Topic Progress:
Personalised Nutrition

By Ayurvedic Types

VATTA warm, oily, dense and heavy food that are sweet, sour and salty in taste all dairy all sweeteners Rice, wheat oranges, bananas, avocados, grapes, cherries, peaches, melons, berries, plums, pineapples, mangoes, papayas Beets, cucumbers, carrots, asparagus and sweet potatoes Cardamom, cumin, ginger, cinnamon, star anise, cloves, mustard seed, black, pepper*, salt dry, frozen or leftover food, food with bitter, pungent or astringents taste. barley, corn, millet, buckwheat, rye and oats apples, pears, pomegranates, cranberries, and dried fruits uncooked vegetables
PITTA sweet, cold, light and alkaline Milk, butter, ghee Olive, sunflower and coconut oils grapes, cherries, melons, avocados, coconuts, pomegranates, mangos, and sweet, fully-ripened oranges, pineapples and plums asparagus, cucumbers, potatoes, sweet potatoes, green leafy vegetables, pumpkins, broccoli, cauliflower, celery, okra, lettuce, green beans and zucchini basil (fresh), black pepper* caraway* cardamom* cinnamon, coriander ,cumin ,curry leaves ,dill ,fennel ,ginger (fresh) ,mint ,neem leaves*,orange peel* ,parsley* ,peppermint saffron ,spearmint, tarragon* turmeric a lot of red meat, hot, spicy, oily, acidic, sour and pungent foods yogurt, cheese, sour cream and cultured buttermilk honey and molasses Sesame, almond and corn oil. grapefruits, olives, papayas, and unripe pineapples and plums hot peppers, tomatoes, carrots, beets, onions, garlic, radishes and spinach.
KAPHA light, dry, spicy, acidic, hot and bitter apples and pears only honey grains, mostly barley, millet beans vegetables all spices sweets ,meats ,fats, cheese, milk, ice cream, yogurt, fried food, salty food oranges, bananas, pineapples, figs, dates, avocados, coconuts and melons sweetened products tofu nuts wheat, rice tomatoes, cucumbers, sweet potatoes zucchini
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