This article will take you to India where we will learn about one of their oldest holistic healing systems. Ayurvedic medication.
According to belief, wellbeing and health rely upon a sensitive harmony between the brain, body, and soul. Its primary aim is to achieve great wellbeing, not battle sickness.
Who is the founder of Ayurveda?
According to Sushruta, Dhanvantari is the founder of Ayurveda and is nicknamed the Hindu god of Ayurveda. Dhanvantari is believed to have incarnated himself as a king of Varanasi and taught medicine to a group of physicians, including Sushruta himself.
When did Ayurveda originate?
Ayurvedic medicine has a long history. Given originally as a spoken belief, Ayurveda is thought to have been recorded more than 5,000 years ago.
Individuals who practice Ayurveda accepts that each person comprises five essential components known to humanity:
These elements combine to create three life-powers in the human body called Doshas. Each dosha regulates how your body works.
Vata dosha (space and air)
Pitta dosha (fire and water)
Kapha dosha (water and earth)
Everybody has a unique blend of the three doshas.
People who practice Ayurveda accepts Vata dosha is the most powerful of the doshas. It controls the primary body functions, similar to how cells isolate.
Vata Dosha controls:
- your psyche
- heart capacity
- the ability to dispose of waste through your digestive organs
Pitta Dosha controls :
- your absorption
- digestion (how well you separate nourishments)
- hormones connected to your hunger
Kapha Dosha controls:
- muscle development
- body quality and steadiness
Below are the items that are believed to interrupt your Doshas:
- eating again too early after dinner
- staying up too late
When your dosha’s are out of order you may experience:
- breathing issues
- malignant growth
- sickness in the wake of eating
- Crohn’s ailment
- coronary illness
Is there science behind Ayurveda?
Similar to most folkloric medicine practices, it was formed over thousands of years, using observation and experience.
Are Ayurvedic medicines harmful?
Some Ayurvedic products were found to have traces of lead, mercury, and arsenic.
The NIH cautions consumers that some Ayurvedic products, herbs, or herbal combinations can cause side effects and, if misused, can be dangerous.
Are there safe Ayurvedic medicines?
Yes, you will be surprised because we use a lot of them daily.
Here are the most commonly used Ayurvedic herbs and spices with science-backed health benefits.
- Ashwagandha is a small evergreen shrub. It grows in India, the Middle East, and parts of Africa. The root and berry are used to make medicine. Ashwagandha is commonly used for stress, help fight depression, boost fertility and testosterone in men, and even boost brain function.
- Brahmi herb is native to southern and Eastern India, Australia, Europe, Africa, Asia, and North and South America. It helps boost brain function and ease anxiety and stress. It has antioxidants that help defend against cell damage.
- Turmeric is a ginger family’s flowering plant, used for pain and inflammation, such as osteoarthritis, hay fever, depression, high cholesterol, liver disease, itching, heartburn, thinking and memory skills, inflammatory bowel disease.
- Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Native to the Middle East and stretching east to India. Cumin promotes digestion and reducing food-borne infections.
- Licorice root is known as one of the world’s oldest herbal remedies. The plant (Glycyrrhiza glabra), Native to Western Asia and Southern Europe, is traditionally used for treating lung, liver, circulatory, and kidney diseases. Now, licorice root is a preferred supplement for digestive problems, menopausal symptoms, cough, and bacterial and viral infections.
- Gotu kola is an herb in the parsley family. Referred to as the “herb of longevity,” Gotu kola is a staple in Chinese and Indonesian culture. It is known to boost cognitive function, act as an antidepressant, help reduce anxiety and stress, reduce swelling. And improve circulation
- Bitter melon is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. People use bitter melon for intestinal problems, diabetes, and obesity.
- Cardamom originated in India and is a spice made from several plants’ seeds in the genera Elettaria family. It hel ps with digestion and is often mixed with other medicinal herbs to relieve discomfort, nausea, and vomiting.
- Triphala is an Ayurvedic solution consisting of the following three small healing fruits :
- Amla is an excellent source of Vitamin A, Vitamin C, Vitamin E, Iron, and Calcium. Abundant antioxidants diminish the risk of persistent health conditions like diabetes, cancer, and heart disease.
