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Published byFrancis Johnston Modified over 9 years ago
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Welcome WE ARE WHAT WE EAT
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Our food we are loving it
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During the past 20 years, obesity among adults has risen significantly in the United States. The latest data from the National Center for Health Statistics show that 30 percent of U.S. adults 20 years of age and older - over 60 million People - are obese. Among children and teens aged 6-19 years, 16 percent (over 9 million young people) are considered overweight.
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RISK…. ・ Hypertension ・ Dyslipidemia (for example, high total cholesterol or high levels of triglycerides) ・ Type 2 diabetes ・ Coronary heart disease ・ Stroke ・ Gallbladder disease ・ Osteoarthritis ・ Sleep apnea and respiratory problems ・ Some cancers (endometrial, breast, and colon) ・ Hypertension ・ Dyslipidemia (for example, high total cholesterol or high levels of triglycerides) ・ Type 2 diabetes ・ Coronary heart disease ・ Stroke ・ Gallbladder disease ・ Osteoarthritis ・ Sleep apnea and respiratory problems ・ Some cancers (endometrial, breast, and colon)
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Tongue the king That which is good for tongue is not good for the body and that is good the body is not good for the tongue One of Major cause for all ailments is excessive use of sense organs That which is good for tongue is not good for the body and that is good the body is not good for the tongue One of Major cause for all ailments is excessive use of sense organs
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Ayurveda…. Health is leaving in harmony with the forces of creation
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Macrocosm and Microcosm WIND VATA SUNPITTA MOON KAPHA
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Qualities of VATA: ROOKSHA = Dry LAGHU = Light SHEETA = Cold KHARA = Rough SOOKSMHA = Minute (All pervading) CHALA = Mobile ROOKSHA = Dry LAGHU = Light SHEETA = Cold KHARA = Rough SOOKSMHA = Minute (All pervading) CHALA = Mobile
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Qualities of PITTA SNEHA = Unctuous TEEKSHNA = Sharp (Penetrating) USHNA = Hot LAGHU = Light VISRA = Viscous SARA = Fluid DRAVA = Liquid SNEHA = Unctuous TEEKSHNA = Sharp (Penetrating) USHNA = Hot LAGHU = Light VISRA = Viscous SARA = Fluid DRAVA = Liquid
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Qualities of KAPHA GURU = Heavy SHEETA = Cold MRUDU = Soft SNIGDA = Unctuous MANDA = Slow STHIRA = Stable SANDRA = Thick GURU = Heavy SHEETA = Cold MRUDU = Soft SNIGDA = Unctuous MANDA = Slow STHIRA = Stable SANDRA = Thick
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Prime locations…. Prime hours…. 2 am – 6 am VATA 6 am – 11 am KAPHA 11 am – 2 pm PITTA 2 pm – 6 pm VATA 6 pm – 10 pm KAPHA 10 pm – 2 am PITTA Prime hours…. 2 am – 6 am VATA 6 am – 11 am KAPHA 11 am – 2 pm PITTA 2 pm – 6 pm VATA 6 pm – 10 pm KAPHA 10 pm – 2 am PITTA VATA PITTA KAPHA
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Prime age….. Child – KAPHA Adult – PITTA Elderly – VATA Child – KAPHA Adult – PITTA Elderly – VATA
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AGNI (Digestive fire) Major digestive fire 7 tissue fires 5 elemental fires Major digestive fire 7 tissue fires 5 elemental fires
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Basis of Ayurvedic nutrition The six tastes The six tastes SWEETEarth and water SOUREarth and fire SALTYFire and water BITTEREther and air PUNGENTFire and air ASTRINGENTEarth and air
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Action of TASTES on DOSHA SWEET SOURVATA REDUCING SALT ASTRINGENT SWEETPITTA REDUCING BITTER PUNGENT ASTRINGENTKAPHA REDUCING BITTER SWEET SOURVATA REDUCING SALT ASTRINGENT SWEETPITTA REDUCING BITTER PUNGENT ASTRINGENTKAPHA REDUCING BITTER
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ACTIONS OF TASTES ON BODY Sweet - Relished by every body type Nourishes the tissues Sour - Acts as good appetizer Good for circulation and heart Nourishes the tissues Salt- Increases appetite and taste in food Nourishes the tissues Sweet - Relished by every body type Nourishes the tissues Sour - Acts as good appetizer Good for circulation and heart Nourishes the tissues Salt- Increases appetite and taste in food Nourishes the tissues
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Actions of tastes on Body (cont.) Bitter - Increases sensitivity to taste Depletes body tissues Pungent - Increases appetite Depletes body tissues Astringent - Constricts the channels of the body Depletes body tissues Bitter - Increases sensitivity to taste Depletes body tissues Pungent - Increases appetite Depletes body tissues Astringent - Constricts the channels of the body Depletes body tissues
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Basic Rules for Preparation and Consumption of Food Prakruti - The nature of the food Example: Cheese is heavy by nature, so those with less digestive capacity should not eat it Karana -Process by which properties of the food are changed or enhanced Processes include washing, cooking, blending, grinding, roasting, etc. Prakruti - The nature of the food Example: Cheese is heavy by nature, so those with less digestive capacity should not eat it Karana -Process by which properties of the food are changed or enhanced Processes include washing, cooking, blending, grinding, roasting, etc.
