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Ayurveda – the science of life
There are many healing traditions in India but without a doubt, Ayurveda is one of the oldest, spanning about 5000 years of unbroken practice. In recent times it has even spread into the West.
Often described as a philosophy of life rather than just a system of medicine, the name actually translates as ‘science of life’. But in this case, ‘science’ has a different meaning than we are used to. It is understood as a divinely revealed philosophy that was conceived in a state of meditation.
According to legend, once upon a time, the wisest Brahmans came together to meditate on the subject of health. It was then that Ayurveda was revealed to them in its entirety. It is both, a philosophy and a ‘science’. Its basic premise is that body, mind and spirit form an inseparable entity, which in turn is connected to everything else in the universe.
Well-being is understood as a state of equilibrium, a perfect balance of inner and outer forces, which can be achieved by means of a balanced lifestyle. Its central teaching is ‘moderation in all things, whether physical, mental or spiritual. Imbalance in any sphere of life will eventually impact all aspects of a person’s ‘body-mind’. Thus, a balanced diet is just as important as are happy thoughts and emotions, or a fulfilled love life.
But what does ‘balanced’ mean, exactly? Indeed, a term like that can mean completely different things to different people, depending on their temperament.
Like Chinese medicine, Ayurveda also refers to the elements and regards the manifest world as a dynamic interplay of such elemental forces (fire, air, earth, water, and ether) that shape all aspects of the manifest universe.
The elements have little to do with their physical representations, rather it is the essence of fire, water, air, earth and ether that are implied. It is impossible to grasp these concepts scientifically, they must be intuited within their own system of reference and dense network of correspondences.
Every single person is seen as a part of this vibrant and dynamic web of energies. Likewise, all other natural things (including the healing substances that are used to balance an individual’s ‘vibration rate’). In humans, these elemental forces are thought to combine into three basic constitutional types (temperaments), which are referred to as the three ‘doshas’. All doshas are present in all individuals, but one usually dominates. Occasionally, people can have ‘dual-doshic’ constitutions and display characteristics of two doshas in more or less equal parts.
The three doshas are known as Vata, Pitta, and Kapha:
Vata is associated with the elements of air and ether. It represents movement and changeability. Vata energy is cold and dry. An individual with an excess of Vata energy may have a tendency towards nervousness and anxiety. They find it hard to sit still and are always on the move. Their minds are quick and active, but the information is also quickly forgotten. Their skin or hair may be dry and brittle and they may suffer from cold hands and feet. Their body frame tends to be light and skinny.
Pitta is associated with the elements of fire and water. It represents heat and assimilation and is associated with the metabolic processes. Its hot nature requires plenty of food to fuel metabolism. Because of this inner fire, they often turn grey or lose their hair early. Pitta is also said to be oily, which may present as greasy hair and oily skin. They often have strong body odors. Their memory and thinking processes tend to be sharp. They tend towards perfectionism and often criticize others, or even themselves. They can be dominating and controlling.
Kapha is associated with the elements of water and earth. It represents structure and substance. Kapha is associated with the bones and connective tissues. Its quality is heavy and cool. Thus, Kapha types have a heavy body frame and a tendency towards putting on weight. They move and think slowly and can be lethargic. Their skin may feel cool and clammy. They frequently have a sweet tooth. They may be kind and compassionate, but they may also be overly attached and become jealous.
Everybody is constantly subjected to outside influences that may alter their inherent doshic quality so that its expression turns negative. To maintain a state of well-being the doshas need to be balanced with the aid of herbs, nutrition and appropriate mental or physical exercises (e.g. meditation, yoga).
