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ayurveda diet

The Sensual Art of Eating with the Hands

For thousands of years, people across South Asia and the Middle East have eaten with their hands, and not utensils. Even today, the practice has become very common – and to the casual onlooker, it may seem somewhat strange!

However, first of all, we have to understand that eating itself, as also cooking, is somewhat a sensual art, deriving from our creative powers and stimulating our digestions. We now know about the enteric nervous system of “brain/gut” axis, that systems such as Ayurveda have known about since time immemorial.

Touch (sparsha) is, in itself, a sensual and necessary comfort for humans, via love, embrace etc.  Thus also, these “street foods” apart from the Italian pasta fork!

Take for example, every brain impulse, the effects on neurotransmitters; when people ‘tuck in’ to the kebab, to the fried chicken and eat with their hands, the brain is fully stimulated to relish the full taste, unobstructed by the (cold, inorganic) aids to deliver such to the mouth. Half of the subconscious “stress” of eating is aside, due to etiquette being waved. The nerves of the fingers also may touch the lips – such stimuli humans, as sensory organisms, crave!

In India, however, it is the right-hand only used for eating; the left, used for ablutions, is considered ashuddhi or impure/unclean. This has to do also with the right-hand representing the sun, fire and pingala nadi in yoga (thus, better for improving digestion), thus higher and more subtle and masculine. The left hand is considered lunar, watery and feminine, as the ida nadi in yoga runs through it and is hence more dense and earthy – thus relates to wastes (malas), considered of these more watery and earthy elements. Touch is hence more perceptible subtly on the right and is pure (sattwika/shuddhi). The left is akin to leftovers (ucchishtha), relating to the Goddess and impure. Yet, in higher yogic circles, the path of the goddess, especially the taboo, is hence known as Vamamarga or the left-hand path.

Touch itself is related to the element of air or oxygen (vata, vayu), which is connected to the skin, in Ayurveda. Vayu/vata is itself responsible for life in the body as a biological constituent (dhatu) in the body providing movement (gati) of the blood, respiratory system etc. Without it, the heart wouldn’t beat, the brain wouldn’t think and we are but a lifeless corpse! Touch/vayu also relates to the highest form of prana or the breath of life, connected to the soul. Thus, the connection between inner peace, calm and our own soul (Ayurveda tells us we should eat in a quiet, calm place for such a purpose).

The science of eating with the hands also goes deeper. When we eat, the index finger and thumbs are connected, forming the jnana-mudra, the symbol of wisdom via subtle pressure points via nadis or subtle channels across the body, also in the hands. This stimulates our intellect, and also has a reaction on our digestive system and is said to awaken the digestive fire, assisting with metabolising our foods.

Connecting the middle-finger and ring-finger to the thumb, as we do when eating, activates a form of the apanavayu-mudra, a hand symbol where the index-finger is tucked in (similar to apana-mudra where the small and index fingers remain erect), and assists with elimination of wastes in the body (by apanavayu, which takes them out and down, from the body), provides good colonic health in such a manner, etc. When eating with the hands, food is actually being stimulated in such a manner via this.

In the ancient system of palmistry, apart from planets, the system of mudras or hand gestures tells is that the thumb is itself the principle of agni or fire, relating to metabolism at all levels – from digestive metabolism, to that of the bodily tissues. Stimulating it – as we do when eating (as the thumb is required) activates this by pressing on the thumb. It is also believed that such energies are imparted to the food via this also, giving it an “energised” aspect. Of the fingers, the little finger represents water, ring finger represents earth, whilst the middle and index fingers represent ether and air, respectively.

In this way, all of the three biological humors in the body, the doshas, are combined via these combinations. Food may also taste more delicious, since all of the five elements are imbibed it it, at the subtle level of the tanmatras or base atomic levels, viz. ether (sound), air (touch), fire (sight), water (taste) and earth (smell).

Here, we can see that combining the fingers to eat, also sends heightened messages to our brain’s neurotransmitters via the nerves and nadis, the subtle channel systems – and helps us to better appreciate food from a “warm” than a “cold” aspect as we would via utensils. In this way, we relish foods by having a better perception, a more intimate connection via the sounds it makes when we eat it, the touch and texture of it which we perceive via our fingers, as also the warmth, which provides our minds with more nourishment – as well as relishing in the sight of foods, the taste and finally, the smell.

In this manner, the five elements are perceived via eating with the hands as a kind of “meditation”. For this reason since ancient times to the present day – many Indians, of all castes and classes, regions and beliefs share a common goal of eating with the hands – an ancient sensual art, for these reasons!

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ayurveda diet natural cures

Jala Rahasya: The Secret of Water in Ayurveda

“May waters filled with medicinal properties protect my body, so I may have the vision of the Sun!”
-Rig Veda, IX.9.7 (Author’s translation)

According to Ayurveda, the properties of water vary. Different types of water are thus useful for different people, disorders and times.

Unboiled water is said to take 3 hours to digest, boiled and cooled water 1.5 hours to digest and boiled water taken warm takes 48 minutes to digest according to the principles laid out in Ayurveda.

Drinking too much and over-hydrating suppresses the digestive fire and enzymes and hence can lead to disease. Especially drinking cold water can lead to various complications such as hiccups, gas, pains etc. and is thus also contraindicated in such cases (vata-rogas and kapha-rogas).

Warm and hot water helps alleviate these symptoms, especially when taken at night-time as it helps reduce the cooler properties of vata and kapha respectively.

The below isn’t at all a rigid nor exhaustive system, but one merely based on properties and generics alone, relative to jalapana (intake of water).

Note these seasons are based on the western four-season model outside of India, since India has a unique six seasons:

Vata Prakriti / old age / late autumn and early winter:

Warm water baths and warm water taken internally and warm milk with spices (ginger, cardamon etc.). For dryness, warm water taken with a little ghee is useful or castor oil with ginger at bed-time for constipation. Waters from the jungle-regions is better as it is agni-dipana or stimulating to the digestion, as well as water that has been reduced by 75% while boiling, which is good for vata.

Pitta Prakriti / middle-aged / summer, early autumn and men:

Luke-warm and cooler water baths and cool water, milk or coconut milk taken internally or aloe juices. Water that has been reduced by 50% by boiling is suitable for pitta as well.

