Our Capacity to digest our food is fundamental to our health. Improperly digested food turns to ama or toxins which cause ill health. Digestion is like a fire – Agni – in Sanskrit language, and as such must be treated like that. A well cared for Agni will digest our food, making our meals feel like nectar. Feeling tired or heavy after a meal indicates our Agni is not sufficient and is leading us towards ill health.
Just as we use paraffin or oils to ignite a real campfire, so too we can use a ‘natural paraffin’ to pick up our digestive fires (see Agni under Ayurveda tab for more information). This natural ‘pariffin’ are herbal digestives. We have available ou DIGEST AID formula, but you can also make yourself a home made digestive tonic:
Ginger zinger digestive tonic recipe:
- Handful of ginger, cleaned and chopped.
- Lemon or lime juice (no water added)
- rock salt, pepper and coriander seed powder
- Place chopped ginger into a blender and cover it with lemon or lime juice (no water)
- Blend it until mushy and liquid consistency
- Mix according to your DoshaVata – add rock salt, fennel seed powder and hing
Pitta – add as much coriander seed powder as you like
Kapha – add black pepper and cayenne powder to taste
- Place in a jar in the fridge.
These digestive stimulants will build up the fire and prepare you to receive your food. Take 1/2 to1 teaspoon, half an hour before each meal. If you have an even slower digestive tract, you might need it 40 minutes before the meal.
If you made the mistake of eating too much, or too heavy quality of food you may remedy this with taking the same amount after the meal as well, to prevent the build up toxins from improperly degested foods.
We can also help our digestion by adding herbs to our food when cooking:
- Mediterranean herbs – rosemary, basil, oregano, thyme, dill, sage, garlic.
- Indian herbs – turmeric, curry leaf, fennel, coriander, cumin, mustard seeds,ginger, anise, hing, fenugreek seed, garlic, onions,
- Thai herbs – turmeric, kaffir lime leaf, lemongrass, chilli, ginger, galangal, pepper, basil
- Japanese herbs – Miso, ginger & wasabi
- Western – raw apple cider vinegar, horseradish sauce, sauerkraut, mustard, Worcestershire sauce.