Ananda The Ayurvedic wisdom and recommendation plan for health

Transcription

1 Your Ayurvedic constitution in centages 50% Vata: Bitter, ngent and astringent increase Vata, eet, ur and salty decrease Vata 20% Pitta: Sour, salty and ngent increase Pitta, eet, bitter and astringent decrease Pitta 30% Kapha: Sweet, ur and salty increase Kapha, ngent bitter astringent decreases Kapha Table headings explained Rating: The % in this column is based on a week with 3 meals a day, 21 meals in total. The number represents the centage needed to aggravate a n. However, bear in mind that this is not an exact science, it s just meant to give you an indication as to the amount needed to disturb you. No food is listed as 100% because it is possible to over eat or consume any food to the point of aggravation. In the same way, almost no food is listed as zero, because in most cases, eating any food once week isn t going to aggravate your constitution. And the best thing for everybody in all circumstances is to eat a varied diet. 100% 80% 60% 40% 20% 0% week (i.e. can be eaten at every meal) week week (i.e can be eaten once a day) week week week (should be avoided) % Can be consumed daily. When sick, these foods have priority % To consume with moderation % To be avoided as much as possible. Not to be consumed more often than a few month. : Influence of the food on the doshas. Minus (-) means that it decreases the dosha and is thus beneficial. Plus (+) means that it increases the dosha and is thus NOT beneficial. Furthermore, VP- means that it is better for vata than for pitta. PK+ means it is worse for pitta than for kapha. An equal sign (=) means that the food is generally balanced for all constitutions unless taken in excess. : In Ayurveda, there are six tastes or s: eet (), ur (), salty (sa), bitter (bi), ngent (), and astringent (as). Ayurveda recommends including each of the tastes in every meal. The belief is that incorporating all six tastes in your meals and adjusting the amounts to your nal constitution will help you maintain good health, and feel satisfied overall. : The immediate impact on agni (digestive fire), either or and me. : The end result of digestion (long term effect on the body). Animal products Beef Buffalo Chicken (dark meat) Chicken (light meat) Clam Crab Duck Eggs Fish (fresh water) Fish (salt water) Goat Lamb Lobster Oyster Pork Rabbit Salmon Sardines Shell fish Shrimps (33),sa,sa,sa,sa Page 1/9

2 Tuna fish Turkey (dark meat) Turkey (light meat) Veal Venin (25) Beans Adzuki Black beans Black eyed peas Black gram (urad) Chick peas Dal Dal (chana) Dal (mung) Dal (tur) Dal (yellow) Fava beans Kidney Lentils Lima Mung Navy Peas Pinto Soy Soy cheese Soy ice cream Split peas Tempeh Tofu (61) (32) (56) (19) (52) (32) (31) (18) (28),as,as,as,as,as,as,as,as,as,as,as,as,as,as,as as,,as,as,as,as,as,as,as Beverages Alcohol (above 15%) Alcohol (under 15%) Apple juice Beer Carbonated mineral water Carrot juice Coffee Cranberry juice Green vegetable juices Herbal teas (fruit or astringent) Herbal teas (spice) Ice cold drinks Milk (22) (25) (24) (12) (19) (4) (59) PKV+ K-PV+,,bi,,,bi,,as,,,bi,,,bi as, bi,as as,,bi,as Page 2/9

3 Orange juice Soft drinks Sour fruit juices Sweet fruit juices Tea (black or green) Water (cold) Water (warm) Wheat grass juice Wine (dry white) Wine (red) Wine (eet white) (58) (18) (18) VKP+ (63) (70) (11) (13) (58) (14) KVP+ (59) (31) (29) (33) (24),,as, bi,,as,as,bi,as,,,bi,,bi,,,,bi,sa,as,,sa,,,,as,,as,,as,,,as,,as, as,,as Dairy Butter (salted) Butter (unsalted) Buttermilk Cheese (blue) Cheese (feta) Cheese (goat) Cheese (hard) Cheese (ft) Cottage cheese Cream Cream cheese Frozen yogurt Ghee Goats milk Ice cream Kefir Milk (whole) Paneer Sour cream Soy milk Yoghurt Fruits Apples (cooked) Apples (raw) Apricots Bananas Blackberry Blueberry Cherries Cranberries Dates Dried fruits Page 3/9