Kapha Prakriti / young age / late winter, spring and women:

Warm to hot water baths and warm/hot water taken internally as well as honey (except when there are menorrhagia and pitta disorders / artavavahasrota rogas). Jungle-water can be taken as well for kapha. Spiced water can be taken here such as with pippali, dry ginger or trikatu formula to stimulate digestion and alleviate accumulation of phlegm. Water that has been boiled and reduced by 25% is suitable for kapha-types and disorders.

In addition:

Cold water on the face is useful for all types (except kapha) as also is not using excess hot /warm water on the head (especially vata and pitta types) as this causes excess sadhaka-pitta leading to premature balding, dry scalp, grey hairs etc.

*Geographical climates to be considered

*Women should alternate these according to hormonal changes and cycles also.

*Where there is ama or fevers, this also needs to be tweaked accordingly.

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ayurveda Uncategorized

India’s Ancient Influence: Food to Architecture

Dholavira is an ancient city in India, commencing around 3,500BCE, which has some amazing influences that show continuity with later Indian culture.

1. Highly-polished pillars, not unlike the later Mauryan Pillars were found, with interesting bases. Polished statues such as the Priest-King and Red Sandstone Bust from other areas of the Indus culture also reveal this, and preceded the Hellenic world by well over 1,000 years in such techniques.

2. Large stadiums, holding up to 10,000 people have also be found. This also shows influences from India that, possibly, through trade via areas in Gujarat where Dholavira is located, as well as the influences of later Universities such as Takshashila west, influence the Greco-Roman world.

3. Hemispherical mounds were found, over rock-cut areas, not unlike later Stupas. Rock-cut architecture in Dholavira, in the form of these and also large reservoirs show the continuity of later architecture such as rock-cut cave-temples, to the amazing Kailasa Temple.

These mounds appear to be precursors to what became Buddhist Stupas – dome-shaped funerary mounds. Ruins at Kaushambi (800BCE-600BCE period) show of true-arch formations/basements with such, and also a large dome that was atop the palace. Later Stupas and Mauryan Architecture around 300BCE also sport these archways and domes – thus as early as 1,000 years before the advent of Islam, let alone so-called “Indo-Islamic” architecture in India (15thC AD).

True archways are also seen over deities on Indus-Valley seals around 2,500BCE. Ancient people as the Todas of southern India have also built their huts in such styles for thousands of years. Corbelled archways are seen all over the Indus cities, especially at Dholavira, via sewage drains and storm-drains.

4. Large step-wells also originated in Dholavira. These also show continuity with later step-wells in India, and also their grand designs. It appears in the past 5,000 years, not much has changed.

5 The world’s oldest sign-board was also found at Dholavira, and originally went over the entranceway. Along with the stone-cut architecture that continues into later India, this reveals much more about ancient India.

Kalibangan in Rajasthan is another amazing city.

1. Tandoor ovens (known as kandu in texts such as Sushruta Samhita) – and the process of cooking meats like tandoori chicken have been found here. It was earlier thought such came to India via Central Asian influences, but it is clear such influences continued in India (as in present-day Sindh and Panjab), and spread to Central Asia etc., much like how South Indian cuisine and influences shaped SE-Asian cultures, especially Thailand, Cambodia and Indonesia. Central Asia was once also Buddhist and Indian Universities attracted many students from there. It appears breads such as naan originated here and also spread to Central Asia as well, since the inhabitants ate much wheat; naan and kebabs are noted by Arabs in the 13th century, 400 years before the Mughals; Arabs and Persians also translated many Ayurvedic and other works which influenced their Unani system of medicine and contained many recipes; Arabs also dominated the spices from India and would have taken back some of the Indian culinary delicacies. Recipes would have also influenced this.

There is often a misconception that some dishes from Mughals, due to Hindi terms popularised by invaders. Yet, even common words in Hindi for foodstuffs, viz. goat (gosht), chicken (murgh), onion (pyaj), vegetables (subji), world (duniya), life (zindigi), heart (dil), and even book (kitab) derive from foreign sources; it doesn’t mean they aren’t native to India! Invaders often used their local terms for food etc. that were popular with them – as we see, even common every-day items used by Hindus were replaced with Turkic, Arabic and Persian loanwords in Hindi. The Greeks, for example, identified Krishna as Herakles and Shiva with Dionysus. Even kismet (fate) is commonly used in Hindi to denote karmic fate – hence Hindi, as a common language, uses foreign terms for even things Hindu replacing Sanskrit.


Various dishes such as Pilaf (from which Paella originates) originated in ancient India, from blended dishes, taken back to Europe by Alexander the Great’s soldiers. Other classic dishes from kebabs to biryani have their origin in India, as well; The ancient figure and cook Nala of the Indian epics notes of Mamsodana or “meat-rice”, cooked with various fragrant spices (in his Paka-Darpana), as does the 12th Century text, Manasollasa, which also notes of recipes from modern-day idli in South India, to curries like pasanda, koftas, bondi and even chaats in the North. One recipe notes of pork balls and bacon in curds. The early Sangam literature in southern India, which also dominated the spice-trade also notes of Oon Soru, a dish of meat-rice with fragrant spices added around 200AD.

Again, the important fact to remember is that rice and spices as pepper, long pepper, cinnamon, cassia, star anise, cardamom, cumin, cloves turmeric, ginger etc. came from India to Central Asia and Arabia, where they were then transmitted west. It is thus no wonder we find such dishes originating in India, itself. As noted, Arabs (via spice trade and later influences from Ayurvedic books, trade, astronomy and mathematics from India) and Central Asians (via Buddhism, especially in the early centuries BCE and via the Silk Road trade routes) were influenced by cuisine etc. from Northern India as much as SE Asia was from southern Indian culture and cuisine.

Mamsodana or rice with meat and clarified butter, especially beef/veal (thus, beef biryani) is noted in Brihanaranyaka Upanishad (VI.4.18) around at least 3,200 years ago, said to be a recipe for providing a great son as a great scholar, able to hold debates etc. Interestingly, the modern Saint, Swami Vivekananda who brought Hinduism to the west, is known to have eaten beef! Such appears to do with the fact that Vrisha (the term for bull) also denotes strength, shakti or power – as seen by horned figures in ancient times from the Indus-Valley onwards. In the Vedas, beef or bulls was offered to Rudra (later Bhairava), who himself is often described as a bull in the Rig Veda. Shatapatha Brahmana (XII.7.2.3/6) states bulls are offered to Indra (later Shiva), since bulls as strength (indriya – also senses), as well as speech.

This may give us some clues as to the origin of biryani dishes in India, and their purpose, also.

