India Herbs

Publication: nowtoronto.com

Author: Elizabeth Bromstein

Date: June 28, 2007

Until recently, fibromyalgia was often confused with chronic fatigue syndrome, and sufferers were told they just had to suck it up and live with it.

The syndrome, characterized by widespread pain in muscles, ligaments and tendons that can disrupt sleep and cause depression, anxiety and fatigue, is still little understood, but at least it’s taken seriously these days. Those diagnosed with it are no longer told they’re nuts. Interestingly, it affects four times as many women as men. Why is it that the illnesses most common in women are the ones we’re told are all in our heads? Seriously.

The FDA has now approved the very first drug specifically for this condition, which is also treated with acupuncture, herbs, massage, injections, yoga, Ayurveda – and a lot of faith.

What the experts say

“Diet is the cornerstone [of managing fibromyalgia]. It’s the same old song about fruits and vegetables and whole grains, particularly fruits and vegetables rich in colour, since patients with fibromyalgia are under increased oxidative stress and some research shows that antioxidants may be helpful. Research also indicates that fibromylagia patients are very sensitive to aspartame and monosodium glutamate. Benzoates are another one. Key supplements are fish oil and something like Greens+ which is a good fallback to make sure you’re getting those colourful pigments. Acupuncture is not a cure but can improve the symptoms of chronic pain. Meditation, mindfulness, stress-reduction techniques are very important in dealing with mental symptoms like depression and anxiety. Moderate exercise is also important.”

Alan Logan, naturopath, co-author, Hope And Help For Chronic Fatigue Syndrome And Fibromyalgia, New York

“The real focus should be on herbs that have an adrenal tonic effect, also known as adaptagens. They help the body to adapt to stress and boost the immune system, like licorice root, also a good anti-inflammatory, and a wonderful herb from India called withania root, [good for] stress, pain and inflammation. North American ginseng is good as a general restorative herb. Classic anti-inflammatory herbs include willow bark for inflammation and pain, Jamaican dogwood and meadowsweet. Passion flower is good for the nervous system and muscular pain. Also rosemary both internally and externally. You can also do a gentle massage using essential oils of lavender or rosemary.”

CelinA Ainsworth, herbalist, Toronto

“I approach fibromyalgia with a combination of physical therapy and various forms of injections. Sometimes nerve blockade and my patented form of spinal botox can be used in certain cases. I use shockwave for trigger point therapy release, a laser magnetic device and micro-current therapy. Fifty per cent of patients have been in a major accident or suffered a neck and/or lower back injury resulting in multiple disc disease. It becomes very difficult to treat because of the extensive spinal disease. Extreme anxiety and depression can be other contributing factors. Two-thirds of the trigger points of fibromyalgia are between the skull and upper chest. You can technically have fibromyalgia with minimal lower body problems, but cannot have it with only lower body problems. Men generally have stronger upper bodies and arms and are less likely to develop neck and upper back injuries. Breasts can also increase the weight load on the upper back and thoracic spine.”

Blair Lamb, MD, pain and spinal rehabilitation, Toronto

“Certainly all kinds of breathing and relaxation techniques are going to help. Feldenkrais helps you use your body in a more balanced way. You learn to reduce the effort, so circulation will improve. People with fibromyalgia are usually very uptight and in discomfort. An exercise to reduce stress and even out their emotional state would be extremely beneficial. The simple exercise of abdominal breathing – watching your breath, allowing the belly to gently expand and contract, imagining a balloon in the belly that expands to 360° (not just pushing out the belly) and focusing your attention on your breath, then developing that focus to a state where you can actually direct the breath to different areas of your body – can create a release.”

Marion Harris, director, Feldenkrais Centre, Toronto

“We say that aches and pains in the body are because of vatta imbalance. Also, fibromyalgia can be due to accumulation of toxins, chronic indigestion, chronic stress. You have to go to the root cause of why this person developed this condition. If it’s because of stress, you have to remove stress. Panchakarma [a detoxification process] is a good approach to remove toxins, [involving] herbal massage followed by a sauna. Shirodhara [an herbal oil flow around the head] is also very useful. You also have to take care of diet and nutrition, and [practise] some yoga.”

Krupali Desai, Ayurvedic practitioner, New York   

Publication: Discover Ayurveda

Author: Unknown

Date: June 26, 2007 

Mangoes are not eaten as routinely in America as are apples and pears, for instance, but if you ever try a fully ripe, sweet juicy mango, you will want to try it again and again. Eaten by themselves or in a variety of dishes, mangoes add antioxidants and fiber to your diet.

