Adjusting to Winter
Mid-January begins the transition stage in the cyclic seasonal dosha changes from vata to kapha. The period extends from February thru May. This is characterized by the elements of earth and water. Kapha is aggravated in the earlier part of this season, which merely means that we tend to hold water within our bodies. There is an increase of mucus and a tendency to develop kaphic diseases such as bronchitis, sinusitis, and congestion of the lungs. There may be an increase in possessiveness, greed and attachments to people and things. The digestive fire is weakened and poor digestion is not uncommon. During this period, we may be tempted to withdraw and become inactive, hibernate until pitta again becomes active in the later part of the season. This is not advised. It is vital to have vata active in order to move the accumulated mucus and water out of the system. The diet should include light bitter and fresh foods and a definite decrease in the heavy, unctuous, sour and sweet foods. One should exercise rather vigorously such as jogging, aerobics and activities under the hot sun, if possible. There must be body heat in order to mobilize the accumulated fluids. One should avoid excessive sleeping. Pranayama that is rapid and aerobic to the diaphragm helps to heat the body, in order to drive out the accumulated fluids. Hot dry heat is helpful. If we are not too familiar with the properties of ginger, now is the time to experience this great herb which tends to stimulate the agni and is an excellent remedy for the kaphic diseases as colds and congestion. Placing a small piece of fresh ginger root upon the tongue every hour or so will do wonders to get rid of the accumulated mucus and water of this season as well as mobilizing the vata. Drinking ginger tea will also be of great value, for dry ginger is really preferred for kapha. Since the season is characterized by an increase in mucus, it will be necessary to decrease the milk intake, even yogurt, especially if the constitutional body type is kapha or a combination with kapha. The intake of ghee may be moderate for it is good for all three doshas. Wheat also aggravates kapha and mucus accumulation. Goat’s milk in moderation, especially with ginger, may be substituted for cow’s milk. Deep hard massage with dry heat with special reference to the reflexology or marma points for the lungs is of great benefit; but only a small amount of oil should be used. Garbanzos, kidney beans, red lentils and soy beans with pungent herbs all tend to decrease kapha. In the seasonal variation of our diets we must remember that the underlying constitutional type is to be balanced by our selection of foods as well as attempting to balance the seasonal variant, in this case kapha. We should not add foods that are going to aggravate our underlying constitutional dosha just to treat the seasonal dosha. Near the end of this period, mid-May, we can slightly decrease the foods that tend to balance kapha and begin increasing the pitta balancing elements to our diet in order to prepare for the summer. §
Soda Pop--Poison by the Can
There are amongst our adults and children four very common addictions in the world today. These are addictions to alcohol, to tobacco, to caffeine and to sugar. Perhaps one of the most insidious of these is the drinking of soft drinks by the adult and juvenile population of most countries, causing both caffeine and sugar addiction. In our large supermarkets more shelf space is consumed by the soft drinks than any other single product. The Coca-Cola drunk daily in the world would power Niagara Falls for an hour! The youth of today skips breakfast and drinks two or more cans of soda pop while on the way to school. Is it any wonder that they are hyper-active and poor students? Data from the US Government Food and Drug Administration’s Consumer report of March 1984 shows that the caffeine content of soft drinks varies from 30 to 58.8 milligrams per 12 ounce serving. A 5-ounce cup of coffee varies from 65 to 115 mgms per serving. Decaffeinated brands are much less. What are the adverse effects of this drug? Caffeine stimulates the heart muscle, it is a central nervous system stimulant (makes us nervous and jittery). The gastric acids are increased excessively (heart burn). It relaxes smooth muscle (bed wetting and incontinence). It is a diuretic (increased urination) and it increases the blood sugar levels. Added to this is the effect of the large amount of sugar in the drinks which gives a sudden burst of energy, stimulating the pancreas to secrete insulin. The insulin then produces the typical rebound low-ebb feeling that follows. So by the time these students get into the classroom, they are no longer in control of their minds or bodies. The heart is beating too fast. They are nervous and jittery. They are wanting to go to the bathroom. They cannot concentrate, they lack energy and have a rebound dullness. Diet drinks are not better. In fact, in many ways they may be even a greater insult to our body’s physiology. The use of artificial sweeteners has also spread to breakfast cereals, candies, chewing gum and baked-goods. The following symptoms are only a few of those that have been traced to the artificial sweeteners: allergies, depressions, dizziness, fainting, headaches, itching and nodules of the skin, poor memory, mood swings, nausea, skin rashes and changes in voice due to laryngeal edema. Most of these are due to an individual sensitivity; however, in everyone that consumes artificial sweeteners there is an effect on the doshas. The vata and pitta are decreased and the kapha dosha is increased by the sweet taste alone. This in itself may produce insomnia, heaviness, lethargy, loss of appetite, cough and congestion. There is also the stimulating/depressant effect of caffeine to deal with. The effect on the teeth of these concentrated sweet drinks is another factor. Mixing these drinks with alcohol multiplies the harm to the body. Weaning oneself from these addictions is difficult but essential for health. §
