Recs for chlorophyll and other greens questioned

[Guest guest]

Hi Dr. THite -

 

Thanks for being with us so consistently. I would love to see the big

in western nutrition issues discussed more here in Ayurvedic terms. I

know from Dr. Shrestha that many of the dark leafy greens can increase

pitta unless prepared as dried herb powder then sauced, due to the

pitta increasing chlorophyll. Yet the ph increasing (alkalyzing)

effect has some correlation with pitta reduction according to Dr.

Ramakant Mishra's extensive article.

 

Drs LIght (Jyoti, an Indian woman of healers and ayurvedic heritage)

and Bryan Miller have been teaching an extensive Ayurveda program in

Florida for years, and one of my good friends who graduated from

there, Nancy Phillips, has very good results with certain health

issues, such as fibroids, whcih many ayurvedic practitioners do not.

That is thanks to protocols learned in the Miller's school which

embrace more contemporary research in ayurvedic principles, essential

oils use, castor oil and " colemas " - large basti type administrations

with tripala tea, and more focus on mineral rich/alkalyzing broths,

not found so extensively among other teachers I know of.

 

Perhaps I was not clear, this newsletter from them was not specific to

perinatal needs, it is a general ayurvedic recommendation.

 

Was your comment about certain pregnancy or postpartum needs?

 

I have not access currently to the classical texts, most of my

training was very simple, translated for westerners from a team of

vaidyas and even minimized many sanskrit terms except for basics. It

would be good to see what the texts actually say and bring this out

also in terms of the current challenges of western cultural lifestyle

not always found in classical/ancient times.

 

Warm Regards,

Ysha

 

> <Eat lots of chlorophyll. Ayurveda recommends leafy greens, wheat

> grass, vegetable juices, cilantro, seaweed alginates, and other

> chelating naturals that will help remove toxic metals. Green is the

> color of life on planet earth. Chlorophyll's " heme " molecule is

> remarkably similar to our blood's hemoglobin and will escort heavier

> metals out through your kidneys>

>

> I do not know which ayurveda book supports this view. Ancient texts

say that leafy green vegetables are not particularly good. As far as

I know it is advised to avoid most leafy green vegetables only some

vegetables are good if taken with certain precautions. (please see

sushrut sutrasthana 46/296-297 also 46/350 and also see bhavaprakash

purvakhanda vargaprakarana - 6)

>

> Dr. Thite

>

> > Modern Problems Seeking Ancient Wisdom

[Guest guest]

Hello,

 

Well, it is a general recommendation to avoid leafy vegetables (as per the

classic texts). Therefore, it applies to perinatal conditions also. Some

vegetables can be used for specific purpose, e.g. a herb called shveta

-punarnava is used as a vegetable, which helps reduce edema, balances

vata-kapha, used for basti (both anuvasan and niruha), (charak samhita

sutrasthana 4/ 13-18)

 

Dr. Thite

 

On Thu, Aug 14, 2008 at 11:27 AM, Ysha Oakes <AyurDoulas wrote:

 

> Hi Dr. THite -

>

> Thanks for being with us so consistently. I would love to see the big

> in western nutrition issues discussed more here in Ayurvedic terms. I

> know from Dr. Shrestha that many of the dark leafy greens can increase

> pitta unless prepared as dried herb powder then sauced, due to the

> pitta increasing chlorophyll. Yet the ph increasing (alkalyzing)

> effect has some correlation with pitta reduction according to Dr.

> Ramakant Mishra's extensive article.

>

> Drs LIght (Jyoti, an Indian woman of healers and ayurvedic heritage)

> and Bryan Miller have been teaching an extensive Ayurveda program in

> Florida for years, and one of my good friends who graduated from

> there, Nancy Phillips, has very good results with certain health

> issues, such as fibroids, whcih many ayurvedic practitioners do not.

> That is thanks to protocols learned in the Miller's school which

> embrace more contemporary research in ayurvedic principles, essential

> oils use, castor oil and " colemas " - large basti type administrations

> with tripala tea, and more focus on mineral rich/alkalyzing broths,

> not found so extensively among other teachers I know of.

>

> Perhaps I was not clear, this newsletter from them was not specific to

> perinatal needs, it is a general ayurvedic recommendation.

>

> Was your comment about certain pregnancy or postpartum needs?

>

> I have not access currently to the classical texts, most of my

> training was very simple, translated for westerners from a team of

> vaidyas and even minimized many sanskrit terms except for basics. It

> would be good to see what the texts actually say and bring this out

> also in terms of the current challenges of western cultural lifestyle

> not always found in classical/ancient times.

