Taste Receptors Play a Powerful Role in Healthy Nutrition
Your kitchen cabinet is also your medicine cabinet because everyday foods, herbs, and spices can have medicinal as well as nutritional properties.
Begin with lists of everyday foods that the three individual doshas should emphasize, eat in moderation to be therapeutic.
Vata Types are balanced by eating predominant sweet, sour, salty.
Pitta Types are balanced by eating sweet, bitter and astringent.
Kapha Types are balanced by eating pungent, bitter and astringent.
COMMON Examples of: Sweet tasting foods: sugar,* milk, butter, rice, honey, bread Sour: yogurt, lemon, cheese Salty: salt, seaweed, soy sauce, pickles Pungent: spicy foods, pepper, ginger, cumin Bitter: spinach, other green leafy vegetables Astringent: beans, pomegranate *Refined white sugar is to be avoided by all the doshas Sucanat, a new product made from the juice of organic sugar cane, is acceptable.
HERBS AND SPICES Ayurveda has its own unique view of herbs and spices and how they work.
Herbs are thought of, first of all, as a kind of concentrated food.
In Ayurveda herbs and spices are regularly consumed in cooked foods and as flavorful teas.
Thus you can easily integrate them into your life.
Based on the results of the self-assessments in You can use herbs on a daily basis to help balance your doshas, and energize, sustain, and strengthen vitality, enliven the mind, rejuvenate the tissues, and strengthen the immune system.
Second, certain herbs and spices are stronger and have more pronounced effects on the mind-body; these are used medicinally for short periods of time to balance the doshas.
What you ingest therefore can have a profound effect on your health.
Taste Receptors for specific foods help you know what foods you should emphasize or avoid, as well as herbs and spices you should keep on hand and use to gently balance the three doshas.
One patient says, "Since I began the Ayurvedic herbs three months ago, I released nineteen pounds and was no longer bothered with indigestion.
" Another Ayurveda Lifestyle Enthusiast attests: "I had an amazing experience following the kapha diet.
After sixteen years of battling overweight, I was able to feel more connected in just a few days.
I went from feeling very bloated, thick, and heavy, to feeling just slightly bloated and very light.
As time passed, I felt as if my inner swamp was draining, mydigestive system was balancing itself, and my energy was becoming more even.
" THE SIX TASTES Sweet, Sour, Salty, Pungent, Bitter and Astringent Foods contain packets of intelligence, or information, some of which are analyzed by our ability to taste.
Herbs and spices are also potent food sources of these tastes, and therefore have become an important tool for stabilizing the doshas.
Here's how the six tastes - sweet, sour, salty, bitter, pungent, and astringent - affect the doshas.
THE SIX QUALITIES What does it mean that a food has a "quality".
In Ayurveda, quality refers to the "touch" of the food.
For example a banana is soft (that's its quality) and an eggplant is slimy going down.
Peanuts are hard and so on.
Every food has its quality.
Why is "quality" important? Because Human bodies do better if they have combinations of soft food, hard food, cooked food, raw food so that the digestive system has a variety of actions that complete the digestive process.
Begin with lists of everyday foods that the three individual doshas should emphasize, eat in moderation to be therapeutic.
Vata Types are balanced by eating predominant sweet, sour, salty.
Pitta Types are balanced by eating sweet, bitter and astringent.
Kapha Types are balanced by eating pungent, bitter and astringent.
COMMON Examples of: Sweet tasting foods: sugar,* milk, butter, rice, honey, bread Sour: yogurt, lemon, cheese Salty: salt, seaweed, soy sauce, pickles Pungent: spicy foods, pepper, ginger, cumin Bitter: spinach, other green leafy vegetables Astringent: beans, pomegranate *Refined white sugar is to be avoided by all the doshas Sucanat, a new product made from the juice of organic sugar cane, is acceptable.
HERBS AND SPICES Ayurveda has its own unique view of herbs and spices and how they work.
Herbs are thought of, first of all, as a kind of concentrated food.
In Ayurveda herbs and spices are regularly consumed in cooked foods and as flavorful teas.
Thus you can easily integrate them into your life.
Based on the results of the self-assessments in You can use herbs on a daily basis to help balance your doshas, and energize, sustain, and strengthen vitality, enliven the mind, rejuvenate the tissues, and strengthen the immune system.
Second, certain herbs and spices are stronger and have more pronounced effects on the mind-body; these are used medicinally for short periods of time to balance the doshas.
What you ingest therefore can have a profound effect on your health.
Taste Receptors for specific foods help you know what foods you should emphasize or avoid, as well as herbs and spices you should keep on hand and use to gently balance the three doshas.
One patient says, "Since I began the Ayurvedic herbs three months ago, I released nineteen pounds and was no longer bothered with indigestion.
" Another Ayurveda Lifestyle Enthusiast attests: "I had an amazing experience following the kapha diet.
After sixteen years of battling overweight, I was able to feel more connected in just a few days.
I went from feeling very bloated, thick, and heavy, to feeling just slightly bloated and very light.
As time passed, I felt as if my inner swamp was draining, mydigestive system was balancing itself, and my energy was becoming more even.
" THE SIX TASTES Sweet, Sour, Salty, Pungent, Bitter and Astringent Foods contain packets of intelligence, or information, some of which are analyzed by our ability to taste.
Herbs and spices are also potent food sources of these tastes, and therefore have become an important tool for stabilizing the doshas.
Here's how the six tastes - sweet, sour, salty, bitter, pungent, and astringent - affect the doshas.
THE SIX QUALITIES What does it mean that a food has a "quality".
In Ayurveda, quality refers to the "touch" of the food.
For example a banana is soft (that's its quality) and an eggplant is slimy going down.
Peanuts are hard and so on.
Every food has its quality.
Why is "quality" important? Because Human bodies do better if they have combinations of soft food, hard food, cooked food, raw food so that the digestive system has a variety of actions that complete the digestive process.
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