{"id":169,"date":"2016-12-07T13:32:47","date_gmt":"2016-12-07T18:32:47","guid":{"rendered":"https:\/\/qatoqi.com\/ayurveda\/blog\/?p=169"},"modified":"2023-02-05T19:56:18","modified_gmt":"2023-02-06T00:56:18","slug":"stay-warm-winter","status":"publish","type":"post","link":"https:\/\/qatoqi.com\/ayurveda\/blog\/stay-warm-winter\/","title":{"rendered":"How to Stay Warm in Winter"},"content":{"rendered":"
\"Winter<\/a>
Winter activates its qualities in our physiology<\/figcaption><\/figure>\n

Now that you appreciate the importance of digestion and metabolism for healthy tissues and growth of consciousness, let\u2019s apply that knowledge to the challenge of keeping warm in winter.<\/p>\n

The Principle of Similars and Opposites<\/h2>\n

Remember that Ayurveda works with observable qualities according to the Principle of Similars and Opposites. Substances with similar qualities produce an increase; those with opposite qualities produce reduction. Throughout late fall and winter, the words bitter cold, dry, rough, barren and windy may often come to mind. If you suffer from dry skin, your problem is most likely worse in this season. These qualities aren\u2019t random. They reflect a deep property of the phenomenal world connected with Movement. Later, we\u2019ll see that Movement, Structure and Transformation (metabolism, work, etc.) are the most fundamental properties in creation.<\/p>\n

In applying the Principle of Similars and Opposites to the seasons, the obvious thought is to dress for the weather. When it\u2019s cold out, wear warm clothes. While this may seem ridiculously simple, why is it so difficult to teach to children? Even adult thinking is subject to corruption: don\u2019t let fashion trends lead you to reject the old adage, if your feet are cold, put on a hat<\/em>. Indeed, socks will help too. And remember to protect yourself from the wind.<\/p>\n

All this is necessary but not sufficient. If you really want to be comfortable, also pay attention to your diet so you can warm yourself from the inside out.<\/p>\n

The Magic of Comfort Foods<\/h2>\n

In winter, many gravitate toward \u201ccomfort foods\u201d. Some do this naturally and others under the influence of cultural traditions. Comfort food is hearty, filling and deeply satisfying. It actually does a good job of counteracting the chill of winter. What makes it that way?<\/p>\n

When we deconstruct recipes, we find liberal use of heavy foods (e.g., animal flesh, eggs, cheese, yogurt, sour cream, root vegetables, avocado and nuts), oil and salt along with sour accents and the sweetness of grains like wheat, rice and oats. This combination brings qualities opposite to the season to help maintain balance in our physiology. Salt and sour stimulate our digestive fire. Oil and fats lubricate the body and counteract dryness.<\/p>\n

The Six Tastes<\/h2>\n

It turns out that there are six \u201ctastes\u201d that categorize the primary qualities of food and herbal remedies. In addition to sweet, sour and salty, Ayurveda identifies pungent, bitter and astringent (see table). We can easily know taste from the initial contact with our senses.<\/p>\n\n\n\n\n\n\n\n\n\n
Taste <\/strong><\/td>\nExamples <\/strong><\/td>\n<\/tr>\n
Sweet<\/td>\nSugar, honey, cereal grains, sweet fruits, carrots, beets<\/td>\n<\/tr>\n
Sour<\/td>\nLemon, tamarind, amchur, sumac, yogurt<\/td>\n<\/tr>\n
Salty<\/td>\nMineral salt, black salt, condiments<\/td>\n<\/tr>\n
Pungent<\/td>\nHot spices, peppers, radish<\/td>\n<\/tr>\n
Bitter<\/td>\nMost green vegetables<\/td>\n<\/tr>\n
Astringent<\/td>\nLegumes, walnuts, honey, turmeric<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

That\u2019s not the end of the story. Food also has an \u201cafter-taste\u201d that reflects the final effect on the body. In addition, it has a quality termed \u201cpotency\u201d that is known from what happens in between the initial taste and the aftertaste. Finally, substances may have a special property that can\u2019t be predicted from these qualities which may give unique value. For example, some poisons are antidotes to other poisons.<\/p>\n

Interestingly enough, Ayurveda values delicious food, but does not consider what scientists now call umami as a taste. Conversely, western science has not identified a taste bud receptor specific for astringent or pungent. Looking at the broad scope of foods with umami (http:\/\/www.umamiinfo.com\/<\/a>), I\u2019m struck that the category is not particularly helpful in making nutritional choices. In other words, we shouldn\u2019t confuse the Ayurvedic concept of taste and its associated role in physiological balance with the underlying biochemistry.<\/p>\n

For now, it\u2019s enough to appreciate that it is important to have all six Ayurvedic tastes in the diet on a daily basis, particularly at the main meal. By including all six tastes, we get better nutrition and thereby prevent cravings. The modern American diet commonly lacks the astringent taste.<\/p>\n

In practice, we vary the proportion of the six tastes in order to maintain balance given the influence of the seasons. Since winter is so dry and cold, most of us need to moderate the amount of bitter and astringent foods that we consume at this time. With legumes, select the smaller varieties such as lentils and mung beans over chickpeas, black beans, pinto beans, etc.<\/p>\n

Dietary Secrets to Staying Warm in Winter<\/h2>\n