Welcome yogaway

1. Welcome WE ARE WHAT WE EAT

3. Our food we are loving it

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5. RISK�. ?Hypertension ?Dyslipidemia (for example, high total cholesterol or high levels of triglycerides) ?Type 2 diabetes ?Coronary heart disease ?Stroke ?Gallbladder disease ?Osteoarthritis ?Sleep apnea and respiratory problems ?Some cancers (endometrial, breast, and colon)

6. Tongue the king That which is good for tongue is not good for the body and that is good the body is not good for the tongue One of Major cause for all ailments is excessive use of sense organs

7.  Ayurveda�. Health is leaving in harmony with the forces of creation

8. Macrocosm and Microcosm

9. Qualities of VATA: ROOKSHA = Dry LAGHU = Light SHEETA = Cold KHARA = Rough SOOKSMHA = Minute (All pervading) CHALA = Mobile

10. Qualities of PITTA SNEHA = Unctuous TEEKSHNA = Sharp (Penetrating) USHNA = Hot LAGHU = Light VISRA = Viscous SARA = Fluid DRAVA = Liquid

11. Qualities of KAPHA GURU = Heavy SHEETA = Cold MRUDU = Soft SNIGDA = Unctuous MANDA = Slow STHIRA = Stable SANDRA = Thick

12. Prime locations�. Prime hours�. 2 am � 6 am VATA 6 am � 11 am KAPHA 11 am � 2 pm PITTA 2 pm � 6 pm VATA 6 pm � 10 pm KAPHA 10 pm � 2 am PITTA

13. Prime age�.. Child � KAPHA Adult � PITTA Elderly � VATA

14. AGNI (Digestive fire) Major digestive fire 7 tissue fires 5 elemental fires

15. Basis of Ayurvedic nutrition The six tastes

16. Action of TASTES on DOSHA SWEET SOUR VATA REDUCING SALT ASTRINGENT SWEET PITTA REDUCING BITTER PUNGENT ASTRINGENT KAPHA REDUCING BITTER

17. ACTIONS OF TASTES ON BODY Sweet - Relished by every body type Nourishes the tissues Sour - Acts as good appetizer Good for circulation and heart Nourishes the tissues Salt- Increases appetite and taste in food Nourishes the tissues

18. Actions of tastes on Body (cont.) Bitter - Increases sensitivity to taste Depletes body tissues Pungent - Increases appetite Depletes body tissues Astringent - Constricts the channels of the body Depletes body tissues

19. Basic Rules for Preparation and Consumption of Food Prakruti - The nature of the food Example: Cheese is heavy by nature, so those with less digestive capacity should not eat it Karana -Process by which properties of the food are changed or enhanced Processes include washing, cooking, blending, grinding, roasting, etc.

20. Basic Rules for Preparation and Consumption Sanyoga -Food combination Example: Milk and sugar are often combined to make a dessert Rashi - Quantity of Food Total quantity of food taken depends on an individual�s digestive capacity Example: Food quantity should be about 1/3 the size of the stomach

21. Rules for Preparation and Consumption of Food Desha - Place of food�s origin and consumption Example: The food grown in a particular is good for the people who live in that region Kaala - Time at which food should be eaten Example: Curds and heavy foods should be avoided at night

22. Basic Rules for Food Preparation and Consumption Upayogasanstha - Rules for Consumption of Food Example: The second meal should be eaten only after the first one has been digested Upayokta - Person who will consume the food Example: Depending on person�s body type

23. VATA - Do�s And Don�t�s

24. VATA- Do�s and Don�ts

25. VATA - Do�s and Don�t�s

26. PITTA- Do�s and Don�ts

27. PITTA - Do�s and Don�t�s

28. PITTA - Do�s and Don�ts

29. KAPHA - Do�s and Don�ts

30. KAPHA - Do�s and Don�ts

31. KAPHA - Do�s and Don�ts