How to lose weight in ayurveda

Losing weight can be a real challenge. Some people succeed easily, while others have great difficulty losing weight. In Ayurveda, this difference is explained in particular by the constitution of people, their doshas. Indeed, in people with strong Vata dominance, weight loss is easier than in people with Kapha dominance. Since each individual is different in Ayurveda, it is very important to adapt to the diet when you want to lose weight. Before seeing how to lose weight with Ayurveda, it is important to understand how the body works in cases of excess weight and obesity according to the ancient medicine of Ayurveda.

loose weight ayurveda

Understanding Overweight

Overweight or obesity (Sthaulya) is a common metabolic disorder and one of the oldest documented diseases. In Ayurveda, from 1500 BC AD, Charaka Samhita describes overweight as a disorder of fat metabolism. Overweight may be the result of overeating heavy, sugary and fatty foods, lack of exercise and hereditary predisposition, as well as lower cultural, social, psychological and emotional conditions. Some obesity may be due to disorders of the pituitary gland, thyroid, adrenal glands, gonads, pancreas and hypothalamus. Other causes may include food allergies, environmental toxins, or unbalanced metabolism.

Excess overweight or obesity can reduce longevity, premature aging, unpleasant odors, excessive sweating, shortness of breath during moderate exertion, excessive hunger and thirst, weakness, loss of vitality, loss of sexual power and mental confusion. If left unresolved, various complications such as hypertension, high cholesterol, lipomas, heart problems, hyperacidity, kidney infections, diabetes, fistula and arthritis may occur.

Ayurvedic Definition of Overweight

According to Charaka, a person is « obese » when fatty and muscular tissues drop the hips, abdomen and breasts and his vitality is less than the size of his body.

Symptoms

According to Ayurveda, an altered digestive fire produces Ama (toxins), which disrupts adipose tissue and blocks their good reform. The adipose tissue then accumulates in the body and causes overweight or obesity. The accumulation of fat aggravates Vata, which increases the appetite. So the person eats more and the vicious circle continues. Overweight can occur in people of any constitution.

Signs of presence of Vata
Many Vata people eat to protect themselves from the nervousness or anxiety that characterizes Vata prevalence.

Signs of presence of Pitta
In people with Pitta constitutions, obesity is impressive, but rare, and the weight usually fluctuates a lot. People with Pitta constitutions usually have a significant appetite. However, their metabolism is fast and they are less likely to develop obesity than people with the Kapha constitution.

Signs of presence of Kapha

People with a Kapha constitution are the most susceptible to obesity because their metabolism is very slow. Since their renal function is often weak, they tend to retain water. Excess weight is therefore mainly due to water retention rather than the accumulation of inappropriate adipose tissue. In addition, Kapha people often relieve stress or depression by eating.

Type of Diet to Be Adopted in Case of Overweight

Pro-Agni diet that involves increasing the digestive fire. Anti-Kapha or anti-Pitta diet, depending on the symptoms of the person.

Foods for weight loss in Ayurveda

The diet will be rich in astringent and spicy rasa. The spicy flavor can be found in spices, while astringency is brought by some fruits, leafy vegetables and herbal teas.

It is very important to maintain a sufficient digestive fire in the case of overweight and even at all times. This is one of the first steps. For this, drink ginger and fennel herbal teas after meals and start with a tincture of bitter plants to start the meal. Place a few drops under the tongue 15 minutes before the meal to allow the liver to evacuate enough bile to capture the fat of the next meal and digest them well.

It is advisable to observe a fast of approximately 14 hours in Ayurveda, and this, for all Ayurvedic constitutions. If you sleep between 22h and 6h (so 8 hours), you just have to spread 6 hours of fasting before or after these 8 hours of sleep or the stomach is empty. This technique, known to some as intermittent fasting, allows the body to release more easily toxins in the body.

Variety of Food

Use bitter foods to stimulate liver and gall bladder work to properly digest fat and filter out toxins. Each meal can be started with a salad of rockets, spinach, parsley or sorrel.

Add apple cider vinegar as seasoning. For Kapha, the foods that speed up the metabolism is preferred: yerba mate, coffee, tea, ginger, garlic, turmeric and all other heating spices.

Do not nibble and finish your plate. Often, the portions of overweight people are above their digestive capacity. If this is the case, it will be important to reduce the portions by starting to leave a little food on the plate. As time goes by, the person will use less and the portions will decrease.

Foods to Avoid

Sweet rasa foods. Sweet and cold foods are strictly not recommended. Refined sugar is absolutely forbidden while carbohydrates are to be reduced as much as possible. Potatoes, root vegetables and whole wheat cereals are long digestible and do not make it easy for Agni to work in a case of obesity. We must avoid them.

