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Ayurveda: Eating the Right Foods - Health

Copyright (c) 2010 Rick Roux

Ayurveda emphasizes the importance of creating and maintaining positive health by preventing the imbalances that lead to disease.

Ayurveda accomplishes this by taking into consideration the unique constitution of each individual as well as their environment. Therefore we are fed not only by food but also by the sights, sounds and emotions we experience. By establishing balance on a spiritual, emotional, intellectual, behavioral, physical, familial, social and environmental level individuals are able to maintain and preserve positive health for a potential lifespan of 120 years. For the purpose of this paper I am going to focus on the food we eat and how it affects our health.

All natural things (this includes all plants, minerals and animals) are composed of different combinations of the five elements; ether, air, fire, water, earth. The knowledge of this elemental makeup allows us to restore imbalances by using foods and herbs with the opposite qualities of the imbalance. Because herbs are whole foods they contain passive ingredients that balance the active ingredients reducing the side effects that are produced by taking synthetic medicines.

"No disease can be cured unless supplemented by the right diet. About 90% of disease can be prevented by the right diet alone." C. Edward Coop

Our health depends on how we digest the food we intake. The tissues of our bodies are constantly being broken down and rebuilt. The foods we eat must be broken down into their 5 basic elements and transformed into new tissues. By eating fresh seasonal foods that compliment our age and body constitution at the proper times in a proper environment we support our bodies ability to stay healthy.

Eating food not only nourishes the body but also nourishes the soul and mind.

Healthy food is the most basic need for human survival, health and social stability. Food choices not only directly influence the health of eaters, but food choices profoundly influence the health of the planet. Healthy soil is central to all living things - all plants depend on the soil-food web for their nutrition and all animals and humans depend on healthy plants for their nutrition. In order for humans to absorb minerals they must first be linked with some form of carbon and reduced to angstrom size minerals which we can then absorb intracellularly. Some science shows that sea solids can work in this fashion to restore the depleted mineral balance found in most or our soil due to erosion and improper farming practices. Soil erosion has reduced nutrient bioavailability in plants showing a dramatic decrease in nutrients in conventionally raised food in America since 1940. A 40 year study conducted by an American Dr. Maynard Murray focusing on the deletion of minerals fr om America's topsoil showed that plants grown with re-hydrated sea solids provided plants with a full spectrum of 92 minerals. These plants became impervious to disease even when deliberately exposed. The animals that ate these plants also became resistant to disease. Under the Himalayan mountain range lies an ancient evaporated sea which contains this same mineral spectrum in a much more pure state than now available from our polluted oceans. Science proves that healthy soil grows healthy food and that healthy food nourishes healthy people and healthy people live in healthy communities. Primarily ingesting fruits grains and vegetables lowers the risk of diabetes, heart disease, and could prevent at least 20% of all cancer.

Every time a chemical nutrient is added or subtracted from a food the natural balance is disrupted. When the synergy of all five elements (panchamahabutas) is disrupted, thousands of years of biological programming is thrown out of balance. The eventual result of this is an early onset of chronic degenerative disease.

In the last century modern society has radically changed lifestyle and the source and preparation of food. Many people depend largely on conveniently packaged and processed foods that have dramatically altered the ability to receive whole nutrition. The alteration of the amounts of fat, sodium and carbohydrates in processed food as well as the use of artificial fertilizers, hormones, and antibiotics in food production has affected the nourishment we receive from the foods we eat. Diet-related chronic diseases are of epidemic proportions. Seven of the top ten causes of death are linked to diet. Fresh organically raised food contains prana, the vitality that gives us life. Highly processed food does not carry this prana and as a result we do not receive the vitality necessary to rebuild our tissues in the healthiest manner. Presently, 90% of foods Americans purchase every year are processed foods. In 2006 alone, 2800 new candies, desserts, ice cream, and snacks were introduc ed to the marketplace compared to just 230 new fruit and vegetable products. Given this information you might ask why people have not changed their habits. Part of the reason may be that this information is not widely broadcast. Another reason according the Dr. Neal Barnard, president of the Physicians Committee for Responsible Medicine explains that meat and cheese, as well as sugar and chocolate, contain opiate-like substances that keep people hooked - and unhealthy.

Foods grown with chemicals and pesticides take in these qualities and redeliver them to us throughout our digestive process. Genetically modified food has had the basic structure and balance altered which has serious effects on our ability to achieve and maintain health-preserving balance. Over time these chemical substances bio-accumulate and contribute to our systems ability to create disease. Adding synthetic fertilizers herbicides and pesticides to the foods we grow upsets the natural balance and harmony of said food, the earth it is grown in and the humans who consume it. The natural rhythm of the plants metabolism is disrupted and as a result the plants fail to absorb the often times few valuable minerals still available in our topsoil. In addition most commercially grown produce has not been allowed to ripen in the field which means its nutrient value is lessened because of incomplete development. When we eat less vital plants we become less vital and more prone to disease. The same rush through production stimulated by artificial fertilizers, growth hormones and genetic engineering results in the plants themselves having less resistance to disease and pests requiring more use of pesticides and herbicides. These poisons seep into the plant via the surface and root system and become part of the cellular structure of the plant. Because pesticides bio-accumulate higher up the food chain, food such as milk, meat and eggs increase exposure to pesticides as they accumulate in fat cells.

The effects of ingesting individual pesticides in the quantities that appear on produce are unknown. In the EPA's effort to protect the public from the effects of eating foods that have been treated with pesticides they have set tolerances of the amounts that may legally remain in or on the food and animal feed. These tolerances have been set by, analyzing foods as they are harvested, processed, marketed, and prepared. EPA also requires a battery of toxicity tests on lab animals to determine a pesticide's potential for causing adverse health effects such as cancer, birth defects, and adverse effects on the nervous system or other organs. As a result of these tests the EPA established a Reference Dose indicating the level that EPA judges an individual could be exposed to on a daily basis for a lifetime with minimal probability of experiencing any adverse effect. Recently the EPA has recognized that the diets of infants and children may differ substantially from those of adu lts and these guidelines may allow them to be exposed to proportionately more pesticides. Given these guidelines were established one chemical at a time and that most conventionally raised produce has more than one chemical found in the end product has caused some people to question whether these guidelines are sufficient to protect our health. Pesticides can be toxic to humans and animals. Seven of the most toxic chemical compounds know to man are approved for use as pesticides in the production of food. These toxins are referred to as Persistent Organic Pollutants. They are called persistent because they can not easily be removed from the environment. Pesticides are generally referred to as broad-spectrum, narrow-spectrum and systemic. The systemic pesticides are taken up by the plants absorption system and occur throughout the plant. They work by poisoning the pollen and nectar of the flowers of the plant and as a result not only kill pests but also kill needed pollinator s like butterflies and bees. The systemic poisoning of plant flowers has killed scores of bees. In the winter of 2006/2007 we lost 25% of bee colonies. Bees play a vital role in the perpetuation and of plant cycles and evolution. While systemic pesticide use has not officially been blamed for the loss of bee colonies no once can rightly say they have been good for bees. In summary, we need to be more conscious of our actions and take appropriate action for a healthier world and life.





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