This is based on the fundamental concept that “like increases like, and opposites reduce opposites.” For example, if there’s too much lightness in Vata, foods with the opposite heavy quality will be recommended; conversely, if there’s heaviness in Kapha, foods with light qualities will be selected. This approach considers the tastes (Rasa), qualities (Guna), and potency (Virya) of foods. For a meal to be complete and healthy, according to Ayurveda, all six tastes or Rasa should be present: sweet, sour, salty, pungent, bitter, and astringent.

• Sweet is found in all grains, sweet fruits, and of course, desserts. It pacifies Vata, the lightest and most unstable Dosha. This explains why we crave these foods when we experience physical, mental, and emotional instability. It also pacifies Pitta and imbalances Kapha.
• Sour is present in citrus fruits, other acidic fruits, yogurt, sour cheeses, fermented foods, and vinegar. It pacifies Vata but imbalances both Pitta and Kapha.
• Salty is found in any food with added salt. It pacifies Vata but imbalances Pitta and Kapha.
• Pungent is found in all spices. It pacifies Kapha, the heaviest Dosha that requires stimulation, but imbalances Pitta, which is already hot, and Vata.
• Bitter is found in certain spices like turmeric and fenugreek, as well as in leafy green vegetables. It strongly pacifies Pitta, is good for Kapha, and imbalances Vata.
• Astringent is the taste of unripe fruits and legumes. It balances Kapha and Pitta but imbalances Vata.

In addition to taste, it’s essential to consider the qualities (Guna) of foods: heavy-light, oily-dry, hot-cold. Every food has multiple qualities that influence the ability to balance the three Doshas. For example, heavy grains like wheat and buckwheat pacify Vata but imbalance Kapha; light grains like barley and millet balance Kapha and Pitta but imbalance Vata. Oily foods are appreciated by Vata but imbalance Kapha, and to a lesser extent, Pitta. Dryness, characterized by low oil and ghee content, is beneficial for Kapha and Pitta. Hot foods are suitable for Vata and Kapha but not for Pitta, while cold foods are good for Pitta but not for Vata and Kapha.

The Importance of AGNI in Ayurveda

AGNI, which means “fire” in Sanskrit, is the term used in Ayurveda to describe digestive power. It metabolizes external nutrients, separates them from waste, and transforms them into elements that are homologous to the body. AGNI is comparable to modern concepts of “digestive enzymes” but also extends to subsequent stages of metabolism. Therefore, AGNI can also be defined as the body’s “metabolic power.”

A person becomes ill if their digestion is weak, but lives long and free from disease if their digestion is strong (Caraka Samhita).

“Life span, strength, health, enthusiasm, robustness, luster, immunity, energy, and quality of metabolism all depend on the quality of digestion” (Caraka Samhita).

“Prana Vata receives the food and transports it to the stomach, where it is broken down by digestive juices and transformed by enzymes (Pachaka Pitta) activated by Samana Vata. The digestive fire cooks the food taken in the right quantity and at the right time, dividing it into RASA (nutritive fraction) and MALA (waste), just as fire cooks rice grains in a boiling pot” (Caraka Samhita).

Vegetarianism and Ayurveda

It is not necessary to be a vegetarian to benefit from Ayurveda. Although the best diet for Ayurveda is vegetarian, meat-based foods are also considered. In treating many diseases, a vegetarian diet or moderate use of meat or fish is often recommended. In specific pathologies, the use of meat is discouraged.

Modern scientific research has shown that a balanced vegetarian diet is the best and healthiest. For example, the incidence of colon cancer and other types of cancer is much lower among vegetarians than non-vegetarians. Additionally, the incidence of obesity, a risk factor for cardiovascular diseases, hypertension, and diabetes, is significantly lower among vegetarians. The same applies to cholesterol levels. Diet is very important for our health. According to the American Cancer Society, up to 35% of the 900,000 new cancer cases each year in the United States alone could be prevented simply by following appropriate dietary habits.

Whatever diet has been prescribed for you, please follow it easily and comfortably. If you regularly consume meat, start by reducing red meats and pork and replace them with fish or poultry and turkey. Over time, you’ll find that you can reduce even these without effort or strain on your physiology.

