Ayurvedic nutrition: basics and principles
Ayurvedic nutrition: basics and principles
ayurvedic nutrition: basics and principles
Ayurvedic nutrition is part of the holistic health system Ayurveda, which has its origin in India over 5000 years ago. Ayurveda sees people as a unique individual and strives for a harmonious balance of body, mind and soul. Nutrition plays an important role in this, which is considered a key to health. In this article, the basics and principles of Ayurvedic nutrition are explained.
The three doshas
A central concept of Ayurvedic nutrition are the so -called Doshas, three energy principles that determine the physical and psychological characteristics of a person. The three doshas are Vata, Pitta and Kapha. Every person has all three doshas, but in different forms.
- Vata: Vata is the energy of the wind and movement. People with a dominant Vata-Dosha tend to dryness, cold and irregularities. Your digestion is often weak and you have a quick metabolism.
- Pitta: Pitta is the energy of fire and transformation. People with a dominant Pitta-Dosha have a strong digestion, but tend to heat, inflammation and impatience. Pitta typical people are often very active and ambitious.
- Kapha: Kapha is the energy of earth and water. People with a dominant Kapha-Dosha often have slow digestion, tend to cold and inertia. As a rule, they have a strong stature and are calm and balanced.
- Sweet: The sweet flavor includes food such as grain, legumes, sweet potatoes, dairy products and ripe fruits. It has a calming effect and helps to balance Vata and Pitta.
- Sauer: Sauer -tasting foods such as citrus fruits, vinegar and acidic berries stimulate the digestive fire Agni. You can increase pitta, but are good for Kapha.
- Salzig: Salzy foods such as seafood and algae contain important minerals, have a refreshing effect and increase pitta energy. With a high capha content, salt consumption should be moderate.
- sharp: sharp spices such as chili, pepper and ginger increase the digestive fire and have a stimulating effect on the body. They are particularly suitable for Kapha-typical people, but should be used sparingly with increased pitta.
- Bitter: Bitter foods such as green leafy vegetables, dandelions or turmeric have a cleaning effect and support the liver function. They have a cooling effect and can reduce Pitta and Kapha.
- Herb: The bitter food includes, for example, coffee, green tea and various herbs. They stimulate the metabolism and can help with an increased Kapha content, but should be enjoyed in moderation.
- eat according to their own constitution: Everyone has an individual constitution consisting of the Doshas Vata, Pitta and Kapha. The meals should be compiled according to the individual constitution.
- seasonal and regional food: Ayurveda attaches great importance to the use of seasonal and regional food. Fresh, natural and local products are preferred because they promote the balance of the Doshas.
- Cooking and preparing: Ayurveda recommends cooking at the time when you eat the food to keep the energetic properties of the ingredients. The preparation should be gentle to maintain the nutrients.
- digestive strength: A strong digestive fire (AGNI) is crucial for good digestion and absorption of nutrients. The regular eating of warm, avoiding ice -cold or to hot food and chewing the food are important aspects of Ayurvedic nutrition.
- Breakfast: A typical Ayurvedic breakfast could be a warm porridge made of oatmeal with cinnamon and raisins. A cup of warm water with ginger or lemon could begin the day.
- lunch: a balanced lunch could consist of basmati rice, steamed vegetables such as carrots and broccoli as well as a small amount of protein-rich legumes. A fresh coriander sauce could serve as a topping.
- dinner: For dinner, a light vegetable curry could be served with coconut milk, ginger and garlic. It goes well with BASMATI rice or quinoa.
It is important to note that these meals only serve as general examples and should be adapted depending on the individual constitution and current needs. Ayurvedic nutrition is not dogmatic, but strives for individual adaptation.
The six flavors
The flavors play an important role in Ayurvedic nutrition. Every taste has different effects on the doshas and the body. The six flavors are cute, acidic, salty, sharp, bitter and bitter. Ideally, every meal should contain all six flavors to ensure a balance of the doshas.
Principles of Ayurvedic nutrition
The Ayurveda diet is based on various principles that should be adapted individually. Here are some basic principles:
Examples of Ayurvedic meals
The Ayurvedic diet consists of a variety of healthy and balanced ingredients. Here are some examples of typical Ayurvedic meals:
FAZIT
Ayurvedic nutrition follows the principles of Ayurveda, a holistic health system that is based on over 5000 years old knowledge. The emphasis lies on an individually adapted diet that takes into account the constitution and doshas of a person. Considering the six flavors and strengthening the digestive fire is supported by the balance of the Doshas. Ayurvedic nutrition is versatile, healthy and can help to achieve a harmonious balance of body, mind and soul.
More about natural and healthy nutrition can be found in our advisory magazine ein-heilpraktiker.com