Raisins From the Ayurvedic View

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Misty L. Trepke

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Raisins from the Ayervedic View

JoAnn Guest

Nov 03, 2004 21:46 PST

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Raisins from the Ayervedic View

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" Grapes are the best among fruits... " Ashtanga Hridaya

Raisins are dried grapes.

http://www.annieappleseedproject.org/raisfromayvi.html

 

Moderator's Note: Please ensure that your raisins are organic.

Traditional varieties are currently sprayed with a harmful GE

pesticide.

 

One of the star fruits in Indian cuisine, ripe brown raisins are

found dotted about in rich milk puddings, ensconced inside sweet

syrupy cheese balls called Gulabjamuns, and stirred into fragrant

rice.

 

Vaidya Ramakant Mishra, Director of Research and Product Development

at Maharishi Ayurveda, says there is a reason why raisins are used

so generously in Indian cooking from times immemorial. He says the

ancient sages and rishis of India taught the people to weave the use

of raisins and other healing foods into their everyday lives.

 

This enabled them to eat healthy food without thinking of it

as " medicinal. " Just like education is very effective when combined

with entertainment, healing foods also work best when you also enjoy

their taste. Just so with raisins.

 

In Ayurveda, raisins are considered a highly beneficial food. Vaidya

Mishra says they have great medicinal value. Some aspects of the

psycho-physiology where raisins work best:

 

* The lungs: Raisins lubricate the body's channels-particularly the

lungs. Therefore, people with less than robust respiratory systems

find them very healing.

 

* The brain: Raisins have a medhya effect, which supports the brain

and nurtures it.

 

* The mind: Taken in quantities and combinations recommended by a

qualified ayurvedic practitioner, raisins can uplift and balance the

emotions.

 

* The throat: Raisins with goat milk or water can relieve thirst.

 

* The bowel: Raisins soaked overnight and taken in the morning

support bowel movements. Vaidya Mishra suggests a healthy raisin

recipe: Combine 50% raw goat milk and 50% cool water. Eat two

handfuls of soaked raisins twice a day, and sip two glasses of this

water alongside. Besides this, eat light foods like squashes-lauki

in particular is good-to regulate your bowel movement.

 

* The womb: Women who want to get pregnant have been known to

benefit by including raisins in their diet-raisins are considered

bringhana foods, supportive of natural fertility.

 

What Are Raisins Like?

 

In ayurvedic terms, raisins contribute the madhura or sweet taste to

food. They have a cooling effect on the body. They are also heavy to

digest. Combined with their high glycemic index, this means that

raisins are best consumed in moderation.

 

An excellent way to reduce the glycemic index of raisins, says

Vaidya Mishra, is to combine them with spices like cinnamon bark and

cardamom.

 

Cinnamon in particular has the ability to lower glycemic index, so

it is very beneficial to include it when taking raisins.

 

Raisins and Your Dosha

 

Raisins are gentle nourishment, hence they are pacifying to Vata

dosha. In particular, Apana Vata, the sub-dosha that looks after

waste elimination and other abdominal functions, is nurtured by

raisins.

 

Pitta and its sub-doshas derive great benefit from raisins. Soaked

overnight and taken in the morning, they support Sadhaka Pitta

(which governs the emotions) and pacify Pachaka Pitta (responsible

for digestive functions) and Ranjaka Pitta (which balances blood

chemistry).

 

Raisins also help protect from sun damage-by supporting Bhrajaka

Pitta, which governs skin metabolism. Basically, raisins are useful

in healing a whole range of Pitta-related problems, like burning

sensation while urinating. Their diuretic effect flushes out urine,

cooling the system.

 

As far as Kapha is concerned, raisins can actually aggravate this

dosha, owing to their heavy and sweet nature. Unless combined with

cardamom or cinnamon, raisins taken in heavy amounts can increase

Kapha.

 

In her book Heaven's Banquet, best-selling author Miriam Hospodar

shares some practical tips on eating and storing raisins:

 

" Beware of golden raisins: they are ordinarily brown raisins that

have been treated with sulfur dioxide to maintain their color.

 

Monukka raisins are large and often crunchy from tiny seeds. Zante

currants are actually small grapes, also called black Corinth. Store

raisins in the refrigerator so they don't ferment. "

 

Thanks to http://www.mapi.com

 

Oregon State University, 5/03

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