Category: Ayurvedic practices

Navara rice, an ancient grain from Kerala, India, has been used in Ayurvedic medicine for centuries, unlike common white rice which is a refined staple. The key difference lies in Navara's minimal processing, which preserves its rich nutritional profile, texture, and therapeutic properties.

Used for centuries in traditional medicine systems like Ayurveda, the seeds of the Agathi Keerai plant, also known as Sesbania grandiflora, possess valuable medicinal properties. These seeds, prized for their anthelmintic and laxative effects, have a specific place in natural remedies that sets them apart from the plant's other edible parts.

For centuries, fermented milk products like laban have been a staple in Middle Eastern diets, praised for their digestive benefits. But as many ponder the impact of food timing, a common question arises: is it good to drink laban after dinner, and what does modern nutrition say about this ancient practice?

Despite being a powerful natural cleanser, reetha is not safe for human consumption in its raw or unprocessed form due to its high concentration of saponins. The soapnut, or *Sapindus mukorossi*, is widely celebrated in Ayurvedic medicine for its cleansing properties, but its internal use can cause serious gastrointestinal distress and other adverse reactions. This article clarifies why reetha is a staple for hair and skin care, but a strict no-go for your nutrition diet.

According to ancient Ayurvedic practice, storing water in a copper vessel overnight infuses it with trace amounts of the mineral, potentially offering health benefits. So, what do copper cups do for the body, and how do these traditional claims align with modern science?

According to some traditional beliefs, drinking water immediately after fruit, particularly juicy fruits like ice apple, can cause stomach discomfort. This article delves into the reasons behind this theory and whether **should we drink water after eating ice apples** is a genuine concern or a nutritional myth.

Overheating honey above 40°C (104°F) can destroy its beneficial enzymes and reduce its potent antibacterial properties. This fact is at the heart of the common question: **Why not put honey in hot drinks?** It's a simple change that can mean the difference between a medicinal elixir and a simple, less nutritious sweetener.