Fwd: oragnic or non organic??

	Peter Gordon on vegetables 'Fusion food' master Peter Gordon discusses the issues of buying organic, sourcing produce and how the ethics of 'food miles' affects the cooking of a dedicated follower of fusion. You can also try some of Peter's new recipes.

In this article

About Peter Gordon

Peter Gordon recipes

About Peter Gordon

New Zealand-born Peter Gordon, co-owner and head chef of London's Providores and Tapa Room, is renowned as a leading light of the Antipodean 'fusion' style of cookery. Although he's not a vegetarian himself, Peter's latest cookery book, Vegetables: The New Food Heroes, is a collection of mainly vegetarian recipes celebrating the flavours and adaptability of vegetables as more than a mere side dish to meat.

Peter's recipes are exciting, exotic and eclectic in their approach and use a range of vegetables and flavours both local and further-flung. BBC Food met up with Peter to ask about his motivations in championing the humble vegetable and the issues surrounding sourcing produce, organic considerations and the not-so-small matter of ethics and food miles for a chef specialising in globally influenced cuisine.

You're not a vegetarian, so what inspired you to dedicate a book to (mostly) vegetarian recipes?

Mainly because a lot of chefs seem to hate vegetarians. It's a general 'cheffy' feeling that veggies are the scum of the earth - and of course that's just not the case! I go through periods of vegetarianism myself (but always end up eating meat again).

I wrote a previous book on salads and that went down really well, so I decided that a serious take on vegetables was the next step. I wrote the chapters, considering the subjects I wanted to cover, then went out shopping for ingredients to inspire the recipes that are in the book. It was a lot of fun finding veg and working out the recipes. My one regret is that I forgot about asparagus and there's so much you can do with that!

What are your thoughts on organic vegetables vs non-organic?

Well, when we were kids growing up in New Zealand we always had a garden, but it wasn't organic. We made our own compost and didn't douse the veggies with pesticides or chemicals, but it wasn't 'organic' growing, and those vegetables were fantastic.

If you go looking around a local farmers' market you'll find some superior, fabulous produce that, while not organic, most likely it's not been doused in pesticides and pumped full of chemicals, and it will be great food.

The bottom line, though, is that it's better to eat any vegetables than to not eat vegetables at all, and if the choice is only non-organic then I'd eat the non-organic. There's an elitism promoted in the food media, that only organic is tasty and good for you, but it ignores the cost implications for people on lower incomes. Yes, if you try an organic avocado next to a chemically reared, watery avocado, then you know there's a difference, but there are also plenty of non-organic vegetables that are fine to eat.

Are there any vegetables that you absolutely insist on being organic before buying them, or any that you really don't mind being non-organic?

Vegetables-wise, I'm not precious about organic, but I think that root vegetables are a worry, as they tend to absorb the chemicals put into the soil. You should always peel your carrots if they're non-organic, as the skin absorbs a lot of what's put into the soil. In the restaurant we always use organic flour, eggs, bread, flour and I'm picky about the meats we use - certainly always organic chicken. I'd never buy non-organic milk or soya products (and I avoid anything genetically modified in soya products too).

You use some 'exotic', well-travelled ingredients in your cooking; what are your feelings on the distance your food might have travelled to make it to the plate?

I find this attitude to food imports strange - especially when it's coming from chefs. For the Soil Association to talk about declassifying anything that has travelled air miles and deny it organic status is a step too far.

I mean, if we're going to ban such organic imports, then I'd like to see similar UK exports banned and declassified; for example, no more Duchy Originals should be exported as they will not be certifiable as organic. I find it a bit hilarious - where does it all end? Are we going to ban imports of Champagne and Chianti? French cheese? Do we stop all flights eventually?

I think that it is important to support local producers and to source ingredients locally wherever possible, but if I were to take that to the extremes suggested by some voices, I could never use New Zealand lamb or New Zealand Manuka honey. I couldn't cook with star anise or pomegranate molasses if I refused anything with a 'food mile' attached to it. I like variety and like to cook fusion food, often using exotic ingredients, and for that, inevitably, I require ingredients from further afield. I'm not going to give up cooking the way I love to cook.

It seems to suit chefs at the moment to bad-mouth anything non-local and non-organic, but then they cook a local product with coconut. It might be organic coconut, but it certainly came from abroad, and to ignore that is ridiculous.

Does the same apply to the issue of seasonality?

Seasonality is a large part of this debate, and again, while I love to cook seasonally and think people should try to cook within the seasons, as that's when the local produce is best, there are some limits. If I were in a vegetable box delivery scheme in the UK that was organic, seasonal and exclusively local, in the winter I'd be pulling my hair out. There's only so much turnip and swede a man can take!

