In the health-conscious urban hubs of India, the salad bowl has long been a symbol of clean eating. But as February’s chill persists, Ayurvedic practitioners are issuing a clear warning: that raw salad might be doing more harm than good. According to the principles of Ayurveda, winter weakens the body's ability to handle cold, raw foods, which can dampen the digestive fire (Agni) and lead to mucus accumulation, bloating, and increased susceptibility to colds .
"The body's physiology changes with the seasons," explains Dr. Govindrajan, an Ayurvedic chief innovation officer. "In winter, Vata dosha dominates, which brings cold, dry, and light qualities. Consuming raw salads exacerbates these qualities, leading to imbalances. Instead, we need to counter the cold with warm, unctuous, and well-cooked meals." This means swapping the raw veggie platter for warm, soft, and nourishing cooked foods .
The ideal winter plate, according to Ayurveda, is built around easily digestible, warm ingredients. Khichdi, often considered the ultimate comfort food, is actually a perfect winter meal when prepared with lots of ghee and warming spices. The addition of garlic, cumin (jeera), and asafoetida (hing) in the tadka supports digestion and prevents bloating. Similarly, steamed or sautéed sabzis (vegetables) are far superior to raw salads because the cooking process makes them easier to digest and assimilate .
So, what should you eat? Focus on root vegetables like carrots, sweet potatoes, and beets, which are grounding and energy-giving. Include warming dals like urad and masoor, and cook them with spices like ginger, black pepper, and turmeric. Soups made from lauki, spinach, or carrot-ginger are excellent as they hydrate and nourish without cooling the body. The key takeaway is to ensure everything you consume is warm—both in temperature and in its energetic quality—to keep your internal Agni blazing strong against the external cold .
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