Ayurveda considers taste as a way not only to stimulate tastebuds, but a higher consciousness

as well. The 6 tastes are a major way for the Ayurvedic cook to alter biochemistry on the level
of the effect that the food has on the system before digestion. Other classifications of foods,
dishes and tastes refer to the effects during and after digestion. That is represented through
effects on the doshas and the gunas.

TASTE ELEMENTS VATA PITTA KAPHA GUNAS

         
Sweet Earth & Water Subdued Subdued Increased Sattvic
Sour Earth & Fire Subdued Increased Increased Rajasic
Salty Water and Fire Subdued Increased Increased Rajasic
Pungent Air and Fire Increased Increased Subdued Rajasic Tamasic
Bitter Air and Akash Increased Subdued Subdued Rajasic
Astringent Air and Earth Increased Subdued Subdued Rajasic
Other important factors related to the 6 tastes tastes are the attributes (Gunas), Essence (Virya)
and Effect (Vipak).
The three humors are responsible for the functioning of the human organism according to the
Ayurveda. When the three Doshas Vata, Pitta and Kapha reside undisturbed in their proper
organs and tissues, the organism is supported by them and is in balance. When disturbed, they
cause disease and deterioration of the body.

Of all of them, Vata (Wind) is the key. Pitta and Kapha cannot move from their centers unless
the air within the body carries them.

DOSHA ELEMENTS SUBDOSHAS ORIGIN

       
Vata (Wind) Air and Akasha Prana Vata Chest region
    Udana Vata Thoracic and throat region
    Samana Vata Hearth and navel region
    Vyana Vata Hearth and circulatory vessels
    Apana Vata Pelvic region
       
Pitta (Bile) Fire and Water Pachaka Pitta Liver and pancreas
    Ranjaka Pitta Liver and spleen
    Sadhaka Pitta Hearth
    Alochaka Pitta Eyes
    Bhrajaka Pitta Skin
       
Kapha Water and Kledaka Kapha Stomach
(Mucus) Earth
     Avalambaka Hearth, chest and lower back
Kapha regions
    Bodhaka Kapha Mouth, Tongue and throat
    Tarpaka Kapha Head (cerebrospinal fluid)
    Sleshaka Kapha Joints

According to the ayurveda, medicines and foods are sattvic, rajasic or tamasic or a combination
of these gunas.The gunas are three fundamental attributes that represent the natural evolutionary
process through which the subtle becomes gross. In turn, gross objects, by action and interaction
among themselves, may again become subtle. Thus the three gunas are defined as :

Sattva : Essence (subtle)

Rajas : Activity
Tamas : Inertia (gross)

People equally can be more or less dominated by one of the three gunas and an important way to
regulate these gunas in body and mind is through ayurvedic cooking :

Sattvic foods :

 Are fresh, juicy, light, unctuous, nourishing, sweet and tasty.

 Give the necessary energy to the body without taxing it.
 The foundation of higher states of consciousness.
 Examples : juicy fruits, fresh vegetables that are easily digestible, fresh milk and butter,
whole soaked or also sprouted beans, grains and nuts, many herbs and spices in the right
combinations with other foods,…

Rajasic foods :

 Are bitter, sour, salty, pungent, hot and dry.

 Increase the speed and excitement of the human organism.
 The foundation of motion, activity and pain.
 Examples : sattvic foods that have been fried in oil or cooked too much or eaten in
excess, specific foods and spices that are strongly exciting, …

Tamasic Foods :

 Are dry, old, decaying, distasteful and/or unpalatable.

 Consume a large amount of energy while being digested.
 The foundation of ignorance, doubt, pessimism, …
 Examples : foods that have been strongly processed, canned or frozen and/or are old,
stale or incompatible with each other - meat, fish, eggs and liquor are especially tamasic.
Saints and seers can survive easily on sattvic foods alone. Householders that live in the world
and have to keep pace with its' changes also need rajasic energy. They ought to keep a balance
between the sattvic and rajasic foods and try to avoid tamasic foods as much as possible.

