Leukemia is a type of blood cancer that starts in the bone marrow. Bone marrow is the soft tissue where white blood cells are made. It leukemia, the body produces abnormal white cells that do not function properly and multiply uncontrollably.

These abnormal cells crowd out healthy blood cells, leading to problems with:

1) Fighting infections.

2) Carrying oxygen.

3) Preventing bleeding.

The 4 Main Types of Leukemia

1) Acute Lymphocytic Leukemia (ALL): Children are most commonly affected compared to adults. It progresses quickly and affects lymphoid cells.

2) Acute Myeloid Leukemia (AML): Adults are most commonly affected compared to children’s. It progresses quickly and affects myeloid cells.

3) Chronic Lymphocytic Leukemia (CLL): Adults generally over 55 years of age are affected. It is slow-growing and affects lymphoid cells. It often has no early symptoms.

4) Chronic Myeloid Leukemia (CML): Adults are generally more commonly affected. It is slow-growing and affects myeloid cells. It is associated with a genetic change called the “Philadelphia Chromosome”.

Best “Anti-Leukemia” Diet for Patients

1) Upodika (Basella alba) Shaka or Malabar Spinach / Poi Saag

उपोदिका तु शीतला लघ्वी रुच्या विवर्धनी।

दीपनी पाचनी हृद्या कफपित्तविनाशिनी॥

Upodika is a tender leafy vegetable that is cooling in nature, light to digest, enhances taste and appetite, kindles digestive fire, helps in Aam digestion, supports heart health, and pacifies Kapha and Pitta dosa.

Benefits of Upodika Shaka in Leukemia Patients

a) Antioxidant & Anti-inflammatory Actions

Upodika contains flavonoids and phenolic compounds with antioxidant and anti-inflammatory properties that help counter oxidative stress.

b) Rich Nutrient Profile

Upodika contains high levels of vitamins A & C, iron, calcium, amino acids, and other nutrients. Upodika can help to address nutritional deficiencies and support overall health. This can be especially helpful for patients with anemia-like conditions, weakness, or post-treatment recovery.

c) Digestive & General Health Support

As per Ayurveda, Upodika is regarded as cooling and easy to digest, used for digestive issues and to support balanced digestion.

How to prepare Yush (Thin Soup) of Upodika Shaka

Fresh Upodika Shaka leaves – 1 cup (finely chopped) | Moong dal (split yellow gram) – 1 tablespoon | Water – 2½ cups | Ghee – ½ teaspoon | Cumin seeds (Jeeraka) – ¼ teaspoon | Turmeric (Haridra) – a pinch | Rock salt – to taste

Boil moong dal in water until fully soft → Add chopped Upodika Shaka and cook for 3–5 minutes (do not overcook) → Heat ghee, add cumin seeds, and pour this tadka into the soup → Add turmeric and rock salt, simmer for 1–2 minutes → Mash lightly or strain for an even lighter consistency.

This can be consumed twice or thrice a week.

2) Vastuka (Chenopodium album) or Bathua / Lamb’s Quarters

वत्सुकं तिक्तकषायं शीतलं लघु दीपनम्।

कफपित्तहरं शाकं ग्रहणीरोगनाशनम्॥

Vatsuka Shaka is bitter and astringent in taste, cooling in potency, light to digest, improves digestive fire, pacifies Kapha and Pitta dosha, and is beneficial in Grahani disorders such as malabsorption and IBS-like conditions.

Benefits of Vatsuka Shaka in Leukemia Patients

a) Supports digestion and Agni:

Vatsuka Shaka improves digestive fire, helping counter poor appetite, indigestion, and weakness commonly seen in leukemia.

b) Gut health and absorption:

Vatsuka Shaka helps to regulate bowel function and supports better nutrient absorption, which is crucial for maintaining strength.

c) General detox support:

Vatsuka Shaka is bitter and astringent in nature supports metabolic cleansing and aid overall systemic balance.

Preparation of Yush (Thin Soup) from Vastuka (Chenopodium album) is same as mentioned in Upodika Shaka section.

3) Tanduliyaka (Amaranthus spinosus)

तण्डुलीयकं शीतं कषायं पित्तनाशनम् ।

रक्तपित्तहरं ग्राहि लघु दीपनपाचनम् ॥

According to Charaka, Tanduliyaka possesses cooling potency and an astringent taste, helps alleviate aggravated Pitta, is beneficial in Raktapitta disorders, has absorbent action useful in Atisara (diarrhoea), is light to digest, and supports Agni by improving digestion.

