KITCHEN – THE DOOR TO DISEASE AS WELL CURE- WITH EXAMPLES TO EXPLAIN SCIENCE OF FOOD

All diseases begin from the kitchen at home and unless they have been mishandled due to indiscreet use of so called modern medicine, they can be cured too through kitchen only. Here is a very interesting example that will help you to understand how food works inside our body. Here we go…

So, this is about a person born and raised in South India who had some health issues. He had been facing severe high blood pressure issues and BP medicines were showing their side effects (after long term usage they create severe imbalances in everyone and to know how, you must check out this blog..)

DANGEROUS SIDE EFFECTS AND WORKING OF HIGH BLOOD PRESSURE MEDICINES-MUST READ FOR All

Also watch this video to visualize..

So while his pulse was revealing his health issues like insomnia etc., the first question to that I asked him was surprising for him. And it was that why doesn’t he eat coconut chutney. Astonished by my statement, he told me that he somehow could not consume coconut chutney almost since his the childhood. And my answer was that it was primarily the absence of coconut chutney in his diet which was the cause of high blood pressure. But the bigger question at that moment was that how on earth did I guess that out of all the things in the world he was averse to coconut chutney? Nope there was no trick. Here was the logic that I applied to this magical looking answer.

Being from that part of the country, I knew that his staple diet consisted of Dosa sambar etc. Now, most of the Indians would know that sambar has predominantly sour taste. And, since sour foods expand all the cells and tissues in a living body, they were narrowing his blood vessels and also thickening his blood which was resulting in his BP shooting up (to understand the effect of different tastes especially sour on the body watch this video)

But hold on it doesn’t mean that sambar is bad for health. Infact, the diet created by our great ancestors was highly scientific. Along with sambar, they also introduced one more content in the diet which was coconut chutney. Coconut is astringent whose job is to constrict (opposite of expansion) our cells and tissues and thus it works exactly opposite to the way sambar works. And therefore, both the foods neutralize each other’s effects in the body. Since how tastes work inside our body was quite clear to me, my highly calculated guess was bang on.

So what that gentleman needed, was not modern BP medicines (which as such would not hit the root cause but create several diseases in the long run) but simple change in his diet, by introducing more astringent foods like coconut, pomegranate etc. Of course, the dynamics of other tastes too matter a lot. For example if bp is high because of less exercise (meaning less heat in the body to burn down food leading to thickening of blood) than one may require more pungent foods (which increase heat like spices to thin the blood and increase circulation) and less sweet foods (which are dense in protein, fats and/or carbs). On the other hand if BP is going high because of too much heat then one may need to reduce pungent foods and increase sweet foods.

Thus, the aim of this blog is to communicate that :-

  • That if different tasting foods are consumed in wrong proportion then they can also cause health issues and therefore by simply understanding the working of these tastes, one can remain healthy forever.
  • That since most of the medicines of Ayurveda work on this principle of tastes only, their unwise usage can also cause health issues.
  • That not every ayurvedic medicine is meant for everyone and their unscrupulous consumption too is foolishness.
  • That one must approach an experienced ayurvedic expert only, for getting health advise and for that we ourselves too should have basic knowledge of how different foods work inside our body and how can we employ them to stay on a healthy path forever.
  • That modern medicine is bound to have side effects in the long run since it doesn’t understand/work on the principles on which body works and how different tastes affect us. And in many a cases by the time the patient reaches the Ayurveda expert, modern medicine has done irreversible or difficult to reverse damages to the body (unless they are corrected with right yogasanas which is not easy). And that’s why one needs to have patience in order to get the disease removed from the root which is possible only through Ayurveda combined with right yogasanas (if required).
  • And last but not the least foods designed by our ancestors were extremely scientific. To quote some more examples apart from sambar and coconut chutney;
  1. if pulses are slightly astringent then tomatoes being sour are added to it balance it    out;
  2. if cottage cheese (paneer) is highly sweet and cold, then pungent tastes like spices/spinach balance them out in the famous Palak paneer dish of North India. Ghee which is cold and unctous, is added to this dish since Spinach (palak) is very dry and hot. Tomatoes being sour are added to it to balance the astringent taste of spinach.
  3. Kadhi (made from besan) is usually prepared during winters or rainy season (due to sudden onset of cold) because besan (made by grounding black Gram a high protein food) is hot in nature. To neutralize its astringency, sour buttermilk is added to it. To balance its dry and hot nature, it is always prepared in ghee. Fenugreek (methi) is added to it to add a bit of bitter taste since all tastes are essential. Pungent spices like asafoetida, cumins etc are added to add pungency whose job is to stimulate stored pitta. And goes without saying salt..

TO UNDERSTAND THE PRINCIPLES OF AYURVEDA, HOW DIFFERENT FOODS ACT INSIDE OUR BODY AND HOW TO STAY HEALTHY AND FIT, PLEASE PICK UP A COPY OF MY BOOK THE ROOT CAUSE.

2 thoughts on “KITCHEN – THE DOOR TO DISEASE AS WELL CURE- WITH EXAMPLES TO EXPLAIN SCIENCE OF FOOD

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