Guest guest Posted July 2, 2005 Report Share Posted July 2, 2005 Dear fellows, I came a cross with kitchadi made from red lentils with basmati rice. That is not quite the kitchadi ayurveda speaks about. Could someone of you give me an idea what is the difference between red lentil and mung dal kitchadi? It seems this kitchadi is not easily digested and can also cause constipation, where as proper mung kitchadi does not do so. What are the qualities of red lentils? What are the qualities of mung dal? Can you please give me some arguments or point me towards some information on this matter? Another issue is regarding balancing apana vayu. Apanic foods include the root vegetables excluding potato. Are there also other foods, that are apanic? What food groups should generally be avoided in case of imabalanced apana vayu? Of course trifala, psyllium, increase of fiber, warm saline water, plain warm water in morning, glass of milk with ghee, green veggies and in difficult cases castor oil and senna can be used, but now my question is mainly about which food items to favor, which to avoid - and which foods are considered as apanic. I have found discussion on this matter in Yoga & Ayurveda book by Frawley. Which book would you suggest to dig more deeply into foods and their pranic effects, their effect on subdoshas and dhatus? -- -Ossi Quote Link to comment Share on other sites More sharing options...
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