Volume III · Part IV-B · Chapter 50
Myths and Facts in the Ayurvedic Kitchen
The Six Seasons in Depth
About 1 min read
| Common belief | What the panel says |
|---|---|
| "Jaggery and honey are healthy, so you can eat as much as you like." | Ayurveda prefers them for their qualities, but nutritionally they are sugars. ICMR-NIN (2024) treats all added sugars alike; keep portions small. |
| "Ghee is always bad for the heart." | Ghee is a saturated fat and should be measured; in small amounts within a balanced diet it is a traditional and valued food. Guests with heart disease follow their doctor's advice. |
| "Raw food is always healthier." | For older adults with weaker digestion and teeth, cooked food is usually easier to digest and safer. Cooking also makes some nutrients more available. |
| "Ayurveda forbids all cold water." | Ayurveda advises against iced water, especially with meals. Water cooled naturally in an earthen pot is fine in summer. |
| "Fasting is always good for health." | Gentle lightening (langhana) helps when digestion is heavy; prolonged or dry fasts can harm older adults. Fast safely (Chapter 32). |
| "Turmeric cures everything." | Turmeric is a valuable culinary spice. High-dose supplements can interact with blood thinners and other medicines and are taken only on medical advice. |
| "Copper vessels make all water medicinal." | Storing drinking water in clean copper is traditional; copper is never used for cooking, milk or sour drinks. |
| "If it is natural, it is safe." | Herbs are active substances. Medicinal herbs, kadha kits and nasya oils should be used on the advice of a qualified practitioner. |
| "Ayurveda and modern medicine conflict." | They often agree — warm, fresh, home-cooked food; regular routine; sleep; moderate exercise; less salt and sugar. Where they differ, the guest's doctor decides on medical matters. |
| "Spicy food is Ayurvedic." | Traditional Ayurvedic food is lightly and thoughtfully spiced for digestion, not fiery. Excess chilli aggravates Pitta and Vata. |