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Showing posts with label digesting. Show all posts
Showing posts with label digesting. Show all posts

Thursday, 22 September 2011

Application of Ayurveda in Cooking & Vegetarianism

The Ayurvedic cook derives his knowledge of herbs, spices, vegetables, legumes and so forth from the Ayurveda, which helps them maintain physical, mental, social and spiritual harmony.

Ayurvedic foods are appetizing, flavourful and aromatic and a way of offering love, becoming healing when served in an inspiring atmosphere. The cleansing of toxins that have entered the body and the electrochemical vitalising of the body are main objectives. Ayurvedic cooking thus is an art and a science at the same time, when cooking becomes alchemy and food becomes Tantra. 


The basic principles of Ayurvedic Cooking are : the five Elements, the three Doshas, the three Gunas, the seven Dathus and the six Tastes. It also attaches a lot of attention to the effect of the cooking method on the quality of the foods, the importance of the vibrations of the cook and of the surrounding atmosphere, the compatibility of foods, the right time for cooking and eating, the cycle of the seasons and the effects of foods on consciousness.

Also read the following :


Why Vegetarian Diet!

People want vegetarian recipes for many reasons. Ayurveda offers reasons that many might not have considered.
 
Gourgette SoupVegetarian recipes have always been at the core of the Ayurveda and of the Hindu living principles. Ayurvedic wisdom provides a deeper insight into the reasons why you really should stick to vegetarian recipes, even if the meat-industry would ever get rid of mad cow disease, antibiotics and other horrifying stuff. Take mental health for example…

The nature of meat

Flesh is a dead food, often days old by the time it reaches the supermarket meat counter. Dead food from whatever source is tamasic in nature, removing vital energy from the organism. Fill two glasses with tap water and add a slice of fresh vegetable to one and a bit of steak to the other - keep at room temperature and observe at the end of the third day.

Foods and digestion

Carnivorous animals possess powerful stomachs and short simple intestines, allowing foods to be processed and expelled within a 24-hour cycle. This short digestive cycle minimizes both decay and the absorption of toxic chemicals. Even so, most carnivores sleep for 10 to 24 hours following a full meal, so that all energy may be concentrated on food processing. And most carnivores only eat freshly killed meat. Humans have a very different digestive tract than carnivores.

Anxiety and meat


Animals experience strong states of fear during the process of shipping and slaughter. Such fear will create a dramatic production of stimulating biochemicals such as adrenalin and dopamin within the animals' flesh, that produce similar reactions in human beings. The body of a meat-eating individual is continually in a state of drugged hyper-arousal, creating chronic tension, anxiety and feelings of insecurity and confusion. One simply looses touch with the true inner feelings and urges. Vegetarian recipes are a way out of such madness.

Carnivores and vegetarians

Compare the difference in breath smells of a cow and a cat. This smell is not only produced by residual particles in the mouth, but also by waste products discharged in the lungs.

Cat stool is probably the most unpleasant of its kind. Cow dung has been burned for millennia and forms the basic binding material in most of the forms of incense sold anywhere, also in the West.
The breath rate of carnivores is fast and shallow, a pattern associated in humans with anxiety, tension and pain. Herbivores breath deeply and slowly, breathing peace and relaxation.

Diet and choice

Carnivorous animals, because of their specialization that has ecological origins, have no choice. They must eat flesh or perish. Man however can very well survive without meat. The fact that millions live on vegetarian recipes alone should be ample evidence.

Plants become suitable foods for man in two basic circumstances : at the end of the reproductive cycle or at the end of the life cycle. Plants rely on the consumption of their fruits and seeds for reproduction. Most other vegetable foods are mostly eaten only when ripe, that is at the end of their life cycle.

The source of life

All vital energy on the planet ultimately comes from the sun. Vegetarian recipes provide the most efficient nutriment for the human system, because plants form the basis of the food chain, closest to the source of life itself, which is solar energy. Carnivores rely on second-hand photosynthetic energy, first converted to the flesh of the herbivorous prey. Very few people have tasted the flesh of carnivores because it is tough, stringy and difficult to digest.

What to do ? Fire and digestion

A comparison of the digestive tracts of man and carnivores reveals man to have a considerably longer intestinal system - yet shorter by an almost equal proportion than the viscera of herbivores. The human system is not geared for eating meat, but neither for eating raw fruits and vegetables. Man however has mastered the element of fire, thus reducing the expenditure of energy required by the intestines. One who is seeking to raise his energy level must inevitably conclude that digestion is one of the single greatest demands on the system. That much less energy is available for meditation, concentration and enjoyment. The obvious path of least resistance is well cooked vegetarian recipes.

Comments on Western diet

How would you classify the typical Western diet? 
 
