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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.
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 is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
Ayurveda treatises divide medicine into eight canonical components. Ayurveda practitioners had developed various medicinal preparations and surgical procedures from at least the beginning of the common era. [21] Ayurveda has been adapted for Western consumption, notably by Baba Hari Dass in the 1970s and Maharishi ayurveda in the 1980s. [22]
Chinese food therapy; Chinese herbology; Chinese martial arts; Chinese medicine; Chinese pulse diagnosis; Chakra; Chiropractic; Chromotherapy (color therapy, colorpuncture) Cinema therapy; Coding (therapy) Coin rubbing; Colloidal silver therapy; Colon cleansing; Conversion therapy; Colon hydrotherapy (Enema) Craniosacral therapy; Creative ...
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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
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.