Ayurvedic principles of nutrition aim to maintain good digestion, digestion and absorption of substances.
Digestion is considered to be particularly important, because through it, what comes from the outside is transformed and adapted to be beneficial to the body.
The engine of this process is the so-called. 'Digestive fire' – a lamb that performs the transformations involved in metabolism, tissue nourishment, growth and immunity.
Poor digestion leads to disruption of these processes, including at the cellular level.
In the stomach and intestines, waste products are stagnant, which undergoes processes of rot, fermentation and excretion of toxins that can lead to inflammation.
The poisons thus obtained penetrate the blood and are spread throughout the body through it.
Over time, more accumulations occur in the bones, joints, kidneys, liver and lungs, gallbladder, etc., which poison the body's level of the cell.
In the end, there are physiological problems, bound by negative emotions, which gradually change the character.
Negative emotions themselves can also affect certain organs and contribute to the accumulation of poisons in the body, in other words, creating a vicious circle.
Therefore, ayurvedic treatment is necessarily linked to the cleansing of the body from toxins (to eliminate the causes of the disease) and a certain diet regimen.
The diet, in turn, is tailored to both the specific disease and general condition of the patient and his or her dominant dosha.
It is unique for every type of body construction, it is given by birth and is not subject to change.
It is based on the ratio of three types of energies, each of which controls a specific part of the body's physiological and psychological functions.
In this ratio, one or two of the energies are leading, and their exact parameters determining which cohorts and nutritional combinations are appropriate or not for the person concerned, what predisposition to specific diseases, etc.
Ayurvedic nutrition according to the type of body construction
According
to Ayurvedic, each of the three doshas (body type) has appropriate and inappropriate tastes, foods and spices – useful for one body structure can be harmful to another.
In fact, the rules of nutrition in Ayurveda exclude complete prohibitions, since the six flavors have their unique role in digestion and the body as a whole.
For example, the bitter and bitter taste are useful against infections, the hot stimulates immunity, the salty, sweet and sour are tonic to the organs, either preventing them from disease or restoring them after periods of intensive treatment.
Different flavors have a warming or cooling effect and therefore have different effects on the doshas.
Medium temperature food (neither hot nor cold) is suitable for Thyat, it should be warmer and of greater nutritional value (high in protein and carbohydrates); for Kafa – warm and light.
Energy-friendly Pitas are suitable for the bitter and bitter foods, which should prevail – up to 2/3 of the total intake, and the remaining 1/3 is for foods with a salty, spicy and sour taste.
For the energy typeKafa, the essentials should be spicy, bitter, and astringent, and sour, sweet, and salty should be only 1/3.
In the energetic type, the Batahoras should emphasize the sour and salty foods, limiting to 1/3 bitter, astringent and spicy foods.
In particular, the nutrition guidelines recommend legumes and cereals (excluding maize), raw vegetables (except onions), all kinds of fruits (excluding citrus fruits), honey; nuts are not suitable.
Cereals and legumes are suitable for Vata dosha; vegetables should avoid potatoes and onions; pears, apples and melons are not suitable for fruits; almonds, pine nuts and walnuts are recommended; sweet is allowed, except for chocolate.
People with Kafa dosha can also eat cereals and legumes; vegetables should be stewed; fruits are recommended for pears and apples; nuts are not suitable.
General rules for eating
According to Ayurveda, the human body functions in harmony with nature – with its processes, rhythm and activity.
Breakfast is required and must include fruit before 8:00.
It starts by drinking a glass of warm water with lemon on an empty stomach.
For Pitadosha, it is good to have a light snack, while Vata and Kafa are rich.
If you drink tea, it should be after breakfast.
Lunch should take place around 1:00 pm – 1:30 pm, when the agni is intensifying and heavier foods can be consumed – meat, spicy, sour.
This diet must necessarily include vegetables and dairy products are allowed.
Meat, beans, rice, lentils are usually consumed, leaving sweet foods in the afternoon.
For Pita dosha lunch should be a staple meal.
For Watadosha lunch should be relatively lighter, including soups, feeds, pasta.
People with Cafadosh can only eat light food for lunch after having a hearty meal or eating a snack.
It is also good to have an afternoon snack – fruit (like an apple), roasted nuts or dried fruit.
In principle, dinner should be early – by 7:00 pm, and include soups and leafy vegetables cooked or flavored with vegetable fat.
Foods for Vata and Kafat energy people should also have plenty of protein, and Pitamog might delay that meal for a later hour.
The Ayurvedic meningut must be adapted to the age and health of the person concerned, the season, and the climatic and temperature characteristics of the inhabited area.
For example, children up to the age of 12 should follow their natural appetite.
Adults up to the age of 60 should follow the rules, gradually reducing the amount of food consumed.
It should be known that if in the spring and winter one needs more fat and protein, then in the summer, they should be significantly reduced.
Ayurvedic nutrition and fluid intake
From liquids, Ayurveda emphasizes water that cannot be replaced by anything else, including natural juices (preferably seasonal fruits).
Carbonated beverages are considered harmful.
Liquids should not be cold, as cold has a shrinking effect that slows down the processes in the body.
The rules of Ayurvedic eating prohibit the intake of liquids while eating, as this leads to a dilution of gastric juices and impairs normal digestion (reduces the strength of lambs).
Drinking water should be warm.
It is useful for digestive processes, for the activation of blood circulation, as well as for cleansing the body.
Ginger, cinnamon, honey, lemon, mint, cucumber and more can be added to improve digestion and the process of cleansing.
The warm water activates the intestinal muscle contractions, which helps to move the food into the digestive tract.
Hot water is also known to have expectorant action, which is why it is recommended for coughing and stuffy nose.
For a person with a Pita-dominated structure, the water should be at a body temperature (about 36 degrees), and for those of the energy type Kafa and Vata – a little warmer (38 – 40 degrees).
Water should be drunk slowly, in small sips (not at once) and preferably on an empty stomach.
It is recommended that the water intake be about half an hour before about an hour and a half after eating.
The required amount of water for the whole day is about 1.5 – 2 liters, and it is not advisable to drink any liquids at night.
It is good in the morning, immediately after getting up and fasting, to drink 1 – 2 hours of water with lemon (cut into thin or drained).
Lemon water promotes digestion and detoxification, alkalizes the body, has anti-inflammatory and strengthening immunity.
The role of vessels and utensils in Vairvedic eating
For the Ayurveda, nutrition is part of human communication with nature – through food it draws on its energy and the vitality that is necessary for its existence.
For this reason, the principles of Ayurvedic nutrition include the desire to consume a natural, energy-conserving food.
Ayurvedis share the view that meals should be eaten within 3 hours of their preparation, since they then lose their natural power, become useless and even harmful (this also applies to foods prepared by themselves useful products).
Food preparation and serving vessels also comply with this desire to maintain energy and purity.
For Ayurveda, the energy of the earth is best preserved in clay pots, and finely processed ceramics can also be used (they are also a good insulator).
Serving dishes in silverware is far from being a luxury or demonstration of material well-being, but is again linked to the pursuit of purity – silver removes toxins from food, purifies it.
From this point of view copper vessels are most suitable for water storage.
Copper kills bacteria and has an anti-inflammatory effect, it also helps digestion, regulates the activity of the thyroid gland, is useful for diseases of the gall, liver, arthritis and more.
Water storage rings help reduce acidity in the body and have a beneficial effect on skin diseases.
Regardless of the material chosen, all vessels – for cooking, feeding and storing water – must be circular.
Ayurvedic cooking should be slow-burning, with clay or metal vessels recommended.
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