Seasonal Ayurveda

ayurvedic notes from John Immel of Joyful Belly in Asheville,

NC. www.joyfulbelly.com

John Immel writes on many seasonal approaches to Ayurvedic 

lifestyles.

April Showers & Body Moisture

Along with showers and springtime flowers, the buildup of congestion in the body peaks during the month of April. The body continues to metabolize and release winter fats from the skin. Warmer temperatures moisturize the skin. A warm day mixed with a heavy carbohydrate meal could be a challenging cocktail for your constitution. Simply put, the body has a hard time dealing with heavy foods on warm spring days. Instead of enriching the blood, the body wants to "lighten up" for summer by burning off excess. 

There are many signs of springtime congestion. Excess saliva, mucus buildup in the sinuses, achy flu-like symptoms, and a sore patch in the back of the throat are all likely signs that your whole system is congested from "rich spring blood." Spring emotions tend to vacillate as quickly as the weather between grief over loss, to the joy of rebirth and renewal. 

As the thermometer rises in April, we transition away from spices. Instead, "Eat beansand greens" for a healthy balance of astringent and bitter tastes. Foods with astringent taste make the tongue feel like sandpaper. Astringent taste restores tone and firmness to tissues. Bitter taste detoxifies the liver. Hummus Spiced with Cumin, served on a bed of arugula, is a perfect combination for April weather wetness. 

Beans are high in potassium, a diuretic that drains these excess fluids from the body. In Ayurvedic terms, potassium has dry quality and astringent taste. It’s action is the opposite to sodium in our body, relieving water retention. Parsley comes from the Greek "rock celery" is also a strong diuretic effect that flushes excess water from the tissues. The dry quality of beans and parsley can aggravate Vata.

Beans: The Musical Fruit

Beans are also high in saponins, a natural insect repellent that is also a protein digestion inhibitor. These saponins are difficult to digest and cause noxious gas. Since the primary site of protein digestion is the stomach, people who have gas after eating beans may also have an upper GI deficiency. 

Beans that are cooked properly are easier to digest. Soak beans overnight then strain before cooking. Then slowly cook beans for a long time, skimming any suds (the saponins) off the surface. Saponins are water-soluble. Changing the water several times during the cooking process reduces their concentration. Adding a small square of kombu or sea kelp to the beans can also improve digestibility. Kelp helps to break the beans down into smaller and easier to digest particles. Serve beans soft and spicy. If beans still give you gas, choose an easier bean like green beans or sweet peas. Lastly, buy canned beans instead of dried. Because canning companies recognize that gas affects their bottom line, they are invested in cooking methods that result in a fart-free product.

Beans for Fiber & Cholesterol

If your body is not aggravated by dryness, and you can digest beans without gas, they are an essential food for cleansing in the spring. Not only reducing water weight, they are high in soluble and insoluble fiber. The fiber is chickpeas is nearly 75% insoluble which remains undigested until it reaches the colon. This significantly bulks up stools for a satisfying morning elimination. As with many high fiber foods, beans have been shown to reduce cholesterol, perhaps because of its flushing effect on the gall bladder. The high protein content in beans helps rebuild muscle tissue as winter hibernation yields to outdoor activities and projects.