Spring Allergies? How Ayurveda Can Help You Breathe Easier
Eat Bitter, pungent, and astringent foods this Spring
Spring is a time of beauty and warmth, but it can also bring discomforts such as a runny nose, sore throat, weight gain, heaviness, and fatigue due to the increased presence of Kapha in our body. Kapha (earth and water elements), in Ayurveda, is one of the three doshas that are responsible for our body's balance and health. It governs stability, structure, and lubrication, but excess Kapha can cause sluggishness, congestion, and respiratory issues.
To counteract the tendencies of spring fever, as an Ayurvedic doctor I recommend you consume nature's natural harvest of bitter, pungent, and astringent foods, which have a powerful effect on our body's balance and health. Research has shown that the mouth-puckering astringent taste can have a kapha-reducing effect, which can antidote the wet, moist, and congestive properties of Kapha.
Bitter foods such as tea, red grapes, legumes, seeds, pomegranates, leafy greens, arugula, berries, bitter roots like dandelion and burdock, broccoli, brussels sprouts, and kale all have a drying effect on the body and can help reduce Kapha. Pungent spices such as mustard seeds, chili peppers, ginger, cloves, and cayenne in your diet not only stimulate and balance Kapha but also make your digestive system function properly.
On the other hand, it's best to avoid cold, heavy, and sweet foods, such as ice cream, cold salads, and sugary treats, which can increase Kapha and exacerbate the symptoms of spring fever.
A case study of my lovely patient in her early 40's illustrates the power of Ayurvedic principles in treating spring seasonal allergies. During her initial consultation, she complained of sneezing, sore throat, runny nose, itchy dry eyes, and not sleeping well at night. To help reduce her Kapha and alleviate her symptoms, I changed her diet to warm, light, spicy foods, and she was advised to drink pungent teas like turmeric and ginger tea.
Additionally, her sleep schedule was addressed, and I prescribed immune-building herbs, pranayama, and yoga. The following spring she had no or greatly reduced symptoms by starting early with these suggested lifestyle changes. The beauty of Ayurveda is that every treatment is customized to each person’s unique mind-body constitution and imbalances.
In conclusion, incorporating bitter, pungent, and astringent foods into our diet can help reduce Kapha and alleviate the discomforts of spring fever. Remember food is thy medicine and by making conscious food choices, we can support our body's natural balance and healing mechanisms and prioritize our health and wellbeing during the changing seasons.