Ayurvedic nutritional regime according to the organism type
The Ayurvedic diet is based on three factors:
- Taste characteristics of food (Раса)
- Effects on the body during the metabolic process (Virya)
- Final result of the digestive process (Vipaka).
When the taste of food corresponds to the body type (Prakuti), it balances the mind and has a beneficial effect on physical health.
In the table you can find a detailed description of all tastes, and below it – recommendations for eating according to body type.
TASTE
SWEET
SOUR
SALTY
BITTER
SPICY
ACERB
CHARACTERISTICS
Sweet food is recognized by the fact that it sticks to the oral cavity, brings pleasure to the eyes and pleasure to the body.
Sour food moisturizes the oral cavity, causes skin itching, tingling teeth, closing the eyes and closing the eyebrows.
Salty foods increase salivation and burning sensation in the cheeks and throat.
Bitter food cleanses the oral cavity and destroys the ability of taste buds to perceive other tastes.
Spicy food stimulates the tip of the tongue, causing irritation; stimulates the secretion of secretions from the eyes, nose and mouth; creates a burning sensation in the cheeks.
Astringent taste makes the tongue less active (reduces its ability to taste) and makes it difficult to pass through the throat
LIST OF FOODS
Banana, cantaloupe, dates, figs, mangoes, prunes, beets, carrots (cooked), cucumbers, olives, sweet potatoes, beef, buffalo, pork, salmon, almonds, cashews, coconut, pumpkin seeds, basil, bay leaf, cumin , cardamom, cinnamon, coriander, fennel, mint, nutmeg, saffron, tarragon, vanilla
Grapefruit, lemon, lime, raisins, tamarind, pickles, tomatoes, pasta, butter, cream, yogurt, alcohol, vinegar, most fermented foods, lemon juice, lime juice, garlic, savory
Celery, seaweed, cottage cheese, tuna, table salt, sea salt, rock salt, gomasio, soy sauce, Tamari sauce
Momordica (bitter melon), burdock, leafy vegetables (kale, green cabbage, dandelions, dock, curly dock), eggplant, Jerusalem artichoke, sesame seeds, sesame oil, coffee, dark chocolate, cumin, fenugreek, saffron, turmeric
Hot peppers, garlic, leeks, onions, alabaster, mustard leaves, radishes, turnips, raw spinach, buckwheat, einkorn, mustard seeds, most spices, especially black pepper, cardamom, hot red pepper, cloves, ginger, asafoetida, mustard seeds and paprika
Apples, bananas (green), cranberries, pomegranate, alfalfa sprouts, avocado, broccoli, Brussels sprouts, cabbage, carrots (raw), cauliflower, green beans, lettuce, peas, potatoes, most raw vegetables, pasta (wheat), rye, most legumes, popcorn, chicken (white meat), venison, basil, bay leaf, cumin, coriander, dill, fennel, marjoram, nutmeg, oregano, parsley, poppy seeds, rosemary, saffron, turmeric, vanilla
What tastes suit different body types?
Body type Kapha:
- 2/ 3 of the food for the day should have a spicy, astringent and bitter taste.
- 1/3 of the daily diet can be sweet, sour and salty.
Body type Pitta:
- 2/3 of the food for the day should be bitter and astringent.
- 1/3 of the daily diet can be sour, salty and spicy.
Body type Vata:
- 2/3 of the food for the day should be sour and salty.
- 1/3 of the daily diet can be spicy, bitter and astringent taste.