• Know seasons as per Ayurveda and what we should eat during each of the six seasons plus benefits of using Vibha Ayurvedic Soap.

The main principle of Ayurveda is prevention of diseases by maintaining health. This can be achieved only by the congenial diet and life style. These should be in tune with changing seasons. The season, classified by distinct features, some are manifested in the body and some in the external environment.

Ayurveda prescribes dos and don’ts about diet and life style to cop up with the seasonal variation comfortably for keeping the body homeostasis. This is a very important part of preventive medicine as mentioned in classical Ayurvedic texts. Epidemics and other lifestyle disorders are very prevalent in the present scenario. This is mainly due to deviations from the seasonal regimens. These are designed considering the influence of climate on human health.

According to the Ayurvedic concept, a year consists of six seasons, namely, Shishira (winter), Vasanta (spring), and Grishma (summer) are included in Uttarayana. This period is also called adana-kala as body strength depletes gradually in each of these seasons. The other three seasons are Varsha (monsoon), Sharata (autumn) and Hemanta (late autumn). These are in Dakshinayana. Here, body regains the strength and is called visarga-kala.

Uttarayana indicates the ascent of the sun or northward movement of the sun. In this period the sun and the wind are very powerful. It is considered that the scorching sun takes away the strength of all animals. It promotes rasas (tastes) tikta (bitter), kashaya (astringent), and katu (pungent) in the environment. This change brings about dryness in the body and reduces the bala (strength).

In the period of Dakshinayana, the descent of the sun or movement of the sun is southwards. The wind is not very dry during these seasons. The earth becomes cool due to the clouds, rain, and cold winds. Amla (sour), lavana (salty) and madhura (sweet) rasa are predominant; hence, the strength of living beings improves.

During Hemanta, foods which are fatty, having sweet, sour and salt taste should be taken predominantly. Products of masha, milk and freshly harvested grains should be used as food. Regular exercises, oil massage, sudation are to be followed. Warm water is recommended for all purposes.

In Shishira ritu, temperature gets deceased still more by clouds, breeze and rains; the entire regimen described above for Hemanta should be adopted.

During Vasantha ritu administration of emetics, inhalations, mouth gargles, nasal medication like Anutailam, exercise, oil massage; honey, barley, wheat , meat soup, asava, arishta, water mixed with honey ,water boiled with asana, khadira, musta and shunthi should be used. As digestion is impaired during these periods, care should be taken in this respect. Sleeping during day time should be avoided.

In Grishma ritu (summer) the earth seem to be burning with rising temperature. The food should be sweet and cold. More liquids may be taken. Rice, milk, ghee, butter milk, grapes, coconut water, are to be made use of. The rasas (tastes) pungent, sour should be avoided. Water boiled with Shadanga kwatha churna is ideal. Nalpamaradi kerataila, Brahmarasayana, etc. are some of the ayurveda medicines which can be used in this season.

In Varsa ritu the strength of individuals will be reduced by the effect of the season. This is the period of epidemics. Ayurveda recommends, wheat, old rice, barley, soup of pulses processed with ginger, oil etc., Arishtasavas can be used. Varsha ritu is the proper time for panchakarma (purificatory procedures). During this season the digestive power becomes less and the usage of Ashtachurna along with butter milk will increase digestion and appetite. Usage of purgatives like Avipathi churnam is beneficial in this season.

To prevent rheumatic ailments and to improve body strength during the season, Abhyanga should be done with oils like Dhanwantarataila, Balaswagandhaditaila, Kshirabalataila, etc. To improve immunity Ayush kwatha churna, Chyavanaprasa and Dashamularishta is useful. In Kerala, it is the practice to undergo karkkataka chikitsa (Malayalam month Karkkataka falls in rainy season.) during this season.

During Sarat ritu (autumn) it is very ideal to take Tiktaka ghrita and resort to purgatives to prevent pitha-predominant diseases. Food and drinks should be easily digestible. Recommended rasas in the ritu are astringent, sweet and bitter tastes. Shashtika rice, wheat, barley, green gram, honey, patola, amalaka and draksha and meat soup are beneficial. Sleeping during day time is not healthy.

AyushKwathChurnam - Immunity Enhancer Ingredients

1.  Tulasi - Ocimum sanctum

2. Twak  - Cinnamomum zeylanicum

3. Sunthi - Zingiber officinale

4. Maricha - Piper nigrum

Ayush Kwath Churnam is an Ayush health promotion product prepared according to the recommendations of Ministry of AYUSH, Govt. of India. This herbal formula is enriched with time-tested Ayurvedic medicines which are scientifically validated. AryaVaidyaSala has selected the finest quality herbs to prepare this formulation to make sure that you never compromise with your Immunity.

Tulsi (Ocimum sanctum) helps to flush out the toxins in your body and improve immunity. Ginger (Zingiberofficinale) is found to fight against harmful bacteria, relieve sore throat and common cold. It improves digestion, thereby boosting your immunity. Dalchini (Cinnamomum zeylanicum) has Antioxidant and Anti- inflammatory properties that prevent the body from damage as well as infections. Black pepper (Piper nigrum) also shows Antioxidant and Anti- inflammatory properties and in addition it helps to improve the digestion as well as metabolism. Black pepper is well known as a bio-enhancer and all these properties together helps to boost up your immunity.  Enhance your Immunity  with AyushKwathChurnam.

Usage: Mix 3 g of the Churnam in 150 ml of freshly boiled water. Let it remain for 5 minutes. Strain and take once or twice daily. Jaggery/ raisin/ lemon juice can be added while taking.

Personal Hygiene & Skin Care – Ayurvedic Way

1. Vibha Ayurvedic - Bath Soap Ingredients

2. Udumbara           -  Ficus racemosa

3. Aswatha              -  Ficus religiosa

4. Nyagrodha         -   Ficus benghalensis

5. Nimba                -   Azadirachta indica

6. Usira                  -   Vetiveria zizanioides

Vibha Ayurvedic Bath Soap comes with the Goodness of Ayurveda. The time tested ingredients have proved its benefits in making the skin healthy and beautiful. Udumbara (Ficus racemosa), Aswatha (Ficus religiosa), Nyagrodha (Ficus benghalensis) are having anti-microbial properties which proves to be utmost beneficial for skin. The anti-bacterial & anti-fungal properties of neem helps to maintain the skin clean & healthy by protecting it from infections. Usira (Vetiveria zizanioides) with its cooling actionand lovely aroma, gives a fresh feel after each bath. Vibha Ayurvedic Bath Soap is ' GRADE ONE’ Toilet soap with TFM 78 %, therefore it is mild on the skin and never makes it dry. It contains no bulking additives and the soap noodle is devoid of any animal fat.

Author Dr.K. Devikrishnan is Chief sub editor, CTSP Aryavaidyasala Kottakkal. This article was first published on Aryavaidyasala.com. eSamskriti has obtained permission to share.

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