Food
The morning smoothie story
Whether you’re a smoothie enthusiast or not, it's hard to ignore the craze surrounding this fruity blend—sometimes with a splash of veggies, a dollop of yogurt or milk, and a sprinkle of seeds and nuts. While Mediterranean and Eastern cultures have been enjoying blended fruit drinks for ages, this trendy smoothie isn’t as cutting-edge as we might think; even though it’s nearly hitting its hundredth birthday (yes, there’s even a smoothie day!).
Now, I’ll admit I’m not the biggest fan of smoothies, but stick with me as I explain why it's worth considering what you toss into that breakfast blend.
Typically, smoothies mix together 3-4 types of fresh fruits, a few dates for sweetness, and sometimes a handful of nuts and seeds (and if you're feeling adventurous, a bit of raw veg!). Now, picture all that on a plate—would you actually eat that all in one sitting? If you’re shaking your head with a big “NO,” then maybe think twice before mushing it all into a smoothie! Still not convinced? Let’s dive deeper.
Aside from the whole overeating situation, there are plenty of reasons why smoothies might be best avoided. Sure, we’re told to aim for five different fruits a day, but all in one meal? No way! Here’s why you might want to spare your digestive system from smoothie overload: Different fruits digest at different speeds, and mixing them up can lead to incomplete digestion. According to Ayurveda, this melange of fruits is a no-go (hello, incompatible foods!) and can lead to the buildup of ama (aka toxins).
Don't prescribe to Ayurveda? No worries. Then what about the sugar rush? Blending all those fruits can send your blood sugar soaring. Traditional Indian wisdom says to stick to one fruit at a time. Too much fructose can be converted into fat in your liver, upping the risk of non-alcoholic fatty liver disease.
And as I always say, do not make drastic changes into your life! but, gradually introduce a new habit (well, that's if you are convinced that you need to relook at your smoothie mush).
If your mornings absolutely must include a smoothie, keep these playful tips in mind, where modern science and traditional wisdom shake hands: blend one fruit at a time, use room temperature ingredients, sprinkle in some warming and digestive spices, and be mindful of your portion size (remember, you can’t out-yoga or out-run a gigantic meal!). Moderation is the name of the game—choose wisely and blend happily!
The Thermodynamics of Food
Science says that our senses, particularly those of smell and taste become a lot sharper when we are in nature and temperature too has a huge impact on our taste buds. Why do you need to know this, you ask? So that with the same ingredients, the same recipe, you can enjoy the dish at it's very best!
Did you know that food tastes sweeter, a lot more umami and bitter at temperatures in the range of 15 – 35 degrees Celsius? Well, that’s just below our normal body temperature. Before you read any further, go try this.
Warm foods taste sourer when warm, saltier when cold (a tip is to add salt based on the temperature the food will be consumed at).
Having said this, it isn’t just about the temperature of the food that makes the food taste different. There is more to it; The temperature of your tongue also controls taste of food. This is nothing new! You’ve probably experienced this phenomenon but not given it much thought.
When having a sweet-umami-bitter plate of food, try having a chilled drink. Result: the intensity of the food decreases. On the other hand, with the same food, have a drink that’s at room temperature and experience the flavours intensified.
Somehow, our taste receptors for salty and sour foods aren’t affected by temperatures in the same way as they do for sweet-umami-bitter food. Let’s look at some examples to reaffirm this:
- Chocolate (sweet taste) eaten from the fridge is less creamy and a lot less chocolatey
- Tomatoes (sweet and umami) straight from the fridge taste of nothing
- Want to consume more karela (bitter gourd) or methi (fenugreek leaves)? Make sure that when you consume it, its temperature is NOT between 15-35 degrees Celsius (as bitter flavours intensify in that range)
- A warm beverage, even a glass of water can help you enjoy your meal more
- Try having a spicy samosa with hot chai, and if you are anything like me, you will involuntarily be entered into the hiccup-marathon.
Will this knowledge help you eat better? For some this will be exciting trivia, for others mumbo-jumbo. That's okay.
Green juices & the spice shot saga
In our quest for health, we sometimes stir up a storm in our bodies! Remember when you were told to treat your body like a temple, and you were left scratching your head? Let’s break it down a bit. Imagine your stomach as a bustling kitchen, not a blender's messy drop zone. If you pile it high with raw greens, sugar floods, and a mishmash of spices, get ready to feel the heat from your own inner chef. Makes sense? Keep reading! Let's talk about how to treat your body with a little more respect; and under the guise of 'wellness', let us not in a manner that is neither approved by modern science nor by traditional wisdom.
Watch Out for Green Juices
Diving headfirst into a sea of raw greens in smoothies can create a traffic jam of anti-nutrients that block mineral absorption over time. For instance, spinach is packed with oxalates—those little troublemakers that can latch onto calcium and form crystals, possibly leading to kidney stones! Just one cup of raw spinach has about 656 mg of oxalates, while cooked spinach only has around 35 mg. Cooking breaks down those oxalates, making spinach friendlier for your tummy. (Not trying to scare you here; just sharing the science and hoping you get the message).
If you’re into Ayurveda, here's a fun fact: it typically doesn't roll out the red carpet for raw foods, especially if your digestion is on the weaker side or you have a vata imbalance. Spinach is seen as a pitta-boosting superstar, best enjoyed cooked and spiced up for optimal absorption. So go ahead—cook your spinach, sprinkle in some spices, and let fruits bask in their own spotlight. It’s not just tradition; it’s a delicious blend of science and common sense!
Spice Overload
Spices like turmeric, fenugreek, cumin, cinnamon, and cayenne are nutritional dynamos, but remember—the magic is in moderation (like everything in life!). Chugging them in concentrated forms (think shots or teas) can tick off your stomach lining, spark acid reflux, and even mess with your medications.
In the Ayurvedic world, spices are like potent little superheroes meant to work harmoniously within meals. Ayurveda suggests 'tempering' those spices in oil or ghee to unleash their superpowers without overwhelming your body. Chugging raw spices? That’s a recipe for digestive disaster, aka viruddha ahara (the pesky incompatible food practice)!
Did you know that your liver can throw a tantrum if you overdo it with spices? Too much excitement can throw bile production out of whack, dragging you away from your health goals.
How You Eat Matters Just as Much as What You Eat
Both modern science and Ayurveda agree: food synergy is key! Our bodies prefer to process foods gently, not in concentrated, unnatural forms (well, most of the time). For a happy digestion, Ayurveda nudges us towards the right way to prep, mix, and enjoy our meals.
It’s not just about WHAT you eat; it’s also about HOW you eat that can affect your digestion (which in turn affects your mental health too). So, keep your eyes peeled and make those smart choices!
