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Text SOCHI:8225 <COM:543462> (188 lines)From: COM: Parama Dharmika (das) HKS (NE-BBT)<Parama.Dharmika.HKS@com.bbt.se>Date: 06-Feb-97 19:31To: Cooking Seminar [36]Reference: Text SOCHI:8219 by COM: Jatila (dd) HKS (Stockholm - S)Comment: Text SOCHI:8301 by COM: Asvasthanasa (das) HKS (Lund - S)Subject: red cabbage------------------------------------------------------------> I would like to ask if somebody knows how to use> red cabbage without danger for vata types?I have a book written by an athlete who has a lot of knowledge on how tofeed the body. In his world of pressing the body to the max, he describesfrom an Ayur Vedic point of view, how to give this machine of ours a perfectdiet, so that it comes to an almost perfect balance with optimal energy.Sometime in 1995 I read about what food to choose according to ones bodilyconstitution. I wrote down the facts which I found interesting.I hope that you can use some of it to determine your diet. According tohim a Vata type should use a lot of oil, and use well-cooked vegetableswith Vata minimizing spices. Cabbage is not good for Vata types, but ifyou insist then use a lot of oil, maybe mix with favorable vegetablessuch as: beets, cucumbers, carrots, green beans etc. together with Vataminimizing spices.I hope that you can use the following text to determine what to favor,and what not to use together with cabbage. Hare Krishna.--------------------------------------------------------------------------from Body, Mind & Sport. By John Douillard.--------------------------------------------------------------------------CHARACTERISTICS OF VATA TYPELight, thinner buildPerforms activity quicklyTendency toward dry skinAversion to cold weatherIrregular hunger and digestionQuick to grasp new information, also quick to forgetTendency toward worryTendency toward constipationTendency toward light and interrupted sleepTHE VATA DIETThe Vata diet comprises the foods most suited to combat the dry, coldair of winter. Those with a Vata body type will find this diet mostagreeable and often necessary for keeping balance. The foods of the Vatadiet are generally warm, rich food with predominating tastes of sweet,sour, and salt. They contain a lot of oils to insulate against thedryness of Vata.The Vata diet can actually serve as the best cargo-loading, precompetitionendurance diet for most body types.
 
FOODS TO FAVORIn General:- Favor foods that are warm, heavy, and oily, and with sweet, sour, andsalty taste.- Eat larger quantities of food, but not more than you can easily digest.- Favor warm, creamy soups, hot cereals, bread, pasta (best with a richsauce such as butter and cream). Warm milk is always good.- A substantial breakfast (warm, milky, and sweet, such as hot cereal,toast) will help balance Vata through the day.- Although pungent (spicy) foods are generally not the best for Vata,foods such as Mexican and Indian are usually fine, as they are warmingand are prepared with a good amount of oil.Grains: Rice and wheat are best. Oats are all right, but only wellcooked, as in oatmeal, not dry.Dairy: All dairy products are good for Vata. Always boil milk beforeyou drink it, and preferably drink it warm. Don't drink milk with afull meal. Fruits: Favor sweet, sour, and heavy fruits, such asgrapes, apricots, bananas, avocados, cherries, peaches, nectarines,melons, berries, coconut, sweet plums, sweet pineapple, sweet oranges,mangoes, fresh (not dried) figs, and papayas.Vegetables: Vegetables should be well-cooked, not raw. The best arebeets, cucumbers, carrots, green beans, radishes, asparagus, sweetpotato, turnips.The following vegetables are also acceptable in moderate quantities,especially if cooked in ghee or oil, and with Vata-reducing spices(see below): peas, green leafy vegetables, broccoli, cauliflower,celery, peppers, zucchini, potatoes, tomatoes, eggplant.Nuts: All nuts are all right for Vata. Almonds are recommended.Oils: All oils reduce Vata. Sesame oil is especially recommended.Sweeteners: All sweeteners are good for pacifying Vata.Sugar-cane products and molasses are best.Beans: Reduce all beans except tofu and mung beans (especially asdal). Chick-peas are ok.Spices and Herbs: Most spices are good for Vata. Favor sweet and/orheating herbs and spices such as cinnamon, cardamom, cloves, ginger,cumin, black pepper (small amounts), salt, mustard seed. Also acceptable:allspice. anise, asafoetida, basil, bay leaf, caraway, cilantro, fennel,nutmeg, oregano, sage, tarragon, thyme.
 
FOODS TO MINIMIZE OR AVOIDIn General:Minimize foods that are cold, dry, and light. Avoid cold drinks.Minimize foods with spicy (pungent), bitter, and astringent tastes.Light diet and fasting are not recommended for Vata.Grains: Minimize barley, buckwheat, corn, millet, rye; avoid dry oats.Dairy: All dairy products are okay for Vata.Fruits: Avoid dried or unripe fruits. Minimize apples, pears,pomegranates, cranberries. These are more acceptable if cooked.Vegetables: Avoid cabbage and bean sprouts. See above for list ofvegetables that become acceptable when cooked, especially with oilsand/or spices.Spices and Herbs: Minimize bitter and astringent spices and herbs,such as coriander seed, fenugreek, parsley, saffron, turmeric.LIGHT VATA PACIFYING DIETIn General: this this diet in case of low agni (low digestive fire)combined with Vata constitution or Vata imbalance.Food should be fresh, well-cooked, tasty, liked, satisfying, and shouldbe taken regularly and in a proper amount, in a suitable environment.Grains All grains should be one year old when used.Make wheat preparations from finely ground whole wheat flour:a. crackersb. biscuits with low fat and sugar contentc. light bread toastedd. unleavened bread such as light, fresh, and well-cooked,Arabic bread, tortilla, etc.e. couscousf. semolinaRice: Use basmati, or other wholesome rice with both husk and innershell removed (polished).a. dry-fry the rice, then boil and prepare as soupb. dry-fry, then steam or boilc. steam or boild. make light preparations from rice floure. "puffed" riceOats should be cooked with water to light porridge.Beans/Dhal: Best are yellow mung beans (with green husk removed).a. liquid dhal preparation (light soup)b. prepare with rice as thin soup (peya) or thicker soup (vilepi)
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