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Food To Avoid During Summer | Part 1 | Yoga of Eating

๐Š๐ข๐ฆ๐œ๐ก๐ข: Kimchi is a traditional fermented staple side dish in Korean cuisine. It made with cabbage, radish and different seasonings. ๐Ÿฅฌ๐Ÿฅ•

Despite its benefits of being a probiotic, Kimchi in large quantities should be avoided in Summers.

It may be taken in very small quantities during Summer as it's pungent and very heaty for the system.

๐’๐š๐ฎ๐ž๐ซ๐ค๐ซ๐š๐ฎ๐ญ: Sauerkraut is fermented finely cut raw cabbage which has a distinct sour flavor. Despite its wonderful ability to encourage enzyme production in the Gastro-Intestinal tract and aiding Digestion, Sauerkraut is heaty and is not recommended in large quantities during the heat of the Summer as it will increase heat in the system when actually the system wants to keep cool.

If one desires, one can eat it in very small quantities with meals during this time of the year. ๐Ÿฅ„

๐Œ๐ข๐ฌ๐จ: Miso is a fermented salty soup. ๐Ÿฒ Despite it being rich in minerals and various B vitamins, vitamins E, K and folic acid, it is heaty and salty and is not recommended during summer as it increases the heat in the system.

๐˜๐จ๐ ๐ก๐ฎ๐ซ๐ญ: Fresh homemade plant-based Yoghurt is cooling in nature and all commercial yoghurts ie store-bought are heaty. Yoghurts are best taken by mixing it with water and adding digestive spices such as cumin, fennel, pink salt, black salt etc to make it easier to digest as its core nature is heavy, thick and viscous.

๐’๐จ๐ฒ ๐’๐š๐ฎ๐œ๐ž: Soy sauce is a traditional condiment of Chinese origin made from fermented soybeans, grains and more.

Soy sauce being both acidifying and salty increases heat in the system and is not a recommended food during summertime.

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