Fatty foods are also to be avoided. No frying, trans fat, hydrogenated oils can be consumed. Avoid heavy foods, such as all animal proteins (milk, egg, meat, fish, cheese), as well as food combinations that are difficult to digest.

In the same meal, do not mix meat with carbohydrates. The meat will combine with vegetables. Carbohydrates will also combine with vegetables.

Tincture : method

The term tincture refers to a preparation with alcohol, vinegar, wine or glycerine. Herbal tinctures are alcoholic or water-alcoholic. Alcool is a better solvent than water for extracting plant constituents. In general, tinctures are solutions that contains at least 45 percent alcohol with the ration 1:4.

 

These are the ratios of herbs to menstrua:

  • Tinctures of dried herbs : 20 gm of dried herb in 100 ml of tinctures (1:5 or 20%)
  • Tinctures of dried toxic herbs : 10 gm of dried herb in 100 ml of tinctures (1:10 or 10%)
  • Tinctures of fresh herbs : 50 gm of fresh herb in each 100 ml of undiluted ethyl alcohol (1:2 or 50%).

 

The dosage depends on the herb. Tinctures are more concentrated than either infusions or decoctions.

The concentration of alcohol varied between 40 percent to 60 percent. One of the best choice is a eighty-proof vodka that is a 40 percent alcohol by volume. Hundred proof represent a 50 percent alcohol by volume. Only 30 percent alcohol is sufficient to preserve a tincture. For the dried plant preparation, 40 percent is adequate. But with the fresh plant, because of the juice, maybe a 50 percent is more judicious.

Tincture recipe for dry plant : Grind dried herb to a powder. Weigh the plant. Place the powder into a large jar with a top. Add the alcohol. Stir the mixture well and add enough menstruum to the wet herb (¼ inch of extra menstruum sits atop the herb). If the her is floating, add ¼ inch below the herb. Cap jar tightly and check the jar after one day to check the menstruum. Some herbs absorbed it. You can add extra liquid if it happen. Shake the tincture for 14 days. Day 15, pour off the clear tincture from the top. Press the remaining wet pulp and combine these two liquids. Filter. Bottle.

Tincture recipe for fresh plant : Chop and weigh the fresh plant into a small pieces and stuff them into a canning jar. Filling it to the top and pack the herb into the jar very tightly. Add 190 proof ethyl alcohol. Filling the jar to the top and make sur all the herb is covered by the alcohol. Cap jar tightly. Shake the tincture for 1 days. Day 15, decant the liquid, press the remaining wet pulp and combine the two liquids. Filter and bottle.

 

Tincture by percolation

Maceration consists by extracting soluble constituents by simply soaking them in a solvent. But percolation is a process of extracting the soluble constituents of an herb by the slow passage of a solvent through a column of dried powdered plant which has been packed in a percolator.

The percolation process offers a tincture in 24 hours whereas maceration ordinary takes 14 days, sometimes longer. Percolation is easier and faster to prepare more highly concentrated dry plant tinctures and fluid extracts. The soluble constituents of an herb can be collected more completely by percolation than by soaking or pressing. The liquid left in the residue is pure menstruum.

To prepare the percolation, you need a percolator cone. The transmogriefied water bottle that  will sit upside down could be a glass canning jar. You can also need a packing rod.

 

Recipe :
  • Grind and sift your dried plant. Run the powder through your sifter and remove all chunks.
  • Weigh the freshly ground herb. Pack the herb into a measuring cup to determine the compressed volume that herb fills (exemple : 200 ml). A volume of menstruum will be retained by the marc and discarded along with the marc at the completion of the percolation. For these reason, an amount of menstruum must be added to the full volume of menstruum that is required to produce a 1:5 tincture. This extra menstruum will be added to your original mensrtuum (800 ml + 200 ml).
  • Prepare the menstruum of 40% to 60% alcohol, 60% of 190-proof ethyl alcohol or 40% of distilled water.
  • Moist the herb slowly before the herb is packed into the cone. Add approximately 200 ml of menstruum to the powered herb and mix it. The mixture must be moist enough but not gets too moist.
  • Place the moistened powder into a container that can be tightly sealed to prevent evaporation and let it sit for 1 hour to 6 hours.
  • Pack lightly a coffee filter cone with some of the moist powder.
  • Slide the filled paper cone down into the neck of the glass percolator cone. Once it is in place, make sure the paper cone is adhering to the glass and is sealed completely around.
  • Gradually add more of the moist powder on top and tamp it down evenly with the packing rod. Be sure the top surface of the final layers is flat and level.
  • Lay a second piece of filter paper coffee on top of the packed herbs. If you ant, you can place a quartz crystal to weigh the paper down.
  • Set the packed percolator down into the cane jar. Make sure the top surface of the powder is level.
  • Slowly pour the menstruum onto the column of herb.
  • Having made sure that at least one inch of menstruum covers the top of the moist powder, so no air gets into the column.
  • Cover the cone with a plastic bag.
  • Left the herb macerate for at least 12, hour but 24 or 48 hours is the best.
  • After the period of maceration, remove the plastic bag, let the menstruum carrying with the extractive to drip slowly into the cane jar. Slowly lift the cone and set it in a second jar to continue dripping.
  • Continue to add fresh menstrum until it all drips through.
  • Observe the quantity of tincture in the jar versus the among of menstruum remaining. The next time, you can adjust the extra menstruum depending on the herb used.

