Jeff Perlman, Author at LA Yoga Magazine - Ayurveda & Health https://layoga.com Food, Home, Spa, Practice Fri, 09 Sep 2022 04:47:29 +0000 en-US hourly 1 https://wordpress.org/?v=6.3 Moringa Sources and Products https://layoga.com/food-home/healthy-eating/moringa-sources-products/ https://layoga.com/food-home/healthy-eating/moringa-sources-products/#respond Mon, 12 Nov 2018 14:02:52 +0000 https://layoga.com/?p=19976 With the growing popularity of the superfood Moringa, a number of innovative companies are offering this dark leafy green. You can find seeds as well as powdered greens to add to smoothies and more. Kuli Kuli kulikulifoods.com Former Peace Corps Volunteer Lisa Curtis was introduced to eating Moringa while serving in Niger. With her co-founders [...]

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Kuli Kuli Moringa Sources

With the growing popularity of the superfood Moringa, a number of innovative companies are offering this dark leafy green. You can find seeds as well as powdered greens to add to smoothies and more.

Kuli Kuli

kulikulifoods.com
Former Peace Corps Volunteer Lisa Curtis was introduced to eating Moringa while serving in Niger. With her co-founders Valerie Popelka, Jordan Moncharmont, and Anne Tsuei and a team of entrepreneurs, Kuli Kuli’s successful crowd-funding campaigns include an initiative to plant Moringa trees in Haiti.

Products

Organic Pure Moringa Vegetable Powder
Moringa Greens & Protein Superfood Smoothie Mix (Natural Greens, Vanilla, Dark Chocolate)
Moringa Green Energy Shots (Raspberry, Coconut Lime, Ginger Lemon)
Energizing Herbal Moringa Tea (Original, Lemongrass, Peppermint)
Moringa Energy Bars (Crunchy Almond, Dark Chocolate, Black Cherry)

Moringa Farms

moringafarms.com

The team at Moringa Farms is focused on the company’s Social, Product, and Economic Missions to share the benefits of Moringa. The array of available products even includes live trees.

Products

Moringa Leaf Powder
Capsules and Seeds
Moringa Seed Oil
Fresh Moringa Leaf
Live Moringa Saplings
Moringa Seed Deodorant

Moringa Light Energy

www.moringalightenergy.com

Moringa Light Energy grows thousands of organically grown Moringa trees in California’s Coachella Valley. Their tagline is, “Before there was Medicine, there was Moringa.”

Products

Gold Seeds
Gold Leaves
Fountain of Youth Moringa Oleifera Essence
Ancient Healer Essences
Moringa Light Energy Rejuvenating Pure Oils

M Solutions

www.msolutions.energy

Their Moringa oil undergoes a proprietary light energy process to increase potency.

Products

Nano CBD Light Energy (Moringa infused)
CBD Light Energy (Moringa Infused)

Organic India

organicindiausa.com

The mission of Organic India includes a commitment to working with farmers to promote regenerative agriculture as well as regenerative community

Products

Moringa Lift Single Serve Pouches
Certified Organic Moringa Leaf Powder
Certified Organic Moringa Capsules

MRM Moringa Sources

Superfoods by MRM

mrm-usa.com

Founded with the goal to create products that support a life of health and vitality.

Products

Raw Organic Moringa Powder

Sunwarrior

sunwarrior.com

Sunwarrior was founded to offer clean, plant-based superfoods that capture solar energy.

Products

Moringa is one the ingredients in Sunwarrior’s Ormus SuperGreens

Your Super

yoursuper.com

Cofounders Michael Kuech and Kristel De Groot created combinations of superfoods to come up with seven blends to make healthy eating easy.

Blends Containing Moringa

Skinny Protein (for Hunger Control), Power Matcha (for Focus), and Super Green (for Immunity)

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Kale and Moringa Hummus https://layoga.com/food-home/recipes/kale-moringa-hummus/ https://layoga.com/food-home/recipes/kale-moringa-hummus/#respond Tue, 06 Nov 2018 08:37:43 +0000 https://layoga.com/?p=19975 This hearty hummus is high in proteins from the garbanzo beans and Moringa. The kale is packed with fiber, antioxidants, iron, vitamins K, A, and C, as well as calcium. Kale and Moringa Hummus is quick and easy to make and a great way to incorporate some Moringa in your diet. Ingredients for Kale and Moringa [...]

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Kale and Moringa Hummus

This hearty hummus is high in proteins from the garbanzo beans and Moringa. The kale is packed with fiber, antioxidants, iron, vitamins K, A, and C, as well as calcium. Kale and Moringa Hummus is quick and easy to make and a great way to incorporate some Moringa in your diet.

Ingredients for Kale and Moringa Hummus

1 TBSP Moringa powder
1 cup cooked garbanzo beans (canned can be used)
2 handful kale leaves, blanched (I prefer Lacianto, but any will do)
1 cup cooked peas (preferably fresh and blanched)
Poached garlic cloves, 1-3 depending on personal garlic preferences (instructions below)
1 -2 TBSP tahini
Juice of 1/2 lemon
Salt and pepper, to taste
1-4 TBSP garlic olive oil

Directions

Garbanzo Bean Preparation

If using canned beans, open the can and drain.

When cooking garbanzo beans on the stovetop, soak 1 cup of beans overnight. The next day, place the beans in 6 cups of salted water and bring to a boil, reduce heat and simmer covered for 45-60 minutes or until tender.

If using the Instapot, place 1 cup of beans (unsoaked) and 3 cups of water in the Instapot and cook for 30 minutes under pressure.

How to Blanch Peas and Kale

Blanching is the process of partially cooking vegetables, which not only starts the cooking process by also draws out chloroform, which enhances green color of foods.

What you need: A large enough pot to immerse vegetables in, another pot or large bowl with ice water (which stops the cooking process), and a slotted spoon or spider strainer (used to remove items from boiling water).

Remove fresh peas from their pods, drop the peas in the boiling salted water for 1 1/2 minutes, strain peas, and place them in the ice water.

Kale can be used raw, but I prefer to blanch it for about 30 seconds which makes it easier to handle and process in the blender.

How To Poach Garlic

Peel 6-8 garlic cloves, place in a small pot or pan and cover with olive oil. Braise garlic (covered) in oven at 375 degrees for 30-45 minutes until completely soft, remove, strain out garlic and reserve the oil for blending the garbanzo beans.

Finishing the Recipe

Place kale, peas and garlic cloves in food processor and start blending. Then add the garbanzo beans and start adding garlic oil until smooth. Add the tahini, lemon juice, Moringa powder, and salt to pepper to taste.
Serve the Kale and Moringa Hummus with crackers, pita crisps, bread, and/or fresh vegetables.

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Superfoods Do Grow on Trees: The Miracle Moringa https://layoga.com/food-home/ayurvedic-food/superfoods-grow-trees-miracle-moringa/ https://layoga.com/food-home/ayurvedic-food/superfoods-grow-trees-miracle-moringa/#respond Tue, 06 Nov 2018 08:10:25 +0000 https://layoga.com/?p=19959   Moringa: A Subtropical Tree that Strengthens Personal and Planetary Health If we were to design the perfect superfood plant, something that is drought-resistant, can replenish the soil, nearly all of the parts of the plants are edible, is full of a wide array of vitamins and minerals, and is even a rich source of [...]

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Moringa Leaves Moringa: A Subtropical Tree that Strengthens Personal and Planetary Health

If we were to design the perfect superfood plant, something that is drought-resistant, can replenish the soil, nearly all of the parts of the plants are edible, is full of a wide array of vitamins and minerals, and is even a rich source of plant-based protein, we just might be describing the semi-tropical tree Moringa.

Red Carpet Superfood

These days, Moringa is receiving red carpet exposure and a growing spotlight in health and scientific circles because of its reported medical and nutritional benefits, as well as status as one of the worlds “Superfoods.” From the scientific literature to features in fashion mags, people are asking if Moringa is the next kale. Whether it is the kale for the new millennium or just what we need, this bitter leaf is being used in protein powders, teas, drinks, bars, and supplements from a variety of companies.

Moringa oleifera belongs to the Moringaceae family and is commonly known as the drumstick, horseradish, and Ben oil tree. It is a fast-growing tree with thick, whitish bark and droopy, fragile branches with long, green, oval-shaped leaflets. Although native to India, it is cultivated extensively in tropical and subtropical areas in Asia, Africa, and South America, and has been used throughout history by the Romans, Greeks, and Egyptians. While Moringa is typically not cultivated in North America, it can be found in Hawaii.

Due to its popularity, Moringa is being grown in warmer areas of the US, including Southern California. There are at least a dozen different varieties of the Moringa tree, but the Moringa oleifera is by far the most widely cultivated. It is sometimes referred to as the “miracle tree” because it is capable of growing in depleted or dry soils where many other types of plants or trees cannot survive. As it progresses through its lifecycle, it helps replenish diminished minerals and nutrients, restores fertility to the soil, and even filters water.

All parts of the Moringa are used

  • Roots, stems, and leaves are the most potent sources of antioxidants, phenolic compounds, amino acids, and macronutrients.
  • Seeds and flowers are high in protein and fatty acids and are used to supplement proteins in diets.
  • Seeds and flowers can be steamed, roasted, or boiled and can be used for water purification systems.
  • Pods (often called “drumsticks”) look similar to a green bean and are used extensively in cooking.
  • The pressed oil “Ben oil” is used in skin care products, medications, and supplements.

Try Moringa and Kale Hummus

Are you looking for a creative and delicious recipe that incorporates Moringa powder? Try this Kale and Moringa Hummus for a protein- and nutrient-rich side dish or appetizer.

Nutritional Content

Moringa has an unusual flavor that is similar to asparagus and horseradish and is used extensively in Indian cooking and medicine. It is a powerhouse of nutrition that includes the amino acids isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, as well as vitamins A, B, B1, B2, B3, B5, B6, B12, C, D, E, K, and folate. Additionally, Moringa has high levels of calcium, chromium, copper, fluorine, iron, manganese, magnesium, molybdenum, phosphorus, potassium, sodium, selenium, sulphur, and zinc.

Ayurvedic Energetics

Ayurveda analyzes foods, spices, herbs, and beverages by their energetics. Moringa contains the pungent and bitter tastes, is heating in nature, and has a pungent aftertaste-effect on the body. Furthermore, it is considered to be light, dry, piercing and firm, balances the Vata and Kapha doshas and can possibly increase Pitta dosha. The precise medical benefits are continually being studied and published, but Ayurvedic medicine has been using Moringa since 2,000 BC.

Moringa’s biomedical actions include its effects as a digestive, carminative, laxative, adaptogen, immune modulator, alterative, bronchodilator, cardiotonic, emollient, analgesic, and anthelmintic. This plant also acts as an anti-allergen, anti-arthritic, anti-cholesterolaemic, anti-inflammatory, anti-oxidant, anti-tumor, anti-fungal and anti-bacterial.

How Much Moringa to Use for Medicine

The maximum recommended dosage of Moringa powder for a 150 pound person would be approximately 18 grams per day (8 teaspoons). It is recommended to start by taking 1-2 teaspoon per day for 3-5 days, monitor its effects, and then slowly increase the dosage over a couple of weeks if required.