Peter Gordon recipes

Try some recipes from Vegetables: The New Food Heroes:

• Butternut, pecan, ricotta and sage pasties by Peter Gordon
• Roast sweet potato, pineapple and bean pastries with tahini, chilli and lemongrass dressing by Peter Gordon
• Kohlrabi, cavolo nero, pine nut and tomato stew on sweet potato miso mash by Peter Gordon
• Savoy cabbage, mushroom and blue cheese polenta bake by Peter Gordon
• Roast fennel with olive and orange stuffing by Peter Gordon

Fwd: veg proteins

Vegetarian proteins Eating well on a vegetarian diet isn't rocket science. However, it does help if you know what to aim for in your daily diet. Here's a quick guide to what you should eat and a round-up of vegetarian proteins. In this article What to eat every day Guide to vegetarian proteins As is the case with meat-eaters, eating a wide variety of foods is the key to having a healthy, balanced diet. This approach is particularly true for vegetarians because, apart from a few foods such as tofu, hempseed and 'grains' such as quinoa, most plant food proteins have a low content of one or more of the essential amino acids needed by the body (you can think of these as the building blocks of proteins). By eating a variety of plant proteins, you can optimise your protein intake. The body is very clever at balancing complementary amino acid levels from various vegetables, cereals, pulses, nuts and seeds. What to eat every day If all of this sounds like we're blinding you with science, here's a quick summary of what you need to eat every day if you're a vegetarian, from the Vegetarian Society: 4 or 5 servings of fruit and vegetables 3 or 4 servings of cereals/grains or potatoes 2 or 3 servings of pulses, nuts and seeds 2 servings of milk, cheese, eggs or soya products a small amount of vegetable oil, margarine or butter some yeast extract that has been fortified with vitamin B12 Find out more about nutrition. Find out how to make sure you get enough protein. Guide to vegetarian proteins Here's a quick run-down of foods that are high in protein, as well as a few suggestions on how to make the most of them. Dairy products Dairy: milk, buttermilk, condensed milk, evaporated milk, goats' milk, cream (single, double, whipping), crème fraîche, smetana, soured cream, yoghurt (plain, flavoured, Greek-style), butter, ghee, cheese Dairy products are an important source of calcium as well as protein, but be careful not to overdo it on cheese by making sure you eat plenty of pulses too. Vegetarian cheese - cheese made using a non-animal rennet - is now widely available, so look out for the words 'suitable for vegetarians' on the packet, the Vegetarian Society's logo - or ask if you're buying from a cheesemonger. Eggs As well as hen eggs, look out for quail eggs, duck eggs, goose eggs, turkey eggs and gull eggs. Many vegetarians who eat eggs will insist on free-range eggs. Grains, rice and cereals Grains: Wheat (whole, cracked, bulgar, flakes, bran, germ, semolina, couscous), amaranth, buckwheat, barley, farro, corn (or maize - sweetcorn, popcorn, polenta), millet, sorghum, oats, rye, quinoa, wild rice Rice: white and brown rice, white and black sticky rice, white and brown long-grain rice, basmati rice, white short-grain rice (also known as pudding rice), Thai fragrant (or jasmine) rice, red rice (eg. Camargue), Italian risotto rice (arborio, carnaroli, vialone nano), calasparra, Valencia (paella) rice Grains and cereals go well beyond bread. Find out more about grains and cereals and get creative in the kitchen. Nuts and seeds Nuts: almonds, brazil nuts, cashew nuts, coconuts, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, sweet chestnuts, walnuts Seeds: poppy, pumpkin, sesame, sunflower, linseeds (flax seeds) Linseeds (flax seeds) are a particularly good source of an essential fatty acid (called a-linolenic acid) that is important to proper nerve function and can help reduce the symptoms of arthritis and heart disease. Find out more about nuts and seeds. Pulses Peas, beans, lentils Use super-nutritious pulses - fresh, dried or canned - as the basis for a huge range of satisfying dishes. Find out more about pulses. Soya products and mycoproteins Miso, soya, tempeh, textured vegetable protein (TVP), tofu (beancurd) and mycoproteins Products made from soya are incredibly versatile - as well as high in protein. Find out more about soya and mycoproteins. Wheat protein A useful ingredient for vegetarians and vegans is wheat protein, sometimes called seitan, which is derived from wheat gluten (the protein part of flour). The gluten is extracted from wheat and then processed to resemble meat. It is more similar to meat in texture than either textured vegetable protein or mycoprotein and is used as a meat substitute in a range of foods. It tastes like meat, too. It is naturally low in fat and can be roasted, baked stir-fried, stewed or in sandwiches. Look out for it in health food stores. To find recipes based on these ingredients and others, search the thousands of recipes in our recipe database, after ticking the 'vegetarian' box. In Lifestyle Food matters: keep up-to-date with food issues What's in season? Grow your own fruit and vegetables Dietary advice for vegetarians and vegans Elsewhere on bbc.co.uk BBC London: where to dine veggie-style BBC News: High IQ link to being vegetarian Elsewhere on the web RSPCA egg campaign Vegetarian Society: approved products database The BBC is not responsible for content on external websites

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How and When to eat Fruits.

