Classical concept of cooking rice: a systematic review
Journal name: International Ayurvedic Medical Journal
Original article title: Classical concept of cooking rice: a systematic review
The International Ayurvedic Medical Journal (IAMJ) is a peer-reviewed scientific publication dedicated to Ayurveda. It aims to integrate Ayurvedic concepts with modern scientific understanding, offering a comprehensive source of validated knowledge for both the modern Ayurvedic community and the broader medical fraternity.
Original source:
This page is merely a summary which is automatically generated hence you should visit the source to read the original article which includes the author, publication date, notes and references.
Ketaki Hemant Patil
Vidya Wasnik (Thatere)
Sumeeta S. Jain
International Ayurvedic Medical Journal:
(Publishing full-length original papers and reviews on ayurveda)
Full text available for: Classical concept of cooking rice: a systematic review
Year: 2021
Copyright (license): CC BY-NC-ND 3.0
Download the PDF file of the original publication
Summary of article contents:
Ayurveda’s foremost aim is prevention of diseases and then cure of diseases. Rice is the staple food of most of the Indians where it’s faulty cooking methods is one of the main and unrecognised reasons for the development of various lifestyle diseases like obesity, Type 2 Diabetes Mellitus, etc. The method of removing the gruel from the cooked rice is well explained by Ayurvedic Samhitas . This method makes the rice Laghu i.e. light to digest and removes excess starch from the rice in the form of gruel. This reduces the glycemic index of the rice making it suitable for regular consumption. Due to this, obesity, and other lifestyle disorders like T 2 DM can be prevented leading to a diseasefree life. The purpose of this article is to guide with the correct method of cooking rice according to Ayurvedic literature. Keywords: Rice, Cooking, Glycemic index, Obesity, lifestyle, Ayurveda INTRODUCTION Ahar
Other Science Concepts:
Discover the significance of concepts within the article: ‘Classical concept of cooking rice: a systematic review’. Further sources in the context of Science might help you critically compare this page with similair documents:
Prameha, Kaphadosha, Traditional method, Ayurvedic literature, Glycemic index, Lifestyle disease, Micturition frequency, Tandulodak, Classical Concept, Old Rice, Obesity Prevention.
Concepts being referred in other categories, contexts and sources.