A decade ago this historical Indian fruit had almost become alien to most people. The older lot connected to it and amla murraba was usually the form in which they had it. When I prescribed it to cardiac patients, the younger generation would invariably wonder what I was talking about. I would often had to describe it as a light green tomato-shaped fruit available through winters. It’s been quite a come-back for amla in the last decade, where now I see almost every person, young or old, coming to me trying to have it in some form or the other. From dried amla, amla candies, sherbet, churan, pickles, amla chutneys to fresh amlas, it suddenly seems to have become hugely popular. Its rediscovery comes as no surprise considering its benefits and long use in ayurvedic medicine. Also known as the Indian gooseberry, the plant is also cultivated commonly in Sri Lanka, China, and Malaysia. It has a sour and tangy taste and is an excellent source of vitamin C.The vitamin C of one amla is equivalent to about two oranges and easily meets the daily adult requirements of the nutrient. Vitamin C present in amla has been shown to be readily assimilated by the human systems and can be succesfully used in preventing vitamin C deficiencies including scurvy. Interestingly, what makes it unique is its exceptional stability, as vitamin C in amla is retained well both in fresh as well as dried conditions. Usually this vitamin is heat sensitive and gets destroyed on processing, however, amla contains a special chemical substance which prevents the oxidation of the vitamin in it and minimises its loss. Other properties of amla include cooling, diuretic and laxative effects. The ability to boost immunity, slow ageing, restore vitality, rejuvinate all bodily systems and powerful antioxidant properties of amla can be attributed to its impressive vitamin C content. Vitamin C, besides preventing scurvy is also a powerful scavenger of free radicals, which cause cell damage leading to several diseases including cancer, cataract, heart disease, diabetes and ageing. Vitamin C can also help in anemia by enhancing iron absorption, if taken along with iron rich foods. Researchers have found it to be effective against heart disease, diabetes and age-related kidney disease. Regular consumption of amla as part of a healthy diet is known to lower blood cholesterol, prevent hardening of arteries and delay ageing.Amla is an important constituent of triphala, a known ayurvedic formulation commonly used for gastro-intestinal complaints including indigestion and constipation. It is also an integral ingredient of chawanprash, the immunity boosting Indian tonic.While, it has seasonal winter predominance, it can be consumed through the year in the form of powders, drinks and pickles. However, the traditional amla murabba is too high on sugar, which may be counter-productive. While in season, add it to your favorite juices for taste and loads of good health.Health benefitsExcellent source of vitamin CEnhances food absorptionBalances stomach acids, fortifies the liver and strengthens the lungsNourishes the brain and supports the heartEnhances fertility and helps the urinary systemGood for the skin. Also promotes hair growthActs as a body coolant and flushes out toxinsThe writer is a former senior nutritionist at Escorts. She heads the Centre of Dietary Counselling and also runs a health food store. She feels that for complete well-being, one should integrate physical, mental and spiritual health. According to her: “To be healthy should be the ultimate goal for all.”
