Vata dosha governs all the movements related to body and mind. Vata controls elimination of wastes, blood flow, movement of thoughts and breathing. The basic quality of vata dosha is dry, cold, rough and subtle.
Vata is considered to be the leader of all the three ayurveda principles of the body, hence kapha and pitta can not move without it. Hence, it becomes important to keep vata in control. Characteristics of vata contains coolness, dryness, roughness, constant motion and lightness. Those qualities which are opposite to these in lifestyle and diet would help restore balance to vata dosha. A person should eat the right diet and should not eat the food which increase the dosha present in him.
Vata Soothing Diet
Vata can be balanced with nutritious tissue building food. These should be warm, heavy, moist, soft and oily. It can be salty, sour and sweet in taste. Following foods can be taken to balance vata dosha –
- Dairy — Every dairy product could pacify vata. Drink boiled and warm milk. It should not be taken with a full meal.
- Sweeteners — These are good pacifiers of vata.
- Larger quantities of food can be eaten which you can easily digest.
- Fruits — Sour, sweet and heavy fruits can be eaten. Fruits can include -pineapples, grapes, avocados, bananas, cherries, oranges, peaches, berries, melons, plums, papayas and mangoes.
- Light and dry fruits should be avoided such as pomegranates, pears, apples and cranberries. Dry fruits should also be avoided.
- Vegetables — Carrots, beets, asparagus, cucumbers and sweet potatoes can be taken, but in cooked form. Green leafy vegetables, peas, broccoli, celery, cauliflower, potatoes and zucchini can be eaten in moderate amounts and cooked in oil. Cabbage and sprouts should be avoided.
- Spices — These include ginger, cardamom, cinnamon, cumin, cloves, salt, black pepper and mustard seeds.
- Oils — All oils reduce vata dosha.
- Beans — Beans should be reduced.
Some Vata aggravating Food –
- Frozen desserts
- Refined sugar and white flour
- Brown rice
- Junk food
- Alcohol
