Diet plan for “kapha” persons..
OF the three body humors envisaged by ayurveda, the “kapha” has been described as static, slow, dense, cold, unctuous and heavy. People with overwhelming “kapha” characters are
individuals having a stout and well-developed body covered with muscles and fat.
With a thick, moist, soft and smooth skin, they have a tendency towards obesity. They also have a deep and prolonged sleep pattern and with a conciliatory mental approach, “kapha” people are usually slow to anger. Endowed with a steady and easy going nature, they are known for their measured reactions to the matters concerning them.
Though the appetite of “kapha” people is constant, their slow metabolic rate and fat accumulating predisposition usually make them say that if they take water, it acts like ghee. Individuals with the “kapha” dominance do best with a warm, light and dry diet and they are the only one who can conveniently fast once a week.
Tastes that increase “kapha” are sweet, salty and sour, whereas pungent, bitter and astringent tastes decrease it. Food that is cold, heavy and oily also has an adverse effect on them.
“Kapha” people should carefully plan their diet scheme which focuses more on lunch as their principal meal. Although they do well on a lighter breakfast and dinner, they can also adjust themselves to two main meals like the one at mid-day and the other early in the evening. “Kapha” types have a tendency to crave for sweet and oily dessert and are also known for their off-time raids at the kitchen, a habit they should always avoid.
A diet of whole grains and steamed vegetables is best suited to them. Salad of raw vegetables also has a salutary effect on their system, but rice is usually unsuitable to them.
Fruits like apple, peaches, pears, apricots and pomegranates and those which are not overwhelmingly sweet and sour are favourable to the “kapha” persons. They can sparingly take dry fruits, but most of the nuts due to their oily nature are not good for them.
Since oils are unctuous and heavy and have the same nature as “kapha”, they should be used in a very small quantity.
However, mustard oil is considered lighter than the oils derived from sunflower and groundnut but still “kapha” persons are best advised to check their menu carefully to exclude any food item which has high oil contents and is greasy and fried.
Since most of the dairy products are heavy for “kapha” persons, they are advised to use ghee or butter as little as possible. The milk of buffalo is heavier than that of cow.
Ayurveda indicates that it is the goat milk which suits best to a typically “kapha” person. Next comes the buttermilk prepared by blending one part of low fat curd with three to four parts of water.
Spices like ginger, clove, pepper, cinnamon, cumin and coriander increase a person’s metabolism and prevent fat and water from accumulating in the tissues.
They are beneficial if used in moderation by the “kapha” type. Excessive salt should be avoided. “Kapha” people generally do not need meat as they are less likely to suffer from tissue deficiency.
However, if they are to take such foods, it should be roasted and not fried. Disciplined use of stimulants like tea, coffee or herbal tea and controlled and occasional use of alcohol may also be beneficial to them.
As sleeping immediately after meals adds to various “kapha” problems in the body, they are best advised to take a gentle walk after eating.
To keep their system active and fit, a regular or occasional intake of one to two gm of Trifla Churna or the Trikatu Churna made of powders of black and long pepper and dry ginger in equal quantity is the most suitable and safe medicine for “kapha” persons.
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