From Health Ambition — www.healthambition.com

 

On week 345 we are sharing information on Probiotics. The immense benefits of our total wellbeing from the inside out. We say this with confidence, it will aid with so many issues from skin outbreaks all the way to your overall welfare, we encourage you to consume a good source of probiotics, and with this said probiotics are an essential ingredient to keep yourself in top shape, healthy gut healthy life.

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Have you heard about kombucha yet? It’s one of the most fashionable beverages floating around the alternative health scene. People are raving over the vast number of health benefits linked to this ancient Chinese “immortal health elixir”.

Many claims are made ranging from fighting severe illness to preventing degenerative diseases, and so on we are not qualified to do so, so in this post, we will be sharing information we gather, please consult your health practitioner before you make any changes. With all the claims it’s no wonder so many are jumping on the kombucha bandwagon. But what are the kombucha tea health benefits? I’m going to share what we have gathered about this product.

 

 

 

What is Kombucha Tea?

In simple terms, kombucha is a fermented tea that is indeed the bottom line. Kombucha is made by mixing black or green tea with specific strains of bacteria, yeast, and sugar. Over the course of about a week, the bacteria and yeasts enzymes digest the components of whatever tea is used, giving it a more acidic flavor.

Throughout this process, a small mushroom-like substance forms and floats on top of the liquid. This particular substance is a symbiotic colony of bacteria and yeast or what is referred to as SCOBY. This is what gives kombucha its nickname ‘mushroom tea’. The SCOBY can then be used to ferment the new batch of kombucha.

During fermentation, small trace levels of alcohol are formed alongside gasses and various acidic compounds which are responsible for carbonating the liquid.

Quite a bit of research about the health benefits of kombucha has been carried out in the first half of the 20th century.

In the 1990s kombucha made its first appearance in the US. Research. However, a lot of Russian and German study was made available in English and which sparked enormous interest in the beverage.

Kombucha is a powerhouse of general wellness benefits – mainly due to fermentation and its raw organic ingredients. I think that the majority of people could benefit positively from drinking kombucha on a regular basis. The following are just some of the benefits it has on the body:

 

It’s Packed With Probiotics

 

Yes, that is correct probiotics, my friends. I’ve already written a number of articles on the magnitude of benefits probiotics have to offer. During kombucha fermentation, is a vast amount of probiotics that are produced.

Any type of probiotic food is a good thing to add to your diet, fermented food falls into this category. These healthy microorganisms do everything from aiding digestion to boosting immunity.

 

 

 

Culture for Health how to make Kombucha from click below link

 

http://www.culturesforhealth.com/learn/kombucha/how-to-make-kombucha/

Recipes for making Kombucha 

 

 

Kombucha Recipe – 1-Gallon

Scale up or down depending on the size of your vessel and your needs

 

Ingredients

  • 1 cup sugar
  • 4-6 bags tea –  for loose leaf, 1 bag of tea = 1 Tsp
  • Kombucha Starter Culture – SCOBY
  • 1 cup starter liquid
  • purified/bottled water
  • tea kettle
  • brewing vessel
  • cloth cover
  • rubber band

 

Process

 

  1. Boil 4 cups of water.
  2. Add hot water & tea bags to pot or brewing vessel.
  3. Steep 5-7 minutes, then remove tea bags.
  4. Add sugar and stir to dissolve.
  5. Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with filtered cold water.
  6. Add SCOBY and starter liquid.
  7. Cover with cloth cover and secure with the rubber band.
  8. Say a prayer, send good vibes, commune with your culture (optional but recommended).
  9. Set in a warm location out of direct sunlight (unless the vessel is opaque).
  10. Do not disturb for 7 days.

After 7 days, or when you are ready to taste your brew, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time you make it.  If too sweet, allow brewing for a few more days to let the mixture to sour a bit more.  Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary from preparation to preparation.

Decant & flavor (optional).

Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifier and you want to flush the newly released toxins out be your own judge.

