Minati Shah“We are not trying to observe or regulate the breath but get into the rhythm so
that we can go deep. Just awareness remains - awareness of life, of changes. We have
to reach that stage. It is done in a different spirit - an intense degree is required.
It is like watching the sea waves coming and going - you are not doing anything.
Intensity and relaxedness are very important. It requires a certain kind of a mind.
We in our present state are interested in movement,” - Dr Jayadeva on Yogendra
Laya.
Students of yoga strive to maintain the rhythm of body and mind which are
instrumental in spiritual development. Efforts in this direction can also be made via
diet. Therefore it is necessary to know the effects food has on the body and mind
instead of simply consuming it for reasons such as taste. Ayurveda guides us in this
regard. Let us learn about what Ayurveda says about the Indian “Paan”.
Name- Tambula, Betel leaf, Nagervelpaan, etc.
Properties- Bitter, alkaline, astringent, pungent in taste, laxative, causes aggravation
of lust, blood, and Pitta. Easily digestible, mitigates Kapha and Vata, hot in potency,
penetrating into the tissue.
Benefits- Acts as mouth freshener, removes waste of the lower jaw and teeth, cleans
the tongue, mitigates excess of salivation, cures the disease of the throat, removes
stickiness and is good for voice.
Limitations- Pregnant ladies, children, those who are hungry, having purgation,
suffer from dental disease, have weak eyes (vision), have tuberculosis or internal
bleeding should not eat Paan.
Overuse- Can cause loss of strength of the body, eyes, hair, teeth, digestive fire,
ears, colour (complexion). Can also cause aggravation of Pitta, Vata and Kapha.
Preparing Paan for consumption- After cleaning, remove the tip, stem and the
middle portion (rib) of the leaf. Apply a pinch of Katha or Khadira, extract of
Khadira tree, which mitigates ‘Kapha’ and a pinch of Curna or Chuna (Slaked Lime)
which mitigates Va t a and Kapha. Combination of Paan with these two, mitigates all
the three Doshas.
When to Eat- Not immediately after the meals, but after a while. Not before bath.
How to Eat- Juice produced in the mouth for the first time by chewing, if swallowed,
is similar to poison. The second time, juice produced is slightly purgative and hard
to digest. So these two should be spat out. Swallowing should be from the third time
onwards. This acts as a rejuvenator.
Types- Black or dark green is hot in potency and penetrating. Kappori is soft and
easy to digest. Fresh green leaves are hard to digest and produce Kapha. Old, thin,
and white leaves are considered good. Bengal leaves are pungent, laxative, produce
Pitta, are digestive and mitigate Kapha. Maghai Paan is from Kashi and is appetizing
and tasty.
Paan