Lassi can indeed be beneficial for managing acidity, especially when it’s made the traditional way using ingredients that align with Ayurvedic principles. The primary reason it works well against acidity is that plain lassi, which is typically made from yogurt and water, helps in balancing the Pitta dosha. This is especially relevant since excess pitta often manifests as acidity, creating that burning sensation you mentioned.
For best results, prepare lassi by mixing a tablespoon of yogurt with two-thirds of a cup of water and blend it thoroughly. You could add a pinch of roasted cumin powder or coriander for enhanced effectiveness. Drinking it plain is preferable for acidity, as flavored or sweet lassis, especially those with added sugars or sour fruits, might amplify your symptoms rather than alleviate them.
As for timing, it’s often beneficial to consume lassi after meals to aid digestion without loading the stomach. However, don’t “chug” it down; sip it slowly to encourage optimal digestion. It’s gentler on the system and allows for the calming effect dulling excessive acid production.
In addition to incorporating lassi, focus on meal regularity and portion control, sticking to smaller meals. Include cooling and soothing foods like cucumber, melons or prasada-like ripe bananas. Ginger tea or licorice tea may also be calming for your condition.
Also, take note of stress levels or meal patterns causing discomfort. Meditation or yoga can be supportive as excess stress often disrupts digestive processes and can contribute to that feeling of queasiness.
While these suggestions may offer relief, continue to monitor your symptoms. If no relief transpires or symptoms intensify, consulting with an Ayurvedic physician is recommended. They’ll be able to assess your unique constitution and recommend personalized remedies suited to your prakriti and dosha balance. If sharp, unexplained pain in the stomach or chest occurs, seek immediate care to ensure nothing serious is underlying.