What are Probiotics 

According to https://www.gastro.org

 

Probiotics are living microscopic organisms, or microorganisms, that scientific research has shown to benefit your overall health. For the most part, they are bacteria, but they may also be other organisms such as yeasts involved. In some cases they are similar, or the same, as the “good” bacteria already in your body, here we are referring, in particular, those in your gut. These good bacteria are part of the trillions of microorganisms that inhabit our bodies. This community of microorganisms is called the microbiota. Some microbiota organisms can cause disease. However, others like in the case of probiotics are necessary for good health and digestion.

The most common probiotic bacteria come from two groups, Lactobacillus or Bifidobacterium, although it is important to remember that many other types of bacteria are also classified as probiotics are essential to keep these facts in mind. Each group of bacteria has different species, and each species has different strains. This is important to remember because different strains have a range of benefits for different parts of your body. For example, Lactobacillus casei Shirota has been shown to support the immune system and to help food move through the gut, but Lactobacillus bulgaricus may help relieve symptoms of lactose intolerance in many cases, a condition in which people cannot digest the lactose found in most milk and dairy products. In general, not all probiotics are the same, and they don’t all work the same way we leave it to your discretion.

Scientists are still sorting out exactly how probiotics work. They may:

  • Boost your immune system by enhancing the production of antibodies to specific vaccines.
  • Produce substances that may prevent infection.
  • May prevent harmful bacteria from attaching to the gut lining and growing there.
  • Send signals to your cells to strengthen the mucus in your intestine and help it act as a barrier against infection.
  • An inhibitor that can destroy toxins released by certain “bad” bacteria that can affect your wellbeing.
  • Produce B vitamins necessary for metabolizing the food you eat, warding off anemia caused by deficiencies in B6 and B12, and maintaining healthy skin and a robust nervous system.

 

 

According to https://1md.org/article/what-are-probiotics-1md

 

Some of the Most Important Probiotics Strains

Let’s look at some of the most important strains of probiotics and what they do best.

Lactobacillus acidophilus: L. acidophilus boosts immunity, and by that, it supports healthy digestion, particularly in people who have a difficult time digesting lactose.

Bacillus laterosporus: B. laterosporus has been proven to efficiently to resolve an array of harmful organisms and has been determined to rid candida in a short period of time.

Bifidobacterium breve: B. breve plays a crucial role in colon health and is considered one of the probiotics best able to activate dendritic cells, by boosting your immune system.

Bifidobacterium bifidum: Is one of the best-known probiotics, B. bifidum efficiently keeps unwanted bacteria out, it enhances your immune system, plays a crucial role in allergy response,( so many people can use help with this issue) and helps ease digestion.

Bifidobacterium lactis: B. lactis is genuinely one of the most versatile strains of probiotics. It helps your body digest lactose, as well as all types of sugars, fats, and macronutrients while reducing the effects of ulcerative colitis, minimizing the occurrence of diarrhea associated with antibiotic therapy, and supporting healthy cholesterol levels.

Lactobacillus salivarius: this is a potent antibacterial, L. salivarius is considered crucial for good oral health. In addition to controlling bacteria in your mouth and small intestines, it relieves the effects of asthma and allergies and lowers cholesterol levels.

Lactobacillus plantarum: L. plantarum has been proven shown to enhance lysine production. Lysine is an amino acid that supports hormone production, strengthens the immune system, and promotes calcium absorption.

Lactococcus lactis: There are plenty of benefits associated with L. lactis (26). The qualities include reducing inflammation and allergies,  strengthening the immune system (particularly in the elderly), improving cholesterol levels, and increasing blood glucose control in diabetics.

Lactobacillus gasseri: L. gasseri supports healthy digestion, promotes weight loss, combats obesity, and may lower glucose levels and improve glucose tolerance, which is of great importance for diabetics..

