Welcome

WE ARE WHAT WE EAT

Our food
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we are loving it

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During the past 20 years, obesity among adults has risen significantly in the United States. The latest data from the National Center for Health Statistics show that 30 percent of U.S. adults 20 years of age and older - over 60 million People - are obese. Among children and teens aged 6-19 years, 16 percent (over 9 million young people) are considered overweight.

RISK.
Hypertension Dyslipidemia (for example, high total cholesterol or high levels of triglycerides) Type 2 diabetes Coronary heart disease Stroke Gallbladder disease Osteoarthritis Sleep apnea and respiratory problems Some cancers (endometrial, breast, and colon)

Tongue the king

 That which is good for tongue is not good for the body and that is good the body is not good for the tongue  One of Major cause for all ailments is excessive use of sense organs

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Ayurveda.
 Health is leaving in harmony with the forces of creation

Macrocosm and Microcosm

WIND SUN MOON

VATA PITTA KAPHA

Qualities of VATA:
 ROOKSHA = Dry  LAGHU = Light  SHEETA = Cold  KHARA = Rough  SOOKSMHA = Minute (All pervading)  CHALA = Mobile

Qualities of PITTA
 SNEHA = Unctuous  TEEKSHNA = Sharp (Penetrating)  USHNA = Hot  LAGHU = Light  VISRA = Viscous  SARA = Fluid  DRAVA = Liquid

Qualities of KAPHA
 GURU = Heavy  SHEETA = Cold  MRUDU = Soft  SNIGDA = Unctuous  MANDA = Slow  STHIRA = Stable  SANDRA = Thick

Prime locations.

KAPHA PITTA VATA

Prime hours.
      2 am 6 am VATA 6 am 11 am KAPHA 11 am 2 pm PITTA 2 pm 6 pm VATA 6 pm 10 pm KAPHA 10 pm 2 am PITTA

Prime age..
 Child KAPHA

 Adult PITTA

 Elderly VATA

AGNI (Digestive fire)

 Major digestive fire  7 tissue fires  5 elemental fires
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Basis of Ayurvedic nutrition

The six tastes
SWEET SOUR SALTY BITTER PUNGENT Earth and water Earth and fire Fire and water Ether and air Fire and air

ASTRINGENT Earth and air

Action of TASTES on DOSHA

 SWEET  SOUR  SALT  ASTRINGENT  SWEET  BITTER  PUNGENT  ASTRINGENT  BITTER VATA REDUCING
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PITTA REDUCING

KAPHA REDUCING

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ACTIONS OF TASTES ON BODY

 Sweet  Relished by every body type  Nourishes the tissues

 Sour  Acts as good appetizer  Good for circulation and heart  Nourishes the tissues

 Salt Increases appetite and taste in food  Nourishes the tissues

Actions of tastes on Body (cont.)

 Bitter  Increases sensitivity to taste  Depletes body tissues

 Pungent  Increases appetite  Depletes body tissues

 Astringent  Constricts the channels of the body  Depletes body tissues

Basic Rules for Preparation and Consumption of Food

 Prakruti - The nature of the food
 Example: Cheese is heavy by nature, so those with less digestive capacity should not eat it

 Karana -Process by which properties of the food are changed or enhanced

 Processes include washing, cooking, blending, grinding, roasting, etc.

Basic Rules for Preparation and Consumption

 Sanyoga -Food combination
 Example: Milk and sugar are often combined to make a dessert

 Rashi - Quantity of Food

 Total quantity of food taken depends on an individuals digestive capacity  Example: Food quantity should be about 1/3 the size of the stomach

Rules for Preparation and Consumption of Food

 Desha - Place of foods origin and consumption
 Example: The food grown in a particular is good for the people who live in that region

 Kaala - Time at which food should be eaten

 Example: Curds and heavy foods should be avoided at night

Basic Rules for Food Preparation and Consumption

 Upayogasanstha - Rules for Consumption of Food
 Example: The second meal should be eaten only after the first one has been digested

 Upayokta - Person who will consume the food

 Example: Depending on persons body type

VATA - Dos And Donts

Fruits
Apricot, avocado, banana, berries, cherries, coconut, figs, grapefruit, grapes, lemon, mango, sweet melon, oranges, papaya, peaches, pineapple, plums Asparagus, broccoli, beet root, carrot cucumber, garlic, green beans, leeks, onions, sweet potatoes, peas, radish, pumpkin Red or black lentils, mug beans, tofu Most dried fruits, apples,dry dates, dry figs, pears, watermelon (in excess)

Vegetables

Raw, frozen, dried veggies, raw cabbage, broccoli, cauliflower, eggplant, lettuce, mushrooms, onions, peppers, potatoes, spinach, tomatoes, sprouts, turnips

Legumes

No legumes except red or black lentils, tofu

VATA- Dos and Donts

Dairy Foods
Ghee, buttermilk, Hard cheese, milk, soft cheese, powdered milk butter, yogurt
Beef, turkey, duck, eggs, seafood Lamb, rabbit

Animal Food

Grains

Cooked oats, rice, wheat

Barley, corn, millet

VATA - Dos and Donts

Nuts All in moderate quantity All spices in moderate quantity All oils None should be eaten in excess None should be eaten in excess None

Spices and condiments Oils

PITTA- Dos and Donts

Fruits
Apples, berries, apricots, coconut, mango, pears, raisins, prunes, watermelon, pomogranate
Asparagus, beet root, leafy greens, lettuce, mushrooms, onions, potatoes, pumpkin, sprouts, broccoli, artichokes, zucchini Sour fruits such as appricots, berries, banana, cherries, grapefruit, lemons, oranges, peaches, plums, pineapples, cranberries Beet roots, carrots, eggplant, garlic, green chillies, olives, raw onions. Horse radish, pungent veggies, peppers, radishes, spinach, tomatoes, turnips

Vegetables

Legumes

All except lentils

Lentils, miso, soy sauce

PITTA - Dos and Donts

Dairy
Buttermilk, unsalted butter, cheese, milk, ghee Salted butter, curds, cheese, cold milk, sour cream

Animal Foods Grains

Chickens, eggs, fish, rabbit, turkey

Beef, duck, egg yolk, lamb, pork, seafood

Barley, rice, wheat, Corn, millet, ragi oats, rice, sago

PITTA - Dos and Donts

Nuts
Coconut All other nuts

Spices and Condiments Oils

All other spices Coriander, cinnamon, cardamom, fennel Coconut, olive, sunflower Sesame, almond, corn, safflower, mustard

KAPHA - Dos and Donts

Fruits
Astringent fruits such as apples, berries, cherries, dry figs, peaches, pears, prunes, raisins Asparagus, cabbage, eggplant, garlic, mushrooms, potatoes, radishes, spinach, turnip, broccoli, beet root All (except those in donts) Banana, coconut, figs, kiwifruit, oranges, papaya, plums, rhubarb, watermelon, pineapple Cucumber, olives, sweet potatoes, pumpkin, tomatoes, zucchini

Vegetables

Legumes

Kidney beans, soy beans, black lentils

KAPHA - Dos and Donts

Dairy Foods
Buttermilk, goats Curds, hard milk, cows milk cheese, mayonnaise, buffalos milk Chicken, eggs, rabbit, shrimp Beef, duck, lamb, pork, seafood

Animals Foods Grains

Barley, corn, wheat, millet, raw oats, ragi

Cooked oats, rice

KAPHA - Dos and Donts

Nuts
Less nuts

Spices and condiments Oils

All spices

Chocolate, salt, vinegar

Almond, corn, sunflower, sesame, mustard, safflower

Coconut, castor