 

Reference : James Green : The herbal medicinemaker’s handbook: a home manual

Decoction : method

Decoction are made by boiling water either freh or deshydrated herbal substances with water or other fluids. Decoction is the chief method used to extract herbal constituents for use as fomentations, syrups and enemas. We use the decoction for herbs that will not yield their active virtues at a lower temperature. Decoctions secure the soluble active princiles of herbs that are hard or have a dense texture. This method is good for the roots, barks and some seeds.

Some herbs should never be subjected to decoction. This herbs contain volatile principles (valerian root, peppermint), depnds on resinous constituents (gumweed), or contain substances liable to be changed into insoluble and inert materials under boiling heat (marshmallow and slippery elm).

A decoction that includes aromatic herbs should be kept closely covered until it has cooled down. The herb to be decocted should be cut or ground. Some woody herbs could be reduced to a moderately fine powder, and soaked in cold water for 12 hours before bringing the water to boil.  If fresh herbs are used in a decoction, the roots should be cut into very thin slices, leaves and whole herbs only moderately cut and woods should be cut in small pieces.

Glazed earthenwater, porcelain or glass vessels should be used for preparing decoctions. The water used for the decoction should be clear water, rainwater or distilled water.

Decoctions are intended for immediate use within 48 hours period. Preserving the decoction is difficulte because of the decomposition of the starches and the mucilaginous principles. For theses reasons, decoctions are made in small quantities.

The proper dosage of a decoction depends on the age, the body, the weight and temperament f the individual. In general, give a cup of herbal tea three times a day.

Recipe : Place 1 ounce of herb into a vessel with a cover. Pour upon it 500 ml of cold water. Cover the container and bring slowly to a boil. Decrease the heat and simmer for 15 minutes. After decoction, press the herb hard to make sure all the solution is removed from the marc. Allow the decotion to cool and strain the liquid. Pour enough water through the marc to return the volume of water to 500 ml.

Herb that are well prepared by decoction : burdock seeds, dandelion root, echinacea root, ginger fresh, reishi, chaga, willow, comfrey.

Reference : James Green, The herbal medicinemaker’s handbook: a home manual

 

Wine and Vinegar infusion

Wine infusion

Wine is characterized as a spirituous liquid, the result of the fermentation of grape juice. The other ingredients of the wine are ugar, gum, tannic, malic, acids, coloring, tartrate of lime and volatils oils (bouquet).

Medicated wines are one of the oldest class of Galenic preparations. They are hydro-alcoholic solutions made from various plants and employing white or red wine as the principal solvent. The acid that wine usually contains serves in some instances to increase its solvent power.  Herbal wines seems to have a more festive relationship with the human mind and body.

Wine using for medicinal therapies needs to be a premium quality. The primary propertie of wine is antispasmodic. Medicated wines are relatively low alcohol content tinctures prepared usually by maceration. The dosage depend one each person, but in general, a tablespoonful two or three times a day is required.

There is a variety of wine used in pharmacy for making medicated wines : grape wine, sherry wines, port, sparkling wines, apple cider, madeira, mead, grand marnier and claret.

Recipe :

  • Reduce the dried herb to powder.
  • Combine with pure wine of your choices.
  • Macerate for 14 days and shaking the mixture frequently.
  • Pour into a sterilized bottle, cap and store in a cool location.

 

Vinegar infusion

Vinegar is an aromatic sour liquid formed by a two step fermentation. The first step is accomplished when microorganisms turn sugar-containing liquids into alcohol. These base can be sugar and water mixture or a fruit juices. The second step is accomplished by the microorganisme nammed Mycoderma aceti which takes over and turns the alcoholic liquids into a dilute acetic acid. The microorganisme is resident in all air.  The transition of alcohol to vinegar can take about four months if you are using a mother. But sometmes, it can take merely a few weeks to upp to six months depending on the temperature during the fermentation.

