Welcome WE ARE WHAT WE EAT. Our food we are loving it

Welcome Welcome

WE ARE WHAT WE EATWE ARE WHAT WE EAT

Our food Our food

we are

loving it

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.

RISK….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)

Tongue the king 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



Ayurveda…. Ayurveda….

Health is leaving in harmony with the forces of creation

Health is leaving in harmony with the forces of creation

Macrocosm and Microcosm

Macrocosm and Microcosm

WIND VATA

SUN PITTA

MOON KAPHA

Qualities of VATA: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

Qualities of PITTAQualities of PITTA

SNEHA = UnctuousTEEKSHNA = Sharp (Penetrating)USHNA = HotLAGHU = LightVISRA = Viscous SARA = FluidDRAVA = Liquid

SNEHA = UnctuousTEEKSHNA = Sharp (Penetrating)USHNA = HotLAGHU = LightVISRA = Viscous SARA = FluidDRAVA = Liquid

Qualities of KAPHAQualities 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

Prime locations….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

Prime age…..Prime age….. Child – KAPHA

Adult – PITTA

Elderly – VATA

Child – KAPHA

Adult – PITTA

Elderly – VATA

AGNI (Digestive fire)AGNI (Digestive fire)

Major digestive fire 7 tissue fires 5 elemental fires

Major digestive fire 7 tissue fires 5 elemental fires











Basis of Ayurvedic nutrition

Basis of Ayurvedic nutrition

The six tastes

The six tastes SWEET Earth and water

SOUR Earth and fire

SALTY Fire and water

BITTER Ether and air

PUNGENT Fire and air

ASTRINGENT

Earth and air

Action of TASTES on DOSHA

Action of TASTES on DOSHA

SWEET SOUR VATA REDUCING SALT

ASTRINGENT SWEET PITTA REDUCING BITTER

PUNGENT ASTRINGENT KAPHA REDUCING BITTER

SWEET SOUR VATA REDUCING SALT

ASTRINGENT SWEET PITTA REDUCING BITTER

PUNGENT ASTRINGENT KAPHA REDUCING BITTER







ACTIONS OF TASTES ON BODY

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

Actions of tastes on Body (cont.)

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

Basic Rules for Preparation and Consumption of FoodBasic 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.

Basic Rules for Preparation and Consumption

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

Rules for Preparation and Consumption of Food

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

Basic Rules for Food Preparation and Consumption

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

VATA - Do’s And Don’t’s 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

VATA- Do’s and Don’tsVATA- 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

VATA - Do’s and Don’t’s VATA - Do’s and Don’t’s

Nuts All in moderate quantity

None should be eaten in excess

Spices and condiments

All spices in moderate quantity

None should be eaten in excess

Oils All oils None

PITTA- Do’s and Don’tsPITTA- Do’s and Don’tsFruits 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

PITTA - Do’s and Don’t’sPITTA - 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

PITTA - Do’s and Don’tsPITTA - Do’s and Don’tsNuts Coconut All other nuts

Spices and Condiments

Coriander, cinnamon, cardamom, fennel

All other spices

Oils Coconut, olive, sunflower

Sesame, almond, corn, safflower, mustard

KAPHA - Do’s and Don’tsKAPHA - Do’s and Don’tsFruits 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

KAPHA - Do’s and Don’tsKAPHA - 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

KAPHA - Do’s and Don’tsKAPHA - Do’s and Don’ts

Nuts Less nuts

Spices and condiments

All spices Chocolate, salt, vinegar

Oils Almond, corn, sunflower, sesame, mustard, safflower

Coconut, castor

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Welcome WE ARE WHAT WE EAT. Our food we are loving it