The Healing Powers of Ayurvedic Cuisine

Ayurveda is an ancient Indian origin science that deals with herbal medicines. This holistic arm of medical science is well known for combining practices like massages and Yoga for better lifestyle management. One’s lifestyle is of vital importance when one turns to Ayurveda for treatment. This is due to the fact that Ayurveda reaches the root of the problem and fixes the same, so that a reoccurrence of the ailment may be avoided. It does so in order to repair the dosha present in one’s body. 

When there is an imbalance in one of the four doshas, it can lead to an ailment that is connected with the relevant dosha. Cuisine is one of the ways in which Ayurveda diagnoses and treats a number of imbalances in the doshas, and the related symptoms or ailments. Let us learn more about the healing powers of Ayurvedic Cuisine.

1. Ayurvedic Cooking: The rationale behind cooking the Ayurvedic way can be better understood when we realise that the human body and its balance is made up of Vata, Pitta and Kapha, either, fire and water, respectively. In Ayurvedic cooking, some dishes are prepared by steaming and others, by roasting. This is due to the fact that the composition of the food changes once it is processed. The way it changes will have an effect on the human body. For example, tomatoes are cooked so that they lycopene can be extracted and enhanced with such a process. Also, when one blanches carrots, its beta carotene properties are lost. This is why one must eat carrots in their raw form, as per Ayurvedic doctors.
2. Lactic Fermentation: The use of oil and ghee is prevalent in Ayurveda when it comes to the treatment of various kinds of ailments. Lactic fermentation is a process that produces products like clarified butter or ghee. This was also used as a morning beverage by many royals, as it was believed to keep the various organs clear of toxins.
3. Salads: Raw food was very popular in ancient times, and Ayurveda still propagates the use of raw food. Salads are usually seasoned with lemon juice and ginger so that minimum processing takes place. This ensures that the food retains its most natural vitamins, minerals and other nutrients. Par boiled or raw food is the norm for most Ayurvedic cuisine, which was adopted by the Chinese as well. This was after visiting Chinese pilgrims observed the benefits of the same.
4. Herbs and Condiments: Ayurveda makes use of a generous variety of herbs and other condiments when it comes to its cuisine. Turmeric root and Curcuma aromatic or Kasturi, are some of the most important and commonly used condiments in Indian cooking.

If you wish to discuss about any specific problem, you can consult a specilized Ayurveda and ask a free question.