When Not to Take Moringa

Some of the contraindications of using Moringa include gastritis or sensitive stomach disorders, and during pregnancy, menstruation, and while lactating. Moringa is high in potassium, calcium, and iron and should be avoided if someone has kidney disease, is on dialysis, or is on a restricted diet prescribed by a doctor.

Finding Moringa

Until recently it was not easy to find fresh Moringa locally in Los Angeles, but it is becoming more common. In addition, a number of companies are making Moringa powder available, and are developing products that contain Moringa for its potent nutritional value. Click here to read more about Moringa Sources.

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The Ultimate Guide to Salt https://layoga.com/food-home/ayurvedic-food/the-ultimate-guide-to-salt/ https://layoga.com/food-home/ayurvedic-food/the-ultimate-guide-to-salt/#respond Thu, 04 Oct 2018 00:11:38 +0000 https://layoga.com/?p=19762   History, Folklore, and Energetics of Salt Salt is so much a part of our everyday life. So much so that we may not take the time to stop to think about the myth, magic, history, and varieties of this essential mineral found in a shaker on our counter. Throughout history, people have been paid in [...]

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 Salt Shaker

History, Folklore, and Energetics of Salt

Salt is so much a part of our everyday life. So much so that we may not take the time to stop to think about the myth, magic, history, and varieties of this essential mineral found in a shaker on our counter. Throughout history, people have been paid in salt, battles have been fought over rights to salt, and communities have settled near easy access to salt. What we think of as salt is a combination of the two minerals sodium and chloride. Yet some of the less-refined Himalayan, sea, and other salts contain a number of additional trace minerals that are also essential for health. In Ayurveda, salt has a number of medicinal properties. While not all salt is created equally, all salt has an amazing story. We’re sharing some of this info in the following guide to salt.

pile of salt

History of Salt

There is much controversy about who, when and where the use of salt originated in history. But it is generally agreed upon that salt was in use long before the beginning of recorded time. Salt has played an essential and integral part of the world’s history. It is interwoven into countless civilizations as religious offerings, currency, food preservatives, and medicine. Salt is also used in many products and industries.

Salt was first documented in China around 2700 BC in the first treatises on pharmacology. It was seen in Egyptian artifacts around 1450BC. The Morton Salt Company states that the first written reference to salt appears in the Book of Job from the Old Testament around 2250BC, and there are 31 other references in the Bible. It is believed the Phoenicians (300-1500BC) proved to be masters in the extraction and trading of salt. But it was the Romans (31-476BC) who exploited the processing of salt and subsequent trade in a worldwide network.

The Salt Routes

As one of the first exchange commodities, the first “salt routes” were established allowing merchants to transport and sell salt to countries where it was not being produced. In turn, this gave rise to new cities and the construction of roads. Such is the case of Salzburg, Austria, which is defined as the “city of salt,” and Salaria, which is “the road of salt” in Italy.

Salt in the New World

The first documented salt production in the New World was by the Onondaga Indians in New York state around 1650. But it is believed that Native Americans had actually been making salt for over 500 years. During this time, salt was created by boiling brine from salt springs and then drying it in the sun. This method was used extensively during the time of the development of the American Constitution and the Civil War.

At the time of the American Revolution, the British government assigned the first patent for salt production to Samuel Winslow of the Massachusetts Bay Company with the understanding that he was not to supply salt to the American rebels. After the Revolution, the Land Act of 1795 included a provision to prevent monopolies like this.

Drilling for Salt

Around 1800, the method of drilling was considered the most efficient. But in more modern times there are three primary methods to harvest salt. The first is the conventional shaft mining of solid rock salt. The second method is solution mining where water is pumped underground dissolving solid salt and then pumping out the salty brine and drying and crystalizing it. And the third method extracts salt from oceans and saline lakes and then uses evaporation to isolate the mineral.

The Ditch that Salt Built

In 1825, the famed Erie Canal opened and was referred to as “the ditch that salt built,” solving many transportation obstacles at the time. In 1864, salt played a vital role in the Civil War when Union forces fought a 36-hour battle to capture Saltville, Virginia, the site of a salt processing plant essential to sustaining the South’s armies.

Industrial Uses of Salt

In 1807, Humphrey Davy separated salt into its chemical components of sodium and chloride (NaCl). At the time this did not have much importance. But his achievement has become the bedrock of many industries and products. These include: hydrochloric acid (used to make PVC), chlorinated hydrocarbons (used in dry cleaning), sodium carbonate (used in water softening), sodium sulphate (used in washing powders and baking soda), sodium phosphate (used by bakers to lighten and soften bread and cakes), and sodium hydroxide (used in the pulping of wood for making paper).

Salt Trivia

In 1900, the Morton Salt Company came into existence and became the most recognizable name in American salt industry. Today, the US and China dominate the world’s salt production with a combined 40% of the world’s quarter billion tons of salt produced each year. An interesting piece of trivia is that one of the largest single uses of salt is for highway safety during the icy winter.

green salt

Salt Myths and Magic

There are many beliefs, religious customs, myths and magical rites throughout history involving salt. Many Europeans believe if you throw a handful of salt into a coffin before burial it will keep the devil away. And Buddhists believe that throwing salt over the shoulder before entering your house after a funeral scares off evil spirits. On the Sabbath, the Jews use salt as a remembrance of sacrifices in the desert. Before the Vatican II, Catholics placed salt on a baby’s lip at his or her baptism for purity.

In India, salt is a symbol of good luck that refers to Mahatma Gandhi’s liberation of India and symbolic walk to the sea to gather tax-free salt for the nation’s poor. In 1933 the 13th Dalai Lama was buried sitting up in a bed of salt for eternal purity.

Not Worth His Salt

The Bible has more than 30 references to salt. These include the well-known expression “salt of the earth” which refers to not being corrupted by sin as well as the expression “not worth his salt” which stems from the practice of trading slaves for salt in ancient Greece.

As a portable commodity, salt has long been a cornerstone of economies throughout history. Researcher MR Bloch believes that civilization began along the edges of the deserts where natural salt deposits formed. The first recorded war was fought near the ancient city of Essalt on the Jordan River because of the city’s precious salt supplies.

Salt as Salary

In 2200BC, the Chinese Emperor Hsia Yu levied one of the first known taxes on salt. The Romans used salt as wages for their armies. This was known as “salarium argentum,” the forerunner of the English word “salary.” In Tibet, Marco Polo noted that tiny cakes of salt were pressed with images of the Grand Khan and used as coins. And in France, Charles of Anjou levied the Gabelle salt tax in 1259, which financed the French Revolution.

Black Salt

Salt and Health

There is some controversy about how salt affects health. It should be noted that most negative reports relate to the use of “refined” salts which have been processed, eliminating minerals, and using additives to reduce clumping. When refined salts are ingested, sodium levels can rise as other electrolytes fall. This can increase the risk of developing kidney stones. It can also lead to increased blood pressure because of water retention.

Restoring mineral balance can be achieved by ingesting natural unrefined sea salts (Himalayan, Celtic and Utah Redmond salts), and absorbable minerals that supplement the diet. All of these can provide the needed electrolytes — calcium, chloride, magnesium, phosphorous, potassium and sodium. Electrolytes can balance water levels and acidity, protect against bacteria and harmful microbes, regulate body temperature, and contribute to healthy muscles and nerves.

Pink Salt

Salt RecommendationsGu

It should be noted that the American Heart Association (AHA) recommends a low-salt intake of 1000mg/day for optimal cardiovascular health. But they admit that there is not much science backing this up. In 2011, a study published in the American Journal of Hypertension found no substantial evidence that lowering salt intake reduces the risk of heart attack, stroke, or death. And in 2014, a study in the Journal of American Medical Association (JAMA) cited similar findings. WebMD suggests salt intake of 2,400mg per day, adding that excessive use can lead to high blood pressure.

When monitoring sodium intake be aware that there are numerous ingredients that contain “sodium” or “Na” (the elemental name for sodium). Here are some of the salts found on ingredients lists: Disodium guanylate or inosinate, monosodium glutamate (MSG), sodium bicarbonate (baking soda), nitrate, citrate, chloride, diacetate, erythorbate, glutamate, lactate, sulfate, metabisulfite, phosphate and trisodium phosphate.

Guide to Salt in Ayurveda

According to Ayurveda, there are six salts (Saindhava, Samudra, Vida, Sauvarchala, Romaka, and Audbhida) that are used medicinally. Generally, all salt has the tastes of being salty and sweet with a hot potency and sweet aftertaste. These actions are beneficial and grounding for the cold, dry, light, and mobile Vata dosha (air/space elements). But can increase the Pitta (fire/water elements) and Kapha doshas (water/earth elements).

The one exception to this rule is the salt called Saindhava (aka Sindhjua). Saindhava is a Himalayan salt similar to Utah’s Redmond salt. Sindhjua has a cooling nature which can balance Pitta. It can be supportive for Kapha as it tends to cause less water retention.

In general, salt increases salivation and supports the processes of digestion, assimilation, and elimination. Salt promotes growth, strengthens muscles, moistens the body, and maintains electrolyte balance. In addition, it is soothing, balancing, and grounding for the nervous system.

From a medicinal standpoint salt has the following biomedical actions. It is alkaline, expectorant, demulcent, lubricant, laxative, emetic, water retentive, osmotic, irritant, and rubefacient (stimulates capillary circulation).

pile of salt

Guide to Common Salts

Mined Salts

Table salt: Refined salt with most minerals removed, available in plain or iodized forms. Iodized salt was introduced in the 1920s in cooperation with the US government after many Americans were found to be suffering from goiter (enlargement of the thyroid gland) caused by an iodine deficiency.

Kosher salt: A coarse salt which contains no additives. Kosher refers to the Judaic practice of using this salt to draw out as much blood from meat as possible before the cooking process.

Himalayan pink salt: Mined in the Punjab region of Pakistan. This is considered to be one of the purest forms of salt, containing 84 natural minerals and elements found in the human body. Pink salt is in Ayurvedic as a heart tonic, anti-diabetic, and for bone health.

Himalayan black salt: This salt is more purple and redder than black although its formal name, Kala Manak, translates to “black salt.” The color comes from the iron sulfide mineral greigite, and the pungent smell comes from its sulfur content.

Persian blue diamond salt: From the Semnan Province of ancient Persia (now Iran), it has flecks of blue from its mineral content.

Rock salt: Less refined than some other salts. It is grayish in color and used in ice beds for oysters, ice cream machines, and to encrust foods (meats, fish, and poultry) for roasting and baking purposes.

Redmond salt: Has a natural pink color and comes from a prehistoric salt deposit in Redmond, Utah. It is an unrefined and natural salt that contains 60 trace minerals and is free from additives.

Salts of Ayurveda

Saindhava (sindhjua): Also known as Himalayan salt. This comes from the Punjab region of Pakistan and is similar to Redmond salt. It is best suited for Pitta because of its cooling energetics.

Samudra: Sea salt that is heating in nature (but not overly hot so can be used in moderation for Pitta). It is purgative, alleviates colic and aids digestion, and is best suited for Kapha Dosha.

Vida: Has a slight alkalinity taste and is believed to be infused with the herb Amalaki or by burning wood, mud or dung in brick kilns for six hours. Best suited for Vata and Pitta doshas.

Sauvarchala (kala namak): A black sulfurous salt that is heating, light and pungent with the qualities of being a detoxificant, heart tonic, digestive and good for Kapha imbalances.