Much of the teachings of Ayurveda is concerned with nutritional healing. Foods are categorized into three basic types:
- Sattva – milk and plant products, mild flavors
- Raja – hot and spicy food, meat
- Tamas – denatured foods, canned food, fast food, alcohol
Which foods an individual should include in their diet is determined by assessing their doshic constitution. An excess of Vata energy is balanced by including foods that are cooked, oily, heavy and warm, and taste sweet, sour, or salty. Refined sugars and yeast should be avoided. Vegetables of the cabbage and potato family are also not recommended. Raw vegetables are ok, but should be marinated, or served with salad dressing. Making proper time for meals (rather than quickly grabbing something on the go) and keeping to regular meal times is also beneficial.
An excess of Pitta energy is balanced by adhering to a predominantly vegetarian diet consisting of plenty of fruits, veggies, and grains. Overly spicy, or acidic foods should be avoided, as should excessive amounts of salt, oil or alcohol.
An excess of Kapha energy can be balanced by a diet consisting of plenty of light, fresh, raw vegetables and fruit. Sweets, creamy foods, nuts, and heavy, starchy foods should be avoided. Spicy foods are beneficial, as they stimulate the metabolism, but sweet, sour and salty foods should be avoided, as should meat, dairy products, and citrus fruits.
Obviously these are only the most rudimentary guidelines. Anybody, who wants to try an Ayurvedic dietary regime, should consult an Ayurvedic practitioner to get recommendations that are tailor-made for them.
The 5 causes of disease
Ayurveda is much more than nutritional healing. It recognizes that different causes of disease call for different sorts of treatment.
Five causes of ill-health are recognized and treated correspondingly:
External injuries, mechanical injuries that call for surgery (broken bones, etc.)
Infections and internal diseases are mostly treated with herbs and other healing substances.
Afflictions of the soul:
Fear, hatred, indolence, jealousy, etc. are treated therapeutically with music, scent (aromatherapy), color therapy, charms, dance, etc.
Natural causes of suffering:
Old age, hunger, etc. are treated with spiritual measures such as meditation, prayer and spiritual practices with the aim of achieving higher levels of consciousness.
Western medicine struggles to come to grips with the often confusing tangle of correspondences and thus, dismisses it as mumbo jumbo, simply because it does not fit neatly into a western scientific model. Some modern Ayurvedic doctors have even tried to translate their system of reference into Western concepts in order to gain more acceptance or to make it easier for western medicine to understand. But Ayurveda continues to evade scientific investigation by the microscopic method, though evidently, it has successfully been used for thousands of years.
Ever since a wave of fascination with Eastern religions swept across Western subcultures, Ayurveda has gained popularity in the West. Ayurvedic nutritionists, health spas, and massage services can now be found in San Francisco, London, or Paris – one no longer has to travel halfway across the world to benefit from these ancient therapies.
However, the question has been raised as to whether a ‘culturally alien’ medical philosophy can be effective, regardless of where and who it is applied to. This argument is certainly one that warrants a pause for consideration.
In some backwaters of India, for example, hygiene is not always adequate. Yet, the administration of injections and Western-style pills may be regarded with such magical awe that they are prescribed excessively and inappropriately, thus producing detrimental and sometimes dangerous results.
Western medicine, although it claims universal superiority over indigenous healing systems, can easily fail in inadequate conditions. Likewise, Ayurvedic medicine in the hands of insufficiently trained practitioners, is also a concern. Access to all the healing substances used in India, may also be difficult. Lifestyle, living conditions and spiritual outlook are completely different in these two different cultures and trying to transpose one onto another is not necessarily practical, even if it is in vogue. However, one should not assume that it would never work.
In India, Ayurveda has been successfully practiced for thousands of years, and evidently, with very good results. But if we want to really understand it deeply we must study its philosophy within its native cultural, philosophical and religious context. To apply only the physical measures is to miss half of its wisdom.
Rosemary, which has long been known as Rosmarinus officinalis, has recently been assigned to the Genus ‘Salvia’. That means, it is botanically grouped with the sages. However, the old name is still acceptable, but it is good to be aware of the name change, to avoid confusion.
Most of us know this woody, aromatic bush as a culinary herb, but in fact, Rosemary is so much more than that. It has some quite remarkable properties that are well worth remembering!
