The ayurvedic system originated in India thousands of years ago. To this day it exists and is heeded by millions. But what is it exactly?
The ayurvedic diet’s focus is on balancing what are called doshas (literally “the tendency to get out of balance”), of which there are three: vata (air and ether), pitta (water and fire) and kapha (earth and water). Eating foods according to what will balance out each dosha is key. The quality of the food we eat is of utmost importance, as well as that which is fresh, seasonal and sourced locally. More specifically, there are six taste types in ayurveda:
- Sweet – sugar, honey, rice, pasta, milk, etc. (Earth and water)
- Sour – lemons, hard cheese, yogurt, vinegar, etc. (Fire and earth)
- Salty – salt, any salty food (Water and fire)
- Pungent – chili peppers, cayenne, ginger, any hot spice (Fire and air)
- Bitter – leafy greens, turmeric, lettuce, etc. (Air and ether)
- Astringent – pomegranate, beans, lentils, etc. (Air and earth)
There is the assumption that true health is the absence of disease. But this is simply not true. Until a disease is actually identified in the body, it will linger of months, sometimes even years. Only after it has garnered enough strength will it attack and ultimately overcome the immune system. It is believed that the root cause of disease is poor digestion and as such an ayurvedic diet can assist.
Courtesy Ayurveda Melbourne