Review of indications/contraindications for Indian breads' nutrition.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Review of indications/contraindications for Indian breads' nutrition.”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Gudisa:
Gudisa refers to the lead author of the review article that discusses the role of various traditional Indian foods in Ayurveda. This name is significant as it represents the academic contribution to the understanding of 'Pathya' (beneficial foods) and 'Apathya' (harmful foods) within Ayurvedic dietary principles.

2) Food:
The food refers to the items consumed for sustenance. In the context of Ayurveda, it emphasizes the utilization of seasonal and health-appropriate foods to maintain balance and support overall well-being.

3) Varga:
Varga in the Ayurvedic context refers to classifications of food based on their properties and effects on health. These classifications help practitioners understand the implications of consuming specific types of foods in relation to individual health and seasonal changes, thus guiding dietary practices.

4) Table:
In academic and scientific literature, tables are commonly used to present data in an organized manner. In this article, tables provide a clear summation of nutritional values and classifications of foods, facilitating easier understanding of their significance within an Ayurvedic dietary framework.

5) Puri:
Poori, another type of unleavened bread made from wheat flour and fried until puffed, is significant in the discussion of traditional Indian diets. Its nutritional profile is examined to understand its place in Ayurvedic guidelines for healthy food consumption.

6) Godhuma (Go-dhuma):
Godhuma refers to wheat, a staple grain in Indian diets, which is vital in Ayurvedic nutrition. The review highlights its importance in recipes like Roti and Phulka, providing insight into its health benefits and classification within the food groups discussed in Ayurvedic texts.

7) Ahara:
Ahara, translating to food, is a crucial aspect of Ayurveda for health maintenance. It encompasses dietary habits that align with seasonal cycles and individual health needs, emphasizing the need for consuming appropriate foods ('Pathya') while avoiding inappropriate ones ('Apathya').

8) Bala:
Bala refers to strength or vitality within the context of Ayurveda. It emphasizes the importance of consuming 'Pathya' foods for enhancing physical and mental strength, aligning dietary choices with seasonal changes, and maintaining overall health.

9) Mineral:
A mineral is a naturally occurring inorganic substance essential for various physiological functions in the body. In the context of this review, understanding the mineral content in foods, like those derived from wheat, helps reinforce the dietary guidelines presented in Ayurveda.

10) Medium:
In the context of food preparation and nutrition, 'medium' typically refers to the preparation methods or the level of complexity in making certain dishes. It indicates a standard measure or method in dietary practices that is essential for achieving desired health benefits.

11) Agni:
Agni, or digestive fire, is a central concept in Ayurveda. It represents the body's ability to digest food and influences how well nutrients are absorbed, highlighting the need for eating appropriate 'Pathya' foods to maintain this digestive fire according to the seasons.

12) Indian:
The term 'Indian' relates to the cultural and culinary context in which the reviewed recipes and Ayurvedic principles are situated. Indian cuisine is rich in diversity and tradition, emphasizing health through balanced dietary practices based on seasonal availability and individual constitution.

13) Dhanya:
Dhanya translates to grains or cereals in Ayurveda and encompasses essential food sources like wheat. It is crucial to diet as it not only provides nourishment but also embodies the principles of health and wellness outlined in the review.

14) Water:
Water is essential for life and vital for digestion and nutrient absorption in Ayurveda. The review indirectly highlights the importance of hydration in maintaining health and supporting the functions of foods consumed in various seasonal diets.

15) Sugar:
Sugar, in its various forms, is a carbohydrate that provides energy but must be consumed in moderation. Ayurvedic texts emphasize balancing sweet tastes with other flavors to maintain health, highlighting the relevance of sugar in dietary recommendations.

16) Life:
In Ayurveda, life is seen as a combination of physical, mental, and spiritual health. The review underscores the importance of dietary practices ('Ahara') for sustaining life, emphasizing how food choices can lead to a balanced and fruitful existence.

17) Mandagni (Mamdagni, Manda-agni):
Mandagni refers to a diminished digestive capacity in Ayurveda. Foods must thus be chosen accordingly to avoid aggravating this condition. The review highlights how specific recipes can either support or hinder digestion based on seasonal needs and individual constitution.

