5-Day Ayurveda Primer (Day Three)

Natural Healing Wisdom from the Chopra Center

by S&H Editors

Day Three: The Six Tastes of Ayurveda

Long before the U.S. Food and Drug Administration provided us with recommended daily allowances for fats, carbohydrates, and proteins, we listened to our taste buds to determine which substances were edible and how much of them to consume. Ayurveda teaches that all six tastes should be eaten at every meal for us to feel satisfied and to ensure that all major food groups and nutrients are represented. Here's our recommendation.

TASTE	FOOD SOURCES	TASTE BASIS	MIND-BODY EFFECT
SWEET	grains, pasta, rice, bread, starchy vegetables, dairy, meat, chicken, fish, sugar, honey, mollasses	carbohydrates, protein, fat	soothing & satisfying builds muscle mass balances vata and pitta doshas when excessive aggravates kapha dosha
SOUR	citrus fruits, berries, tomatoes, pickled foods, salad dressing, alcohol	organic acids: ascorbic acid, citric acid, acetic acid	stimulates appetite aids digestion balances vata when excessive aggravates pitta and kapha
SALTY	table salt, soy sauce, salted meats, fish	mineral salts	enhances appetite makes other tastes delicious balances vata when excessive increases kapha and pitta elements
PUNGENT	peppers, chilis, onions, garlic, cayenne, black pepper, cloves, ginger, mustard, salsa	essential oils	promotes sweating clears sinus passages balances kapha when excessive irritates vata and pitta
BITTER	green, leafy vegetables, green and yello vegetables, kale, celery, broccoli, sprouts, beets	alkaloids or glycosides	detoxes system balances kapha and pitta when excessive increases vata and may cause gas
ASTRINGENT	lentils, dried beans, green apples, grape skins, cauliflower, pomegranates, tea	tannins	balances kapha and pitta when excessive increases vata