--- In FairfieldLife@yahoogroups.com, Bhairitu <[EMAIL PROTECTED]> wrote:
>
> amarnath wrote:
> >
> >
> > 1) among the large variety of GREENS all six tastes are easily found
> >
> So which ones are pungent, sour, sweet and salty? Most are bitter.
>>>>
If you start eating GREENS( not only the leafy greens but brocolli,
peas, green peppers, etc ) without any dressing( which disguises the
taste ), you will notice that while there may be a predominant taste,
there also are other secondary tastes which are easliy missed if one
always uses "salad dressing." Do not know how Ayurveda would classify
these, but from my own taste experiences and the web here is a simple
starter:
SOUR ~ sorrel and gongura ~
come with many different sizes and shapes of leaf..
but the key is the sour, lemony taste in the leaves.
http://en.wikipedia.org/wiki/Sorrel_soup
my mother used to make this; this is what started me
thinking
along these lines that not all GREENS are bitter
and at one time we had a sorrel bush in our back yard
SALTY ~ The ribs of celery are crunchy. It has a salty taste.
This is something I noticed a long time ago.
from
www.juicing-for-health.com/health-benefits-of-celery.html
there may be other GREENS which contain the
salty taste
to some degree
SWEET ~ cabbage, stalks of romain lettuce, sweet green peppers,
stevia, various green herbs/teas, sweet peas,
maybe baby romain and baby spinach, etc
PUNGENT ~ Arugula, Mustard Greens, Radish Greens, green jalapeno
peppers, etc
BITTER ~ Chicory, Dandelion Greens, Kale, spinach, romaine lettuce
leaves, endive, chard, and many other greens; this does seem to be the
predominat taste of most greens but NOT the only one and NOT ALL greens
ASTRINGENT ~ parsley, spinach, cabbage, etc
Some of the above was from http://www.youngwomenshealth.org/leafy.html :
I am not against any approach that works for you. For me, I did
macrobiotic for about three years and "tried" ayurvedic for several
years as well as various "superfoods" supplements, etc. The
experimentation was a learning experience for me. But of the 38 years
that I have been a vegetarian, mostly vegan because of milk allergy, the
last 8.5 years I have thoroughly enjoyed Dr Fuhrman's Eat To Live
approach which emphasizes GREENS a lot.
I am not saying GREENS alone are a panacea for everything. Just that the
healing potential of GREENS are way underutilized in our daily diet. And
of course they should be used in conjunction with all other veggies and
fruits and some seeds, nuts, legumes, grains.
A little time I spent in India showed me clearly that there were many,
many, many approaches to Ayurveda and at least one of them includes a
very important emphasis on GREENS. One such example of many approaches
in the west, is Dr Gabriel Cousens, MD who applied the Ayurvedic
principles to the All Raw VEGAN diet that he has been on for decades.
And in organic farming, Amma emphasized that for fertilizer, cow dung
should be thoroughly mixed with green vegetation.
As far as weight is concerned, INPUT CALORIES is the major factor,
although I recognize that there are other factors. So, a big help with
the calories, is to understand the health equation:
nutritional healing potential = nutrients / calories
hope some of this makes sense to some ONE
thanks for listening
peace and love,
anatol
