Fever

Fever – An Ayurvedic Perspective


Do's

CEREALS Barley Jaun Yava Hordeum vulgare,linn
Gruel Yavagu
Old Shali Rice Shali chaval shali
Porridge Daliya
PULSES Green gram Mung dal Mudga Plant Phaseolus Radiatus linn
Lentils Masur Lens culinaris
FRUITS Grapes Angur Draksha Vitis venifera
Pomegranate Anar Dadim Punica granatum
VEGETABLES Sponge gourd Parvala Patola Trichosanthes dioica
Bitter gourd Karela Karavellaka Momordica charantia
Giloy Guduchi Tinospora cordifolia
Drumstick Sigru Moringa oleifera
Sponge gourd Parval Patola Trichosanthes dioica
OTHERS Massage, Rest, Pulse soup of Green gram, lentils grams, horsegram, hot water
NON VEG Soup of Lava, Kapinjala (grey partridge), Ena (a type of deer), sasa (rabbit)


Don’ts

PULSES Chick pea Chana Chanakaha Cicer arietinum
OTHERS Sesame, fast food, Junk food, Heavy food which is not easily digested,

Food causing burning sensation and acidity.
LIFESTYLE Day sleeping, bathing, Excessive eating Suppression of natural urges, Physical exercise,