Kulthi and Weight Loss

 

“Hi
I just want to know about kulthi. Does it help you to lose weight? How long does it take to lose weight? How much can you lose weight in a month? Do you know anyone who lost weight by eating kulthi? Any information will be greatly appreciatedsvakulthi__86145__53922.1405391430.1280.1280
Many Thanks
Alia”
Dear Alia: weight gain is a symptom which can originate in many etiological factors. Kulthi can help with weigh loss if somebody’s physical channels are not doing good, they are clogged or narrowed, etc, and due to that reason, the individual is experiencing metabolic disturbance – not able to fully breakdown and digest meals – and is thus gaining weight. For that person, kulthi will help.
Otherwise, kulthi is a dietary recommendation for weight loss programs when an individual follows a specific protocol for weight loss, tailored for their own hetu or own etiological factor. In that condition as well, kulthi is a big help.
Another reason, in general, kulthi is a good addition to diet for weight loss, is that it carries a very low glycemic index, very low glycemic load, and very few calories. It is also, in ayurvedic terms, very agneya, or fiery in nature – this means it supports and enhances the digestive fire or pachak agni, as well as the metabolic fires, or dhatu-agni-s, making sure that no ama or semi-digested material is left over from a meal, that can result in weight gain or other imbalances.
Kulthi grows in very sunny areas, so it inherently carries a lot of the energy of the sun. It also grows on rocky areas, and is endowed with the ability to break the macro-molecules of amavisha and garavisha, helping clean and clear the circulatory channels and resulting in overall good health.
Let me give you a specific recipe for kulthi which may help you in losing weight:
Kulthi with Garcinia Masala:
I have formulated three kinds of garcinia masala: for vata, pitta and kapha. Usually in weight gain situations, shleshak kapha can go high, but sometimes due to channel blockage, vyana vata can also go high, and due to a hot liver and hot stomach, pitta can go high too. That’s why we have three kinds of garcinia masala (available atwww.chandika.com), and you can choose accordingly the vata, pitta or kapha one.ffgarciniavata__37108.1406231839.1280.1280
2 oz. of kulthi soak overnight in hot water
Next morning rinse and filter
Add 4 pinches of turmeric
1/2 teaspoon of your choice of SVA Garcinia Masala
 – Do not add salt ahead of time –
Assemble all above ingredients in a pot, cover and cook for 20 minutes
At the end: add salt and ghee
Sometimes kulthi takes lots of time to cook because of its hard rocky nature. In order to remedy this, add the kulthi in a coffee grinder and break it down and then soak it overnight and then cook. Have this kulthi dahl 2 or 3 times a week.

Make your own Digestive SVA Spice-Mix, and Mouth-Freshener with Fennel and Ajwain Seeds

Ill-health starts with poor digestion. Eating an easy-to-digest freshly prepared meal is ideal, but sometimes, no matter how hard we try, we may end up eating something heavy, or not-so-terribly-fresh, or suiting our body’s

needs. This SVA digestive spice mix is a simple and quick recipe that you can make and carry in your purse or pocket, and use throughout the day. It will keep your digestive fire well-stoked, and ensure that your meals are all properly absorbed and digested – whether you “cheat” or not!

Optimal digestion is when you make zero toxins, or ama, from the food you eat. Ama-free optimal digestion occurs when your digestive flame (pachakagni) is neither low nor too high. Due to stress, or when you eat heavy processed indigestive food, or left-overs, the digestive fire can go either low (mandagni), high (teekshnagni), or sometimes-low-sometimes-high (vishmagni).

Low agni (mandagni) makes ama; when you have low agni, it means you are not able to break-down and absorb all that you are eating, and you produce semi-digested toxic matters after you eat. You will usually feel lack of appetite, or feel heavy even after eating something very light, and in general not desire food.

If your digestive fire is high, then after consuming a meal, your body produces “amavisha” or poisonous acidic toxins, also known as free-radicals. When you have “teekshnagni” then no matter what you eat, you crave more! You will also crave sugar a lot. You may wake up hungry in the middle of the night.

