Dr. Parla Jayagopal

Q: I have suffered the past couple years with acid reflux. I have been in and out of doctors’ offices and have tried many natural and prescription remedies. Currently, my doctor has prescribed me Nexium, but since I am in my twenties, I would rather not be on prescription medicine and instead incorporate alternative Ayurvedic practices and holistic medicine to remedy my acid reflux. What would you recommend I do or use to alleviate my situation?

A: Ayurveda considers acid reflux as an outcome of abnormal function of pitta dosha (the fire element) in conjunction with vata dosha (the air and ether/space elements). The pitta and vata doshas get provoked or thrown out of balance by the following circumstances:

• Diet with tastes that are predominantly sour, salty and pungent (hot and spicy).
• Fried, oily and roasted foods.
• Excessive consumption of hot, irritating foods and substances including tomato ketchup/sauce, mustrad, vinegar, coffee and other similar substances.
• Irregular eating habits, especially missing lunch and overeating.
• Stimulants such as tobacco and alcohol.
• Spicy greens such as mustard greens
• Excess consumption of dry foods like chips, crackers and aslo seeds and nuts that are raw and oily
• Raw tomatoes, raw onions or raw garlic.
• Sour cream, yogurt and smoothies with milk and fruits.

In addition, our state of mind plays an important role in our health and well-being, particularly the health of our digestion. The pitta and vata doshas also become aggravated when we are:

• Angry and agitated.
• Constantly thinking and worried.
• Feeling jealousy and hatred.
• Overly busy and experiencing unrelenting stress.

With these most common causative factors being identified, the first and the foremost thing Ayurveda recommends is to avoid the causative factors. This is known in Sanskrit as nidaana parivarjana.

In addition, drinking two cups of room temperature or hot water on an empty stomach

in the morning helps to regularize the function of vata dosha and normalize the peristaltic movements or muscular contractions
of the digestive track.

In order to cool fiery pitta dosha, one of the following liquids can be rotated on a daily basis:

• Aloe Vera juice, 1/4 cup plus 1/2 tsp of cardamom powder any time after noon.
• One tablespoon coriander powder soaked in 14 ounces of water for an hour or more before straining. Take this any time in the morning.
• Coconut water, 1 cup plus 1/2 teaspoon of cardamom powder taken at noon time.
• Herbal Tea. An herbal tea that can be sipped with food (lunch and dinner) that is greatly beneficial is the following.

One teaspoon each of:

• shatapushpa (Anethum sowa)
• yavani (Carum copticum)
• coriander (Coriandrum sativum)
• fennel (Foeniculum vulgare)
• and 1/2 teaspoon of turmeric (Curcuma longa) with 14 ounces
  hot water.

Pranayama
Sheetali pranayama that calms the mind and helps to reduce agitation will be very beneficial if done for six minutes morning and evening before food. Breathing involves abdomen rather than chest. To practice sheetali pranayama, fold the tongue into a tube between the lips and breathe in through the tongue slowly and extend the breath to abdomen. Gently pause for five seconds while the tongue is relaxed in the mouth and touching the upper palate. Then breathe out slowly through the nose. If you are not able to fold your tongue then suck the air through the teeth with the mouth slightly open; you can also purse your lips and breathe in trough pursed lips.

Asana
Begin with five to eight rounds of moon salutations. A sequence of moon salutations involves: pranamasana, hasta uttanasana (also known as tadasana), padahastanasana, ashwa sanchalanasana, hanumanasana, shashankasana, ashwa sanchalanasana, hanumanasana, bhujangasana, shashankasana, vajrasana, utkatasana and pranamasana.

Then hold poses like: pavan muktasana (wind release pose), vajrasana (thunderbolt pose), bidalasana (cat pose), adho mukha shwanasana (downward-facing dog), and shavasana (corpse, or relaxation pose) and simhasana (lion pose).

Compound Herbal Combinations

• Triphala capsules three at night with hot water just before bed.
• Avipattikar powder one teaspoon with warm water just before bed.

Please continue with the prescription medication and when the symptoms become mild, talk to your primary healthcare provider and gradually taper the dose as recommended.