Lactobacillus brevis: L. brevis is another versatile strain that increases the production of the natural killer cells to boost your immunity, supports digestive health, it helps to enhance the effectiveness of antibiotics, has potent antimicrobial properties, and helps improve the condition of your gums and overall oral health. Recent studies indicate that it may help combat ulcers caused by H. pylori.

Bifidobacterium longum: B. longum lessens the symptoms of Celiac disease, IBS, and allergies, while also boosting cognitive function, alleviating anxiety and depression, lowering cholesterol levels, and relieving inflammation.

Health Benefits of Probiotic Foods 

 

 

According to neurologist Dr. Natasha Campbell-McBride

 

“Every traditional culture, when you look at their regular diet, they ferment their foods. They fermented everything. You can ferment dairy, grains, beans, vegetables, fruits, meats, and fish. Everything can be fermented, and there were fermented beverages in every culture. 

Perhaps for a month or two, you were eating fresh cabbage, but then for the rest of the year, 10 months of the year, you ate your cabbage in a fermented form pretty much with each meal. Quite a significant percentage of all the foods that people consume on a daily basis were fermented. And with every mouthful of these fermented foods, you ingest trillions of beneficial bacteria. at the same time.”

Fermented foods have been consumed for over 5000 years, and even in the past 100 years, certain cultures have excelled on probiotic-rich foods.

Germans consumed sauerkraut, Indians drank lassi, Bulgarians consumed kefir, Asians cultures consumed kimchi, Russians consumed raw yogurt, and Kenyan’s consumed amasi.

Fermented foods give you way more units of probiotics and strains of probiotics than a supplement ever will this is an excellent point to keep in mind.  When Dr. McBride tested the fermented vegetables she made to a bottle of a good quality probiotic she found that her vegetables had trillions of probiotic units and over 30 strains which means her one serving of fermented vegetables was equal to an entire bottle of probiotics.

Dr. McBride also states that “Nature is exceptionally wise and populated all organic fruit and vegetables, our soils, and all plant matter with Lactobacilli. The fresh cabbage leaves, if it’s organically grown (not the one from harsh chemical farming), will be covered in Lactobacilli Lacto-fermenting bacteria. You don’t need to add anything it will ferment on its own. You just chop it up. Add some salt in the initial stages. (The salt is added in the initial step to stop putrefactive bacteria from multiplying.) Then as the Lactobacillus stop working and start reproducing, they produce lactic acid. That’s why they’re called Lactobacillus. That’s just lactic acid.

If you look at the research in lactic acid, it is one of the most influential antiseptics. It kills off lots and lots of harmful bacteria…. So as the lactic acid starts producing, it will kill off all those putrefactive and pathogenic microbes and preserve the food. It’s an excellent preservative… A good batch of sauerkraut can keep for five to six years without spoiling or rotting, as long as it is covered by its own juice.”

This process of fermentation does even more than preserve your food, it also makes the nutrients in the food more bio-available.  According to Dr. McBride, the amount of bio-available vitamin C in sauerkraut is 20 times higher than in fresh cabbage! Amazing right?

One of the other aspects that make the probiotic benefits in fermented foods so surprising is that they also kill off harmful bacteria!

The healthy bacteria, or probiotics, live longer than the unhealthy ones and actually help to end the harmful bacteria reign in the gut.  This decrease in ‘bad bacteria’ like candida and h. Pylori naturally benefit the body with less illness and diseases and lower rates of inflammation.

Probiotic Foods

 

from http://draxe.com

 

Kefir – Is similar to yogurt, this fermented dairy or nondairy product is a unique combination of cow milk or even coconut milk and fermented kefir grains. Kefir has been consumed for well over 3000 years, and the term kefir was started in Russia and Turkey and means “feeling good” now that is a significant little bit of trivia. It has a slightly acidic and tart flavor and contains anywhere from 10 to 34 strains of probiotics.  Kefir is similar to yogurt, but because it is fermented with yeast and more bacteria the final product is higher in probiotics.