>

> Warm Regards,

> Ysha

>

> > <Eat lots of chlorophyll. Ayurveda recommends leafy greens, wheat

> > grass, vegetable juices, cilantro, seaweed alginates, and other

> > chelating naturals that will help remove toxic metals. Green is the

> > color of life on planet earth. Chlorophyll's " heme " molecule is

> > remarkably similar to our blood's hemoglobin and will escort heavier

> > metals out through your kidneys>

> >

> > I do not know which ayurveda book supports this view. Ancient texts

> say that leafy green vegetables are not particularly good. As far as

> I know it is advised to avoid most leafy green vegetables only some

> vegetables are good if taken with certain precautions. (please see

> sushrut sutrasthana 46/296-297 also 46/350 and also see bhavaprakash

> purvakhanda vargaprakarana - 6)

> >

> > Dr. Thite

> >

> > > Modern Problems Seeking Ancient Wisdom

>

>

>

 

 

 

[Guest guest]

Hi -

 

This is in such contrast to current thought in western natural

medicine, and the experience of many of us. Can you explain why -

even cooked? We have many kinds which are favored here -chard and

spinach (oxalates), collards/kale/mustard, parseley, cilantro, basil

and other fresh green herbs, and of course in the indian community

things like methi and dill. These are all so rich in minerals - for

bone flexibility, alkalyzation, magnesium with its many gifts, folatic

acid.....this is a big surprise to me and something none of my other

ayurvedic teachers I have heard express. Is there a context around

this writing? Dr. Shrestha has shared the importance of avoiding the

first 10 days postpartum to to heat, except in dried forms prepared

and seasoned, to build the iron levels.

 

THanks for sharing -

Ysha

 

> Well, it is a general recommendation to avoid leafy vegetables (as

per the classic texts). Therefore, it applies to perinatal conditions

also. Some vegetables can be used for specific purpose, e.g. a herb

[Guest guest]

I thought I would throw this into the conversation -- My teacher of

Ayurvedic Medicine, Dr. Parla Jayagopal, at the American University

of Complementary Medicine in Los Angeles, is a firm believer that

Ayurveda is an evolving science and that while the Vedas and early

Ayurvedic texts are clearly enlightened and full of wonderful truths

and insights, we are not living in the Indus River Valley 8,000 or

2,000 years ago ... We're living in a different time in a different

place with access to different information, herbs, plants, and foods

(which our 2008 American bodies are processing differently). It is

inherently Ayurvedic to take these things into consideration. I

always enjoyed both Dr. Jay's enthusiasm and respect for the

depth/breadth of the ancient knowledge and his flexibility and

openness to evolving interpretations and discoveries that fit within

an Ayurvedic " way of thinking and living, " which is extremely

personal and adaptable according to circumstance. My other thought

here is that I would think the bitter quality (and other gunas)

associated with most dark, leafy greens would be appropriate in some

circumstances and not in others. All of this said, I am not as well-

studied as the rest of you, but I thought I'd mention it! Alexandra

 

ayurveda , " Ysha Oakes "

<AyurDoulas wrote:

>

> Hi -

>

> This is in such contrast to current thought in western natural

> medicine, and the experience of many of us. Can you explain why -

> even cooked? We have many kinds which are favored here -chard and

> spinach (oxalates), collards/kale/mustard, parseley, cilantro, basil

> and other fresh green herbs, and of course in the indian community

> things like methi and dill. These are all so rich in minerals - for

> bone flexibility, alkalyzation, magnesium with its many gifts,

folatic

> acid.....this is a big surprise to me and something none of my other

> ayurvedic teachers I have heard express. Is there a context around

> this writing? Dr. Shrestha has shared the importance of avoiding

the

> first 10 days postpartum to to heat, except in dried forms prepared

> and seasoned, to build the iron levels.

>

> THanks for sharing -

> Ysha

>

> > Well, it is a general recommendation to avoid leafy vegetables (as

> per the classic texts). Therefore, it applies to perinatal

conditions

> also. Some vegetables can be used for specific purpose, e.g. a herb

>

[Guest guest]

Greetings All!

This information is confusing to me, I'd like to hear more, as I was

taught that leafy greens, (especially cilantro) are wonderful and

healing for Pitta and a source of much needed bitter taste.

 

I don't know effects of chlorophyll taken in an isolated form. Yes,

greens are all different....spinach is high in oxcilic acid so

should be moderated. Kale and collards are cooling, bitter and

astringent, with a pungent vipek. Chard, esp the red, is warming,

but sweet and bitter with some sour and a sweet post digestive;

Mustard greens are too heating for Pitta.

 

Spirulina is cooling, sweet and bitter with a sweet post digestive,

said to be excellant for Pitta. I would add, that like turmeric, it

can be very detoxing and should be taken starting in smaller amounts

and working up.

 

Dr. Mishra recommends adding tapioca or arrowrrot powder when

cooking kale to help it slide through (and take toxins with it), as

well as spices to counteract the rough and dry qualities. He also

has a concept of using greens with protien (dahl, paneer, even

chicken)to help digest and prevent oxidation.

 

I would certainly agree that Ayurveda must be an evolving science.

We are facing circumstances here and now that are very different

than ancient India. If you use any information applied ayurvedically

(if that's a word)the divine wisdom very much applies.

