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#16 Here's Why Ayurveda Says We Should Cook Our Food
Manage episode 408158926 series 3560971
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Many people nowadays have lots of raw vegetables, cold salads and juice their vegetables for various reasons. Some state that the cooking process destroys the enzymes in the food, others say juicing is good because it breaks down the cellulose fibers in the vegetables for better absorption into the cells. Lots of people would rather toss together a quick salad rather than standing over a pot cooking the vegetables. Plus the raw salads look so green and healthy.
This video debunks all these myths and shows what the knowledge of Ayurveda has to say about these misconceptions. Ayurveda is based on sound knowledge, cognized from enlightened seers whose knowledge which is passed down to us is known as “siddhantas,” or eternal truths. Learn why the cooking process prevents the formation of ama and shleshma (sticky substances that clog the body’s vast network of physical channels. And that while cooking may destroy some of the enzymes in the food, there is far more absorption into the cells than if the vegetable is raw. Not only that, there are lots of dangerous compounds in raw vegetables which will evaporate out once the vegetable is cooked. And finally, eating raw vegetables and juicing cold vegetable juice will throw your Vata out of balance over time, as raw vegetables contain all the attributes of data, which is cold, dry and light.
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