01/4What does Ayurveda say about eating and cooking saag?
Since ages, saag or leafy greens have been an inseparable part of Indian cuisine, but what makes it so unique is the nutrient dense composition and delicious taste of saag. But did you know that Ayurveda doesn’t vouch for adding too much saag to the diet, despite the umpteen health benefits, here’s why!
02/4What does Ayurveda say about saag?
According to the books of Ayurveda, it is believed that consuming saag in the right season is essential to reap the benefits. Also one must follow the right way of cleaning, washing and cooking saag with spices that pacify the vata effect of saag. It is believed that too much consumption of saag can lead to gas, acidity and bloating.
Eating saag creates Ama(toxin) in the body which affects the digestion as well as the liver, skin, respiratory system and often triggers joint pains.
Most leafy greens have Vatta properties, thus it is best to consume them in moderation during the Kapha and Pitta seasons. This helps in pacifying the effects and helps the body to reap the benefits of the leafy greens. As per Ayurvedic experts, it is best to consume saag during the day time, when the body has a higher ability to digest the food. Here are some simple ways to follow before you cook saag at home to reduce the effect of vatta on your health.
03/4Here’s how you can cook saag in the right way according to Ayurveda:
The best way to cook saag is by following some simple steps that help in pacifying the impact of Ama.
To begin with, wash the saag under running water for 3-4 minutes. Drain the water and spread the saag to dry in normal temperature.
Next, remove the stalk of the saag. Once the stalk is removed, chop the saag into small pieces so that it takes less time to parboil or cook.