AYURVEDIC THEORY OF THE ESSENTIAL 6 TASTES IN FOOD:
Ayurveda correlates the six tastes with the six energy points in our body, which helps in the growth and maintenance of a healthy body. No doubt we have learnt there are 7 Chakras called Energy points in Human . Out of this, 6 are within the body the 7th is outside the body over the head Sahasrara . When that functions the Jeevathma unites with Paramathma the ultimate objective of Yoga.
There is no theory that one taste is superior to the other . All are equally important and should be consumed for the well being . Some tastes are ones which we may need to have larger quantities of, in our diets, while other tastes by their nature, are consumed or included in smaller quantities. When we consider the tastes, there is certain terminology used in Ayurveda.
Rasa : Taste including the 6 tastes: astringent, bitter, pungent, sour, salty, sweet.
Virya :whether something is heating or cooling. Generally, pungent, salty and sour foods as well as animal products and vegetable oils have heating virya. Foods that are astringent, bitter, and sweet are cooling.
Vipak:This is the post-digestive effect. The taste after a food goes through the digestive system. There are general rules for vipak. Sweet and salty foods have a sweet vipak. Sour foods have a sour vipak. Pungent, bitter, and astringent foods have a pungent vipak.
In the light of this back ground we should be able to asses the VIPAK [ that is the post digestive effect ] and sensibly adjust the intake RASA [the Different 6 tastes .].
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We should be proud that the west follows the principals of Ayurveda .
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