Are you surprised about it??

Yes nutritionists are warning about how and when to eat fruits.

When??
Eating fruits after meal is no good rather in between meals or after break fast is suggested. After meal our digestion system will be occupied with producing necessary juices and enzymes for grinding the food which is already consumed. Other reason is dental cleanliness.

Taking fruits before meal is another good option as it reduces the amount of food taken during a meal. Also it cleans the fruit residuals from the teeth.

How??
Eating fruits with the skin on is more good for health as it is rich in fibre. A washed fruit with skin is the best. Having moderate amount of fruits is more healthier than having fruit juices. In Fruit juices all the fibre is lost. This fruit pulp contains most of the minerals and vitamins of the fruit which is not consumed with a juice. So to give the minerals and vitamin of the fruit in the best form to the body, eating a washed fruit with skin on, in between meals is the best. A study has shown that the chemical reaction which happens due to the texture break down of a fruit when it is crunched in the mouth is very important for health reasons. Moreover more sugar is consumed to prepare fruit juice as more fruits are required, which is not good for the body. So having limited amount of fruit juice is fine.

In addition to having the Fashion fruits[like Apple, grapes and strawberries], having wild fruits like blue berries, red berries etc..[Indian Regu, etha pallu and neredu etc..]
is beneficial for health and economical as well.

Don't always sleep late!!

Take note...don't always sleep late!!

Good rest and sound sleep is veryImportant...
if u don't sleep well,The toxic in your body will accumulate..
Affecting your health and your mood...

The main causes of liver damage are:
1. Sleeping too late and waking up too late are the main cause.
2. Not urinating in the morning.
3. Too much eating.
4. Skipping breakfast.
5. Consuming too much medication.
6. Consuming too much preservatives, additives, food coloring, and artificial sweetener.
7. Consuming unhealthy cooking oil. As much as possible reduce cooking oil use when frying, which includes even the best cooking oils like olive oil. Do not consume fried foods when you are tired, except if the body is very fit.
8. Consuming overly done foods also add to the burden of liver.
Veggies should be eaten raw or cooked 3-5 parts. Fried veggies should be finished in one sitting, do not store.
We just have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits and time condition are very important for our body to absorb and get rid of unnecessary chemicals according to 'schedule.'
Because:
Evening at 9 - 11pm : is the time for eliminating unnecessary/ toxic chemicals (de-toxification) from the antibody system (lymph nodes). This time duration should be spent by relaxing or listening to music. If during this time a housewife is still in an unrelaxed state such as washing the dishes or monitoring children doing their homework, this will have a negative impact on her health.
Evening at 11pm - 1am : The de-toxification process in the liver, and ideally should be done in a deep sleep state. Early morning 1 - 3am : de-toxification process in the gall, also ideally done in a deep sleep state.
Early morning 3 - 5am : de-toxification in the lungs. Therefore there will sometimes be a severe cough for cough sufferers during this time. Since the de-toxification process had reached the respiratory tract, there is no need to take cough medicine so as not to interfere with toxin removal process.

Morning 5 - 7am : de-toxification in the colon, you should empty your bowel.

Morning 7 - 9am : Absorption of nutrients in the small intestine, you should be having breakfast at this time. Breakfast should be earlier, before 6:30am, for those who are sick.
Breakfast before 7:30am is very beneficial to those wanting to stay fit. Those who always skip breakfast, they should change their habits, and it is still better to eat breakfast late until 9 -10am rather than no meal at all.

Sleeping so late and waking up too late will disrupt the process of removing unnecessary chemicals. Aside from that, midnight to 4am is the time when the bone marrow produces blood.
Therefore, have a good sleep and don't sleep late.

What next??

This week I thought of posting some new healthy recipes. So experimented in my own kitchen on hubby and family. They are very much appreciated, yahoo!! Now they are getting cooked to go on web. Wait for some more time.

While I was filling my spice box in the kitchen, a new idea has flashed. As a result one more new concept is going to be pooled under healthy habits category. Do you know, what it is??
A clue " what is the root cause for many Westerners to explore and visit India in their world tour in past??

Yes, you are right. Spicy spices. Our India has it's own trade mark in world class spices for the variety and vividness. Indian spices enhances the quality of any dish with it's aromatic and tasty flavour. Moreover they are very healthy and used for medicinal purposes without any side effects. So we will be knowing more about Indian spices in the next post.

Indian curry.

While I am recovering my surgery, an idea has flashed. This is duo. It helps to divert my attention from the pain and discomfort and also something fruitful. I felt if so much can be done during this time and also to divert my attention. As a result, I started writing this. My dream is about Coasta kitchen. Yes, you are right, this is going to be huge collection of various recipes giving a brief picture of mouth watery Indian recipes .

