During Sharad Rutu, the heat in the atmosphere increases due to intense heat of the Sun. This causes a favorable impact on our digestive power. The digestive power, which was reduced in Varsha Rutu, starts to increase during this season. Naturally, food is properly digested, which in turn contributes to the strengthening of our body. During this period, the winter solstice starts, i.e. the Sun starts moving from the northern hemisphere to the southern hemisphere. Overall, we can say that this is the season that strengthens the body as well as the digestive system.
Considering this, we should include Rice, Wheat and Jowar in our diet. All dishes made from Moong dal such as Dal, Moon dal khichadi and Ladoo are beneficial in this season. We can also include Matki and Matar(green peas). Chana dal(Gram) is an excellent food for reducing acidity. Therefore, we should include it in our diet. ‘Puranpoli’ made from Wheat, Chana dal and Jaggery is perfect for consuming in this season. Puranpoli should be had with milk and lots of pure ghee. Consuming Puranpoli in this manner reduces acidity and strengthens our body as it is sweet. This is also the reason we offer Puranpoli to Devi during Navaratra. We should definitely include such food in our diet as sweet foods help in reducing acidity and increasing the strength of the body.
Like all sweet foods, bitter and Turat(taste like Amla) tasting food also help in reducing acidity. Therefore, we should use Bitter gourd, Neem leaves, Turmeric and Kawath in our diet. Ripe and sweet fruits such as Chikoo(sapodilla), Banana, Apple, Orange and Mosambi(Sweet Lime) are beneficial in this season. We should avoid sour tasting food as it increases acidity. Of course, Lemon and Kokam are exceptions to this. We can consume Amala Sarbat and Kokam Sarbat freely. Amla, although it is sour, works well in reducing acidity. We can consume Amala Sarbat or Amla churna. Moravala, made from Amla and sugar, is also very beneficial. Like Moravala, Gulkand is also very good in this season. In this hot season, along with Milk and Pure ghee, we should also include sweet buttermilk and butter in our diet.
Spicy foods instantly increase acidity. Therefore, we should use green chilies and hot spices in less quantities. All spices should be used sparingly, including Black Pepper, Asafoetida and fried foods. Garlic, which is very useful in the rainy season, should also be used in less quantities in this season. Therefore, instead of Black Pepper and Garlic it is advised to use cumin seeds, coriander seeds, curry leaves and coriander. These foods not only help in reducing acidity but also enhance the taste of the food. During this season, fermented foods such as Idli, bread, Dosa and Dhokla should be avoided. Similarly, the use of stale foods and curd should be avoided. Pickles must be consumed in less quantities so as to prevent increase in acidity. If you still want to use them, instead of Mango pickle, use Lemon pickle or pickle made from fresh turmeric and Lemon. We should avoid using oil made from Kardai as it also increases acidity.
When eating, the food should not be very hot. Also, it is better to eat a little less than your stomach full. This reduces the stress on the digestive system. Drinking water should be cooled using Khus(Wala). We should use air-conditioners and fans to reduce the atmospheric heat during daytime. During this season, the Lep(coating) of cool and medicinal herbs like Nagarmotha, Kachora, Chandan(Sandal) and Ushir is beneficial for our body. Exercise like swimming is advised to cope with the heat. We should use cold water for bathing. It is advised to use loose silk and cotton clothes to reduce the trouble caused by the heat.
This season, we can enjoy the pleasant starry nights. If we adhere to this diet and regimen, the October heat doesn’t cause much trouble. The body and mind remains healthy and fit. This way, we can look forward to welcoming Diwali in the coming months!
Dr Mayuresh Aagte