How To Sweeten Your Life

In Ayurveda sweet flavors are associated with love, sharing, compassion and joy. We know this by how much we crave them and the emotional release we get when we eat them. We taste sugary flavors with the tip of our tongues. Sweet foods are well tolerated by Pitta Dosha and Vata Dosha. Sweet foods aggravate Kapha Dosha.

Americans however, over-consume sweet and sugary foods. According to the Center for Disease Control “The leading sources of added sugars in the U.S. diet are sugar-sweetened beverages, grain-based desserts like cakes and cookies, candy, and dairy desserts like ice cream.” Therefore, It’s important to know which sweeteners are best for our bodies.

Refined White Sugar

This sweet crystalline substance is extracted from sugarcane. This processed sugar gets its sweetness from sucrose, which is broken down by the body into an even ratio of glucose and fructose.

Evaporated Cane Juice

Evaporated Cane Juice is created by crushing sugar cane to extract the juice, then purifying that juice, removing the water and turning it into fine crystals. However, unlike refined sugar it still contains a bit of molasses. Otherwise, Evaporated Cane Juice is the sister of your table sugar.

Palm Sugar

Palm Sugar is a sweetener from any type of palm tree. Sources of Palm Sugar include: sources of palm sugar are the Palmyra, date, nipa, sugar and coconut palms. It is produced by boiling collected sap until it thickens.

Honey

Bees produce honey from floral nectar or other insects (aphid honeydew) through regurgitation, enzymatic activity, and water evaporation. The honey is stored in honeycombs and then harvested by humans. Honey can be purchased raw/unfiltered or further processed.

Maple Syrup

Maple syrup is made from the xylem sap of sugar maple, red maple as well as black maple trees. Sap is extracted by drilling holes into their trunks, the syrup is then processed by heating to evaporate much of the water, leaving the concentrated syrup.

Stevia

The sweetener, Stevia, is extracted from the leaves of the plant Stevia rebaudiana. Steviol Glycosides are up to 150 times the sweetness of Sugar. Stevia has 0 calories and has little affect on diabetes.

Sugar Alcohols

Sugar Alcohols are found in fruits and berries. The carbohydrates in the foods are altered through a chemical process into Sugar Alcohols more commonly know as: sorbitol, mannitol, xylitol, isomalt, and hydrogenated starch hydrolysates. The benefit of this Sugar substitute is that it is not well absorbed into the body and that it operates as a laxative. The negative is that “sugar-free” or “diabetic” foods do contain these sugar alcohols which do, in-fact, elevate blood sugar levels.

Agave Nectar

Agave Nectar is made by extracting sap from the Pina (the center of the Agave plant) filtering it, then heating it at a low temperature. This process breaks down carbohydrates to sugars. Low temperatures are used in the processing of Agave, which is why it is considered a “raw” food. Agave Nectar is considered “Low Glycemic” meaning that it won’t trigger the body’s mechanism for fat storage.

Agave Syrup

Agave Syrup is modified to be no different than High Fructose Corn Syrup.

Brown Rice Syrup

Also known as “Rice Syrup” or “Rice Malt” is derived by culturing cooked rice starch followed by further processing. Studies have shown Brown Rice Syrup to contain significant amounts of Arsenic.

What does it all mean? Sugar is complex. You should try to limit your contact with any sweetener that is processed further than 1 to 2 steps. Raw Honey is a great Ayurvedic alternative to processed sugars. The Center for Disease Control suggests “Reducing the amount of sugary drinks and sugary foods each day and replacing these with plain water and fruit might be a good way to reduce added sugars intake.” Use whole fruits as a sweetener rather than using a sweetener. You’d be surprised at the amount of flavor a raisin or date can add to a bowl of oatmeal. Lastly, limit your intake of sweet foods. Treat yourself once a week rather than once a day and when you do, make that treat high quality. Really indulge in a decadent piece of cake or truffle don’t waste your craving on something that you know you won’t be satisfied with.

Happy Eating!

Hello September, Hello Fall!

The month of September ushers in the Fall season. Children return to school, the sun sets sooner, the leaves begin to change color and a chill sets in the air. September is the time of harvest when we can enjoy the summer’s hard labor. Fall is alive with color and inspiration, warmth from the fire and long walks through Apple Orchards and Pumpkin Patches. The days of eating astringent foods will subside and we begin to eat warm soups which soothe the Vata Dosha.

Climate

The climate of September may be a shock to the body. Chilly mornings, hot midday sun, and brisk nights can aggravate Vata. In order to prepare, one must dress for the occasion. It’s time to put away flip flops and bathing suits and bring out those sweaters and scarves. Keeping your layers handy is key to help your body adjust to the sudden shift in the evenings.

September For Kapha

Kapha Dosha is balanced by the light, dry nature of fall. They are energized by the change of season that September brings. They will be inspired and focused as the heaviness of summer will no longer bog them down. Kapha Dosha should resist sedentary activities (like naps) and engage in the mobile nature of fall to reach optimal health.

September For Pitta

September is a welcome respite from the heat for Pitta Dosha. Now is the time to clear out all of the excess Pitta that was built up during the summer. Pitta types can be aggravated by the light, cool nature of fall. Therefore they must focus on becoming grounded and finding routine. The most important consideration is to try not to allow yourself to heat up to much. Avoid hot baths and aggressive workouts. For Pitta, fall is the time for relaxation. Take advantage.

September For Vata

Fall, like Vata Dosha, is dry, erratic, cool, subtle and clear; this is why Fall is considered Vata season. In order to balance Vata in September they must ground themselves with warmth, hydration, oiliness, stability and routine. It

is important to eat substantial foods in order to maintain your reserve of moisture; foods that are rich with fat, oil and spice. Vata Doshas should be careful not to fill their days with activity and become flighty as their Dosha is wont to do. They should make time for meditation and to relax.

Herbs for September

Ashwagandha - An aptogen for combating stress, calms the mind and promotes restful sleep, promotes proper function of the adrenals, increases energy and vitality.

Chyavanprash - Promotes proper function of the immune system, healthy metabolism, and rejuvenates the mind and body.

Licorice - promotes clear breathing and proper function of the lungs as well as soothes the mucous membranes and stomach lining.

September Diet

The diet for September is reminiscent of an animal preparing for hibernation. Now is the time to eat hearty, rich foods. Your meals during the day should consist of cooked grains, soups and stews, meat and eggs. For people who eat dairy, this is a great time to enjoy it. This is also the time to reduce raw and frozen vegetables as well as light, cooling and drying foods i.e. foods with too much Vata in them. Eating foods like popcorn would be counter intuitive to balancing your digestion for the season.

This September, remember that balance can be achieved if you stay grounded and maintain a schedule for yourself. A gradual adjustment in your body, like the leaves in trees, is the best way to transition between Summer and Fall. Enjoy the change of seasons and remember to stay warm.