Ayurvedic vata pitta kapha dosha six tastes diet eating plan, Seasons, Food Combining and alkaline guide.
Vata Diet
Pitta Diet
Kapha Diet
Ayurvedic Food Combining
Ayurvedic Diet and your spiritual development
Ayurvedic Diet and Season
Changing seasons cause changes in the levels of the dosha (body types). To maintain balance one must adapt one’s diet accordingly.
More sweet, bitter and astringent foods should be eaten in the fall. In early Winter eat more sweet, sour and salty food. In late Winter eat more pungent, bitter and astringent foods. In Spring eat more astringent, bitter and pungent tastes.
In Summer eat more sweet, bitter and astringent foods. In the rainy season eat more sour, salty and sweet foods.
This page will give you only a rough guideline, you should seek the advice of a experienced Ayurvedic Therapist before embarking on any change of diet. Apart from the actual Body type any imbalance of the doshas has to be taken into consideration.
Foods have generally a heating (h) or cooling (c) quality. Depending on the body-type, the season and the weather within the season you should adjust eating habits on a daily basis. For example if it is Summer, but it is a cold day you would try to eat more heating foods on that day. If on any given day you feel very hot you would try to eat more cooling foods on that day.
Basically you can eat whatever you like, it is just a matter of balancing the diet and try to eat more of the pacifying foods. Spices are a good way to balance your food. You can get premixed Vata, Pitta and Kapha Spices to add to your food if you eat out for example. This is also a good way to cook if you have different body types in your family.
Acid/Alkaline balance
The cells of the body in normal health are alkaline. In disease the cell pH changes and is below 7.0. The more acid the cells become, the sicker we are and feel. The cells won’t die until their pH gets to about 3.5. Our bodies produce acid as a by-product of normal metabolism. This is the result of our bodies burning or using alkaline to remain alive. Since our bodies do not manufacture alkaline, we must supply the alkaline from an outside source to keep us from becoming acid and dying. Our internal body chemistry functions in an alkaline environment. Our blood which needs a higher ph value must maintain a pH of 7.4. If it drops below that to 7.2 we die.
Food is the means of replenishing the alkaline to the body. The main determining factor of alkaline is the organic minerals. Foods are of two types, acid or alkaline. This refers to the ash value of a food (meaning the type of residue that remains after the food is digested and processed). If there is an acid residue (inorganic acids), the body must neutralize this acid to keep the blood from getting acid. The acid is neutralized with alkaline.
Ideally there is adequate alkaline in the diet to do this. However, if there is not, the body must extract alkaline from its cells to neutralize the acid. This, of course, causes the cells to become acid, and thus diseased.
We can remain in health by consuming a diet that is 70-80% alkaline and 20-30% acid. The more alkaline the better. If we become too alkaline by eating a majority of alkaline foods, we will lose our appetite and automatically want to fast, during which time the normal acid metabolic by-products will return the body’ s pH back to normal. It is interesting to note that some foods which qualify as a real food have an acid ash reaction. This is probably nature’s way of keeping a balance so that the real food consumer does not become too alkaline.
We have highlighted the alkaline foods over ph 5 and also inverted those with ph 6 or higher in the Vata, Pitta and Kapha Diet
General Guidelines for Vata Diet
Vata predominant constitutions should select a diet which is calming, strengthening, grounding and nourishing. Their food should be warm, moist and heavy. They should choose sweet, sour and salty tastes and avoid pungent, bitter and astringent tastes. Meals should be small and frequent but regular. Food is better be taken warm, steamed or cooked, not raw. They should avoid fast food, instant food and junk food, dried food, frozen food or fried food.
Before eating make sure that you are not nervous, anxious, afraid or worried.
Concentrate on eating and avoid watching television, conversation, laughing or reading during meals.
Vata-Pitta types should choose a Vata pacifying diet in the fall and winter and Pitta-pacifying in the spring and summer.
Vata-Kapha types should follow a Vata pacifying diet in the summer and fall and Kapha-pacifying in the winter and spring.