AYURVEDIC CUISINE

In every Ayurvedic treatment, diet plays a fundamental role. Our doctors have developed an Ayurvedic menu that generally balances the Vata Dosha.

The menu is very varied and has been enriched with tasty recipes from the Mediterranean diet. The meals are freshly prepared daily and served in the departments.

Correct Diet for Vata Dosha:

Vata Dosha is the principle of movement. Therefore, people with high Vata are often restless and stressed. As the Vata season approaches, from late October to February, the hustle and bustle of daily life increase the Vata Dosha. It becomes important to eat calmly and peacefully. Meals that calm Vata Dosha should always be cooked, warm, and easy to digest.

• Recommended Fruits: Sweet and ripe fruits, apricots, avocados, berries, grapefruits, fresh dates and figs, cherries, coconut, melon, mango, nectarines, oranges, peaches, grapes.
• Recommended Vegetables, Legumes, and Grains: Cooked vegetables, green beans, leafy green vegetables, black chickpeas, mung dal, cucumbers, carrots, beets, celery, asparagus, celeriac, sweet potatoes, semolina, cooked oats, basmati rice, wheat.

Correct Diet for Pitta Dosha:

Pitta Dosha is the principle of metabolism. Therefore, for Pitta people, regular meals are essential. During the Pitta period, from July to October, the hot temperament of Pitta types can be stimulated more quickly. In this period, even the other Doshas tend to overheat. For this reason, Pitta types should eat regularly and consume foods at room or body temperature.

• Recommended Fruits: Sweet fruits, apples, avocados, pears, figs, pomegranates, cherries, mangoes, melons, plums, raisins, grapes.
• Recommended Vegetables, Legumes, and Grains: Sweet and sour vegetables, leafy green vegetables, cauliflower, green beans, broccoli, chickpeas, mung dal, cucumbers, potatoes, sprouts, cabbage, squash, chard, green peppers, green salad, celery, asparagus, zucchini, barley, cooked oats, rice, wheat.

Correct Diet for Kapha Dosha:

Kapha Dosha is the principle of structure. Kapha types are often characterized by constancy and slowness, which also translates to slow digestion. Stimulating foods are key. From March to June, the typical early-year fatigue of Kapha types also affects the other Doshas. Countering this process with proper nutrition becomes even more important.

• Recommended Fruits: Less sweet fruits, apples, apricots, berries, pears, pomegranates, cherries, mangoes, persimmons, peaches, cranberries, raisins, dried fruits.
• Recommended Vegetables, Legumes, and Grains: Artichokes, eggplants, leafy salads, broccoli, chicory, fennel, carrots, potatoes, garlic, cabbage, peppers, radishes, beets, celery, spinach, onions, quinoa, millet, buckwheat, barley, oats, couscous, chickpeas, mung dal.

Timing of Meals and Their Effects:

Ayurveda not only identifies foods suitable for different Dosha types but also offers practical advice on when to eat. It is advisable to wake up early and have breakfast. Between 6 and 10 a.m., digestion is relatively weak. If breakfast is eaten during this time, light foods are recommended. From 10 a.m. to 2 p.m. is Pitta time: in Ayurveda, this is when the main meal of the day should be taken. From 2 p.m. to 6 p.m. is Vata time, when a sweet, spiced tea is recommended. From 6 p.m. to 10 p.m. is Kapha time, and it’s forbidden to eat heavy meals at dinner.

In addition to the times of day, Ayurveda also considers the seasons:

• Kapha months: From March to June. During this time, appetite decreases, making it ideal for fasting.
• Pitta months: From July to October. During this time, cold and moist foods are recommended.
• Vata months: From November to February. During these months, the digestive system operates at maximum efficiency.

Ghee: The Butter of Ancient Times

In Ayurveda, or the Science of Life, ghee is recognized as one of the most effective means for rejuvenation. It is considered an elixir of life due to its regenerative and cell-renewing effects. Ghee, along with milk and honey, is a natural element used in Ayurvedic dishes. It is produced naturally: unsalted butter is clarified, removing water and proteins, resulting in a purely natural product. Ghee has many internal and external uses. It is a staple nutritional element and should be a basic ingredient in every kitchen, also serving as a home remedy. It is used in the production of cosmetics and Ayurvedic preparations.