For those who are health conscious, I think they should avoid it. I would not say that those who are eating that fast-food diet are bad people, but I don't think they have any great understanding about food nor about life's actual purpose for that matter. They are rather unfortunate, because in a sense anyone on that diet lives only to die. The American diet is spreading around the world, but in Delhi in India, McDonald's went out of business, and Coca Cola is having great difficulty. 

In what direction do you see the Western diet moving in the future? 

Food is a necessity, not a luxury. Food should not be treated as carelessly as it is nowadays. It is common in this country to see someone walking down the street eating "fast food" on the run. Large-scale manufacturers of food do not concern themselves with the question of consciousness and vibration in regard to preparation. There are many people who have no time to think about food. They simply eat when they are hungry, and are not particularly interested in what, how, or where they eat. Others are led only by taste. Only a few realize the importance of understanding the relationship between our food and our living habits. Unfortunately, whatever is easier will become more popular, because at least in the West, man has no time.

Cooked or raw food?

You recommend cooked foods over raw foods. Why?

Harish Johari :

Whatever you eat raw is then "cooked" within the body.

Most people do not have the necessary digestive power to eat many raw foods. Humanity has mastered the element of fire, which reduces the expenditure of energy required by the intestines. Body heat and stomach acids provide the catalysts for digestive action. The human body is not geared for eating only raw fruits, vegetables, grains and legumes. Foods such as these are more difficult to digest. They require more energy to digest.

The obvious path of least resistance is cooked vegetarian food, with raw foods like fruits, salads, nuts and sprouted beans and seeds eaten within an hour and a half after preparation. 

Cooking is also necessary to kill certain bacteria. If you do eat raw foods such as salads, oil or lemon is necessary for the same purpose. Only a few things can be eaten raw; most foods must be cooked. Civilized humanity knows how to cook food and use spices.

Cooking without Tasting

In Ayurvedic Cooking, the cook should not taste the indian food before it is served.

In the West I doubt if many people could relate to not tasting the food while it's still on the stove. Typically one might think, "How will I know if it is done or properly cooked without tasting it first?"

Once the cooking starts, one cannot taste the food, nor should one try to enjoy the food being prepared even by smelling it. If it is enjoyed first by ourselves, it is no longer fit to offer to God.

I cook every day and never taste it before it is finished and offered and everyone tells me it tastes very good. One should have confidence in what he or she is doing to begin with. 

Those who cannot see, hear better; and those who cannot hear, see better. At the loss of one faculty, nature gives more power to other faculties. If we refrain from tasting the food beforehand, then our ability to subtly experience what it will taste like will increase. One must learn to cook by feeling, not by tasting. 

Cooking improves one's sense of smell, sight and touch respectively. The sense of taste is deliberately not used. The energy that would have been centered there may then flow into other sense organs, thus making them more receptive. By willfully abstaining from tasting, a cook improves his or her other senses such that they become more sensitive and efficient. I know a blind man who used to cook bread simply by listening to the sounds it made during the process of cooking.

Cooking as Worship

In Indian food, cooking is a form of worship just as any activity in life can be seen as worship.

You have described eating and cooking as forms of worship. Can you explain that?

Eating is always worship in the sense that the body is our instrument of work and we must take care of it in terms of diet. We should not eat simply for filling the belly. Food should have some taste and give rise to love and life, like most indian food does. 

The body is a temple: the individual consciousness that dwells within the body is part of the supreme consciousness. Every effort to make our body pure and help its proper growth and development is a form of "worship." So it is with eating as well as cooking. Food that is cooked by someone who does not want to cook, who is not in the proper consciousness, will not be healthy food despite the ingredients. You may not get sick from it, but it is not health producing. We do not eat only the food that is cooked, but the consciousness of the cook as well. 

Cooking should be done as an offering to God. Before eating one should first offer a portion on a separate plate to God in meditation. It should be done slowly and deliberately since meditation cannot be done in a hurry. In India, one who has not taken bath and put on clean cloth will not be allowed in the kitchen. One must be clean, and the kitchen also must be clean before starting. The one cooking should be in a happy mood, as should be the one who serves the indian food. Food cooked by one who really likes to cook tastes quite different from that food which is cooked merely out of obligation. 

Bathing before cooking has a twofold effect: preparing to bathe makes the cook more conscious of his or her work; in this way it prepares one's mind. It also cleans, purifies, relaxes, and removes fatigue and depression. 

The art of cooking involves an emotional relationship between the food and the cook. Cleaning, cutting, chopping food - all these activities can be performed with a sense of rhythm and in a relaxed manner. Cooking should be enjoyed as much as any other art. It becomes a creative art when the person cooking does so with complete emotional involvement. In this way, like a clairvoyant, he or she will receive messages through intuition, creating new tastes and evolving new recipes. 

Once the cooking starts, one cannot taste the food, nor should one try to enjoy the food being prepared even by smelling it. If it is enjoyed first by ourselves, it is no longer fit to offer to God.

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