Ayurveda Article - Spices For Everyone

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Spice Wise

 

Eating all the healthy wholesome foods in the world is of little use

if your body cannot absorb the nutrients and put them to use building

healthy body tissue. But it gets worse.

 

According to the ayurvedic "beej-bhoomi" theory of disease, poor

digestion is actually the root cause of most disorders. When the

food we eat is not digested properly, ama, the by-product of poor

digestion and metabolism, builds up in the body, clogging the micro

channels of the body. Not only does this further block the efficient

flow of nutrients to the different parts of the body, weakening the

immune system, it also hampers the unrestricted flow of wastes out of

the body so that a "fertile breeding-ground" is created for disease

and infection to take hold.

 

If you have a coated tongue when you wake up in the morning, an

unpleasant body odor, bad breath, discomfort in the joints or post-

lunch fatigue, you probably have some accumulated ama in your body.

 

Unfortunately, digestion problems are widespread in America. Some

digestive disorders, such as acid indigestion, are obvious.

Headaches, disorders in bowel movements such as diarrhea or

constipation, a feeling of discomfort in the stomach after a meal are

other symptoms that can be tied to poor digestion.

 

Powerful Ama-Fighters

 

Most spices enhance digestion, and that's one of the reasons spices

are revered in ayurvedic cuisine. Not only do they help enhance

digestion, they also help remove accumulated ama, so they are

valuable additions to your daily diet. Turmeric, cumin, coriander,

fennel, mint, asafetida (hing), black pepper, dried powdered ginger,

cardamom, cinnamon, nutmeg and cayenne are among the ayurvedic spices

that enhance digestion and metabolism, cleanse ama from the body and

prevent digestive disorders such as gas and bloating. If you are new

to ayurvedic cooking, try the Maharishi Ayurveda Churnas (ready-to-

use spice mixes) formulated especially to be Vata, Pitta or Kapha

balancing.

 

Spices contain a lipid-soluble portion and a water-soluble portion,

so ideally some should be sautéed in Ghee or a healthy oil such as

olive oil and added to dishes and some cooked in the liquid portions

of dishes such as by being added to soups, stews or sauces during the

cooking process. Ghee helps transport the therapeutic value of

spices to the different parts of the body, so ayurveda generally

recommends including a Ghee-spice mixture in at least one meal of the

day.

 

Spices are like herbs: they work gently and gradually, with the

benefits adding up over time and no dangerous side effects.

Ayurvedic physicians recommend resisting the temptation to take your

spices as nutraceuticals, where the so-called "active" ingredient is

isolated and put in a pill or a capsule. Take them as nature

intended, and you will reap the benefits for years to come.

 

 

Note : This ayurvedic information is educational and is not intended

to replace standard medical care or advice.

Copyright MAPI, 2002.

 

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