 

Namaste,

Nancy

 

 

ayurveda , " Alexandra "

<lightpeace wrote:

>

> I thought I would throw this into the conversation -- My teacher

of

> Ayurvedic Medicine, Dr. Parla Jayagopal, at the American

University

> of Complementary Medicine in Los Angeles, is a firm believer that

> Ayurveda is an evolving science and that while the Vedas and early

> Ayurvedic texts are clearly enlightened and full of wonderful

truths

> and insights, we are not living in the Indus River Valley 8,000 or

> 2,000 years ago ... We're living in a different time in a

different

> place with access to different information, herbs, plants, and

foods

> (which our 2008 American bodies are processing differently). It is

> inherently Ayurvedic to take these things into consideration. I

> always enjoyed both Dr. Jay's enthusiasm and respect for the

> depth/breadth of the ancient knowledge and his flexibility and

> openness to evolving interpretations and discoveries that fit

within

> an Ayurvedic " way of thinking and living, " which is extremely

> personal and adaptable according to circumstance. My other thought

> here is that I would think the bitter quality (and other gunas)

> associated with most dark, leafy greens would be appropriate in

some

> circumstances and not in others. All of this said, I am not as

well-

> studied as the rest of you, but I thought I'd mention it! Alexandra

>

> ayurveda , " Ysha Oakes "

> <AyurDoulas@> wrote:

> >

> > Hi -

> >

> > This is in such contrast to current thought in western natural

> > medicine, and the experience of many of us. Can you explain

why -

> > even cooked? We have many kinds which are favored here -chard

and

> > spinach (oxalates), collards/kale/mustard, parseley, cilantro,

basil

> > and other fresh green herbs, and of course in the indian

community

> > things like methi and dill. These are all so rich in minerals -

for

> > bone flexibility, alkalyzation, magnesium with its many gifts,

> folatic

> > acid.....this is a big surprise to me and something none of my

other

> > ayurvedic teachers I have heard express. Is there a context

around

> > this writing? Dr. Shrestha has shared the importance of

avoiding

> the

> > first 10 days postpartum to to heat, except in dried forms

prepared

> > and seasoned, to build the iron levels.

> >

> > THanks for sharing -

> > Ysha

> >

> > > Well, it is a general recommendation to avoid leafy vegetables

(as

> > per the classic texts). Therefore, it applies to perinatal

> conditions

> > also. Some vegetables can be used for specific purpose, e.g. a

herb

> >

>

[Guest guest]

Hello,

 

Sushruta has also advised that if at all you want to take shaka

(vegetables), you should boil them, squeeze the water out, and use the pulp

with lots of oil or ghee. (Sushrut samhita sutrasthana 46/350). In my

practice, especially for vata vitiation, I always advise to avoid green

vegetables. (Of course, there could be exceptions such as punarnava as I

have mentioned).

 

Dr. Thite

 

On Fri, Aug 15, 2008 at 2:30 PM, Ysha Oakes <AyurDoulas wrote:

 

> Hi -

>

> This is in such contrast to current thought in western natural

> medicine, and the experience of many of us. Can you explain why -

> even cooked? We have many kinds which are favored here -chard and

> spinach (oxalates), collards/kale/mustard, parseley, cilantro, basil

> and other fresh green herbs, and of course in the indian community

> things like methi and dill. These are all so rich in minerals - for

> bone flexibility, alkalyzation, magnesium with its many gifts, folatic

> acid.....this is a big surprise to me and something none of my other

> ayurvedic teachers I have heard express. Is there a context around

> this writing? Dr. Shrestha has shared the importance of avoiding the

> first 10 days postpartum to to heat, except in dried forms prepared

> and seasoned, to build the iron levels.

>

> THanks for sharing -

> Ysha

>

>

> > Well, it is a general recommendation to avoid leafy vegetables (as

> per the classic texts). Therefore, it applies to perinatal conditions

> also. Some vegetables can be used for specific purpose, e.g. a herb

>

>

>

 

 

 

[Guest guest]

Dear Dr. THite -

 

This information is very difficult for me to accept and digest - and

probably also for the other group members. Besides the fact that,

gratefully, my mother and father raised us on home grown vegetables on

a balanced plate with some protein and carb, good fresh fruits and

occasional desserts, it is such a foundational tenet amongst everyone

else I know that vegetables are good for us.

 

It is the honest truth also that I believe the new recommended (how

many?) servings a day of fruits and veggies is extreme for many

lifestyles, and sometimes for supper or breakfast simple kichadi

without vegetables seems just right (I can feel the vata might be

increased by veggies at that time). Yet the way you speak puts

vegetables in the class of, well, like how many apparently look at the

shudra caste. We glorify vegetables here!

 

In vata management cases, we are also very careful how and which are

used. Given my vata time of life and conditions, I find that slow

saute in ghee or oil which cooks out much water and softens the cell

walls, well seasoned, is my preference, and sounds like easier/more

nutrient preserving preparation method than the boiling and squeezing

method.

 

I would have to understand your degree/perspective much more to accept

it, and have difficulty believing I ever could. I find myself also

wondering, if my reaction here is like that of New to Ayurveda group

members to many things I " ve talked about...

 

Respectfully yours,

Ysha

 

> Sushruta has also advised that if at all you want to take shaka

> (vegetables), you should boil them, squeeze the water out, and use

the pulp with lots of oil or ghee. (Sushrut samhita sutrasthana