 

 

To make and maintain your own Kefir click this link – http://www.wikihow.com/Maintain-Kefir-Grains

Cultured Vegetables (Sauerkraut and Kimchi)

 

Made from fermented cabbage and other vegetables, sauerkraut is high in organic acids (what gives food it’s sour taste) which support the growth of good bacteria.  Sauerkraut is extremely popular in Germany and many other parts of the world today. Kimchi is a cousin to sauerkraut and is the Korean take on cultured veggies that are eaten with most of their food. Both of the fermented formulas are also high in enzymes which can aid digestion.

Kombucha

 

Is an effervescent fermentation of black tea that is started by using a SCOBY also known as a symbiotic colony of bacteria and yeast. Kombucha has been around for over 2,000 years originating around Japan. Many claims have been made about kombucha but it’s primarily health benefits include digestive support, increased energy and liver detoxification.

For information on Kombucha 

Check out this post at www.healthambition.com

Coconut Kefir

 

This Kefir is made by fermenting the juice of young coconuts with kefir grains.  This dairy-free option for kefir has some of the same probiotics as traditional dairy kefir but is typically not as high in probiotics.  Still, it has several strains that are great benefits to your health. Coconut kefir has a great flavor and you can add a bit of stevia, water and lime juice to it and make a great tasting drink.

Natto

 

A popular dish that is consumed in Japan consisting of fermented soybeans.  Natto contains the extremely powerful probiotic bacillus subtilis which has been proven to bolster your immune system, it supports cardiovascular health and enhance digestion of vitamin K2. Also, Natto contains a powerful anti-inflammatory enzyme called nattokinase, so as you can see

Yogurt

 

 

Probably the most popular probiotic food is live cultured yogurt or Greek yogurt made from the milk of cows, goats, or sheep. Yogurt in most cases can rank at the top of probiotic foods if it comes from raw milk from fed grass-fed animals.  The challenge there is a large variation in the quality of yogurts on the market today.  It is recommended when buying yogurt to look for 3 things.  First, that it comes from a cow, goat’s or sheep milk, second, that it is grass-fed, and third, that it is organic.

 

 Kvass

This is a fermented beverage in Eastern Europe since ancient times.  It was traditionally made by fermenting rye or barley, but in more recent years has been created using beets, fruit along with other root vegetables like carrots. Kvass uses lactobacilli probiotics and is known for its blood and liver cleansing properties and has a mild sour flavor.

Raw Cheese

Goat’s milk, sheep’s milk and A2 cows soft cheeses are unusually high in probiotics, including thermophillus, bifudus, bulgaricus and acidophilus.  Always buy raw and unpasteurized cheeses if you want to receive any probiotics at all.

 

Probiotic Breakfast Ideas

 

Key

F = Fundamentals, S = Sourdough, CD = Cultured Dairy, and LF = Lacto-Fermentation.

All fermented foods are listed in italics.

Salsa (LF) with eggs Soaked, sprouted or sourdough muffins (F, S) with cultured butter (CD) and preserves (LF)
or fermented honey (LF)
Plain kefir or yogurt (CD) with fruit, fruit preserves (LF) or fruit chutney (LF), soaked nuts, dried fruit, and/or fermented honey (LF)
English muffin (S) egg sandwiches with raw cheese (CD) and mayonnaise (LF) Hard-boiled eggs with various condiments mixed in:
olives (LF), kraut (LF),
sour cream (CD), mayonnaise (LF), raw cheese (CD), salsa (LF), or cultured butter (CD)
Sauerkraut (F) or kimchi (LF) with scrambled eggs and any other breakfast fixings, like sausage or bacon
Smoothie with
plain kefir or yogurt (CD) with fermented honey (LF), coconut oil,
fruit, fruit preserves (LF), fruit chutney (LF), or fresh or frozen fruit
Sourdough crepes (S)
with fruit preserves (LF), fruit chutney (LF), fruit relish (LF), sour cream (CD), and/or fermented honey (LF)
Sourdough crepes (S)with scrambled eggs, sour cream (CD), salsa (LF), and/or guacamole (LF)
Toast with cultured butter (CD) Beet kvass (LF)
or other fermented beverage

