Avoid overeating. A fundamental teaching of Ayurveda is that the common cause of all diseases is the accumulation of waste and poisonous matter in the body which results from overeating. Every disease can be healed by only one remedy - by doing just the opposite of what causes it, that is, by reducing the food intake or fasting. The majority of persons eat too much and follow sedentary occupations which do not permit sufficient and proper exercise for utilisation of this large quantity of food. This surplus overburdens the digestive and assimilative organs and clogs up the system with impurities or poisons. Digestion and elimination become slow and the functional activity of the whole system gets deranged.
The onset of disease is merely the process of ridding the system of these impurities. By depriving the body of food for a time, the organs of elimination such as the bowels, kidneys, skin and lungs are given opportunity to expel, unhampered, the overload of accumulated waste from the system. Thus, fasting is merely the process of purification and an effective and quick method of cure.
The onset of disease is merely the process of ridding the system of these impurities. By depriving the body of food for a time, the organs of elimination such as the bowels, kidneys, skin and lungs are given opportunity to expel, unhampered, the overload of accumulated waste from the system. Thus, fasting is merely the process of purification and an effective and quick method of cure.
Avoid acidosis.
Acidosis is the enemy of the healthy, alkalising diet.
Whenever the alkalinity of the blood is reduced, even slightly, its ability to transport the carbon
dioxide gets reduced. This results in the accumulation of acid in the tissues. This condition is
known as acidosis or hypo-alkalinity of the blood. Its symptoms are hunger, indigestion, burning sensation and pain in the pharynx, nausea, vomiting, headache, various nervous disorders and drowsiness. Acidosis is the breeding ground for most diseases. Nepthritis or Bright's disease, rheumatism, premature old age, arteriosclerosis, high blood pressure, skin disorders and various degenerative diseases are traceable to this condition. It seriously interferes with the functions of the glands and organs of the body. It also lowers the vitality of the system, thereby increasing the danger of infectious diseases.
The main cause of acidosis or hypo-alkalinity of the blood is faulty diet, in which too many acid
forming foods have been consumed. In the normal process of metabolism or converting the food into energy by the body,. various acids are formed in the system and in addition, other acids are introduced in food. Whenever there is substantial increase in the formation of acids in the system and these acids are not properly eliminated through the lungs, the kidneys and the
bowels, the alkalinity of the blood is reduced, resulting in acidosis.
Other causes of acidosis are depletion of alkali reserve due to diarrhoea, dysentery, cholera etc., accumulation of carbon dioxide in asphyxia and anoxia as in circulatory and pulmonary diseases and accumulation of acetone bodies resulting from starvation, vomiting and diabetes mellitus.
Acidosis can be prevented by maintaining a proper ratio between acid and alkaline foods in the
diet. Certain foods leave alkaline ash and help in maintaining the alkalinity of the food, while
others leave highly acid ash and lower the alkali reserve of the blood and tissue fluids to a very
large extent. Eggs do the same but less strongly than meats. Cereals of all kinds, including all
sorts of breads are also acid-forming foods, though much less than meats. All fruits, with
exceptions like plums and prunes, and all green and root vegetables are highly alkaline foods
and help to alkalinise the blood and other tissue fluids.
Acidosis is the enemy of the healthy, alkalising diet.
Whenever the alkalinity of the blood is reduced, even slightly, its ability to transport the carbon
dioxide gets reduced. This results in the accumulation of acid in the tissues. This condition is
known as acidosis or hypo-alkalinity of the blood. Its symptoms are hunger, indigestion, burning sensation and pain in the pharynx, nausea, vomiting, headache, various nervous disorders and drowsiness. Acidosis is the breeding ground for most diseases. Nepthritis or Bright's disease, rheumatism, premature old age, arteriosclerosis, high blood pressure, skin disorders and various degenerative diseases are traceable to this condition. It seriously interferes with the functions of the glands and organs of the body. It also lowers the vitality of the system, thereby increasing the danger of infectious diseases.
The main cause of acidosis or hypo-alkalinity of the blood is faulty diet, in which too many acid
forming foods have been consumed. In the normal process of metabolism or converting the food into energy by the body,. various acids are formed in the system and in addition, other acids are introduced in food. Whenever there is substantial increase in the formation of acids in the system and these acids are not properly eliminated through the lungs, the kidneys and the
bowels, the alkalinity of the blood is reduced, resulting in acidosis.
Other causes of acidosis are depletion of alkali reserve due to diarrhoea, dysentery, cholera etc., accumulation of carbon dioxide in asphyxia and anoxia as in circulatory and pulmonary diseases and accumulation of acetone bodies resulting from starvation, vomiting and diabetes mellitus.
Acidosis can be prevented by maintaining a proper ratio between acid and alkaline foods in the
diet. Certain foods leave alkaline ash and help in maintaining the alkalinity of the food, while
others leave highly acid ash and lower the alkali reserve of the blood and tissue fluids to a very
large extent. Eggs do the same but less strongly than meats. Cereals of all kinds, including all
sorts of breads are also acid-forming foods, though much less than meats. All fruits, with
exceptions like plums and prunes, and all green and root vegetables are highly alkaline foods
and help to alkalinise the blood and other tissue fluids.
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