Tuesday, May 31, 2011

More about Artichokes and Okra in Ayurveda perspective....!!!

VEGETABLES  are important part of our meals where some are cooked some are eaten raw....lets see Ayurveda views.....

Energetics: Pleasant/even/sweet
Actions: Generally sattwic (but less so than fruit)
Root— heavier, nutritive, relieves Vata, increases kapha, and neutral effect on Pitta, carrots, potatoes, cauliflower family increases Vata.
Leafy Greens—(including cabbage family) lighter, relieves Pitta and Kapha, mildly increases Vata, blood-cleansing, vitamins, and minerals.
Pungents—onions, chilies Relieves Vata kapha, mildly increases Pitta also they are rajasic.
Nightshades—tomatoes, potatoes, may cause allergies, though if cooked they cause fewer problems.
Diuretics— Carrots, celery, lettuce, mustard greens, watercress, broccoli, potatoes.

Vata—cooked or steamed, oils and spices, salt and pickled (rajasic)
Pitta—raw or lightly steamed, vegetable juices,
Kapha—cooked or steamed.

Fresh, organic, home or locally grown is sattwic, canned food is tamasic, aggravating all humors.
Combining: Combines well with other foods for one’s constitution. Does not combine well with fruit or sugars.

Season: It is best to eat vegetables according to season (taking into account one’s constitutional requirements)
Spring, Summer—greens, leafy, raw
Winter—roots, cooked

Cold and raw—ginger, oil, vinegar (rajasic), garlic and onions (rajasic/tamasic)
Dry and light—(i.e., cabbage family) oil, butter, sour cream, cheese, whole grains, pasta

Let’s  talk about  ARTICHOKES AND OKRA…..

           Globe artichokes are nearly as tridoshik as asparagus. Like asparagus they are cool light, moist sweet, and astringent. They lack slight bitterness of asparagus and so do not relieve Kapha and Pitta quite as much.  Still they are food can be eaten by all types without any loss of balance. They need to be well cooked and preferably warmly herbed, to be assimilated by Vata. 
         They act as haemostatic, This diuretic vegetable is of nutritional value because of its exhibiting aid to digestion, strengthening of the liver function, gall bladder function, and raising of HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart diseases.Its active chemical component ‘Cynarin' increases bile flow,  Cleanses liver, excess menstruation; high in calcium, phosphorus, iron, vitamin C, and niacin.

        Okra is more frequently used in India as it grows best in tropical temperatures. This slippery tropical vegetable, ‘the edible hibiscus,’ relieves Pitta, has a neutral effect on Kapha and very mildly increases Vata. It is cool, diuretic, soothing, and softening. Cooked to enhance its moistening qualities, it is well tolerated by all doshas. It acts as anti-inflammatory in cystitis, sore throat, bronchitis and irritable bowel.  

Okra Actions: Demulcent, emollient, diuretic, alterative,aphrodisiac, tonic, (mallow plant family)
Indications: Difficult, painful, or burning urine; diarrhea, dysentery, spermatorrhea, leukorrhea, strengthening, gonorrhea, intestinal disorders, inflamed or spastic colon, diverticulitis, stomach ulcers,
  • The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
  • Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation.
  • Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.  
  • Okra is good for summer heat treatment

Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. No wonder, Cleopatra and Yang Guifei maintained their beauties. (The world's most beautiful women, Cleopatra of Egypt and Yang Guifei of China loved to eat okra according to the history record.)

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