The “king of fruits” has been around for at least 6,000 years. Native to India and Burma, this sweet fruit was described in the ancient Sanskrit literature, for example in Valmiki’s Ramayana. The mango was also the fruit of the kings in ancient India, where princes used to pride themselves on the possession of large mango gardens. Persian traders took the fruit into the Middle East while the Portuguese brought it to Europe and the New World. Mango cultivation arrived in Florida in the 1830s and in California in the 1880s, and now it is also grown in Hawaii, Mexico and South America.

Ever since the Vedic period, mangoes have been highly appreciated in ayurvedic healing and cooking. Mango trees belong to the same family as cashews and pistachios, and can grow to the height of 50 feet in India. All parts of the tree are used for different purposes. The leaf plays an important role in Hindu festivals and ceremonies. The bark, leaf, flowers, fruit and seed offer a variety of medicinal purposes. There are also over a thousand varieties of mangoes that vary in shape from round to pear-shaped to narrow and oval, and that can weigh as much as four pounds each.

Ripe mangoes are succulent and sweet, with a yellow-orange or red skin. They are ready to eat when they are soft to touch and yield to gentle pressure. They should also omit a full fruity aroma from the stem end. Most supermarket mangoes are green but you can ripen them at room temperature. Once they ripen, store them in the refrigerator for up to three days. The best eating mango is fibre free, but even a stringy mango can be sweet and juicy.

Ayurveda considers ripe mango sweet and heating. It balances all the three doshas and acts as an energizer.

Green, unripe mango is also used in Indian cooking. Several varieties are especially cultivated for using raw. Green mango could be picked long before ripening while it is still hard. The fruit is grated and added to dhals and vegetables, or made into chutneys and pickles. The ayurvedic qualities of green mango are sour, astringent and cooling. They should not be eaten alone or in large quantities because they can aggravate the doshas, especially Pitta dosha. However, prepared ayurvedically, in combination with spices, for example in a chutney, they help digestion and improve the flavor of food.

Mangoes are in season from January through August, peaking in June. Mangoes from South Florida are the best in the United States, since the soil and climate is ideal. Try to find organic mangoes that have not been treated with fertilizers or pesticides. Also beware of imported mangoes, which are often irradiated or sprayed with chemicals banned in the United States. Your supermarket or grocer can tell you where the fruits are from.

Mangoes are rich in antioxidants such as beta-carotene, and Vitamin C, Antioxidants have been shown to play an important  role in the prevention of cancer and heart disease. They also contain bioflavonoids, the compounds that help plants capture energy from the sun, and when eaten they aid our immune system. Mangoes also supply potassium and fibre and are low in calories. The insoluble fibre, abundant in mangoes, aids the elimination of waste from the colon and prevents constipation.

Mangoes support all the seven dhatus (body tissues) and provide a very satisfying snack or dessert. An ayurvedic mango lassi provides a great refreshing drink for any summer meal. A milk-mango shake cools the physiology and helps weight gain. Mangoes can also be added to puddings, salads or fruit desserts. Try to use fresh mango instead of canned mango puree which is void of the nutritional benefits of fresh fruit and may contain added sugar.

Publication: mapi.com

Author: Unknown

Date: June 20, 2007

Individuals with a pitta imbalance are susceptible to hyperacidity, peptic ulcers, and some types of inflammatory disorders. Stress, anger, impatience, extra-hot spicy foods, and environmental factors such as extreme heat can aggravate pitta. A few simple changes in lifestyle and diet can help bring pitta into balance for smoother, more effective digestion and greater calm and contentment.

Individuals with a pitta imbalance are susceptible to hyperacidity, peptic ulcers, and some types of inflammatory disorders. Stress, anger, impatience, extra-hot spicy foods, and environmental factors such as extreme heat can aggravate pitta. A few simple changes in lifestyle and diet can help bring pitta into balance for smoother, more effective digestion and greater calm and contentment.Pitta is the heat energy within every cell but it is mainly located in the stomach area. Excess intake of heat producing foods can mean that the digestive tract overreacts with an increase in acid production. Pitta aggravating foods such as vinegar, tomatoes, sour citrus fruits, orange juice, salsa, yogurt (except lassi) onions, garlic, chili peppers, salty fried foods, and alcohol all aggravate the digestion when too much acid is present. These foods should be completely avoided until the acid level is brought into complete balance. And if there is a sensitivity to these foods they should be avoided in general.