Wrist Problems and Computers
There are two main hazards to the physical well-being of computer operators and typists. The first is electrical/magnetic effects, which we will discuss at a later time. The second is the constant repetition of motion of the fingers upon the keyboard which, if the wrist is not held at a neutral angle, will lead to a potentially disabling disorder called the carpal tunnel syndrome (CTS). The carpal tunnel is the small encircled space at the wrist through which all of the tendons and ligaments to the fingers pass. The tunnel is encircled by the carpal bones and a strong ligament on the ventral side of the wrist. If there is an angle-of almost any small degree- at the wrist, the underlying tissues are placed under a strain and become swollen. The tissue spaces may be filled with fluid, also compromising the easy movement of the tendons. This may also happen with those who use a “mouse” in their computer work, as long as the mouse is of such size and position as to cause an angle at the wrist. The very first symptoms of this condition may be awakening with a tingling in the hands and fingers or a numbness of parts of the hand or fingers. There may also be an associated weakness of the grip of the hand or fingers, a difficulty in turning pages or picking up small objects, or turning doorknobs. There may also be a pain in the palm of the hand and progressive severity of pain in the wrist and in the joints of the fingers. There may even be, in advance cases, pains in the forearm with marked limitation of motion. In the advanced cases surgical intervention may be required to give relief, although this is not always totally curative. This malady can be prevented by properly fitted chairs and keyboard heights and always seeing to it that there is no angle at the wrist. If a ruler were laid on the top of the forearm and wrist it would make contact at the forearm, the wrist, and the back of the hand. Pianists very rarely get this syndrome as part of their technical training is the proper position of the wrist at all times. There is a therapeutic prosthesis available to help maintain this position. It is an orthopedic splint specifically made for wearing during work to prevent any slumping of the wrist. For those who use a mouse, it is wise to have a small platform to hold the forearm and hand in neutral angle while the mouse is operated by the hand in true alignment. There is also a platform about three inches high that is placed at the bottom of the keyboard. The wrists rest on this and the keyboard is not elevated on its back legs. At the first symptoms of CTS, one should apply the splint and take vitamin B6 supplementation of about 50-100mgms per day up to a level of 200mgms per day. This should be maintained for at least three months. It is also advisable to reduce one’s salt intake to help reduce the tissue swelling. Homeopathic Natrum Sulfate 6x may also be indicated. Early and aggressive therapy can reverse this condition so that surgery will not be necessary. Prevention by proper ergonomically designed furniture and maintaining a neutral angle at the wrist will prevent its occurrence. §
Milk Doesn’t Do a Body Good
If we were to listen to the government and many dieticians, we would believe that commercial, pasteurized, homogenized cow’s milk is an essential component of a good diet. The truth of the matter is that this kind of cow’s milk that we are involved with may be the cause of various chronic and troublesome symptoms such as: abdominal pain, acne, indigestion, asthma, bronchitis, flatulence, colitis, heartburn, cough, constipation, cramps, flatus, irritability, canker sores, depression, diarrhea, nausea, stomach ulcers, postnasal drip, recurrent strep throat, sinusitis, excess phlegm, dandruff and many, many others. The benefits of Ayurvedically prepared raw milk from properly treated cows well be discussed in a subsequent column. In order to determine whether your symptoms are related to the ingestion of cow’s milk, do this: scrupulously eliminate all cow’s milk and dairy products from your diet for a period of fourteen days. If at the end of that time your symptoms have disappeared or lessened appreciably you will know that your are a victim of cow’s milk intolerance. On the fifteenth day, add a lot of milk and dairy products to your diet for that day, and the symptoms will return at once. This is incontrovertible proof that you must alter your diet to eliminate milk and dairy products. People who are lactose intolerant can use lactase along with the dairy products to eliminate the symptoms. Milk is labeled to make us believe that its fat content is not excessive; for instance, eight ounces of 2% milk contains 145 calories. In