Benefits of Tanduliyaka (Amaranthus spinosus) Shaka in Leukemia Patients

a) Supports Rakta Dhatu (Blood Tissue):

Tanduliyaka is rakta-shodhaka and rakta-prasadana, and further helps in maintaining healthier blood quality especially when marrow function is compromised.

b) Anti-inflammatory & Cooling Effect:

Tanduliyaka is useful in Pitta-dominant symptoms such as mouth ulcers, heat, burning sensation, or inflammation often seen during chemo-radiation treatment.

c) Nutritional Support:

Tanduliyaka is naturally rich in iron, folates, calcium, and antioxidants and is helpful for fatigue, weakness, and nutritional depletion.

How to prepare Yush (Thin Soup) of Tanduliyaka (Amaranthus spinosus):

Fresh Tanduliyaka (Amaranthus spinosus) leaves – 1 cup (finely chopped) | Moong dal (split yellow gram) – 1 tablespoon | Water – 3 cups | Ghee – ½ teaspoon | Cumin seeds (Jeeraka) – ¼ teaspoon | Turmeric (Haridra) – a pinch | Rock salt (Saindhava) – to taste.

Boil the base – Add moong dal and water to a pot and boil on low flame until the dal becomes very soft | Add Tanduliyaka – Add finely chopped Tanduliyaka leaves and turmeric, then simmer for 5–7 minutes until the leaves are well cooked | Strain (Yūṣa step) – Mash lightly and strain the liquid through a sieve; discard the solids or use separately if digestion permits | Season (optional but ideal) – Heat ghee, add cumin seeds, and pour this tempering into the strained soup; add rock salt and mix well | Serve warm – Drink fresh and warm, like a light medicinal soup.

Foods to be avoided by Leukemia Patients

1) Rajamash (Rajma / Kidney Bean)

राजमाषो गुरुस्तिक्तो वातकृद् बलवर्धनः ।

रूक्षोऽभिष्यन्दि मधुरः कफपित्तकरो मतः ॥

Rajma (kidney bean) is heavy to digest, slightly bitter in taste, and dry in nature. It aggravates Vata dosa, promotes bodily strength by increasing bulk, and has an abhiṣyandi effect, meaning it tends to cause obstruction in bodily channels. After digestion it exhibits a sweet post-digestive effect and aggravates both Kapha and Pitta dosas.

Rajmah is guru in nature and so weak agni in leukemia further leads to Aam formation. It is also abhisyandi in nature and so causes blockage in raktha and majja dhatu. Rajmah is ruksha or dry in nature and so causes dhatu kshaya and fatigue.

2) Dahi (Curd/Yoghurt)

दधि गुरु अभिष्यन्दि उष्णं अम्लं विदाहि कफपित्तकरम् ।

श्लेष्मलम् शोफजननं रक्तपित्तप्रकोपणम् ॥

Dadhi (curd/yogurt) is heavy to digest, causes obstruction of body channels, and is hot in potency. It has a sour taste, produces a burning sensation, and aggravates Kapha and Pitta. It increases mucus, promotes edema and inflammation, and worsens bleeding disorders.

It is well known fact that leukemia involves Rakta and Majja dhatu vitiation with inflammatory and proliferative pathology. Dahi increases Kapha (heaviness, stagnation) and Pitta (inflammation), which can worsen disease activity. Dahi causes srotorodha or blockage of micro-channels, hampering proper circulation of nutrients and wastes. Dahi is sour and heating nature can promote internal heat and irritation, aggravating fever, mouth ulcers, bleeding tendencies, or skin reactions common in leukemia.

3) Virudhaka (Sprouted Beans)

विरूढकं गुरु रूक्षं च वातलं विदाहि च।

Virudhaka (sprouted pulses or beans) are heavy to digest, dry in nature, tend to aggravate Vata, and can cause internal irritation or a burning sensation.

Virudhaka (Sprouted Beans) have tendency to aggravate vata dosha and may worsen fatigue, weight loss, anxiety, and tissue depletion symptoms that is commonly seen in leukemia. Virudhaka or sprouted pulses are heavy to digest and dry in nature. It can further weaken digestion and lead to poor nutrient assimilation.

Consult Dr. Ravi Gupta, Ayurveda Cancer Consultant

Dr. Ravi Gupta, Ayurveda Cancer Consultant, is specialized in holistic Ayurvedic management of Leukemia through personalized herbal medicines, Panchakarma detoxification, Rasayana therapy, disease-specific diet planning, and lifestyle modification. The approach focuses on improving digestion, immunity, strength, and overall quality of life alongside conventional care.

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