It is important to not skip meals if you suffer from acid indigestion. Eating breakfast is especially crucial. Even if you are not especially hungry in the morning, it is important to at least take something light like stewed fruit, warm milk, or a date shake. Skipping breakfast has the effect of aggravating a subdosha of pitta called sadhaka pitta which governs the emotional heart. It is responsible for contentment and bliss. As lunch time approaches, with agni (the digestive fire) increasing and so also stomach acid, an empty stomach is not ideal from the ayurvedic viewpoint. It may result in irritability, anger, impatience and a feeling of being over hungry so that when lunch time comes you tend to overeat.

Try to avoid high-stress situations and practice stress management techniques. Enjoy natural beauty. The appreciation of natural beauty helps to balance sadhaka pitta and reduces stress. Favor cooling foods and drinks such as fresh coconut juice. Use an electric drill to make a hole in the coconut and use a straw to sip on the coconut juice. Use the fresh coconut meat in your vegetables, rice dishes, or chutneys. If you feel discomfort during the day, take a few sips of cool milk on an empty stomach.

Pomegranate juice and pomegranate chutney also help balance the acid in the stomach. It tastes sour but it is actually both astringent and bitter, which help balance pitta.

Fresh aloe vera gel straight from the leaf is balancing. Avoid the store bought juice as citric acid is used as a preservative and it is too acidic if you suffer from acid indigestion.

Baked fennel seeds are also recommended to help settle the stomach and balance digestion. Eat 1/4 teaspoon of baked fennel seeds 3 times a day between meals.

Rose water or mint lassi is good to drink with a meal as they are cooling and sweet to taste. Favor astringent, bitter, and sweet tastes in your diet. Split mung dahl, green leafy vegetables, grains, watermelon, honeydew melon, lettuce, mangos, and spices such as fenugreek seeds, coriander, cardamom, and mint should be included in your daily diet.

The Herbal Aci-Balance formula from Maharishi Ayurveda helps balance stomach acid and digestion. It contains turpeth root, a special herb that both cleanses and balances the digestion. The Mind Plus formula helps balance the mind, especially in stressful situations.

Publication: mapi.com

Author: Unknown

Date: June 12, 2007

In tune with nature

Ayurveda suggests a skin care calendar that follows the rhythm of the seasons. Spring is the ideal season to focus on deep-cleansing the skin from within and without to foster healthy skin cell growth and counter excess oiliness and breakouts, which tend to be more common at this time of the year.

In spring, toxins inside the body start to liquefy naturally, and your body works hard to cleanse itself. Some toxins are expelled through the skin, so you need to focus on deep exfoliation and cleansing to keep it looking clear and radiant through this season.

Rx for Spring Skin
Your skin is a mirror of what’s happening inside your body. Beautiful skin begins from within, with a balanced diet, good digestion and proper absorption of nutrients by your body. Start with an ama reducing diet. If you combine a light, easy-to-digest diet with an internal cleansing program, your skin will look beautifully smooth and radiant.

Here are some tips from The Council of Maharishi Ayurveda Physicians for cleansing from within:

Eat light. Cut down on heavy cold foods, deep-fried foods and rich sweets.

Include several servings of fresh organic vegetables, especially cooked leafy greens, in your diet. Whole grains such as quinoa and amaranth are excellent sources of nutrients and fiber.

Eat lots of cleansing foods, such as sweet juicy fruits, during the day.

Add spices such as coriander, cumin, turmeric, and fennel to your diet to help stimulate the digestion and detoxify the skin.

Drink plenty of warm water to help the cleansing process.

For healthy skin, it’s also important to keep the elimination system running smoothly. The Herbal Cleanse or Digest Tone tablets can help.
A seasonal detox program can help purify the whole body, including the skin. Take Elim Tox or Elim-Tox-O for two months, along with the Triphala or Herbal Cleanse tablets. These herbal formulas aid the body in flushing out toxins that tend to accumulate through the winter.
An herbal skin care program
Natural skin care products rich in botanicals that gently cleanse toxins from the skin and nourish skin cells will help rejuvenate winter-weary skin and bring the bloom back.
Here are some things to remember:

Do a warm oil massage regularly and follow with a warm bath to allow impurities to liquefy and flow out of the body tissues. The Youthful Skin Massage Oil contains powerful herbs to purify the skin.

Thoroughly cleanse your face morning and night with the Youthful Skin Cleansing Bar or Gel. Rinse with plenty of warm or room temperature water.

Exfoliate your skin with the Youthful Skin Herbalized Clay twice a week to eliminate toxins, wash away that heavy, oily feeling and leave your skin feeling fresh and youthful.

It’s important not to put anything on the skin that can clog the pores. Youthful Skin Cream nourishes the skin without being greasy or clogging.

