such cases, castor oil can be safely taken in a dose of 10 to 20 ml at bed-time
with hot milk or used simply by adding it into the wheat flour while making the
chapatti.
Olive oil: Though not mentioned in ayurveda, olive oil is a cooking medium in the
countries of West Asia and Europe. It has nowadays gained immense popularity
throughout the world and its massage is specially recommended in emaciated
and weak children. Olive oil is also a favourite of the beauticians as its regular
application is believed to allay premature wrinkling and loosening of the skin.
Being very hot in effect, it should be avoided by persons of pitta prakriti.
Other oils: For cooking purposes many oils like those extracted from the seeds
of groundnut, sunflower and cottonseed are used in India. They are nutritious,
heavy and hot in effect. The rice bran oil, which was previously used in far-
eastern countries, seems to be gradually entering Indian kitchens. It is reported
to be light, easily digestible and closer to the safe parameters set by modern
scientists. But one should not prefer oils which are chemically treated and added
with colouring agents.
Human beings have to depend on Nature for sustenance and
survival. The traditional system of medicine in India dates back to the age of the
Rigveda (2500 to 1600 B.C.). Ayurveda is the Indian indigenous system of
medicine dating back to the Vedic period. The term Ayurveda means Science of
Life (Ayur = life, veda = knowledge). The entire system of ancient Indian
medicine is based on the relationship between man and nature. With the
development of science, many new drugs of synthetic origin have come into
existence and with the rapid growth of the pharmaceutical industry the value and
use of the herbal medicines has come down in the recent past.
SPICES as medicine
Spices and condiments are basically adjuncts that impart a flavour and taste to
the foods to which they are added.They not only improve palatability but also
perform a very important task of preserving foods for long periods.This is made
possible because of the anti-bacterial properties of spices.It is a very well known
fact that salivary and gastric secretions are stimulated by aroma,so it follows that
spices aid in digestion by adding a flavour and a tang to the food we eat.Most
herbs and spices contain the B complex vitamins,and minerals like iron and
calcium in appreciable concentrations.But the quantities eaten are too small to be
significant.The energy value and protein content of the spices is negligible,but
when thses are added,food becomes tastier and people tend to eat more,thus
they may take in more nutrients.Some spices such as green chillies are rich in
vitamin C,and in poor families they may contribute significantly to the vitamin C