 

 

 

 

 

Why we should be taking probiotics

Ayurveda and Fall part 1

 

On week 80 let’s take a look at what the ancient system of Ayurveda is about and what modalities are available to us to enter fall in an aware synergy with this season so we can live in harmony and wellness with mother earth and attune our bodies to be in harmony with it. When we live conscious of mind, body, and spirit we are whole and we can function from well-sustained energy that supports us in every aspect of our lives.

You may think, what this has to do with beauty? well is very simple a well-balanced health and a calm nervous system, assist to beauty from the inside out in all levels, when we feel good we radiate an inner glow through our eyes and smile and that is really beautiful.

Let’s take a tour of our body and what goes on in fall, so with this information, we can be aware of how we work with the earth’s rhythms in the different seasons and where we can improve, and what is better for us to refrain from, keeping in mind that takes persistence and dedication from our part it just doesn’t happen overnight be gentle with your self, stressing over it, is not what the goal is, that will only add tearing down health, just take your time and have fun.

Share with family and friends so they can also benefit from it, and thank you from all of us we appreciate the loyalty and love that you send to us.

 

Our Muscles & Colon

 

 

This video can truly explain why we have pains, dryness and so much more and how easy is to correct it

Fall as you may know already is the opposite of spring season, by late September as our reduced blood flow leaves our muscles it induces fatigue. In fall the days start to grow darker earlier, so a comfortable evening curled up on the couch or our beds with a favorite movie or a book seem to be the thing to do hmmm I love the idea and for me that includes my sweet puppies. Our smooth muscle tissue and that includes the tissue of our colon, it starts to become sluggish when the temperature and pulse rate drop. TIs a fact that the colon, is also sensitive to stress, and holds the wear and tear of the autumn season.

 

Indigestion & Electrolytes

It is a process called cold diuresis, the name Diuresis refers to the physiological process by which urine production in the kidneys is increased as part of the body’s homeostatic way to maintain our fluid balance. This action causes fluid loss in Autumn. Cold diuresis is a response to vasoconstriction from our bodies. As our blood vessels constrict, it increases blood pressure is kind like squeezing the air inside a balloon. Our kidneys then proceed to release the extra pressure by removing fluids from circulation and emptying them into the urine and that is their job to balance the system. A summer of hot sweating followed by cold diuresis may leave you dehydrated and electrolyte deficient this is good to keep in mind. So it is important to keep in mind to add foods that can support electrolyte, juicy and salty taste encourages water retention for dry Vata. Vata types should avoid dry foods in the fall altogether so their system can function optimally.

 

Cold Feet & Warm Socks

Some people get cold feet even when wearing extra warm socks to warm their feet. Too much of tight clothing like socks can’t coax blood out of hibernation once it moves to the core. The body at this point may simply lack the strength to maintain core temperature and warm our feet. A sweater to heat the core does a better job than an extra pair of socks to cure cold feet, especially tight ones. Lifestyle changes, such as warm clothes and indoor heating, can convince the body it has heat to spare. Additionally, daily oil massage in the morning before bath coats the skin and prevents evaporation. As in summer sweat, evaporation causes significant heat loss. Oil massage thus helps retain heat by creating a protective barrier, let’s be aware of the kinds of oil that can help with this process. Once the pathological cold has penetrated our system, hot baths may be the only way to restore circulation. A pinch of turmeric keeps circulation strong. Sour lemons in morning tea convince sweat glands and stomach glands to stay juicy, Ginger lemon tea is a great aid here.
Fall is a time of transition. It is evident everywhere around us. Trees and shrubs are quietly undressing in preparation for the winter in their beautiful rhythm of the seasons. There is a subtle browning of the earth she goes within. Temperatures, which, just a few weeks ago were raging with the intense heat of summer, are beginning to hint at the telltale crispness of autumn. And there is the wind: slowly gathering strength, carrying the tides of winter on its breath to its role in nature. Fall harbors a certain emptiness that can leave us feeling exposed and a little raw, but it is also filled with possibility—a time when we, too, can strip down to a quiet essence of being and savor the simplicity of life and heart connection. The fall brings with it a predominance of air element and prana (the vital breath, the subtle essence of life) is abundant in the atmosphere at this time. Autumn is dry, it can be rough, windy, erratic, cool, subtle, and clear. These are all qualities shared by Vata dosha, and because like increases like, autumn is considered a Vata season. This same principle illustrates why taking a few simple steps to balance Vata dosha this fall can be tremendously beneficial to be in balance