this there are five grams of fat, responsible for 45 of the calories. Therefore we see that 31% of the calories come from fat-well above the recommended fat level of a healthy diet. The fat is also homogenized, which means that it is mechanically broken up into smaller particles and equally distributed throughout the milk. Unknown changes in the molecular structures may occur in this process. Cow’s milk is the leading cause of allergies. It contains about sixty different proteins, at least thirty one of which are known to produce allergic reactions. It is known that cerebral allergy is very often due to dairy products; producing such symptoms as bed wetting, irritability, depressions, fatigue, restlessness, muscle and joint aches and pains. Skin problems and respiratory problems are also very often traced to sensitivity to milk and dairy products; even cardiovascular problems have been implicated with dairy products in the diet. Often these allergies may be due to the presence of antibiotics, high concentrations of environmental toxins and other contaminants. There may also be increased levels of progesterone in the milk, that when ingested and digested may produce such symptoms as acne. Cow’s milk is touted as a great source of calcium for good healthy bones. It is known that the calcium in milk is less readily absorbed than that from the green leafy vegetables, possibly because it is accompanied by a very high amount of protein. It is known that a diet high in meat and dairy products is more likely to produce osteoporosis (soft bones) than a more balanced diet. Milk has a high phosphorus to calcium ratio which may prevent good calcium utilization. So we see that milk is not the great food that it is advertised to be. §
Milk Substitutes
If we determine that milk is a hazard to our health by the evaluations mentioned in our last column, what do we drink instead? The most obvious answer is water. If this were the only liquid that we drank, all of us would be in much better health. This could be supplemented by fruit juices also. If we decide we need a white substance on our cereal in the morning, we could add soy milk to our diet. It is more expensive and tastes somewhat different, but diluted with an equal amount of water it is tolerable. Many people may also be allergic to soy. Fruit juices also make a wonderful topping for cereal. If it is determined that the nursing infant has symptoms due to the mothers ingestion of cow’s milk, the mother should eliminate all dairy products in her own diet. If the infant is on a cow’s milk formula, there are other formulas available using goat milk (less allergenic), soy milk and one using selected amino acids. All of these are obtainable from a good pharmacy. Probably the healthiest dairy product for us is no-fat yogurt, which is a milk product that is made from skim milk or low fat milk inoculated by a bacteria, acidophilus bulgarica, that tends to alter the proteins and sugar. The frozen yogurt products, however, usually have too much sugar added, as do the flavored varieties. The ancient societies always knew the value of “curds” in the daily diet. If one is still allergic to this product, certain nut milks can be made with Rejvelac, a fermented grain soaked in water. A very tasty milk substitute can be made with rice or oats by cooking it in water and then liquifying it in a blender or food processor. Whey milk may also be a viable alternative to cow’s milk. In order to be on a milk and dairy product free diet, one must become an avid label reader, for milk (or milk products) is often a hidden ingredient in canned and processed foods. Water, fruit juices, pureed fruits and vegetables may all be very good substitutes for cow’s milk. If you have no problems with drinking milk and have no allergies to it after running the elimination test, continue to use milk and dairy products. However, use only skim or 1% milk that has been boiled; pasteurization does not always kill all of the bacteria. It is probably wise as one grows older to drink the Lactase treated milk product and use it in making yogurt and ice cream at home. Cheese can also be made from the 1% milk. Other cheeses can be used in moderation, because of their very high fat content, although it is not recommended to indulge in them too frequently. They are likely to produce symptoms when the plain milk does not. Remember that the greatest benefit that we derive from consuming milk and dairy products, especially butter and ghee, is that it is our main source of Vitamin B-12, an essential vitamin. We will discuss the benefits of Ayurvedically prepared raw milk from healthy, properly treated cows in our next column. §
Milk Curds and Whey
