Twitter Updates for 2009-07-10
Posted by Mary on Jul 10, 2009
- Been trying some recipes based on Ayurvedic principles – SO GOOD! Will put them on my blog: http://www.AntiAgingSupplementsBlog.com #
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Ayurvedic Foods
Posted by Mary on Jul 10, 2009
Some foods are considered especially healing in ayurveda.
Since a central dietary teaching of ayurveda is to eat to provide adequate nutrition for mind and body without overtaxing the digestive system or your body’s ability to fully absorb and utilize those nutrients, easy-to-digest foods that are wholesome and provide multiple health benefits are prized in ayurveda.
Ayurveda categorizes foods by rasa (taste) as sweet, sour, salty, bitter, pungent and astringent. The typical North American diet includes plenty of the first three tastes and not enough of the last three, and ideally all six tastes should be included at each main meal. Ayurveda also classifies foods according to their quality–foods are considered dry or unctuous, heavy or light, warm or cool according to their physical nature. Ayurvedic healers recommend including more of those tastes and qualities that pacify the dosha(s) you are trying to balance at a given time, and less of others.
Vegetables and herbs or spices that contribute the bitter or astringent tastes, whole milk, lassi (a drink made by blending together fresh yogurt and water), cooked fruit, chutneys, whole grains, unleavened fresh breads made with flour that has not been refined, and mung beans are examples of particularly nourishing and healing foods that are recommended in ayurveda.
Foods are also classified as sattvic, rajasic and tamasic according to the quality of the impact they have on the heart, mind and spirit. Foods that are particularly nourishing for not just physical, but mental, emotional and spiritual health, are called sattvic–foods that impart sattva (purity)–in ayurveda. Rice, milk, ghee and almonds are examples of sattvic foods.
Been trying some recipes based…
Posted by Mary on Jul 9, 2009
Been trying some recipes based on Ayurvedic principles – SO GOOD! Will put them on my blog: http://www.AntiAgingSupplementsBlog.com
Ayurvedic Herbs – Spotlight – Cilantro
Posted by Mary on Jul 9, 2009
Also known as Chinese parsley, cilantro refers to the leaves of the coriander plant. It’s easy to grow from seed in your garden or in a pot in bright sun.
According to ayurveda, cilantro offers the bitter and astringent tastes. It is a cooling herb and puts out excess flames in the stomach and generally enhances the digestion without aggravating Pitta dosha.
In recent years, modern science has discovered that cilantro is a natural chelation agent, very helpful in removing heavy metals such as lead, mercury and aluminium from the body. To get the benefit of cilantro’s chelating property, enjoy a couple of teaspoons of cilantro chutney with your meals on a regular basis.
Beneficial Ingredients – Highlight – Haritaki
Posted by Mary on Jul 7, 2009
All seven types of haritaki fruit have their own unique look, flavor and benefits as well as anthraquinone-like (laxative) chemicals, tannins and astringents. Haritaki fruit is part of triphala, the three-fruit formula in Ayurveda. It is generally administered in triphala form rather than by itself to draw upon its tonic effects.
Haritaki has been shown to nourish tissues, particularly the heart, liver, and kidney. It is used to treat diseases of the eye (both internally and externally). In addition, Haritaki, by blocking the ability to utilize sugars, may help to eliminate bacteria and have cholesterol-lowering qualities.
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Beneficial Ingredients – Highlight – Jujube
Posted by Mary on Jul 6, 2009
Jujube is a small tree or shrub with thorny branches, green, shiny leaves and edible fruit that, when mature, resembles a date (which led to the nickname Chinese Date). Jujube fruit has been cultivated for over 4,000 years and can grow in a wide range of temperatures—although hot summers are required to successfully produce fruit.
Jujube is known to calm nerves. By grounding the fruit to a powder, small amounts can be used to promptly reduce the effects of stress and purify the blood. In addition, the compound called ziziphin found in jujube leaves can suppress the sweet taste in humans and jujube fruit helps soothe the throat.
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Beneficial Ingredients – Highlight – Schizandra
Posted by Mary on Jul 5, 2009
Schizandra is a famous tonic historically consumed by Chinese royalty and by Daoist masters. Schizandra is renowned as a beauty tonic and is considered to be a youth preserving herb. It is also said to be a powerful tonic to the brain and is believed in China to improve memory. For the body, it is known to improve overall strength.
Schizandra may also help mental function and memory. It is used in many tonic formulations as an astringent, while in traditional Chinese medicine it is used to resist infections, increase skin health, and combat insomnia, coughing and thirst. Modern Chinese research suggests that schizandra has a protective effect and may help people with chronic illness.
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Twitter Updates for 2009-07-05
Posted by Mary on Jul 5, 2009
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Twitter Weekly Updates for 2009-07-05
Posted by Mary on Jul 5, 2009
- http://www.antiagingsupplementsblog.com/ #
- Be sure to check out my blog http://TwitPWR.com/jqM/ and sign up for video updates while on that page. Focus: natural antiaging techniques. #
- be sure to check out my blog http://TwitPWR.com/jqM/ and sign up for video updates while on that page. #
- @bpinaud obrigada in reply to bpinaud #
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Posted by Mary on Jul 5, 2009
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