 

Emotions, the Mind, Inspiration time

The fall is a time for inspiration and to work on new ideas. The movement of blood from the extremities back to the core increases blood flow to the mind a very interesting process of the intelligence of our body. The opportunity to reflect on the last few months could stir up emotions as well. The Wind, sudden temperature shifts, and the school season also provoke higher stress levels this time of year. According to Ayurveda, keeping the nervous system stable through fall is our number one tool for maintaining strong immunity and staying healthy. Ashwagandha is Ayurveda’s most important herb for Vata-type anxiety and Chywanprash helps build immunity.

 

Routine & Flexibility

 

When we wear oneself ragged in the Fall social calendar it can result in a compromised immunity for flu season. Alternatively, relaxation and downtime free up the energy to help the body prepare for winter. Skipping meals, staying up late, and irregular mealtimes, toxic process food that had never seen sun or soil, create stress and deficiency. Here is a great contributor to check, Joyful Belly offers a nurturing fall program called Restoring Youth and Vitality to prepare the body for winter.
Ayurveda is an ancient science based on elemental principles that pertain to life on earth and the connection to it with body, mind, and soul is no separation here. Ayurveda recognizes the elements of ether, air, fire, water, and earth as the building blocks of the natural world. According to Ayurveda, these five elements pair-up in three combinations to form the primary forces of nature called doshas. Ether and air from Vata dosha.  Fire and water make up pitta dosha.  Water and earth create Kapha dosha which we all possess in ourselves.

 Fall Is a Great Time for an Ayurvedic Detox

 

 

Each one of us has a unique mix of the three doshas, although we tend to be dominated by one at any given time. Ane the seasons are also governed by its own doshic activity.  The ayurvedic theory says, that by the time autumn comes around, we have accumulated plenty of heat in our tissues from the summer heat—fiery pitta dosha. When the leaves dry up and the weather starts to change, Vata dosha begins to take over and the one governed by air and marked by change, instability, and anxiety when not balanced. If we would speak metaphorically, what happens when you add random blasts of air to a fire? It burns even brighter right?. So Ayurveda system says that when the accumulated heat of pitta is fanned by vata, it can lead to mental and physical burnout and we definitely don’t want that, it stresses our adrenals and nervous system and putting some of the body’s natural detoxification processes on hold.

Let’s talk about the liver, for example. It is the body’s natural detoxifier and one of the primary organs in which excess pitta can accumulate and cause serious problems. The liver processes not only the foods and drinks we ingest but also many of the harsh chemicals we encounter on a daily basis—flike prescription and over-the-counter medications, over-processed foods to cosmetics loaded with petroleum ingredients and synthetic perfumes to polluted matter in the air. And then the liver gets overloaded with excess pitta (these put tremendous stress on the liver), and that has a large effect on our overall wellness.  The overtaxed liver can result in migraines, irritability, rashes, anger, and skin issues and so much more. “It will make us tired, we get sick easily, we will gain or lose too a lot of weight. These two systems in the body are designed to “transform” toxins when the liver and the digestive tract become overwhelmed, we collect a kind of toxic sludge made up of all the waste products that the body has not been able to properly break down, digest or otherwise expel, creating much toxicity.

