Ayurvedic Functional Nutrition
Holistic Ayurvedic dietary therapy is an integral part of a patient's care for a variety of health concerns
Ayurvedic dietary therapy involves the understanding the properties of foods and their affects on health as well the use of food for preserving health and preventing and treating illnesses. Dr. Danesh assesses each patient's individual pattern of disharmony related to the constitutional profile of the the three doshas. A specific therapeutic dietary approach is suggested for optimal healing and prana balance.
The nature of food is defined on the basis of energetic presentation and are grouped by taste. The five principal categories taste are sour, sweet, bitter, pungent and salty. Based on the five elements of Ayurveda and holds that each taste favors an internal organ: sour favors the liver, sweet favors the spleen, bitter favors the heart, pungent favors the lungs, and salty favors the kidney. Generally, each taste has a different impact on the human body and the subtle energies of the doshas.
The nature of food is a fundamental principle in Ayurvedic dietary therapy. Foods are classified into coldness, coolness, warmth, and heat, "the four natures". In practice, these natures divide into two basic kinds - cold and hot. Regulating the cold and hot of foods is an important aspect of diet regulation practiced in Ayurvedic functional nutrition.
