AYURVEDA AND RAW FOODS

How do we make sense of all of the different theories out there?

I often get questions about Ayurveda and raw foods. People ask things like "according to my dosha, I shouldn't eat raw food." 

First and foremost, if you are in tune with your own intuition, you should use what resonates intuitively with you. For many people though, it appears as there is just a sea of conflicting information.

Here is how I personally answer the question for myself. For one thing, I believe all ancient traditional healing modalities have value to some degree.  I have studied both Ayurveda and TCM, as well as Shamanic Healing, and ALL have provided us with invaluable treasures in healing.

However, having said that, human biology and nutrition is science, and for that reason, I typically rely on evidence based science when taking or giving nutritional advice.

I have personally witnessed profound spiritual and emotional healing, as well as people recovering from addictions, under the guidance of a very powerful Indigenous Shamanic Healer, so I have no doubt that healing takes place on levels that our science is a long way from understanding. So, that is not what I am referring to here.

Biologically, for physical health, we are humans. Humans (Homo sapiens) are primates of the family Hominidae, and the only living species of the genus Homo. We have evolved certain physiologic traits such as long digestive tracts, blunt (not sharp) molars, and others that link us all together as a species, not based on where we live. So, nutritionally speaking, science based evidence of health is a solid foundation for us to use when determining the type of eating we are best suited for. 

The reason these facts are important is because as a species, we thrive on a diet that is the consistent. Of course, as humans migrated and moved all over our planet. Humans in their incredible adaptability have been able to survive on diets as varied as almost all meat and blood (like the Masai) or mostly whale blubber (as in the Inuit in Canada or Eskimo of Alaska), or predominantly grain and legume based, as in parts of India and China.

Does that mean those diets are all ideal? No. Surviving and thriving are not the same. The Inuits for example have extremely high rates of heart disease as a result of their diet.

Ayurveda is a folk medicine that is ancient, and based on pre-scientific concepts. An important consideration is that it relies upon many herbs that can contain dangerous quantities of heavy metals, including lead, mercury, thallium and arsenic; not just as contaminants, but that are added deliberately in order to supposedly return the body to health by "rebalancing essential minerals".

See:
http://www.sciencedaily.com/releases/2008/10/081023101226.htm

Rasa shastra, the practice of adding metals, minerals or gems to herbs, is a source of toxic heavy metals such as lead, mercury and arsenic. Adverse reactions to herbs are actually  described in traditional ayurvedic texts, but ayurvedic practitioners are sometimes unaware.

Clinical trials of Ayurveda and its efficacy have been small, poorly designed studies, and lack appropriate control groups. So ultimately, due to it's lack of an evidentiary body of science, I don't put too much stock in the principles for nutritional health and healing on a physical level. That's not to say that the spiritual and emotional elements of Ayurveda are not profoundly effective.

I did a post a while back on oil pulling, when it was making it's rounds on the internet as a miracle for pulling toxins from the body. In my post, I discuss how biologically that does not happen. It can be good for keeping mouth bacteria at bay, and in two studies, it was shown to be "as effective" as mouthwash. Miracle cure? No. Healthy gums and teeth, sure!

Dr. Gabriel Cousens provides what I think is an interesting intersection between Ayurveda and Raw Foods in his 800 page tome "Conscious Eating" where he talks about the tridosha system, the five elements, and how they manifest in the human psychosomatic complex. I think his theories are interesting, but very esoteric, and not really pragmatic for most people in their day to day lives. The theories are complex, and require very austere adherence to restricted food lists.

With the word dosha being defined by Dr. Robert Svoboda as  "things can go out of whack", I do think that things do get out of whack with our bodies all the time.

And consistently over the last 50 years, a massive body of solid science research has shown that a diet that is predominantly whole food -- plant based -- lots of raw -- supports the best health in the human species, regardless of one's dosha.

SOAKING AND SPROUTING NUTS: MINI-CLASS!

SOAKING AND SPROUTING NUTS, SEEDS, GRAINS AND LEGUMES

We often hear that we need to "soak our nuts", as well as seeds and grains, before consuming. But, really, how important is it? And, how exactly do we do it?

