AYURVEDIC PERSPECTIVE ON OILS

Oils are nourishing and prevent dryness. They are satisfying and creamy in texture. 'Oily' is one of the twenty main therapeutic properties called 'gunas' in Ayurveda. Fall, from September through December is the best time of year to eat oils. By eating oils this time of year, you help your body store fat that insulates you from the cold. Spring, from February through till June, is the worst time of the year to consume oils, as your body is naturally purgings fats. Eating too much oil in spring causes blood congestion.

The best oils for each dosha

Vata	Olive, sunflower, sesame
Pitta	Sunflower, coconut
Kapha	Corn, Safflower, olive, sesame, mustard

Deep fried food aggravates Vata and Kapha. As the moisture sizzles out of the food, fried food aggravates Vata due to its dryness. Fried food aggravates Kapha due to its heaviness. Very oil food aggravates Pitta because it overstimulated the liver.

Cooking with Oils

Once the oil in the pan starts to smoke, remove the pan from heat immediately. Overheating oil beyond the smoke point causes chemical changes including formation of toxic hydroperoxids and aldehydes, toxic to the body. Avoid cooking with manufactured oils like margarine and crisco. Often, these oils are high in trans fat.

Storing Oils

Store oils in a cool, dry place. Oils should not be stored where they will be exposed to light, heat, or oxygen, which can turn the oils rancid. Rancid oils have an unpleasant aroma and acrid taste. Refined oils will keep longer than unrefined oils.

INGREDIENTS THAT ARE OILS

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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