Ayurveda considers taste as a way not only to stimulate tastebuds, but a higher consciousness as well. The 6 tastes are a major way for the Ayurvedic cook to alter biochemistry on the level of the effect that the food has on the system before digestion. Other c lassifications lassifications of foods, food s, dishes and tastes refer to the effects during and a fter digestion. That is represented through effects on the doshas and the gunas gunas.. TASTE
ELEMENTS
VATA
PITTA
KAPHA
GUNAS
Sweet
Earth & Water
Subdued
Subdued
Increased
Sattvic
Sour
Earth & Fire
Subdued
Increased
Increased
Rajasic
Salty
Water and Fire
Subdued
Increased
Increased
Rajasic
Pungent
Air and Fire
Increased
Increased Subdued S ubdued
Bitter
Air and Akash
Increased Subdued S ubdued
Subdued
Rajasic
Astringent
Air and Earth
Increased
Subdued
Rajasic
Subdued
Rajasic Tamasic
Other important factors related to the 6 tastes t astes tastes are the attributes (Gunas), Essence (Virya) and Effect (Vipak).
The three humors are responsible for the t he functioning of the human organism accord ing to the Ayurveda. When the three Doshas Vata, Pitta and Kapha reside undisturbed in their proper organs and tissues, the organism is supported by them and is in balance. When disturbed, they cause disease and deterioration of o f the body. Of all of them, Vata (Wind) is the ke y. Pitta and Kapha cannot move from their centers unless the air within the bod y carries them. DOSHA
ELEMENTS
Vata (Wind)
Air and Akasha Prana Vata
Pitta (Bile)
SUBDOSHAS
ORIGIN
Chest region
Udana Vata
Thoracic and throat region
Samana Vata
Hearth and navel region
Vyana Vata
Hearth and circulatory vessels
Apana Vata
Pelvic region
Fire and Water Pachaka Pitta
Liver and pancreas
Kapha (Mucus)
Water and Earth
Ranjaka Pitta
Liver and spleen
Sadhaka Pitta
Hearth
Alochaka Pitta
Eyes
Bhrajaka Pitta
Skin
Kledaka Kapha
Stomach
Avalambaka Kapha
Hearth, chest and lower back regions
Bodhaka Kapha
Mouth, Tongue and throat
Tarpaka Kapha
Head (cerebrospinal fluid)
Sleshaka Kapha
Joints
According to the ayurveda, medicines and foods are sattvic, rajasic or tamasic o r a combination of these gunas.The gunas are t hree fundamental attributes that represent the natural evolutionary process through which the subtle beco mes gross. In turn, gross objects, by action and interaction among themselves, may again become subtle. Thus the three gunas are defined as : Sattva : Essence (subtle) Rajas : Activity Tamas : Inertia (gross) People equally can be more or less dominated by one of the three gunas and an important way to regulate these gunas in body and mind is through ayurvedic cooking : Sattvic foods : y y y y
Are fresh, juicy, light, unctuous, nourishing, sweet and tasty. Give the necessary energy to the body without taxing it. The foundation of higher states of consciousness. Examples : juicy fruits, fresh vegetables that are easily digestible, fresh milk and butter, whole soaked or also sprouted beans, grains and nuts, many herbs a nd spices in the right combinations with other foods,«
Rajasic foods : y y y
Are bitter, sour, salty, pungent, hot and dry. Increase the speed and excitement of the human organism. The foundation of motion, activity and pain.
y
Examples : sattvic foods that have been fried in oil or cooked too much or eaten in excess, specific foods and spices that are strongly exciting, «
Tamasic Foods : y y y y
Are dry, old, decaying, d istasteful and/or unpalatable. Consume a large amount of energy while being digested. The foundation of ignorance, doubt, pessimism, « Examples : foods that have been strongly processed, canned or frozen and/or are old, stale or incompatible with each other - meat, fish, eggs and liquor are especially tamasic.