Q: I am a woman in my thirties who practices Yoga often. I am very flexible and I recently broke a bone in my wrist in side plank. I’m trying to go easy in my practice so that it will have time to heal. Are there any Ayurvedic suggestions to help support the healing process in my wrist?

A: Please keep your wrist immobilized for at least four weeks do not strain or bear any weight on it. Rest is essential for healing. Take additional calming precautions to prevent aggravation of vata dosha (air/ether elements).

Food
Whole wheat, spelt, millet and barley can help promote bone healing.

Broth from chicken and turkey will be beneficial if you eat animal products.

Make a drink with 1/2 cup almonds soaked in water then peeled with 1/4 cup black sesame seeds blended with 3/4 cup cow milk or almond milk or water (if you are vegan or lactose intolerant), spiced with ginger powder and a little maple syrup. This is a good beverage to support healing and can be used once a day.

Compress
Mix 3/4 cup each of sesame oil and castor oil and heat to 100 C. When it cools, store the oil combination in a glass container. Soak a piece of cotton or wool gauze or a cotton pad in the oil and keep on the fracture area, do not massage or press. Just allow the area to soak in the compress for thirty minutes.

Herbs
Herbs like punarnava (Boerhavia diffusa), guggulu (Commiphora mucul) and ashtinsaghar (Cissus quadrangularis) can be beneficial if taken under a supervision of an Ayurvedic practitioner.

Dr. Parla Jayagopal has an M.D. degree in Ayurveda from India and works as an Associate Professor at American University of Complementary Medicine; he teaches clinical doctorate courses and schedules consultations at the university clinic in Beverly Hills. Dr. Jay also serves on the Board of Directors of the California Association of Ayurvedic Medicine (CAAM). Reach him at (310) 550 – 7445. Visit: aucm.org or ayurveda-caam.org for more information.

The information provided here is for educational purposes only and should not be a substitute for medical care. These statements have not been evaluated by the Food and Drug Administration (FDA). Before using any Ayurvedic remedies, consult with a qualified Ayurvedic practitioner or healthcare provider. It is important to rule out serious conditions when appropriate. This article represents the opinion and recommendation of the author and does not necessarily reflect the views of LA YOGA Ayurveda and Health magazine.

Dr. Parla Jayagopal’s teacher, Dr. U.K. Krishna will be teaching a one-day seminar cosponsored by the California Association of Ayurvedic Medicine and the American University of Complementary Medicine on Sunday, April 11 on Metabolic Disorders and Ayurvedic Nutrition and Supplements. For more information call: (310) 550 – 7445 x 201.

By Dr. Parla Jayagopal

Vaidya Parla Jayagopal

Vaidya. Jayagopal Parla BAMS, Masters in Ayurveda, C-IAYT, CMT, FAIHM

Vaidya Jay is a passionate teacher and practitioner of Ayurveda. He is classically trained in Ayurvedic medicine from India. He has a bachelors degree in Ayurvedic medicine from Bangalore University and a Masters degree in Ayurvedic Herbology from Rajiv Gandhi University of Health Sciences. He is a certified yoga therapist and has a certificate wholistic massage therapy. Vaidya Jay completed fellowship in integrative medicine from AIHM.   He has over 25 years and is the founder/director of Athreya Ayurvedic Integrative Health Center Long Beach. He is  the vice president of Athreya herbs. He is faculty and clinician at Southern California University of Health Sciences, Whittier and visiting professor at Japan Ayurveda School, Tokyo.

www.athreyaayurveda.com

The post Ayurveda Q & A appeared first on LA Yoga Magazine - Ayurveda & Health.

When sick, we may not want to spend much time cooking, so I like to make a large pot of mung bean rasam and drink it like tea or soup as often as I like throughout the day. The warming spices in the soup aid in opening up the sinuses and melt away the soreness in the throat and the congestion in the chest. The mung beans provide soothing nourishment.

Rasam is a traditional South Indian lentil soup with a rich blend of spices. Its pungency and sour taste stimulate the senses and open the sinuses. Since it is liquidy, it is light on the digestion, which is especially beneficial when convalescing or even cleansing. In some parts of South India, it is served as appetizer and in others its served as an after-dinner drink, in either case it is a digestive tonic.

