Dietary Changes in Spring Can Improve Sleep and Help Relieve Cough and Cold

New Delhi

With the arrival of spring, noticeable changes occur in the weather. Bright sunshine during the day and lingering chill in the mornings and evenings can lead to various health issues. Therefore, it becomes essential to modify one’s diet according to the season.

During spring, many people suffer from sleep-related problems, mainly due to an increase in Kapha dosha. The accumulation of Kapha in the body causes heaviness at night, disturbed sleep, and digestive discomfort. According to Ayurveda, spring is considered a season of renewed energy as well as a period when infections spread more rapidly.

Due to mild warmth during the spring season, people often start consuming cold foods, which may trigger cough, cold, and fever. Ayurveda strongly recommends seasonal dietary changes to maintain balance in the body and prevent illnesses.

Consuming moong dal khichdi during spring is highly beneficial, as it is light and easy to digest. Adding a pinch of dry ginger (sonth) powder enhances its medicinal value. This helps protect the body from mild seasonal chills and promotes sound sleep.

Seasonal vegetables such as bottle gourd (lauki), ridge gourd (tori), and pointed gourd (parwal) are easily available in spring. These vegetables should be lightly sautéed or steamed. They are rich in fiber and essential vitamins and help improve digestion.

There is a common belief that pearl millet (bajra) should be consumed only in winter, but this is incorrect. Bajra can also be included in the spring diet. It has a warming nature and is rich in protein and iron, helping boost energy and protect the body from infections.

Additionally, consuming light milk, papaya, ginger, honey water, and barley soup is considered beneficial during the spring season.

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