In Ayurveda, food is considered medicine. Thus, followers of this health doctrine believe that many ailments can be improved or even completely eliminated by eating the right foods. In Ayurveda, the sense of taste serves as the basis for an optimal food composition. According to Ayurvedic tradition, there are six tastes: sweet, sour, salty, bitter, tart and spicy. A complete diet should contain all these six tastes according to Ayurvedic conception.
Nutrition in Ajurveda
Food should be prepared with “ghee” (boiled rendered butter). Ghee is free of protein or water, so it can be heated strongly to allow the spices to release their essential oils as well.
Spices play a very central role in Ayurvedic cooking. With their help, meals can be made digestible and easy to digest, and they support or counteract the effect of food – depending on the choice.
Basically, according to the nutritional teachings of Ayurveda, much less meat and protein, but many more spices are used than in German cuisine.
Oil pours and oil massages
To maintain health and prevent signs of wear and tear, but also in the case of certain diseases, the so-called Panchakarma cure is performed, during which harmful metabolic residues accumulated in the body are removed. In this way, the body’s own balance of the three bioenergies is to be restored. During this cure, which lasts at least ten days, numerous treatments with various fats and oils are used.
The oil massages (Abhyanga) use an oil preparation made individually for each patient, which is first warmed up and then massaged in simultaneously by two to four therapists. The oil massage has a very relaxing effect and leads to a general improvement of the immune system. Casting treatments are also carried out not with water, as in the Kneipp teachings, but also with special oils. Here, a distinction is made between whole-body casts or head casts.