If you have “vishmagni,” that is: if your digestive fire is sometimes slow and sometimes too high, then you will make both ama and amavisha. With “vishmagni,” you sometimes feel hungry and then at other times, not. You will experience a feeling of fullness alternating with a feeling of excessive hunger.

“Samagni” is the state of a balanced digestive fire – neither too low nor too high. When you have “samagni,” you have a balanced appetite for food, attuned with the needs of your body. After consuming a meal, you feel satiated, and blissful.

If you have not been experiencing the blissful state of “samagni” after consuming your meals, then you probably need to support your digestion. To have “samagni” you need to have “pachak pitta” and “pachak agni” in your stomach balanced out. Packak pitta is the fuel, while pachak agni is the flame in your stomach. The fuel feeds the flame, so your stomach can break down and cook the food.

This SVA recipe is very simple, consists of only 2 ingredients, but it works like a charm. Fennel cools off excess fuel or pachak pitta; while ajwain sharpens the flame, or pachak agni.

In an open pan, or in your toaster-over, dry toast Fennel and Ajwain seeds in the following proportions:

80% Fennel

20% Ajwain

Mix them. Let the mixture cool off. Then add to a container and it’s ready to be used.

Chewing a teaspoon at a time, after lunch or dinner. Or as needed. This spice mix also serves as a delicious natural mouth freshener!

Note: Fennel is highly estrogenic. If, for any reason, you restrict your intake of estrogenic foods, simply replace the Fennel seeds with Coriander seeds in the above recipe and follow the same steps.

What’s in your Salt?

Thousands of years ago the Vedic Rishis (enlightened sages or seers of ancient India), from which all Ayurvedic knowledge and wisdom was derived, identified and confirmed the existence of six tastes. Lavana, or salty taste is an important one, very commonly used, but the least understood. It contains a unique combination of both soma and agni, or in SVA terms, its properties are primarily nurturing (soma) and transformation (agni).  Rock Salt
According to the SVA or Shakha Vansiya Ayurveda lineage, the entire universe, nature, as well as our physiology thrives on prana, our life force.  Prana’s three components; soma, agni, and marut are vibrational energies that occur in our natural environment.  Soma is characterized as nurturing energy that carries lunar energy vibrations.  Soma provides our bodies with stability, aids in lubrication, and supports optimum absorption of what we eat and drink.  Agni aides in the transformation process including digestions (of both food and emotions), and carries the vibrational energies of the sun.  Marut is associated with the air and space elements, and supports all movement in nature.
Ayurveda places great importance on the six rasas or the six tastes as they have a profound effect on the way we digest our food as well as how they affect our internal organs.  Balancing the six tastes in our diets is a key principle for optimum health and wellness.  The six rasa / tastes are:
Sweet – madhur
Sour – amla
Salty – lavana
Pungent – katu
Bitter  – tikta
Astringent – kashaya
The salty (lavana) taste encompasses all foods that have a healthy salty taste to them.  Today, salt often refers only to sodium chloride (NaCl.), yet salt is so much more than that.  Based partly on observing the qualities of the salty taste, the Vedic Rishis understood that in addition to improving the flavor of foods, healthy and clean salt aids digestion and circulation, lubricates the stomach lining, enhances absorption, and helps open up blocked channels.  The rishis also recognized that in excess or with improper use, the salty taste will cause imbalances.  The rishis observed that salt exhibits the gunas or qualities of heaviness (guru), unctuousness (snaihika), and warmth (ushna).

Benefits of proper salt usage:
The Charak Samhita, the main Ayurvedic text and sutras of holistic medicine contains the laws of nature and guiding medical principles.  This life manual provides us with beautiful verses of the actions of the salty taste on our body including:

Effects of Too Much Salt Use:
The Charak Samhita as documented by the vedic rishis also provides us with awareness about the misuse or overuse of salt.  The following table lists complications and health problems that may be caused by excess or misuse of the salty taste.