Ghee, along with water, is vital for body purification. Ayurveda cannot be imagined without ghee. It is easily digestible and soothes stomach burns. It is easily absorbed by the intestines and flows directly to the body’s cells, helping to balance stress and nervousness in modern people.

Ghee in Cooking

Ghee has been used since ancient times for food preparation. Even during the Renaissance, it was known alongside livestock and wheat as a valuable asset, often referred to as “liquid gold.” Ayurvedic cuisine uses ghee instead of butter and oil, as it is more beneficial and yields good results with minimal consumption. It does not require refrigeration, is easily digestible, and its slightly sweet taste enhances dishes, making them richer and more flavorful. Ghee can be used for cooking, frying, and roasting without losing its qualities; other oils and fats become difficult to digest at high temperatures.

Ghee is the only fat that benefits the body rather than weighing it down. This fat aids digestion, and those needing to avoid fats can still enjoy sweets and fried foods without compromising cholesterol levels or liver and bile function. Ghee helps maintain balanced cholesterol levels. It is excellent for frying spices, flavoring steamed vegetables, and seasoning bread with various spices (functioning as regular butter). It also helps eliminate chemical residues, such as pesticides, found in our food.

Ghee as a Home Remedy

Ghee can be used both internally and externally, making it a universal remedy. Shortly after childbirth, a mother gives a few drops of ghee to her baby, as it is excellent for the sensitive skin of newborns. The mother uses it as a relaxant and digestive aid. Consuming ghee helps eliminate existing bodily congestion. In the morning, it protects the facial skin and can also be used as an aftershave. Applied in the nose, it cleanses and protects against colds; when applied to the feet at night, it promotes restful sleep. Drinking warm milk with ghee helps improve sleep and ensures regular bathroom visits in the morning. For tired eyes, it relieves fatigue and strengthens vision at night. It is also recommended as a makeup remover; it protects hands from cracking in cold weather and removes stubborn dirt from fingers. Finally, it is an excellent remedy for removing tough stains like oil from clothes (absorbs very well) and for refreshing and restoring surfaces such as metals, wood, or plastic.

Ghee in Medicine

Many Ayurvedic medicinal preparations use ghee as a base substance. This medicinal ghee contains various medicinal plant extracts prepared according to strict rules and then mixed with ghee. It is an Ayurvedic remedy with multiple uses: internally as medicine for specific diseases, and externally as a massage cream or poultice. The therapeutic power of ghee as a Rasayana (natural healing power), combined with medicinal herbs, enhances their healing potential. Every Ayurvedic therapy begins with a ghee treatment, as nothing else binds the body’s toxins as effectively as ghee. Ghee is the top item for binding free radicals, surpassing vitamins A and E. Consistent use of ghee can extend life, strengthen the body’s defenses and immune system, reduce anxiety and nervousness, purify the body from toxins, help build OJAS (our radiant energy), nourish and strengthen bodily tissues and its seven components (plasma, blood, bones, bone marrow, and nerves), balance all three metabolic principles (vata, pitta, kapha = wind, fire, water), lower cholesterol, calm the nerves, make joints more flexible, improve brain function, enhance intelligence and memory, strengthen the liver, alleviate stomach burns, dissolve toxins, neutralize body acidity, stimulate secretion, and create soft, elastic, toned, and smooth skin. Ghee contains essential minerals such as sodium, potassium, calcium, phosphorus, magnesium, and iron. It also contains vitamins A, E, niacin, important unsaturated fats, and is free from animal proteins and added elements.

Ghee Storage

Good ghee lasts a long time and does not spoil. Ayurvedic texts describe how ghee that is 100 years old can cure diseases. It can be stored at room temperature, as it does not need refrigeration. However, it should be protected from moisture. It is recommended to keep it in a container that does not let in light; there are no other specific limitations.