4 Figs (dry) Figs (fresh) Grapefruit Grapes (ur) Grapes (eet) Kiwi Lemons Limes Mango Melons Nectarine Oranges Papaya Peaches Pears Persimmons Pineapple Plums Pomegranates Prunes Raisins Raspberries Rosa silvestre/ Rose hips/sweet briar Strawberries Tangerines Watermelon V-P+K= V-P=K+ PKV= VP-K=, as,,as,as,,,,,,as,,as,,as,as,, Grains Amaranth Barley Blue corn Buckwheat Corn meal Couscous Dough breads Durum wheat Grains uncooked or dry Granola Kamut Millet Muesli Oats Oats (cooked) Pancakes Pasta (wheat) (52) K-VP+,as as,,as,as Page 4/9

5 Polenta Popcorn Quinoa Rice (basmati) Rice (brown-long/short) Rice (white-long/short) Rice (wild) Rye Sago Spelt Tapioca Wheat Yeasted bread (60) (13) (52),as,as,as,as,as, Herbs & spices Anise Asafoetida (hing) Basil Bay leaf Black pep Caraway Cardamon Catnip Cayenne Chives Cilantro Cinnamon Cloves Coriander Cumin Dill Fennel Fenugreek Garlic (71) (65) (82) (57) (70) (65) (72) (67) (73) (62) (75) K-PV+ PKV= Ginger Gomasio Horseradish Majoram Nutmeg Oregano Pepmint Rosemary Saffron Sage Salt (rock) (59),,,, bi,,sa,bi, as, sa,,as,bi,as sa Page 5/9

6 Salt (sea) Spearmint Star anise Tarragon (Estragon) Thyme Turmeric (60) KVP= sa, bi,,as Miscellaneous Baking powder/da Carob Chips Chocolate (dark) Chocolate candy Cookies Ketchup Mayonaise Mustard (non-organic) Mustard (organic) Tamari/Soy sauce Vinegars Yeast (4) (4) (10) (24) KP-V= VPK+ KPV+ PKV+ as,as,sa,bi,,bi,, sa,,bi Nuts & seeds VPK,bi,as Almond Apricot Avocado,as Almonds (peeled) Brazil nuts Cashews Charoli Nuts Chestnut Coconut Flax seeds Hazelnut Macademia nuts Peanuts Pecans Pine nuts Pistachio Pumpkin seeds Sesame seeds Sunflower seeds Tahini Walnuts Oils Page 6/9

7 Canola Castor Coconut Corn Flaxseed Lard Margarine Mustard Olive Peanut Safflower Sesame Soy Sunflower (13) (57) (32) KPV+ (15) (17) (17) (29) (29) (28) KVP+ VPK+,as bi,,,,as,as,,as Sweeteners Brown sugar Fruit sugar/fructose Honey Jaggery Lactose Maltose Maple sugar Maple syrup Molasses Rice syrup Stevia Sugar (raw) Sugar non refined cane White sugar Vegetables Alfalfa sprouts Aloe Vera Artichoke Asparagus Avocado Bean sprouts Beet greens Beets Bell peps Bitter melon/karela Broccoli Brussels sprouts Burdock root Cabbage (56) (P-) bi,as,,,as,bi,as as, K-VP+,as bi, as, as, bi,,as, as, Page 7/9

8 Carrots Cauliflower Celery Chard Chili peps (eet & hot) Chinese cabbage Collard greens Corn Cucumber Dandelion Eggplant Green beans Kale Kelp Kohlrabi Leafy greens Leeks Lettuce Licorice root Mi Mushrooms Nettle Okra Onions (cooked) Onions (raw) Parsley Parsnips Pickled/Fermented foods Potatoes Radish Raw vegetables Rhubarb Rutabaga Seaweeds Shallots (cooked) Shallots (raw) Shiitake Spaghetti squash Spinach Sprout Squash Sunflower sprouts Sweet potatoes Tamarind Tomatoes Topinambur (69) (59) (61) (22) (61) (28) (56) (52) K-PV+ K-PV+, as, as,,sa as,,as bi,,as,as as,,bi sa, as, bi,,,, as,bi sa,,,as as,,,as,,sa as,,as bi,as, bi,as sa,as,,,as,, Page 8/9

9 Turnips Water chestnuts Watercress Wheat grass Wild yam Zucchini (33) (29) Page 9/9,as