Vegetarian World

Ayurvedic food

 

Ayurveda (science of life) is the traditional medicine of India, a natural healing system.

 

It is probably the oldest and most comprehensive therapeutic system in the world and its roots go back to Vedic times – over 5000 years – being recognized as the “mother of all healing methods”.

 

This science treats the body, mind and soul equally and is deeply linked to the yogic view of life and consciousness.

 

For the West, Ayurveda is one of the most recent and complete systems of alternative medicine and its popularity and prestige is increasing considerably.

 

As a health system, it is recognized by the WHO (World Health Organization) as one of the traditional systems of medicine, as it covers all domains taught in schools of naturopathy, from medicinal herbs to surgery.

 

This ancestral holistic system defines health as the result of the balance between the physical body, soul (atman), mind (manas) and vital energy (prãna), and not just the absence of disease._cc781905-5cde-3194- bb3b-136bad5cf58d_

 

In Ayurveda, food is not based on the amount of carbohydrates, fats or proteins, or calories, minerals and vitamins ingested.

 

It seeks to give us the knowledge necessary for a balanced diet, and in fact, it serves to complement the Western approach we are used to.

 

The purpose of the ayurveda diet is to balance the 5 elements.

 

dosha is the characterization of the individual's biological profile, according to o ayurveda.

 

Doshas are derived from the five elements:space, air, fire, water and earth. Known as the mind-body type, they express specific energy patterns and are a mixture of physical, emotional and mental characteristics.

 

Existem três doshas: Vata, Pitta e Kapha, sendo que cada um apresenta suas determinadas características. All people possess all three doshas, but in varying proportions. Eventually, there is an excess or deficiency of one of the three doshas, which constitutes an imbalance, which can give rise to a disease.

 

O ayurveda restabelece o equilíbio original dos doshas da pessoa por meio de dietas, exercícios físicos, uso de plantas medicinal, meditation, yoga e_cc781905-5cde-3193-bb35-5.

 

Vata = Air and Ether.

 

Its attribute and characteristic is being light, mobile, unstable, dry and cold.

 

Therefore, the best diet for people of Vata nature, in general, should be moist, warm, nutritious, a little heavier to give structure to these people, who tend to be thinner and sometimes malnourished.

 

They also tend to suffer from dryness of the skin, mucous membranes, scalp and intestines (gas), to improve this dry attribute of Vata we must put a little more oil in the diet of these people, good quality oils - "extra virgin", pressed When cold, the best oil for Vata is sesame oil, but olive oil also works very well.

 

Cold and raw foods should only be consumed by Vata at lunchtime and in summer or on the hottest days. Spices should always be present in a Vata's diet, to warm them up as their nature is cold and to aid in their irregular digestion.

 

The best spices for Vata arecumin, bay leaf, fennel, as they reduce gases and heat food, butbasil, ginger, coriander, black pepper, mintThey can also be used and help a lot in digestion, in addition to enhancing the taste of food and satisfying the senses, taste, and smell especially.

 

Pitta= Fire and Water.

 

Its attribute and characteristic is being warm, light, mobile, oily and penetrating.

 

Therefore, the best diet for people of Pitta nature, in general, should be less humid, cold, nutritious, light but not too light, because Pitta has a strong digestive capacity and needs a certain weight after feeding, they usually they become moody with little food, or when they feel hungry.

 

They tend to have difficulty metabolizing fatty foods, which cause weakness and overload liver function. As it is warm by nature and has a great digestive capacity, people do best with raw and cold foods.

 

As for Pitta oils, the best aresunflower, coconut and olive oil, but always using them sparingly. Seasonings should only be used as a bow to the digestive agni=fire and to complement the qualities and flavors of food. The best spices for Pitta are mild spicy ones likefennel, cumin, bay leaf, coriander, turmeric and mint.Totally avoid hot peppers, which are likely to cause Pitta burning, heartburn, due to excess fire.

Kapha = Water and Earth.

 

Its attribute and characteristic is being stable, heavy, wet and cold.

 

Therefore, the best diet for people of a Kapha nature, in general, should be drier, warmer and lighter. They tend to gain weight easily and have difficulty digesting carbohydrates and sugars, have a certain fragility in the pancreas, so they should eat as little sugar and carbohydrates as possible, always preferring whole grains, which will not give a very high spike in blood glucose and so on. It doesn't put too much strain on the pancreas.

 

Oils should also be used very sparingly, and the best ones aresunflower, olive and mustard. Totally avoid very oily, fried and difficult to digest foods. Cold and raw foods should only be consumed by Kaphta at lunchtime and in summer or on the hottest days. Spices should always be present in a Kapha's diet, to warm up, as their nature is cold, and to aid in slow digestion. The best seasonings for Kapha areblack pepper, cumin, ginger, turmeric, bay leaf, fennel, basil and all those strong peppers that speed up metabolism and heat up.

 

 

 

PRINCIPLES OF AYURVEDIC FOOD

First of all, we must know that food is a source of prana (vital energy) and energy. Gives life stimulation through taste; provides substrate for the recomposition and replacement of body tissues.

The habit of eating involves an ethical and sacred ritual, of sacrificing another life to the fire element (we offer our internal fire = Agni) to satisfy our internal need, which is continuous.

One of the main causes of the disease is improper eating behavior (Mithyahara vihara). We must feed on what we needWe are here to provide for life. Whatever is outside of that is Mithyahara vihara and leads to a state of suffering.

 

Food is what nourishes the body, mind and spirit, and also alters the mental disposition. When food is pure (Sattwic), our mind becomes pure (sattwic).

As food is a source of vital energy, we must consider that:

- Whole food is better than refined food;
-Fresh food is better than processed food;
-Food prepared up to 6 hours before the meal is better than reheated;
-Food heated over a low heat or bain-marie is better than food heated in a microwave oven;
-The food should be undercooked so that it does not lose its prana (vital energy);
-The food must be light; the lighter the better;
-Metal pans that can ionize or oxidize during preparation are contraindicated;
-Iron pans should be used only when there is a need for iron by the body;
-The stainless steel, glass and agate pans are the most recommended.
- Food should preferably be cooked, to help the body in digestion.
-Spices should be used in food preparation, they add flavor and complement the properties that the food may not have.

Food preparation also involves energy manipulation. There is an exchange of energy between the preparer and the food. Food must be prepared by someone who loves us. The person who cooks must always do so with care, so that the food has good energy quality.