Paan, often known for its notorious qualities, also seems to be a treasure trove of health benefits
Betel leaf, or paan, is packed with health benefits, from aiding digestion to enhancing oral health. Learn its Ayurvedic relevance, regional varieties, and tips for mindful consumption. (Image: Freepik)
A paan a day keeps the bad breath away! Betel leaf (paan) has an important place in Indian culture. It is considered auspicious, especially during poojas, family get-togethers or marriages. This ‘heart-shaped leaf’ comes with a plethora of benefits if consumed in the right proportions. Shweta Anish Shah, Health & Wellness Coach & Celebrity Ayurvedic Nutritionist says that betel leaf (paan) is a treasure trove of health benefits.
“According to Ayurveda, it balances three doshas — Vata, Pitta and Kapha when used rightly,” she says. Betel leaves help in digestion. They provide relief from respiratory issues, enhance oral health and even in many ways give a boost to one’s mood.
Mythological Relevance
The hearty leaf also finds a mention in Skanda Purana which dates back right to the 6th Century. Many claim that paan was an aftermath of the churning of oceans by Asuras and Devas during the Samudra Manthan.
This natural mouth freshener or sweetener is also known by other names such as nagarbel, nagavalli and the list goes on. Some paan addicts chew it every few hours, but ideally, paan is mostly relished after a hearty meal.
Shweta adds that betel leaves also help regulate blood sugar and heal wounds especially those caused by burns along with improving gastro-activities by inhibiting the formation of gastric lesions. However, given its sweet variant, some people consume it at any time of the day. “Consuming paan after meals is wise as it helps aid in digestion,” explains Shweta.
This natural mouth freshener or sweetener is also known by other names such as nagarbel, nagavalli and the list goes on. Some paan addicts chew it every few hours, but ideally, paan is mostly relished after a hearty meal.
Shweta adds that betel leaves also help regulate blood sugar and heal wounds especially those caused by burns along with improving gastro-activities by inhibiting the formation of gastric lesions. However, given its sweet variant, some people consume it at any time of the day. “Consuming paan after meals is wise as it helps aid in digestion,” explains Shweta.
It aids in the increase of saliva production which acts as the first step in digestion. Its carminative properties help prevent bloating or other conditions of indigestion. However, Shweta cautions, “It’s important to consume plain or minimally processed paan without tobacco or harmful additives.”
Oral Health Booster
Apart from taking care of one’s gut, paan also seems to be a natural medicinal leaf that is utilised due to its properties of reducing oral bacteria issues, potentially lowering the risk of gum diseases and cavities. “Paan leaves when used in combination with other natural ingredients such as lime or areca nut help in yielding positive effects linked to one’s oral health,” says Chef Meghna Kamdar. It helps neutralise acids and aid the digestion of food. “But even then, do brush your teeth post-consuming paan,” Meghna adds. The ‘meetha’ paan variant or sweeteners in paan help elevate dull moods. For many, ‘meetha paan’ serves as a budget-friendly after-meal treat.
There are different varieties of paan consumed in various regions. In West Bengal, ‘mishti’ paan is infused with sweets and aromatic spices. “In contrast to this is the spicy yet mouth-watering variant from the streets of Delhi. The colourful garnishes create an explosion of taste that captivates both locals and tourists alike,” says Chef Meghna.
Overconsumption
Despite the benefits, overconsumption of paan comes with irreversible effects. “Betel nut, one of paan’s primary ingredients has been linked to oral cancer and cardiovascular issues,” says Chef Meghna. Nutritionist Shweta points out that there could also be the risk of pesticides or chemical exposure from leaves, “That is why Ayurveda always advocates moderation,” she says.
Paan Time
• Go for organic or homegrown betel leaves to avoid harmful chemicals
• Consume plain or minimally processed paan without artificial sweeteners or excess additives
• Avoid paan with tobacco, supari, or other harmful substances
• Chew thoroughly and slowly for maximum benefit
• Limit consumption to once or twice a day, especially post-meals
(Tips by nutritionist Shweta Anish Shah)
• Consume plain or minimally processed paan without artificial sweeteners or excess additives
• Avoid paan with tobacco, supari, or other harmful substances
• Chew thoroughly and slowly for maximum benefit
• Limit consumption to once or twice a day, especially post-meals
(Tips by nutritionist Shweta Anish Shah)
( Source : Deccan Chronicle )
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