Charaka, around 3,000 years ago (Charaka, Samhita, Sutrasthana, XXVII. 250 – 256) describes different types of rice preparations, including that with ghee, marrow, meats and fruits – not unlike variations in biryanis today. Likewise, Ashtanga Hridayam of Vagbhat around 600AD (Sutra, VI. 30 – 31) also notes of odana or boiled rice dishes with milk, meat etc (mamsa-odana, biryani), being hard to digest.

Sushruta around 3,500BCE, drawing from older works, also mentions various meat dishes that spread across the globe (along with India’s spices, just as Indian textiles and fashions did):

Mamsa Vilepi or a rice-gruel dish of meats, fruits, sour tastes and vegetables.

-Milk-Meat, processed in meat with fragrant spices, vi. cloves, cinnamon, cardamom, ginger etc. (Su. Sam. Sut. XLVI.352). This is much like modern-day korma recipes, that pre-date Mughals by 3,000 years! Sweetened Vesavara Mamsa (ibid, 365) is similar; it is boneless meat, made into a paste, added with jaggery, ghee, Indian long pepper, black pepper and dry ginger.

Parisushka Mamsa, meat fried in ghee, processed with water, cumin and others. Pradigdha Mamsa is the same meat, placed in milk (ibid, 353). This is not unlike later variants such as keema dahi vada. Vadas themselves are mentioned (ibid 294-295) as vataka and sthunika and noted as being hard to digest, and of many varieties (“sarva vataka” – “all types of vataka“) – showing there were numerous forms and preparations; one form of discs of wheat and green-gram, as also filled with meat are noted (ibid 399). The vegetarian form of keema dahi vada also originated in Manasollasa. Preparations in buttermilk sauces etc. are noted (ibid, 449-457) where Sushruta notes various containers for storage of food preparations.

Here, we see the ideas of stuffed balls and cakes of various kinds, as also keema-parathas as originating in the time of Sushruta, 3,000 years ago or more. We recall that he was also from the more royal dynasties of Benares (Kashi), and hence mentions the foods of the kshatriya castes more.

Ullupta Mamsa or minced meat, often made into kebabs etc. (ibid, 354). It appears such also made its way into the middle-east as well. As noted, Manasollasa states of these recipes later, just in more detail. As tandoors originated in India, as also continuity in such dishes even in Sushruta’s times, shows kebabs originated in India and spread to Central Asia and Persia – perhaps by way of Gypsies, or trade, Indian scholars, or universities. Indian colonies, as via the Silk Road to Baghdad also established colonies where such influences would have existed.

Shulya Mamsa, meat roasted over coals etc. – basically, like kebab meat, or kebab-meat (ibid, 355), also called Pratapta meat, made by adding ghee, cumin, sea-salt and pepper, before roasting. Kebabs come from the ancient Akkadian term kebabu, which may derive from Sanskrit kandava (lit, “cooked in an oven/over coals”) or from kandu. Mahabharat first makes mention of roasting large pieces of meat with spices, juices etc. on spits. Harivamsa (c.400AD) elaborates on this (II.89.55 – 65), stating various substances such as fruit juices of pomegranate, vinegar, salt and black pepper used as marinades were cooked over coals on spikes; sauces of mangoes, vinegar, ghee, salt and pepper with sour fruit pastes, also.

-Bharjita-Mamsa (meat fried in fats, minced and made into pancakes – basically “meat-balls”) and finally, Kandu-pachita, basically tandoori-meat (ibid, 356), meat smeared with mustard powder, fragrant powders after being roasted. Again (ibid, 408), Sushruta mentions foods cooked on coals and mud-pans.

Many such influences were also taken west by the Romani (Gypsies) from India to Europe and the Middle East (by the Domari).

2. Fire-Altars which show continuity with the Vedic-culture to the modern-day. Ancient India’s Fire-cult as seen as early as the Rig-Veda reveals the origin of this, and also goes with the tandoors and the ancient sacred art of cooking.

3. The world’s earliest ploughed field came from Kalibangan also, around 2,800BCE. It shows a high-degree of agricultural sophistication.

4. Tiled floors are seen on houses, much like later and modern-day India. Latticework, not unlike that of later windows, palaces and temples is also found, of alabaster in some Indus cities.

Ancient Indian dress also inspired many across the world also, since cotton and other textiles arose in, and were exported from India since ancient times, to Mesopotamia, Egypt and later Greece and Rome, where such styles were influenced; the Roman toga derived from the Indian dhoti with upper draped garment over the shoulder as seen from Indus Valley times until the time of the Buddha and beyond; the Indus Valley also sports various types of turbans and tunics which spread across the western and eastern world, as well as numerous other headdresses, and hair-styles!

Just as we see later the Buddha sporting various knots, hair-styles and such, so also these are found in the Indus around 2800BCE onwards. Later military and royal tunics seen around 200BCE, as well as royal robes by Satavahana Kings on the older Ajanta Cave paintings, had their origin in the Indus. Tunics are also seen in The sculpture dubbed “Lady of the Spiked Throne” – a kind of bull-shaped ship, or vimana (flying chariot) sports men with tunics/robes and turbans as her guards/attendants, much as we see with later guards depicted in carvings and paintings in the Buddhist-era. Such are also seen on rock-art in Central and Eastern India, going back to 10,000BCE.

Like the art and architecture of India, these would have spread west. The use of dice, from one to six dots and the origin of chess are also from Indus cities – just as our modern numerals (1 – 9) replacing the cumbersome Roman system, zero, trigonometry, medicine and surgery, astronomy etc. spread etc. also was transmitted west via trade and also Indian universities where people studied – especially Takshashila in the western part of ancient India (Gandhara), which attracted many Persians, Arabs, Greeks, Romans and Egyptian students from 600BCE onwards. Here, the spread of Buddhism, Buddhist Monks and also the Sindhi-trade route would have influenced many dress-styles via being exported from India as ready-made textiles and their mode of wearing. Even buttons, for example originated in ancient India, and from the Egyptians to Romans, Indian gold and jewelry made its way west!

The Panchatantra, a work around 200BCE was translated into many languages from Latin to Arabic, and became the basis of fairy tales across the globe; like India’s numerals, integer system and decimal-place system, it is one of her most valuable contributions to the world’s culture – along with chess. Such tales in turn have their origin in the Ithihasa-purana literature – which is seen in the Brahmanas (1900BCE), and stories in the Indus-Valley motifs.

