1. Welcome WE ARE WHAT WE EAT

3. Our food we are loving it

4. 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.

5. 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)

6. 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

7. Ayurveda….  Health is leaving in harmony with the forces of creation

8. Macrocosm and Microcosm WIND VATA SUNPITTA MOON KAPHA

9. 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

10. 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

11. 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

12. 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

13. Prime age…..  Child – KAPHA  Adult – PITTA  Elderly – VATA  Child – KAPHA  Adult – PITTA  Elderly – VATA

14. AGNI (Digestive fire)  Major digestive fire  7 tissue fires  5 elemental fires  Major digestive fire  7 tissue fires  5 elemental fires

15. 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

16. 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

17. 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

18. 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

19. 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.

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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

26. 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

27. 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

28. 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

29. 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

30. 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

31. 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