The person who is able to purchase certified whole milk or has his own contented cows is indeed fortunate. There is a vast difference between raw milk and the processed variety from the dairies. All milk is to be boiled, and raw milk is no exception. The boiling not only kills all bacteria but it denatures the proteins so that they are more digestible. Raw milk still has too much fat for ordinary consumption, but this is easily drained off as it appears in layers. Ayurvedically, milk is considered as a food, nutrient, tonic and appetizer, as well as a remedy for many ailments and symptoms. Cow milk is light, astringent, cold, sweet and forms stools. It tends to balance vata and pitta but may aggravate kapha, especially in the form of curds. There still may be intolerance to the lactose. A natural souring of the milk produces a very healthy, partially digested product called yogurt. Its taste will depend upon the bacteria added to promote the souring process. The lactose is partially digested so intolerance to this is much less. Remaining pathogenic bacteria are killed as well. This soured milk, if hung in a cheese cloth overnight so that the whey can be drained off, becomes a very delicious cottage cheese or paneer. There is practically no resemblance of this natural yogurt to the commercially available substitute. For kaphic types the mucus-producing qualities can be alleviated by warming the water diluted milk and adding ginger, pepper or other pungent spices. This is especially wonderful for one who needs help in getting to sleep. The whey that is drained off when making paneer is not only very nutritious, but is a carrier of some vitamins and minerals that do not stay with the curd. This should not only be drunk but also added to cooking foods to enhance flavor and nutrition. The royal product of milk is butter and its companion buttermilk. We must always remember that we want the fat content of our diet to be less than 30% calories. Buttermilk is best for vata types and tends to tone the intestines to promote proper elimination. Pitta types best take it as a sweet lassi, and kaphic types usually are advised to drink salt lassi. Butter is to be used wisely and in small amounts. It is used to prepare ghee, the essence of Ayurvedic magic. Ghee, in combination with food, aids in the absorption of the vital elements of the food and tends to help lubricate the gastrointestinal tract to aid digestion. It is so highly thought of by Ayurvedic physicians that an entire group of medicines called “ghritas” have been created. Butter and ghee tend to balance all of the doshas when used in moderation, but if used in excess may add to indigestion. The use of so called “vegetable ghee” is to be discouraged because of its harmful effects on proper nutrition. If one has access to raw whole milk, it can help in the growth and nutrition of the body. If access is to only the commercial milk, it is probably wise to use it cautiously and sparingly. §
Salt, the Hidden Killer
One of the most overused of hidden nutrients in processed foods is salt, the common name of sodium chloride. If you have any of these symptoms, you may be ingesting too much salt: hypertension, bloating, excessive thirst, constipation, breast tenderness, headaches, puffy feet and ankles, dizziness, premenstrual syndrome, fatigue, edema of dependent parts, ringing in the ears, or weakness. All may be due to too much salt. The minimum daily requirements vary from 1000 to 3000 mg. It is easy to obtain this amount in a standard diet without adding salt at the time of cooking. One should read the labels of prepared foods, for often a whole day’s supply may be had in one product. The junk foods, of course, have the highest amount. Often, we ingest 20-40 times the salt that is necessary! The action of salt is to trap and retain water in the cells and in the circulating blood. As the blood volume increases, the blood pressure is elevated with all of its hazards. Excessive sodium upsets the potassium and chloride which may affect the kidneys adversely. As the water is withdrawn from the bowel into the blood stream, constipation and hemorrhoids may develop. Salt was used in ancient times as a food preservative, and to some extent is still used as such today by the food processing industry. Look at what salt does to salt-preserved food and realize that it could very possibly be doing the same thing to your tissues. Check the tomato juice that you drink before breakfast, and you will see that it may contain up to 900 mg of sodium which is increased when we add flavorings such as Worcestorshire Sauce. The cereal may have as much as 250 mg, the margarine on your muffin 90 mg and the muffin itself may have up to 450 mg. This is already in the range of your total daily requirement. There are many hidden sources of sodium in prepared foods, for example, sodium bicarbonate leavening agent in breads, sodium citrate to control the acidity, sodiumbenzoate, a preservative along with sodium nitrate, as well as sodium propionate and many other additives that increase your intake of sodium to the danger levels. Another caution is not to use the salt substitutes in place of salt if they contain potassium chloride, for its safety is debatable. This substitute tends to disrupt the potassium balance within the body which can be very hazardous. If we are to maintain our intake of sodium to about 200-300 mg daily, which is ideal, it means that we must read the labels for excessive amounts, never use salt at the table nor during the cooking process, and use herbs and spices instead. Since a taste for salt is an acquired taste, we must train ourselves to learn to like foods without salt. This can be done gradually by becoming very conscious of the amount of salt in various foods and how much we use in cooking and at the table, then consciously reducing the amount used. The natural flavors of our food without added salt are really very good, but if we’ve become accustomed to the flavor of salted food, then it will take time to re-acquire a taste for food’s natural flavor. §