Having been living in UK for many years, I found Indian curry is very popular and very well recognized as a good commercial resource for business seekers. This is one side of the coin. The other side is loss of real tone and rhythm that links the ethnicity of Indian curry with it's authentic Indian cuisine. This can be due to too much exploration of new ways of cooking to fit it to the locals' taste. By this collection of recipes, all the efforts are to retain it's ethnicity and pass on to our next generations using this electronic form.

Being a vegetarian I want to explore and bring forward all the recipes from different parts of India. As I belong to southern part, predominantly the recipes belong to South India though some northern recipes also will be provided.

While there are various resources available for recipes, you may wonder-why my recipes??
Having been keen on experimenting and exploring new ways to prepare a healthy and nutritious food I strongly feel a healthy recipe is the one which retains the ingredients from nature cooked elements in it's best form. The recipe should balance the taste and health factor where they both seek the best from each other. This is my motto.

During my journey towards this concept I found the old classic and traditional cooking methods are the best to achieve it. So watch out this space for mouth watery and healthy recipes from Indian cuisine.

Dear readers, honour me with your comments and feed back during my restless jouney to accomplish this mission successfully.

Classification of diet and people according to ayurveda

Food classification:
Foods are generally considered to have medicinal qualities according to ayurveda, ayurveda always stresses upon having little amount of food with adequate nutrition both for the mind and the body, because more amount of food or nutrition overtaxes the digistive organs , easy to digest foods that provide wholesome growth and various benefits are recommended.

There are four types or Rasas of food according to Ayurveda they are sweet,sour,salty,bitter,pungent and astrigent. The American type food has the first three Rasas in abudnant but the other two is far from consideration, only Indian foods seem to have mark near having atleast five of those tastes included in them. Ideally all the six tastes should be included equally in each and every meal we intake.

Another classification of food according to ayurveda is classifying according to quality..> Dry foods, heavy foods,light foods, warm and cool foods.Ayurvedic Physicians prescribe foods that have these qualities including the Rasa's in abundant. If we take such kind of nutritions the Dosha(s) we try to balance gets pacified in a given time.

Foods are also classified as sattvic, rajasic and tamasic according to the quality of the impact they have on the heart, mind and spirit. Foods that are particularly nourishing for not just physical, but mental, emotional and spiritual health, are called sattvic--foods that impart sattva (purity)--in ayurveda. Rice, milk, ghee and almonds are examples of sattvic foods.


Classiffication of Human body according to ayurveda:

In Ayurveda treatment starts with identifying the patients body type (dosha). Each body type or dosha is a unique combination of five elements of the universe (air, fair, water, earth, space)

Healing in Ayurveda is carried out by first identifying your unique dosha (skin/body type). Each dosha combines in a special way the five elements of the universe (air, fire, water, earth, space).

The classification goes like this 1 Vata 2 Pitta 3 Kapha We are "in balance" when we are healthy, happy, and radiantly beautiful, expressing the ration of Kapha, Pitta and Vata elements set in us at birth.

Vata Vata otherwise the leader of the three Ayurvedic principles in the body, Vata is considered to govern all the movement in the mind and body, it controls the flow of blood and the elimination wastes,breathing and the thoughts across the mind. If you don't keep Vata in control then you have to pay for it.The related elements are Air and Ether

Vata =Creativity = Enthusiasm= Freedom = Generosity= Joy = Vitality Some of the common characteristics of people who have a predominantly Vata constitution.

§ Creativity, mental quickness

§ Highly imaginative

§ Quick to learn and grasp new knowledge, but also quick to forget

§ Sexually easily excitable but quickly satiated § Slenderness; lightest of the three body types

§ Talk and walk quickly

§ Tendency toward cold hands and feet, discomfort in cold climates

§ Excitable, lively, fun personality

§ Changeable moods

§ Irregular daily routine

§ Variable appetite and digestive efficiency

§ High energy in short bursts; tendency to tire easily and to overexert § Full of joy and enthusiasm when in balance

§ Respond to stress with fear, worry, and anxiety, especially when out of balance § Tendency to act on impulse

§ Often have racing, disjointed thoughts

§ Generally have dry skin and dry hair and don't perspire much Typical health problems include headaches, hypertension, dry coughs, sore throats, earaches, anxiety, irregular heart rhythms, muscl

Physical Features of Vata People with Vata prominence will be physically underdeveloped, with flat chests. Their veins and muscles will be visible, they will be with brown complexion, cold, rough, dry and cracked skin.

Vata people generally are either too tall or too short, with thin frames, which reveal prominent joints and bone-ends because of poor muscle development. The hair is curly and scanty, the eyelashes are thin and the eyes lusterless. The eyes may be sunken, small, dry, and active. The nails are rough and brittle. The shape of the nose is bent and turned-up.

