Ayurveda diet
The Ayurveda diet is a complex health system.
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“Healthy” is everything that is beneficial to one’s personal constitution and sustainable energy production.
The Ayurvedic nutritional rules represent a diverse selection of suggestions for improvement that help us to optimize our digestive and metabolic processes in order to achieve a better quality of life and health. The right diet plays an important role in Ayurvedic medicine and is a key factor in determining the healing success of a holistic Ayurvedic therapy.
The Ayurveda diet is primarily based on the functions of the metabolism and the digestive organs. Our digestive fire (agni) works according to a higher principle, but is expressed differently from individual to individual:
The digestive fire burns with different qualities depending on the individual constitution. All physical and psychological disorders inevitably lead to a weakening of the digestive, reabsorption and renewal functions of the metabolism. One of the important criteria of Ayurvedic nutrition is therefore the easy digestibility of the food! Whenever the food is too heavy, it cannot be fully digested and metabolic waste and toxic substances (ama) are produced. If you know the quality and effect of the individual foods, you know how to prepare the different foods to ensure good digestion, which cannot disturb the organism and ensures the conductivity of the body's channels (shrotas). This also eliminates the cause of many symptoms (such as skin diseases, allergies, rheumatism). In order to strengthen the metabolism and avoid toxic digestive residues, Ayurveda pays attention to the correct combination of foods and preparation with digestive-promoting spices. These two aspects represent the basic rules of Ayurvedic nutrition .
Non-vegetarians are most at risk of burdening their organism with indigestible combinations, as animal proteins such as meat, fish, eggs or milk must not be eaten together under any circumstances, otherwise toxic metabolic waste products (ama) are inevitably created, which place a considerable burden on the organism. For example, fresh cow's milk is an extremely valuable and sattvic food with its restorative qualities and is one of the most important therapeutic agents in Ayurvedic Rasayana therapies. However, if milk is consumed in combination with fish or meat, this results in the immediate formation of ama. Likewise, the combination of milk with fruit (especially sour berries and citrus fruits, and bananas) is not recommended, especially for people with a high pitta content and skin problems. In practice, this means that we have to say goodbye to strawberry milkshakes, morning sausage sandwiches with breakfast cocoa, and milk cappuccinos at the Italian restaurant after grilled fish. Pulses such as mung beans, lentils or chickpeas are the only protein sources with a sweet taste after digestion (mandha vipaka) and can therefore be digested together with milk. In the tissue-building Rasayana diet, milk can be eaten together with alkaline and sweet foods such as rice, semolina or dried fruit (unsulphured) to compensate for wasting, underweight and loss of energy. The second most common combination error is the incorrect handling of fresh fruit: fruit is a very easily digestible food, but if prepared incorrectly it can lead to severe fermentation and putrefaction processes in the digestive tract. For this reason, all raw fruit should only be consumed on its own and not combined with milk, grains or other solid foods. Sour fruit in combination with yoghurt, curd or other dairy products leads to a massive disruption of rakta-dhatu, which often manifests itself in skin irritation and inflammation. Due to its high water content, the melon has a special position even among fruits and should only be combined with other melons.
We also offer copper cups to match your Ayurvedic diet.
The Ayurvedic nutritional rules represent a diverse selection of suggestions for improvement that help us to optimize our digestive and metabolic processes in order to achieve a better quality of life and health. The right diet plays an important role in Ayurvedic medicine and is a key factor in determining the healing success of a holistic Ayurvedic therapy.