Vata pacifying Foods
Fruit: Grapefruit (h), Lemon (h), Limes (h), Mango ripe (h), Peaches (h), Oranges (h), Papaya (h), Cherries (h), Grapes Green (h), Dates (c), Figs (c), Melons (c), Pineapple (c), Grapes purple (c), Strawberries (c), Bananas (c), Apricots (h), Plums (h), Lychee (c), Breadfruit (h),Coconut (c), Gooseberry (h), Kiwi (c), Nectarines (h), Passionfruit (h), Persimmons (h), Prunes (h), Raspberries (c), Rhubarb (c), Tamarind (h), Tangerine (h), Umeboshi Plum (h)
Vegies: Radish (h), Eggplant (h), Lentils Red (h), Beets (h), Avocado (h), Carrots (h), Mung Beans (Green Gram) (c), Cucumber (c), Chicory (c), Horseradish (h), Leek (h), Mustard Green (h), Olives black (c), Parsnip (h), Pickles (h), Pumpkin (h), Radish cooked (h), Sauerkraut (c), Squash (c), Sweet Potatoe (h), Taro (h)
Spices: Cinnamon (h), Nutmeg (h), Cardamom (h), Ginger (h), Garlic (h), Cumin (h), Fenugreek (h), Ajwan (h), Anise Seed (h), Asafetida (h), Black Pepper (h), Cayenne (h), Cloves (h), Mustard (h), Chilies (h), Vanilla (h), Anise (h), Majoram (h), Paprika (h), Seasalt (h)
Herbs: Basil (h), Chamomile (c), Fennel (c), Tamari (h), Watercress (h), Bay Leaves (h), Dill (h), Lemongrass (c), Oregano (h), Rosemary (h), Sage (c), Seaweed (c), Tarragon (c), Thyme (h)
Grains: Basmati rice (c), Wheat (h), Oats, raw (h), Amaranth, Cous Cous, Quinoa (h), Spelt (c)
Nuts & Seeds: , Almonds (h), Cashews (h), Walnuts (h), Pumpkin Seed (h), Sunflower Seed (h), Pine (h), Pistachios (h), Sesame (h)
Diary: Cows Milk un-homogenized (c), Ghee (c), Yogurt (h), Eggs (h), Cheese (c), Buttermilk (c), Cottage Cheese (c), Cream (c), Kefir (c), Majonaise (c), Sour Cream (c)
Animal: Fish (h), Chicken black (h), Beef (h), Egg (h), Turkey (h)
Sweetener: Honey (h), Jaggery (Palm sugar) (h), Cane Sugar unrefined (Sucanat) (c), Barley Malt (h), Rice Syrup (h), Fructose (h), Halva (c), Molasse (h),
Oils: Safflower Oil (c), Castor Oil (h), Corn Oil (h), Almond Oil (h), Coconut Oil (c), Butter (c), Olive Oil (c), Sunflower Oil (h), Mustard Oil (h),
Drinks: Black Tea (c), Rosewater (c), Wine (h), Vinegar (c), Beer (h), Coffee (h), Miso (h), Spirits (h)
Supplements: Bee Pollen (h), Aloe Vera (c), Juniper berry (c), Kelp (h), Spirulina (c)
Vata increasing Foods
Fruit: Pears (c), Apples (c), Pomegranate (c), Watermelon (c), Cranberries (h), Mango green (c). Blueberry (c), Cantaloupe (c), Carob (h), Dried Fruits (h), Guava (c)
Vegies: Lettuce (c), Chickpea (c), Broccoli (c), Cabbage (c), Cauliflower (c), Peas (c), Celery (c), Bitter Melon (c), Spinach (c), Barley (c), , Asparagus (c), Potatoes (c), Okra (c), Tomatoes (h), Artichokes (c), Zucchini (c), Onions (h), Water Chestnut (c), Artichoke (c), Bamboo (c), Brussel Sprouts (c), Chard (h), Kohlrabi (h), Mushroom (c), Olives green (c), Radish raw (h), Turnip (h)
Spices: , Saffron (c), Turmeric (h), Caraway (h), Daikon (h)
Herbs: Coriander (c), Mint (c), Chives (h), Dandelion (c), Parsley (h),
Grains: Black Gram (c), Corn (h), Millet (h), Rye (h), Oats cooked (c), Soya (c), Polenta (h), Lima Beans (h)
Nuts & Seeds: Adzuki Beans (c), Beans Green (c), , Kidney Beans (c), Alfalfa sprouts (c), Lotus Seed (h), Flaxseed (c)
Diary: Goats Milk (c), Soya Milk (c), , Ice Cream (c), Tofu (c)
Animal: Chicken White (h), Lamb (h), Pork (h), Shellfish (h)
Sweetener: White Sugar (h), Maple syrup (c), Stevia (c), Chocolate (h)
Oils: Flaxseed oil (c)
Drinks:
Supplements: Brewers Yeast (h), Wheatgrass (c), Wheat Bran (h), Barley Green (c)
General Guidelines for Pitta Diet
Choose a diet which is cooling, slightly heavy and a little dry. Pitta should select sweet, bitter and astringent tastes and avoid sour, salty and pungent tastes since these increase Pitta. Foods which are cool, raw, very lightly spiced and cooked with little oil are balancing for Pitta. They should avoid foods which are fried and overcooked.
