Ayurvedic Concept of Viruddha Ahara: Incompatible Foods and Their Health Implications
In the world of food, some marriages work and some don’t. The ancient wisdom of Ayurveda has long recognized this, with the concept of viruddha...
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The Ayurvedic Secret to Vitality and Immunity: Understanding Ojas
In the ancient wisdom of Ayurveda, there is a force that pulses within us, a golden essence that determines our vitality, our immunity, and our...
The Six Stages of Disease According to Ayurveda: Shat Kriya Kala Explained
In Ayurveda, there is a concept called Shat Kriya Kala. It’s about how disease grows in the body. It’s old knowledge that tells us about...
The Surprising Connection Between Triphala and Colon Discolouration: A Case Study
I often encounter patients with unique health concerns that require careful investigation and explanation. Recently, one of my long-time patients, Raman, reached out to me...
The Power of Ayurveda’s Six Tastes
The sun dipped below the horizon, painting the sky in hues of orange and red, as I sat across from my patient, a middle-aged physics...
Why We Fall Sick? Ayurveda’s Three Timeless Truths
Sickness comes to us all. It is an inescapable part of the human condition. We battle against microbes and germs, but are they truly the...
Balancing Your Tridoshic Constitution: An Ayurvedic Approach
The sun rises, and with it, the promise of a new day. As I sit in my home, sipping a cup of piping hot pomegranate tea, I...
The Healing Power of Daily Self-Massage in Ayurveda
I’ve seen a lot in my years as an Ayurvedic doctor. People come to me tired, anxious, and out of balance. They want the latest...
Nature Prescriptions: The Healing Power of Ayurveda and the Great Outdoors
The world is changing. Doctors, those bastions of modern medicine, are starting to see the light. They’re scribbling down prescriptions for time in nature, sending...
Gulkand: The Sweet Ayurvedic Remedy for Digestive Health
Gulkand, also known as rose petal jam, is a traditional Indian sweet prepared by mixing fresh rose petals with sugar and allowing them to ferment...