Romaka (sambar): Harvested in Rajasthan and is intensely heating and sharp with a pungent taste. Benefits Kapha as a purgative and diuretic.

Audbhida: This earthy alkaline salt is very heating and sharp and can have a burning, penetrating, and corrosive action. Relieves indigestion and ama (metabolic waste and toxins) and is good for Kapha when used with care.

Sea and Pond Salts

Sea salts: Come from evaporated sea waters and can be found either fine or coarsely ground, and are nutritionally superior because they contain trace minerals.

Italian sea salt: Produced along the coast of Sicily. Saltpans are filled with seawater in the spring and left to evaporate in the heat of the Sicilian sun and strong African winds.

Kona deep water salt: 78 percent sodium. Brought up from depths of about 2,200 feet off the Hawaiian coastline and then evaporated in the sun.

Alaska flake salt: Harvested directly from the seawater around Sitka, Alaska. It has a nice clear, brittle, flakey nature and is used in finishing dishes.

Fleur de Sel “Flower of salt”: Comes from the Guérande region of France, and is made up of crystals that form naturally on the surface of salt evaporation ponds.

Celtic salt: Harvested by a 2,000-year-old method of solar evaporation leaving less sodium chloride. Comes from the Celtic Sea marshes in Brittany, France, aka Sel Gris.

Hawaiian black lava salt: Derived from seawater that evaporates in pools on hardened lava flows, and then is mixed with activated volcanic charcoal. Considered a detoxicant.

Hawaiian Alaea red salt: Made from regular Hawaiian sea salt combined with the red volcanic clay Alaea. Said to have detoxifying properties and is lower in sodium content.

Cyprus black lava salt: Hails from the island of Cyprus in the Mediterranean Sea and are large pyramid-shaped crystals formed during natural solar evaporation. They are mixed with activated charcoal and look like actual pieces of charcoal with a very mild salt flavor.

Korean sogeum salt: Used in making kimchi, this salt is solar evaporated on a small island off the coast of Korea.

New Zealand Lake Grassmere salt: Harvested from the ocean and brought to the ponds near Lake Grassmere. And at the end of summer, the salt crust is lifted from the bottom of the ponds.

Mexican Sal de Gusano salt: Dried worm larvae toasted and ground with rock salt and chili peppers are used to make this traditional smoky seasoning.

Antarctic sea salt: Carried up the West Coast of Africa by the Benguela Current. Then passes through an underground aquifer on the way to being dried under the intense African sun.

Spring Salts

Epsom salt: Originates from a saline spring in Epsom, England with a natural balance of magnesium and sulfate (MgSO4). It is an anti-inflammatory, pain reliever, liver, and gallbladder detoxifyer, purgative, balances blood pressure, and relieves stress.

Varieties of Culinary Salts

Coarse/Grinder salt: Large-grained salt crystals mostly used in grinders as it has less moisture and resists caking. Used for pretzels and corn on the cob because it does not melt.

Flake salt: Lighter and reminiscent of snowflakes. Seawater is evaporated using open evaporating pans, and then the brine is slowly heated until delicate crystals form.

Pickling salt: Used for pickling and brining of foods. Does not contain any added iodine, anti-caking agents, or many of the trace minerals that cause discoloration.

Sour salt: “Citric acid” is not salt but is extracted from citrus and other acidic fruits such as lemons and oranges. It is used as a seasoning that is an alternative to NaCl (sodium chloride).

Smoked salt: Naturally smoked over wood fires without additives or flavorings.

Flavored salt: Contain natural and created flavorings. Examples are: Truffle, Red Thai Chile, and Chipotle.

Finishing salt: Specialty salts with a unique texture of crystals, a big crunch, and dissolve quickly. Examples of this salt are Flake types like Fleur de Sel.

Seasoned salt: Mixed with various herbs and spices. For example, garlic salt or onion salt.

Popcorn salt: A super-fine grind generally colored yellowish-orange.

Colored salt: A relatively new product, does not add flavor but is used as a novelty.

 

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Survive the Cold and Flu Season with Ayurvedic Remedies and Rejuvenation https://layoga.com/life-style/ayurveda/survive-cold-flu-season-ayurvedic-remedies-rejuvenation/ https://layoga.com/life-style/ayurveda/survive-cold-flu-season-ayurvedic-remedies-rejuvenation/#respond Fri, 03 Nov 2017 17:35:41 +0000 https://layoga.com/?p=18110 Fall is a time of shorter days and longer nights. It’s also the season when we may be more susceptible to the spread of colds and flus. When we implement some remedies and step up our self-care, our health benefits. The cold and flu are both viruses (small infectious agents that can replicate inside the [...]

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Survive Cold and Flu Season
Fall is a time of shorter days and longer nights. It’s also the season when we may be more susceptible to the spread of colds and flus. When we implement some remedies and step up our self-care, our health benefits.

The cold and flu are both viruses (small infectious agents that can replicate inside the cells of another organism). While some strains of the flu (influenza) can possibly be prevented by a vaccination, there is no vaccine for the common cold. The World Health Organization recommends having a yearly flu shot which can be effective but also has much controversy with some.

Colds vs Flus

The symptoms of colds compared to flus can seem similar on the surface. People may experience a sore throat, runny nose, sneezing, headache, and possibly a fever. What distinguishes the flu are its more pronounced symptoms. The flu affects the joints, and can cause respiratory complications, diarrhea, and vomiting, and even death. It is important to note that there are many different strains of the influenza virus (as discussed again in this article).

When it comes to the common cold, this is also the case. The common cold can stem from as many as 200 different viruses. Colds are spread through the air during close contact with infected people and indirectly through contact with objects in the environment. The primary methods of prevention include: hand washing; keeping the hands away from touching the eyes, nose or mouth and staying away from other sick people. Although there is no cure for the common cold, symptoms can be treated with a variety of remedies. These include pharmaceutical remedies such as non-steroidal anti-inflammatory drugs (ibuprofen is one) as well as cough medicines.

The traditional theory is that a cold can occur from exposure to cold weather, which is how it got its name. Some cold viruses are seasonal, occurring more frequently during the winter. During this season, viral transmission rates can increase. Seasonality also includes social factors, such as spending more time indoors near infected people.

More about the Flu

Influenza, commonly known as “the flu,” is an infectious disease caused by one of the many varieties of the influenza virus. It can be spread by direct transmission from the aerosols from an infected person coughing, sneezing, or spitting and through hand-to-eye, hand-to-nose, or hand-to-mouth transmission, either from contaminated surfaces or from direct personal contact such as a handshake.

The symptoms of the flu include fever, runny nose, sore throat, muscle pains, headache, coughing, and fatigue. Nausea and vomiting occur more commonly in unrelated infections like gastroenteritis, which is sometimes referred to as “stomach flu” or “24-hour flu.” Possible complications or co-infections include viral or bacterial pneumonia and sinus infections.

There are three main categories of influenza viruses. Influenza A is referred to as bird flu because birds are the natural hosts for these strains. This virus can be transmitted to domestic poultry giving rise to human influenza. Influenza B almost exclusively infects humans and is less common than influenza A. Another set of strains are the Influenza C viruses which infect humans, dogs, and pigs but are the least common. Each year, influenza spreads around the world,  resulting in about 3-5 million cases. Outbreaks occur predominantly in the winter.

Larger outbreaks (known as pandemics) are less frequent. In the 20th century, four primary pandemics have occurred: Spanish in 1918 (50 million deaths), Asian in 1957 (2 million deaths), and Hong Kong in 1968 (1 million deaths). In 2009, the A/H1N1 pandemic resulted in 200-500,000 deaths.

The Ayurvedic View of Cold and Flu Season

From an Ayurvedic perspective, the cold and flu season begins as we start to transition from the hot, bright and intense summer (governed by pitta) months of June through September into the fall (vata) season of October through January.

In the fall, the qualities in and around us become cooler, drier, lighter, and windier. This transition can weaken our immunity and make us more susceptible to illness. When the winter (kapha) season (February-May) arrives with its qualities of cold, wet and damp, heaviness and stagnation—the onset of illness can increase.

According to Ayurveda, the Vata dosha is responsible for regulating the immune system and Kapha dosha is responsible for regulating the respiratory and nasal systems as well as the stomach.

In Ayurvedic theory; like increases like and an energetic quality is brought into balance with the opposite qualities. A preventative program that takes these energetics into account is the best way to be proactive during the cold and flu season.

The first step to staying healthy is to balance and strengthen the vata dosha during the fall season. We do this by favoring vata’s opposite actions of warmth, wetness, heaviness, and stability. Doing so grounds the body, mind, and spirit and strengthens the immune system for winter. When winter arrives, you could introduce some of kapha’s opposite actions which are: warmth, dryness, lightness, and mobility.

Daily Routine Practices (Dinacharya) to Build Resilience During Cold and Flu Season

Lifestyle Remedies

  • Rest is probably the most important consideration for supporting our immune system.
  • Wash your hands often; soap inactivates viruses.
  • Regular elimination is essential for maintaining vitality. Drink two cups of warm water each morning after brushing your teeth. This informs the body it is time to go and helps to maintain regularity.
  • Stay hydrated. Drink half your body weight in ounces of either room temperature, warm water or herbal teas throughout the day for optimum digestion.
  • Use a Neti Pot, the mild salt water solution supports nasal tissues and can prevent sinus infections.
  • Gargling with salt water loosens excess mucus, removes bacteria, and relieves sore throats.

Functional Food

  • Do not skip meals or overeat.
  • Find regularity in your meal schedule. (All regularity helps to balance the energy of Vata).
  • Choose to eat your largest meal at lunch when the digestive fire is strongest.
  • Stay away from processed, frozen, canned, and microwavable foods.
  • Limit or stay away from cold, heavy, and acidic foods like meats, nuts, ice cream, yogurt, nightshade vegetables, and sour and green fruits. These foods can slow down digestion and cause buildup of undigested material (known as ama, or a type of toxin). Choose lighter and simpler foods like soups and broths, white rice, cooked vegetables, and whole grain cereals.
  • Use warm spices and herbs like ginger, turmeric, cumin, black pepper, cardamom, basil, rosemary, and coriander, which stimulate digestion and warm the body.

Herbal Remedies

  • Tulsi tea is specific for its adaptogenic effects for colds and flu and other respiratory imbalances.
  • Chewing a small piece of fresh ginger relieves the symptoms of nausea and vomiting.
  • Triphala churna helps to balance and strengthen digestion, immunity, and elimination.
  • Chyawanprash is an Ayurvedic herbal jam. Its base is amla fruit, which contains one of the most concentrated and bioavailable sources of Vitamin C in the plant kingdom. Amla and the other herbs in the formula have rejuvenating and revitalizing properties.

Ayurvedic Techniques for Rejuvenation and Bliss

  • Before bed, massage the feet with sesame oil, put socks on, and enjoy a good night sleep.
  • Daily Ayurvedic self-massage will benefit the skin increasing calm and overall vitality and stability.
  • Oiling the ears lubricates the upper eustachian tubes and the cervical lymph nodes benefiting the lymphatic and glandular system. This practice helps us to build immunity.
  • Oil pulling or swishing is a powerful defense against a cold, removing bad bacteria, and boosts the good immune-boosting bacteria in your mouth.
  • Use Nasya Oil to lubricate nasal passages and open up sinuses.