Before eating, Pitta constitutions should make sure that they are not angry, irritable or upset. Three regular meals are usually sufficient. Pittas should avoid eating late at night.
Vata-Pitta types should choose a Vata pacifying diet in the fall and winter and Pitta-pacifying in the spring and summer.
Pitta-Kapha types should follow a Pitta pacifying diet in the summer and fall and Kapha-pacifying in the winter and spring.
Pitta pacifying Foods
Fruit: Apples (c), Dates (c), Figs (c), Grapes green (h), Grapes purple (c), Mango ripe (h), Melons (c), Pears (c), Pineapple (c), Pomegranate (c), , Lychee (c), Cantaloupe (c), Carob (h), Coconut (c), Dried Fruits (h), Guava (c), Nectarines (h), Prunes (h), Raspberries (c)
Vegies: Artichokes (h), Asparagus (c), Beans green (c), , Bitter Melon (c), Broccoli (c), Cabbage (c), Cauliflower (c), Celery (c), Cucumber (c), Lettuce (c), Onions cooked (h), Peas (c), Potatoes (c), Zucchini (c), Okra (c), Water Chestnut (c), Artichoke (c), Bamboo (c), Chicory (c), Daikon (h), Mushroom (c), Olives black (c), Parsnip (h), Pumpkin (h), Radish raw (h), Squash (c), Sweet Potatoe (h),Taro (h)
Spices: , Saffron (c), Chamomile (c), Fennel (c), Vanilla (h)
Herbs: Coriander (c), Peppermint (c), Watercress (h), Dandelion (c), Dill (h), Lemongrass (c)
Grains: Black Gram (c), Barley (c), Oats raw (h), Basmati Rice (c), Wheat (c), Adzuki Beans (c), , Chick Pea (c), Kidney Beans (c), Mung Beans (Green Gram) (c), Soya Beans (c), Amaranth, Cous Cous , Lima Beans (h), Spelt (c)
Nuts & Seeds: , Lotus Seed (h), Bean sprouts (c), Flaxseed (c)
Oils: Coconut Oil (c), Sunflower Oil (c)
Sweetener: Cane Sugar unrefined (Sucanat) (c), Maple syrup (c), Stevia (c), Barley Malt (h), Rice Syrup (h), Fructose (h), Halva (c)
Diary: Butter (c), Ghee (c), Milk Cows (c), Milk Goats (c), Soya Milk (c), Cottage Cheese (c), Cream (c), Tofu (c)
Animal: Chicken White (c), Turkey (h)
Drinks: Bancha (c), Black Tea (c), Rosewater (c), Beer (h), Coffee (h)
Supplements: Wheat Bran (h), Wheatgrass (c), Aloe Vera (c), Brewers Yeast (h), Barley Green (c), Spirulina (c)
Pitta increasing Foods
Fruit: Apricots (h), Bananas (c), Cherries (h), Grapefruit (h), Lemon (h), Lime (h), Mango Green (c), Oranges (h), Papaya (h), Peaches (h), Plums (h), Blueberry (c), Breadfruit (h), Brussel Sprouts (c), Cranberries (h), Gooseberry (h), Kiwi (c), Passionfruit (h), Persimmons (h), Rhubarb (c), Strawberries (c), Tamarind (h), Tangerine (h), Umeboshi Plum (h)
Vegies: Avocado (h), Beets (h), Carrots (c), Chilies (h), Eggplant (h), Onions (h), , Radish (h), Spinach (c), Tomatoes (h), Chard (h), Horseradish (h),Kohlrabi (h), Leek (h), Mustard Green (h), Olives green (c), Pickles (h), Radish cooked (h), Sauerkraut (c), Turnip (h)
Spices: Ajwan (h), Anise Seed (h), Asafetida (h), Black Pepper (h), Cardamom (h), Cayenne (h), Cinnamon (h), Cloves (h), Cumin (h), Fenugreek (h), , Ginger (h) , Mustard (h), Nutmeg (h), Turmeric (h), Anise (h), Caraway (h), Majoram (h),Paprika (h), Seasalt (h),
Herbs: Basil (h), Garlic (h), Parsley (h), Tamari (h), Bay Leaves (h), Chives (h),Oregano (h), Rosemary (h), Sage (c) , Seaweed (c), Wakame (c), Tarragon (c), Thyme (h)
Grains: Corn (h), Millet (h), Oats cooked (h), Rye (h), Lentils red (h), Polenta (h), Quinoa (h),
