EFFECT OF KATU RAS (SPICY FOOD) CONSUMPTION ON HAEMOGLOBIN PERCENTAGE: AN OBSERVATIONAL STUDY IN AYURVEDIC PERSPECTIVE

This study aims to explore the relationship between Katu Rasa Aahar (spicy food consumption) and haemoglobin (Hb) percentage in individuals. Ayurveda emphasizes the role of Ahara (diet) in maintaining overall health, including blood quality (Rakta Dhatu). Modern nutritional science also acknowledges that diet plays a significant role in haemoglobin synthesis. Since Katu Rasa has Ushna (hot) and Tikshna (sharp) properties, its excessive intake may influence blood health by disturbing Rakta Dhatu. This article highlights Ayurvedic theories, possible mechanisms, and modern scientific evidence linking spicy food consumption with haemoglobin levels.