90 YOGA JOURNAL
CARRY ESSENTIAL OILS.
My favorite for India is doTERRA
DigestZen, which contains an Ayurvedic
blend of anise seed, peppermint plant,
ginger root, caraway seed, coriander seed,
tarragon plant, and fennel seed oil. I drink
this with hot water every day—even when
I'm not traveling to India—to keep my
digestion on point.TAKE OIL OF OREGANO
CAPSULES.
Start with one dose a day (follow
instructions on the supplement package)
three days before you go to India and
continue it taking every day while you’re
there. “Oil of oregano is like a natural
antibiotic, which can help prime your body
for any exposure to bacteria or parasites,”
Rose says.TAKE PEPPERMINT OIL
CAPSULES BEFORE MEALS.
This will help aid digestion and also
kill bacteria.7
WAYS TO STAY
HEALTHY ON
THE ROAD
TAKE HIGH-QUALITY,
DIVERSE-STRAINED, SHELF-
STABLE PROBIOTICS.
India can be hot, even when you’re traveling
in winter, which is why you’ll want to
make sure none of your supplements
require refrigeration. “Probiotics are great
because they introduce more bugs to
your microbiome and have been linked
with higher immunity,” Rose says. “In the
US, we’re not exposed to a wide range of
bacteria in our food source. In India, you
will be—and that can be a major shock to
your digestive system.”PACK PROTEIN BARS.
Choose a low-glycemic, high-fat bar with
medium protein to keep you satiated and
nourished. You will be ecstatic when you
have nothing else to eat and remember
you have these bars in your bag.BRING YOUR OWN
CHOCOLATE.
If you have a sweet tooth, carry your own
low-glycemic, high-quality chocolate.
“Indian sweets have a lot of sugar and
dairy, which can cause an upset stomach,”
Rose says.ALWAYS CHOOSE COOKED
FOODS AND PEEL-ABLE
FRUITS.
The reason everyone tells you not to
eat raw foods in India is because of the
different bacteria and parasites in the soil,
Rose says. Her go-to meal: palak paneer
(spinach curry with cottage cheese) with
vegetables, which is a common Indian dish
available at almost any restaurant. “I ask to
replace the cheese with mixed vegetables,
which is usually broccoli, mushrooms, and
peas,” she says. “I have that with whole-
wheat flatbread, called chapati, or rice and
add a side of cucumber raita, which is like
Indian tzatziki.”Banana with almond butter (which Rose
brings with her from the United States)
is one of her favorite breakfasts when
traveling in India. “Mangoes are also
a must-try—during mango season there
are hundreds of varieties,” she says. “Just
steer clear of grapes, berries, and apples—
unless you peel them.”Ayurvedic practitioner and holistic
health coach Sahara Rose shares her best
advice for avoiding an upset stomach
and keeping your immune system strong
when traveling.