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Ayurveda - The science of life

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Showing posts with label begetarian. Show all posts
Showing posts with label begetarian. Show all posts

Thursday, 22 September 2011

Food and Consciousness

How is it that food affects our consciousness? 

Harish Johari:

Food is the first essential part of our life, annamayi kosha. The first stage of realization of the nature of reality involves understanding our relationship with food.

Without food, prana (breath) will not work, nor manas (mind), nor jnana (intelligence). Psychic make-up depends upon body chemistry and body chemistry is directly influenced by food input. Food is not just fuel for our bodies - it is as much alive as we are. 

Food is also a medium through which one person's feelings can be transferred to another. In our country we say that food prepared by one's mother can satisfy the child more than the same food prepared by another. Certain foods will create a particular consciousness and another's consciousness can be transferred through prepared food. The body has both the physiological side and the emotional side and food affects both. 

If you eat saffron yoghurt for a few days you will feel happy. Whenever I have groups of 20 or 30 people in a workshop, I use fenugreek because it is a regenerator. It also gives inspiration and joy. I can prepare food of such type that upon taking it a man will run like a horse for sex. Or I can cook food such that upon eating it one will feel calm and become quiet.

This is all a question of knowing the art of spicing. Some spices are hot, while some have a cooling effect upon the body. One must know how to mix them properly to cause different effects. Spices are very important. After all, if it weren't for spices, America might never have been discovered.

The 6 tastes in Ayurveda

Ayurveda considers taste as a way not only to stimulate tastebuds, but a higher consciousness as well. The 6 tastes are a major way for the Ayurvedic cook to alter biochemistry on the level of the effect that the food has on the system before digestion. Other classifications of foods, dishes and tastes refer to the effects during and after digestion. That is represented through effects on the doshas and the gunas.

TASTE ELEMENTS VATA PITTA KAPHA GUNAS

Sweet Earth & Water Subdued Subdued Increased Sattvic
Sour Earth & Fire Subdued Increased Increased Rajasic
Salty Water and Fire Subdued Increased Increased Rajasic
Pungent Air and Fire Increased Increased Subdued Rajasic Tamasic
Bitter Air and Akash Increased Subdued Subdued Rajasic
Astringent Air and Earth Increased Subdued Subdued Rajasic

Other important factors related to the 6 tastes tastes are the attributes (Gunas), Essence (Virya) and Effect (Vipak).

The three doshas

The three humors are responsible for the functioning of the human organism according to the Ayurveda. When the three Doshas Vata, Pitta and Kapha reside undisturbed in their proper organs and tissues, the organism is supported by them and is in balance. When disturbed, they cause disease and deterioration of the body.

Of all of them, Vata (Wind) is the key. Pitta and Kapha cannot move from their centers unless the air within the body carries them.
DOSHA ELEMENTS SUBDOSHAS ORIGIN
       
Vata (Wind) Air and Akasha Prana Vata Chest region
    Udana Vata Thoracic and throat region
    Samana Vata Hearth and navel region
    Vyana Vata Hearth and circulatory vessels
    Apana Vata Pelvic region
       
Pitta (Bile) Fire and Water Pachaka Pitta Liver and pancreas
    Ranjaka Pitta Liver and spleen
    Sadhaka Pitta Hearth
    Alochaka Pitta Eyes
    Bhrajaka Pitta Skin
       
Kapha (Mucus) Water and Earth Kledaka Kapha Stomach
    Avalambaka Kapha Hearth, chest and lower back regions
    Bodhaka Kapha Mouth, Tongue and throat
    Tarpaka Kapha Head (cerebrospinal fluid)
    Sleshaka Kapha Joints

Digestability of foods

VEGETABLES potatoes
apple
asparagus
chinese cabbage
zucchini (without peel)
chervil
cucumber (without peel)
garlic
lucerne sprouts
pastinaak
pumpkin
purslane
red beet
turnip
green celery
spinach
tomato
small salad
fennel
white leek
carrots
sweet potato
onion
endive
eggplant
avocado
broccoli
cauliflower flower
mushrooms
zucchini peels
daikon
green leek
celery root
cabbage
swedish turnip
paprika
black radish
salsify
salad
brussels sprouts
quorn (without eggs!)
beets
chicory
PULSES peas
green soybeans (mung)
red lentils
pod-pease
green beans
soya sprouts
toor-dall (whole & soaked)
peas deep frozen
yellow soybeans
chickpea
lentils
soya parts
tofu
urad-beans
CEREALS millet
barley
oats
corn fresh
rice
wheat sprouts
quinoa
buckwheat / kasha
bulgur
couscous
pasta
rye
seitan
wheat
flakes