Screenshot 2015-01-20 10.00.48
What is Soma Salt?

Soma salt is a cooling rock salt, as the name “soma” suggests.  Soma salt is a high grade salt extracted from the Himalayas in the historic land of Sindh.  Soma salt undergoes a proprietary purification process, a technique that has been passed down in the Shakha Vansiya Ayurvedic lineage.  Salt that originate from the Himalayas develop as large rock and cluster deposits that contain agni (heating) minerals such as lead, sulphur, zinc, cadmium etc.  The SVA salt purification process removes the agni metals and minerals producing an end result that is balanced, cooling and nurturing.  Organic materials are used during the cleaning process, and no anti-caking agents or free-flowing agents are added.
In comparison to many other edible salts that are heating in nature, Soma salt is cooling as it carries lunar (cooling) soma intelligence thus providing a more nurturing effect on the body.   Soma salt provides a more subtle salty taste, which draws out the flavor in foods without dominating them.
The Charak Samhita lists eight edible and beneficial kinds of salt coming from the Himalayas.  It names the best among them as Soma Lavan, or Soma salt.  This cooling variety of salt is said to give numerous benefits.  Soma salt is described in Chapter 27, Verse 300 as: rochanam (tasty), deepanam (increasing the digestive fire, which supports all seven tissues), vrishyam (supporting shukra dhatu, or reproductive tissue), chakchushya (supporting the longevity of the eyes by cooling the liver), avidahi cha (not creating a digestive imbalance due to excess heating quality, and not causing retention of toxins as other salts do), tridoshagnam (pacifying all three doshas and having a somewhat sweet taste), lavanottamam (the best of all salts). soma_saltb__76389__68336.1340580089.1280.1280
Soma salt also contains very little iodine.  Iodine is a chemical element essential for the production of thyroid hormones that regular growth and metabolism.   There is often a misconception that salt should be fortified with iodine to support the body.  However, there are many foods that are naturally high in Iodine such as; dried seaweed, fish, potato peel, milk, shrimp, turkey, navy beans, and eggs.  These natural sources are more bioavailable, which means the iodine can be absorbed and used by the body more intelligently without the risk of overdose or deficiency.    NOTE: Please consult your Physician if you are low in iodine or have an iodine-related disease.
Soma salt also contains very little sodium chloride, whereas most table salt is over 95% sodium chloride.  Sodium chloride has a heating effect on the body, which may cause various doshic imbalances.
A Salt Mineral Analysis: SVA vs. Standard Himalayan Salt:
Below is a spectral analysis of SVA Soma salt, which has gone through a purification process to remove heating minerals and metals, compared to a typical Himalayan salt.
The results below show the content per 100 g of each product.

Screenshot 2015-01-20 10.00.58

As the chart above indicates, Soma Salt has less Sodium and more potassium which are highly desirable results. On the other hand, it is lower in calcium, magnesium, zinc, and copper, as these elements are lost during the aluminum purification process – research has confirmed that aluminum is a highly toxic element unfit for human consumption.
Using Soma Salt:
Below are just a few ways to use Soma salt.
Cooking:  Sauté Soma salt with other spices in ghee before adding your vegetables or protein.  Mix Soma salt with Mum”s Masala, lime juice and some olive oil for a delicious dip or drizzle on salad as a healthy dressing.
Baking:  Soma salt enhances the taste of sugar and aids in the proper absorption of the sweet taste.  Please do not use Soma salt with milk or cream.
Sprinkling on food:  Simply sprinkle Soma salt to taste over your food.
Improve appetite:  Sprinkle a little Soma salt on a slice of ginger, add a squeeze of lime and eat.  This will help un-cloud the kledaka kapha subdosha and increase the appetite.
Addressing salt cravings:  Sprinkle a little Soma salt on a slice of lime and suck on it.  Note: this should not follow a tequila shot!
Addressing dehydration:  There are a number of SVA rehydration drink recipes to balance doshas and support the digestion system.  Rehydration drink recipes can be found at: http://www.chandika.com/downloads/SVA-Summer-Protocol_Vaidya-Mishra_Aug2010.pdf

