Winter remedies in foods...

Smita Mishra

Cold foggy mornings, glistening dew on velvety leaves, sky arrayed with feathery clouds and the feeble yellow disc called sun trying vainly to warm the chilly air- are not the only amazing things about winters. Its beauty also lies in the bounty it offers in shape of abundance in nature. From fruits to flowers, winter in tropics is all about colour and diversity.

From dahlia, chrysanthemums and pansies to tomato, lettuce and carrots- the list is unlimited.

In nature nothing exists without a reason. If the word laziness is writ large on the season it is because we are expected to conserve our energies like animals do. And if the bounties offered are huge it is because we eat healthily to guard our systems against the ravages of cold.

Our bodies consume a certain amount of energy to digest food (this is the principle on which zero calorie diet is based as the calories in such a diet is less than the what is required to digest them). In winters heat loss is rapid and hence the energy requirement of the body is more. This is the reason why many animals hibernate in winter when food is difficult to obtain. Their bodies consume stored fat. But we cannot afford the comfort of sleeping through the winter and hence we need special foods for fortification against cold and related illness.

So what do we eat to feel hot and cosy from within? The key lies in the season itself:

Honey: Honey is considered a warm food. That is why its excessive intake in summer is forbidden. It is a must ingredient in Ayurvedic medicines for cough and cold. It contains small quantities of antigens found in flowers and helps in building up immunity. The good news for diet conscious people is that it is not fattening as it contains invert sugar, which is easy to digest. But if you have honey with milk and almonds, you are sure to add a few pounds.

Honey is an excellent anti bacterial agent, prevents moisture loss and is rich in enzymes. A spoonful of honey with lemon in warm water taken everyday keeps one fit and sheds extra flab. But honey during summers should be taken with caution.

Amla: Amla, in ancient medicinal treatises has been referred to as the “remover of all diseases”. The whole of Ayurveda is filled with praises for Amla. Even in its dry form it is among the richest sources of vitamin C. Amla is good for liver, digestion, skin, hair, and controls acidity, blood sugar and cholesterol. Amla is said to contain the key to youthfulness and it is a panacea for all stomach ailments. It is a major ingredient in Chyawanprash taken during winters. Chutney of fresh amla, powdered amla or or amla cooked in sugar syrup taken everyday during winters improves immunity.

Saffron: Cultivated in Kashmir and as expensive as precious metals, Saffron or Kesar has been hailed as the source of beauty and health since times immemorial. When consumed with milk it increases body’s resistance and when mixed with cream and applied on face it makes skin clean, spotless and radiant. In winters it can be boiled with raisins, milk and almonds and taken daily before going to sleep. In this form it acts as a great tonic and induces peaceful sleep.

Ashvagandha: Ashvagandha has a rejuvenating effect on body. It is a stress buster and due to its warm effect its consumption is recommended in winters. A popular ingredient of Ayurvedic tonics, it induces sleep, prevents water retention in body and improves immunity.

Tulsi: Tusli is regarded sacred in Indian treatises not for no reason. The immense merit with which it is associated places it atop among “life foods”. Rich in vitamin A, C, calcium, zinc and iron, Tulsi helps body fight all cold borne diseases like cough, cold, sinusitis, pneumonia and all respiratory disorders. It is also a powerful antiseptic and anti malarial agent. This explains why all old British bungalows have Neem and Tusli growing in abundance.

Taken raw with pepper and honey in empty stomach, it is an excellent remedy for cough and cold. It can also be boiled in water, and with a pinch of cinnamon added, this water can be consumed early in the morning to fight cold and increase body resistance.

Gur or Jaggery: ‘In season foods’ are best for health. Gur or Jaggery a gift of winter is also an excellent remedy against its ills. It is considered a warm food and it can be consumed in a variety of ways. It is healthier than sugar as it contains a number of vitamins and minerals like phosphorous, iron, magnesium and potassium and is a natural cure for cough, cold, migraine, asthma, fatigue and indigestion.

Consuming jaggery in winters helps in generating enough heat in the body, thus keeping you warm inside.

Jaggery is not just healthy but also has its own peculiar taste and can be used in a number of ways as a replacement of refined sugar. A spoonful of it can be mixed in warm milk and taken at night. Taken along with fresh ginger it cures cough.

Ginger: Ginger is considered so warm that many times its use is forbidden in summers or by patients, who are not supposed to eat hot and spicy food. It is one of the most medically blessed spices in the Indian kitchen. It contains antioxidants that help build strong resistance. If taken daily in small quantities, it not only keeps the body warm but also cures ulcers, mild fever, acidity, common cold, cough and aids digestion. A glass of ginger ale can help cure flatulence while a glass of hot ginger tea can prevent cold. Ginger grated, deep fried in ghee, mixed with honey or sugar and eaten a tea spoon daily is a sure shot cure for irritating cough.

Mustard: Winter food should be cooked in mustard oil as it not only improves the metabolism rate, but also has anti bacterial, anti inflammatory and anti septic properties. It is rich in micronutrients like selenium, magnesium, zinc manganese, calcium and Omega 3 and is good for skin and hair.

Mustard oil can be applied all over the body before taking a bath as a cure for dry chapped skin. When suffering from cold it can be heated with crushed garlic and applied on chest and nose.