The appetite and digestion are variable. They love sweet, sour and salty tastes and like hot drinks. The production of urine will be scanty and the feces are dry, hard and small in quantity. They perspire less than other constitutional types. Their sleep may be disturbed and they will sleep less than the other types. Their hands and feet are often cold.

Short memory but quick mental understanding, characterize them. They will understand something immediately, but will soon forget it. They have little willpower, tend toward mental instability and possess little tolerance, confidence or boldness. Their reasoning power is weak and these people are nervous, fearful and afflicted by much anxiety.

Vata people tend to earn money quickly and also to spend it quickly. Thus, they tend to remain poor.

Pitta Pitta is defined as the force created by the dynamic interplay of water and fire. They represent transformation.

Pitta is said to govern digestion, absorption, assimilation, nutrition, metabolism, body temperature, and skin coloration, the luster of the eyes, intelligence, and understanding. Psychologically, pitta arouses anger, hate, and jealousy. The small intestine, stomach, sweat glands, blood, fat, eyes, and skin are the seats of Pitta.

Pitta=Ambition = Concentration = Confidence = Courage = Enthusiasm for knowledge = Happiness = Intelligence

Some of the common characteristics of people who have a predominantly Pitta body type.

§ Medium physique, strong, well-built

§ Sharp mind, good concentration powers

§ Orderly, focused

§ Assertive, self-confident, and entrepreneurial at their best; aggressive, demanding, pushy when out of balance

§ Competitive, enjoy challenges

§ Passionate and romantic; sexually have more vigor and endurance than Vatas, but less than Kaphas

§ Strong digestion, strong appetite; get irritated if they have to miss or wait for a meal

§ Like to be in command

§ When under stress, Pittas become irritated and angry

§ Skin fair or reddish, often with freckles; sunburns easily

§ Hair usually fine and straight, tending toward blond or red, typically turns gray early; tendency toward baldness or thinning hair

§ Uncomfortable in sun or hot weather; heat makes them very tired

§ Perspire a lot § Others may find them stubborn, pushy, opinionated

§ Good public speakers; also capable of sharp, sarcastic, cutting speech

§ Generally good management and leadership ability, but can become authoritarian

§ Like to spend money, surround themselves with beautiful objects

§ Subject to temper tantrums, impatience, and anger

§ Typical physical problems include rashes or inflammations of the skin, acne, boils, skin cancer, ulcers, heartburn, acid stomach, hot sensations in the stomach or intestines, insomnia, bloodshot or burning eyes and other vision problems, anemia, jaundice.

Physical Features Pittas are of medium height, are slender and body frame may be delicate. Their chests are not as flat as those of vata people and they show a medium prominence of veins and muscle tendons. The bones are not as prominent as in the vata individual. Muscle development is moderate.

The complexion of Pitta may be coppery, yellowish, reddish or fair. The skin is soft, warm and less wrinkled than vata skin. The hair is thin, silky, red or brownish and there is a tendency toward premature graying of hair and hair loss. The eyes may be gray, green or cooper-brown and sharp: the eyeballs will be of medium prominence. The nails are soft. The shape of the nose is sharp and the tip tends to be reddish

These people have a strong metabolism, good digestion and resulting strong appetites. The person of pitta constitution usually takes large quantities of food and liquid. Pitta types have a natural craving for sweet, bitter and astringent tastes and enjoy cold drinks. Their sleep is of medium duration but uninterrupted. They produce a large volume of urine and the feces are yellowish, liquid, soft and plentiful. There is a tendency toward excessive perspiring. The body temperature may run slightly high and hands and feet will tend to be warm. Pitta people do not tolerate sunlight, heat or hard work well.

The, pitta people have a good power of comprehension; they are very intelligent and sharp and tend to be good orators. They have emotional tendencies toward hate, anger and jealousy.

They are ambitious people who generally like to be leaders. Pitta people appreciate material prosperity and they tend to be moderately well off financially. They enjoy exhibiting their wealth and luxurious possession

Kapha Kapha is defined as the conceptual equilibrium of water and earth. Kapha is also structure and lubrication. The Kapha force is the stirring force to keep the water and earth from separating. This dosha maintains body resistance. Water is the main constituent of kapha, and this bodily water is responsible physiologically for biological strength and natural tissue resistance in the body. Kapha lubricates the joints; provides moisture to the skin; helps to heal wounds; fills the spaces in the body; gives biological strength, vigor and stability; supports memory retention; gives energy to the heart and lungs, and maintains immunity. Kapha is present in the chest, throat, head, sinuses, nose, mouth, stomach, joints, cytoplasm, plasma, and in the liquid secretions of the body such as mucus. Psychologically, kapha is responsible for the emotions of attachment, greed, and long-standing envy. It is also expressed in tendencies toward calmness, forgiveness, and love. The chest is the seat of kapha.

