Nature and taste of every dosha

Sweet taste strengthens body tissues, reduces hunger, nourishes the body and creates comfort to the body. The water and earth give birth to the sweet taste that contains all carbohydrates, sugars, fats and amino acids. The most cereals (rice, buckwheat, rye, oats, barley, wheat), honey, sugar and fruits have a sweet taste. The primary element of life (water) tastes sweet. Milk and obtained cream and butter are sweet products. Almost all products contain the sweet taste to one degree or another. This is the most prevalent taste among all the nutritional forms that support life.

Sour taste promotes digestion and excretion of the waste products from the body. Sour taste is formed from the elements of the earth and fire. All organic acids are considered sour in taste. Many fruits (lemons, grapefruits, grapes, plums and strawberries) are considered sour with some sweet taste. All fermented food made on the basis of sourdough or with preservatives (yogurts, soy sauce, pickled cucumbers), is considered sour.

Sharp taste stimulates appetite, supports the body’s metabolism and hormonal balance. This taste is born from the elements of the air and fire. Spices such as garlic, onions, ginger, asafoetida, pepper, radish and all essential oils are considered sharp.

Salty taste cleanses the body tissues, gives the body elasticity, flexibility and softness, and also activates the digestion. Salty taste is born from the water and fire and is found in all salts and seaweeds. Most watery vegetables (zucchini, cucumbers and tomatoes) contain high levels of salt.

Bitter taste, or bitterness, in small doses has a therapeutic effect, cleanses the body from toxins, helps to eliminate toxins and poisons, normalizes the activity of all organs, cleanses the liver and controls skin diseases. This taste is born from air and air space. It is found in all products of the bitter taste: turnip, swede, aloe, lettuce and endive, chicory, spinach, fennel and turmeric.

Astringent taste should be consumed in small doses, because it reduces secretory activity. This taste is formed from the elements of the air and earth. An astringent taste is possessed by products rich in tannin, such as tea. Most legumes, lentils, different types of cabbage and salads contain astringent taste with sweet aftertaste. Almost all medicines have an astringent taste.

The characteristics of each dosha greatly affect the types of bodies. A person with predominating Vata dosha will have the properties of Vata, just as the Kapha type will be recognizable by the external manifestations of Kapha, and Pitta type will be instantly calculated by the characteristics of Pitta that are unique to it. The ancients attributed their properties to each type.

Dosha Vata is like a wind, it is dry, cold, light, mobile, changeable and rough. Vata is defined by astringent, bitter and sharp tastes that are characteristic of the etheric space and air.

Dosha Pitta is like fire, it is fat, hot, light, intense, smelling strongly and liquid. Pitta consists of sour, salty and pungent flavours inherited from the fire.

Dosha Kapha is like water; it is oily, dense, cool, heavy and uniform. She has sweet, sour and salty tastes – the tastes of the earth and water.

Ayurveda professes the principle of balance, so we must reduce in our diet products that have qualities similar to our body type. For example, if people with the Vata constitution eat dry, chilled, rough and bitter food, then the Vata dosha will certainly go out of balance. If people with a Pitta constitution eat hot, sour products richly spiced with spices, the Pitta dosha will increase dramatically. Naturally, people with the Kapha constitution will become very sleepy and inert if they eat sweet, sour and salty in unlimited quantities.

If you want to maintain health, then be guided by the following rule when choosing food products according to Ayurvedic principles: eat products with energy qualities that differ from those of your main energy type.

Incompatible products:
  1. Dairy products and salts or salted products.
  2. Dairy products and food of an animal origin (especially fish).
  3. Fruits and any other food.
  4. Hot and cold food.
  5. Ghee melted return oil and honey in the same proportion.
  6. Honey with warm food or drinks.
  7. Long-term consumption of alkaline foods.

When eating, follow the next Ayurvedic rules. Consume solid foods at the very beginning; eat soft products in the middle, and liquid products at the end of the meal. Tastes should enter the human body in the following order: it is necessary to start with salt and sharp taste, passing to spicy one, then bitter and astringent taste, and finish the meal with a sweet taste.

Remember that this is only a landmark, a guiding star, or, if you like, an instrument of enhancing physical health and spiritual generosity. The essence of Ayurvedic teaching comes down to the fact that you must make up a menu for yourself that corresponds to your type of individual constitution. Ayurvedic nutrition is not Indian cuisine, but the universal principle of the absolute health, well-being, which is compatible with any cultural environment and any civilization.