Saints and seers can survive easily on sattvic foods alone. Householders that live in the world and have to keep pace with its' changes also need rajasic energy. They ought to keep a balance between the sattvic and rajasic foods and try to avoid tamasic foods as much as possible. Easily Digestible Foods More Difficult to Digest VEGETABLES potatoes
apple asparagus chinese cabbage zucchini (without peel) chervil cucumber (without peel) garlic lucerne sprouts pastinaak pumpkin purslane red beet turnip green celery spinach tomato small salad fennel white leek carrots sweet potato onion endive eggplant avocado broccoli cauliflower flower
mushrooms zucchini peels daikon green leek celery root cabbage swedish turnip paprika black radish salsify salad brussels sprouts quorn (without eggs!) beets chicory PULSES peas green soybeans (mung) red lentils pod-pease green beans soya sprouts toor-dall (whole & soaked) peas deep frozen yellow soybeans chickpea lentils soya parts tofu urad-beans CEREALS millet barley oats corn fresh rice wheat sprouts quinoa buckwheat / kasha bulgur couscous pasta rye seitan wheat flakes
First of all we are mammals. Our mothers have milk to give us and o ur life thus depends upon milk from the start. If modern society has po lluted the cow's milk and caused harm to the giver of the milk, then so much for city living and "civilized life". This represents only 20% of the population. The other 80% living in the Third World are drinking milk without any difficulty. Because someone has corrupted natural living, that does not mean we shou ld throw out milk. Milk has everything we require for healthy living. According to the Ved ic culture, the rishis who gave up everything, all work, were living on milk alone as their perfect food. Milk is a food that is readily converted into semen, which produces new b lood. Thus if milk is the sole nourishment of the human o rganism for some time, it can rejuvenate that organism. "Milk kalpa" or a milk fast is a treatment employed by homeopathic do ctors for patients who have lost hope of living a healthy, happy life. Such a milk fast can also cure premature aging. During the fast the body reorganizes itself. Premature aging is often the result of food material clinging to the intestinal walls. When the pro cess of assimilation malfunctions, various organs in the system are unable to receive the proper supply of nutrients and thus begin to age quickly. If these waste materials can be expelled, a ll the organs will receive proper nutrition. Milk is known to clean the digestive tract. It expels toxins and waste from the stomach and intestines and supplies nutritious food material readily digestible and convertible into blood . Being alkaline in nature, milk is an aid to the stomach in its digestive function.` The main organs of digestion are the mouth, stomach, and small intestine. Milk helps the entire digestive process and if d igestion is working properly, the circulatory system works well. If the circulatory system is functioning properly, t hen the nervous system will be healthy. These three systems regulate the human body, and milk helps to regulate them. Milk is best straight from the cow while it is still warm. Milk from a cow 21 days after she has delivered a calf is especially powerful. It must be remembered that in India cows are espec ially well taken care of, even revered. They are brushed and washed regularly and they are not milked when they are pregnant. In Vedic times, care of the cow was considered sattvic. There was no need to pasteurize or tone milk. With the appearance of anthrax, people in Europe became alarmed and pasteurization began and saved many lives. Pasteurization was an a lternative to disease. But no one ever thought to revert to cleaning and properly caring for the cow. Thus today we have ultra-pasteurization and poorly cared-for cows who, instead of being ge ntly handmilked by someone who cares about them, are milked electronically without sensitivity. In ayurveda cows are classified according to color and place of residence. Milk from a black cow is highly praised and recommended. Such milk is like nectar and it relieves gases, mucus, bile, burning sensations, depression, heart disease, stomach troubles, kidney disorders, jaundice and more. Milk from a spotted cow, brown cow or red cow cures problems of excess bile. But milk from a cow whose calf has died creates mucus, bile and gas. Milk from a cow who has stopped feeding her calf is strengthening but harder to digest. So in this way, before modern society condemns milk, they might do well to consult those who have the experience of loving and knowing cows as we do in India. There is more to be discussed than the fact that cows are
mistreated. One must learn how to treat the cow properly and that includes taking her milk, which is her gift to humanity in return for her being nicely taken care o f.
