Sattvic diet

Sattvic diet is a diet based on foods in Ayurveda and Yoga literature that contain quality (guna). In this system of dietary classification, foods that decrease the energy of the body are considered. Sattvic diet is meant to include food and clothing that is “pure, essential, natural, vital, energy-containing, clean, conscious, true, honest, wise”. Sattvic diet is a regimen that places emphasis on seasonal foods, fruits, dairy products, nuts, seeds, oils, ripe vegetables, vegetables, whole grains, and non-meat based proteins. Some Sattvic diet suggestions, such as its relative emphasis on dairy products, is controversial. Sattvic diet is sometimes referred to as a yogic diet in modern literature. In ancient and medieval era Yoga literature,

Sattvic is derived from Sattva (सत्त्व) which is a Sanskrit word. Sattva is a complex concept in Indian philosophy, used in many contexts, and it means that “pure, essence, nature, vital, energy, clean, conscious, strong, courage, true, honest, wise, rudiment of life”. Sattva is one of three gunas (quality, peculiarity, tendency, attribute, property). The other two qualities are considered Rajas (agitated, passionate, moving, emotional, trendy) and Tamas (dark, destructive, spoiled, ignorant, stale, inertia, unripe, unnatural, weak, unclean). The concept that contrasts with and is opposed to Sattva is Tamas. Sattvic is so meant to include food and eating that is “pure, essential, natural, vital, energy-giving, clean, conscious, true, honest, wise”.

Yoga includes recommendations on eating clothes. Śāṇḍilya Upanishad and Svātmārāma both state that Mitahara (eating in moderation) is an important part of yoga practice. It is one of the Yamas (virtuous self restraints). These texts while discussing yoga diet, however, make no mention of sattvic diet. In the context of diet, the virtue of Mitahara is one where it is aware of the quantity and quality of food and drinks, or does not fit too much, and it suits both health and needs. The application of Sattva and Tamas concepts to food is a later and relatively new extension to the Mitahara virtue in Yoga literature. Verses 1.57 through 1.63 of Hatha Yoga Pradipika suggests that one should eat one’s eating habits, rather the best diet is one that is tasty, nutritious and likable as well as sufficient to meet the needs of one’s body. It recommends that it should not be used in any other way, and it should not be used in any other way. Verses 1.59 to 1.61 of Hathayoga Pradipika suggests ” mitahara ” a diet of a yogi with excessive amounts of sour, salt, bitterness, oil, spice burn, unripe vegetables, fermented foods or alcohol. The practice of Mitahara, in Hathayoga Pradipika, includes avoiding stale, impure and tamasic foods, and consuming moderate amounts of fresh, vital and sattvic foods. nor overeat nor eat to completely fill the capacity of one’s stomach; rather than a quarter portion empty and fill three quarters with quality food and fresh water. “Verses 1.59 to 1.61 of Hathayoga Pradipika suggests ” mitahara ” a diet of a yogi with an excessive amount of sour, salt, bitterness, oil, spice The practice of Mitahara, in Hathayoga Pradipika, includes avoiding stale, impure and tamasic foods, and consuming moderate amounts of fresh, vital and sattvic foods. nor overeat nor eat to completely fill the capacity of one’s stomach; rather than a quarter portion empty and fill three quarters with quality food and fresh water. “Verses 1.59 to 1.61 of Hathayoga Pradipika suggests ” mitahara ” a diet of a yogi with an excessive amount of sour, salt, bitterness, oil, spice The practice of Mitahara, in Hathayoga Pradipika, includes avoiding stale, impure and tamasic foods, and consuming moderate amounts of fresh, vital and sattvic foods. oil, spice burn, vegetables unripe, fermented foods or alcohol. The practice of Mitahara, in Hathayoga Pradipika, includes avoiding stale, impure and tamasic foods, and consuming moderate amounts of fresh, vital and sattvic foods. oil, spice burn, vegetables unripe, fermented foods or alcohol. The practice of Mitahara, in Hathayoga Pradipika, includes avoiding stale, impure and tamasic foods, and consuming moderate amounts of fresh, vital and sattvic foods.

Fresh nuts and seeds that have been served in the diet and in small portions. Choices include almonds, hemp seeds, coconuts, pine nuts, walnuts (Akhrot), sesame seeds (til), pumpkin seeds and flax seeds. Oils should be good and cold-pressed. Some choices are olive oil, sesame oil and flax oil. Most oils should only be eaten in their raw state, but some oils like ghee, sesame oil, palm oil, and coconut oil can be used in cooking.

Fruits are the major part of the sattvic diet and all fruits are sattvic.