Three Seasons Ayurveda Herbal Remedies

Turmeric Nectar is a powerful anti-inflammatory, antiseptic, antibiotic, antioxidant, antibacterial, and alterative. This nectar regulates the immune response and aids in digestion.

Jeff’s Cough Drops are delicious natural pain relievers made with fresh ginger, clove and licorice, with antiseptic, antimicrobial, expectorant and demulcent qualities.

Ginger Turmeric Lemonade can break up mucus and reduce respiratory inflammation.

Cold and flu season herbal Ayurvedic remedy ginger and turmeric
Soothing and Relaxing Good Night Drink

This delicious drink soothes the nerves. In addition, it benefits digestion and removes toxins from the deep tissues.

Ingredients
8 ounces (1 cup) almond milk
½ teaspoon ground turmeric
½ teaspoon of fresh ginger (grated) or 1/8 teaspoon powdered ginger
¼ teaspoon of cinnamon
¼ teaspoon of cardamom
Pinch of pepper (preferably pippali or long pepper)
½-1 teaspoon raw honey

Instructions
Bring the almond milk to a boil, turn off and whisk/stir in the turmeric, ginger, cinnamon, and cardamom.
Let steep for around two minutes and then add the honey.

Note: Fresh ginger is preferred because it has the energetics of being warming and balancing for all the doshas, while ground ginger is considered to be heating and can increase Pitta dosha.

Detoxifying and Stimulating Ginger Bath

This invigorating and rejuvenating bath will sweat out toxins and relax the muscles. The addition of essential oils will benefit the respiratory system.

Ingredients
1/3 cup dried ginger powder
1/3 cup baking soda

Instructions
Whisk the ginger and baking soda into your bath. Relax for 15 minutes until you start to sweat.

Optional Essential Oil Additions

(add up to 12 drops of the following)
Upper Respiratory Relief: Add eucalyptus, peppermint or sweet orange.
Fever and Flu Symptoms: Add tulsi, bergamot, or rosemary.

 

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The Secret (and not-so-secret) Life of Rice https://layoga.com/food-home/secret-not-secret-life-rice/ https://layoga.com/food-home/secret-not-secret-life-rice/#respond Thu, 05 Oct 2017 00:35:14 +0000 https://layoga.com/?p=17944 The 411 of Rice Color, texture, flavor, and region are only a few of the distinguishing characteristics of rice - one of the world's most popular grains. Rice is important for human nutrition. It provides one-fifth of the calories consumed worldwide by humans and is a staple food in many parts of the world—especially throughout [...]

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brown-rice-chopsticks

The 411 of Rice

Color, texture, flavor, and region are only a few of the distinguishing characteristics of rice – one of the world’s most popular grains. Rice is important for human nutrition. It provides one-fifth of the calories consumed worldwide by humans and is a staple food in many parts of the world—especially throughout Asia and India.

It’s use and benefits are described in Asian systems of medicine such as Chinese Medicine and Ayurveda. Rice is the seed found in the grass species Oryza sativa; it is classified as the cereal grain with the second-highest worldwide production after maize (corn).

While white rice used to be the standard-bearer in a typical American grocery, a growing interest in global cuisine had led to an increased availability of types of rice that were once harder to find or even forbidden (literally).

Not all rice is created equal. Learning a bit more about rice can upgrade our meal-planning options and help us to appreciate the healing properties of this staple food.

lotus-foods-rice

The History of Rice

This grain has been part of human history for so long that there is controversy and debate about where, when, and who first cultivated rice in the world. In 2011, the Stanford, New York, Washington, and Purdue Universities came to the conclusion that rice was first domesticated in the Yangtze River Valley in China around 12,000 years ago; cultivation then spread to South Asia, then to Europe, and finally to the Americas.

In today’s world, 92% of all rice comes from Asian countries—including China, India, Indonesia, Pakistan, Bangladesh, Vietnam, Thailand, Philippines, and Japan. According to the International Rice Association, there are more than 40,000 varieties of Oryza sativa currently being produced in the world and more than 90,000 samples of cultivated and wild rice species stored at the International Rice GeneBank in the Philippines, which are used for research.

Growing Rice

The majority of rices are grown as annuals (completes its life cycle from germination to the production of seed within one year), although in some tropical areas it can survive as a perennial (lives for more than two years). Oryza sativa, commonly known as Asian rice, is well-suited to countries and regions with low labor costs and high rainfall, as it is both labor-intensive to cultivate and requires ample water.

Rice can be grown practically anywhere, even on a steep hill or mountain, with the use of water controlling terrace systems. Before rice can be planted, the soil surface must be level (so terraces are built on hillsides)— preparation involves plowing and harrowing, which is known as “tilling.” Tilling allows the seeds to be planted at the right depth and helps with weed control.

Rice is planted by either transplanting or direct seeding. Transplanting is the most common technique, where pre-germinated seedlings are transferred from a seedbed to the wet field; this requires fewer seeds but is more labor intensive. Direct seeding involves planting dry or pre-germinated seeds on the soil surface by hand or by machine, and then incorporating, either by plowing or by harrowing, while the soil is still dry.

Cultivating rice is extremely sensitive to water shortages, so most rice farmers aim to maintain flooded conditions in their fields. Nutrient management is considered fairly easy because flooding conserves the soil’s organic matter, so little or no fertilizer is required. Most rice crops reach maturity at around 125 days, and harvesting is done manually with a sickle or mechanically.

Growing Rice with Less Water

An innovation in rice growing is System of Rice Intensification (SRI). It was developed in Madagascar in the 1980s and based on changing the management of rice agriculture increasing overall efficiency and using less water. This rice cultivation method allows farmers to dramatically increase yields with less seed, less water, less chemicals, and less waste.

The SRI International Network and Resources Center is managed by Cornell University College of Agriculture and Life Sciences. Lotus Foods is committed to SRI; six of their rices are grown using these techniques. Lotus Foods labels them “More Crops Per Drop” to highlight this.

Madagascar-pink-rice

Understanding Rice Anatomy

Hull – Each grain of rice is enclosed in a tough outer hull, or husk, which must be removed before the grain can be consumed.

Bran – Under the hull is the bran layer, which is brown, tan, golden, black, purple, or red depending on the pigmentation of the rice. The bran layer makes the rice more nutritious but also more difficult to digest and requires longer cooking.

Rice – Once the bran is removed, the white rice remains. Known as the endosperm, this is the part of the rice that is most commonly consumed and the most easily digested.

Germ – The germ, found under the bran, is responsible for the grain’s germination and contains the majority of rice’s nutrients—including protein, minerals, and vitamins.

The Many Uses of Rice

  • Rice is a staple food used by 60% of the world’s population.
  • Rice starch is used in making ice cream, custard powder, and puddings.
  • Bran oil is used as edible oil, as well as in soaps, cosmetics, emulsifiers, and detergents.
  • Rice bran is used in confectionery products, cattle feed, organic fertilizer, and composting.
  • Flaked rice is made from parboiled rice, flattened, and used in cooking.
  • Puffed rice is a puffed form of the seed (the paddy) used in cooking.
  • Parched rice is made from parboiled rice, steamed and more easily digested.
  • Rice husks are used as fuel, and in paper manufacturing and building materials.
  • Broken rice is used to make rice flour, noodles, rice cakes, and poultry feed.
  • Rice straw is used as animal feed, fuel, bedding for mushroom production, and composting.

black-rice

Types of Rice

Rice is officially known by its botanical and/or Latin name. It is then categorized and further broken down by its size, country of origin and ethnicity, color, aroma, type or specialty, consistency, or any special processing it has gone through.

Rice categorized by processing methods

Parboiled rice is not precooked, but instead, once the hull is removed, the whole grain (brown rice) is soaked, steamed, and dried, which enriches its nutrients. Once the bran is removed it has a more golden color with a harder outer surface, but requires additional cooking.

Converted rice is a type of parboiled rice that has been further pre-cooked, allowing faster cooking times.

Enriched parboiled rice is similar to converted rice, but additional nutrients are added to enrich its bioavailability for the body.

Quick-cook rice, also called easy-cook rice, is medium or short-grained rice that is partially cooked after milling and then dried, which reduces its cooking time by about half that of ordinary long-grain rice. Quick-cook rice loses many of its nutrients in this process and is often fortified.

Brown and White Rice: Husk or No Husk

Brown rice has its outer husk removed while the the bran and germ layers are retained, giving it a characteristic tan color. Although brown rice takes a little longer to cook, its nutrient-dense layers are rich in vitamins and minerals.

Enriched white rice is enriched with thiamin, niacin, foliates, and iron which replace the nutrients that are lost when the bran is removed.

Instant white rice has been milled and polished, then fully cooked and dehydrated, which bring its cooking time to around few minutes. This rice is sometimes enriched with nutrients.

Polished rice refers to white rice that has been milled—removing its husk, bran, and germ and then polished mechanically, resulting in a brighter, shiny appearance.

mexican-rice-soup

Rice Categories, Varieties, and Regions

Long, Medium, and Short Grain

Rice is classified as having long, medium, or short grains based on their ratios of length to width when cooked. As you might imagine, long and thin rice is defined as long grain (like long-grain basmati).  Short-grain rice varieties tend to be more plump (think sushi rice). And medium-grain is in the middle. When we consider the types that fall into the various categories, they tend to be on a bit of a continuum.

Rice Varieties

Aromatic rice contains a natural ingredient called 2-acetyl 1-pyroline, which gives it its characteristic nutty fragrance, aroma, and flavor. Medium and long-grain aromatic varieties include basmati, jasmine, Bhutanese red, and wild rice.

Basmati rice is a type of aromatic rice. In Hindi “basmati” literally means “fragrant.” It is long and slender in size and most often comes as white rice from India and Pakistan. In its wholegrain form (brown) it is lighter and quicker to cook than other brown rices. Kalijira (baby basmati) comes from Bangladesh and requires a shorter cooking time.

Jasmine rice is an aromatic rice that gets its name from its white color—which is associated with the jasmine flower. It is grown primarily in Thailand, Cambodia, and Vietnam. Jasmine rice has a moist and soft texture, sweet flavor, can become sticky when cooked, and can be found in white and brown.

Black rice, also known as “Forbidden Rice” or “Purple Rice,” gets its color from its anthocyanin content. Anthocyanins are water-soluble phytonutrients with dark pigments that have anti-oxidant, anti-inflammatory, and anti-microbial properties. It is cultivated in China, Thailand, and Indonesia.

Red rice is similar to black rice, with a nutty flavor but a red outer skin. It has a creamy and chewy consistency and is cultivated in France, North America, and Bhutan.

Japonica rice is categorized into two varieties. On is Sinica, a shorter, thicker, and stickier version cultivated in Korea, Japan, and Northern China. The second is Indicia, which comes from other regions in Asia and is less starchy, longer, thinner, and fluffier. It is also cultivated in California and is found in black, brown, and red.

Spanish rice (Paella, Bomba, and Sollana) is traditionally from the Spanish region of Valencia, where it was first cultivated. It is a medium or short-grain rice similar to the types of used to make risotto, but it generally contains less starch. Spanish rice is used in Paella.

