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How Does This Ayurvedic Food Improve Wellness?
CLINICAL AYURVEDIC REVIEW
Is Cabbage (cooked) Good for My Ayurvedic Diet?Find out by taking this free, easy quiz. You'll learn your body type, and whether 'Cabbage (cooked)' is a good fit. Complete the basic quiz in 1 minute, or go deeper with additional quizzes at your own leisure to learn more about your body.
AYURVEDA'S GUIDE TO VITALITY & WHOLESOME NOURISHMENTYour Ayurvedic diet is tailored to your individual body and your specific imbalances. With an Ayurvedic diet you feel joy and satisfaction because what you are eating truly nourishes and balances you. Disease results from diets and lifestyles that are incompatible with your nature. By eating a personalized diet matched to your body, you experience optimal health. See How it Works.
SERVING SIZE: 1/2 c
SPECIES: Brassica oleracea
Biocharacteristics of Cabbage (cooked)
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SAMe (S-adenosyl methionine)
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Joyful Belly is a recognized school of biocharacteristics medicine.
TRADITIONALLY INDICATED FOR THESE SYMPTOMSCabbage (cooked) may be beneficial for these symptoms. The suitability of any food for a condition is highly dependent on the individual. Please see your doctor before using this food to treat a medical condition.
View Other Ingredients for SpringCabbage (cooked) is recommended for Spring. Check out these other Spring foods here.
HOW DOES EATING AYURVEDICALLY MAKE YOU FEEL?Eating Ayurvedically makes you feel nourished and energized. Food digests with ease when right for your body type (dosha). Healthy digestion is seen as the cornerstone of well-being in Ayurveda. Healthy digestion generally prevents illness. If you do get sick, a strong digestive fire reduces the severity of illness and increases your resilience. It also improves your mood. Once you begin eating Ayurvedically, you will feel refreshed, vital and strong.
Clinical Tools & Resources
About the AuthorJohn Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda biocharacteristics. His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs Joyful Belly's School of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.
John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, as well as 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. Outside of work, John enjoys spending time with his wife and 6 kids, and pursuing his love of theology, philosophy, and language.
Comments & Impressions of 'Cabbage (cooked)'Do you like 'cabbage (cooked)'? Why or why not? What makes it unique? Is there something else you'd like to know about 'cabbage (cooked)'?
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Thanks Rob for this clarification. We agree that cooked cabbage may be difficult to digest for Vatas and have updated the website to clarify.