 

In Ayurveda, the toxins our body cannot process have a name: Ama, the meaning in Sanskrit is “that which harms or weakens” no so good. Ama is not only a kind of physical sludge but also as a psychosomatic sludge that pollutes the mind. Accumulated ama is the basis for many diseases and emotional disturbances—and from a physical standpoint, it creates an appealing host environment all the illnesses that blow in on autumn’s winds.

 

 

Do You Really Need to Detox

 

 

We don’t think that we have to worry about ama, well not so fast. We all do,  as a result of poor diet choices, unhealthy lifestyle habits, the stress in general, lack of hydration—even just living and breathing in a polluted world with pesticide additives to most products. No matter who you are, you’ll end up with ama, and is a reality for us humans and even animals. Now the question we have to ask ourselves is, ‘What can we do about it?'”

 

 

Ayurvedic Detox

 

 

To protect your health year-round, but particularly during the fall, Ayurvedic health educators say it’s important to slow down, support your liver’s natural ability to remove toxins from the body, and take stock of the influences that you allow into your life—from the kind of food you eat to the amount of time you spend in front of an electronic device (computer, cell phone, TV).

Unlike some popular cleanses that ask you to undergo dramatic fasts or to take other extreme measures, Purva karma (which literally means “up-front actions”) is designed to support, instead of shock, your system. “Rather than aiming to eliminate toxins at any cost, Purva karma gently balances the whole person so that they can detox without destabilizing the body in any way,” Blossom explains. “It is a middle-path cleanse that uses nourishing foods, herbs, and self-care techniques to rejuvenate the body rather than simply strip it down, which can leave you even more vulnerable going into winter.”

Blossom says that a middle-path method of cleansing includes a simplified diet, yoga asana, self-massage, nasal irrigation, herbs, meditation, pranayama, and reflection. During the cleanse, you’ll forgo substances and habits that contribute to liver overload—such as processed foods or alcohol—and the unaddressed stress that strains your nervous system. You’ll also spend time thinking about what influences you want to keep in your life and what you might want to let go of. The main key to Purva karma is a suspension of bad habits. Then and only then can we have space to establish the good habits we need to create the kind of health and vibrancy that we all want in our  life.”

 

 

 Start Slowing Down

 

Taking action and start reducing stress and mental overactivity is perhaps the most important element of a successful step in any detox plan. Constant rushing, over multitasking, and information overloads are the trifecta of North American toxicity. And like an overtaxed liver, an overtaxed mind and nervous system can lead to a host of health issues, including adrenal fatigue, insomnia, irregular menstrual cycles, indigestion, and unwelcome weight gain.

The first step in reducing the toxicity created by an overloaded life? Slowing down. During the next seven days, adjust your schedule so you have time to prepare and eat your meals in a relaxed manner, practice daily yoga, and take regular meditation breaks. By saying “no” to the outside influences that pull your attention and energy in so many directions—and replacing them with healthier choices—you’ll begin to tune in to your body’s natural rhythms and detox more effectively.

 

 

The Detox Diet

 

Next, you need to nourish your body with healthful, cleansing foods. At the heart of the dietary program is kitchari, a simple dish of rice and mung beans widely used throughout Asia to purify the body. Its balance of protein, carbohydrates, and fat makes for an easy-to-digest yet highly nourishing meal. Kitchari is also tridoshic, which means that it’s appropriate for all three doshas. “The lightness of the dish reduces Kapha in the body,” Blossom says. “At the same time, it stabilizes vata by offering a complete source of protein. And the astringent nature of the beans cools pitta, so kitchari is naturally anti-inflammatory.” Best of all, eating kitchari twice daily keeps hunger and cravings at bay, he says.

