Understanding Ayurvedic Nutrition: Principles and Guidelines

1. Welcome WE ARE WHAT WE EAT

3. Our food we are loving it

4. 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.

5. 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)

6. 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

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

8. Macrocosm and Microcosm WIND VATA SUN PITTA MOON KAPHA

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

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

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

12. Prime locations…. KAPHA PITTA 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 VATA

13. Prime age….. • Child – KAPHA • Adult – PITTA • Elderly – VATA

14. AGNI (Digestive fire) • Major digestive fire • 7 tissue fires • 5 elemental fires

15. Basis of Ayurvedic nutrition The six tastes

16. Action of TASTES on DOSHA • SWEET • SOUR VATA REDUCING • SALT • ASTRINGENT • SWEET PITTA REDUCING • BITTER • PUNGENT • ASTRINGENT KAPHA REDUCING • BITTER

17. 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

18. 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

19. 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.

20. 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 individual’s digestive capacity • Example: Food quantity should be about 1/3 the size of the stomach

21. Rules for Preparation and Consumption of Food • Desha - Place of food’s 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

22. 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 person’s body type

23. VATA - Do’s And Don’t’s

24. VATA- Do’s and Don’ts

25. VATA - Do’s and Don’t’s

26. PITTA- Do’s and Don’ts

27. PITTA - Do’s and Don’t’s

28. PITTA - Do’s and Don’ts

29. KAPHA - Do’s and Don’ts

30. KAPHA - Do’s and Don’ts

31. KAPHA - Do’s and Don’ts