Pitta Balance Food & Diet Chart

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Hey Friends , Pitta can be brought back into balance by eating the right foods. Read below to find out what you can eat to help pacify this dosha. 

Fruits

Favor	Avoid
Apples (sweet) Apricots (sweet) Berries (sweet) Cherries (sweet) Coconut Dates Figs Grapes (red, purple, black) Limes Mangos (ripe) Melons Oranges (sweet) Papaya Pears Pineapple (sweet) Plums (sweet) Pomegranates Prunes Raisins Strawberries Watermelon	Apples (sour) Apricots (sour) Bananas Berries (sour) Cherries (sour) Cranberries Grapefruit Grapes (green) Kiwi Lemons Mangos (green) Oranges (sour) Peaches Persimmons Pineapple (sour) Plums (sour) Tamarind

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Vegetables

Pitta can usually digest raw vegetables better than vata and kapha, but mid-day is often the best time of day to have them because digestive strength is at its peak. The only vegetables for pitta to reduce or avoid are those that are particularly spicy, heating, sharp, or sour—like garlic, green chilies, radishes, onion, and mustard greens.

Favor		Avoid
Avocado Artichoke Asparagus Beets (cooked) Bell Peppers Bitter Melon Broccoli Brussels Sprouts Cabbage Carrots (cooked) Cauliflower Celery Cilantro Collard Greens Cucumber Dandelion Greens Green Beans Jerusalem Artichoke Kale Leafy Greens Leeks (cooked) Lettuce Mushrooms Okra	Olives (black) Onions (cooked) Parsley Parsnips Peas Peppers (sweet) Potatoes Pumpkin Radishes (cooked) Rutabaga Spaghetti Squash Sprouts (not spicy) Squash, Summer Squash, Winter Spinach (raw) Sweet Potatoes Watercress Wheat Grass Zucchini	Beet Greens Beets (raw) Burdock Root Corn (fresh) Daikon Radish Eggplant Garlic Green Chilies Horseradish Kohlrabi Leeks (raw) Mustard Greens Olives, green Onions (raw) Peppers (hot) Radishes (raw) Spinach (cooked) Tomatoes Turnip greens Turnips

Grains

When it comes to balancing pitta, avoiding grains that are heating (like buckwheat, corn, millet, brown rice, and yeasted breads) is the most important guideline.

Favor	Avoid
Amaranth Barley Cereal (dry) Couscous Crackers Durham Flour Granola Oat Bran Oats Pancakes Pasta Quinoa Rice (basmati, white, wild) Rice Cakes Seitan Spelt Sprouted Wheat Bread Tapioca Wheat Wheat Bran	Buckwheat Corn Millet Muesli Polenta Rice (brown) Rye Yeasted Bread

Legumes

Legumes are generally astringent in taste and are therefore largely pitta pacifying, so feel free to enjoy a wide variety of them. Beans that are not appropriate for pitta are those that are especially sour or oily and, not coincidentally – also heating.

Favor	Avoid
Adzuki Beans Black Beans Black-Eyed Peas Garbanzo Beans (Chickpeas) Kidney Beans Lentils  Lima Beans Navy Beans Pinto Beans Split Peas Soy Beans Soy Cheese Soy Flour Soy Milk Soy Powder Tempeh Tofu White Beans	Miso Soy Meats Soy Sauce Urad Dal

Dairy

Dairy products tend to be grounding, nourishing, and cooling, so many of them are balancing for pitta. Those to avoid are exceptionally sour, salty, or heating. As a rule, dairy milks (cow’s milk, goat’s milk, sheep’s milk, etc.) should be taken at least one hour before or after any other food. For this reason, avoid drinking milk with meals. Almond and rice milks are good substitutes, if you need to combine milk with other foods, or if you don’t digest dairy milks well.

Favor	Avoid
Butter (unsalted) Cheese (soft, unsalted, not aged) Cottage Cheese Cow’s Milk Ghee Goat’s Milk Goat’s Cheese (soft, unsalted) Ice Cream Yogurt (homemade, diluted, without fruit)	Butter (salted) Buttermilk Cheese (hard) Frozen Yogurt Sour Cream Yogurt (store bought, or with fruit)

Nuts & Seeds

Nuts and seeds tend to be extremely oily and are usually heating, so most of them are not terrifically balancing for pitta. That said, there are a few types of nuts, and several seeds that are acceptable in small quantities; these varieties tend to be less oily, and are either mildly heating or cooling in nature.

Favor	Avoid
Almonds (soaked and peeled) Charole Nuts Coconut Flax Seeds Halva Popcorn (buttered, without salt) Pumpkin Seeds Sunflower Seeds	Almonds (with skin) Brazil Nuts Cashews Chia Seeds Filberts Macadamia Nuts Peanuts Pecans Pine Nuts Pistachios Sesame Seeds

Meat & Eggs

Pitta does best with animal foods that taste sweet, are relatively dry (like rabbit or venison) and that are either mildly heating or cooling in nature. Meats that don’t work are those that are especially oily, salty, or heating (things like dark chicken, beef, salmon, or tuna).

Favor	Avoid
Buffalo Chicken (white) Eggs (white only) Fish (freshwater) Rabbit Shrimp Turkey (white) Venison	Beef Chicken (dark) Duck Eggs (yolk) Fish (saltwater) Lamb Pork Salmon Sardines Seafood Tuna Fish Turkey (dark)

Oils

Despite being oily in nature, pitta does well with a moderate amount of oil – as long as it is cooling. The very best oils for pitta are sunflower oil, ghee, coconut oil, and olive oil. It’s also important to keep in mind that toxins tend to concentrate in fats, so buying organic oils may be more important than buying organic fruits and vegetables.

Sweeteners

Since the sweet taste is one that soothes pitta, most sweeteners are well tolerated by pitta, but some are simply too heating or too processed for pitta. In general, naturally occurring sweet tastes are far more balancing than sugary sweets, so even the appropriate sweeteners should be used in moderation.

Favor	Avoid
Barley Malt Date Sugar Fructose Fruit Juice Concentrates Maple Syrup Rice Syrup Sucanat Turbinado	Honey Jaggary Molasses White Sugar

Spices

Most spices are heating by nature and therefore have the potential to aggravate pitta. The spices to favor are only mildly heating, help to maintain a balanced digestive fire without provoking pitta, and, in some cases, are actively cooling. Cumin, saffron, and turmeric, though heating, also offer some particularly valuable pitta pacifying properties.

Thankyou & Namaste

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