 
Nature has an ingenious mechanism to protect nuts, grains and seeds, so they survive until the best growing conditions are present. Nature’s own defense mechanism provides enzyme inhibitors and toxic substances on the nuts, seeds and grains, including phytates, polyphenols, and goitrogens.
 

These inhibitors are naturally removed in nature when there is enough rain to sustain a new plant after the nut, grain or seed germinates.  After rain, the nuts, grains and seeds get wet and can then germinate to produce plants. So all we are doing when we soak our nuts, grains and seeds is taking a cue from Mother Nature!

What are Enzyme Inhibitors and Phytates?
We all have natural enzymes that are required to help our body break down the food that we eat, in order to assimilate the nutrients.  Enzyme inhibitors are substances that prevent this from happening properly by actually blocking our enzyme receptor sites in the body.  

Phytates are actually antioxidants contained in the outer layer of all grains, known as the "bran". And, they actually do have some benefits like the potential to stop cancer cells from growing. Organizations like The Weston A. Price Foundation and the book "Nourishing Traditions" erroneously claim that grains are the enemy.  But as Dr. Fuhrman points out in regards to that book, "Fanciful folklore is no match for modern science".

However,  over-consumption of unsoaked grains does increase the amount of phytic acid in your body, and can lead to health problems. The primary issue with phytic acid is that it combines with minerals in the body such as calcium, magnesium, copper, iron and zinc -- preventing absorption of these minerals.  If we are consuming too many unsoaked grains, it is possible that it may result in iron and calcium deficient related bone loss.  

The media-hyped push to get more fiber from bran and other grains is therefore quite detrimental to our overall health. People are often told to increase their consumption of foods like cereals and bran, all of which are unsoaked and unsprouted. So, while you may see an initial benefit with more regular bowel habits, eventually this excessive amount of phytic acid can lead to serious intestinal distress such as Irritable Bowel Syndrome.  

Thus, there is a balance between the two extremes of avoiding grains -- a bad idea considering the amazing health benefits and nutrients in grains -- and eating a typical plant based grain-heavy diet. Balance is key.  

A diet that is plant based and high raw with an abundance of fresh, water containing fruits and vegetables certainly has room to include small amounts of very healthful (best if gluten free) grains, beans and legumes that have been soaked and preferably sprouted. In addition to nuts and seeds.

A Summary of The Main Reasons to soak nuts, grains, legumes and seeds:

1. To remove phytic acid.

2. To remove tannins.

3. To neutralize enzyme inhibitors.

4. To increase the amounts of vitamins, especially B vitamins.

6. To break down gluten and make digestion easier.

7. To make the proteins more readily available for absorption.

8. To prevent mineral deficiencies and bone loss.

How Do You Soak and Sprout?

Nuts, seeds and grains all have different soaking times, I've posted a complete chart with soaking and sprouting times at Facebook/RawganicVegan.  The basic procedure is the same. Place the nuts, seeds or grains in a glass jar and cover with room temperature water. Cover loosely, and let sit for the recommended soak time. Once soaked, drain and rinse, and you can begin the sprouting process. 

For most sprouts, place drained nuts, seeds, legumes or grains back in glass jar, tilt at a 45degree angle to continue draining water out. Cover loosely with cheesecloth or a mesh lid designed for sprouting. Keep out of direct sunlight. You will begin to see "tails" sprouting, and in general, most foods are at their optimum taste when the tails are fairly small. This is especially true with lentils, which can become bitter if sprouted too long. 

It really is an easy process overall. Once your nuts, seeds or grains are soaked (and if you went the extra step, sprouted), you can decide to eat or use them right away, or dehydrate them. I do a little of both. We soak and sprout each week, and then dry the majority for use in recipes. We love sprouted buckwheat cereal that has been dehydrated, so it is nice and crispy. It is also great to use in recipes. Sprouted almonds and other nuts that have been dehydrated are perfect for making raw snack bars. The wet almonds I almost always use for almond milk. Bean sprouts we eat fresh on salads, or juice them to extract the maximum life force energy from the sprouts!

NUTRITIONISTS TIP: It is helpful to spray the nuts, seeds or grains with a mix of water and food grade hydrogen peroxide in order to inhibit mold growth. This is especially helpful if you live in a humid environment. 

Happy soaking!