Recipes using Soma Salt:

The SVA Cooking team has prepared a multitude of tasty recipes using Soma salt.  Happy browsing and cooking! 
http://www.vaidyamishra.com/pages/Videos.html  
 http://www.chandika.com/pages/Recipes.html

Customer Testimonials:
There are thousands of happy users of Soma salt and here are a few of their testimonials:
Food Enhanced with Soma Salt (Posted on chandika.com by Mary McCoy on 23rd Oct 2009) “Soma salt has a ‘softer’ quality compared to other salts, so there isn’t any sharp edge. Food flavors seem to be enhanced from the inside making them taste fuller, more nourishing and more like the natural ingedient itself. That it helps calm my pitta is an extra bonus.
Great salt! (Posted on chandika.com by Laura – NYC on 2nd Sep 2009): “I have a high pitta constitution that tends to throw off my vata dosha which then makes me crave more salt then that throws off my pitta dosha more and so on! Soma Salt has been a life saver in this sense. It satisfies my vata without aggravating my pitta and putting me in an endless loop of one dosha aggravating the next. Plus I do not retain any toxins with this salt, being a woman, cellulite can be an issue for me! Thank you Vaidya for an amazing product and all the knowledge to help heal us!”
Delicious! (Posted on chandika.com by Greg – WI on 2nd Sep 2009): “Tastes really great. Salty taste but no biting sharpness. lovely after effect feeling. Thanks.”
and some more recent ones:

soma_salt__84355_thumb
“I got used to Soma Salt but ran out one day and by the time I got it back I had to use regular table salt. My chronic problems (joint and ankle pain) came back immediately, and I knew it was the salt because I had not changed anything else in my diet or routine. Now I never run out of it!” (SR – SoCal)

“I started to use Soma Salt because I liked its taste, not to sharp yet salty enough. But with time I noticed how it made me feel lighter. Vaidya explains that my body likes to retain water and we know salt retains water. Having Soma Salt has been a boon for me, as I could now consume my salt without running the risk of feeling heavy, bloated, and gaining weight. I love this salt.” Melanie K. (CA)

“While on a trip I had taken precautions to minimize and avoid the use of regular table salt, requesting fresh meals to be made without salt whenever possible. However, on a couple of occasions I had to submit and eat what was available. My body had an immediate response to the regular table salt. My feet became swollen and painful. The doctors could not see/understand anything. After a diet with regular Soma Salt everything is back to normal again. This salt is magical. More people should know about it…”
Raymond M., Canada

References:
Charak Samhita

Iodine Excess and Hyperthyroidism.   Elio Roti and Ettore Degli Uberti and. Thyroid. May 2001, 11(5): 493-500. doi:10.1089/105072501300176453. http://www.ncbi.nlm.nih.gov/pubmed/11396708

Linus Pauling Institute, Micronutrient information Center. http://lpi.oregonstate.edu/infocenter/minerals/iodine/

Fresenius Journal  of Analytical Chemistry. Trace Elements — Analytical Methods. Iodine in different food articles and standard reference materials. M. Dermelj, Z. Šlejkovec, A. R. Byrne, P. Stegnar, V. Stibilj and M. Rossbach. http://www.springerlink.com/content/n4645956642x7357/

European Journal of Endocrinology. Correction of iodine deficiency: benefits and possible side effects. http://www.eje.org/content/132/5/542.short

Nutrition Reviews: Too Much Versus Too Little: The Implications of Current Iodine Intake in the United States. http://onlinelibrary.wiley.com/doi/10.1111/j.1753-4887.1999.tb06940.x/abstract