Nuts & Seeds: Almonds (h), Cashews (h), Peanuts (h), Pumpkin seed (h), Sunflower Seed (h), Walnuts (h), Pine (h), Pistachios (h), Sesame (h)
Oils: Almond Oil (h), Castor Oil (h), Corn Oil (h), Mustard Oil (h), Olive Oil (c), Safflower Oil (h), Sesame Black (h)
Sweetener: Honey (h), Jaggery (Palm sugar) (h), Chocolate (h), Molasse (h)
Diary: Buttermilk (c), Cheese (c), Yogurt (h), (h), Eggs (h), Ice Cream (c), Kefir (c), Majonaise (c), Sour Cream (c)
Animal: Fish (h), Lamb (h), Pork (h), Shellfish (h), Beef (h), Chicken black ,Egg (h)
Drinks: Vinegar (c), Wine (h), Juniper berry (c), Miso (h), Spirits (h)
Supplements: Kelp (h), Bee Pollen (h)
General Guidelines for Kapha Diet
Choose a diet that is warming, light and dry. Avoid food that is cold, heavy and oily.
Recommended tastes are pungent, bitter and astringent and you should avoid sweet, salty and sour tastes. Kapha constitutions benefit by taking more spices and herbs. Eat less in quantity and with less frequency. Don’t have more than three meals a day with the main meal at noon. The other two meals should be light. It is better not to eat in the evening, especially heavy items. Fasting seasonally or one day a week is helpful, as well as avoiding breakfast. Sleeping after eating should be avoided.
Vata-Kapha types should choose a Vata pacifying diet in the fall and summer and Kapha-pacifying in the spring and winter.
Pitta-Kapha types should follow a Pitta pacifying diet in the summer and fall and Kapha-pacifying in the winter and spring.
Kapha pacifying Foods
Fruit: Apples (c), Apricots (h), Grapefruit (h), Mango Green (c), Pears (c), Pomegranate (c), Blueberry (c), Carob (h), Cranberries (h), Dried Fruits (h), Gooseberry (h), Guava (c), Prunes (h), Strawberries (c),
Vegies: , Artichokes (h), Asparagus (c), Beans (c), Bitter Melon (c), Broccoli (c), Cabbage (c), Carrots (c), Cauliflower (c), Celery (c), Chilies (h), Eggplant (h), Lettuce (c), Onions, Raw (h), Peas (c), Potatoes (c), Radish (h), Spinach (c), Water Chestnut (c), Artichoke (c), Bamboo (c), Brussel Sprouts (c), Chard (h), Chicory (c), Daikon (h), Horseradish (h), Kohlrabi (h), Leek (h), Mushroom (c), Mustard Green (h), Pickles (h), Radish raw & cooked (h), Turnip (h)
Spices: Ajwan (h), Anise Seed (h), Asafetida (h), Black Pepper (h), Cardamom (h), Cayenne (h), Chamomile (c), Cinnamon (h), Cloves (h), Cumin (h), Fennel (h), Fenugreek (h), Ginger (h), Mustard (h), Nutmeg (h), Turmeric (h), Vanilla (h), Anise (h), Caraway (h), Majoram (h), Paprika (h), Seasalt (h)
Herbs: Basil (h), Garlic (h), Peppermint (c), Parsley (h), Watercress (h), Bay Leaves (h), Chives (h), Dandelion (c), Dill (h), Lemongrass (c), Oregano (h), Rosemary (h), Sage (c), Tarragon (c), Thyme (h)
Grains: Barley (c), Corn (h), Millet (h), Rye (h), Adzuki Beans (c), Chick Pea (c), Lentils red (h), Polenta (h), Amaranth, Cous Cous, Lima Beans (h), Quinoa (h)
Nuts & Seeds: Alfalfa sprout (h), Flaxseed (c)
Oils: Mustard Oil (h), Safflower Oil (h)
Sweetener: Honey (h)
Diary: Ghee (c), Milk Goats (c)
Animal: Chicken White (h), Fish (h), Turkey (h)
Drinks: Black Tea (c),Bancha (h), Wine (h), Rosewater (c), Coffee (h), Spirits (h)
Supplements: Wheat Bran (h), Wheatgrass (c), Juniper berry (c), Aloe Vera (c), Bee Pollen (h), Brewers Yeast (h), Barley Green (c), Spirulina (c)
Kapha increasing Foods