Ayurvedic cleansing also calls for ghee (clarified butter), which lubricates the digestive tract and facilitates the elimination of toxins from the body. Spicy teas and chutneys are recommended to keep the fires of digestion stoked throughout the cleanse; and Triphala, a traditional Ayurvedic digestive tonic (made up of three fruits—amalaki, bibhitaki, and haritaki) with antioxidant properties, acts as a mild laxative. “Triphala is a classic example of an Ayurvedic remedy that supports the system and preserves what is good while it gets rid of toxins that will sicken the body,” Blossom explains. “Taken together, all parts of this plan make sure you’re getting everything you need to stay healthy and you won’t be malnourished in any way.”

 

 

 Cleansing Yoga

 

Specific yoga poses can help expedite the detoxification process. The heating and twisting sequences designed for this plan can help move toxins from your tissues through your lymphatic and digestive systems so that they can be eliminated from the body. In addition, restorative poses, relax the nervous system and mind and help settle the body—which is especially important during and after a detox cleanse. Restorative poses will also help bring you into a state of receptivity that’s perfect for the season, says New Jersey yoga teacher and restorative teacher trainer Jillian Pransky. “I look at autumn as a transition into a new year,” she says. “I look at nature: The harvest is over, and it’s time to clear out. It’s an opportunity to till the soil and plant the seeds for next year’s harvest. Once we do this for ourselves, we can recommit to what is working for us and set ourselves up to get more of what nourishes us in our lives.”

 

 

 Self-contemplation

 

As you embark on the program, contemplate the ultimate reason: “Why am I doing this?” By interrupting your normal patterns, cleansing provides a unique opportunity to practice svadhyaya, self-study. No matter what your motivation is—better health, a simpler life, a deeper yoga practice—you’ll be amazed at the insights you can gain when you just slow down and start to listen.”The body should be telling us all the time what to do and what not to do—it knows what’s good for it and what is not,” Svoboda says.  Getting out of our own way is finely the key.” And that is the point, for the most part. It is ideal that at the end of the cleanse, it is recommended to take a day to meditate, be quiet and observe, you may want to ask yourself: ‘What can I do from now on to make my life the best it can be? What are the habits that I am doing to sabotage myself? and how can I help that? just becoming aware is a huge step.

During a detox, it is encouraged to take time to contemplate not only what you want for your own life but also what you want to put out into the world and all around you. If you can, spend at a half or a full day in silence, and spend time in nature or journaling about your experience. Did the cleanse give you clarity about how you may be exerting energy in ways that don’t serve you, and where you can use that energy more effectively, perhaps even to help a larger cause?

Get clear on the answers, and your life will get simpler: Do what works; don’t do what does not work,  it hurts you on many levels. As we temporarily change our daily routines, we open ourselves up to seeing and feeling from whole new perspectives and we grow in evolution.

 

 

 

 

Ayurvedic Fall Cleanse Recipe: Harvest Stew

 

 

This stew is easy to digest and is made with seasonal vegetables.

 

Ingredients

2 tbsp olive oil
1 small onion, medium-finely diced
1–2 tsp of high-quality sea salt
1 large carrot, finely chopped
2 small parsnips, finely chopped
2 cups butternut squash, diced to taste
2 cups green cabbage, diced
2 tsp fresh rosemary leaves
2 tsp fresh thyme leaves
4 cups vegetable stock

 

Preparation

In a large soup pot place, the olive oil on heat at medium-high, then sauté the onions until transparent. When onions start to get clear, add a pinch of salt and the carrot. Add parsnips until they feel soft, repeat with squash, and then cabbage last.

Taste it and add salt to your like and continue to sauté vegetables until they begin to slightly stick to the bottom of the pan.

Add the rosemary and thyme, stir, and deglaze by adding a little vegetable stock  Add the rest of the stock. Bring to a boil, reduce to a simmer, cover, and simmer on low for about half-hour. Taste occasionally and add, rosemary, or thyme until the desired flavor is achieved.

And there it is a delicious dish.

 

Part 2 of Ayurveda and Fall it will come soon

 


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