The ancient Indian system of Shilpa-Shastra or Stapathya Veda stands out as a purely Vedic model and is what has made Indus Valley cities famous; their grid-like and town-planning system, as well as hydraulic engineering, flush sit-down toilets, separate bathrooms etc. leading into large sewers – and even public rubbish bins on streets! Such is much as ancient hospitals and such are described in later times by authors such as Charaka, relative to public hygiene.

Thus, many styles of art, architecture, dress etc., especially in Central Asia (once Buddhist, and some regions even belonging to the Indus Culture) simple adapted these when converting to Islam; the once-Buddhist past was superimposed upon their new religion – which once dominated (and originated, from the Indus, spread via trade and education) from Sindh to deep into Central Asia.

The ancient name of the area, the Hindu Kush or Hindu-Killer, relates to the thousands of Hindu craftsmen slaves taken via this route to Samarkand and Bukhara, to build the capitals there.

In the East – India influenced China, Korea, Japan as well as Indonesia, Cambodia, Malaysia, Thailand, Vietnam and the Philippines through Buddhism, Hinduism, Sanskrit literature as well as Indian scripts via southern India – the basis of SE Asian scripts, as well as dress-styles, just as Rome in the west influenced Europe. Epics as the Ramayana and Mahabharata are still performed throughout Asia and sung; ancient Cambodia boast’s the ancient Hindu Temple to Vishnu (Angkor Vat), and Thailand with it’s variants of south-Indian curries, dress and customs, scatterings of Hindu Brahmins (as also in Bali, in Indonesia) boasts southern-influences of architecture and Sanskrit-derived names for their rulers and place-names.

Even down to the anointing of the Thai rulers (Rajapisek, from Sanskrit: Rajyabhisheka – lit. “royal consecration/anointing”), the practices continue, as well as others to Hindu deities as Shiva (notably Triyampawai ceremony).

Just as the south-Indian scripts, dynasties with clothing and architecture, as also curries and spices influenced SE Asia, so also, as we see, Northern India, from things originating in Vedic times in the Indus-Valley, continued onwards and also influenced people west, such as the Arabs and Persians – translators of the Hindu texts, especially thus also gastronomical, as also influences as dress and belly-dancing from the Gypsies, Indian traders and their contact with Indian Universities. Just as the southern Gopura-style influenced SE Asia, so the northern dome and arch-styles influenced the west from the ancient and Indus origins, as also tunics, robes and such.

As with textiles originating in India and being exported, so also thus, North and South, India as the land of exporting rice and spices to the world also generated many delicacies along with these over thousands of years. Some became staples in Buddhist periods in Central-Asia and also the Arab world influenced from India – which were this popularised even more by their local names upon such invaders taking power of India; yet, we see the indigenous origin of such things “Mughal” as 5,000 years old in India, with continuity from later times (500AD – 1200AD), as we do with south Indian influences and those given to SE Asia.

From the naan and kebab, to tandoori dishes and biryani, Northern India has had such an influence on the western world, just as south India did with coconut and tamarind-based curries and such!

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ayurveda diet natural cures ng Uncategorized wellbeing yoga for health

Ritucharya (Seasonal Routines):

[EXCERPT from Up-coming book “Ayurvedic Wellness Tips”]

© Durgadas (Rodney) Lingham/Arogya Ayurvedic Health Ltd.

All Rights Reserved.

No part of this article may be copied or reproduced in any form, without direct permission from the author. Quotes may be used in research works, providing proper citations and references are given.

Ayurveda considers the effects of seasons on our lives, due to their constant changes due to exogenous effects, that can affect our daily metabolic functions, both physically and mentally.

We have discussed in the beginning, how Ayurveda correlates various times of the day and correlates them with the doshas and their aggravation. Likewise, as a part of the Ayurvedic circadian clock, Ayurveda also looks at various effects relative to seasons (ritu), which we will now discuss here, as an important topic, relative to the scope of this book.

As a part of its preventative medicine scince, Ayurveda thus looks at the effects of these seasons and the changes they have relaive to affecting us, as individuals.

According to the traditional six-season model in India, vata accumulates in the summer-time and aggravates in the early rainy-season; pitta accumulates in the rainy or monsoon season and aggravates in the autumn and kapha accumulates in pre-winter and aggravates in the spring.

Here, the six seasons are:

Vasanta
or Spring
Grishma or Summer
Varshaor Monsoon season
Sharada or Early autumn
Hemanta or Late autumn
Shishira or Winter

Today there are many that claim to use the classical six-season system of the classics of Ayurveda (introducing shishira or late-winter / cold season and varsha or rainy / monsoon season) and apply them to western and other environments. Yet, the reality is that that we cannot use the six-season model of Ayurveda as in India, as we don’t have six seasons! Moreover, the seasons also differ in the Northern and Southern hemisphere! In Australasia for example, we celebrate Christmas in the summer-time, not in the cool winter as in the Northern Hemisphere and hence the same regimens and times cannot be superimposed. India is also a tropical nation, whereas others are not and change accordingly.

Moreover, these differ as per nation as per specific climates and cycles also, especially in relation to the North and South pole, which Ayurveda understands well with desha (land or region)etc. which all of this also comes into.

The climates across the US alone can change quite dramatically, especially the South closer to the equator and the North which is closer to the North Pole! This reveals that different models are here required as seasons have different properties even in the North American continent, let alone between continents themselves and localised variations of weather patterns. Land-locked regions of the south are also different in the desert to those bordering coastlines etc.

Even ecologists today employ four-seasonal systems in temperate and sub-polar regions, but employ a six-season system for more temperate or tropical regions. Kerala for example has to be treated as a kind of “rainy season / monsoon” (varsha season) climate due to having the highest rainfall of India. Hence, such issues need to be addressed relative to these sciences, as such again doesn’t apply to the rest of the world – just as the consumption of turkey, chilies, potatoes, tomatoes, pumpkins, avocados etc. native to the Americas[1] is suitable for those habitually used to other foodstuffs in their diets for thousands of years (as Europeans) – whereas such are anti-doted with spices to aid in their digestions in the orient where they were introduced through trade in the past 400 years[2] – what is known as satmya or suitability in Ayurveda, as per cultural and social norms in dietary, lifestyle and other habits that are not always the same. Not all nations eat curries or spiced foods as India does for example and thus may not be able to handle the hotter, more pungent spices (such as Indian long pepper, ginger and garlic) traditionally used in South Asia.