Arborio rice is Italian short-grain rice, named after the town of Arborio in the Po Valley in Italy. During cooking it absorbs up to five times its weight in liquid and becomes naturally creamy and chewy due to its higher starch content. This is one of the rice varieties (although not the only one) used to make risotto.

Sushi rice is a Japanese specialty short-grain, white rice that is sticky and slightly sweet. It is usually soaked and then cooked. Once cooled, it is typically flavored with sweetened rice vinegar before being wrapped in rolls or shaped into sushi.

Glutinous rice is referred to as sticky, sweet, or waxy rice and is mainly cultivated in Southeast Asia. The name is confusing because it contains NO gluten; its grains are round and chalky-white and are available in white, brown, and black.

Sticky rice is also known as sweet rice and is grown mainly in Southeast Asia. This rice is predominantly used for producing rice flour, and when cooked is very sticky.

American specialty rices are grown regionally in the USA and are hybrids of traditional international rices. Found in Texas, California, and the Gulf River Valley, they are sold under trade names. Names include Red Christmas and Wehani from California, Jasmati and Kasmati from Northern Wisconsin, and Texmati from Texas.

Wild rice is grown in North America and China. It has a chewy outer sheath with a tender inner grain and unique exotic aroma. The species native to North America comes from the Great Lakes Region, Sacramento River Valley, Gulf Coast, and Central Texas. China produces a species known as Manchurian. Wild rice (Oryza zizania) is a different species than other forms of rice (Oryza sativa).

rice-fields-cineam

Benefits of Rice

Rice is an amazingly low-cost and easily prepared food that provides quick energy due to its abundant carbohydrates. Because it is rich in nutrients, it contains the foundation for overall metabolism, strong immunity, and the general health and function of the organs.

Rice contains neither harmful fats nor cholesterol. Since it is also naturally low in sodium, this means that rice is considered to be a “cardio protective” food. It generally does not increase high blood pressure or hypertension. Categorized as a resistant starch, it partially bypasses the digestive system, and increases fiber in the bowels. This is significant for improving elimination and reducing constipation, diarrhea, and conditions such as IBS.

Brown rice has a lower glycemic index (the measurement used to determine the effect of sugar on blood glucose levels) than white rice, even lowering glucose levels, benefiting conditions like diabetes. According to a study published in the Journal of Pharmacognosy and Phytochemistry, brown rice’s higher fiber and natural antioxidants scour the body for free radicals. This anti-oxidant effect has been shown to reduce cancerous cells, and stimulate the activity of brain neurotransmitters, which can help prevent degenerative diseases like Alzheimer’s.

Ayurveda and Rice

In Ayurveda, powdered rice has been used for centuries to reduce inflammatory conditions internally and externally. It is either ingested as rice water or applied topically for skin conditions.

The classic Ayurvedic recipe kitchari (mung beans and rice) is only one of the medicinal recipes that contain rice. According to Ayurveda, rice predominantly contains the sweet taste. This means that overall it is grounding and it also has a tendency to be cooling and nourishing. It reduces the doshas vata (air and space) and pitta (fire).

While some sources say that it can be balancing to all of the three doshas (vata, pitta and kapha—earth and water), in excess it can have the effect of increasing kapha. One remedy for this is to eat less rice, or even to dry roast it before cooking. The most common variety of rice recommended in Ayurveda is basmati.

The vast array of rice varieties and recipes available offer ample opportunities for creativity. Try a new color or flavor of grain. Experiment. Trade recipes with friends. A rice-based side or main dish connects you to cuisines and traditions around the globe. At home in your kitchen or with friends and family, you can traverse the world on your dinner table.

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An Introduction to Ayurvedic Detoxification https://layoga.com/life-style/ayurveda/an-introduction-to-ayurvedic-detoxification/ https://layoga.com/life-style/ayurveda/an-introduction-to-ayurvedic-detoxification/#respond Sat, 01 Apr 2017 05:38:04 +0000 https://layoga.com/?p=16868 As the cold and wet winter transitions to the lighter, warmer, and drier spring we experience a time of rebirth and growth as nature comes back to life. This season can also inspire us to think about physical detoxification, ridding ourselves of the excess heaviness and sluggishness that might have accumulated since the holidays. The [...]

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Guide to Ayurvedic Detoxification

As the cold and wet winter transitions to the lighter, warmer, and drier spring we experience a time of rebirth and growth as nature comes back to life. This season can also inspire us to think about physical detoxification, ridding ourselves of the excess heaviness and sluggishness that might have accumulated since the holidays.

The words detoxification, cleansing, and purification have similar meanings. The Merriam-Webster Dictionary defines them as, “The removal or extraction of contaminants or impurities, ridding dependencies or addiction, purifying morally or spiritually, and promoting health.”

In today’s fast-paced world, many unhealthy physical, mental, and emotional toxins, impurities, and energies can build up in and around us. Toxins are any substance that can be poisonous or cause negative health effects. Toxins can include food, drugs, alcohol, metals, chemicals, pollutants, food ingredients, and pesticides, or even emotional trauma.

Toxicity may depend on the dosage, frequency, or potency of a substance. Some of the immediate symptoms of toxicity can include constipation, weight gain, sluggishness, sneezing, swelling, or itchy eyes. Buildup of toxicity can contribute to and even be a cause of chronic illnesses such as diabetes, obesity, cancer, and arthritis. There is no practical way to protect yourself from all the toxins in the environment, but you can counteract many with self-education, awareness, and the practice of being present, along with positive lifestyle choices.

On an ongoing basis, the body naturally detoxifies itself physically through the excretory system (skin, liver, lungs, large intestine, and kidneys). We also detoxify ourselves mentally, emotionally, and spiritually with practices that support the mind and spirit (such as meditation or other techniques).

According to Ayurveda (the Indian holistic medical system), one of the places where toxins are stored is in the fatty tissues of body, so the goal of any effective detoxification is to convince the body and cells to burn stored fat and release impurities naturally.

During the initial stages of purification it is not uncommon to experience some withdrawal symptoms, especially from alcohol, drugs, caffeine or sugar. It is therefore important to prepare yourself for possible side effects as you start reducing and eliminating toxins from your daily life. For most people, these symptoms are minimal, but it is recommended to consult or work with a healthcare provider, doctor, or qualified practitioner to achieve your goals with balance and harmony.

When you start looking around to see the many cleanses available, it can seem both overwhelming and confusing. We may be influenced by the suggestions of our friends and family, what we read in the media, what we hear from celebrity endorsements, or the idea of a quick and easy avenue to achieve our goals. It is important to understand and to take into account our individual natures to recognize how the process of detoxification itself can affect both our short- and long-term health.

Many short-term cleanses can deplete the body, mind, and spirit—especially with practices like starvation, laxatives, enemas, colonics, diuretics, and over-exercising. This can over-purify the body, reducing your intake and absorption of essential nutrients. Depletion can even lead to spikes in blood sugar levels, which can leave you feeling lightheaded, tired, anxious, short-tempered, angry, and possibly depressed.

It is important to choose a cleanse program that is supportive; allowing the release of toxins without overly depleting the body. In addition, you want to choose a program that includes a transition to a healthy routine, because without a realistic long-term plan in place, you might fall back into old habits and tendencies.

Ayurveda believes that the ultimate goal in life is balance and harmony of the body, mind, and spirit. The system of Ayurveda is based in an understanding of the flow of the five elements (ether, air, fire, water, and earth), which are found in the universe. We each have a unique, inherent combination of these elements, defined by the three doshas: vata (air and ether/space), pitta (fire and water), and kapha (water and earth). These three doshas are found in our bodies and make up our inherent and individual constitutions (known as our prakruti). Ayurveda understands there are many factors that can cause imbalance, including the change of seasons and weather, the environment where we live, specific locations, what we ingest, and our mental, emotional, and spiritual input.

From an Ayurvedic point of view, the ingestion of food and positive information builds our ojas (defined as our “life sap” or a component of our vitality). But as we encounter and accumulate toxins, the body can create ama (toxins, metabolic wastes, and emotional heaviness), which stores in our cells and ultimately can create disease.

We keep our bodily processes healthy when we have proper agni (digestive fires), which includes the digestive processes in the small intestine, liver, and gallbladder, along with the perception and digestion of mental, emotional, and spiritual information. Ayurveda believes that healthy agni in all areas is one of the most important aspects of maintaining overall balance.

One of the techniques that Ayurveda uses for detoxification and rejuvenation is panchakarma (meaning five actions). Panchakarma has been practiced for thousands of years and incorporates purification (reducing) therapies as well as tonification (rebuilding) practices. This combination can safely detoxify the body, strengthen the immune system, remove build-up, and then restore balance and well-being. This practice is a cornerstone of the Ayurvedic lifestyle and is recommended on a seasonal basis, as well as when an individual feels out of balance or is experiencing illness.

The full panchakarma process begins with a preparatory diet, designed to reduce the ingestion of heavy and toxic substances. This is followed by internal oileation using ghee or other specialty oils, which directs the body into a mode of increased fat metabolism pulling toxins from deep within the tissues. During this stage you eat a mono diet based around kitchari (a mung bean and rice dish—like Indian risotto). Kitchari is a complete protein that balances blood sugar levels and ensures proper digestion as the body goes through its purification. Each day you receive body treatments specially designed for your specific concerns and constitution—including oil-based massages, medicated muds, dry rubs and powders, warm rice and milk poultices, shirodhara (warm oil streamed over the third eye or ajna chakra, quieting the mind), nasal treatment, and steam therapy, all of which assist in drawing toxins from the body and moving them toward the colon for the elimination process. Finally you receive basti (medicated oil enemas), which rehydrate, rejuvenate, and nourish the tissues.

My experiences with cleansing before finding Ayurveda were varied, inconsistent, and not very successful because of imbalances from drastic measures that I could not sustain. The first time I did a full Ayurvedic cleanse was at the Ayurvedic Institute in New Mexico and it was truly a life-changing experience.

Since that time I have included detoxification into my own yearly practice, and I offer full panchakarma services as well as a seven-day home guide cleanse that is designed to be done while following a regular work and family schedule.

If you are unsure how to proceed you can speak with your medical doctor, holistic practitioner, professionals at your local health food store, or homeopathic pharmacy. Also, many Ayurvedic, Chinese, Homeopathic and Nutritional holistic schools have practitioners they will refer to you. If I can be of any assistance with your planning process please feel free to contact me and I will happily direct you to appropriate channels.

 

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Kitchari: The Insider’s Guide to Ayurveda’s Classic Healing Food https://layoga.com/food-home/ayurvedic-food/kitchari-insiders-guide-ayurvedas-classic-healing-food/ https://layoga.com/food-home/ayurvedic-food/kitchari-insiders-guide-ayurvedas-classic-healing-food/#respond Thu, 09 Feb 2017 15:09:24 +0000 https://layoga.com/?p=16577 The first time I heard of “kitchari” was during preparation for my first Panchakarma (the Ayurvedic cleansing and rejuvenation process) treatment at the Ayurvedic Institute in New Mexico. Kitchari (pronounced kich-ah-ree and sometimes spelled khichadi) is a staple of Indian cuisine and Ayurvedic medicine. It was first used to nourish babies, the elderly, and the [...]