Kapha=Caring= Centeredness = Compassion = Contentment = Faith = Fulfillment = Grounded ness = Patience = Sense of being nourished = Stability = Support = Tenderness

The common characteristics of people who have a predominantly Kapha constitution. § Easygoing, relaxed, slow-paced

§ Affectionate and loving

§ Forgiving, compassionate, nonjudgmental nature Stable and reliable; faithful

§ Physically strong and with a sturdy, heavier build

§ Have the most energy of all constitutions, but it is steady and enduring, not explosive

§ Slow moving and graceful

§ Slow speech, reflecting a deliberate thought process

§ Slower to learn, but never forgets; outstanding long-term memory

§ Soft hair and skin; tendency to have large "soft" eyes and a low, soft voice § Tend toward being overweight; may also suffer from sluggish digestion

§ Prone to heavy, oppressive depressions

§ More self-sufficient, need less outward stimulation than do the other types A mild, gentle, and essentially undemanding approach to life

§ Sexually Kaphas are the slowest to be aroused, but they also have the most endurance

§ Excellent health, strong resistance to disease

§ Slow to anger; strive to maintain harmony and peace in their surroundings § Not easily upset and can be a point of stability for others

§ Tend to be possessive and hold on to things, people, money; good savers. Don't like cold, damp weather Physical problems include colds and congestion, sinus headaches, respiratory problems including asthma and wheezing, hay fever, allergies, and atherosclerosis (hardening of the arteries).

Physical Features kapha constitutional people have well-developed bodies. There is, however, a strong tendency for these individuals to carry excess weight. Their chests are expanded and broad. The veins and tendons of kapha people are not obvious because of their thick skin and their muscle development is good. The bones are not prominent

Their complexions are fair and bright. The skin is soft, lustrous and oily; it is also cold and pale. The hair is thick, dark, soft and wavy. The eyes are dense and black or blue: the white of the eye is generally very white, large and attractive.

Kapha people have regular appetites. Due to slow digestion, they tend to consume less food. They crave pungent, bitter and astringent foods. Stools are soft and may be pale in color: evacuation is slow. Their perspiration is moderate. Sleep is sound and prolonged. There is a strong vital capacity evidenced by good stamina, and kapha people are generally healthy, happy and peaceful.

They tend to be tolerant, calm, forgiving and loving: however, they also exhibit traits of greed, attachment, envy and possessiveness. Their comprehension is slow but definite: once they understand something, that knowledge is retained.

Kapha people tend to be wealthy. They earn money and are good at holding on to it.

21 reasons to be vegeterian

21 REASONS for being VEGETERIAN
Vegetarianism is the fastest growing trend in the developed world. Here are 21 reasons why you should think about turning green too.

Avoiding meat is one of the best and simplest ways to cut down your fat consumption. Modern farm animals are deliberately fattened up to increase profits. Eating fatty meat increases your chances of having a heart attack or developing cancer.

Every minute of every working day, thousands of animals are killed in slaughter-houses. Pain and misery are common. In the US alone, 500,000 animals are killed for meat every hour.
There are millions of cases of food poisoning recorded every year. The vast majority are caused by eating meat.

Meat contains absolutely nothing - no proteins, vitamins or minerals - that the human body cannot obtain perfectly happily from a vegetarian diet.

African countries - where millions are starving to death - export grain to the developed world so that animals can be fattened for our dining tables.

'Meat' can include the tail, head, feet, rectum and spinal cord of an animal.

A sausage can contain ground up intestines. How can anyone be sure that the intestines are empty when they are ground up? Do you really want to eat the content of a pig's intestines?
If we eat the plants we grow instead of feeding them to animals, the world's food shortage will disappear virtually overnight. Remember that 100 acres of land will produce enough beef for 20 people but enough wheat to feed 240 people.

Every day, tens of millions of one-day-old male chicks are killed because they will not be able to lay eggs. There are no rules about how this mass slaughter takes place. Some are crushed or suffocated to death. Many are used for fertiliser or fed to other animals.

Animals who die for your dinner table die alone, in terror, in sadness and in pain. The killing is merciless and inhumane.

It's must easier to become (and stay) slim if you are a vegetarian. (By 'slim', I do not mean 'abnormally slender' or 'underweight' but rather, an absense of excess weight!)

Half the rainforests in the world have been destroyed to clear ground to graze cattle to make beefburgers. The burning of the forests contributes 20% of all green-house gases. Roughtly

1,000 species a year become extinct because of the destruction of the rainforests.

Approximately 60 million people a year die of starvation. All those lives could be saved because those people could eat grain used to fatten cattle and other farm animals - if Americans ate 10% less meat.

