As with all the Vedic sciences, the science of medicine relies on awareness, precision, and clarity. It is a path of developing the discrimination to determine what is self-healing and what is self-destructive. To this end, Ayurveda developed a system of understanding and categorizing the effects of specific foods. Although the taste of an apple may vary slightly depending on where and when it was picked, the energetics of food are mostly stable and consistent.
Let’s look at the categorization of animals as a metaphor for categorizing foods. Animals have characteristics that are common to all species within a genus. For example, in general rodents tend to have a sensitive nervous system that allows them to avoid being eaten by larger animals. They are fast moving, anxious, and quick to act. Naturally there is variation among rodents as squirrels are different from hamsters. There is even variation among squirrels; one squirrel might be assertive while another is shy. In general, however, the tendencies of an animal can be understood based on what general category of animals to which it belongs. Read More
Unless you have gone to culinary school or love talking about food you are not familiar with the Maillard reaction coined after the French chemist Louis-Camille Maillard. It is this reaction that gives grilled meat and veggies it characteristic pigments and flavors. The reaction rearranges amino acids and simple sugars in the food to create complex flavors and smells that we have come to love.
Foods that are boiled, poached, or steamed do not go through the Maillard reaction because the temperatures are not high enough to dehydrate the surface of the food. Foods grilled, roasted, or otherwise cooked at temperatures above the boiling point of water create this complex and delicious flavor. Read More