Turmeric in Ayurveda: the yellow gold
Curcuma has been used as a spice and medicinal plant in traditional Ayurvedic medicine for over 5000 years. Over 3,000 scientific studies prove that curcuma is one of the three most important medicinal plants on our planet with a dizzying array of possible uses. However, there are a few rules to follow in order to maximise the health benefits: Curcuma is not just curcumin, the spice powder [...]
Ayurveda against acne: therapy tips
17-year-old Sophia has withdrawn over the last few months and no longer really enjoys life. She avoids contact with boys and doesn't go out of the house dressed bare-shouldered, even in the height of summer. After the dermatologist was unable to provide lasting help and Sophia was unable to tolerate heavy medication, her mother turned to my [...]
Examination methods in Ayurveda: 3. urine and stool diagnostics
When I ask my patients in detail about their daily defecation and urination during an initial consultation, it makes some of them blush. „I've never been asked about this in such detail before,“ they often say. Or „You're asking me something, I don't know - what's gone is gone...“. In Western cultures, people don't like to talk [...]
Examination methods in Ayurveda: 2. tongue diagnosis
In addition to the pulse examination, the inspection of the tongue Jihva Pariksha is one of eight classic examination procedures in Ayurveda. The traditional compendium Ashtanga Samgraha Samhita already described signs of a tongue „spoilt“ by Vata, Pitta, Kapha and blood. Our tongue lies on the floor of the oral cavity and is a muscular organ belonging to the upper digestive tract. It [...]
Ayurvedic drinks: focus on fruit juice
When I squeezed my own orange juice from halved fruit at the breakfast buffet in a trade fair hotel a few days ago, I was surprised once again: to fill a 200ml glass with juice, I needed 6 halved oranges! I would never have eaten this amount as fruit, but I could certainly have drunk more glasses of the juice. Many people [...]
Salads and raw food from an Ayurvedic perspective
„In Ayurveda, food is always cooked softly and raw food is avoided“ is a widespread misconception. It is true that in Ayurveda an overload of the digestive system is seen as the cause of many diseases. In classical Ayurveda, leafy salads were hardly ever used. The food group „Haritavarga“ traditionally referred to fresh „greens“ and included fresh ginger, lime, radish, coriander leaves, carrots, onions [...].