- Bibhitaki is a powerful astringent herb for the body’s mucous membranes.
- Haritaki is native to South Asia, India, Nepal, southwest China, Sri Lanka, Malaysia, and Vietnam. Its uses are as a diuretic, astringent, and antioxidant properties for managing various health issues.
Here are some of the potential advantages of implementing an Ayurvedic eating plan:
Less Process Food Consuming
Some practitioners of Ayurvedic advise their students to consume only local food. It can enable you to swallow more whole, unprocessed foods, which appear to be healthier than processed foods, although this is unrealistic for many individuals.
Potential Weight Loss
Whether any weight loss arising from the Ayurvedic diet results from consuming dosha or concentrating on whole foods and mindful eating is not apparent. But some study has nevertheless shown its efficacy.
You can check out published studies from:
Pubmed.gov and in the International Obesity Journal.
Ayurvedic traditions recommend conscious and intuitive feeding. That means paying attention to your diet and the signals about it from your body. This means taking the time to savor your meal, eating when you’re hungry, and stopping when you’re finished.
Ayurvedic diet VS the USDA.
Guidelines from the United States Department of Agriculture (USDA) recommend that your plate be packed with a healthy mix of protein, grains, fruits, vegetables, and milk products.
While Ayurveda also stresses equilibrium, it does not guide food groups or macronutrients. Instead, within a category based on your dosha, the focus is on which foods to eat.
While the USDA proposes weight loss and weight maintenance calorie ranges, the Ayurvedic diet instead emphasizes mindful, intuitive eating, listening to your body to determine what, when, and how much you need to eat.
Here are a few of the foods suggested for each Dosha.
Foods to Eat
- Black pepper
- Coriander leaves
- cooked apples
- cooked cherries
- Cooked asparagus
- cooked beets
- Red lentils
- Dairy (in moderation)
- Peanuts and pecans
- Sesame oil
Avoid these foods
- Red Wine
- Raw apples
- Dried fruit
- Frozen, raw, or dried vegetables
Foods to Eat
- Unsalted butter
- Egg whites
- Chicken (white meat)
- Dry cereal
- Black beans
Avoid these Foods
- Aromatic vegetables like onion or raw leeks
- Sour fruits
- Bread made with yeast
- Quinoa and brown rice
- soy sauce
- Salted butter
- Sour cream
- Chicken (dark meat)
- Chili pepper
- Red or sweet wine
- Seafood other than shrimp
Foods to Eat
- Astringent fruit like applesauce or prunes
- Lima beans
- Cottage cheese
- Dry red or white wine
Foods to Avoid
- Cooked oats
- Kidney beans
- Heavy alcohol
Some of the basic practices of Ayurvedic eating include:
Consumption of these six flavors:
- You will incorporate sweet, salty, sour, bitter, acid, and astringent foods at each meal. Start your meal with foods that have a sweet aftertaste (like sweet fruit)Following should be salty food (such as seafood) and sour citrus fruit)Finally, with foods that are sharp ( peppers), or astringent ( tea), and bitter (green leafy vegetables).
- Consume mindfully: Avoid distractions such as talking.
- Eat slowly : So that you can enjoy the taste of the food but quick enough to prevent eating cold food.
- Don’t overeat: Be conscious of signs of fullness to avoid overeating.
- Waiting to eat between meals: The guidelines recommend that you do not eat within three hours of your last meal or snack yet should not go without food for greater than six hours. Our target meals should be breakfast and lunch. Many Ayurvedic practitioners advise eating breakfast, and a great lunch is more beneficial than eating three meals a day. Based on your hunger levels, dinner may or may not be consumed.
It is advised that you learn about and find your dominant dosha before you begin an Ayurvedic diet. Many Ayurvedic medicine experts suggest that visiting an Ayurvedic doctor is the smartest method. You can also try an online questionnaire to help you find your dominant dosha type.
Which of these three is your dominant dosha? I would love to hear from you. Kindly drop your comments, suggestions, and questions in the comment section below.
As Always Love Mom