The AYURVEDIC approach to nutrition
What is meant by subtle qualities and how these properties in food can be used to bring the body back into balance
YOUR BODY IS UNIQUE
When looking to optimise our health it can be hard to know where to start. Information on health and nutrition seems to be everywhere and although accessibility is a great thing, this should never replace personalised advice from a qualified practitioner or health professional. Your body is unique and as Ayurveda teaches, not all foods are beneficial for everyone all of the time.
I have previously suggested that the following foods be reduced for a while due to certain presenting symptoms or imbalances:
Smoothies (especially those with raw vegetables in)
Tomatoes
Lemon water
Fermented foods
Bananas
There is a lot of nutrition in these foods and therefore changes like this are not recommended permanently. My aim is to get clients to a place where they can eat whatever they choose without symptoms. This approach is never about labelling foods as good or bad but rather acknowledging what effect they might be having on the body at any given time.
THE SUBTLE QUALITIES OF FOOD
In ayurveda, food is a key treatment pillar, when applied correctly it can both treat and prevent disease. The main difference between western and Ayurvedic dietary advice is that ayurveda looks beyond the nutritional value of certain foods and takes into account their properties too. These properties are known as subtle qualities because of the way they provide energetic changes to the body on a subtle level. The subtle quality of chilli is hot and pungent, this makes us feel warm and can make our noses run. Ayurveda assigns such qualities to all foods, unlike chilli we are often unaware of them. Taking the example of lemon water from above; lemon is acidic and heating in nature. For some, regular lemon water can exacerbate symptoms such as heartburn, hot sweats, eczema, and urine infections.
When I first started on my Ayurveda journey I was advised not to eat tomatoes. The practitioner told me that I wasn’t digesting food properly. I didn’t have any digestive symptoms, my presenting complaint was angular cheilitis (inflammation of the corners of the mouth) which I had had for several years. I loved tomatoes and ate them often but within two weeks of reducing, the deep cuts and dry skin had healed. Since treating the underlying imbalance through diet and herbs, my digestion is much stronger. I can now eat tomatoes, I just choose to do so in moderation.
It all comes back to digestion
Although some specific foods may be the cause of symptoms, Ayurveda also makes us think deeply about how and when we eat. Our environment and emotions can have a huge impact on how the food is received by the body, for example eating when stressed can have a negative effect on gut health. Find out more about stress and digestion here.
During a consultation we explore many aspects of your life including diet and eating habits. Together we formulate a plan with achievable goals to treat symptoms and optimise health.
It always comes back to digestion, whatever symptoms you are experiencing mental, physical or emotional, a practitioner will ask lots of questions about your digestion. For example; do you crave anything? are you hungry when you wake up? do you feel satisfied after a meal? The answers help me to establish what you digestive capacity (agni) is like, how well you metabolism is currently functioning and what herbs and foods are best suited to you at this time.
What next?
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