Diet for Asthma

Asthma is a chronic ailment, it stays with the patient for quite a long time. Moreover, it is usually in a suppresive state; but triggers with any allergen contact or when consumed incompatible food.

 

In general:

• Eat only freshly cooked meals. Avoid consuming stale foods.
• Avoid fried foods as they can trigger phlegm.
• Avoid mucus forming foods (guava, melons, banana, sago)
• Gas producing foods like whole Bengal gram, chickpeas is to be avoided
• Foods that generally cause allergic reactions i.e. eggs, milk, chocolates, beef, potato, wheat must be avoided.
• Asthmatics should always eat less than their capacity.
• Avoid drinking water with meals.
• Avoid consuming cold potency foods and cold beverages.
• A vegetarian diet is generally beneficial during treatment of asthma.
• Opt for fresh fruits, green vegetables, herbs (mint, basil) sprouted seeds (steamed) and grains.

Dietary Guidelines

Consumption Safe	Moderate Consumption	Avoid Consuming In Excess
Almonds	Dairy Products	Banana
Basil	Skimmed Milk	Cold Beverages
Coffee	Peanuts	Cucumber
Coriander Seeds	Sugar	Fried Foods
Drumstick Leaves	Whole Wheat	Guava
Flaxseeds		Ladyfinger
Fruits (Kiwi, Orange, Fig, Apple, Pear, Berries, Papaya, Amla)		Refined Wheat Flour
Garlic		Spicy Foods
Ginger		Tomato
Mint		Pickles
Mustard Seeds		Processed foods
Vegetables (Broccoli, Carrot, Bottle Gourd, Spinach, Lettuce, Onion)		Carbonated drinks
Walnuts		Fish (Salmon, Tuna)

 

 

Generalized Diet For Asthmatic Patients

 

MEAL	MENU
EARLY MORNING	Green Tea / Herbal Tea / Black Coffee (avoid if having acidity or constipation) /Barley Water.
BREAKFAST	Moong Dosa / rawa or ragi idli (recipe mentioned below)/ upma / Poha. Turmeric skimmed Milk. Stuffed Paratha.
BRUNCH	Clear Soups / Fruit / Porridge
LUNCH	Phulka Moong Dal Rice Vegetables
SNACKS	Steamed Sprouts Smoothies (At Room Temperature)
DINNER	Bhakri / Phulka Leafy Vegetable Moong Dal Khichdi

 

RECIPES TO AID ASTHMA

 

CLOVE TEA

 

Serving size: 1                                                Prep time: 5 minutes

Ingredients	Amount
Clove	10 g
Jaggery	5 g
Lemon juice	1 teaspoon
Water	200 ml

 

Method:

• Boil cloves in water for about 3-4 minutes on low flame.
• After straining the tea add jaggery & lemon juice.
• Stir well and serve.

 

 

MINTY BASIL TEA

 

Serving size: 1                                                           Prep time: 10 minutes.

Ingredients	Amount
Water	400 ml
Jaggery	5g
Basil	10 leaves
Mint	10 leaves
Cinnamon powder	A pinch
Coriander powder	1 teaspoon

 

Method:

• Put jaggery, basil and mint leaves in 400 ml of water.
• Let it simmer till the water reduces to half quantity.
• Take the decoction off the flame, add coriander powder, cinnamon powder.
• Serve hot.

 

 

VEGETABLE RAWA IDILI

 

Serving size: 1                                                Prep time: 30 minutes

Ingredients	Amount
Rawa (semolina)	30g
Carrot	1 small sized
Peas	10g
Ginger	1g
Water	30 ml

 

Method:

• Soak 30g of semolina in 30ml water for about an hour.
• Chop finely a small sized carrot, grate the ginger and blend the peas.
• Add this mixture to the idli batter.
• Pour it in the idli maker and steam for 20minutes.
• Serve with mint chutney.

Mint coriander chutney:

•  Take equal parts of coriander and mint leaves.
• Add half chili, pinch of salt & sugar. Pour 10ml water and blend well.

 

 

FRUIT SMOOTHIE

 

Serving size: 1                                                Prep time: 15 minutes

Ingredients	Amount
Water	150 ml
Milk powder	15-20g
Fig	1
Strawberry	3-4 small
Cinnamon powder	1-2 pinch
Honey	1 teaspoon

 

Method:

• In a jar, mix the milk powder with water and ensure there are no lumps formed.
• Add fresh fig, strawberries and honey to it and blend well.
• Sprinkle cinnamon powder.
• Serve at room temperature.