Pitta in me

Is interesting to know what’s our body type and start working on it, to balance it out with a healthier diet.

By understanding my body type as a Pitta dosha, I have better control on both my body and mind.

The characteristic of Pitta:

The Pitta dosha controls digestion, metabolism, and energy production. The primary function of Pitta is transformation. Those with a predominance of the Pitta principle have a fiery nature that manifests in both body and mind.

  • Pittas are usually of medium size and weight. They sometimes have bright red hair, but baldness or thinning hair is also common in a Pitta. They have excellent digestion, which sometimes leads them to believe they can eat anything. They have a warm body temperature. They sleep soundly for short periods of time and have a strong sex drive. When in balance, Pittas have a lustrous complexion, perfect digestion, abundant energy, and a strong appetite. When out of balance, Pittas may suffer from skin rashes, burning sensations, peptic ulcers, excessive body heat, heartburn, and indigestion.

In order to keep a balance, I am trying to make the changes to my lifestyle. To allow my mind to calm down with some free time everyday, and not skip meals. Eat more cooling food (sweet fruits & melons). Keep some plants and fresh flowers, cooling and sweet aromas (sandalwood, rose, lavender) at home. Laugh a lot, and stay happy.

Choose the food that help to balance the heat.

  • Dairy can help balance the heat of Pitta. This includes milk, butter, and ghee. Sour, fermented products such as yogurt, sour cream, and cheese should be used sparingly as sour tastes aggravate Pitta.
  • All sweeteners may be taken in moderation except molasses and honey.
  • The best oils to pacify Pitta are olive, sunflower, and coconut. Use less sesame, almond, and corn oil, which are more heating.
  • Wheat, rice, barley, and oats are the best grains to reduce Pitta. Eat less corn, rye, millet, and brown rice.
  • Stick to sweeter fruits such as grapes, melons, cherries, coconuts, avocados, mangoes, pomegranates, fully ripe pineapples, oranges, and plums.
  • Reduce sour fruits such as grapefruits, apricots, and berries.
  • The vegetables to favor are asparagus, cucumbers, potatoes, sweet potatoes, green leafy vegetables, pumpkins, broccoli, cauliflower, celery, okra, lettuce, green beans, and zucchini.
  • The vegetables to avoid include tomatoes, hot peppers, carrots, beets, eggplant, onions, garlic, radishes, and spinach.
  • Pitta types should use seasonings that are soothing and cooling. These include coriander, cilantro, cardamom, saffron, and fennel. Hotter spices such as ginger, cumin, black pepper, fenugreek, clove, salt, and mustard seed should be used sparingly. Very hot seasonings such as chili peppers, and cayenne are best avoided. Chew on fennel seeds after meals to cool down acid in the stomach.
  • For non-vegetarians, chicken, pheasant and turkey are preferable while beef, seafood, and eggs increase Pitta and should be minimized.

More information on Pitta:

https://chopra.com/article/understanding-pitta-how-feed-your-inner-fire

“Eat Healthy, think Better” anonymous

Jess Chua

200hrs YTT weekend March 2018
 

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