Ayurveda Article - Coconuts For All

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Tender Loving Coconuts

 

 

Crack!

 

The dark, fibrous shell breaks, and fragrant coconut liquid begins to

ooze out. Using a sharp knife, you separate the luscious white flesh

from its shell; then grate it to make rich, delicious coconut milk.

The milk will add delicate flavor and a smooth creamy texture to your

lentil soup simmering on the stove.

 

But it is not only for its taste that the coconut is valued, says

Vaidya Ramakant Mishra, Director of Research and Product Development

at Maharishi Ayurveda. "Coconut," says Vaidya Mishra, " is considered

a divine plant in the Vedic tradition. Whenever you perform a sacred

ceremony like a yagya, a coconut must grace the occasion. Thus, the

coconut enjoys the hallowed status of a select few herbs and fruits-

like holy basil and amla-in the Vedic tradition."

 

What's in a Coconut?

 

Vaidya Mishra goes on to reflect on the flak that the coconut has

received from certain quarters. "I know that people accuse the

coconut of being heavy, ama-causing, and cholesterol-increasing. In

my opinion, they are only partially right. A recent research study

from the Department of Biochemistry in the University of Kerala

states that the fatty-acid composition of coconut changes as it

grows. This change in composition is being studied by scientists in

many places. But ayurvedic scholars knew many centuries ago that

coconut has different properties at different stages of its life."

 

"In the ayurvedic nighantus or classical texts which talk about raw

materials or fruits, the coconut is actually divided into three types

of coconuts," says Vaidya Mishra -

Baal: tender or baby coconut

Madhyam: half-mature coconut

Pakva: fully mature coconut.

 

The Three Coconuts

 

Baal or Tender coconut: This type is 90 to 95 percent water. The

liquid from this coconut is at its purest and most healing. It is

considered the best for its cooling properties, for it is a proven

pitta-pacifier. While unclogging the body's channels, tender coconut

water lubricates the dryness caused by ama. It repairs the gastro-

intestinal tract, and its snigdha or sweet quality gives it a

pranaropana-life-restoring-capacity.

 

Madhyam or Middle-aged coconut: In addition to water, the coconut at

this stage has some soft pulp. Madhyam coconuts have less water than

tender ones, but more water than mature coconuts. The water is

slightly milky at this age. In the classical ayurvedic texts called

Raj Nighantus, the middle-aged coconut is said to be the most

nutritious. This type generally has more carbohydrates, protein,

minerals, phosphorus, and Vitamins A, B, and C than the other two

forms.

 

Mature or Pakva coconut: This type of coconut has firm "meat" or

pulp, and very little water. Ancient ayurvedic scholar Bhav Mishra

wrote that when a coconut becomes mature, it becomes heavy to digest,

and it can also aggravate pitta or vata if the digestive agni of the

individual is low. Mature coconuts can also build up toxic ama by

interfering with digestion. If large quantities of this variety are

consumed daily, then a person can suffer hyperacidity, and worse

still, elevated cholesterol levels.

 

Therefore, people who have low agni or digestive power are not

advised to eat mature coconut, unless it is combined with ingredients

that balance its negative properties. In the south of India, for

instance, says Vaidya Mishra, a popular way to eat coconut is in the

form of chutney. Combined with healthful ingredients like roasted

chickpea flour, curry leaves, mustard seeds, and oil, the coconut is

used in smaller quantities, and can actually be beneficial.

 

The Key To Eating Coconuts

 

Vaidya Mishra points out that if you understand the samyoga and

samskara of coconuts: that is, the right ways to choose, combine,

process, and prepare them, then you can extract the maximum benefit

from this healing fruit.

 

In general, tender and middle aged coconuts are good for almost

anyone, says Vaidya Mishra-but if you're a kapha-dominated person and

drink coconut water at night, then it will make you feel so cool and

heavy that your kapha dosha will go out of gear, causing all sorts of

health problems.

 

He observes that ayurvedic literature is full of praise for the

tender coconut. Ayurveda's revered ancient healer, Sushruta, noted

that tender coconuts are "bal maans prada" in nature. That is, they

strengthen muscle, the cardiovascular system, and the seven body

tissues. Middle-aged coconuts are also said to possess these healing

properties. Both kinds help cleanse the urinary tract.

