6 food combinations that act like antidotes for the body

Cooking is a seamless blend of art and science. While some ingredients are added to make the dish look eye-pleasing, there are also ingredients that are added to make the dish healthy and benefit different functions of the body. Shweta Shah, a celebrity nutritionist, recently shared a list of food combinations that we have been following for ages and explained the science behind the practice. Scroll to read the details.

According to Shweta, brinjal can cause itchiness or skin flare-ups in some Pitta types. Adding a few methi seeds while cooking it can help reduce inflammation and purify blood.

She states that bottle gourd can weaken Agni if eaten at night or raw. She suggests adding black pepper while cooking it, as it warms up the body and balances the cooling effect.

Bitter gourd is very dry and sharp, adding coconut or sesame seeds, helps balance its bitterness and prevents aggravation of Vata.

Both these root vegetables are heavy and might cause constipation for some. Adding mustard seeds while cooking them helps break down starch and prevent sluggishness.

According to Shweta, spinach is rich in iron and can be hard to absorb due to oxalates. Adding lemon and black pepper helps enhance iron absorption and prevent heaviness.

These cruciferous vegetables are gas-forming and Vata-aggravating. Adding ajwain to them while cooking helps cut down gas and support digestion, informs Shweta.

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Disclaimer: The information provided in this article—is intended for general informational purposes only and should not be considered medical advice. Always consult your health practitioner before starting any routine.