According to ‘macrobiotics’ tomatoes should never be used as they are acidic and with long term use are weakening to the gastrointestinal tract. According to Dr. Bernard Jensen, author of the ‘Foods That Heal’ book, the acids of green tomatoes are especially detrimental to the kidneys. Therefore, it is recommended to cut and discard the green parts of tomatoes before their consumption.

In Ayurvedic tradition, are problematic because they have a postdigestive effect, meaning that they stay sour after being metabolized. This means that the extended or excessive use of tomatoes irritates the gut, to which any person with an ulcer or an already sensitive stomach will attest. The peel and seeds are also aggravating for the nervous-system. Tomatoes can also acerbate skin conditions and allergies. Tomatoes are a more balanced food when cooked with warming spices such as cumin and turmeric (see the recipe ‘ Dr Verena’s Home Made Tomato Sauce” below).

When eaten in moderation and in season, vine-ripe tomatoes are an excellent source of vitamin C, vitamin A and B complex, as well as potassium and phosphorus. Tomatoes are rich in sugar (fructose, glucose and sucrose) and contain lycopene, flavonoids, and other phytochemicals with anticancer properties.

Reference:

Wood, R. (1999). The new whole food encyclopedia. United States: Penguin Group

Dr Verena’s Home Made Tomato Sauce

(serves 2 people)

Ingredients:

• 1 tablespoon of olive oil or butter
• 1 onion
• 1/2 teaspoon (tsp) of salt
• 2 bay leaves
• pinch of chili flakes
• 6 chopped tomatoes (green parts removed)
• 1/4 tsp of cumin powder
• 1/4 tsp of turmeric powder
• Celtic sea salt, pepper to taste

Method:

• Heat olive oil or butter on low/medium heat
• Add chopped onions, roast for 2 minutes, add salt and bay leave and roast until translucent (approx. 5 minutes)
• Add chili flakes, stir and continue to cook for 2-3 minutes
• Add finely chopped tomatoes, stir and put lid on pot
• Cook for 10 minutes on medium heat
• Add 1 cup of water and continue to cook for 20 minutes
• Add cumin and turmeric powder, stir and cook for another 10 minutes
• Add salt and pepper, stir, switch of heat and let it stand for 10 more minutes.
• Note: You can add more water of necessary

In winter there is a natural accumulation of mucus, dampness and dryness due to cold and wet weather, so efforts should be made to keep warm and dry. Warm baths sauna, sunbaths and living in an insulated and heated house are beneficial. Heavy, warm and dry clothes should be worn.

Warm drinks and foods have a heating effect and should be preferred to cold, raw and frozen foods and drinks. A light diet is recommended consisting of a lot of soups and stews. Enjoy a lot of root vegetables and leafy greens in combination with legumes (lentils and beans) and gluten free whole grains (quinoa, brown rice, buckwheat, millet and amaranth), as well as nuts and seeds. Also, use fresh ginger, turmeric, coriander, rosemary, thyme and cumin in your cooking which aids digestion, improve circulation, creates internal warmth and counteracts mucus production.

As the external atmosphere is so cold, the body retains heat and attempts to preserve it. Therefore, the internal digestive fire becomes stronger and is able to metabolize oil and fats as well as soft cheeses (e.g. goats and sheep’s feta). So if you have a strong digestive fire, enjoy more cold pressed oils during winter.

For the Northern Hemisphere:

During summer, the sun is at its strongest and increases our internal fire.  The diet should consist of more cooling sweet foods and drinks such as cucumber, asparagus, beet greens, broccoli, cabbage, celery, cilantro, fennel, green beans, kale, lettuce, okra, parsnip, peas, sweet potato, summer squash, sprouts,  zucchini, sweet fruits (e.g. apples, berries, avocado, coconut, dates, figs, grapes, mango, strawberries, pears) fruit and vegetable juices (not acidic or the citrus variety), mung beans, aduki beans, black-eyed peas, chick peas, pinto beans and soy beans, soaked and peeled almonds, sunflower seeds, seaweed, spirulina, chlorella, barley or wheat grass, quinoa, barley, amaranth and millet, as well as more cooling herbs (mint, coriander, cumin and fennel).