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kitchari healing food in Ayurveda

The first time I heard of “kitchari” was during preparation for my first Panchakarma (the Ayurvedic cleansing and rejuvenation process) treatment at the Ayurvedic Institute in New Mexico.
Kitchari (pronounced kich-ah-ree and sometimes spelled khichadi) is a staple of Indian cuisine and Ayurvedic medicine. It was first used to nourish babies, the elderly, and the sick; it became the main food source during detoxification because it helps remove toxins stored in bodily tissues, restores systemic balance, has a high nutritional value with substantial protein, and is easy to digest.

The term kitchari is used to describe any dish made with a mixture of rice and beans and is sometimes referred to as Indian risotto. There are many combinations of legumes, rices, and grains that can be used, depending on your individual constitution, seasonal considerations, and digestive needs. At its purest form, it is a blend of hulled-split yellow moong or mung dal (beans), basmati rice, spices, and vegetables.

Ayurveda believes that all healing begins with the digestive tract, and kitchari can give it a much-needed rest from constantly processing different foods while providing essential nutrients. The blend of rice and split mung beans has the qualities of being cooling with a sweet aftertaste. Together they create a balanced food that offers a full array of essential amino acids, which are the building blocks of protein. Its mixture of spices is believed to kindle the digestive fire called agni, which can be weakened by overeating, poor food combinations, cold foods and drinks, illness and doshic imbalances.

Below are the basic ingredients of kitchari:

Ghee

Ghee is clarified butter and has been a staple of Indian cooking for centuries (it was first documented in the 17th century in the Ayurvedic text written by Bhavaprakasha). Ghee also transcends the cooking realm, often used in religious ceremonies and various healing arts in Indian culture.
“Ghee is sweet in taste and cooling in energy, rejuvenating, good for the eyes and vision, kindles digestion, bestows luster and beauty, enhances memory and stamina, increases intellect, promotes longevity, is an aphrodisiac, and protects the body from various diseases.” Bhavaprakasha
The process of clarifying butter is called rendering. When the butter melts it separates into three parts: the foam that comes to the top is water, the milk solids move to the bottom, and the pure fat in the middle is the ghee.

Ghee contains a balance of easy-to-digest essential fatty acids needed for healthy cells. The wondrous benefits of ghee may seem contradictory based on what we have heard about butter, but we know that it is the poor-quality fats found in some commercial butters (such as heat-treated, solvent-extracted, trans and hydrogenated fats) that cause the production of free radicals and damage cells due to oxidation, endangering our health.

Ghee is rich in antioxidants and aids in the absorption of vitamins and minerals from other foods, feeding all layers of the body’s tissues and strengthening the immune system. Some of the traditional Ayurvedic benefits of ghee include improving memory and making the body more flexible by lubricating the connective tissues.

Ayurveda believes that ghee benefits digestion because it is rich in butyric acid, a short chain fatty acid that nourishes the digestive cells and intestines, and is a natural anti-inflammatory and anti-viral.

Ghee is also used as a natural carrier for the nutrients in medicinal herbs. In Ayurveda, there are a number of remedies made from cooking or combining herbs with ghee. It is also used as internal oileation, which a process of ingesting increasing amounts of ghee over a series of mornings helping to pull fat-soluble toxins out of the cells and triggering fat metabolism, whereby the body begins to burn its own fat for fuel. This is one of the preparatory practices for the Panchakarma process.
Moong Dal 

Mung or moong beans are known in India as dal and were first domesticated in India around 1500 BC. They are small, cylindrical beans with a bright green skin. There are two main types of moong dal: one with the green hulls on, and the more easily digestible hulled and split yellow moong dal.
According to Ayurvedic food energetics, hulled-split yellow moong dal are sweet, astringent, and cooling in nature, they are balancing for all the doshas, and do not increase intestinal gas and bloating the way other legumes might because they are easier for the body to digest and assimilate.
These beans are a high source of protein and fiber supporting the balance of healthy blood sugar levels and colon regulation, and are considered highly effective in blocking the oxidation of LDL cholesterol particles due to their antioxidant properties. They are packed with vitamins A, C, K, E, B6, B12, thiamin, riboflavin, niacin, folate, pantothenic acid, and choline, and contain the following minerals : calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, and selenium.

Rice

There are many views on where rice originated in the world. In India rice was mentioned in the Vedas (first documents of India) around 5,000 years ago.

These ancient Ayurvedic writings refer to the use of rice and in current Ayurvedic thinking most use basmati or white rice because of its ease of cooking, digestion and assimilation in the body. Yes, it is true that brown rice (bran attached) does have a few more nutrients and roughage, but it is more difficult to digest especially during detoxification when the metabolism of the body slows down and the digestive strength weakens.

Rice, like most grains, is very low in the amino acids and is not a good source of protein on its own, but with the addition of legumes or lentils the combination is a complete protein, meaning that the rice/bean duo contains the nine essential amino acids that the body needs and cannot synthesize on their own. Animal proteins are “complete” in that they contain all nine essential amino acids, but plant foods need to be combined to make a complete protein.

White rice has a nutritional composition of about 90% carbohydrate, 8% protein and 2% fat. It contains Vitamin E, B6, thiamin, niacin, folate, pantothenic acid, choline, and the minerals calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, and fluoride.

Spices

The foundation of kitchari is the moong dal, rice, and ghee but the spices are its heart. When using combinations of spices and herbs, you not only make your meal delicious but you ensure proper digestion, assimilation, and elimination by incorporating their medicinal qualities and properties.
Ayurveda’s foundation is in the five great elements (ether, air, fire, water, and earth), which are understood by the 10 pairs of opposite qualities (gunas) found in our environment which include hot-cold, wet-dry, heavy-light, mobile-stable.

The three doshas (Vata, Pitta, and Kapha) are combinations of the elements and can be controlled or changed by the use of opposite qualities to reduce their natures. All spices and herbs have these energetic qualities along with biomedical actions that can affect and treat a specific dosha, bringing balance.

The digestive process starts as soon as food comes into contact with the tongue. The receptors on the tongue identify each of the six tastes (sweet, sour, salty, pungent, bitter, and astringent) which in turn stimulate the different stages of our digestion, assimilation, and elimination processes; stoke the digestive fire (agni); and help reduce ama (toxins from poor food combining, improper digestion as well as metabolic waste).

Most Ayurvedic spice blends start with a foundation of fennel, coriander, and cumin because of their basic digestive and assimilation qualities. You can add other specific spices based on their tastes and medicinal qualities to further balance your constitution and target individual concerns and conditions. Here are a few recommendations based on the three doshas: The Vata dosha requires warmth, wetness, heaviness and stability, so consider adding spices such as cardamom, basil, and/or rosemary. The Pitta dosha needs coolness, dryness, heaviness, and stability for balance, so you could include dill and/or mint. The Kapha dosha requires more heat, dryness, lightness, and mobility, so include mustard, cinnamon, and/or ginger. There are of course many more spices and herbs to consider using depending on your preferences and possible dietary or health needs.

Ayurveda believes that all disease and disharmony starts with disharmony in digestion; making an individualized spice blend is not only an inexpensive way to start affecting basic health concerns but is a way to introduce holistic health and medicine naturally and deliciously into your life.
Making spice blends usually requires having a dedicated coffee grinder for this purpose. If you are new to this I would suggest buying spices in powdered form instead. If you are not sure what your constitution is, the following tridoshic blend is balancing for all and can be assembled easily with spices found at your local store.

It is recommended and preferable when using spices to first cook them, in whatever oil you are using, in order to release their essential oils. For instance, when making kitchari or a stir-fry, place the fat or oil in the pan and cook the spices for a minute or two before adding the other ingredients. Using spices and herbs after cooking is fine and a good practice but cooking them will increase their medicinal attributes.

Kitchari for Cleansing

When considering doing a cleanse it is important to consider how your routine will affect your blood sugar levels. Many cleanses can over-purify the body by drinking only water, vinegar, infusions of pungent spices, juices, or by consuming only vegetables. This can strain and deplete blood sugar reserves, leaving you hungry and irritable, and possibly even instigating a low-blood-sugar headache.
The goal of any effective cleanse is to convince the body and the cells to burn stored fat and release toxins naturally. During an Ayurvedic kitchari cleanse you are eating a complete protein three meals a day; the blood sugar remains stable and there is no starvation response, which in turn does not create stress or anxiety. Your body will process and burn more fat and devote its energy to healing. You can safely subsist on kitchari anytime in order to build vitality and strength, as it helps balance all three doshas.

 

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Ayurveda and the Five Elements https://layoga.com/life-style/ayurveda/ayurveda-five-elements/ https://layoga.com/life-style/ayurveda/ayurveda-five-elements/#respond Sun, 06 Nov 2016 16:13:34 +0000 https://layoga.com/?p=16271 Ayurveda is translated as the “knowledge of life” (ayus: life, veda: knowledge). The Indian holistic medical system first mentioned Ayurveda with yoga in the Vedas around 3,500 years ago. It is considered the healing side of yoga, and the practice of yoga is the spiritual side of Ayurveda. Both strive to help us stay connected [...]

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Ayurveda the three doshas and the five elements

Ayurveda is translated as the “knowledge of life” (ayus: life, veda: knowledge). The Indian holistic medical system first mentioned Ayurveda with yoga in the Vedas around 3,500 years ago. It is considered the healing side of yoga, and the practice of yoga is the spiritual side of Ayurveda. Both strive to help us stay connected to our true natures.

Ayurveda draws on all six of India’s classical schools of philosophy: Samkhya, Nyaya, Vaisheshika, Yoga, Mimamsa and Vedanta, but is mainly rooted in Samkhya, namely that everything stems from purusa (self/soul) and prakruti (matter/energy).

Samkhya means “system of enumeration” and consists of 24 principles, tattvas, which explain all of creation. These principles include the five elements, panchamahabhutas (ether, air, fire, water and earth). The elements relate to the five senses, tanmatras (sound, touch, sight, taste and smell), which Ayurveda uses to treat disharmony and disease.

Both Ayurveda and yoga share the philosophy that the state of our intelligence and consciousness is governed by three subtle qualities of nature, the universal gunas known as sattva, rajas and tamas. Sattva is the nature of our existence, bringing spiritual purpose, right actions, purity, illumination and balance. Rajas is the nature of activity, change, motion, energy and movement. Tamas is the nature of stability, darkness, dullness and inertia.

According to Ayurveda, creation expresses itself through the five elements. These manifest in our bodies as governing energies called doshas. The three doshas, Vata, Pitta and Kapha define our physical, mental, emotional and spiritual states. Each of us has a unique proportion of all three doshas, established at conception, which creates our constitution, prakruti.

The five element theory is based on 10 opposite qualities found in our environment. These are known as the physical gunas: hot/cold, wet/dry, heavy/light, mobile/stable, clear/cloudy, gross/subtle, dense/flowing, dull/sharp, soft/hard, smooth/rough.

Ayurveda understands the doshas in relation to these physical gunas, but it also considers our mental health and well-being in relation to the three universal gunas. The Caraka Samhita (an ancient Ayurvedic text) explains that Vata, as air and ether elements, is mainly associated with rajas and sattva, with the qualities of movement, clarity, creativity and expansiveness. Pitta, as fire and water elements, is mainly associated with sattva and rajas, with the qualities of transformation, focus and energy. Kapha, as water and earth elements, is mainly associated with tamas and sattva, with the qualities of heaviness, dullness and stability.

