The Fire Inside Us

The purpose of eating and drinking should be to produce enough blood

, provide energy for the body and satisfy us.

There are six types of tastes:

1) Sweet

2) Salty

3) Sour

4) Hot and Spicy

5) Astringent

6) Bitter

It has been observed that we avoid the last two tastes since it often offsets our digestive system and balance in our blood, which leads to a variety of diseases, including cancer. These tastes undo the effect of sweets and purify the blood, and increase our stomach's digestive power, so it should be added into our diet.

We take care in putting a plentiful supply of quality wood or coal into a fire, as well as give it enough air to burn properly. This enables the fire to give maximum of heat, in addition to reducing smoke and ashes to a minimum. This fire is very similar to the digestion process in our stomach. We must think about how our body will react to the food and drink we take. The difference in the proportion of three basic elements of water, fire and wood in our body depends upon the food we eat.

In this analogy, we should maintain the "fire" in the stomach and understand which kinds of food will not agree with us, and avoid such foods. We must know that a particular food, which may be good for certain people, may not be suitable to others, such as yogurt or buttermilk, which are suitable to people having more elements of fire. These kinds of food would not be suitable to people having more elements of water in them.

Recent experiments by nutrition experts in America have confirmed the theories of the Indian philosophy: that eating late and taking heavy foods after sunset tends to slow down digestion, as well as producing more fat and stomach problems in the body. In Ayurveda, the Indian medical system, a detailed description of the after-effects of the different types of cereals, vegetables, spices, fruits, milk, curd, buttermilk, herbs, minerals, etc. is given. This shows a deep study and research over hundreds of years. Ayurveda describes minutely what food to eat, how to eat and when to eat.

by: Carl Juneau

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