Wear a hat when you go out in the spring sunshine to protect your skin and maintain moisture balance.

Publication: Discover Ayurveda

Author: Unknown

Date: June 12, 2007 

What do you think of when you hear the words “comfort food”? Mashed potatoes and gravy at Thanksgiving, Rocky Road ice-cream in the middle of the night or cream donuts for breakfast? That may be what you crave, but these foods won’t comfort you very long; in fact, they may even cause discomfort in your digestion. How about a warm soup or rice pudding? Real comfort foods are nutritious, nurturing, wholesome and satisfying. According to ayurveda, they should also be intelligent, and balance the mind and body.

Ingest nature’s intelligence with your food

The food you eat should be lively. Fresh, organic, home-cooked food has the power to carry nature’s intelligence to your brain and body. “These foods are called triptighna, which means they are satisfying and nourishing,” says The Council of Maharishi Ayurveda Physicians. Preserved, frozen, processed foods and leftovers, on the other hand, leave your body unsatisfied and craving for more. Since these junk foods are void of intelligence they cannot support the intelligence of the physiology, so you end up eating more and craving for more without ever getting nourished or fulfilled. What’s more, you can easily gain weight this way.
Cooked food versus raw food

While we want to preserve the intelligence of our ingredients, we also want to make them digestible. That’s where cooking comes in, which inserts agni, digestive fire, in our food so we can digest and assimilate it properly. Certain food items, such us grains, beans and dahls should always be eaten cooked. Most vegetables are also more beneficial cooked, and some of them, such as spinach, chard, kale, broccoli, cauliflower, Brussels sprouts and cabbage, should never be eaten raw. Milk is another item that can be hard to digest so ayurveda recommends always boiling it with some cardamom and cinnamon. Make sure, however, not to overcook or burn anything. Add some ghee or olive oil, water and spices to protect nature’s intelligence. You don’t have to cook everything and skip salads entirely. Juicy vegetables, such as cucumber and lettuces, can be refreshing for lunch in the summer but stay away from them at night and in the winter since they can aggravate Vata. Also, if your digestive fire is weak, stay away from sprouts. Fruits are also good raw during the day. In the morning, a stewed apple is best to stimulate the digestive system.

Use spice-power

In addition to their delicious taste, spices can greatly increase the intelligence of your meals. They also help with digestion and assimilation. To bring the most out of them, cook them with your food or sauté them in ghee and add them to your meals. For best assimilation of the benefits of therapeutic spices, eat them cooked, instead of sprinkling raw spices over foods. Ayurvedic spices such as turmeric, cumin, coriander, saffron, cinnamon and cardamom offer rich and varied aroma and flavor besides helping to balance different doshas and enhancing the metabolism. They can transform simple dishes into feasts for all your senses, providing fulfillment and contentment from meals.

Stop the cravings

The first thing you can do to avoid feelings of false hunger and cravings is to increase the intelligence in your meals by eating, fresh, home-made meals, and avoiding “junk” foods. You also need to eat a variety of foods with all six tastes. Make sure to eat sweet, sour, salty, pungent, bitter and astringent foods to satisfy the body. Cooked food is also more nourishing than raw foods. Raw foods are harder to digest and can diminish agni. When agni is weak, the body creates ama (accumulated toxins), which clogs the channels and prevents the body from receiving nutrients from food. This, in the end, results in cravings. Ayurveda also encourages portion control. Eat enough but don’t overeat. Your stomach should be two-thirds full after main meals.

Sweets for the heart

Emotional downs are the result of an imbalance in Sadhaka Pitta, the subdosha that governs the heart. The sweet taste pacifies pitta, which explains our cravings for sweets. But before you reach for cookies or chocolate, think for a moment. Although these foods provide the sweet taste, they lack the intelligence to carry it to your brain, which won’t register it and the craving won’t stop. Try a piece of sweet, juicy fruit, soaked dates or raisins, rice pudding, milk-date shakes or mango shakes. These healthy foods will deliver to the brain and heart what they need and leave you satisfied..

Foods to pacify worries

Worries and mental imbalance are the result of aggravated Vata dosha. To calm the mind, eat easy-to-digest, nourishing meals and use spices such as black pepper, cumin and coriander to open the channels of the brain. In addition to the above-mentioned sweets, walnuts, almonds and coconut milk are especially supportive for the mind.

Realizing that junk foods will not satisfy your body is the first step in beating the cravings. With a little attention you can switch to healthier options and receive more nutrition, which will decrease your desire for unintelligent snacks. A well-nourished body is only hungry for healthy food!