Articles on Ayurveda

Taro root is a starchy vegetable which was originally cultivated in Asia but is now used in a variety of cuisines around the world. It tastes almost exactly like a white potato when cooked and is a healthier alternative than the potato,...

I was extremely fortunate to have sat with Vaidya Rama Kant Mishra who hailed from a 5,000 year-old lineage of Ayurvedic physicians. He had an encyclopedic knowledge of herbs and as a result was asked to give up his busy Ayurvedic practice...

As promised, I am going to discuss another important herb used in Ayurveda, which may not be as popular as the more common herbs we are all familiar with: such as Brahmi, Tulsi, Ashwagandha and Triphala. I am always amazed at the benefits...

Many people know about most of the common herbs that we use in Ayurveda: herbs such as Brahmi which help all brain functions, Tulsi which is amazing for immunity to colds and flus, Ashwagandha, used to help you deal with stress. And of...

The amlaberry is considered a divine fruit in Ayurveda. It is also known as amalaki, Indian Gooseberry, embolic myrobalan and amla. The ancient Puranic texts go so far as to glorify amla as belonging to the realm of divyaushadhi — a...

When I sat with my teacher and mentor, Vaidya Rama Kant Mishra for 20 years, we saw so many patients together, most of whom had overheating in the liver due to the intense amount of toxins circulating through it their whole life, usually...

One thing we all know by now is that modern pharmaceuticals, while they may be life-saving at times, are also riddled with side effects. Which means you take the remedy for one condition and it creates another problem...

When I think of the saying, “No pain, no gain,” I immediately turn my thoughts to the use of karela, also known as bitter melon or bitter gourd. This vegetable has numerous health benefits, but most people’s instinct upon...