Ayurveda’s approach to nutrition is very unique. The food we eat begins with the farmer. After that it goes into the hands of the cook. The vibes from the farmer and the cook end up in the prepared food. This may be true in all types of cooking but Ayurveda places a lot of emphasis on the farmers and the cooks’ mental disposition.
Ayurveda follows nature where nutrition and diet are concerned. In nature knowledge about these two is derived from taste. Taste plays an important role in Ayurveda. Ayurveda has 6 tastes. They are: madhura or sweet, lavana or salty, amla or sour, tikta or pungent, bitter, and kashaya or astringent.
Sweet taste promotes building of body tissues, healing of wounds etc. If taken in excess then it results in obesity, lethargy and constipation. This taste is made up of the earth and water elements. It increases kapha dosha but decreases pitta and vata doshas. Honey, carbohydrates, milk, fruit sugars all come under this taste.
Salt is a digestive appetizer and it clears the channels. It also improves the taste of food. If taken in excess it results in hyperacidity and early aging. This taste is made up of fire and water elements. It increases kapha and pitta doshas but decreases vata dosha. Sea salt, seaweed, sea vegetables all come under this taste.
Sour taste stimulates digestion and is a carminative. If taken in excess it results in burning sensation in the throat, chest and cardiac region. It is made up of earth and fire elements. It increases pitta and kapha doshas and decreases vata dosha. Yogurt, fermented foods, citrus fruits, come under this taste.
Pungent taste removes tastelessness in the mouth and stimulates digestive fire. If taken in excess it causes burning sensation and giddiness. This taste is made up of fire and air elements. It increases pitta and vata doshas and decreases kapha dosha. Chillies, ginger garlic come under this taste.
Bitter taste removes toxins from the body. It also stimulates the appetite and enhances the flavour of other tastes. It is made up of air and ether. It increases vata dosha and decreases pitta and kapha doshas. It is found in turmeric, bitter gourd, leafy vegetables.
Astringent taste cleans the channels and heals wounds. If taken in excess then it causes flatulence and drying of the mouth. This is made up of earth and air. It increases kapha and vata doshas. It is found in apples, legumes, raw fruits.
Ayurveda places great emphasis on eating according to the season. In summer our body requires a high carbohydrate diet whereas in winter it requires a high protein diet.
Not only the way food is prepared but also where it is prepared plays a major role. It must be compatible with the land where the person resides. These foods alleviate the negative aspects of the land over the individual. It is because of this we find such diverse preparations of ethnic foods in different parts of the country.
to be continued next issue . . . .
Mrs. Mira Swami, Department of Ayurveda