Panchakarma refers to the "five actions" of the different cleansing and rejuvenating procedures used in ayurveda. The system was developed thousands of years ago by healing masters in India. Different aspects of panchakarma are used today in adapted form in the West, and are based on the individual's "dosha," or mind-body type. The three doshas are Kapha, Vata and Pitta and one action in the panchakarma used to cleanse and rejuvenate the body is diet.
History
Kapha governs the structure of the body. According to the Chopra Center's website, Kapha holds the cells together to form the muscle, fat, bone and sinew in the body, and also provides protection. People with a Kapha dosha usually have a strong build and great stamina. They have smooth skin, thick hair and large eyes. Kapha dosha types sleep soundly and have regular digestion, but can experience weight gain, fluid retention and allergies if the Kapha builds to excess in the body. When the Kapha dosha type is out of balance, they tend to become overweight, sleep too much, suffer from asthma, depression and diabetes. Emotionally, the Kaphas are calm, loving and thoughtful. They enjoy life and are comfortable with routine. Kaphas tend to hold on to things like jobs and relationships, and are said to be loyal, strong, patient and supportive. When their dosha is out of balance, the Kapha becomes stubborn and doesn't want to deal with stressful situations.
Function
Ayurveda, the traditional medicine native to India, stresses the importance of eating foods that have a balancing effect on the dominant dosha of the body. Eating the correct diet will help stabilize the dosha, decreasing the system's aggravation. Since the Kapha is characterized as heavy, oily and cold, the foods needed to balance the system are foods that are light, dry and warm. The Chopra Center suggests foods that are pungent, bitter and have astringent tastes are the most beneficial for pacifying the Kapha. Avoid foods that are sweet, sour or salty.
Types
The best foods for the Kapha type include grains, such as barley, buckwheat and rye, and dry, light fruit, such as apples and cranberries. Avoid avocados and bananas. Milk is good for the Kapha type, but steer clear of cultured dairy products like cottage cheese or yogurt. Avoid salt, but use other spices and herbs to add flavor to meals. Beans, mung, lentils,sunflower seeds and pumpkin seeds are good for the Kapha type, but avoid oily beans, such as soy beans. Leafy, green vegetables, potatoes, broccoli, corn, cabbage, cauliflower, peas, green beans, radishes, beets and sprouts are all good vegetable choices for the Kapha type, while sweet potatoes and cucumbers are not.
Effects
Ayurvedic texts suggest digestion is much like cooking food over a flame. The digestive fires, or "agni," cook the food so the nutrients can be used by the body. If the agni is strong, the body gets all possible nutrients and eliminates what is not needed. If the digestive system is not working properly, the agni is weak. When this happens, there is a great deal of the meal that is not completely digested, forming a sticky, toxic substance called "ama". The ama blocks the flow of the body's energy, throwing off the balance of the body. To prevent the ama from forming, drink room temperature water, avoid eating late at night, eat freshly prepared meals, cook with seasonal fruits and vegetables, and heat the balance up with warm foods and spices, says Miriam Kasin Hospodar, chef for Ayurvedic spas and health centers for over 30 years.
Warning
Only honey should be used as a sweetener for Kapha types. Other sweeteners increase the Kapha dosha, so they should be avoided as they can contribute to problems like blocked sinuses, allergies or colds. Honey should be taken by the tablespoon, but should not be used for cooking. Red meat should be eaten sparingly, as it can increase the Kapha. Eat the largest meal of the day at lunchtime, and don't eat dinner too late. A good rule of thumb is to allow at least three hours for digestion prior to going to bed.
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