Chemical Analysis of Natural Himalayan Pink Rock Salt. http://www.saltnews.com/chemical-analysis-natural-himalayan-pink-salt/

Japanese Yam Puree

Here’s a delicious easy recipe that combines sweet, astringent, sour, spicy, salty, and pungent – if you add the optional ingredients. A great summer treat to keep your senses sharp and your tummy happy! This recipe makes enough for 2 people or can be a side-dish or appetizer for 4 people

  

Choose one medium sized yam

Peel and cube and boil until soft

Mash into puree

Add 3/4 tsp Mum’s Masala

1/4 tsp ground black pepper

1/2 tsp Soma Salt

Fresh chopped green Thai Chilies (optional)

1 oz ginger juice  (optional)

1 tablespoon Olive oil

 

1 lime juice

Mix well
Garnish with freshly chopped cilantro leaves
add a few drops of olive on top as a final touch (optional)
Enjoy with some bread or as a side dish with quinoa and other vegetables.

Summer Days with Vaidya

By Bonita Carol

August 5 2014

Last week I was fortunate to have spent some quality time with Vaidya and Malvika. I had been feeling under the weather for a few months and needed to get my Ayurvedic batteries recharged.   I knew in my heart that there is no better way to do this than be with the source of Ayurvedic knowledge, my teacher, friend, and healer and to surround myself with nourishing open hearted people like Malvika. I also wanted to learn more and refine my skills as a SVA Educator. What was intended to just be a few days turned into a full week, just enough to detox and restore me back to health and engage my curiosity.

Confessions of confections. This past year I developed some dietary habits that contributed to UTI, fatigue, and unnatural menopause symptoms. I moved to Berkeley California a few months prior and became addicted to Arizmendi Bakery on Shattuck Ave. eating their morning buttery scones filled with warm and melty chocolate pieces and drank it often with coffee. I have never been a coffee drinker, but my fatigue led me to it. I was also trying out all the new cafes and eating out a lot. In addition, a friend from Italy had gotten me into a Gelato craze. I basically ate everything that I was not used to eating. I had gotten lazy and bored with my Ayurvedic diet. I was taking my good health for granted. All this sugar was starting to harm my health.

  I had no idea of what to expect as I was approaching the Prana Center. It’s been my past experience (over 15 years) with working with Vaidya and Malvika that every moment is spontaneous and plans have a way of changing from hour to hour mostly because they are very generously taking care of so many people’s health, creating new products, and managing the Prana Center. So I went without expectation and an open mind. What I received was more than I imagined.

Aromatherapy: Upon arriving, the Prana Center was literally buzzing with the sound of  spices and herbs being ground. The smell of fresh aromatic cardamom filled the air. Then came the odor of sweet ground coriander, pungent clove, and cumin one by one. Vaidya said they make a new batch of Mum’s masala every two weeks so the flavors and benefits are maximum. Blanca offered me a cup of their newest tea, called Bliss and BlissTea. And after my 6 ½ hour drive from Berkeley, I started to revive.

Rare herbs: I did not realize that Vaidya has over 250 single herbs on hand, including some rare and very difficult to find herbs that were painstakingly difficult to find and were researched for authenticity by his son Raj who now lives in India. They don’t go through any middlemen and deal directly with the growers to avoid any scam. Vaidya said he must have all of these herbs in order to make his special formulas. He does not accept any herb that is partial, old, or in question. There are absolutely no

compromises on the quality of the products that he formulates. He is very strict about this. Each ingredient has certain requirements and standards. They must have maximum prana, which means they are fresh and free from chemicals and pesticides. And of course, it has to be the correct herb. There are so many artificial and similar herbs that are not actually the correct herb. For example, Ashoka. There are many types of Ashoka. The Ashoka he had received on the day I arrived was from a pure source. That is why the products when used properly, have such health transforming affects. And that is why the products are also more costly.

