Don't Eat curd during pregnancy if you are having following conditions !

 In Ayurveda, food plays a crucial role in shaping a healthy pregnancy. Curd, though nutritious, is considered “heavy” (guru) and “heat-producing” (ushna), which can sometimes disturb the delicate balance of doshas during pregnancy. That’s why it’s important to know when and how to avoid curd for your well-being and your baby’s growth.

                                         

 

Don’t Eat Curd During Pregnancy If…

➡️ You have acidity or heartburn – 

Curd increases Pitta, causing heat and discomfort.

➡️ You feel bloated or constipated – 

Curd is guru (heavy) and can slow down digestion.

➡️You eat it at night – 

Ayurveda strictly avoids curd at night due to risk of Ama (toxins) buildup.

➡️ You experience skin itching or rashes – 

Sour curd may aggravate Pitta leading to skin flare-ups.

➡️ You suffer from cold, cough, or sinus issues –

 It can increase Kapha and worsen congestion.

✅ Prefer fresh buttermilk (Takra) with rock salt and jeera for digestion support during pregnancy.

Who cam eat curd during pregnancy ?? Stay tuned ..
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Bottle gourd - Most ignored Pregnancy food with big Benefits !

Meet Lauki (Bottle Gourd) – one of Ayurveda’s most recommended vegetables during Garbhavastha (pregnancy).






Here’s why every mom-to-be should give it a chance:

As per Ayurveda, lauki is: ✅ Sheetala (cooling) – helps balance aggravated Pitta
✅ Laghu (light to digest) – supports a calm digestive system
✅ Mutrala – helps reduce water retention & swelling
✅ Rich in water – keeps the body hydrated naturally.

👶 Pregnancy-Specific Benefits:

💧 Keeps you hydrated and cool

🍲 Prevents constipation when eaten cooked and warm

💚 Supports liver function and reduces pregnancy-induced acidity or bloating

😴 Helps calm the mind and support better sleep

🧠 Aids mental clarity and lightness – very important for emotional well-being during pregnancy

🥣 How to Include It Safely:
✔️ Cooked sabzi with jeera, ajwain & ghee
✔️ In soft khichdi with moong dal
✔️ In soup form for light digestion
✖️ Avoid raw lauki juice unless advised and under supervision

💡 Remember: Ayurveda values seasonal, easy-to-digest, and balancing foods during pregnancy – and lauki fits that list beautifully.

🔖 Save this & share with an expecting mom – she might thank you later 💚

[ Pregnancy; Ayurveda, Bottle gourd, Lauki ]

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Don't Eat Sabudana during Pregnancy without "These" Precautions !!

 🚫Don’t Use sabudana During Pregnancy Without Knowing These Precautions!🚫

Sabudana (Tapioca) is commonly used during fasting and thought to be light, but in Ayurveda, we always assess food through its gunas (qualities) and effects on doshas—especially in Garbhini Paricharya (Ayurvedic pregnancy care).

                                          

🍃🍁According to Ayurveda:🍃🍁

⚠️ Sabudana is guru (heavy) and manda (low in nutritional essence).

⚠️ It can increase kapha and meda dhatu, leading to lethargy or unnecessary weight gain

⚠️Excessive use may reduce agni (digestive fire) and cause ama (toxins) buildup

⚠️ Not ideal in Kapha-pradhan conditions like gestational diabetes or sluggish digestion

✅ When can it be used?
Occasionally, in small quantities, and always combined with agni-deepana ingredients like ghee, cumin, or black pepper — and only if digestion is strong!

As a Vaidya, I advise conscious eating in pregnancy. "Yukta ahara is the foundation of a healthy prasava and shishu (delivery and child).”

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