Discover why fresh, prana-filled food is Ayurveda’s secret to energy, digestion, and long-term wellness. Learn how frozen, processed, and microwaved foods weaken agni and contribute to toxin buildup, and why investing time in cooking can help you feel vibrant, strong, and full of life! 🌿💛

Explore the comprehensive guide on birth control methods, from conventional options like hormonal IUDs and patches to natural, safer alternatives. Understand the potential side effects of synthetic contraceptives and discover Ayurvedic insights for informed reproductive health choices.

Ever wondered why Ayurveda recommends a no garlic and onion diet? While there are numerous health benefits of both onion and garlic, why does Ayurveda suggest food without these two basic ingredients? In Ayurveda, onion and garlic are more like medicine than food items. Ayurveda categorizes food on the basis of rasas (taste) and gunas. It defines the nutritional properties of food based on six tastes - sweet, sour, salty, bitter, pungent, astringent and gunas or qualities, which are Sattva, Rajas and Tamas. Onions and garlic are considered to be Tamasic and Rajasic respectively, which means they are pungent in nature and result in an increase of bile and heat in the body.

I realize milk is a controversial issue, but when we know how to cook, prepare, and eat our food medicinally it can promote healing, longevity, and vitality. Dairy isn’t bad for you, it could be a simple misunderstanding of how to best ingest this wonderful Ayurvedic food staple.