Here we must remember that regions nearer the equator will have different kinds of seasonal effects to those nearer the poles, especially relative to summer and winter. India as a more tropical climate has its system centered more upon this system which differs from many other nations here and thus such properties must be assessed in a more unique manner – just as one should differentiate between predominating doshic factors in a patient, as also their vayas (age) in which doshic predominating factors are high, as also relative to their ethnicity also, as such variations exist. Smaller eyes for example are not always a sign of a vata person, just as a larger nose is not a sign of a kapha person when it comes to race. India possesses various racial types from Caucasoid, Mongoloid, Australoid and Negrito. We have to allow for differences here, just as we do for seasonal changes and changes in climatic factors and properties relative to them.

As such, the following four-season model is adapted to the west and such relative to Ayurveda. We must remember that Ayurveda considered such things as desha (location) and the effects of such regional changes, relative to how it assessed various things and gave such various properties accordingly. We know these by our own regions, once we have understood the gunas or properties of these.


[1] As per Ayurveda, these foods wouldn’t necessarily cause issues to people habitually suited to them, but may for others newly adopting them. Ayurveda often,as Indian cooking, uses spices to “anti-dote” these toxic effects of new foods and those we are unaccustomed to. 

Here, Charaka Samhita, Chikitsasthana, XXX.321-325 gives examples of, just as how the diets of Chinese, Europeans etc. doesn’t affect them, though sometimes contrary to disease, so sometimes like qualities of the doshas can alleviate them, as pitta deep within the tissues can be brought out by heat as in poultices or hot application and that excreta from a fly, though causing vomiting sensations, can also cure it (things which are normally contrary, but in certain cases help the disorder)!

[2] There is evidence to support the use of potatoes, chillies, maize, pumpkins etc. in India and Indian cooking in the pre-Columbian period.  Maize is seen on Hoysala and other sculptures in earlier times, as as early as 100AD (Sorenson, John L & Johannessen,  Carl  L: Scientific Evidence for Pre-Columbian Voyages Sino-Platinoc Papers,  Dept. of  East Asian Languages and Civilisations,  University of Pennsylvania, April 2004.).        Amaranth has also been culyivated since Indus-Valley times (source: https://indianexpress.com/article/explained/indus-valley-non-vegetarian-national-museum-6278349/).

Here, we know that India-America relations were possible in the earlier centuries AD, as also as early as the Ramayana and the Chola etc. Empires. Thus, it’s possible we used chilies much earlier!

According to the Asian Scientist magazine (June 1, 2018), sweet potatoes have have first been cultivated in India itself, and not the Americas as history tells us., due to fossils of leaves around 57 million years ago (Source: https://www.asianscientist.com/2018/06/in-the-lab/fossil-sweet-potatoes-asia-india/ ).


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ayurveda diet

India’s Curry Influence

Today we see many curries across the globe, from the Indonesian and Thai to the classic India, as well as other influences. Many ask how this came to be?

Curries originated in the Indus Valley civilisation, which began as early as 7,000BCE in Northern India, however, many spices came from India to the West, notably cinnamon, cardamom, pepper and condiments such as sugar. Aubergines and cucumbers were also natives to India.

Across SE Asia, from the Khmer people of Cambodia, to the people of Thailand, was a great influence from Hindu and Buddhist India – including why such people use adaptations of the ancient Indian (Brahmi) scripts, via Southern India, where Buddhist and Hindu Monks, as also kings spread their influence of these religions to Japan to SE Asia. Ancient universities at Nalanda (northern India) and Takshashila (ancient Gandhara) attracted students from Greece, Rome as well as the Arab world to Japan, SE Asia and beyond to learn Indian sciences such as Ayurveda (medicine – out surgery came from India, transmitted west by Arabs), mathematics (out decimal system, zero and numerals came from India, as also algebra, trigonometry etc.), Astronomy, Politics etc.

With the height of southern empires as the Chola Dynasty came more influence in the Austronesian world; Austronesians include the Malays, Indonesians, Filipinos, Vietnamese as well as Polynesians (Hawaiians, Maori etc.). These people originated from Taiwan and then to the Northern Philippines, where they dispersed. From early times, the influence of India, including culinary was strong – the use of banana leaves, South-Indian inspired cocnut-based curries with tamarind and black pepper (before tomatoes and chillies were introduced) and various preparations became the norm in these areas, as we see today.

The South Indian influences of various breads (parottas etc.) have worked their way into Malay cuisine, such as Roti Cenai etc., as well as numerous other dishes. In Thailand, red, green and yellow curries with their galangal and ginger, tamarind and coconut milk and creams are strong with south Indian influence to this day, as also their use of Sanskrit (Hindu) place names, names of their Kings, art, dress, writing and architecture, as across the Khmer and Austronesian world also.

In the ancient Indus-Valley culture around 3,000BCE, Indians consumed curries with garlic, ginger, turmeric and other spices and condiments. Aubergines, chickens and others were eaten, and the existence of tandoor ovens for making breads and the classical “tandoori-chicken” are thus the same today in northern India as they were some 5,000 years ago! Not much here has changed, nor in SE Asia.

The genius Piper longum or Indian Long Pepper (Pippali) is the hotter of peppers, originally used to give curries their pungent flavours and fiery tastes, prior to chillies. By contrast, Piper nigrum or Indian Black Pepper (Maricha) was imported by the Romans from India, who, it seems, confused the names (Piper from Pippali – Indian Long Pepper, as opposed to Black Pepper).

India’s influence in areas more traditional still stands, especially in Bali in Indonesia. The influence of Japan also, via Buddhism, martial arts and the Siddha script (derived via Devanagari), as also on China and SE Asia via Indian Vegetarianism has shaped many countries to this day. Here, it has influenced the numerous vegetarian options such as tofu and soy-based faux meats in curries and other dishes across China.

Likewise, India also received various “Manchurian” dishes via trade and influences with Chinese sailors, traders and monks visiting, as Indo-Chinese, blending both worlds.

From 600BCE onwards, Indian universities were homes to various cuisines. Nalanda around 500AD – 1200AD boasted over 10,000 students at a time from, as noted, as vast of Greece, Rome, Egypt to Persia, Central Asia and the Arab world to as east as Japan, and across SE Asia from Thailand to Indonesia, Malaysia etc. This is also how much came to cross-over.

Even the pilaf, which also spurned the Paella and other dishes, originated in the Indian world from the dish of Pilau, which was first seen the Indo-Bactrian and Sindhi world by Alexander the Great and his people, which was taken back to Europe. This rice-dish is mentioned in many Indian classics as well as other literatures.