As a kitchen herb, Rosemary is an old stand-by: Rosemary potatoes, Rosemary chicken, Rosemary salt, Rosemary lamb, or Rosemary fish are all familiar menu items. The needle-like leaves have a highly aromatic, somewhat medicinal scent. The flavour is distinctive, somewhat bitter, and resinous, which perfectly complements fatty foods. It ‘cuts through’ the grease. This is why it is used to flavor greasy meat and fish dishes and to aid digestion. Rosemary acts as a token apology to the liver.
Although it is an herb of the mint family (Lamiaceae), its thin, spiky leaves lend it the appearance of some kind of dwarf conifer. Rosemary is at home in the semi-arid climate zone of the Mediterranean coastal region. It commonly grows in the garrigue, the shrubland that covers the lower hills. Its scientific name – ‘rosmarinus’ means ‘Dew of the Sea’. It indicates that this herb likes to be ‘kissed’ by the salty mist coming in from the sea. Others have suggested that the name perhaps alludes to the light blue flowers. A bush that is profusely covered in flowers has the appearance of sea foam on the crest of a wave. Thus, Rosemary has also been linked to the Greek Goddess Aphrodite, who was born from the foam of the sea.
In the Mediterranean, it is one of the earliest flowers to appear in the New Year. Its pale blue flowers blush the wild coastal hillsides, spreading an aromatic scent that awakens the sleepy bees. Rich in nectar, Rosemary is one of their first sources of nourishment. The highly aromatic Rosemary honey is sold at local markets as a highly prized regional specialty.
Rosemary’s intense fragrance and aromatic flavor are due to essential oils, which are obtained not from the flowers, but from the needle-like leaves. As a key ingredient of the ever-useful herb blend known as ‘Herbes de Provençe’ it is a quintessential item on the herb shelf.
Medicinal uses of Rosemary
This essential oil is also responsible for its medicinal properties. Rosemary oil stimulates blood circulation, particularly to the head. It has a beneficial effect on memory. In herbal lore, this property is associated with the remembrance of loved ones, and friends, and those who have recently passed away.
Rosemary’s bitter principle aids digestion. It ‘warms’ the stomach and stimulates the liver and gallbladder. It helps the body to break down fats and improve digestion.
It also shows anti-viral, anti-bacterial and anti-fungal properties. Externally, a Rosemary infusion can be used to cleanse badly healing wounds.
Cooking with Rosemary
Rosemary goes great with roasts – whether you are roasting a goose, lamb chops, or a pan full of root vegetables, a sprig of rosemary transforms the dish and adds a complex, slightly bitter and highly aromatic flavor.
Rosemary has also long been used as incense, particularly in combination with Juniper berries. This tradition has continued into modern times. It is still sometimes used to fumigate and purify the air in a patient’s room. It is also popular as a cleansing aromatic that is used in sauna infusions, or to scent bath oils and soaps.
Rosemary’ is a tonic and restorative. Its stimulating action on the blood circulation and coronary function and can restore vitality and strength to convalescents or feeble children. In the past it was also used as an aphrodisiac that had the reputation to restore a dwindling manhood. Recent research has shown that Rosemary contains
Rosemary can be added to home-made shampoos or hair rinses. It will stimulate the follicles and promote hair growth. In the ‘still room,’ its essence would have been added to skin tonics, lotions, and oils.
Rosemary Hair Rinse
The simplest way to let your hair benefit from the tonic power of Rosemary is to simply make a strong infusion of 1 tablespoon of dried rosemary leaves to 500 ml of water – infuse with boiling water and steep until it has cooled down, strain and massage into the scalp. Leave it for a few minutes, then rinse it out. It is best when prepared fresh, but it will keep for a few days in the fridge.
Unscented shampoo bases are readily available at many stores these days. Get one you like and add a few drops of Rosemary Essential Oil to it.
Recommended for brown or dark hair as it will naturally darken the hair over time.
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