Why is ayurvedic purification used
In Ayurveda, it is considered that all diseases start from Ama. It is a sticky, thick layer on tissues and organs that is formed by toxins. They occur due to harmful foods or wrong eating, which results in food stagnation, beginning of process of decay begins and releasing of poisons. Through the blood, they spread all over the body, and over the years they accumulate like a plaque, poisoning the body even at cellular level.
Some of these toxins are water-soluble and can be cleansed with the sweat, say, but there are also fat-soluble toxins – their release is more difficult, and when they accumulate, the body cannot cope on itself. Thus, it is brought out of its natural state and its normal functions are disturbed. These harms are not just physiological.
Ayurveda perceives man as a trinity of the body with his spiritual and mind beginnings. There are three types of energies /forces/ in this trinity. They are called Doshas and each leads and controls a part of the body's functions related to the body, mind and spirit.
Vata, for example, is the principle of movement – heart beating, breathing, even blinking, nerve impulses, and so on.
Pitta is related to digestion, absorption, body temperature, etc.
Kapha is related to man's defenses. These three energies are in balance, their proportion being determined by nature at the birth of man. It is unique and does not change, with one or two of the energies having a certain predominance. This unique ratio of the Doshas determines not only the physical characteristics, but also the character, the emotions, the beneficial and harmful foods, the predisposition to diseases, the impact of external factors such as climate, etc.
Ama however disturbs this balance. That is why Ayurveda purification is carried out so that the energies that are out of balance – Doshas, can be balanced and restore their original ratio, which is naturally set and optimal for the existence of the given person.
Ayurveda methods for purification of toxins
Ayurveda has different methods of purifying from accumulated toxins (Ama). They, as well as the means used, are environmentally friendly. One of the methods is Purvakarma, which consists of a series of external procedures and combines with Panchakarma – powerful purification through internal therapies.
The role of Purvakarma is largely preparatory for applying Panchakarma, and how the will be combined is decided by the Ayurveda doctor depending on the disease and condition of the patient.
There are also methods for ayurvedic purification related to nutrition and food products. In this respect, Kitchari's consumption is very popular, as is the use of Ghee – specially purified butter. It is used to purify from toxins, both in dishes and applied on the body – for oiling and massages because of its ability to penetrate deeply through the skin.
Purvakarma may be perceived as a pre-action, although it is particularly important in itself – without it, only the toxins accumulated in the stomach and intestines will be cleansed. This method includes the use of plant oils affusions and massages, rubbing of herbs, herbal steam baths, and others. With them the body relaxes, the toxins zones are prompted to move, the body prepares to transfer the toxins into the excretory system and to release them through the internal purifications.
In Purvakarma, the most important is the oiling, which may be internally by drinking healing oils, and the warming. Warmed vegetable oils and Ghee are used, and the warming may include the entire or only certain parts of it. Among the most commonly used are sesame oil and Ghee.
Panchakarma uses medicinal enemas, therapeutic vomiting, head cleansing, laxatives, and in rare cases blood purification.
Ayurveda cleansing with Kitchari
Kitchari is a method of ayurvedic food-based purification. It's actually a dish. Detox with Kitchari can be applied on its own as a prophylaxis to clear toxins from the body, and during treatments it is part of the whole set of therapies prescribed by the Ayurveda doctor. In either case, a consultation with Ayurveda specialist is needed
This is necessary because, even when it is only for prophylaxis, the frequency and duration of this diet depend on a number of factors. Basically, these are the Dosha type of the person, the deviations of their current energy state vikriti in comparison to their ideal energy balance prakruti, the amount of the poisons accumulated in the tissues.
Everyone's body is unique and under the same conditions, toxins accumulation is different for different people.
Kitchari is made simple, easy and fast. At the same time, it is nutritious, tasty, and is easily digested and absorbed from the body. It is useful for the release of toxins from the joint tissues, bones, blood, and it is very nourishing.
The Kitchari diet for ayurvedic purification normalizes various biological processes, cleans energy channels, promotes physiological, emotional and spiritual balance. To enhance the impact, it is combined with yoga, self-massage, breathing exercises and more.
Kitchari for ayurvedic purification is made using basmati rice, red lentils, which can be replaced with mung bean and various useful additives – turmeric, lemon, cumin, etc. Purified ghee butter is also used because of its nutritional and healing properties – it is cholesterol-free, activates digestion, accelerates the metabolism, transforms fat-soluble toxins, and has the ability to penetrate cell membranes and clean the cell
For ayurvedic purification it is good to make Kitchari with the consistency of soup. Because of its high natural nutritional value and cleansing function, Kitchari can be used by both underweight and overweight people.
How to make ghee and Kitchari for ayurvedic purification
In Ayurveda, ghee is considered one of the most useful products. This purified butter can be used for ayurvedic purification by all, in fasting and for cooking.
To make Ghee, you need a heavy-bottomed pot. Place a kilogram of butter in it and put on low heat to melt the butter. It is preferably to cut the butter in pieces if want to melt it faster.
When all the butter melts and liquefies, turn the heat up, and when it boils, turn it down. The melted butter should be white and soon it will start to separate. Remove the white foam on top. Cooking may take from 40 minutes to 1 hour. You should smell the lightly sweet aroma. If the butter starts sizzling or the aroma is too sweet, then the butter probably has margarine in it. If a bad smell appears, it is from chemicals.
Ghee is ready when it becomes transparent. Strain the formed whey solids on the bottom through cheesecloth or a muslin. The finished ghee is transparent, lightly amber, with a light nut aroma. After straining it, store in a jar, which should be lidded after the oil has cooled and solidified.
For 4 servings of Kitchari you will need 2-3 tablespoons ghee. You also need a few seeds of mustard and cumin – half a teaspoon each. Use the same amount of turmeric and little hot pepper as well.
The necessary basmati rice is 50 grams, the red lentils – 100 grams. Use a teaspoon of stone salt, a liter and a half of water. Heat the ghee in a saucepan and add the seeds of cumin and mustard.
When the mustard seeds start popping, add pepper and turmeric, and stir. Add the lentils and rice that have been thoroughly washed, and the water. On a low heat, boil for about half an hour until ingredients are well-boiled, the salt is finally added, turn off the heat and leave the saucepan on the hob for about ten minutes. The dish is served warm.