Thus, let us savour some ancient Indian tastes and contemplate the variations of curries originating in India across the Asiatic world when we next sit down, or chow down on our Thai green curries!


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The Importance of Ojas – Vitality

Ojas or vitality is a key concept in the ancient system of Ayurveda. Ojas is said to be our basic immunity, or immune system and vitality, described as a kind of “sap” in the body.

The ancient author, Charaka (1500BCE) noted (from earlier texts of his mentor, Sri Agnivesh), that ojas is either red (rakta – blood), white or yellowish in the body, and is in the heart. It is responsible for the vitiation or emaciation (kshaya) of the body and impairment of mental and sensory faculties. It is said to have the colour of ghee (clarified butter) and taste of honey (Charaka Samhita, Sutrasthana, XVII.73-75).

Ancient Ayurvedic texts also mention a disorder known as ojakshaya, in which the body starts to shut down, as a result of impairment to the immune-system, causing emaciation of all of the dhatus or bodily tissues, viz. plasma, marrow, blood, adipose, muscle, bone and the reproductive system. This disease is quite different from that of arbuda (cancers, malignant tumours) noted in the body, and appears to be not dissimilar to modern diseases we known, such as AIDS.

Overactive or hyperactive immune systems with inflammations etc. are described as pitta and ama (bile, and toxins) entering into the immune system (ojas), corrupting it and causing these flare-ups. Bile in the body in excess, caused by excess salt-intake, sour foods, alcohol etc. and pungent spices aggravates the small intestine and liver, causing an excess of bile, fevers etc., eventually leading to impairing the immune system. Imagine burning oil beyond its temperature threshold!

Ayurveda thus looked at preserving vitality or ojas in the body. There were many herbs, formulas and substances for this:


  1. The Formula Chyavanaprasha, which contains Amalaki (Elblica officinalis), the “Indian gooseberry”. Rich in Vit. C, this fruit is taken and prepared into this tasty, sweet paste with numerous other herbs. Amlaki is also useful relative to boosting collagen. This formula itself is named after the aged Seer, Chyavana, whose youth is said to have been restored by it, including his weathered skin, to new.

    Amla is also one of the three fruits in the recipe Triphala for eyes, skin and digestive health, and in itself, also helps to promote eyesight and hair.

    Hundreds of rasayanas or rejuvenation pastes or confections exist in Ayurveda for various purposes, including Brahma Rasayana, which contains more Haritaki (Terminalia chebula), than Amla. It is a rejuvenate herb in its own right, also, promoting ojas.

  2. Guduchi (Tinospora cordifolia). One of the most immune-boosting herbs in Ayurveda, it is anti-pyretic, and also useful in cases such as HIV and Cancer to boost immunity of patients.

  3. Hira Bhasma (Diamond Ash) and Swarna Bhasma (Gold Ash). These might seem quite strange concoctions, however, the process of these goes back to the ancient iatrochemical system of rasa-shastra or alchemy in India. Parada or Mercury is also used, such as in the formula Makardhwaja, which is extremely useful for booting immunity, or ojas. These exotic, and expensive formulas are taken in extremely tiny dosages, under strict supervision of practitioners trained in their specific administration, along with specific diets for disorders from cancer, or debility or Parkinsonism.

  4. Shilajit / Mineral Pitch. The term “bitumen” originates originally from the Sanskrit “jatu”, meaning pitch. It was used as early as 3,000BCE in India to seal baths, sewers and drainpipes against leakage in the Indus-Saraswati civilisation (which also boasted sit-down toilets, separate bathrooms, kitchens and bedrooms etc!). Shilajit comes from rocks in the Himalayas and is a great rejuvenate for the skin and hairs. It is also a rejuvenate for the uro-genital system, especially against diabetes (of which, Ayurveda recognises 20 different types – as also Type1 and Type2 for the first time).



    Other forms of dietary aids included the yogic-diet, consisting of wholegrains and also dairy, such as milks infused with cardamom, cloves etc. and sweetened, as well as nuts and fruits, said to help boost immunity.

    We can thus see the importance of boosting immunity in the body, especially against modern pandemics, and also general viruses and seasonal changes alone, that can disturb the natural rhythms in our bodies.

    Simple things such as taking in garlic cloves daily, can also assist with immunity, especially disorders such as fibromyalgia. Garlic cloves boiled in milk,. with a little sugar added, can also help keep disorders at bay and boost immunity on a daily basis!


    References:

    -Charaka Samhita
    -Sushruta Samhita
    -Ashtanga Hridayam
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Ayurveda and TCM:Comparison of Basic Forces and Constitutions

by Durgadas, R.A.P, AYT, Ved Kovid


Dip. Nat., Dip. P. Psych,

ALC, Ayu. Clin, Ayu. Pharm, AMPKT, AMBT, Ayu. Astr.

(c) Durgadas (Rodney) Lingham / Arogya Ayurvedic Health Ltd

All Rights Reserved.

NO PART OF THIS ARTICLE MAY BE COPIED OR REPRODUCED IN EITHER ELECTRONIC OR PRINT FORM WITHOUT DIRECT PERMISSION FROM THE AUTHOR.

Basic Concepts:

The three forces of Qi, Yin and Yang correspond to Prana (breath or life-force), Ojas (vitality) and Tejas (radiance) in the Hindu system. Yin-Yang also correspond to the two viryas or potencies relating to energetics of foods in the Ayurvedic system of shita (cool), a Yin-energy and ushna (hot), a Yang-energy. 

In the Vedas, these energies were represented by the terms Soma (Yin-energy, as lunar, vitality and feminine) and Agni (Yang-energy, as fire or a solar-energy, metabolism, heat and a masculine energy). They are also better expressed by the deities dual-deities Mitra-Varuna, here, Mitra as the Sun and Day representing the Yang-energy and Varuna as the Cosmic Waters, Moon and Night, representing the Yin-energy. The two go together in the Rig Veda, the oldest text of the Hindus, upholding cosmic law (rta).


Constitutional Issues:

Ayurveda typically works with a dual-elemental model of Vata (air and ether), Pitta (fire and water) and Kapha (water and earth) and their various combinations of seven main types (adding combinations of Vata-Pitta, Vata-Kapha, Pitta-Kapha and Vata-Pitta-Kapha).

