Guggulu (Commiphora mukul)

 During Vata Season         

In Ayurvedic terminology, you have a Vata imbalance, meaning that the movement principle has become aggravated. As a result, your physiology is operating at a higher RPM than is optimal. You are idling at too high a speed. There are many different approaches that can help calm down the aggravated movement principle. The first thing I would recommend is that you practice a relaxation or meditation technique to provide a calming mental influence. Learn  Meditation from a  certified instructor or simply practice a breathing awareness meditation twice daily for twenty to thirty minutes.

From a dietary standpoint, Ayurveda classifies the tastes of foods according to their affect on the different psychophysiological principles. There are six primary tastes: sweet, sour, salty, pungent, bitter and astringent. The three tastes that pacify the movement principle and will help build bulk are sweet, sour and salty. Increase your intake or whole grain breads, pasta, and organically derived dairy. One of the best bulk building combinations is pineapple juice and coconut milk which has both the sweet and sour tastes well represented. A delicious shake that can help build bulk consists of a couple tablespoons of almond butter in organic milk (cow, soy, rice or almond), sweetened with some honey or maple syrup. Blend it together in a blender and drink eight ounces two or three times per day.

A daily self-massage with a Vata pacifying oil is a metabolism calming intervention. Use a couple tablespoons of oil after your bath or shower and allow it to soak into your skin, which is probably on the dry side. Snacking on roasted sesame seeds mixed with pump golden raisins in another Vata pacifying approach.

The essential oils from certain herbs and flowers have been traditionally used in Ayurveda to calm an overactive system. Fragrances that are warm, sweet and heavy are most useful. Sandalwood, patchouli, vanilla can be calming and are best diffused in your room as you are preparing for sleep or added to a warm bath.

Herbs that tend to be calming include chamomile and valerian. A cup of either of these teas a couple of times per day can be soothing and help to slow you down. The Ayurvedic herb known as Winter Cherry or Ashwagandha in Sanskrit one of the most potent tonics in both Ayurvedic and Tibetan medicine systems. The usual dose is 300 to 400 milligrams twice daily. If you can locate them, the Ayurvedic herbs jatamamsi (Nardostachys jatamamsi) and Shankhapushpi (Canscora decussata) have calming and quieting effects on the mind and body. Hatha yoga postures and Tai Chi are valuable physical approaches to settling mind and body and channeling your life energy in the direction of greater well being. If despite these holistic approaches, your weight continues to drop, be certain to have a thorough internal medicine evaluation to rule out specific causes that may require medical intervention.

  

Guggulu (Commiphora mukul

 is one of Ayurveda’s strongest purifying herbs, used for thousands of years to clear the sinuses, treat obesity, soothe inflamed joints, and relieve chronic skin disorders. Medical research today is validating many of the traditional uses of guggulu – including its anti-inflammatory and cholesterol-lowering properties. Guggulu helps detoxify unhealthy tissues and is effective for a wide variety of conditions, including:

• High cholesterol
• Arthritis
• Rheumatism
• Fibromyalgia
• Myofascial pain
• Gout
• Diabetes
• Endometriosis
• Nervous disorders
• Canker sores
• Gingivitis

Guggulu is a complex herb that contains four of the six tastes – bitter, pungent, astringent, and sweet. It is especially helpful for stabilizing Vata and Kapha imbalances without aggravating Pitta. However, anyone taking blood-thinning medications should not take guggulu because it reduces platelet stickiness.

Ayurveda  frequently prescribes guggulu for people who have accumulated toxins from major life stresses such as serious illness or a prolonged antibiotic treatment. In addition, guggulu’s purifying properties are extremely helpful for those who have recently stopped using recreational drugs or abusing alcohol.

As a mouthwash, guggulu is a helpful treatment for canker sores and gingivitis. Simply crush a tablet in one-half cup of warm water and use three times daily. You can also use this same mixture on superficial skin wounds to aide in healing.

Vata-pacifying foods that are particularly beneficial as we enter the cool, dry months of Vata season.  Try the recipe below -

Ayurvedic Thai-Style Noodles (Pad Thai)

In Thailand, Pad Thai has traditionally been a light noodle dish with a complex flavor created from a mixture of fresh spices. In its western incarnation, pad thai is often a heavy, oily dish with a strong emphasis on the sweet and salty tastes. This delicious recipe is based on the original, lighter version of the dish. Instead of stir-frying the noodles in a lot of oil, they are cooked with ghee, vegetable stock, and a unique blend of spices and herbs. In terms of the doshas, the tofu, mung bean sprouts, ginger, cilantro, and rice noodles are

Serves 4

Ingredients
16 ounces of baked marinated tofu or tempeh (You can find the recipe at the bottom of this page.) or 2 cups cooked, diced chicken (You can also substitute plain tofu if you prefer.)

Thai Sauce
½ cup vegetable stock
¼ cup rice vinegar
2 tablespoons apple juice
2 teaspoons lemon juice
1 teaspoon miso paste
1 teaspoon paprika
1 teaspoon Chinese five-spice powder
1 tablespoon maple syrup
1 tablespoon Bragg Liquid Amino or tamari
2 tablespoons thinly sliced fresh basil leaves

Noodles
8 ounces rice noodles (can substitute soba noodles)
1 teaspoon ghee (or sesame or olive oil) 
½ cup sliced leeks or onion
1 pinch red chili flakes
1 teaspoon coriander
2 tablespoons finely chopped fresh ginger
1 cloves garlic, pressed or minced (optional)
2 tablespoons vegetable stock
2 tablespoons toasted sliced almonds
¼ cup chopped green onions
2 cups mung bean sprouts, rinsed
½ cup chopped cilantro

If you’re using marinated tofu or tempeh, remove from marinade and cut into 1-inch strips. Set aside.

In a blender, combine all the sauce ingredients except the basil and purée until smooth. Add the basil after blending. Set aside.

Cook or soak the noodles according to the package directions. Rinse, place in a large bowl, and sprinkle with sesame oil to keep the noodles from sticking.

Heat the oil in a wok or large sauté pan. Add the leeks, chili flakes, coriander, ginger, and garlic and sauté for 2 minutes, adding the stock after 1 minute. Add 2 cups of the tofu, tempeh strips, or chicken. Cover, reduce the heat, and simmer for 3 to 4 minutes.

Add the almonds, green onions, bean sprouts, and cilantro. Simmer until heated through, about 3 to 4 minutes. Add the sauce and simmer another 2 to 3 minutes, then pour the mixture over the noodles and toss until well combined.  Serve with steamed vegetables.
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Nutritional Facts Per 2-Cup Serving
Calories 414, Total fat 9 g, Saturated fat .5 g,
Carbohydrates 64.3 g, Protein 18.9 g

Using chicken
Calories 469, Total fat 7.8 g, Saturated fat 1.6 g,
Carbohydrates 59 g, Protein 40.8 g