Tuesday, July 30, 2013
"King of fruits" works better than cholesterol drugs
Ever since the Vedic period, mangoes have been highly appreciated in ayurvedic healing and cooking. Mango trees belong to the same family as cashews and pistachios, and can grow to the height of 50 feet in India. All parts of the tree are used for different purposes. The bark, leaf, flowers, fruit and seed offer a variety of medicinal purposes
Mangoes are rich in antioxidants such as beta-carotene, and Vitamin C, Antioxidants have been shown to play an important role in the prevention of cancer and heart disease. They also contain bioflavonoids, the compounds that help plants capture energy from the sun, and when eaten they aid our immune system. Mangoes also supply potassium and fibre and are low in calories. The insoluble fibre, abundant in mangoes, aids the elimination of waste from the colon and prevents constipation.
Mangoes in AyurvedaMango is extensively used in Ayurvedic cures. Mangoes have the properties of ‘heating’. Mangoes are good for excess wind (vata) and musuc (kapha). A ripe mango helps the body to generate blood. If a glass of lukewarm milk is taken after eating a ripe mango then it energizes the entire system, especially the intestines. Mango increases the seven dhatus. It cleanses the body by eliminating toxins. It cures constipation. The emergence of boils on the body after eating mangoes indicates the cleansing action of mangoes. It is a good cure for loss of weight. This fruit checks premature aging.
Mangoes support all the seven dhatus (body tissues) and provide a very satisfying snack or dessert. An ayurvedic mango lassi provides a great refreshing drink for any summer meal.
Peel the mango and cut the flesh into a blender. Add enough water to cover the mango and puree until smooth. Add yogurt and the rest of the water and blend until smooth.-->