Ayurveda believes that our true nature is spirit, and that when we lose our presence and connection we create a state of imbalance, vikruti, which is understood by its short-term symptoms, tendencies and characteristics.

There are many factors that can cause imbalance, including change of season, our physical location, what we ingest, and the mental/emotional influences in our lives. Ayurveda treats imbalance by employing the opposite qualities of the physical gunas. For example, if the air element is too high in the body, we might experience constipation, dryness, and swirling thoughts and emotions. To bring balance we would incorporate the opposite physical qualities of warmth (fire), wetness (water), heaviness and stability (earth).

Ayurveda uses lifestyle changes and the five sense (tanmatras) therapies to treat imbalance and disharmony. These include: mantras, kirtan and music (sound – ether element); massage, Asana, Pranayama, nasya and marma therapy (touch – air element); color therapy and gemology (sight – fire element); food, spices, herbs and beverages (taste – water element); and essential oils, aromatherapy, spices and herbology (smell – earth element).

Below is a summary of each dosha, with its physical and mental qualities, and an example of how to bring balance, bearing in mind that we each have a unique proportion of all three doshas.

Vata dosha (air and ether) has the qualities of being cold, dry, light, and mobile. The air quality contributes to overall dryness, with a lot of of mobility. People with a predominance of this physical nature are mentally creative, artistic and spiritual. When out of balance they can be mentally scattered, overwhelmed, have difficulty sleeping, and change their minds often. The Vata dosha is balanced by incorporating the qualities of: warmth (fire), moisture (water), and heaviness and stability (earth). A Vata Asana and Pranayama practice should be warming, systematic and introspective, to bring presence and focus. Yoga poses that compress the pelvis and engage the lower back and thighs are beneficial, because the seat of Vata is in the colon, which needs warmth. Ayurveda recommends “So Hum” meditation, which incorporates a pointed focus, bringing presence to a busy mind.

Pitta dosha (fire and water) has the qualities of being hot, wet, light, and mobile. The fire quality relates to transformation, metabolism, and digestion. These qualities govern physical digestion but also control transformation and assimilation of the five senses. People with a predominance of this physical nature are mentally focused, passionate and intense. When out of balance, they can have acid reflux, indigestion and diarrhea and can be short-tempered, impatient and angry. The Pitta dosha is balanced by incorporating the qualities of: coolness (earth and water), dryness (air), and heaviness and stability (earth). A Pitta Asana and Pranayama practice should promote coolness and openness while releasing heat in the small intestine, liver and the mind. All standing and seated twists and cooling inversions are beneficial. Ayurveda recommends “Empty Bowl” meditation, which is unstructured and promotes openness and coolness.

Kapha dosha (water and earth) has the qualities of being cool, wet, moist, and stable. It is responsible for structure and lubrication of the body, providing stability, stamina, and strength. People with a predominance of this physical nature often move, think and speak slowly. Their mental natures are unconditionally loving, calm, consistent and dependable. When out of balance, they are prone to upper respiratory illness, obesity, diabetes, and they can be lethargic, depressed and over-attached. The Kapha dosha is balanced by incorporating the qualities of: warmth (fire), dryness (air), and lightness and mobility (air). A Kapha Asana and Pranayama practice should be energetic, stimulating and warming. All standing poses, inversions and backbends are beneficial, and repeating and holding poses with conscious breathing is helpful. Ayurveda recommends Tartaka (to look, or to gaze) meditation, using a warming visual image, like a candle flame or ghee lamp, which is warming and energizing.

We all have many choices each day that can affect our physical, mental, emotional and spiritual states. Once we understand our constitution (prakruti), and the state of our imbalance (vikruti), we can make healthy and logical choices to bring harmony to body, mind and spirit.

According to Ayurveda, we create and recreate our state of health each day based on how we interact with the world in terms of our beliefs, perceptions, thoughts and feelings, which ultimately determines our actions. Disharmonious actions create a state of dis-ease and dis-harmony. Actions performed with awareness, discernment and intelligence that are in harmony with our true inner nature, our spirit, create a balanced state of health.

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Demystifying Tongue Scraping and Neti Pots https://layoga.com/life-style/ayurveda/demystifying-tongue-scraping-neti-pots/ Wed, 03 Aug 2016 06:10:56 +0000 https://layoga.com/?p=15637 Practices for a Supportive Daily Routine Tongue Scraping How often do we really observe our tongues?  This may not be a common habit for most people but Ayurveda believes that the tongue reveals information about our internal health; and in the daily practice called Dinacharya, the observation of and scraping of the tongue is as [...]

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Practices for a Supportive Daily Routine

Kumi Yogini tongue scraping neti pot David Young Wolff LA YOGA

Tongue Scraping

How often do we really observe our tongues?  This may not be a common habit for most people but Ayurveda believes that the tongue reveals information about our internal health; and in the daily practice called Dinacharya, the observation of and scraping of the tongue is as important as brushing our teeth.

Although tongue scraping (described in the Ayurvedic texts by the Sanskrit term Jihwa Prakshalana) has recently become a hot topic in the West, it has been practiced for thousands of years in Ayurveda and was first mentioned in the ancient texts Charaka Samhita and Bhvaprakasa.  

In Ayurveda, the accumulation of toxins in the body is called ama. It builds up as a result of the contaminants in our environment, improper eating habits, poor digestion, and/or a reflection of an imbalance in the gastrointestinal system.  When these toxins are not properly digested and eliminated, they stagnate and can begin to compromise our health. Signs of this build-up include a coating on the tongue, foul-smelling breath or body odor, mental fog or confusion, weakness, body aches, diminished appetite, constipation, diarrhea, bloating, fatigue, lethargy, and overall heaviness—physically, mentally, and spiritually.

The practice of using a tongue scraper not only helps to removes metabolic waste and bacterial contamination that can accumulate on the tongue but also gives you the opportunity to be more present with the state of your health.  

In Ayurveda, the tongue is a road map to your internal organs and its examination can offer insight to digestive, assimilation and elimination disharmony as well as potential disease patterns of the lungs, heart, stomach, liver, spleen kidneys and intestines.

This should be done daily to insure the stimulation of the internal organs, improve digestion, strengthen appetite and enhance the taste of food while increasing clarity of the mind and your spiritual awakening by reducing ama.

Dental research has also concluded that a tongue scraper is more effective at removing toxins and bacteria from the tongue than brushing the tongue with toothbrush.  Although brushing and flossing will loosen and move debris, they do not actually remove decay-causing bacteria from the mouth. Most of our oral bacteria live on and in the deep crevices of our tongue and scraping the tongue collects this bacteria and other toxic so you can remove it from the body.

Tongue scrapers are made from many types of materials, such as gold, silver, copper, stainless steel, and plastic. The neutral choice I recommend is stainless steel, which is inexpensive, durable and easy to clean by rinsing it off and drying it after use.

The procedure for scraping your tongue is to hold either end of the tongue scraper in each hand. Touch the round middle of the tongue scraper to the back of the tongue and firmly scrape from the back of the tongue to the front. Repeat this across the entire surface 8-12 times. Avoid rubbing back and forth or using such a heavy hand that you create irritation.

Dinacharya, neti pot, tongue scraping, neti pot LA YOGA Magazine, December 2015

Photo by David Young-Wolff of Kumi Yogini, the owner of Veda Yoga in Culver City: vedayogacenter.com. She is wearing sports bra by Cozy Orange (cozyorange.com), tank by Chakras by Didi (chakrasbydidi.com), earrings by Gogh Jewelry Design (goghjewelrydesign.com) Kumi’s hair and makeup by J.J. Jeffries jj@couturebeautyteam.com

The Neti Pot

After scraping your tongue, the next ritual in a supportive Dinacharya practice is nasal irrigation, commonly known as neti, often done with a neti pot. The yogis call this practice Jala Net or Net Kriya; the word Kriya means cleansing practice.

Neti rinses away buildup from the nasal passages and sinuses, including pollen, dust, germs, and other airborne contaminants and removes excess mucus.  At the same time that it clears away these physical contaminates it can also help clear away the fog from the mind thereby increasing spiritual awareness.

Each day we take upwards of 17,000 inhalations and our nasal passages serve as an important filter between the atmosphere and our internal bodies, cleaning, heating and moisturizing the air as it enters the respiratory system.  

The moist membranes of the nasal passages secrete mucus which traps dust, dirt, and other airborne contaminants. This epithelial tissue also contains antibodies which is part of the body’s defense systems and with each breath the body’s natural defense system is active, collecting contaminants and protecting our lungs.  Cleansing the nasal passages with a net pot helps to maintain the protective function of these tissues while clearing away dried mucus and stimulating fresh mucus.

The nose is divided into two passages separated by a septum; when you pour the salted water in one nostril, it goes around the back of the septum, and gravity helps it flow out the other side.

The practice of using saline water in the nasal passages flushes out sinus fluids because the salt creates a higher osmotic pressure than water alone. The salt content of the water prevents the body from absorbing it, so it flushes easily for a cleansing effect.

According to Ayurvedic teachings a regular neti practice can have a positive effect creating overall balance to the entire central nervous, respiratory, circulatory, digestive and excretory systems. Yogis love neti for its ability to improve mental clarity, enhancing pranayama and meditation, and facilitating higher states of consciousness.  

Anyone can benefit from this practice, although it is especially recommended for people with chronic respiratory congestion, frequent colds, and sinus headaches but the practice is not recommend if you experience chronic nosebleeds, nasal polyps, or a deviated nasal septum.

When preforming neti it is recommend using distilled, purified or sterile water, which can be bought at the store, or use boiled water. Cleaning the neti pot is very easy by rinsing it with one of the waters above and let air dry.

When choosing a salt for your neti pot it is important to use a pure salt without caking additives, added chlorine, minerals, or flavorings.  You can purchase specific neti salts or use food grade salt, including pure table, Kosher, Himalayan or Celtic salts. It is best to use a finely processed salt which will dissolve easily.

After neti, you can use a nasya oil. It is important to note that the use of nasya oil should be done only after the nostrils are totally dry. (Read more about nasya in Jeff’s LA YOGA article: https://layoga.com/life-and-style/ayurveda/the-magic-of-nasya)

Benefits of Neti

Heightens and improves the sense of smell.

Relives respiratory conditions such as bronchitis, asthma, allergies, hay fever, colds, and postnasal drip.

Flushes out buildup from the nasal passages, including excess mucus, bacteria, dirt, and allergens.

Improves concentration and focus, visualization, and mediation.

Purifies the nadis (internal channels), which promotes awareness of the energetic system of the subtle body, facilitating the flow of prana (vital life force).

Moistens the nasal passages, reducing dryness.

How to use the Neti Pot

*Place 1 cup of lukewarm water into your neti pot.

*Add ½ teaspoon of pure salt and allow to dissolve.

*Lean your head forward over the basin, gently place the spout of the neti pot inside your right nostril, forming a seal to avoid any leakage, and turn your head so your left nostril is pointed over the sink.

*Open your mouth slightly and breathe continuously through your open mouth.

*Slowly pour the solution into your right nostril and exhale through your mouth.  The solution will flow through the nasal passage and out your left nostril and exit into the sink.

*Repeat with the neti pot inside your left nostril.  When the neti pot is empty, remove the spout from your nostril and exhale through both nostrils.

