Ayurveda in Habits & Food Highlights

The 18th Century was ahead in terms of the food people ate. They had more natural foods with less processed ingredients. It’s easy to digest and it provides the body with vital nutrients.

The 18th Century was ahead in terms of the food people ate. They had more natural foods with less processed ingredients. It’s easy to digest and it provides the body with vital nutrients.

Highlights of 18th Century Food

The 18th-century era was of spices and herbs that have been used as a health remedy from centuries.

– Chemical-free Khand sugar, jaggery powder was preferred in place of refined sugar and brown sugar.
– Black pepper was only used and no use of red chilli. As red chilli was not an Indigenous crop.
– The 18th-century formula for “Garam Masala” which was a blend of precious Indian spices and Herbs. “Mother of all Spices — Garam Masala- invented in the 18th century, “hot blend of spices”

Use of Black Black Pepper ❌No Red Chilli,
Use of Ceylon cinnamon❌No Cassia Bark,

Suitable for kids and older people, No adulteration, No artificial color or flavor, No preservatives, No fillers.

Health benefits (based on several studies)

Improves digestive fire, Boost immunity, Regulates blood sugar level, Full of antioxidants, Fighting constipation, Slows the aging process, High potency spices small pinch is enough.

The Dalchini (Ceylon Cinnamon) was used for additional Health Benefits. The rock salts and black salts were used exclusively in cooking, instead of processed salt / white salt. A2 Ghee has been prepared by a “Bilona Process”, not a cream-based or shortcut process which has the potential to decrease the amount of key benefits that A2 Ghee (Indian Cow Ghee) provides.

Why is 18th Century Goodness Food Different?

18th Century Goodness provides an alternative way to enjoy food consisting of vegan, gluten-free, soy-free and nut-free food products that are all made with quality ingredients.
1. That time Ayurveda was a routine food. As we drink water in the morning, an empty stomach is the water therapy for the body. We were daily drink Indian Cow Hot Milk with Kesar and Elaichi that is again offer a super calcium and protein etc.

2. Food was 100% Natural and sweets were made of pure Ghee / and with Natural proteins Herbs, Seeds and Grains.

3. Dinner and Lunch were a balanced diet with a mix-combination of curry vegetables (Dal+Curry, Potato Curry/Aloo Curry) that was helpful in easy digestion.

4. In Night Golden High Cumin Turmeric Milk was good for clearance of Daily Toxins.

5. Food time / eating time was routines 6 AM to 6 PM, thereafter fasting was around 12 Hours.

6. More variations in food grains like uses of bajra/jowar/ragi/makka was very common. A variety of options for foods that are gluten-free or vegan. Today we have been eating a lot more processed foods that are high in sugar and artificial flavors.

”Health was first priority, Taste was the next and money was the last priority.”

So overall Ayurveda was in habits as well as in food preparations., which allowed them to know how to take care of their diet much better. Today, there are many low-quality processed food products in the market. They are not nutritious, are full of preservatives, and are often high in sugar content. Now Dawn Lee is trying to retrieve those precious spices of Ayurveda in today’s era and in the toughest time of COVID. Dawn Lee’s mission is to bring Ayurveda into a routine for all families. This is one of Dawn Lee’s goals when we developed our product. We wanted to create healthier products for their customers. We created a system that delivers the “food you love, with the food you need”.

With years of experience and knowledge about the market dynamics which Dawn Lee strives to make a difference in the food industry.

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