SEASONS AND DOSHAS
Ritu (Season) categorized by distinctive features expresses different effects on the body as well as on the environment.
|RITU (SEASONS)||MASS (MONTH)||PROPERTIES OF THE SEASONS|
|Shishira||Magha and Phalguna
(Mid-January To Mid-March)
|Cold and dewy season (Late winters)|
|Vasanta||Chaitra And Baisakh
(Mid-March To Mid-May)
|Grishma||Jyeshtha And Aashadha
(Mid-May To Mid-July)
|Varsha||Shravan And Bhadrapada
(Mid-July To Mid-September)
|Sharad||Aashvin And Kartika
(Mid-September To Mid-November)
|Hemant||Margshirsha And Pausha
(Mid-November To Mid-January)
Accumulates in Dry or dehydrating heat of the summer. Aggravates in Rainy season.
Accumulates in Rainy season. Aggravates in autumn when the heat returns.
Accumulates in Cold season. Aggravates in spring.
EFFECT OF SEASONS ON OUR HEALTH
SHISHIRA (MID-JANUARY TO MID-MARCH)
Deposition of the Kapha Dosha occurs. The strength of the person decreases. Agni (Catabolism) is in a higher state.
VASANTA (MID-MARCH TO MID-MAY)
Increased Kapha during Shishira gets liquefied by the heat of the sun (spring). The digestive fire (Agni) minimizes and causes many diseases.
GRISHMA (MID-MAY TO MID-JULY)
Kapha gradually decreases. Vata starts increasing. Agni of the person persists in mild state. The strength of the person lessens.
VARSHA (MID-JULY TO MID-SEPTEMBER)
The strength of the person again becomes less. Vitiation of Vata Dosha. Deposition of Pitta Dosha. The Agni (digestive activity) is weak. All these conditions cause many diseases.
SHARAD (MID-SEPTEMBER TO MID-NOVEMBER)
Sudden exposure to the warm rays of sun, aggravates Pitta during sharad (Autumn). Pacification of vitiated Vata Dosha. Increase in the activity of Agni. The strength of the person remains medium.
HEMANT (MID-NOVEMBER TO MID-JANUARY)
Powerful digestive fire, because it gets obstructed from flowing outward due to external winter. Vitiated Pitta Dosha gets pacified. Activity of Agni is increased. Improvement and increase in the strength.
EFFECT OF DIET ON OUR HEALTH
SHISHIRA (COLD AND DEWY SEASON)
Sweet, sour and salt taste foods help to reduce the vata. Preferred - Foods having Amla (sour) as the predominant taste.
- Cereals and pulses,
- Wheat/gram flour products
- New rice, Corn
- Sugarcane products.
- Milk and milk products.
Foods having Katu (pungent), Tikta (bitter), Kashaya (astringent) predominant Rasa.
VASANTA (SPRING SEASON)
Foods easily digestible.
- Roasted meat
- Mango juice
- Food having cold potency and hard to digest
- Food, sour, sweet and fatty food
- Curd, Cold drink
GRISHMA (SUMMER SEASON)
Food - Madhura (sweet), Snigdha (unctuous), Sheeta (cold), and Drava (liquid)
DRINKING PLENTY OF WATER AND OTHER LIQUIDS:-
- Cold water
- Fruit juices (Mango juice)
Food - Lavana and Katu (Pungent) and Amla (Sour) taste and Ushna (Warm) foods
VARSHA (RAINY SEASON)
Foods with Amla (sour) and Lavana (salty) taste and of Sneha (unctuous) qualities.
- Old barley
- Rice and wheat
- Boiled water.
- Mastu (thin water of yoghurt).
Foods - Heavy and hard to digest foods, like meat.
SHARAD (AUTUMN SEASON)
- Foods having Madhura (sweet) and Tikta (bitter) taste.
- Laghu (Easily digestible food) and cold foods.
- Rice and Wheat
- Green gram
HOT, HEAVY, BITTER, SWEET, AND ASTRINGENT FOODS:-
- Meat of aquatic animals
- Oil and fat
- Strong liquors
HEMANT (WINTER SEASON)
Sweet, sour, and salty foods.
- New rice
- Flour preparations
- Green gram
- Various meats
- Milk and milk products
- Sugarcane products
- Shidhu (fermented preparations)
- Tila (sesame seeds)
- Vata aggravating foods like Laghu (light), cold, and dry foods.
- Cold drinks.