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New interest in ancient ayurveda

NEW DELHI, July 24 (UPI) -- Ayurveda, the Indian science of life that prescribes living the healthiest way possible, is branching out to posh London restaurants and alternative medical approaches in the United States.

"We're just starting to understand as consumers what it is," said Dr. Brent A. Bauer, director for complementary and integrative medicine at the Mayo Clinic in Rochester, Minn.

"People are slowly understanding that we have to take better care of ourselves," he said, "and with that, people are increasingly looking for things that work."

According to a 2004 National Institute of Health study, 62 percent of adults in the United States had used some form of non-conventional medicine during the year preceding the survey.

For centuries, Indians based their natural diets on individual temperament (swabhav) and body type (prakriti), as well as their age and profession. The practice of ayurveda, composed of the two words ayus (life) and ved (science), was a preventative measure against disease and sickness.

"Food plays a big part in ayurveda," said Marut Sikka, a food consultant based in New Delhi. "In London, ayurvedic concepts are popular for restaurant menus," said Sikka, who consults for restaurants in London, South Africa and Malaysia, among others.

"The logic is strongly scientifically based and works very well," he said.

Body "faults" are important components of the practice -- individuals fit into one of three basic categories -- vata, pitta or kapha. For each fault, a different diet is prescribed, explained Sikka.

Vata people can eat all types of nuts in small quantities, while those with pitta constitutions should not eat too much sugar. Kapha people typically have naturally cold and clammy constitutions, so should avoid excessive intake of cold drinks and foods.

According to Sikka, there are four basic tastes in Western foods: sweet, sour, salty and bitter. Indian foods include these as well as chilly and astringent tastes. All dishes are prepared keeping these elements in mind -- including all six tastes in a day's worth of meals, if not all in one meal. Typically, meals according to ayurveda begin with salty and sour foods, progressing to chilly, astringent and bitter foods and ending with sweet.

Certain spices contain various overlapping properties -- for example, cardamom, an aromatic stimulating spice that is slightly astringent and sweet, as well as pungent. Cardamom is used frequently in Indian cooking to refresh the mind, strengthen the heart and lungs and relieve pain.

Traditionally, seasons also played a huge role in predicting the best means of sustenance for the body -- a focus still largely followed in India today with the seasonality of available fruits and vegetables and the effects of often extreme temperatures during seasons.

"In India we have five seasons," explained Sikka, "summer, rainy season, autumn, winter and spring." Different diets are prescribed during each season -- during summer, intake of cooling foods such as watermelon, salads and yogurt are highly recommended.

Each ingredient has a certain guna, or effect on the body, while each also has a tahseer, a prime property, which can be changed in order to be effective during various seasons. For example, said Sikka, fried almonds have a heat-inducing effect -- making them ideal for eating during the cold winter months. However, if one soaks them in rose water and grinds them before eating, the effect is reversed to cool the internal body system during the hot summer months.

This logic was further classified into one's vocation -- traditional professions in India were the priests, warriors, merchants and manual laborers. The priests tended to follow a more frugal diet, while warrior classes included in their diets foods that inspire passion, such as garlic. Merchants on the other hand did not eat onion and garlic, and laborers needed to consume large quantities of meat and high-protein diets.

Cooking is a strongly spiritual experience according to ayurveda. Even today in homes, family knowledge of cooking revolves around the concept of "cook with love and you will taste it in the preparation." However, ingredients are not the only concern when deciding how to prepare a dish according to ayurveda.

"Vessels are fascinating in the ayurvedic context as these are believed to impart certain properties to the cooked food," said Dr. Pushpesh Pant, an Indian food historian based in New Delhi.

Certain treatments have to be given to the food from the start. "Spices must be ground on stone, shifted to a copper vessel, cooked at a certain temperature, stirred with an iron rod, finished and served in a particular vessel," according to the properties of the ingredients, said Sikka, describing the typical process of Indian cooking.

According to Pant, materials such as wood, clay, terracotta, cast iron, tin, brass and noble metals such as gold all have distinct uses in cooking. Glass, leaves and copper are also mentioned in ayurvedic treatises, along with non-stick utensils.

"Not only the material used for pots and pans, but their shape also decides the outcome of cooking, beneficial or otherwise, along with heating that is prescribed specifically in indigenous medicinal texts," said Pant. One simple example is drinking warm water heated in a silver container to improve strength and stamina.

"It's like the Atkins diet," said Sikka. "There are those who support it and those who defy it, but the people who swear by it say it works." Although Western science has not yet proved the benefits of eating ayurvedic, it is a method still widely practiced in non-urban areas of India. Sikka said it has no side effects because the methodology is based on logic and simple common-sense.

"Holistically, ayurveda is about how when you go to a doctor, they prescribe medication, but also tell you a lifestyle to start living," said Sikka, "It is more preventative than actually curative."