 

Vaidya Mishra quotes Charaka, who is widely credited as being the

founding father of ayurveda, as having observed that tender and half-

mature coconuts have "bringhan, snigdha, seetani, balyani, madurani "

properties. Which means they increase the quantity and quality of all

7 tissues, they are vata-pacifying in nature because of their

unctuous qualities, they cool and strengthen, and are filled with

sweetness.

 

To this, Bhav Mishra adds that "komal narikelam nihanti pitta jwar

pitta dosha." That is, the tender coconut helps get rid of any heat

related to pitta aggravation, and alleviates any pitta-related

disorders.

 

17 Reasons You Should Love Tender Coconut

There is much to love about the tender coconut:

 

1. There are times when your body fills up with pitta-charged ama-

visha (toxic matter). This causes the ph levels in the deeper

digestive system to fall, leading to severe hyperacidity or amla

pitta. That's when the coconut can step in to heal. Because it is

anuloman in nature-capable of getting all the toxins and Vata to move

downward and helping to move pitta and purify the digestive system of

it-tender coconut balances acid levels and cools the system. This

makes it superior to other herbs and fruits that can cool down pitta,

but do not flush it out of the system.

 

2. Ayurveda considers coconut a natural stress-buster.

 

3. Coconut cools sadhaka pitta, which is associated with emotions.

 

4. Combined with spices like cinnamon, cardamom, ginger, cloves,

cumin, coriander, and turmeric, coconut is not only delicious and

versatile, but also heals the digestive system and promotes better

metabolism.

 

5. The juice of tender coconut has been billed "the world's safest

natural soft drink" for being a nutritious thirst-quencher.

 

6. Combined with poppy seeds and ghee, coconut can help you sleep

better! For the complete recipe, visit the recipes section at

http://www.mapi.com.

 

7. Coconut has keshya properties-that is, it improves hair quality.

In Southern India, women apply coconut oil to their hair every day-

which gives them long, lustrous locks.

 

8. Coconut is good for curing stomach disorders related to

aggravation of pitta dosha.

 

9. Due to its soma-enhancing or nurturing value, coconut heals hot

flashes and restores emotional stability in menopausal women.

 

10. Coconut improves the complexion. You can make coconut-based skin

packs at home. Vaidya Mishra suggests mixing coconut oil with oatmeal

powder and a little bit of lavender flower powder to make a soothing

facial pack.

 

11. A burning sensation in hands and feet is cooled down by drinking

coconut water/milk. All you have to do is make a paste of crushed

middle aged coconut and apply it on hands and feet.

 

12. Coconut is traditionally considered a wound healer, especially

effective at preventing the formation of scars if applied topically.

 

13. Hiccups due to pitta are also eased by coconut water.

 

14. If you have urine retention from heat, then coconut water helps.

Similarly, liver problems, such as inflammation, are also soothed by

drinking tender coconut water.

 

15. There is a word called karshan meaning "that which supports the

body to stay slim by enhancing fat metabolism." Vaidya Mishra says

recent research suggests that coconut is good for burning fat and

lowering cholesterol- and it is clearly written in ayurveda that the

oil has karshan properties.

 

16. Coconut helps detoxify and flush toxins out of the body.

 

17. It is delicious!

 

Coconut Cooking Basics

 

You can drink the liquid that comes out of a coconut, but don't use

it in cooking.

 

Fresh coconut is always best, but if it is not readily available, you

can generally find good quality dried, grated coconut and coconut

chips in natural food stores. Use the unsweetened type, which is free

of chemical ingredients.

 

Tender coconuts, or ones with pulp and water, are generally available

at oriental groceries. Slash off the top with a sharp knife (the

store will sometimes help open coconuts), insert a straw, and enjoy!

 

Use coconut milk the same day-make it fresh each time. Grate fresh

coconut and blend with a little warm water. Squeeze to get the rich

first extraction. Add more water re-blend and squeeze again to get a

thinner second extraction. Strain.

 

The sweltering days of summer are ideal for cooking-and cooling-with

coconut. We hope you will try different ways to enjoy this

nourishing, cooling food.

 

Note : This ayurvedic information is educational and is not intended

to replace standard medical care or advice.

Copyright MAPI, 2002.

 

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