Healthy with the nutritional science of Ayurveda

From Naturopathy: Ayurveda

(02.05.2010)One of the great known systems of natural medicine is traditional Indian medicine, Ayurveda. The term Ayurveda can be used analogously as „Doctrine of life“ translated, not only healing but also preventing disease. Furthermore, Ayurveda deals with obstetrics, philosophy of life and psychology. Successfully applied for thousands of years in India and Sri Lanka, ayurvedic medicine has been increasingly used for some years in the natural healing practice of the West. For self-prevention of health is particularly suitable the nutritional science, whose principles are easy to understand and which can be easily implemented with natural foods.

Vata, Pitta, Kapha: Doshas and constitution.
The basis of the right diet is the innate constitution of the individual, which shapes the appearance, voice, temperament, behavior and thinking in the form of three different energy qualities (tri-Doshas). These three doshas are assigned as Vata, Pitta and Kapha to the different elements. Vata is formed of air and space, Pitta of fire and little water, Kapha of earth and water.

Vata stands u.a. for mental and physical flexibility, Pitta is primarily responsible for metabolism and digestion, while Kapha provides substance and stability on the physical, mental and spiritual level. Age, diet, climate and lifestyle are changing the doshas and may disturb the balance, causing disease. A Vata disorder can be expressed, for example, in joint complaints, the Pitta disorder as gastric ulcer and a Kapha disorder in obesity or as airway obstruction.

Six flavors affect the doshas.
On the other hand, nutrition can specifically influence the three doshas in order to prevent or compensate for a dysbalance of the distribution. According to their tastes, all foods, medicinal plants and spices are said to have a strengthening or diminishing effect on the doshas. Sweet reduces Vata and Pitta, but increases Kapha. Sour and salty reduce Vata, but increase Pitta and Kapha. Bitter and Tart lessen Pitta and Kaha, but increase Vata. Sharp finally reduces Kapha but increases Pitta and Vata.

Season and weather also affect the doshas and are taken into account in the diet. When it is cold and dry, hot, mushy-heavy meals such as stews should be preferred, while in cold and rain dry, warm. Cooling, moist food is indicated in high heat, e.g. as a salad with cucumbers, tomatoes and a yoghurt dressing.

Combine foods properly.
In order not to completely dispense with certain foods, the Ayurveda knows many antidotes (= antidotes), which can compensate for the stressful effects of food. This makes cheese easier to digest when seasoned with black pepper, hot peppers, horseradish or other spicy ingredients. Milk loses its astringent power when you add fresh ginger and meat dishes, eggs, legumes or cabbage become more digestible when prepared with digestive spices (fennel seeds, cumin, mustard seeds).

Some foods should not be eaten at the same time. So it is not considered healthy to drink milk on sour or spicy foods. Likewise, meat and fish should not be combined with yogurt. Cold and hot drinks and / or meals should also be strictly separated so as not to unnecessarily burden the digestive system.

Of great importance is that the foods are natural and freshly processed. Tinned foods in jars, bags or microwaves contain no life energy from an ayurvedic point of view and ensure hyperacidity in the tissue. (Dipl.Päd. J.Viñals Stein, non-medical practitioner)

To read more:
Elisabeth Veit: The Ayurveda healing science book, Delphi publishing house, 1. Auflage1998