Only a satvik diet is permitted during Navratri, excluding onions and garlic. Satvik foods are vegetarian and prepared using wholesome, organic, plant-based, and dairy ingredients, strictly avoiding animal products. These foods include fruits, nuts, vegetables, seeds, milk, legumes, and other naturally sourced items.
Ayurvedic experts consider satvik food to be healing and easy to digest, allowing the body to spend less energy on digestion and more on healing. This approach is rooted in ancient culinary traditions. It is believed to offer various health benefits, such as promoting digestion, boosting metabolism, strengthening the immune system, enhancing skin and hair health, and maintaining a calm mind.
During Navratri, Hindu devotees avoid processed, tinned, or bottled foods, as these are considered non-living and not fresh. Foods must be prepared without frying or stripping away their natural qualities, and a significant portion of the diet should be rich in water content, such as fruits, vegetables, and leafy greens.
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Ayurveda classifies food into three categories or gunas: sattva (satvik), rajas (raajasic), and tamas (taamsic). Satvik food is pure, natural, and energizing, while raajasic and taamsic foods are considered unripe, weak, and disruptive. Onions and garlic, classified as taamsic, are forbidden during Navratri because they are believed to stir up carnal energy and cloud the mind.
Hindu devotees believe that consuming onions and garlic during this period can blur the line between desires and priorities. Garlic, known as Rajogini, is thought to disrupt instincts, while onions generate heat in the body. Navratri is a time for spiritual focus and simplicity, so raajasic and taamsic foods, including onions and garlic, are avoided to prevent distractions from this path of purity.
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