The base ingredient is the liquid from boiled mung with variations that include tomatoes and tamarind which add the sour taste and garlic, ginger and rasam powder for the pungent spiciness.

Rasam powder is a special combination of spices used in South India to give a distinct flavor; this often includes coriander, cumin, mustard, turmeric, curry leaves, fenugreek, asafetida, black pepper and other spices. I have created my own blend that uses more black pepper rather than red chili pepper to create the spicy flavor which is less aggravating to pitta (the fire element) even when used frequently.

Vaidya Parla Jayagopal

Vaidya. Jayagopal Parla BAMS, Masters in Ayurveda, C-IAYT, CMT, FAIHM

Vaidya Jay is a passionate teacher and practitioner of Ayurveda. He is classically trained in Ayurvedic medicine from India. He has a bachelors degree in Ayurvedic medicine from Bangalore University and a Masters degree in Ayurvedic Herbology from Rajiv Gandhi University of Health Sciences. He is a certified yoga therapist and has a certificate wholistic massage therapy. Vaidya Jay completed fellowship in integrative medicine from AIHM.   He has over 25 years and is the founder/director of Athreya Ayurvedic Integrative Health Center Long Beach. He is  the vice president of Athreya herbs. He is faculty and clinician at Southern California University of Health Sciences, Whittier and visiting professor at Japan Ayurveda School, Tokyo.

www.athreyaayurveda.com

The post Mung Bean Rasam appeared first on LA Yoga Magazine - Ayurveda & Health.

From an Ayurvedic perspective, Spring is the time of new beginnings, growth and expansion. This is the time of year when the kapha dosha (the energies of water and earth) are increasing. Whenever kapha increases in the body over and above the appropriate amounts, it can exacerbate the factors that cause disease. Spring, then, is an important time to cleanse. And many of the foods used for cleansing are those in season this time of year are those with the bitter, pungent and astringent tastes.

Mung Bean Pancake: Makes 10 – 12 Pancakes

Two cups of whole mung beans (green gram)
One medium onion, finely chopped
One-and-one-half inch piece of ginger, grated
One-half bundle of cilantro, chopped
Grated beet root (optional).
Himalayan salt
Ghee or coconut oil for cooking pancake

Soak in mung beans overnight in six cups of water. Pour the water out the next morning (use it to water your garden), add fresh water and rinse once.

The mung beans will be swollen and soft from soaking overnight. Put in them in a blender or food processor and add water, little by little (as needed to achieve desired batter consistency) while blending for two or three rounds. Don’t over blend; the batter should be a little coarse.

Remove from blender and add chopped onion, grated ginger and chopped cilantro to batter and mix well. Add Himalayan salt to taste.

Add ghee or oil to pan or skillet and heat, when the pan is hot, pour enough batter to make a pancake. Sprinkle some grated beet root on top of the pancake. Cover with a lid and let simmer on medium heat for about five minutes. Then remove the lid, flip the pancake and cook uncovered for about five minutes.

Serve pancakes hot. Traditionally, coconut chutney is an accompaniment, but may be too cooling for the spring or too heavy for a cleansing diet. Ginger marmalade or something slightly pungent can be supportive.

This can be enjoyed before the meal, eaten as a pickle or added to the plate as a condiment. Ginger appetizer stimulates the digestive fire.

Sliced fresh ginger root
Fresh juice of lemon or lime
Himalayan salt

Soak ginger in juice with a pinch of Himalayan salt and eat a couple slices before or with meals. Ginger appetizer stimulates digestion, increases the appetite and decreases gas and bloating.

