Why does Ayurveda not work

Ayurvedic diet


Eating and drinking keep body and soul together

Ayurveda assumes that any physical or mental imbalance is a problem and causes disease. The basis for individual healing treatment and nutritional advice in Ayurveda are therefore the three "doshas" that determine mental balance.

They are assigned to the five elements space, water, earth, air and fire. "Vata" consists of air and space and is considered the life energy. "Kapha" is formed from earth and water and is responsible for the structure of the body, for growth and flexibility.

The third Dosha is "Pitta", composed of fire and water and responsible for biochemical processes in the body such as metabolism and digestion.

In Ayurveda, people are differentiated according to these three types. In Ayurvedic nutrition, for example, it is a prerequisite that people eat according to their type.

The diet is therefore very precisely adapted to the doshas. For example, a "Vata" type should avoid flatulent foods such as cabbage or aged cheese. "Pitta" people are advised to eat less spicy, sour and salty foods.

"Kapha" types should choose tart, spicy and light foods with plenty of fruit and vegetables.

"If you eat right, you don't need medicine"

Cooking Ayurvedic does not mean cooking in Asia. The basic rules of this kitchen can be found in almost all kitchens in the world. An important principle in Ayurvedic cuisine: sweet dishes are often served before main meals because they are difficult to digest.

In general, digestion is a central topic in Ayurveda, because the healthiest foods are of no use if they are not absorbed by the body. For this reason, almost all dishes should be cooked. Raw food is very rare in Ayurvedic cuisine.

According to Ayurveda, food should always be consumed together with other people and cooked, served and eaten with love.

This includes that all functions of eating such as biting, sucking, chewing, licking and swallowing are carried out and that the taste sensations (the "rasas" sweet, sour, salty, bitter and spicy) are combined in a harmonious way.

This also includes eating in peace, in a relaxed atmosphere and in a pleasant environment. The Buddhist phrase "if you eat, eat" applies here. This means that while we are eating we shouldn't read or watch TV, but concentrate solely on eating.

Well seasoned is half the battle

Spices play a major role in Ayurvedic cuisine. For the Indians, spices are divine food. According to their doctrine of salvation, they have great powers that make people healthy and bring healing.

And so the entire traditional health teaching of India presents itself as a highly developed and comprehensive herbal medicine.

From the point of view of traditional Indian doctors, every medicinal plant has an effect not only on the body, but also on the human soul. The spiritual effects of medicinal plants on mind and psyche are always taken into account.

The ten royal spices of Ayurvedic cuisine are cloves, turmeric, ginger, cardamom, coriander, cumin, nutmeg, pepper, saffron and cinnamon.

Our western dietetics also believe in spices because of their diverse bioactive substances. The so-called secondary plant substances contained in the spices are already effective in tiny amounts and keep the enemies of plants such as insects, bacteria, fungi and viruses in check.

They do the same in the human body and thus strengthen the body's own defense system. The intense yellow of saffron, for example, is a carotenoid that has been shown to have cancer-preventing and immune-boosting effects.

Author: Martina Peters