18) Madhura:
Madhura translates to sweet in Ayurveda and typically represents a taste that is nourishing and satisfying. The review discusses its significance in balanced diets and how sweet foods can play a supportive role based on Ayurvedic principles.

19) Pathya:
Pathya refers to wholesome or suitable foods that promote health in Ayurveda. The review primarily focuses on identifying which foods, such as Roti and Chapati, can be classified as Pathya for optimal health through seasonal dietary adjustments.

20) Hrasa:
Hrasa denotes a reduction or decrease in qualities or vital energy. In Ayurveda, understanding this concept helps tailor one's diet to enhance or reduce specific bodily conditions, thus reflecting the importance of food selection and seasonal adjustments.

21) Rasa (Rasha):
Rasas refer to tastes or flavors that have unique effects on the body and mind in Ayurveda. Recognizing these tastes helps categorize foods appropriately and align them with health-enhancing dietary practices.

22) Diet:
Diet refers to the sum of food consumed by individuals, crucial for maintaining health and well-being. The review highlights dietary practices rooted in Ayurveda, emphasizing the principles of balanced eating based on individual needs and seasonal variations.

23) Salt (Salty):
Salt is an essential mineral that enhances flavor and aids in various bodily functions. In Ayurveda, its moderation is vital as excessive consumption can lead to imbalances, making it important to consider in dietary practices as outlined in the review.

24) Dhanyavarga (Dhanya-varga):
Dhanya-varga refers to the category of grains in Ayurveda, which encompasses wheat among other cereals. Understanding this classification is significant for recognizing the nutritional content and health benefits of staple foods in Indian diets.

25) Ayurveda (Ayus-veda):
Ayurveda is an ancient system of medicine that emphasizes balance within the body and the influence of diet on health. It underscores the importance of seasonal foods and their properties, which is the central theme of the review article.

26) Sanskrit:
Sanskrit is the ancient language in which many Ayurvedic texts were written. Its relevance lies in the precise definitions and descriptions it provides for concepts related to health, diet, and wellness, enhancing the understanding of Ayurvedic principles.

27) Prithvi (Prthvi):
Prithvi translates to earth and represents physical existence in Ayurveda. It connects to the concept of nourishment through earth's yields, emphasizing the relationship between food derived from nature and overall health and well-being.

28) Lucknow:
Lucknow, a city in India, is noted for its rich cultural heritage and culinary traditions. In the context of the review, it represents a regional setting where many Ayurvedic practices and dietary habits are preserved and practiced.

29) Disease:
Diseases denote health imbalances that Ayurveda seeks to prevent and treat through diet and lifestyle changes. The review articulates how proper food choices can mitigate the risk of diseases, aligning with Ayurvedic health philosophies.

30) Science (Scientific):
Scientific refers to methods based on empirical evidence and research. In the review, it emphasizes the importance of applying scientific understanding to traditional dietary practices and Ayurvedic principles for balanced nutrition.

31) Sharad (Sarad):
Sharad refers to the fall season in Ayurveda, which has specific dietary recommendations due to changes in climate and digestion efficiency. The review discusses how various foods, including Roti, are best suited to this season for optimal health.

32) Grishma (Grisma):
Grisma denotes the summer season in Ayurvedic texts, highlighting dietary adjustments needed to cope with increased heat and the body's changes. The review elaborates on suitable food choices that aid digestion and hydration during this season.

33) Shishira (Sisira):
Sisira pertains to the winter season in Ayurveda, where specific dietary practices are suggested to maintain warmth and enhance digestive strength. The review addresses how food variety shifts according to this season for supporting overall health.

34) Puffed:
Puffed refers to the cooking method used for making certain types of bread like Poori. This technique alters the texture and holds nutritional significance in determining how food is prepared and its effects on health.

35) India:
India is a diverse country rich in cultural heritage and traditional practices related to food and health. The review's focus on Indian wheat-based recipes exemplifies the application of Ayurvedic principles tailored to regional diets.

36) Guna:
Gunas are qualities ascribed to entities in Ayurveda that help characterize foods. Understanding the gunas associated with various foods informs healthier dietary choices as discussed in the review.

37) Alpa:
Alpa means 'less' or 'minimal' in Ayurvedic terms. It signifies smaller quantities of certain properties, which is critical when evaluating dietary adjustments needed for individual health conditions as discussed in the review.

