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AYURVEDIC COOKING, taste the well-being

The taste is not originated from food, but it is originating from the experience of one who eats.

Ayurveda, the ancient Indian medicine, includes a comprehensive system of forms of prevention, treatment and natural remedies that have been developing for about 3000 years ago.
This fascinating and complex science, as well as preparations of herbs and roots of plants, many treatments and massages and detoxifying and healing, it gives tremendous importance to food as a fundamental practice for the health of body and soul. The kitchen Ayurveda is based on rice, pulses and vegetables, but the real wealth lies in the spices. Flavour, in fact, have never approached at random, but according to their special properties: digestive, tonic, disinfectants, therapeutics.
order to better understand the beneficial effects of Ayurvedic cuisine, you may want to know the theory of vital energy that lies at its base.
According to Ayurveda, the essence of each creature consists of five elements (earth, water, fire, air and ether), which will be combined in different ways giving rise to three types of constitutions or energies (doshas): vata (dominance of air and ether), pitta (fire and water) and kapha (water and earth) or a combination thereof. Depending on the type of energy are dominant Suggested foods and spices able to balance your dosha. The ayurvedic menu
therefore seek to meet the needs of each person, influencing the taste of food through the balance of forces that govern the body.
The diet should be set so that it adapts to individual constitution. If you understand the constitution and its relation to the quantities of various foods, then you can select an adequate diet. You must take into consideration the taste of food (sweet, sour, salty, spicy, bitter or astringent) and although it is heavy or light, if there are any hot or cold, if it is oily or dry, liquid or solid. In the selection of the diet must also be considered seasons.
It 's the food that nourishes the body, mind and consciousness and is therefore very important how you eat.
The amount of food by eating in one meal is important. A third of the stomach should be filled with food, one third with water and one third with air. Eating too much causes the formation of more toxins in the digestive system and food becomes a poison that the body must be removed with the effort.
Water plays an important role in maintaining the body's balance. Water can be taken in the form of juice, although it should be drunk with meals, water is is necessary.




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AYURVEDIC COOKING SPICES HELPING


Laurel: It has astringent and digestive properties, and is an ingredient used in many preparations for the care gastro-intestinal disorders. It is also used to reduce halitosis. In Ayurvedic
power, its properties make it suitable to counter indigestion, stomach pain and coughing. It 'also indicated in cases of kidney and bladder.

Black pepper: Manages the appetite. He is remembered in the ancient books of the Brahmins as a remedy in the treatment of urinary symptoms and liver, jaundice and hemorrhoids and as a means to remove the fat. Easy to understand, has diuretic properties, but most notable is his strong lipolytic activity. It also shows significant antioxidant power.
A mixture of black pepper powder, combined with ghee (clarified butter) and honey by the coughing.

Clove: Historically, in India, the clove was together with the leaves and chewed betel nut. It acts directly on the nervous system, relieve congestion and ease breathing.
E 'an appetite stimulant, rejuvenator and helps digestion. Clove increases the white blood cells, increasing resistance physical diseases, infections, viruses.
E 'is also a great help to eliminate toxins from the body.

Ginger: In ancient times, in India, there was the custom under which a Brahmin, having dinner at the home of a Shudra (lower caste) was forced to chew and swallow two tablespoons of fresh grated ginger half an hour before lunch ... This would protect him from any negative vibration contained in food. Otherwise have had to undergo purification practices.
Beyond this curiosity, take a teaspoon of freshly grated ginger, along with a pinch of salt increases the appetite and aids digestion of all types of food.
ginger juice mixed with honey relieves lung congestion and helps breathing.

Saffron: The regular use of saffron in sweet and, in general, attorney general welfare in the food, especially in cold climates.
E 'antiseptic, vermicide, slightly laxative and diuretic. In Tibet it is very popular because it adapted to cold climates for its heating power, and attract more sexual power than any other spice. Adjusts menstruation in women.

Turmeric: The following properties are recognized: anti-inflammatory, antiviral, detoxifying, and, in particular the liver. They are able to exercise the block of circulating free radicals and inhibit the formation of new ones.
The anti-inflammatory activity, was seen in both acute and chronic inflammations. Turmeric is indicated in cases of liver poisoning, viral infections, jaundice, liver failure, changes in the vessel walls. E 'scientifically proven that exercise combined with a strong black pepper antitumor activity.

Cannella: It is antibacterial, antibiotic, stimulant of gastric secretion, antispasmodic, peripheral vasodilator, hypotensive, antiseptic, stimulant of cardiac function and respiratory
The cinnamon oil is used in the preparation of Ayurvedic medicines and beauty creams. It acts as an aphrodisiac and cure the hives, burning sensation in the trachea, bowel prolapse. Used Ayurvedic feeding stimulates the intestinal mucous membrane by increasing the appetite. Owning a quality hot in the post digestive (vipaka) helps the stomach and intestines to the discharge of intestinal gas.

Pepper: It 's widely used in Indian cooking. Consumed regularly stimulates blood circulation and prevents the formation of clots in the arteries. For colds, its stimulating action increases the flow of mucus, relieving the congestion of the respiratory tract.
As an aid in digestion, the pounds can increase the production of gastric acid to counteract the action of many bacteria in food. -----------------



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