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A sattvic diet is a type of plant-based diet within Ayurveda [1] where food is divided into what is defined as three yogic qualities known as sattva. [2] In this system of dietary classification, foods that decrease the energy of the body are considered tamasic , while those that increase the energy of the body are considered rajasic .
The blends also appear in medieval cookbooks under the same names. [14] A chapter in Sushruta Samhita is dedicated to dining etiquette, methods of serving food, and the proper placement of each dish before the diner. [15] This dining and serving etiquette was also adopted in medieval cookbooks with some variations. [14]
Ayurvedacharyas are practitioners of Ayurveda, a system of traditional medicine native to the Indian subcontinent and practiced in other parts of the world as a form of alternative medicine. Subcategories
The ayurvedic diet focuses on whole, plant-based foods that are inherently nutrient-rich. Research consistently supports the benefits of a plant-based diet for mental and physical wellbeing.
This is an alphabetical list of plants used in herbalism. Phytochemicals possibly involved in biological functions are the basis of herbalism, and may be grouped as: primary metabolites , such as carbohydrates and fats found in all plants
This page was last edited on 5 February 2024, at 06:25 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Chyavanprash is an ancient formulation and product. [5] Various ancient Indian texts like Mahabharata, Puranas etc., relate that Ashvin twins, who are Vedic gods of medicine, first prepared this formulation for Chyavana Rishi at his Ashram on Dhosi Hill near Narnaul, Haryana, India, hence the name Chyavanprash. [6]
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