38) Kala:
Kala refers to a period or time span in Ayurveda. Understanding the importance of time in relation to food consumption, especially concerning digestion and absorption, is vital to optimizing health practices as reflected in the article.

39) Ghi (Ghee):
Ghee, a clarified butter used in Indian cooking, plays an essential role in Ayurvedic diets. It is praised for its health benefits and is often recommended for enhancing the nutritional value of various foods discussed in the review.

40) Nandimukhi (Namdimukhi, Nandi-mukhi):
Nandi-mukhi describes a type of wheat known for its distinct characteristics. Its classification and nutritious properties are integral to understanding how different varieties of wheat contribute to health and diet in Ayurvedic practice.

41) Paribhasha (Paribhasa):
Paribhasha translates to definition or explanation. In Ayurveda, it refers to the detailed descriptions of various terms crucial for understanding the system, which supports the clarity of concepts discussed in the review.

42) Alpabala (Alpa-bala):
Alpa-bala refers to reduced strength or vitality. This concept is essential in Ayurveda for guiding dietary choices that can support or enhance one's overall energy levels, as highlighted in the review concerning food classifications.

43) Substance:
Substances in Ayurveda refer to various materials consumed, like food and medicinal herbs. Their identification and classification illuminate how they contribute to health, showcased throughout the review in relation to dietary recommendations.

44) Madhyama:
Madhyama denotes moderation or an intermediate state in Ayurveda. It represents the balance required in dietary practices, reflecting the review's central theme of aligning food choices with individual health needs and seasonal variations.

45) Medicine:
Medicine in Ayurveda encompasses a comprehensive approach to health, including dietary practices, treatments, and lifestyle recommendations aimed at achieving harmony and wellness in individuals, as discussed in the article's context.

46) Vasanta (Vasamta):
Vasanta represents the spring season in Ayurveda, necessitating specific dietary considerations to optimize health. The review details food varieties suited for this season and their synergistic effects on well-being.

47) Hemanta (Hemamta):
Hemanta denotes the pre-winter season in Ayurveda characterized by cooler temperatures. Dietary adjustments recommended in this time play a critical role in preparing the body for the approaching winter, as outlined in the review.

48) Visarga:
Visarga is a term in Ayurveda denoting the transition into the post-monsoon season. The review discusses how dietary practices should evolve with seasonal changes for maintaining health and well-being.

49) Snigdha:
Snigdha translates to 'unctuous' or 'oily' in Ayurveda, which relates to the quality of foods contributing to moisture and lubrication in the body. The review supports understanding how such properties influence food choices according to health needs.

50) Apathya:
Apathya represents the harmful or unsuitable foods that can cause health issues in Ayurveda. Identifying Apathya foods helps practitioners avoid detrimental dietary choices that could negatively affect an individual's health.

51) Madhuli:
Madhuli refers to a specific variety of wheat, distinguished by its particular qualities in Ayurveda. The understanding of different wheat types enriches dietary practices by emphasizing their unique nutritional contributions.

52) Kashaya (Kasaya):
Kashaya signifies astringent tastes in Ayurveda and points to certain food qualities affecting digestion and absorption. It's vital for identifying foods that might be beneficial or harmful depending on an individual's constitution.

53) Rotika:
Rotika refers to the traditional wheat-based bread, which is significant in the cultural context of Indian cuisine. Its preparation and consumption follow traditional methods, emphasizing the importance of staple foods within Ayurvedic practices.

54) Nidra:
Nidra, meaning sleep or rest, is one of the three pillars of health in Ayurveda. It supports the idea that adequate nourishment (Ahara), proper lifestyle, and sufficient rest are crucial for achieving overall health and wellness.

55) Madya:
Madya represents alcohol or intoxicants in Ayurveda and symbolizes the principle of moderation in its consumption. The review hints at how lifestyle choices, including dietary habits, should be balanced for maintaining health.

56) Sukha:
Sukha translates to happiness or well-being. In Ayurveda, the concept of Sukha is closely associated with health, emphasizing that a balanced diet and lifestyle contribute to an individual's overall satisfaction and mental wellness.

