An inflammatory state is any state in the body that is characterized by symptoms including burning sensations, heat, swelling, redness and exquisite pain or tenderness. In Ayurveda, this state of inflammation is correlated with pitta dosha, characterized of hot, light, ascending and quick-moving qualities. A pitta-reducing diet is predominant in sweet, bitter and astringent flavors, expressing the qualities of cold, heavy and dry to keep the hot, light and wet qualities of pitta in check. This includes a preference for foods such as:
- Soup stock made from vegetables, mushrooms, as well as cooling herbs and spices (e.g. Garden Vegetable Soup)
- Lean cuts of meat, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Herb Poached Wild Salmon)
- Leafy greens and other vegetables, steamed or eaten raw
- Whole grains and legumes, prepared as soups and stews with cooling herbs and spices (e.g. Goji Quinoa Pilaf)
- Raw milk, fresh yogurt, buttermilk (e.g. Khadi)
- Fresh fruit, with minimal citrus and sour varieties
- Cooling fats and oils, such as coconut and ghee
- Cooling/neutral herbs and spices, e.g. coriander, fennel, turmeric, clove, mint, cumin, licorice
- Cane sugar (jaggery, gur) in limited amounts