Eat right, sleep on time and see the changes
According to Ayurveda, there are three doshas that govern the body forming its structure, personality, nature, built, strength, and skin type. Among the three doshas is Vāta or Vatadosha, which is characterised by the properties of dry, cold, light, minute, and movement.
In Sanskrit, the word Vāta means 'air or wind', and so people with this dosha usually have a thin and light frame and are always on the go. Vata is also the most important of the doshas, as it is a catalyst for movement in the human being - both physically and mentally. With the Vatadosha being dominant in a body, they tend to have energy that comes in spurts with periods of enthusiasm and fatigue.
How is the Vātaskin type
As long as one’s Vātadosha remains balanced, the body and mind function well, and the body is lively, enthusiastic, creative, and energetic. But if Vata becomes imbalanced, it is likely to imbalance the other two doshas - Pitta and Kapha as well. In fact, excess Vata causes mental, nervous, and digestive disorders, as well as low energy and weakening of all body tissues. The phenomenon of pain is also a feature of deranged Vata.
As for the Vata skin and hair type is concerned, it is dry, with cold feet and hands, uneven toned, and prone to fine lines and wrinkles. The Vata skin texture is thin with fine pores and most likely to show early signs of ageing as the skin tends to get dry, dehydrated, and flaky in case of imbalanced dosha.
Food for Vatadosha body type
Since the Vata body type is dry and cold, they should indulge in a diet that is warm and light on the body. In foods, go for cooked vegetables, soups, sweet, heavy, and juicy fruits, raw vegetables and salads as a side dish, no cold drinks, iced desserts, and other cold foods.
In dairy, consume low-fat whole milk as it is easier for digestion, almond and rice milk, ghee, cottage, and cream cheese.
Grains such as basmati rice, quinoa, cooked oatmeal, whole wheat, and whole-grain bread are good for the gut.
In legumes, opt for yellow split mung beans with the green skin removed, red lentils, and whole mung beans.
Use ghee and olive oil.
In spices consume cinnamon, dill, clove, coriander, cumin, cooked garlic, ginger, fennel, tamarind, basil, saffron, bay leaves, oregano, thyme, sage, cilantro, lemon, mint, tarragon, salt, and black pepper.
All ripe, sweet, and juicy fruits such as bananas, mangos, papayas, apricots, peaches, plums, pineapple, kiwi, dates, sweet grapes, melon, avocados, raisins, and pomegranates.