The world's fresh water shortage is being made worse by animal farming. And meat producers are the biggest polluters of water. It takes 2,500 gallons of water to produce one pound of meat. If the US meat industry wasn't supported by the taxpayer paying a large proportion of its water costs, then hamburger meat would cost $35 a pound.

If you eat meat, you are consuming hormones that were fed to the animals. No one knows what effect those hormones will have on your health. In some parts of the world, as many as one on four hamburgers contain growth hormones that were originally given to cattle.

The following diseases are commoner among meat eaters: anaemia, appendicitis, arthritis, breast cancer, cancer of the colon, cancer of the prostrate, constipation, diabetes, gallstones, gout, high blood pressure, indigestion, obesity, piles, strokes and varicose veins. Lifelong vegetarians visit hospital 22% less often than meat eaters and for shorter stays. Vegetarians have a 20% lower blood cholestrol level than meat eaters and this reduces heart attack and cancer risks considerably.

Some farmers use tranquillisers to keep animals calm. Other routinely use antibiotics to starve off infection. When you eat meat you are eating those drugs. In America, 55% of all antibiotics are fed to animals and the percentage of staphylococci infections resistant to penicillin went up from 14% in 1960 to 91% in 1988.

In a lifetime, the average meat eater will consumer 36 pigs, 36 sheep and 750 chickens and turkeys. Do you want that much carnage on your conscience?

Animals suffer from pain and fear just as much as you do. How would you like to spend your last hours locked in a truck, packed into a cage with hundreds of other terrified animal and then cruelly pushed into a blood soaked death chamber. Anyone who eats meat condones and supports the way animals are treated.

Animals which are a year old are often far more rational - and capable of logical thought - than six week old babies. Pigs and sheep are far more intelligent than small children. Eating dead animals is barbaric.

Vegetarians are fitter than meat eaters. many of the world's most successful athletes are vegetarian.

Source of Information: Food for Thought by Dr Vernon Coleman. It is available in libraries, or from bookshops, or post free from European Medical Journal, P O Box 30, Barnstable, Devon EX32 9YU

The Cows that eat outdoors produce healthier milk

The benefits of organic milk have been highlighted by a study showing milk from cows which graze outside on grass and clover contains more antioxidants and vitamins than that from conventional dairy farms.
An al fresco diet in cows results in milk with up to 60 per cent higher levels of conjugated linoleic acid (CLA9) which has been linked to a reduced risk of cancer, according to research from Newcastle University. The same study found 39 per cent more omega-3 fatty acid and 33 per cent more vitamin E, which are also thought to reduce the risk of cancer and cardiovascular disease. During the summer, when there is the most discrepancy between feeding techniques, the widest difference emerges between organic and non-organic milks.
Gillian Butler, the livestock production manager at Nafferton Ecological Farming Group, who led the research, said grazing provided around 84 per cent of food for cows on organic farms in the summer, compared to 37 per cent for conventionally farmed animals. The remaining diet of cows on non-organic farms comprised 29 per cent silage (preserved grass) and 34 per cent concentrate (a mixture including cereals and grains).
"We have known for some time that what cows are fed has a big influence on milk quality," Ms Butler said. "This research shows that on organic farms, letting cows graze naturally is the most important reason for the differences in compo-sition between organic and conventional milk."
She said that in the winter, cows in all dairy farms were fed in similar ways, so the discrepancy is reduced. Future research will focus on improving the nutritional composition of milk in winter, when cows are kept indoors and fed mainly on conserved forage.
Ms Butler added: "Switching to organic milk is a natural way to increase intake of nutritionally-desirable fatty acids, vitamins and antioxidants without increasing less desirable fatty acids and synthetic forms of vitamin E."

Tea and it's types

I bet those who don't like tea, definitely find them self in kitchen to prepare a cup of tea after reading this article.Those who can't agree, just leave/ignore it. Everybody is different!

As a tea loving nation, we Brits have always relied on a cuppa to calm us down and make us feel better. Many people also believe that tea has many health benefits, from protecting the immune system and fighting off flu to reducing stress and even aiding weight loss.

Different types of tea and their benefits:
Peppermint tea is most commonly linked with aiding digestion. The menthol content is widely believed to ease problems such as diarrhea, indigestion, irritable bowel syndrome, headaches and is even thought to help control mild asthma, stress and protect us from the common cold.The team at Dundee University this week announced that several black tea constituents, known as theaflavins and thearubigins, mimicked the action of insulin.
While the scientists stressed that further research is needed, black tea is also full of free-radical fighting antioxidants which protect the heart and fight cancer.

An incredibly popular herbal tea, camomile tea is best known for aiding sleep, but has also been linked to fighting off colds, menstrual cramps, inflammation and muscle spasms. Camomile tea also has high antioxidant levels.
Indigenous to the South African herb 'rooibus,' red tea provides all the benefits of green tea and more - all without caffeine.

