FOODS TO LIMIT OR AVOID (GAS-FORMATION) AND GAS REDUCING CHURNA

1. Pulses & Legumes

Rajma (kidney beans), chana (chickpeas), lobia (black-eyed peas), soybeans

Some dals: arhar/tur dal, chana dal

Reason: Contain complex carbs & oligosaccharides → gut bacteria ferment them.

2. Vegetables

Cabbage, cauliflower, broccoli, brussels sprouts

Radish, turnip

Onion (especially raw), garlic

Reason: High sulfur + fiber → fermentation.

3. Dairy (if intolerant)

Milk, paneer, cheese, ice cream (in lactose-intolerant people).

4. Grains & Starches

Wheat (in some people, esp. gluten sensitivity)

Maize/corn

Potatoes (especially fried)

5. Fruits

Apples, pears, watermelon

Dried fruits like raisins, prunes, apricots

Reason: High fructose or sorbitol → difficult to digest.

6. Other Causes

Carbonated drinks (soda, cold drinks)

Fried, oily food (slows digestion)

Excess tea/coffee (stimulates stomach acid but weakens digestion if overused)

✅ Foods That Reduce Gas (Carminatives in Ayurveda)

Spices/herbs: Ajwain (carom), Jeera (cumin), Saunf (fennel), Hing (asafoetida), Dry ginger, Black pepper.

Vegetables: Lauki (bottle gourd), tori (ridge gourd), carrot, pumpkin, spinach.

Fruits: Papaya, ripe banana, guava (ripe), pomegranate.

Grains: Rice, moong dal (especially yellow moong dal is the lightest).

Warm water or jeera-ajwain water after meals.

🕑 Lifestyle Tips (Very Important)

Eat slowly, chew properly.

Don’t talk while eating (less air swallowed).

Avoid lying down immediately after meals → short walk is best.

Keep meal times regular.

Avoid mixing milk with salty/spicy foods (Ayurveda says it produces Ama).

Do Pawanmuktasana (wind-relieving yoga pose) regularly to help release trapped gas.🌿 One-Week Digestive Churna (for Tea)

Ingredients (with quantities in grams)

Jeera (Cumin seeds) – 50 g

Saunf (Fennel seeds) – 50 g

Ajwain (Carom seeds) – 25 g

Black Pepper – 10 g

Methi (Fenugreek seeds, optional) – 20 g

Coriander seeds (optional, for cooling) – 20 g

Dried Ginger (Sonth, optional, for warmth) – 10 g

Cloves – 2–3 pieces (~2 g)

Hing (Asafoetida powder) – 2 g

Cardamom seeds (from 3–4 pods) – ~2 g

Rock Salt (Kala Namak, optional) – 10 g

Roasting Instructions

Light roast (low flame until aroma comes): jeera, ajwain, saunf, methi, coriander seeds, cloves.

Very light warming only: black pepper, dried ginger.

Do NOT roast: hing, cardamom, rock salt.