About Difficult Biocharacteristic (Guna) in Ayurveda
Difficult refers to anything that is difficult to digest, or takes a long time to digest.
Natural Biocharacteristics: Difficult
Difficult Recipes Difficult Ingredients Difficult Products
AYURVEDIC PERSPECTIVE ON DIFFICULT
Difficult means difficult to digest. Beans are difficult to digest because they contain natural protein-digestion inhibitors (saponins) to protect them from insect invasion. Red meat, nuts, cheese, and wheat are difficult to digest because they are heavy, dense foods.
Balanced by 'Easy'.
Digestion: The Energy Hog of the BodyDigestion consumes up to 60% of daily metabolism. Whenever you have indigestion or are feeling tired or stressed, you can reclaim some of your natural vitality by avoiding difficult to digest food. This also gives the GI tract a chance to rest between meals.
Overlooked by Western MedicineIn the mid 1800's a doctor by the name of William Beaumont heard a gunshot outside his window. He rushed to the scene to find Alexis St. Martin with a gunshot wound to his stomach. Fortunately Alexis survived, but with a hole in his midriff and his stomach. Dr. Beaumont seized this golden opportunity to test the effect of digestion on various foods. He insert food into Mr. St. Martin's stomach and recorded the time it took for the contents to digest. Thus, Beaumont was able to make a chart indicating the digestibility of most items commonly found in the grocery store.
Digestibility is highly prized and prioritized in Ayurveda. Resting your digestion is a key component to resting your entire body and healing. Western doctors are aware of Mr. Beaumont and his studies, but fail to educate their clients on this treasure-trove of knowledge.
Fermentation in the GI tractWhen foods are too difficult to digest, bacteria in our gut digests the foods faster than digestive organs, fermenting the foods. Everyone has a different amount of power in the digestive tract. This can be determined by a practitioner in a consultation. The cardinal sign of a difficult-to-digest food is gas and bloating. Stinky gas means that bacterial waste products are accumulating in the digestive tract. Eventually, fermentation irritates the GI tract, causing diarrhea and burdening the liver and kidneys with a substantial toxic load.
INGREDIENTS WITH DIFFICULT QUALITY
About the AuthorJohn Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.
John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well.