03/27/2023
While the system of Ayurvedic medicine originates in ancient India, and we typically use a variety of spices to cook with, Ayurvedic nutrition is not limited to Indian food and recipes. Ayurvedic nutrition or the science of ahara, is a way of eating informed by an understanding of the prevalent qualities or gunas that the food possesses, as they relate to the five great elements; space, air, fire, water and earth.
Foods such as root vegetables, whole grains and nuts have the heavy, or guru qualities of the Earth element. Liquids in general such as water, juices, and soups have gunas similar to the Water element. Spicy, hot or pungent foods like chilli, mustard and ginger have the hot, ushna quality of the fire element. Crunchy, dry substances like crackers, dried fruit and salads have the same qualities of the Air and Space elements.
In Ayurveda, we see all bodily and mental imbalances as a manifestation of excess of any or all of these elements in the individual. Excess Vata dosha (air and space elements) can manifest as bloating, constipation, and anxiety. Excess Pitta dosha (fire element) can manifest as acidity, rashes and irritability. Excess Kapha (earth and water elements) can manifest as lethargy, weight gain and depression.
Furthermore, we can use the Ayurvedic principle of ‘like increases like’ to correct elemental imbalances in our body system through intentional food choices. For example, bloating is seen as an excess of the air and space elements or Vata dosha in the body, so in order to correct this excess of light, dry, rough and cold qualities, we would increase the consumption of warm, heavy, unctuous foods that have an affinity with the opposite elements; fire, water, and earth.
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