These are formed in two ways – one as the Prakriti of the person or their own biological nature, determined by genetic and other factors, which remains fixed through the lifetime and the Vikriti or temporal change from nature, also known as a dosha (vitiation / blemish), which is how Vata, Pitta and Kapha are viewed in a negative sense as causing disease when in excess. In a positive sense, they are known as dhatus (that which upholds).

Hence, both TCM and Ayurveda employ the five-elements and cosmic systems of Praja-Tejas-Ojas and Qi-Yang-Ying. The Hindu Ayurvedic system represents the five elements in a slightly different manner, adding akasha (ether) and vayu (air) to the other elements of fire, water and earth that are also used in TCM.

While in the Hindu system, the gallbladder and liver are Pitta-organs, they are Wood in the TCM system and correspond to the element of wind, or Vayu of the Hindu system, whereas Metal corresponds to the large-intestine and sky, hence Akasha or ether / space of the Hindu system, giving us correlations between the elements.

Nine-fold Types:

The Nine-fold Constitutional type in TCM however, can be connected to the Hindu system of the Navagrahas or Nine-Planets. Yet, there also exist some differences between the element and planetary correspondences of the two systems and some similarities.

Moon and Sun are Yin and Yang, which connect to Kapha-Ojas and Pitta-Tejas of the Hindu system respectively. Whereas Saturn represents air in the Hindu system, it is earth in the TCM system; Jupiter is ether in the Hindu system and wood (air) in the TCM system; Venus is water in the Hindu system, but Metal (thus ether) in the TCM system, while Mercury is earth in the Hindu system and in TCM, it is water. Mars however is fire in both systems.

Naturally however, these change as per their elemental-makeup and doshic models in Ayurvedic astrology. However, we can connect the Nine-Fold TCM system of Constitutional Types and disorders with the planets they correspond to of the Navagrahas (nine planets) in the Vedic-system.

There are however, many ways this can be expressed and there is no clear-cut or one-way definitive correlation between the two systems – but there are similarities, based upon the closest approximations. 

Here we can note the factors relative to both vikriti (deviation from natural state / disease) and also Prakriti (individual constitution)


Rahu –  Qi Deficiency
Rahu is the north-lunar node, the head of the dragon and ecliptic (as well as a formless) shadowy planet more a pure Vata (as ether) type and thus causes coldness, dryness etc. as the air-element of Prana is not there to balance it out. It is the head without a body and hence lacks any grounding, since akasha or ether is pure space alone as sattvas or purity, with not even action (rajas) present as it is in Vata.  Rahu represents Vata in its more toxic stage (amavata) relating to rheumatic disorders.


Ketu – Qi Stagnation
Ketu is the south lunar node, the tail of the dragon and a formless planet like Rahu, who represents the stagnating form of Vata or Prana which manifests anger, anxiety etc. caused by the headless Ketu, who represents the paranormal side of Mars (blood stasis) with some Vata added there also. It is hence unpredictable in nature and extremely emotional – the proverbial headless constitution.


Jupiter – Damp-Heat
Jupiter is a Kapha-Pitta type with a slightly higher percentage of water to fire ratio and thus creates a kind of “damp-heat” type constitution and disorders. 

Saturn – Genetic deficiency
Saturn is predominantly pure Vata (air) which causes a vitiation to our ojas or vitality (yin) and thus creates a predisposition for allergies and diseases of a more genetic nature and weakness overall. Saturn is also the planet of karma, representing genetic conditions and a fragile and extremely weak constitution.

Mercury – Yin-Yang Harmony
Mercury holds the energies of all five elements of Vata (air+ether), Pitta (fire and water) and Kapha (water and earth) equally


Moon – Yang Deficiency
The moon is very cold and composed Kapha-Vata with a predominant of water and only a secondary nature of air. It lacks therefore, the warmer natures of fire and craves it, always feeling cold in extremities and lacking enthusiasm and metabolism.

Mars – Blood-Stasis
Mars is more a Pitta-Rakta type, with fire+water vitiating the blood and causing several disorders. As a more purely Pitta-type, it has 50% fire and 50% water, which easily creates disorders in the blood-system itself by an excess of either of these. When blood combines with Pitta in Ayurveda, it stagnates and causes diseases due to an excess of bile such as hepatitis and jaundice.
 

Venus – Phlegm-Dampness
Venus is Kapha with a a 75% water and 25% earth makeup. Being mainly a watery and emotional planet, it combines with earth also, as it is also the planet of materialism and density, creating our desires to manifest physically.  It is more damp than the Moon however, owing to the asuric or negative nature which connects to the celestial Soma, guarded by the Bhargava Seers and correlating to the goddess Lakshmi (Venus, Aphrodite), herself born from the churning of the ocean of milk (kshira).

Sun – Yin Deficiency
The Sun is Pitta, but is the fire that burns out our ojas and is hot, lacking Yin, being Kapha and grounding (water and earth). Such types hence dislike the hot climates represented by the Sun.

 
Ninefold Types and the Gunas:
 

Another way we can express these is the eight-fold virya or potencies of Ayurveda: 
mrdu (mild), tikshna (sharp), guru (heavy), laghu (light), snigdha (unctuous), uksha (dry), shita (cold), ushna (hot). The ninth would connect to the Yin-Yang Harmony type in TCM, where all such are in balance, connecting to the balance of the two main potencies in Ayurveda of hot (ushna) and cold (shita).

We hence see that there are possibilities of connections within each system itself, if we examine them from primal roots. 

There are many combinations here that can correlated to the TCM systems. Naturally however, TCM employs a five-element system, as some original forms of Ayurveda also do. 

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Taking Care of Yourself Amidst COVID-19

PLEASE NOTE: THIS ARTICLE IS PURELY FOR EDUCATIONAL PURPOSES ONLY AND DOES NOT SEEK TO TREAT, CURE OR PRESCRIBE, OR ACT AS AN ALTERNATIVE FOR ANY CONDITIONS, ESPECIALLY NOT COVID-19. ONE SHOULD ALWAYS SEEK PROFESSIONAL MEDICAL ADVICE FROM THEIR HEALTH CARE PROFESSIONALS SURROUNDING THE COVID-19 VIRUS AND COMPLICATIONS ARISING FROM SUCH.

THIS ARTICLE MERELY ADDRESSES SUCH BASED ON TRADITIONAL AYURVEDIC PRACTICES ALONE, AND AS NOTED, IS PURELY FOR EDUCATIONAL PURPOSES ONLY.

