In Ayurveda food is considered medicine. For example, supporters of this health doctrine believe that getting the right foods will help to alleviate or even resolve many ailments. In Ayurveda the sense of taste serves as the basis for an optimal nutritional composition. According to the Ayurvedic tradition, one differentiates between six flavors: sweet, sour, salty, bitter, tart and spicy. A complete diet should contain all these six flavors, according to Ayurvedic beliefs.
Nutrition in Ajurveda
The food should be prepared with "ghee" (cooked boiled butter). Ghee is free of protein or water and can therefore be heated up so that the spices can develop their essential oils.
Spices play a very central role in Ayurvedic cooking. With their help, meals can be made digestible and digestible and they support or counteract the effects of food - depending on your choice.
Basically, according to the dietetics of Ayurveda much less meat and protein, but much more spices are used than in German cuisine.
Oil spills and oil massages
To maintain the health and the prevention of signs of wear, but also in certain diseases, the so-called Panchakarma cure is performed, are removed in the body accumulated harmful metabolic residues. So the body's balance of the three bioenergies should be restored. In this at least ten-day cure numerous treatments are used with different fats and oils.
The oil massages (Abhyanga) use an oil preparation that is individually prepared for each patient, which is first warmed up and then massaged in at the same time by two to four therapists. The oil massage has a very relaxing effect and leads to a general improvement in the body's defenses. Casting treatments are not carried out with water, as in the Kneipp doctrine, but also with special oils. Here one differentiates whole body casts or Kopfgüsse.