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Indian Ancient Food Practices That We Still Follow

  • 07 Mar 2019
Indian-Ancient-Food-Practices-That-We-Still-Follow

In the rise and fall of civilizations, food habits have played a major role.

“Don’t go out on an empty stomach, don’t talk while eating, don’t share glasses and don’t chomp.” These are much more than just good manners!

Astro Ulagam found that going back to some of these habits can magically impact your health.

1) Sitting on the floor while eating

Sitting on the floor cross-legged is practiced in India. This is typically known as a yogic posture 'Sukhasan', which is said to massage the abdominal muscles, boost circulation in lower part of the body and increase flexibility.

2) Eating food with hands

According to Ayurveda, when the five fingers are put together in the mouth, it forms a mudra or yogic position that activates the sensory organs to keep prana in balance. It also improves digestion because when the hand touches the food, the brain sends signals to the body to release digestive juices. This is probably the reason why food tastes better when eaten with hands.

3) Early morning breakfast

The roots of having an early morning breakfast go long back in history. If you want to lose weight, you must eat your breakfast 15 minutes of waking up. By postponing or skipping breakfast, you will become ravenous during lunch time and wreck your metabolism.

4) Food contamination with saliva

The concept of contamination with saliva is called uchchishtam in sanskrit, engili in Telugu, and jutha in North India. It is considered unholy and extremely unhygienic. It was a taboo in ancient India to avoid sharing food which is still held in abeyance and considered forbidden in a number of traditional Indian families.

5) Not talking while eating

The main reason behind this is the fear of choking on food or hurriedly gulping it down without chewing. It is encouraged to chew the food well for a better digestion.

6) Cooking in earthen utensils

Clay pots are alkaline in nature and they mix well with acidic food and balance its PH level. So, deadly diseases such as cancer do not develop in an alkaline atmosphere. It also adds calcium, phosphorus, iron, magnesium, sulphur and several other minerals to food.

Resource: thisismyindia.com
Images: pinterest.com & quinta do anjo ashram



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