AYURVEDIC PERSPECTIVE ON ASTRINGENT

Astringent foods make the mouth feel rough or dry. Astringent taste cleanses the mouth, but causes difficulty swallowing. Leafy greens, green bananas, and cranberries are astringent. Astringent taste makes an apple crunchy. It makes lentils and peeled potatoes stick to each other. Externally, astringent herbs are used to stop bleeding and bring perforated tissues together. Internally, astringent herbs are drying, and are very useful for diarrhea or excess sweating.

Minerals & Astringency

A second definition of astringency refers to foods that are high in minerals. Mineral rich foods tend to create a rough mouth feel. Salt and foods high in potassium and magnesium are considered astringent. Pica is a medical disorder characterized by people eating non-foods such as clay, soil, paint, or wood. This unusual craving can often be satisfied with vitamin and mineral substances, which supply the missing nutrient.

Astringent & Waste Products

Astringent taste causes a tightening of tissues obstructing lymphatic flow, elimination of toxins, and sometimes, constipation. Alternately, if you are having diarrhea, a good astringent like cranberry or pomegranate juice can be very helpful. Astringent taste also dries up any secretions and absorbs mucus (Kapha).

Qualities of Astringent

Astringents are cooling and drying, making them good for Pitta inflammation on the skin and in the gastro-intestinal tract. Exercise caution, however, if the source of the inflammation comes from dryness (Vata).

Astringent Taste & Emotions

Emotionally, astringent taste helps someone cool off and collect scattered thoughts. Astringency is the physical analog of fear causing the cells of the body to withdraw. Bodily tissues tense up to create a barrier to astringency.

Astringent Herbs

Triphpala, amalaki, haritaki, arjuna, and manjistha.

INGREDIENTS WITH ASTRINGENT QUALITY

About the Author

John 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. His online course Balance Your Ayurvedic Diet in a Week provides tools for gracefully healing with Ayurveda to thousands. 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.

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