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Basic Rules for Preparation and Consumption Sanyoga -Food combination Example: Milk and sugar are often combined to make a dessert Rashi - Quantity of Food Total quantity of food taken depends on an individual’s digestive capacity Example: Food quantity should be about 1/3 the size of the stomach Sanyoga -Food combination Example: Milk and sugar are often combined to make a dessert Rashi - Quantity of Food Total quantity of food taken depends on an individual’s digestive capacity Example: Food quantity should be about 1/3 the size of the stomach
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Rules for Preparation and Consumption of Food Desha - Place of food’s origin and consumption Example: The food grown in a particular is good for the people who live in that region Kaala - Time at which food should be eaten Example: Curds and heavy foods should be avoided at night Desha - Place of food’s origin and consumption Example: The food grown in a particular is good for the people who live in that region Kaala - Time at which food should be eaten Example: Curds and heavy foods should be avoided at night
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Basic Rules for Food Preparation and Consumption Upayogasanstha - Rules for Consumption of Food Example: The second meal should be eaten only after the first one has been digested Upayokta - Person who will consume the food Example: Depending on person’s body type Upayogasanstha - Rules for Consumption of Food Example: The second meal should be eaten only after the first one has been digested Upayokta - Person who will consume the food Example: Depending on person’s body type
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VATA - Do’s And Don’t’s Fruits Apricot, avocado, banana, berries, cherries, coconut, figs, grapefruit, grapes, lemon, mango, sweet melon, oranges, papaya, peaches, pineapple, plums Most dried fruits, apples,dry dates, dry figs, pears, watermelon (in excess) Vegetables Asparagus, broccoli, beet root, carrot cucumber, garlic, green beans, leeks, onions, sweet potatoes, peas, radish, pumpkin Raw, frozen, dried veggies, raw cabbage, broccoli, cauliflower, eggplant, lettuce, mushrooms, onions, peppers, potatoes, spinach, tomatoes, sprouts, turnips Legumes Red or black lentils, mug beans, tofu No legumes except red or black lentils, tofu
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VATA- Do’s and Don’ts Dairy Foods Ghee, buttermilk, milk, soft cheese, butter, yogurt Hard cheese, powdered milk Animal Food Beef, turkey, duck, eggs, seafood Lamb, rabbit Grains Cooked oats, rice, wheat Barley, corn, millet
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VATA - Do’s and Don’t’s NutsAll in moderate quantity None should be eaten in excess Spices and condiments All spices in moderate quantity None should be eaten in excess OilsAll oilsNone
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PITTA- Do’s and Don’ts Fruits Apples, berries, apricots, coconut, mango, pears, raisins, prunes, watermelon, pomogranate Sour fruits such as appricots, berries, banana, cherries, grapefruit, lemons, oranges, peaches, plums, pineapples, cranberries Vegetables Asparagus, beet root, leafy greens, lettuce, mushrooms, onions, potatoes, pumpkin, sprouts, broccoli, artichokes, zucchini Beet roots, carrots, eggplant, garlic, green chillies, olives, raw onions. Horse radish, pungent veggies, peppers, radishes, spinach, tomatoes, turnips Legumes All except lentils Lentils, miso, soy sauce
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PITTA - Do’s and Don’t’s Dairy Buttermilk, unsalted butter, cheese, milk, ghee Salted butter, curds, cheese, cold milk, sour cream Animal Foods Chickens, eggs, fish, rabbit, turkey Beef, duck, egg yolk, lamb, pork, seafood Grains Barley, rice, wheat, ragi Corn, millet, oats, rice, sago
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PITTA - Do’s and Don’ts Nuts CoconutAll other nuts Spices and Condiments Coriander, cinnamon, cardamom, fennel All other spices Oils Coconut, olive, sunflower Sesame, almond, corn, safflower, mustard
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KAPHA - Do’s and Don’ts Fruits Astringent fruits such as apples, berries, cherries, dry figs, peaches, pears, prunes, raisins Banana, coconut, figs, kiwifruit, oranges, papaya, plums, rhubarb, watermelon, pineapple Vegetables Asparagus, cabbage, eggplant, garlic, mushrooms, potatoes, radishes, spinach, turnip, broccoli, beet root Cucumber, olives, sweet potatoes, pumpkin, tomatoes, zucchini Legumes All (except those in “don’ts”) Kidney beans, soy beans, black lentils
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KAPHA - Do’s and Don’ts Dairy Foods Buttermilk, goat’s milk, cow’s milk Curds, hard cheese, mayonnaise, buffalo’s milk Animals Foods Chicken, eggs, rabbit, shrimp Beef, duck, lamb, pork, seafood Grains Barley, corn, wheat, millet, raw oats, ragi Cooked oats, rice
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KAPHA - Do’s and Don’ts Nuts Less nuts Spices and condiments All spicesChocolate, salt, vinegar Oils Almond, corn, sunflower, sesame, mustard, safflower Coconut, castor
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