❶ Ayurvedic Food: Tips And Rules

Ayurveda is the oldest branch of Indian medicine. The name can be translated as "knowledge of life" or "knowledge of the principle of life." Ayurveda gives an idea about harmful and healthy food and the rules for its preparation and consumption. According to tradition, food should correspond to a person's personality or dosha type. There are only three doshas: vata (ether and air), pitta (fire and water), kapha (water and earth). For people of each type, recommendations have been developed on the time and number of meals, as well as on the optimal composition of the dishes. However, for all types of Ayurveda, there are general mandatory nutritional rules. Location: Location:

Food, according to Ayurveda, is light and heavy. Light - rice and lamb. Heavy - beans, fruits, raw vegetables, beef, pork. Both are useful, but must be combined intelligently.

Ayurveda has imposed a strict prohibition on certain combinations of foods: milk and sour fruits, potatoes and other starchy foods, melon and grain products, milk and protein foods, etc. Fruits are generally recommended to be eaten separately, not to include them in the general menu.

Cold and hot foods, cooked and raw foods, and sweet and spicy foods should not be mixed during meals. There should be a minimum amount of fried in the diet.

Meat and milk should be present in the diet of an active person. The vegetables should be steamed with a little ghee. Cereals and honey are considered universal products. The latter is considered a valuable medicine by Ayurveda. It cannot be heat treated, heated, only fresh honey is useful.

There are six main Ayurvedic tastes in the right lunch or dinner: bitter, sweet, sour, salty, astringent, pungent. Each taste has a special effect on the physical and emotional state of a person. The lack of a particular flavor can be compensated for with spices.

The main taste is considered sweet. It fills the body with energy and the soul with love. The salty taste retains water in the tissues and has a sedative effect. Sour refreshes, improves digestion. Acute increases appetite and stimulates metabolism. The astringent strengthens tissues and stops bleeding. In the smallest amount, the body needs a pungent taste that purifies the blood, but can damage the heart.

For Ayurvedic nutrition, how the food is prepared is important. At the same time, the emphasis is placed not so much on technology as on the emotional state of the cook. You need to cook food not only with clean hands, but also with good intentions, in a calm atmosphere. Any negative thought is absorbed by the food and transmitted through it to the person who will eat the prepared food.

A person must accustom himself to eat at the same time every day. The Ayurvedic system distinguishes the following correct hours of food intake:

- 6 hours - the "vata" period. At this time, you need to drink a glass of warm water, after a while (at 7-9 o'clock) eat any fruit;

- 12 - 14 hours - the "pitta" period. This is the best time for a hearty lunch, you need to eat dishes with maximum energy value;

- 18 - 20 hours - Kapha period. The time is right for a light meal of protein.

The atmosphere during meals should be calm and friendly. Food should be enjoyed only while sitting, chewing thoroughly, inhaling its aroma.

Ayurveda does not favor overeating. A person must eat as much as is required to recuperate. There should be free space in the stomach after eating so that the body can quickly digest food into useful substances.

Do not drink food with water. It is useful to drink a glass of water before lunch or an hour after it.

After a heavy meal, the body needs rest. At this time, you do not need to burden yourself with physical and mental activities. Better to devote an afternoon to a light walk or pleasant conversation. And then food will fully contribute to the purification of consciousness and restoration of strength.