Ayurveda Detox- Part 2 (Food)
So my first Ayurveda blog was all about me being a self-appointed guinea pig. In this one I'll summarize how Ayurveda treats various food types. Its worth noting that since this 'ancient food science/ life science' was developed over 5000 years ago in a tropical part of the world, many of its recommendations are geared towards the food and lifestyle associated with that region.
Still the Indian sub-continent is huge and the variety of seasons it covers from the chilly winters in the northern mountains, to the extreme heat of its western deserts and the temperate climate on its coastlines means that the principles could well be applicable to many geographies.
Here is what I have gleaned so far in my ongoing quest to understanding the principles behind the many rules of food preparation and consumption:
1) Best times to eat
All individuals have different digestion levels and strengths. In general the body's digestion is strongest between 10 AM and 2 PM. So really its the brunches and lunches which we should be gorging on! As we come towards evening, our digestive powers slow down, so lighter meals apt in the evening.
This is in fact just the opposite of what we do in our modern lifestyles...not the least because after a heavy lunch the risk of dozing through your afternoon work-day is very real. (Do we then have a case for promoting siestas worldwide?!)
Last meal of the day should be typically before 8 PM (Ahem, hands up those who start rummaging through the fridge at 8 PM to see what can realistically be cooked, so that a trip to the corner shop is avoided).
Then again when the Ayurveda was written, people were not into prime time comedies, Big Brother/ Bigg Boss and BBC Newsnight, so they went to bed at dusk and got up at 5 AM to do yoga. I'm guessing we could push that 8 PM boundary a bit......
2) What to eat
First up are Fruits. As we all know, they provide necessary vitamins, anti-oxidants, fibres etc. Fruits are best eaten on their own about 2-3 hours before or after a main meal. This is because the moment fruits enter our digestive tract, the body leaves everything else sitting there (fermenting) and instantly tries to digest fruit first. In particular, the text says melon should always be eaten on its own.
Fruits/ Raw vegetables/ salads/ fresh juices are all best had in the day time when the digestion is stronger.
3) Milk
So apparently none of us are really supposed to be lactose-intolerant, including babies being breast-fed (human lactose is different to bovine lactose, and unless mum is having something 'processed' herself the baby should be fine. Lots of research on this apparently).
So modern Ayurvedists (?) or Vaidya as they are called in India, believe that its not milk itself but the processing of milk or the 'industrialisation of milk' that has led to lactose-intolerance. Starts right from the way animals are bred, to the pasteurization and preservatives in milk.
Checking notes from friends worldwide- normal bottled milk in India and China goes bad within 2 days even when boiled and kept refrigerated. In the UK this could be 4 to 6 days and in the USA 7 to 10 days. I would say, go Organic if you can. Even a 70%-stressed-less-antibiotic-fed cow is better than a 90%-stressed-more-antibiotic-fed cow!
http://www.organicmilk.co.uk/index.cfm/e/faqs.home#faq_4
http://www.ehow.co.uk/about_6583228_organic-non-organic-dairy-farming.html
http://www.dare.co.in/news/others/only-organic-milk-can-put-india-on-global-dairy-export-map-expert.htm
4) Honey
Now widely recognised for its therapeutic and healing properties, it has long held a special place in Ayurvedic treatments. Ayurveda recognises eight types of honey based on the type of bees collecting it. The most important thing about honey is that it becomes toxic at over 40'C. Hence honey should never be heated or mixed with hot/spicy food types.
http://www.pioneerthinking.com/dk_ayurvedahoney.html
Also honey and ghee mixed in equal proportions is considered toxic but honey and ghee in unequal proportions is highly recommended for many cures.
5) Ghee or clarified butter
Available at most Indian stores, this is how it can be made at home for those who are curious
http://yogaholidays.net/magazine/ghee.htm
or
http://living.oneindia.in/cookery/vegetarian/maincourse/side-dishes/making-ghee.html
I mention is here as it is considered the single most important 'vehicle' for carrying the medicinal herbs/cures into the right part of the body. Also called 'liquid gold' it was used by yogis to 'purify the mind, awaken knowledge and develop intuition'.
Ghee from buffalo, elephant's milk (yes they obviously tested it!) is considered heavy and that from goat or camel milk is light and dry. Ghee from cow's milk is most recommended. The texts say that when consumed in small quantities, especially when cooking lentils and vegetables has tremendous healing properties.