57) Varsha (Varsa):
Varsha signifies the rainy season in Ayurveda, prompting specific dietary adaptations to maintain health during damp conditions. The review discusses suitable foods for this season, reflecting the importance of seasonal eating.

58) Nandi (Nandin, Namdi):
Nandi is a specific wheat variety discussed in Ayurveda with unique qualities that may affect nutritional value. Its categorization supports understanding how different types of grains contribute to dietary health.

59) Patel:
Patel is a common surname in India and signifies individuals often from the farming community. This context connects to discussions of local agricultural practices and traditional foods based on Ayurveda principles.

60) Hindi (Himdi):
Hindi is one of India's primary languages and carries significant cultural and academic value. Its usage in Ayurvedic texts allows for better accessibility and understanding of traditional practices surrounding food and health.

61) Guru:
Guru refers to a teacher or guide in Indian culture. In Ayurveda, Gurus transmit knowledge about health and wellness, enabling individuals to make informed dietary choices based on traditional teachings.

62) Yoga:
Yoga encompasses physical, mental, and spiritual practices aimed at achieving balance and health. In Ayurveda, it complements dietary practices as part of a holistic approach to wellness, reinforcing the importance of overall well-being.

63) Masha (Masa, Ma-sha):
Masa refers to a month in the lunar calendar and is relevant in Ayurveda as it indicates seasonal changes that influence dietary practices. It emphasizes the need for modifying food choices according to changing times.

64) Hima:
Hima means winter in Ayurveda. This term organizes dietary recommendations tailored to the cold season, ensuring that food consumption aligns with the body's metabolic requirements during winter months.

65) Vayu:
Vayu translates to air or wind in Ayurveda, playing a critical role in bodily functions and health. It suggests that dietary principles should consider the balance of the five elements, reflecting the interconnectedness of diet and overall wellness.

66) Rashi (Rasi):
Rasi refers to a zodiac sign in Indian astrology that influences various aspects of existence, including health and diet. Understanding Rasi can help tailor personal dietary habits in alignment with Ayurvedic principles.

67) Shash (Sas, Sash, Sad, Shas, Shad):
Shad indicates six in Sanskrit. In the context of Ayurveda, it relates to the classification of seasons ('Shadrutus'), highlighting the significance of seasonal dietary adjustments for optimal health as discussed in the review.

68) Human body:
The human body is a focal point in Ayurveda, which emphasizes achieving balance for promoting health. This concept ties closely with dietary practices detailed in the review as critical for maintaining overall well-being.

69) Annamayakosha (Annamayakosa, Annamaya-kosha):
Annamaya-kosha denotes the physical sheath of the body, made of food. It emphasizes the connection between dietary practices and our physical health, reinforcing the importance of wholesome food consumption as discussed in the review.

70) Dakshinayana (Daksinayana, Dakshina-ayana):
Dakshinayana refers to the southern motion of the sun related to seasonal transitions in Ayurveda. It shapes how dietary choices should be approached based on seasonal variations, emphasizing food's role in adjusting to these changes.

71) Shukadhanya (Shuka-dhanya, Suka-dhanya, Sukadhanya):
Shuka-dhanya pertains to rice in Ayurveda, highlighting food categorization. Understanding this classification is important for exploring traditional dietary practices and recognizing rice's ubiquitous role in Indian cuisine.

72) Haritavarga (Harita-varga):
Harita-varga refers to the green leafy vegetables category in Ayurveda, crucial for nutrition. This classification showcases the importance of incorporating various food groups into meals for balanced health and well-being.

73) Shakavarga (Sakavarga, Shaka-varga):
Shaka-varga pertains to the category of vegetables in Ayurveda. Knowledge of this classification assists individuals in choosing fresh produce for maintaining health, illustrated in the dietary practices discussed in the review.

74) Shamidhanya (Samidhanya, Shami-dhanya):
Sami-dhanya refers to a specific group of grains in Ayurveda. Understanding these classifications aids in recognizing nutritious food options aligned with healing properties, essential for holistic dietary practices.

75) Phalavarga (Phala-varga):
Phala-varga denotes the category of fruits in Ayurveda, emphasizing their importance in balanced nutrition. This classification supports the review's focus on including a variety of food groups for overall health and wellness supports.

[Note: The above list is limited to 75. Total glossary definitions available: 141]