Amidst the latest scare and also hysteria that has ensued, we must remember some things to keep us reasonably calm and level-headed, so as not to “freak out” and cause more issues for ourselves – and also others!

Anxiety:

It’s normal to be anxious, as a natural human response to any major calamity or epidemic. However, we mustn’t get too hysterical and remain calm as much as we can by stopping our minds and thinking rationally.

In certain situations, the best we can do is to remain careful about things, and take precautions, but remember the situation is such that it is out of our control, and we must develop a certain level of faith, either personally (philosophically) or in our world leaders to put steps in place to help us go forward and keep safe. Keep this in mind!

Secondly, food will not run out. There is no need to usher in Armageddon by impulse and stress-buying. Supermarkets have measures in place for deliveries and such, if need be, and the supply chains and factories remain open. Supermarket staff, merchandisers and reps of groceries and produce are currently in demand themselves and are working around the clock to keep the supply chains open. Yes, by all means “stock up”, but don’t become too hysterical due to the social anxiety out there and take every day as it comes; don’t become a doomsday prophet!

Whilst the news and advertising media can be useful, it is also naturally hyperbolic in nature and tends to cause more stress and anxiety, especially surrounding epidemics such as COVID-19. Look at how we, as humans, compare ourselves to the stereotypes on Television soap-operas and also advertisements relative to lifestyle, relationships, body-images etc. and also buy into consumerism as a result of such manipulation, for example. Now apply that to the current situation regarding the Coronavirus!

Simple herbs as Brahmi (Barcopa monnieri), Valerian and others can help with anxiety and also help us to reason things better – even the causes of our own anxiety. Ancient yogis used to drink a beverage of Brahmi leaves made into a tea, for enhancing mental faculties, especially discernment and reason – often in periods of social and political strife in ancient India, so as to better deal with these situations by looking at the whole.

The mindfulness method of STOP method also helps:

Stop and simply take a breather. Stop the mind for a second!

Take a few breaths. Here, slow, yogic breathing helps as well.

Observe any thoughts that come to mind and associated emotional responses. In yogic, this goes deeper with manasika-vichara or mental-questioning and origins of thoughts.

Proceed
 in another direction. Stop looking at or associating with triggers of our anxiety, especially the virus and do something more conducive, such as yoga, meditation, a walk or applying some of the techniques Ayurveda recommends to stay healthy. Be around positive people and recognise change – not hysteria!

DO NOT PANIC! Humanity has historically been a very resilient species and we’re still here, despite numerous world wars, plagues and other epidemics as the swine flu, SARS etc. and we’re still here!

Keeping Healthy:

The ancient system of Ayurveda tells us that two things cause diseases, primarily; low ojasa (immunity) and impaired agni (metabolism). When both are compromised, then disease manifests.

Ayurveda isn’t simply about a few simple herbs in villages, either. It has one of the world’s most ancient and advanced system of microbiology and surgery – from where many of our current techniques arose! Classical texts mention that wise-spread plagues and epidemics were primarily the result of corruption in society; visha-vayu (toxic air) here also referred to numerous airborne viruses and bacteria that was easily spread via air and also touch (sparsha – connected to the subtle element of air or vayu). Thus, if there is toxic air in society, viruses will spread via touch also, as with COVID-19, such as the ancients understood.

Cleanliness and good personal hygiene related to sparsha (touch, or air) is hence important. Many plagues broke out in Europe as a result of bad personal hygiene also – especially cleaning of the skin – and hands.

Indian culture has always advocated cleaning of the hands before and after meals to help prevent these issues.

Aloe-vera gel, neem powder and alcohol can make a good”home-made” sanitizer. Indian culture also believes that cow’s urine and dung also possesses these qualities, as well. I am neither stating one should be using these, or not relative to COVID-19 – I am simply stating what our ancestors have said!

Some basic tips, however:

1. Immunity Boost: Chyavanaprasha, the main ingredient which is the anti-oxidant and immunity-boosting Amalaki (Indian gooseberry), high in Vit. C has been used for both low immunity (ojasa) and also respiratory conditions for millennia.  This can be taken daily to help prevent issues relative to COVID-19. Again, whether or not it is 100% effective remains to be seen – but there it won’t do any harm and can, according to the classics, help develop immunity with many disorders and help with classic respiratory disorders as well.

The classic “Golden Milk” with turmeric and milk, as well as spices as cardamom and ginger is also said to be good for vitality.

Guduchi (Tinospora cordifolia) is also useful as it helps boost our immunity, as also does Sheelajit, the ancient mineral pitch.

2. Metabolism: Boosting our metabolism means metabolism of all tissues in the body also, and proper enzymic function. The classic formula Trikatu (Indian long pepper, Black pepper and Ginger powder) is a classic for sluggish digestion – and also lung congestion and related issues, as also is Holy Basil or Tulsi (Ocimum sanctum).

These help prevent disorders of the lungs and respiratory system. Ayurveda has a long-standing history of treating severe forms of TB (rajayakshma) as also pneumonia (swasanaka-jwara) by helping the lungs, as also with alchemical formulas.

To boost metabolism at home – a simple drink of warm lemon juice, ginger powder and black pepper powder can help. This also helps to dispel kapha or mucous which develops in the stomach and lungs and causes issues.

Viruses are seen as tamasika (darker and stagnant) in nature and hence need some rajas (agitation, movement or aggression) to be dealt with, returning to a state of ultimate health, or sattvas. Such spicier herbs combined with those that protect the lungs, immune system and help treat pneumonia are useful.

3. Oral Hygiene: Ayurveda tells us that we should always crape our tongue with a tongue-scraper and brush our teeth on a daily basis, as also chew mixtures of cardamom for fresh breath, and rub our gums with powders of cinnamon, clove, cardamom, rock-salt or triphala powders to keep gums healthy. These formulas, as also triphala also help with any bacteria and reduce excess bleeding and mucous; scraping the tongue also does this and improves metabolism.

As per the current climate, these are very minor measures but could be conducive towards helping with viruses as COVID-19, especially with sufferers and their compromised respiratory systems, so as they do not become too vulnerable to abcterial infections that complicate the virus they suffer from already.

These methods are simply all about trying to be healthy, and again, are not a replacement for professional advice or treatment, but simply what Ayurveda has recommended for thousands of years, as also methods of “preventative medicine”, Ayurveda is also known for – just as authorities are telling us relative to keeping hands clean, using hand sanitizer, wearing gloves and isolating ourselves at present.


Namah Shivaya!

-Durgadas


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