The milk must be obtained from an animal that has a spacious outdoor environment, an abundance of pasture to feed on, water to drink, is treated with love and care, and is not pregnant. The milk may only be produced once a day. Dairy products like yogurt and cheese (paneer) must be made that day, from milk obtained that day. Butter must be fresh daily as well, and raw; purpose ghee (clarified butter) can be aged forever, and is great for cooking. Freshness is key with dairy. Milk that is freshly milked from a happy cow, still warm, is nectar to man and woman. Milk that is not consumed fresh, but drunk while still hot / warm. Pasteurization, homogenization,

Most mild vegetables are considered sattvic. Pungent vegetables like hot peppers, leek, garlic and onion are excluded, as are gas-forming foods such as mushrooms (tamasic, as are fungi) and potatoes. Some consider tomatoes, peppers, eggplants, and potatoes as sattvic, but most consider the Allium family (garlic, onion, leeks, shallots), as well as fungus (yeasts, molds, and mushrooms) as not sattvic. The classification of the subject is determined by the different schools of thought, and evenly – individually, depending on the understanding and needs of practitioners. Some foods can be neutralized by careful preparation. A practice is to drink freshly made vegetable juices for their prana, live enzymes, and easy absorption.

Whole grains provide nourishment. Some include organic rice, whole wheat, spelt, oatmeal and barley. Sometimes the grains are lightly roasted before cooking to remove some of their heavy quality. Yeasted breads are not recommended, unless toasted. Wheat and other grains can be sprouted before cooking as well. Some preparations are kicharee (brown or white), kheer (rice cooked with milk and sweetened), chapatis (non-leavened whole wheat flat bread), porridge (sometimes made very watery and cooked with herbs), and “Bible” bread (sprouted grain bread). Sometimes yogis will be fast from grains during special practices.

Mung beans, lentils, yellow split peas, chickpeas, aduki beans, common beans, organic tofu, and bean sprouts are considered sattvic if well prepared. In general, the smaller the bean, the easier to digest. Preparations include splitting, peeling, grinding, soaking, sprouting, cooking and spicing. Combined vegetables with whole grains can offer a complete protein source. Some yogis consider the mung bean to be the only sattvic legume. Convalescent food in ayurvedic diet includes yusha soups made with lentils.

Most yogis use raw honey (often in combination with dairy), jaggery, or raw sugar (not refined). Others use alternative sweeteners, such as stevia or stevia leaf. In some traditions, sugar and / or honey are excluded from the diet, along with all other sweeteners.

Sattvic spices are Herbs / leaves including Basil (Tulsi) and Coriander (Dhaniya in Hindi). All other spices are considered as either rajsik or tamsik. However, over time some Hindu sects have tried to classify a few spices as Sattvic. It is however considered as inappropriate by purists. Spices in the new Sattvic list may include cardamom (Elaichi in Hindi), cinnamon (Dalchini in Hindi), cumin (Jeera in Hindi), fennel (Sonph in Hindi), fenugreek (Methi in Hindi), fresh ginger (Adrak in Hindi) and turmeric (Haldi in Hindi). Rajasic spices like black pepper (Kaali mirch in Hindi) and red pepper are normally excluded, but are sometimes used in small amounts, both to clear channels blocked by mucus and to tamas. Salt is good in strict moderation, but only unrefined salts, like Himalayan salt or unbleached sea salt, not iodized salt.

Other herbs are used directly in the mind and in meditation. These include ashwagandha, bacopa, calamus, gotu kola, ginkgo, jatamansi, purnarnava, shatavari, saffron, shankhapushpi, tulsi and rose.

Stimulant foods, also called mutative foods, mutable foods or rajasic foods, are foods that often provoke mental restlessness. They are not completely beneficial, they are harmful, to body or mind. Foods that can not be categorized as such or not. These foods are thought to be aggressive and dominating thoughts, especially towards others. Stimulant foods energize and develop the manipulation (navel) chakra and body but do not promote advancement in the higher chakras. Such foods include: caffeinated drinks such as coffee, tea (both black and green), cola drinks, energy drinks, brown or black chocolate, ginkgo biloba, spicy food, unfertilized eggs, and salt.

Sedative foods, also called static foods, or tamasic foods are foods whose consumption, according to Yoga, are harmful to either mind or body. Harm to mind includes everything that will lead to a better, less refined state of consciousness. Bodily harm includes any foods that will cause detrimental stress to any physical organ directly or indirectly (via any physical imbalance). They are, however, sometimes necessary during times of great physical stress and bread. They help the body and the body. Such static foods may be deemed necessary in times of war or great distress. Static foods stimulate and strengthen the chakras, but will not assist in the development of the higher chakras. In fact they are usually detrimental to the advancement of the higher chakras. Such foods include:

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

Copyright foroactivo.eu 2019
Shale theme by Siteturner