Comments on: Fermented Foods in Ayurveda: Which Ones Heal and Which Ones Harm

By: Shruti Mishra

Shruti Mishra — Mon, 14 Sep 2026 20:41:53 +0000

For Fermented Foods in Ayurveda, consistency seems like the hard part. I appreciate that it does not oversell the result.

Divya Mishra — Fri, 11 Sep 2026 08:00:49 +0000

Disagree slightly on the idli and dosa being acceptable ferments. my experience after 8 weeks was mixed at best.

Sarah Bhat — Sun, 30 Aug 2026 10:25:32 +0000

for your warning about excessive kanji for vata types, is morning or evening application better?

Laura Young — Mon, 24 Aug 2026 20:45:49 +0000

For Fermented Foods in Ayurveda, consistency seems like the hard part. The practical details matter more than people think.

Megan Bansal — Sun, 16 Aug 2026 08:50:40 +0000

Not related to this post but does anyone know a good Ayurvedic remedy for migraines?

Rekha Carter — Sun, 09 Aug 2026 11:31:20 +0000

Tried your warning about excessive kanji for vata types for 2 months and saw no improvement. not everyone responds the same.

Vinay Walker — Sat, 08 Aug 2026 08:52:24 +0000

Not sure I fully get the idli and dosa being acceptable ferments yet. Will re-read the section.

Mark Adams — Tue, 04 Aug 2026 14:24:34 +0000

Tried the takra (buttermilk) being the safest ferment for 2 months and saw no improvement. not everyone responds the same.

Priyanka Kumar — Tue, 04 Aug 2026 12:22:55 +0000

not sure about that. I’d verify the idli and dosa being acceptable ferments wit an ayurveda doctor first.

Vinay Menon — Tue, 04 Aug 2026 05:35:05 +0000

my doctor said the fresh vs old ferment distinction you drew isn’t backed by solid trials. I’m skeptical.