It is also important to consume a lot of water (8 glasses minimum) at room temperature to stay hydrated.  Salty, sour and pungent (e.g. onions, garlic, chillis) foods should be avoided.  Favor sweet fruits to sour. Hot, spicy, fermented and acidic (e.g. coffee, alcohol, bread, sugar) foods should be used in small quantities.  Tea, coffee, alcohol and smoking should be avoided or limited to keep the body and mind healthy and balanced during summer.

For the Southern Hemisphere – Autumn

In the early autumn our inner fire can be aggravated, leading to a lot of heat in the blood which may cause skin irritations like rashes, inflammations, dryness, and itching. Oil massages are good for the skin, and fluid intake should be maintained at 8 glasses minimum a day to cleanse the internal system. Clothing should provide protection from the wind.

The digestive fire is not very strong so heavy food (e.g. fats, oily foods, fried foods, sweets, dairy products, etc.) should be minimized in the early part of the season. Fresh, light and warm cooked foods are recommended. Enjoy a lots of soups, lentil and bean dishes with lots of seasonal vegetables.

As it becomes colder and wetter, foods can become a little heavier in nature. Try to avoid sour and acidic foods (alcohol, coffee, sugar, citrus fruits, sugar, etc.) as they can be very aggravating during autumn. Eat vegetables and fruits that are in season with rice, barley and whole wheat verities such as spelt and kamut.

For the Northern Hemisphere – Spring

As the heat of the sun increases in spring, accumulated mucus and heaviness from the winter starts to break up and disperse throughout the body. This weakens the digestive fire and may cause coughs, sinus problems and heavy fever during that season.

The heavy and heating diet adopted during winter should be replaced with foods more suitable for warmer weather. Lighter foods that are cooler in nature should be substituted (e.g. amaranth, millet, quinoa, mung beans, aduki beans, seasonal vegetables and fruits, fresh coriander and parsley, etc.). Regular physical exercise, gargling with warm water and tee tree oil and drinking warm water in between meals are beneficial for preventing the diseases and alleviating the symptoms of spring aggravations.

Whole grains such as quinoa, millet, buckwheat and amaranth are nutritionally superior to refined grain and yeast products. These whole grains contain an abundance of beneficial antioxidants, phytochemicals, and essential nutrients, and are therefore protective against various chronic diseases, ranging from irritable bowel syndrome to cancer. Whole grains are also well metabolized by the human body when properly prepared via soaking, roasting and other forms of preparation.  In addition, they have to be chewed well.

The Origin of Ayurveda:

Read the review of the forerunner article by Dr. Verena Raschke and Dr. Birinder Singh Cheema on the eradication of indigenous food habits and the nutrition transition by Stuffed and Starved Author Raj Patel

To read the abstract click here

To receive the full-text manuscript, please email the author Dr. Verena Raschke

Click here to view the trailer

of ‘Food Mattes’!

It is a choice,

you do not have to be sick!

One of the main contributors to the rising prevalence of chronic diseases internationally, including epidemics of obesity, type II diabetes, cardiovascular disease, various cancers, and other lifestyle-related diseases, is the transition from ancient and traditional food habits to the increased consumption of packaged and processed ‘convenience’ foods. This ‘globalized’ food culture, driven by a few multinational corporations, has resulted in the increased consumption of refined grains, frozen and canned vegetables, soft drinks, cheap vegetable oils, artificial sweeteners and flavors and, low quality meats from animals raised in unimaginable conditions. These so-called foods have demonstrably contributed to the decline of health status globally

In recent years, an increasing body of evidence has suggested that traditional foods and food preparatory practices from a variety of cultures are a key aspect of health, well-being and longevity. Food is our medicine, and a diversified diet of whole foods and the use of ancient food preparatory practices (e.g. soaking, roasting, fermenting, steaming and cooking) are associated with countless health benefits and have been practiced by our ancestors for millennia.

We must re-learn this incredible knowledge and return to a diet consisting of a diversity of fresh whole foods. Such foods include fruits and vegetables from fertile soils, organic products from pasture-raised animals, nourishing grains (e.g. barley, millet, quinoa, buckwheat, amaranth, etc.), a variety of seeds and legumes, cold pressed oils, natural sweeteners, an array of spices and fresh herbs, and perhaps most importantly, pure water. The use of healthy food preparatory practices will increase the digestibility, absorption and assimilation of our food and its nutrients.

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