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Eating for Balance

Eating for Balance

Choosing Foods for An Ayurvedic Diet
By: Shreelata Suresh  www.pioneerthinking.com

According to ayurveda, every individual has unique needs for balance. Since diet is one of the most important ayurvedic tools for achieving balance, ayurvedic healers generally design individualized diets for people they see, based on various factors such as age and gender, the doshic tendencies that need to be balanced at a given time, the strength of the body tissues and the digestive fires, and the level of ama (toxins) in the body. The place where a person lives and the season are also factors that affect dietary dos and don’ts.

Notwithstanding the individualized approach to choosing foods for balance, there are some universally applicable principles that are important to follow if you are living an ayurvedic lifestyle:

1. Include the six tastes at every main meal

In ayurveda, foods are classified into six tastes–sweet, sour, salty, bitter, pungent and astringent. Ayurvedic healers recommend that you include all of these six tastes at each main meal you eat. Each taste has a balancing ability, and including some of each minimizes cravings and balances the appetite and digestion. The general North American diet tends to have too much of the sweet, sour and salty, and not enough of the bitter, pungent and astringent tastes.

A fruit-spice chutney or a spice-mix can provide a little of each of the six tastes if you are in a hurry, but it is ideal to choose foods from each category for complete, balanced nutrition. Just in the category of fresh vegetables and herbs, for example, you could choose fennel bulb or carrot for the sweet taste, fresh lemons for sour, arugula or endive for bitter, radish or white daikon or ginger root for pungent and cabbage or broccoli or cilantro for astringent.

The Amalaki Rasayana, made from the Amla fruit, offers five of the six ayurvedic tastes–all except salty.

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