Fruit: Bananas (c) , Cherries (h), Dates (c), Figs (c), Grapes (c), Lemon (h), Lime (c), Mango ripe (c), Melons (c), Oranges (h), Papaya (h), Peaches (h), Pineapple (c), Plums (h), , Lychee (c), Breadfruit (h), Cantaloupe (c), Coconut (c), Kiwi (c), Nectarines (h), Passionfruit (h), Persimmons (h), Raspberries (c), Rhubarb (c), Tamarind (h), Tangerine (h), Umeboshi Plum (h)
Vegies: Avocado (h), Beets (h), Cucumber (c), Okra (c), Onions, Cooked (h), Tomatoes (h), Zucchini (c), Olives black & green (c), Parsnip (h), Pumpkin (h), Sauerkraut (c), Squash (c), Sweet Potatoe (h), Taro (h)
Spices: Saffron (c)
Herbs: Coriander (c), Tamari (h), Seaweed (c), Wakame (c)
Grains: Oats (h), Basmati rice (c), Wheat (c), Black Gram (c), Kidney Beans (c), Mung Beans (Green Gram) (c), Soya Beans (c), Spelt (c)
Nuts & Seeds: Almonds (h), Cashews (h), Lotus Seed (h), Peanuts (h), Pumpkin Seed (h), Sunflower Seed (h), Walnuts (h), Pine (h), Pistachios (h), Sesame (h)
Oils: Almond Oil (h), Castor Oil (h), Coconut Oil (c), Corn Oil (h), Olive Oil (c), Sesame Black (h), Sunflower Oil (c)
Sweetener: Cane Sugar unrefined (Sucanat) (c), Jaggery (Palm sugar) (h), Maple syrup (c), Stevia (c), Barley Malt (h), Rice Syrup (h), Chocolate (h), Fructose (h), Halva (c), Molasse (h)
Diary: Butter (c), Buttermilk (c), Cheese (c) , Cottage Cheese (c) , Milk Cows (c), Yogurt (c), Soya Milk (c) , Eggs (h), Cream (c), Ice Cream (c), Kefir (c), Majonaise (c), Sour Cream (c), Tofu (c)
Animal: Beef (h), Chicken Black (h), Lamb (h), Pork (h), Shellfish (h), Egg (h)
Drinks: Vinegar (c), Beer (h), Miso (h)
Supplements: Kelp (h)
Ayurvedic Food Combination Guidelines:
Milk (drink un-homogenized and warm with spices only!)
Incompatible with any fruit, meat, fish, lentils, yeast (e.g. bread), radishes.
Yogurt
Incompatible with any Fruit, milk, hot drinks, fish, meat and starchy foods.
Eggs
Incompatible with milk, yogurt, cheese, fish, meat, starches.
Starches (Beans, Potatoes, Pumpkin, Grains, Taro, Yams)
Incompatible with any Fruit, dairy products, eggs, tea.
Corn Products
Incompatible with dried fruit.
Honey
Incompatible with Ghee (only in equal amounts) or anything hot. Always eat cold!
Nightshades (eggplant, tomato, potato, chilies)
Incompatible with milk products, cucumber.
Raw Fruit
Incompatible with any other food. Always eat alone.
Dried Fruit
Incompatible with Corn Products
Melons or Banana
Incompatible with anything. Always eat alone!
Lemon
Incompatible with milk, yogurt, cucumber, tomatoes.
Fats (Olives, Avocado)
Incompatible with diary products, Fruits
Nuts (preferably soaked over night)
Incompatible with other foods
Seeds (preferably roasted)
Incompatible with other foods, except rice.
Diet and your spiritual development
If you pursue a spiritual path you might take into consideration what you eat. In Ayurveda a vegetarian diet is recommended. Alcohol and other stimulants are not recommended. Certain foods are regarded as ‘Sattwig’ meaning they are in harmony with and balance your system as well as enhance your spiritual development.
Sattvig foods are:
Fruit, Vegetables, Cows milk and it’s produce incl. Ghee, Black Sesame Oil, Nuts and Seeds, Basil, Cardamom, Fennel, Ginger, Saffron, Shatavarie, Ashwaganda, Vacha, Licorice and Sandalwood
Ref From : http://www.naturaltherapyinfo.com