The wonder tea contains zinc and alapa hydroxyl acid for healthy skin, magnesium for a healthy central nervous sytem, and calcium, manganese, and fluoride for healthy teeth and bones.

Studies have also shown that red tea has a soothing property and can be used directly on the skin to relieve irritation.

Jasmine tea, made from green tea leaves with added jasmine flowers, comes with many of the same health benefits and is thought to be particularly good at lowering cholesterol levels.

New research suggests that white tea is now the healthiest of all. As the least processed of all teas, the health-benefitting ingredients of white tea are preserved instead of lost. It contains the highest level of polyphenols, known as disease-preventing antioxidants, and has ten times the antioxidants found in vitamin E and twenty times the antioxidants found in vitamin C.

Like many of our other teas, Oolong is rich in antioxidant polyphenols which prevent cancer and keep the heart in top shape. The added bnefit of Oolong, however, is that it has much less caffeine than black tea. I have to rush to kitchen to have my tea...:))

Food classification according to Ayurveda

Ayurveda classifies food based on your personality Food influences every aspect of your being including your physical and emotional being which means your body and your mind. Ayurveda, the ancient healing system in India had identified the positive and negative attribute of diets, which today is being recognised by modern nutritional science. Its knowledge is rooted in wisdom and not in technology.
According to Ayurveda, food can be categorised according to its basic qualities: Sattvic, rajasic and tamasic.
Sattvic Food: is always freshly cooked and simple. It is food that can be digested easily. It can bring one's mind to a state of balance. It helps build immunity and improves the healing response in those who are ill. It consists of foods that are closest to their natural forms. Sattvic foods include milk and milk products, fresh fruits as well as dried fruits. All unrefined whole grain cereals, most lentils (dals) sprouts and natural sweetness like jaggery, honey and natural oils such as homemade ghee, butter and cold pressed oils are considered sattvic.Sattvic food is moderately cooked with few spices (no chillies and black pepper) and less fat. The common spices used in sattvic cooking are turmeric, ginger, cinnamon, corriander, saunf and cardamom.Eating raw foods is not considered sattvic as they harbour a lot of parasites and microbes. Further more, raw foods are known to weaken the digestion according to Ayurveda. They reduce ojas which is synonymous with our vital energy. The proper functioning of the mind depends on ojas. Spiritual development also depends upon ojas, so small amounts of raw foods can be eaten according to sattvic rules but large amounts of raw foods are not allowed according to the sattvic diet. Ghee is allowed on the sattvic plan because it is considered important for the development of the mind. Oily and fatty foods are taken sparingly. Ghee is known to enhance ojas which in turn helps mental and spiritual development. A sattvic diet bestows knowledge and awareness in a seeker.

The Sattvic Personality:A person who follows the sattvic way of eating is known to be clear-minded, balanced, moderate in habits and is focussed. He usually avoids using intoxicants as in alcohol, stimulants like tea, coffee, tobacco and non-vegetarian food. He is extremely balanced and spiritually aware.

Rajasic Food: is food, which is fresh but heavy to digest. Those who indulge in heavy physical activity should eat this type of food. It includes non-vegetarian food like meat, fish, eggs and chicken.The Rajasic diet is also cooked fresh as in sattvic and is nutritionally-rich. Rajasic cooking may contain a little more oil and spice as compared to sattavic food. Such a diet may benefit people who believe in action and aggression in a positive way.

The Rajasic Personality: The Rajasic diet makes a person long for sensual stimulation. He is usually aggressive in nature (in a positive way) and full of energy. He is interested in power, prestige, position and prosperity. But he is quite in control of his life. He is a "go-getter" and knows how to enjoy life.

Tamasic Food: This includes all foods that are not fresh, unnatural, overcooked, stale and processed. They include all foods made from refined flour, pastries, pizzas, burgers, chocolates, soft drinks, rumali roti, naan, stimulants like tea, coffee, tobacco, intoxicants like alcohol and wines. Most canned and preserved foods and fermented foods come in this category. Fried foods, sweets made from sugar, ice creams, puddings and most modern day fun foods are included in this list. All spicy, salty, sweet and fatty foods form part of the tamasic diet. Overeating is a tamasic trait.

The Tamasic Personality: "Tamas" brings about stagnation in a person and degeneration in his health. Such individuals suffer from intense mood swings, insecurity, desires, cravings and are unable to deal with others. They tend to be very self-centered. Their nervous systems and heart do not function optimally and such individuals age fast. They usually suffer from degenerative conditions like cancer, heart disease, diabetes, arthritis and chronic fatigue. They enjoy packaged and processed foods. Such individuals would benefit from switching from a tamasic diet to a sattvic diet.Sattvic, rajasic and tamasic are more than just qualities in food. They are a way of life. How we choose to live and think responds perfectly with all that we receive in life both in terms of health and awareness. If you find what you are receiving from life is intolerable, you need to make better choices.