Three Gunas In Ayurveda

THE THREE GUNAS

Ayurveda classifies foods as Sattvik, Rajasic or Tamasic.
These three terms are basically the Gunas in Ayurveda.
These Gunas get their names from three words – Sattva, Rajas and Tamas, which mean Subtle, Activity and Gross respectively.
Ayurveda says that one is easily vulnerable to be influenced and dominated by any of these three Gunas.
The food a human consumes is often regarded as the carrier of life, and thus is judged by the quality of its life together with it’s effect on the human mind.
To regulate these Gunas, Ayurveda proposes ayurvedic cooking, which is what results to Sattvik foods and sattvik cooking.

SATTVIK FOODS

Sattvik foods are known to provide the body’s energy requirements.
These foods help to attain

The bottom line aim or attempt to sattvik cuisine is to not only intake nourishing foods but also to keep a healthy and positive mind set, both while eating and making food.
Apart from this, again the way one eats food is also considered another important factor thus discouraging one from overeating which would otherwise result the whole experience as tamasic and not sattvik.
Having said that, food that is chewed well and had in decent quantities also again adhere to the essence of a sattvik diet.
Sattvik food experience is all about relishing the primary flavor of the various ingredients rather than the addition of any kind of seasonings or spices to modify or influence the overall flavor.
Too much of use of flavorings, spices or herbs equates to rajasic effect, which leads to the desire of having more.
As per the Bhagwad Gita a person subdued under the effect of rajasic food may start to become greedy and selfish.

Foods that constitute sattvik foods are

Some vegtables produce gas like potatoes, and fall under the tamasic category. Through careful preparation though, the nature of these foods can be regulated fit enough to be considered as sattvik. Apart from the above all other vegetables such as carrots, cucumbers, green leafy vegetables are considered sattvik.
Freshly extracted juices of vegetables are the best to be consumed as they contain live enzymes that facilitate absorption.
Whole Grains
When well cooked, they are known to provide adequate nutrition. Yeasted breads are the only products that are not referred to as sattvik, however once toasted they do fall under sattvik. Other grains that are sprouted before cooking are alos a part. Some common preparations in day to day indian kitchnes are Kheer, Daliya, Khichdi and Chapathis. Other examples comprise of oatmeal, rice and