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ORANGE

Mihir Gupta, June 6, 2025

When and how to consume fruits and what things to keep in mind while consuming, eating fruits on an empty stomach gives full benefits of fruits. It is believed that it is best to consume fruits in the morning, moderate in the afternoon and very less beneficial at night.
The season in which the fruits are produced and are available in large quantities in the market, at that time only those fruits should be eaten because according to nature, fruits grow in that season.
It is advisable to give fruits to the patient thrice a day, in the morning, afternoon and evening. One type of fruit should be consumed at a time. Eat fruits alone, only then you can take full advantage of them. Made by combining many fruits, it is for taste, not for health benefits.
Eat fruits like guava, pear, apple etc. with peel. It is best to consume orange or juicy fruits in winter. Keep in mind, eat them sitting in the sun. Orange is cold, gives happiness to the body and mind. Orange can be given in all diseases.
For those whose digestive power is poor, orange juice mixed with three times water should be given. It is most beneficial to consume oranges in the morning on a hungry stomach or five hours after a meal, it is enough for a person to take one or two oranges at a time. Vitamin C is found in abundance in oranges. The amount of Vitamin ‘C’ needed by a person is fulfilled by eating one orange daily.
Consuming it prevents infectious diseases and increases immunity. Eating orange and drinking juice during fasting is very beneficial.

Eye lightening – Adding a little black pepper and rock salt to a glass of orange juice and drinking it daily increases the eyesight. Eat or drink orange juice daily for a long time to get rid of rheumatism, stomach, liver, jaundice, bowel cleansing, heart and dental diseases, mental exhaustion, dryness, lethargy, excessive thirst, pimples on the face, etc. Sugar, sugar candy or dry ginger can be added to enhance the taste.
Smallpox stains – Dry the orange peel and grind it. Make a paste by mixing four spoons of rose water in its powder and rub it on the face regularly. Smallpox stains will lighten.
Flu – In some parts of the world, it is believed that eating oranges can be avoided when the flu (influenza) is occurring or spreading in the form of an epidemic, it is beneficial even if there is flu. If you have influenza, keep eating only oranges, and drink hot water, the flu will be cured.
Fever – Orange contains citric which kills the fever germs. So, oranges can be consumed without any fear in any type of fever.
Kidney diseases – Eating 1-2 oranges in the morning before breakfast or drinking hot water reduces the temperature in a high fever. Instead of water, drink orange juice frequently. Kidney diseases are cured by drinking orange juice. Kidney diseases are prevented. Orange is useful in keeping the kidneys clean.
Apples and grapes also provide similar benefits. Fruit juice is useful in the morning on a hungry stomach to keep healthy. In case of cold, cough with cold water in summer and with hot water in winter, drinking orange juice is beneficial.
Cough-
In case of cold, a glass of orange juice regularly will be beneficial. You can drink it by adding salt or sugar candy to taste.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.
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