Easily Digestible Foods More Difficult to Digest VEGETABLES potatoes

apple
asparagus
chinese cabbage
zucchini (without peel)
chervil
cucumber (without peel)
garlic
lucerne sprouts
pastinaak
pumpkin
purslane
red beet
turnip
green celery
spinach
tomato
small salad
fennel
white leek
carrots
sweet potato
onion
endive
eggplant
avocado
broccoli
cauliflower flower
mushrooms
zucchini peels
daikon
green leek
celery root
cabbage
swedish turnip
paprika
black radish
salsify
salad
brussels sprouts
quorn (without eggs!)
beets
chicory PULSES peas
green soybeans (mung)
red lentils
pod-pease
green beans
soya sprouts
toor-dall (whole & soaked)
peas deep frozen
yellow soybeans
chickpea
lentils
soya parts
tofu
urad-beans CEREALS millet
barley
oats
corn fresh
rice
wheat sprouts
quinoa
buckwheat / kasha
bulgur
couscous
pasta
rye
seitan
wheat
flakes

First of all we are mammals. Our mothers have milk to give us and our life thus depends upon
milk from the start. If modern society has polluted the cow's milk and caused harm to the giver
of the milk, then so much for city living and "civilized life". This represents only 20% of the
population. The other 80% living in the Third World are drinking milk without any difficulty.
Because someone has corrupted natural living, that does not mean we should throw out milk.
Milk has everything we require for healthy living. According to the Vedic culture, the rishis who
gave up everything, all work, were living on milk alone as their perfect food.
Milk is a food that is readily converted into semen, which produces new blood. Thus if milk is
the sole nourishment of the human organism for some time, it can rejuvenate that organism.
"Milk kalpa" or a milk fast is a treatment employed by homeopathic doctors for patients who
have lost hope of living a healthy, happy life. Such a milk fast can also cure premature aging.
During the fast the body reorganizes itself. Premature aging is often the result of food material
clinging to the intestinal walls. When the process of assimilation malfunctions, various organs in
the system are unable to receive the proper supply of nutrients and thus begin to age quickly. If
these waste materials can be expelled, all the organs will receive proper nutrition. Milk is known
to clean the digestive tract. It expels toxins and waste from the stomach and intestines and
supplies nutritious food material readily digestible and convertible into blood. Being alkaline in
nature, milk is an aid to the stomach in its digestive function.`

The main organs of digestion are the mouth, stomach, and small intestine. Milk helps the entire
digestive process and if digestion is working properly, the circulatory system
works well. If the circulatory system is functioning properly, then the
nervous system will be healthy. These three systems regulate the human
body, and milk helps to regulate them.

Milk is best straight from the cow while it is still warm. Milk from a cow 21 days after she has
delivered a calf is especially powerful. It must be remembered that in India cows are especially
well taken care of, even revered. They are brushed and washed regularly and they are not milked
when they are pregnant. In Vedic times, care of the cow was considered sattvic. There was no
need to pasteurize or tone milk. With the appearance of anthrax, people in Europe became
alarmed and pasteurization began and saved many lives. Pasteurization was an alternative to
disease. But no one ever thought to revert to cleaning and properly caring for the cow. Thus
today we have ultra-pasteurization and poorly cared-for cows who, instead of being gently hand-
milked by someone who cares about them, are milked electronically without sensitivity.

In ayurveda cows are classified according to color and place of residence. Milk from a black cow
is highly praised and recommended. Such milk is like nectar and it relieves gases, mucus, bile,
burning sensations, depression, heart disease, stomach troubles, kidney disorders, jaundice and
more. Milk from a spotted cow, brown cow or red cow cures problems of excess bile. But milk
from a cow whose calf has died creates mucus, bile and gas. Milk from a cow who has stopped
feeding her calf is strengthening but harder to digest. So in this way, before modern society
condemns milk, they might do well to consult those who have the experience of loving and
knowing cows as we do in India. There is more to be discussed than the fact that cows are
mistreated. One must learn how to treat the cow properly and that includes taking her milk,
which is her gift to humanity in return for her being nicely taken care of.