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