Ayurveda in medicine and nutrition

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  • Ayurveda - one of the oldest healing methods in the world
  • Ayurveda in medicine and nutrition

In Ayurveda food is considered medicine. For example, supporters of this health doctrine believe that getting the right foods will help to alleviate or even eliminate many ailments. In Ayurveda, the sense of taste serves as the basis for an optimal nutritional composition. According to Ayurvedic tradition, there are six flavors: sweet, sour, salty, bitter, tart and spicy. A complete diet should include all of these six flavors, according to Ayurvedic beliefs.

Nutrition in Ajurveda

The food should be prepared with "ghee" (cooked boiled butter). Ghee is free of protein or water and can therefore be heated up so that the spices can develop their essential oils.

Spices play a very central role in Ayurvedic cooking. With their help, meals can be made digestible and digestible and they support or counteract the effects of food - depending on your choice.

Basically, according to the dietetics of Ayurveda much less meat and protein, but much more spices used than in German cuisine.

Oil spills and oil massages

To maintain the health and the prevention of signs of wear, but also in certain diseases, the so-called Panchakarma cure is performed, are removed in the body accumulated harmful metabolic residues. So the body's balance of the three bioenergies should be restored. This treatment, lasting at least ten days, involves numerous treatments with various fats and oils.

The oil massages (abhyanga) use an individually prepared oil preparation for each patient, which is first warmed up and then massaged by two to four therapists at the same time. The oil massage has a very relaxing effect and leads to a general improvement in the body's defenses. Casting treatments are not carried out with water, as in the Kneipp doctrine, but also with special oils. Here one differentiates whole body casts or head casts.

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