FOOD ACCORDING TO AYURVEDA -3

In the last part we discussed about how humans are classified on the basis of what they eat and concept of Viruddha Ahara. In this part we will discuss about what are the benefits and properties of grains and dairy products according to Ayurveda.

GRAINS AND THEIR PROPERTIES

Grains are the primary staple food of India. Grains are nutritionally rich and deliver recommended nutrients to the body. Consumption of grains in different civilizations of India can be observed from the literature. In Indian history we can discover distinctive grains used by our ancestors. Beginning with Yajurveda, the three pulses urad (Vigna mungo), mung (Vigna radiata), and masoor (Lens culinaris) were the most commonly used grain legumes. All grains have good calorific value, largely from starch and proteins. Some of the grains exhibit anti nutritional properties. Traditional processing techniques such as fermentation, soaking, and cooking help to remove these anti nutritional factors. In view of health, resistant starch received attention because of its potential health benefits and functional properties. Many traditional Indian grain products may contain higher amounts of resistant starches because of higher proportions of whole grain ingredients and less intensive processing. Some of the traditional grain-based health foods with their functional and health benefits are discussed below.

 Idli

Idli is a fermented product prepared from rice and black gram batter by steam cooking. Idli is a white coloured, small, round, and spongy dish. In 1485 and 1600 CE, idli was compared to the moon, which suggests that rice was in use. Use of rice along with pulses is necessary as a source of mixed natural bacteria needed for efficient fermentation. Black gram is the primary ingredient having natural fermentation bacteria and acts as the substrate for the fermentation of batter. Sour buttermilk is also used as a source of natural bacteria. Black gram and rice are used in the ratio of 1:2 during batter preparation. Fermentation of idli batter improves the nutritional and protein efficiency value. Leavening is the primary objective of fermentation in idli preparation. Kadubu (plate idli) is another type of idli prepared by steaming idli batter in a plate, hence the kadubu is large. Idli is suggested in all seasons and is used as a breakfast food. It adds good amount of protein to the daily diet. Due to the fermentation process, idli is more digestible and is recommended to all age groups.

Dairy products and their properties 

Cattle were an integral part of the Vedic culture.

Literature before 800 BCE refers to cow, buffalo, and goat milk, which were consumed either fresh or boiled. Sushrutha mentions human milk and the milk of the cow, buffalo, goat, and sheep, describing the distinct qualities of each. The major processing products of milk include ghee, curd, paneer, cheese and buttermilk. Buttermilk was in wide use, it was turned into a seasoned dish known as saga. Curds were eaten with rice and barley According to the Ayurvedic system, milk has unique nutrition that cannot be provided by any other foods. Here we describe the major health foods prepared from milk.

Ginna

Ginna is a colostrum-based Indian sweet. It is also known as junnu, posu, or kharvas in different regions of India. Colostrum is a rich source of immune components such as, and iron and nutrients such as vitamin A and minerals. Ginna is prepared from the 1st day's thick milk (colostrum) of a cow after calving. The colostrum is mixed with normal milk to dilute and with sugar/black jaggery powder. Cardamom is then added for taste followed by cooking in a closed vessel in a pressure cooker. After the cooking is complete, the final product is cut into pieces and served with roti, dosa, or idli.

So it is important while planning any meal or menu to keep the concepts of Ayurveda in mind so that the person eating it gets benefited from it. Today we are talking about meal planning managing the nutrients but Ayurveda has already written about it hundreds of years ago. We are blessed to have a cuisine so developed thousands of year ago in which every meal we consume is perfectly balanced. We can have restaurants based on concepts of Ayurveda. After all future of every cuisine lies in its own past.