I also learned that the herbal formulas, in particular the herbal memory nectars work better when you follow the SVA diet. If you are going to eat junk food and take the nectars, then it’s not going to be as effective. You can’t just take herbs. You have to do the whole program. By the way, Vaidya took my pulse and then looked right at me and said, “No more eating out”. Of course I had not confessed my sins to him, but the pulse never lies….

Yummy Food: Vaidya and Malvika would not let me eat out and there was no kitchen for me to cook as I was staying at a hotel. So, they fed me.   And they fed me good. Each day they generously shared the most delicious and heavenly food. Malvika and Vaidya cook their meals consisting of rice cooked with whole cardamom pods, dahl sprinkled with lime juice, and a variety of succulent healing vegetables such as green papaya with Loki sauteed with mum’s ghee, curry leaves, a variety of spices including their new Garcinia masalas, nagaimo (which really tastes like potato minus the starch!), roti, bitter melon, paneer cubes toasted in mum’s ghee and mum’s masala and one day she made fresh moringa leaves. The dahl always had a new and distinct flavor that was crafted and created in their kitchen with divine assistance.   Most of all there was a whole lot of love in the food. I felt I was in heaven eating such an abundance of delicious food that was healthy, nourishing, and detoxifying as well. After one week of eating Malvika’s food, my UTI disappeared and that was without taking herbs and of course no sugar.  My eyes looked clearer and I started to feel energetic. What they reminded me of is that eating healthy doesn’t have to be boring. Now, it’s a week since I have been home and cooking all the dishes she showed me.  There are so many spice combinations that make a big difference and variety of dishes. This food is life changing.

Bad Vibes Be Gone: One issue that I have is that I do not do well sleeping in hotel rooms. And I was even considering not coming to visit Vaidya and Malvika because I would have to stay in one. I think Vaidya must have read my mind because on that first day, I was introduced to his product called Tribindu. It is an ancient blend of essential oils that contain the highest quality camphor, ajwain, peppermint, and tulsi oil with a spray top. You spray it all over the hotel room and under the furniture. I could not believe it; all the odd hotel vibes just went away and I felt the room was transformed. It’s also good as a mosquito repellent. As a de-decongestant if you feel you are coming down with a cold or have an itchy throat. And so many other things! I will never travel without Tribindu again.

Darshan: The highlight of my trip was receiving darshan from the SVA lineage. I had never been in Vaidya’s office. The feeling in that room was really heavenly, like there were angels in the room. Not to sound corny, but it’s true. The room has bookshelves filled with books on health and Vedic literature. He started to tell some stories from when he was with Maharishi, how he read a passage to him, from the Charaka Samhita about how drinking hot water 24/7 is not good for people who suffer from hemorrhaging, menses, and seizures. He said he was reading it from his Grandfather’s copy of the Charak. I asked him if he still had a copy of his Grandfather’s book. And yes, in fact he did. He pulled out a very old book written in Sanskrit. Below is a photo of us getting the blessing from his Grandad’s copy of the Charaka Samhita. Also pictured is Daria, who is helping Vaidya organize the Pulse and Marma E-course that currently has more than 90 participants. It was lovely to meet her.

End of trip: as all goods things have to come to an end, I had to pick up my things and head back home. But I did not leave before purchasing a whole bunch of SVA products for my daughter and myself. Unique ayurvedic formulations like Vitamin D and Vitamin B-12 that are applied trans-dermally, not taken orally, for maximal efficiency and safety, to help bypass the liver and other organs that we usually tend to tax due to bad diet and stress. I also made sure to get some of the newest cooking masalas or spice blends with Garcinia cambogia, and of course, Ashoka Transdermal, Ashoka memory nectar, and a few more nectars. Vaidya put me on a new protocol and I am not only feeling happier but I am more energized. I did not get to purchase their Sweet Orange and Mango chutney that bursts with amazing flavor – it’s their best-seller and always runs out! I will get that on my next trip. Thank you Vaidya and Malvika for the much needed love and healing.