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. |
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| LIFESTYLE | Day sleeping, bathing, Excessive eating Suppression of natural urges, Physical exercise, |
