PUCKER UP and BE ASTRINGENT!
/This is the time of year, especially here in the Northeast, being the slow beginning of spring where the qualities in the atmosphere are cold but becoming warmer, wet but becoming dryer (though we have “April Showers to Bring May Flowers”), and heavy but becoming lighter, which can cause the lymphatic system and hematopoietic system to become sluggish. Ayurveda suggests the astringent taste to decrease these qualities in order to prevent the body from having negative effects such as an overall heaviness, lethargy, inertia, depression in the body and mind, and stagnant. You can notice that this is the time of year when snow will thaw out, or at least it did more so a long time ago when global warming wasn’t as prominent as it is today, and this melted snow would create a lot of wetness and muddiness. For those individuals that are Kapha predominant, whether with Kapha prakrti (constitution) and/or vikrti (vitiation from or of constitutional design), they would struggle more this time of year with upper respiratory ailments such as asthma (kapha type), colds, allergies, a runny nose in excess. Vata and Pitta predominant individuals would have less of an issue during this time of year, though, Vata may struggle due to the cold quality still present in the environment.
According to Ayurveda, there are six tastes (Shad Rasa), and Astringent is called Kashaya. Read more about Kashaya HERE and if you’d like to read or review the six tastes, click HERE for an article discussing the six tastes in detail. Ayurveda uses the six tastes throughout the year as it takes a whole year to achieve health according to the seasons (rtu), and not trying to get all six tastes in one meal. Attempting to create any one meal with all six tastes is incorrect cooking. Following the seasons, incorporating your prakriti (baseline constitution) and vikriti (deviated state from baseline constitution where conditions occur) and understanding your state of digestion (jatharagni) are important considerations when aligning with any protocol that will support your level of health and homeostasis.
Below is a basic list of astringents that you can include as part of your diet. It is important to remember that too much of a good thing can have the opposite effect and therefore, it is important to know your own physiology and psychology before jumping completely or extremely into any dietary consideration. Start slow because slow and steady wins the race. Foods cooked with the right spices to align with your constitution are an important component to understanding proper cooking and the pharmacological actions of foods. Additionally, Ayurveda considers any food anything that is “lickable, chewable, drinkable, and edible.” Ca Su. 28/1 Ayurveda doesn’t support a “quick fix” mentality and in this case, it is essential to understand that anyone particular substance (Dravya) may have a predominance of a certain taste but that doesn’t exclude other tastes that are inherently present in a substance. That being said, just because something may be known to be mainly bitter it may also have other tastes that can affect the overall design of a diet or plate. This is why it is important to know what the substance is and its appropriate application.
Honey (especially raw)
Beans in general (ex. adzuki, kidney, chickpea, mung, and lentils)
walnuts, chestnuts
cloves
cinnamon
nutmeg
rosemary
asparagus
artichoke
broccoli
millet
amaranth
buckwheat
cranberries
pomegranates
raspberries
apples
sprouts
Apple Cider Vinegar
Bone broth
turnips
buttermilk
whey
spinach
collard greens
DISCLAIMER: This information is meant for educational purposes only. Any changes in lifestyle should be reviewed with a qualified practitioner and primary care physician if you are currently under their care for specific conditions.