- by Dr Spurthi S Magdum
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- May 09 2017
How to feed your inner fire: understanding pitta
Energy production, digestion and metabolism are all controlled by the pitta dosha. The key function of Pitta is modification. Those with a majority of the Pitta principle have a blazing nature that shows in both mind and body.
Qualities of pitta:
Pittas are normally of medium weight and size. They occasionally have bright red hair, but thinning hair or baldness is also frequent in a Pitta. They have a very good digestion, which sometimes makes them believe they can eat anything. Their body temperature is warm. They sleep well for short periods of time and have an intense sex drive. When in balance, Pittas have a strong appetite, radiant complexion, abundant energy and a perfect digestion. When out of balance, Pittas may be distressed from indigestion, skin rashes, peptic ulcers, burning sensations, heartburn and excessive body heat.
Pittas have a strong ability to concentrate and a powerful intellect. When they are in balance, they are good teachers, decision makers and speakers. They are often outspoken, accurate, direct and sharp-witted. Out-of-balance pittas can be quarrelsome and short-tempered.
When pittas are too stressed their usual response is, “What wrong did you do?”
How to balance pitta:
Pitta is penetrating, hot, pungent, sour and sharp. To balance pitta, make choices that are cooling, stabilizing and sweet.
Allowing some free time for your- self each day, balance activity and rest. Be cautious not to create unwanted time pressures for yourself.
Do not ignore meals and do not wait until you are starved to eat.
Indulge in foods that are sweet, astringent and bitter. Also eat more cooling foods such as melons, sweet fruit and cucumbers.
Try and spend time in nature. Take walks along natural bodies of water and in the open air. Retain fresh flowers and plants in your office and home.
Perform a daily massage using cooler oils such as coconut or olive.
Favor cooler colors such as greens, silver and blues in your environment and clothing.
Laugh a lot, every day:
Include aromas that are sweet and cooling. Chamomile, rose, sandalwood, fennel jasmine, lavender and mint are recommended.
Nutritional guidelines for pitta:
Since a surplus of Pitta dosha overheats the body and mind, indulge in cool liquids and foods. Foods with astringent, bitter and sweet tastes are best. Go low on foods that are salty, sour and pungent.
The heat of Pitta can be balanced with Dairy. This involves, butter, ghee and milk. Sour, fermented foods like as cheese, sour cream and yogurt should be used moderately as sour tastes increase Pitta.
Except honey and molasses, all sweeteners may be taken in moderation.
The best oils to calm Pitta are coconut, sunflower and olive. Use less almond, corn oi and sesame as they are are more heating.
The best grains to decrease Pitta are rice, oats, barley, and wheat. Eat less brown rice, millet, corn and rye.
Stick to sweeter fruits such as cherries, melons, coconuts, mangoes, avocados, pomegranates, oranges, fully ripe pineapples and plums and grapes.
Consume less of sour fruits such as, apricots, berries and grapefruits.
The vegetables to favor are zucchini, asparagus, potatoes, cucumbers, sweet potatoes, pumpkins, green leafy vegetables, cauliflower, broccoli, okra, celery, lettuce and green beans.
The vegetables to avoid include spinach, tomatoes, carrots, hot peppers, , eggplant, radishes, onions, garlic and beets.
Pitta types should use flavorings that are cooling and soothing. These involve coriander, cardamom, cilantro, fennel and saffron. Hotter spices such as black pepper, ginger, cumin, clove, fenugreek, mustard seed and salt should be used moderately. Very hot flavorings such as cayenne and chili peppers are best kept away. To cool down acid in the stomach, chew on fennel seeds after meals.
Pheasant, turkey and chicken are preferable for non-vegetarians, while eggs, beef and seafood aggravate Pitta and should be kept minimal.
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