Uttarayana (movement of the sun towards the north), also known as Aadan Kaal (the one which decreases the strength of the human body), and Dakshinayan (movement of the sun towards the south), also known as Visarga Kaal (the one which increases the strength of the human body), are the two primary divisions of the year, according to Ayurveda.
For example, Varsha (rainy season), Sharad (October heat), and Hemanta rutu (winter season) are all part of the visarga kal.
The months of Ashwin and Kartik make up the Sharad rutu on the Hindu calendar.
Alternatively, in the English calendar, this season begins on September 22 and ends on December 21.
The body's strength is bolstered in this Ayana through moistness, humidness, and fluidity. Dakshinayan is characterized by a rise in physical power as a result of a decrease in body temperature.
Given the lunar predominance in this Ayana, the moon's calming Som Guna is very effective.
The heat caused by Aadan Kala is dissipated by the clouds, rain, and breeze in Visarga Kala. Snigdha Guna (unctuousness) and Lavana rasa (saltiness) are present in the air.
When it comes to eating, it's best to focus on the three tastes of bitter, sweet, and astringent.
Diet should be of a light and calming nature. Shaali rice, wheat, barley, and Sathi rice are all examples of cereals. Pulses like green gram are under the category of Shimbi Dhanya (beans).
Sugarcane-derived foodstuffs and milk are advisable. Guava, black resins, and gourds are some of the fruits and vegetables that may be found useful in this season.
Spicy and oily meat should be avoided. Mutton can be taken in lesser quantities. External applications of paste made of sandalwood, vetiver, and camphor help fight the heat.
Dressing up with light-colored and clean clothes is advisable.
Given that Pitta Dosha is in vitiated condition, the most important Panchkarma treatment to perform during this season is Virechan i.e., medicated purgation.
As a result of an increase in Pitta, the blood tissue of everyone gets vitiated during this, which can result in a number of different skin problems.
Therefore, blood purifying is necessary. For this, the use of Tikata Ghrita which is medicated ghee, and the subsequent Raktamokshan (bloodletting) is very useful.
Also, it's best to cut out on foods like fish and beacon and beef, which are heavy and cause an accumulation of pitta.
Consumption of alkaline foods, curd, and heavy alcohol is discouraged. Along with this, eating in excessive quantities with a stomach full should be avoided in this season.
The sun, dew, and easterly winds should not be allowed to beat down on something for too long. Besides this, sleeping in the daytime, and night vigil is also prohibited in this season.
Since Pitta is more prevalent (Prakopa) in Sharad rutu, Agni has less of a chance to flourish there.
Spicy, sour, acidic foods, and indigestion - all these contribute to an excess of Pitta, and this Pitta dampens the digestive fire by entirely lodging it.
For the very reason, we Indians celebrate Kojagini Pornima in this season when we drink the milk processed with sugar, keshar, etc kept under the moonlight.
Such festivals possess the underlying healthy rituals which are ingrained in our cultures from so many years.
So next time, don’t hesitate to enjoy a glass full of this sweet and soothing milk without thinking about calories and fats.
Edited by–Dr. Neelesh Patil.