Vinegar who is a derivative of apples or grappes, contains sugar, starch and gum. The fruits contains minerals salts. Vinegar has the advantage to be pure and naturally fermented.  It is an excellent tonic for the digestive tract and can help the boby to regulate its acid/alkaline balance.

Medicinal vinegar is agood alternative for those who resist the use of alcohol. The best vinegar contains the natural “mother” of vinegar. This mother can be filtred out and passed on from batch to batch.

Pure vinegar is know for promotes the flow of saliva, helps alleviate restlessness, promotes the secretion of the kidneys and respiratory mucus membranes, diminish  the frequecy of the pulse and the heat of the skin.

Medicinal vinegars are intended for internal or external use. It is made by macerating medicinal plnta in vinegar. You can do a medicinal vinegar by infusing leaves and flowers or by infusind roots and barks. Note that for the root, you need to heat the infusion to the boiling point afer the strain.

Recipe :

  • Reduce the dried herb to a powder.
  • Combine with pure undiluted vinegar. The weight to volume depend on the plant. It is between 1:2 to 1:5.
  • Macerate for 10 to 14 days and skake the mixture frequently.
  • Strain, filter, pour into sterilizes bottle and cap.

 

 

 

Reference : James Green,The herbal medicinemaker’s handbook: a home manual

Homemade Oil infusion

Oil infusions are an infusion of medicinal or culinary herbs in a fixed oil menstruum. Medicinal oil infusions facilitating the absorption of the herbal remedies. Oil infusions  are well utilized as food and as medicines.

Oils infusions are made with fixed oils, also called fatty oils because they are  chemically the same as fats. Oils vary greatly in their point of congelation. They are lighter than water and they do not evaporate easily. Oil infusions must be store in a cool and dark location.

Use Olive, Sesame, Almond oils. The herbs that are well prepared as oil infusions : burdock root, calendula, cayenne, comfrey, ginger, plantain, nettle leaf, marshmallow, elder, neem.

Recipe with dried plant
  • Prepare the proportion of 1 part powder by weight to 5 parts oil.
  • Grind the dried plant to as fine a powder
  • Place the powder in a jar that can be capped tightly.
  • Add a fixed oil to completely wet the herb.
  • Stir the mixture well.
  • Let the her settle, then add enough oil to cover the wet herb (¼ inch).
  • Check your mixture 24 hours later. If absorption has occured, add enough oil to re-establish the extra measure of oil.
  • Cap the jar tightly and place it in the sun for 7 days or more.
  • Shake the mixture several times every day.
  • Strain the oil from the herb and press the remaining pulp.
  • Let the infusion to sit indoors for several days (3 to 5 days).
  • Decant and filter.
  • Bottle in glass containers. Cap tightly and store.
Recipe for hot infusion
  • Grind dried herb to a powder.
  • Measure the oil in proportions of 1 part herb powder by weight to 8 parts fixed oil by volume.
  • Mix togheter.
  • Place in a closed vessel over a water-bath and digest at 140-160 dregres F for 4 hours.
  • Remove from heat, allow to cool and leave for 12 hours.
  • Pour off the clear oil.
  • Bottle, cap tightly and store.
Digestion method
  • Grind dried herb to a powder. Place in a jar.
  • Add a fixed oil in the proportion of 1 part powder by weight to 5 parts oil.
  • Place in a water bath and maintain a consistent temperature of around 100 degrees F.
  • Stir the mixture well and cover.
  • Let the digestion continue for 10 days and nights. Stir it frequently.
  • Let the sediment accumulate for a few days, decant and filter.
  • Bottle, cap tightly and store.
Oil with fresh plant
  • Chop the freshly plant to a fine pulp.
  • Place into a yogurt maker, meat roaster or apparatus with thermostatic control.
  • Add a fixed oil of your choice.
  • Stir well.
  • Set the thermostat at 100 degrees F and cover the mixture. Let the digestion for 10 days and nights at 100 degrees F.
  • Strain the oil from the herb and press the remaining pulp. The water fermentation of water in a fatty oil favors fermentation and rancidity.
  • Let tour oil infusion sit in a jar for 4-5 days.
  • The water and other impurities will settle in a jar to the bottom. Decant and discard the water portion.
  • Bottle, cap tightly and store in a cool dark place.

 

Reference : James Green, The herbal medicinemaker’s handbook: a home manual