Rice, Ghee and Honey are considered the most sacred foods.Varying proportions of these with milk or water provides cures for many common diseases, improves physical and mental health, increases longevity etc.
Next Post: Grains
Still the Indian sub-continent is huge and the variety of seasons it covers from the chilly winters in the northern mountains, to the extreme heat of its western deserts and the temperate climate on its coastlines means that the principles could well be applicable to many geographies.
Here is what I have gleaned so far in my ongoing quest to understanding the principles behind the many rules of food preparation and consumption:
1) Best times to eat
All individuals have different digestion levels and strengths. In general the body's digestion is strongest between 10 AM and 2 PM. So really its the brunches and lunches which we should be gorging on! As we come towards evening, our digestive powers slow down, so lighter meals apt in the evening.
This is in fact just the opposite of what we do in our modern lifestyles...not the least because after a heavy lunch the risk of dozing through your afternoon work-day is very real. (Do we then have a case for promoting siestas worldwide?!)
Last meal of the day should be typically before 8 PM (Ahem, hands up those who start rummaging through the fridge at 8 PM to see what can realistically be cooked, so that a trip to the corner shop is avoided).
Then again when the Ayurveda was written, people were not into prime time comedies, Big Brother/ Bigg Boss and BBC Newsnight, so they went to bed at dusk and got up at 5 AM to do yoga. I'm guessing we could push that 8 PM boundary a bit......
2) What to eat
First up are Fruits. As we all know, they provide necessary vitamins, anti-oxidants, fibres etc. Fruits are best eaten on their own about 2-3 hours before or after a main meal. This is because the moment fruits enter our digestive tract, the body leaves everything else sitting there (fermenting) and instantly tries to digest fruit first. In particular, the text says melon should always be eaten on its own.
Fruits/ Raw vegetables/ salads/ fresh juices are all best had in the day time when the digestion is stronger.
3) Milk
So apparently none of us are really supposed to be lactose-intolerant, including babies being breast-fed (human lactose is different to bovine lactose, and unless mum is having something 'processed' herself the baby should be fine. Lots of research on this apparently).
So modern Ayurvedists (?) or Vaidya as they are called in India, believe that its not milk itself but the processing of milk or the 'industrialisation of milk' that has led to lactose-intolerance. Starts right from the way animals are bred, to the pasteurization and preservatives in milk.
Checking notes from friends worldwide- normal bottled milk in India and China goes bad within 2 days even when boiled and kept refrigerated. In the UK this could be 4 to 6 days and in the USA 7 to 10 days. I would say, go Organic if you can. Even a 70%-stressed-less-antibiotic-fed cow is better than a 90%-stressed-more-antibiotic-fed cow!
http://www.organicmilk.co.uk/index.cfm/e/faqs.home#faq_4
http://www.ehow.co.uk/about_6583228_organic-non-organic-dairy-farming.html
http://www.dare.co.in/news/others/only-organic-milk-can-put-india-on-global-dairy-export-map-expert.htm
4) Honey
Now widely recognised for its therapeutic and healing properties, it has long held a special place in Ayurvedic treatments. Ayurveda recognises eight types of honey based on the type of bees collecting it. The most important thing about honey is that it becomes toxic at over 40'C. Hence honey should never be heated or mixed with hot/spicy food types.
http://www.pioneerthinking.com/dk_ayurvedahoney.html
Also honey and ghee mixed in equal proportions is considered toxic but honey and ghee in unequal proportions is highly recommended for many cures.
5) Ghee or clarified butter
Available at most Indian stores, this is how it can be made at home for those who are curious
http://yogaholidays.net/magazine/ghee.htm
or
http://living.oneindia.in/cookery/vegetarian/maincourse/side-dishes/making-ghee.html
I mention is here as it is considered the single most important 'vehicle' for carrying the medicinal herbs/cures into the right part of the body. Also called 'liquid gold' it was used by yogis to 'purify the mind, awaken knowledge and develop intuition'.
Ghee from buffalo, elephant's milk (yes they obviously tested it!) is considered heavy and that from goat or camel milk is light and dry. Ghee from cow's milk is most recommended. The texts say that when consumed in small quantities, especially when cooking lentils and vegetables has tremendous healing properties.
Rice, Ghee and Honey are considered the most sacred foods.Varying proportions of these with milk or water provides cures for many common diseases, improves physical and mental health, increases longevity etc.
Next Post: Grains
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