The Ayurveda diet is primarily based on the functions of the metabolism and the digestive organs. Our digestive fire (agni) works according to a higher principle, but is expressed differently from individual to individual:
The digestive fire burns with different qualities depending on the individual constitution. All physical and psychological disorders inevitably lead to a weakening of the digestive, reabsorption and renewal functions of the metabolism. One of the important criteria of Ayurvedic nutrition is therefore the easy digestibility of the food! Whenever the food is too heavy, it cannot be fully digested and metabolic waste and toxic substances (ama) are produced. If you know the quality and effect of the individual foods, you know how to prepare the different foods to ensure good digestion, which cannot disturb the organism and ensures the conductivity of the body's channels (shrotas). This also eliminates the cause of many symptoms (such as skin diseases, allergies, rheumatism). In order to strengthen the metabolism and avoid toxic digestive residues, Ayurveda pays attention to the correct combination of foods and preparation with digestive-promoting spices. These two aspects represent the basic rules of Ayurvedic nutrition .
In the Ayurvedic diet, it is the combination that counts
The digestive system is supported by the right combination of foods in the complete breakdown of all nutrients. Not all foods can be used equally well together. When classifying foods, the Ayurvedic diet is not based on the biochemical composition of the food, but rather gives priority to the utilization of the food. The old Ayurvedic scriptures expressly emphasize that the greatest danger of a diet that is harmful to health lies in the wrong combination of foods.Non-vegetarians are most at risk of burdening their organism with indigestible combinations, as animal proteins such as meat, fish, eggs or milk must not be eaten together under any circumstances, otherwise toxic metabolic waste products (ama) are inevitably created, which place a considerable burden on the organism. For example, fresh cow's milk is an extremely valuable and sattvic food with its restorative qualities and is one of the most important therapeutic agents in Ayurvedic Rasayana therapies. However, if milk is consumed in combination with fish or meat, this results in the immediate formation of ama. Likewise, the combination of milk with fruit (especially sour berries and citrus fruits, and bananas) is not recommended, especially for people with a high pitta content and skin problems. In practice, this means that we have to say goodbye to strawberry milkshakes, morning sausage sandwiches with breakfast cocoa, and milk cappuccinos at the Italian restaurant after grilled fish. Pulses such as mung beans, lentils or chickpeas are the only protein sources with a sweet taste after digestion (mandha vipaka) and can therefore be digested together with milk. In the tissue-building Rasayana diet, milk can be eaten together with alkaline and sweet foods such as rice, semolina or dried fruit (unsulphured) to compensate for wasting, underweight and loss of energy. The second most common combination error is the incorrect handling of fresh fruit: fruit is a very easily digestible food, but if prepared incorrectly it can lead to severe fermentation and putrefaction processes in the digestive tract. For this reason, all raw fruit should only be consumed on its own and not combined with milk, grains or other solid foods. Sour fruit in combination with yoghurt, curd or other dairy products leads to a massive disruption of rakta-dhatu, which often manifests itself in skin irritation and inflammation. Due to its high water content, the melon has a special position even among fruits and should only be combined with other melons.
Proteins and Carbohydrates in the Ayurvedic Diet
If Agni is naturally somewhat sluggish and weak, as is often the case with a Kapha constitution (mandhagni), the well-known rule of food separation "separate protein and carbohydrates" is also used in Ayurveda as an effective measure for weight and tissue reduction. If we separate sweet and strengthening foods (such as grains and oils) from acidic foods (such as all dairy products and animal proteins), we relieve Agni and gain lightness and vitality. Protein in the form of meat, fish, eggs or dairy products is now mainly combined with vegetables and salad. Likewise, all sweet foods such as grains, pasta, potatoes and fats are best combined with vegetables and salad. Rice is an exception as it is a very easily digestible grain and can be combined with all dishes. In this sense, typical dishes such as fried fish with potatoes, spaghetti bolognese or cheese bread with an apple are not recommended. Instead, from an Ayurvedic perspective, we would recommend fish with rice and vegetables, spaghetti with pesto and bread with vegetarian spread and raw vegetables. The combinations in vegetarian Ayurvedic cuisine are far more varied. If we leave out meat, fish and eggs and use pulses as a source of protein, all possible combinations are allowed. We can now put together large Ayurvedic menus with all kinds of vegetables, grains, pulses, fats, nuts, dried fruit and salads and desserts.We also offer copper cups to match your Ayurvedic diet.
