01/02/2026
Many modern nutrition articles focus on what we eat — calories, macros and nutrients — while Ayurvedic teachings emphasize how food is consumed, including temperature, timing and digestive strength. Some Ayurvedic articles explain digestion primarily through Agni (digestive fire), while others zoom in on food temperature as a subtle but powerful influence that either supports or disrupts digestion. This perspective shows why mixing hot and cold foods isn’t just a preference issue in Ayurveda, but a functional one: cold elements can slow digestive enzymes, while warmth and spices help maintain metabolic rhythm and prevent ama (undigested residue). By comparing these approaches, Ayurveda invites us to see digestion not as a mechanical process, but as a dynamic interaction between food, fire and awareness.
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In Indian households, it’s common to enjoy hot parathas........ Read More...