*Gently blow your nose into a tissue a few times to expel all the water.


 

Photo by David Young-Wolff of Kumi Yogini, the owner of Veda Yoga in Culver City: vedayogacenter.com. She is wearing sports bra by Cozy Orange (cozyorange.com), tank by Chakras by Didi (chakrasbydidi.com), earrings by Gogh Jewelry Design (goghjewelrydesign.com)

Kumi’s hair and makeup by J.J. Jeffries jj@couturebeautyteam.com

 

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Six Tastes in Ayurveda https://layoga.com/life-style/ayurveda/six-tastes-and-digestion/ https://layoga.com/life-style/ayurveda/six-tastes-and-digestion/#respond Thu, 16 Jun 2016 16:46:15 +0000 https://layoga.com/?p=15249 In 1990, I was a culinary student at the Cordon Bleu in San Francisco and worked for Alice Waters at Chez Panisse in Berkeley. My goal was to study and work in France and ultimately I spent a year-and-a-half honing my craft in Paris and Provence. With all my formal education I must admit that [...]

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Six tastes spices Ayurveda LA YOGA

In 1990, I was a culinary student at the Cordon Bleu in San Francisco and worked for Alice Waters at Chez Panisse in Berkeley. My goal was to study and work in France and ultimately I spent a year-and-a-half honing my craft in Paris and Provence. With all my formal education I must admit that the six tastes described in Ayurveda (sweet, sour, salty, pungent, bitter, and astringent) found in the foods, spices, herbs and beverages we ingest were never explained nor understood from a medicinal or biological perspective—except in relation to how certain combinations of foods enhanced flavors and textures.

Fifteen years later, while attending the BKS Iyengar Yoga teacher training program, I was amazed to learn that these six tastes are directly connected to our physical, mental, emotional and spiritual balance, and they have shaped culinary traditions in India for hundreds of years.

Taste is one of the five senses – (Sight, Hearing, Smell, Touch and Taste) and in Ayurvedic philosophy taste is directly associated with the organs of perception and the five elements found in our universe.
The five elements are understood metaphorically as: Ether (Space), Air (Movement), Fire (Metabolism), Water (Fluidity), and Earth (Stability) and are further understood by 10 pairs of opposing qualities known as the Physical Gunas: hot/cold, wet/dry, heavy/light, mobile/stable, gross/subtle, solid/liquid, dull/sharp, soft/hard, smooth/rough and cloudy/clear.

For the sake of simplicity in this article we will address the relationships between tastes with the first four gunas: hot/cold, wet/dry, heavy/light and mobile/stable.

According to the teachings of Ayurveda, the body is made up of three basic energies known as the doshas (Vata, Pitta and Kapha) that govern our physical, mental, emotional, and spiritual nature.

The Vata dosha is a combination of the elements of ether and air with the qualities of cold, dry, light and mobile.
Pitta is a combination of the elements fire and water with the qualities of hot, slightly wet, light, and mobile.
Kapha is a combination of water and earth with the qualities of cold, wet, heavy, and stable.

All of us have an inherent balance of these doshas, known as our constitution (Prakruti), which does not change. When the body is out of balance, we create our current state of health (Vikruti).

Imbalances can be associated with factors that include the change of seasons, our physical locations, what we ingest, and emotional and mental challenges. When out of balance, Ayurveda suggests the use of opposite actions with the five sense therapies to create harmony. For instance, if a person is feeling excess heat, coolness is introduced; and visa versa—when a person is feeling an excess of cold you would use warmth to cultivate balance.

The six tastes also play important roles in our digestion, assimilation, and elimination processes by helping to break down proteins, fats, carbohydrates, et cetera, as what we ingest moves through our systems. Long before the USDA established guidelines for a balanced diet, Ayurveda was using the Six Tastes to ensure overall balance in the meals a person consumes. Indian restaurants typically offer such a meal, known as a Thali, a large, round, metal plate with several smaller bowls in which all six tastes are served.

Here is a breakdown of each taste, it qualities and in which food groups they can be found.

Vata is cold, dry, light and mobile, so foods that are Sweet (heavy and wet), Sour (warm, moist, and heavy) and Salty (warm, moist, and heavy) are the best choices to cultivate balance. This includes supportive food choices such as grains, rice, sweet fruits, most nuts, dairy products and warmer spices like cardamom, fenugreek, and ginger.

Pitta is hot, wet, light and mobile, so foods that are Sweet (cool and heavy), Bitter (cool and dry) and Astringent (cool and dry) are recommended for quickly facilitating balance. Food choices that calm the hot pitta energy are cooler in nature such as rice, moong (or mung) beans, sweet fruits, cucumber, lettuce, bitter greens, melons, cottage cheese, peppermint, and cumin.

Kapha is cold, wet, heavy and stable, so foods with that opposite qualities that help reduce stagnation are found in the following tastes: Pungent (hot, dry, light), Bitter (dry, light) and Astringent (dry, light). Kapha-reducing food choices are low in fat and include pungent greens and warmer spices like cloves, cinnamon, and ginger.

At this point, you may be thinking that all of this information is is way too complicated, but once you understand your constitution and current state of health you can use these energetics to bring balance. The easiest way to get started is to have an Ayurvedic practitioner help you establish your constitution.

It also may seem that you might have to limit yourself to very specific foods, and while this may be true in some cases, you can also combine foods with different energetics to cultivate an overall experience of balance within a meal. For example, if you have a predominately Pitta constitution but love spicy food, balance that heat with tastes or energetics that are cool by adding a condiment like raita (a yogurt-based sauce.) People with an abundance of Vata energy who love popcorn, which is naturally dry, light, and mobile, find that they can balance its dryness and lightness with warm ghee and salt to add warmth, heaviness, and moisture.

It is optimal to choose foods and combinations that balance your constitution, but the use of spices are also supportive. One simple way to insure proper digestion, assimilation, and elimination is to incorporate culinary spices into a meal. Spice blends can be made for specific constitutions. Through Three Seasons Ayurveda I offer a Tri-doshic blend that includes all six tastes.

turmeric six tastes Ayurveda LA YOGA

Turmeric is one of the beloved spices in Ayurveda

Another way to ensure proper digestion is to have a spoonful of what I call the “Six Taste Appetizer,” before each meal which allows you to ingest all six tastes in one delicious bite.

When you are getting started in your personal relationship with the six tastes, you can begin by simply noticing the different tastes as well as their effect on how you feel, all of which cultivates awareness. Try experimenting with taste and try adding some portion of all six tastes to your food. The exploration of Ayurveda is a lifelong journey. Savor it.

To help develop your sense of taste, practices in Ayurveda that can be helpful include nasya as well as tongue scraping and neti.

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The Magic of Nasya https://layoga.com/life-style/ayurveda/the-magic-of-nasya/ Fri, 30 Oct 2015 23:20:16 +0000 https://layoga.com/?p=13248 An Ayurvedic Practice to Awaken Perception By Jeff Perlman Imagine taking a simple inhalation that is far more powerful than one of the hundreds of unconscious breaths you take each day.  This inhalation carries the magic of an Ayurvedic herbal formula that not only awakens your perception, but also stimulates your intelligence and balances the [...]

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An Ayurvedic Practice to Awaken Perception

By Jeff Perlman

Imagine taking a simple inhalation that is far more powerful than one of the hundreds of unconscious breaths you take each day.  This inhalation carries the magic of an Ayurvedic herbal formula that not only awakens your perception, but also stimulates your intelligence and balances the mind.  

And it’s legal.

This is nasya, the Ayurvedic practice of lubricating and nasal passages with medicated ghee or herbalized oils as a vehicle for administering herbs to the nervous system and the rest of the body. This practice is especially important in conjunction with neti or Ayurvedic nasal irrigation with salt water, which clears out debris in the nasal passages, yet can often leave them dried out.

Nasya is defined in Sanskrit as “belonging to or being in the nose” and is universally understood as one of the of the five panchakarma (Ayurvedic detoxification) techniques used for cleansing the body. Traditionally, six different types of nasya treatments are administered based on specific imbalances and individual needs. These can include dry powders blown into the nasal passages, medicated oils and ghee, and medicated concoctions including teas or juices. The type you’ll encounter most often is nasya oil, which is a combination of oils including; ghee, sesame, coconut, olive, etc. infused with herbs and sometimes including essential oils.

The nose is the gateway into the head, sinuses and lungs, and our breath carries prana, “the life force,” which enters via the nasal passages and connects to our intelligence and consciousness.  The practice of nasya not only delivers needed lubrication and medicine into the body, but also supports the digestion of prana, which governs all sensory-motor functions and cerebral activities. It can bring more focus and presence to a meditation and pranayama practice by heightening prana and mental acuity.

When our prana becomes unbalanced, it can affect our neurological and physiological functions, resulting in imbalances such as headaches, migraines, hoarseness of voice, stuttering or slurred speech, stiffness in the head, neck, throat or jaw (such as TMJ), thyroid condition, pain in the ears, nose or throat, Parkinson’s disease, multiple sclerosis, and strokes. Psychologically, imbalanced prana can affect our mental, emotional and spiritual balance resulting with symptoms like anxiety, fear, anger and depression. The use of medicated ghee in nasya treatment increases ojas, the body’s ‘vital nectar of life” and is believed in Ayurveda to stimulate stem cell production, which also repairs and regenerates bodily organs and functions.

Nasya can be incorporated within in your (daily routine). Having a regular daily routine is an important tenant of Ayurveda. A daily routine could include waking up early when the qualities that surround you are at their purest, engaging in prayer and meditation, scraping the tongue, cleansing and lubricating the nasal passages, strengthening the gums and teeth, and the practice of meditation, asana, and pranayama.

It is not recommend to use nasya oil on young children under the age of seven or with the elderly over 80, during menstruation and pregnancy, on a full stomach or when very hungry, when experiencing active inflammation or diarrhea, when intoxicated, and during acute health conditions such as high fever. If you are using a neti pot in your practice it is recommended to let the nasal passages dry out before administering any oil.

 

Nasya Oil, "The Magic of Nasya", LA Yoga Magazine, November 2015How to Use Nasya Oil

 

Incorporate the following procedure for administering the oil:

First lie down on your back, tilting your head back looking towards the ceiling or if you are on a bed, you may hang your head off the edge.

Place 3-5 drops of nasya oil in each nostril, and massage the outside perimeter of the nostril in a circular motion to ensure drops go down the nasal passage.

Breathe in with a light force and then rest for a minute or two allowing the oil to penetrate across the mucous membranes.

There are many sources and brands of nasya oil on the market. You can find them at your local co-op, health food store, and natural pharmacy or online. No surprise, one of my favorites is the one I make in my practice, but of the commercial nasya oils available, I prefer the “Super Nasya” oil produced and distributed by the Ayurvedic Institute in New Mexico ayurveda.com.   

If you want to venture into making your own, here is the one I use in my practice, which is tri-doshic (appropriate for all the doshas).


Jeff Perlman is a Clinical Ayurvedic & Pancha Karma Specialist, Certified Iyengar Yoga Instructor,

Certified Massage and Marma Therapist, a professional member of the National Ayurvedic

Medical Association and a Cordon Bleu Chef.  

He sells the nasya oil formula above and is available for private consultations. You can contact him at jeff@tsayurveda.com or visit his website: www.threeseasonsayurveda.com

 

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