Fever – An Ayurvedic Perspective

 

Ayurvedic Treatment for Fever

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

Bitter gourd

Karela

Karavellaka

Momordica charantia

Giloy

Guduchi

Tinospora cordifolia

Drumstick

Sigru

Moringa oleifera

Sponge gourd

Parval

Patola

Trichosanthes dioica

Karkotaka

Kathillaka

NON VEG

Soup of Lava,Kapinjala(grey partridge),Ena(a type of deer),sasa(rabbit)

OTHERS

Massage,Rest,Pulse soup of Green gram, lentils grams, horsegram, hot water

DON’T’S

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,

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