Spring Vegetable Kitcheree

Bitter and astringent vegetables support spring cleansing

1/2 cup brown rice
1/2 cup mung beans
One teaspoon cardamom powder or seeds
1/2 tablespoon
cumin seeds
One teaspoon ajwain seeds (Ajwain is also known as wild celery. If ajwain seeds cannot be found, celery seeds can be substituted, although celery is sweeter and not as pungent as ajwain.)
One teaspoon ground black pepper
One bundle of scallions chopped in rounds
Finely chopped cilantro
or parsley
Freshly squeezed juice of
a lemon or lime
Ghee or coconut oil for roasting spices
1/2 inch of ginger root, finely chopped
Two tablespoons of cashew nuts (if desired)
One cup of assorted chopped fresh spring vegetables:
Daikon or radishes, both are kapha reducing in nature.
Carrot
Kohlrabi
Green beans

Combine one cup of vegetables with rice, mung beans, salt, pepper, cardamom and ajwain seeds with four cups of water. Bring to a gentle boil and then simmer.

In a separate pan heat the ghee or coconut oil then add cumin seeds, scallions and cashew nuts, gently roast over medium heat until aromatic compounds are released.

When rice and mung bean mixture is soft and soupy, stir in seasoning, add additional water if needed for desired soup or stew consistency.

Squeeze lemon or lime juice over kitcheree. Sprinkle finely chopped cilantro or parsley just before serving. Both cilantro and parsley are high in trace minerals and promote cleansing. Cilantro is more cooling and pitta-pacifying and can be helpful for people who are prone to allergies. Parsley is more heating and kapha-reducing.

Dill Kitcheree

This cleansing recipe contains all of the six tastes. Dill is pungent and astringent, perfect qualities for counteracting spring’s heaviness and encouraging cleansing. Cilantro is astringent and bitter, and ginger is pungent (with a sweet vipak, or post-digestive effect, making it less pitta-provoking than many other pungent spices.) The mung beans are astringent and sweet and the rice is sweet.

1/2 cup brown rice
1/2 cup whole mung beans
Bundle of fresh dill, chopped
Cup of broccoli, small pieces
Two medium sized cloves of chopped garlic
One tablespoon fennel seeds
One tablespoon of ghee or coconut oil
Freshly squeezed lemon or lime juice (lime to balance pitta)
Himalayan salt to taste.

Rinse mung beans and rice, then add 1/4 teaspoon of turmeric, cover with 3 1/2 cups of water, and simmer until soupy.

In a separate large pan or skillet, heat the ghee or coconut oil, add the chopped garlic and sauté.

Next add the fennel seeds, chopped broccoli and chopped dill and stir until the broccoli and spices are gently roasted. Squeeze the lemon or lime juice over the vegetables.

Combine the vegetables with cooked kitcheree and stir well.

Enjoy with ginger appetizer or pickle.

Himalayan Salt

The Charaka Samhita (ancient Ayurveda text) does not recommend using salt (specifically sodium chloride) on an everyday basis, as it increases pitta and kapha and can exacerbate diseases of the blood. Himalayan salt, on the other hand, may be consumed daily. It contains a higher quantity of potassium and a wide variety of more than eighty trace minerals, in the same proportions found in the human body. As opposed to sodium chloride, Himalayan salt even has a natural slight diuretic quality, drawing excess from the body, rather than increasing bloating and water retention. LA-based organic chef Michael G. Mandel uses Himalayan salt exclusively for recipes because of its healing and electrolyte-balancing qualities.

For Royal Himalayan Pink Crystal Salt, visit: royalhimalayan.com
Essential Living Foods uses primordial ocean salt from remote primordial oceans: essentiallivingfoods.com

Note About Roasting Spices in Oil: In Ayurveda, roasting or lightly frying spices in oil releases the oil-soluble essential oils and other active components for better absorption. Some vegetables, such as onion and garlic, become sweeter when lightly cooked in oil, making them easier to digest.

Vaidya Parla Jayagopal

Vaidya. Jayagopal Parla BAMS, Masters in Ayurveda, C-IAYT, CMT, FAIHM

Vaidya Jay is a passionate teacher and practitioner of Ayurveda. He is classically trained in Ayurvedic medicine from India. He has a bachelors degree in Ayurvedic medicine from Bangalore University and a Masters degree in Ayurvedic Herbology from Rajiv Gandhi University of Health Sciences. He is a certified yoga therapist and has a certificate wholistic massage therapy. Vaidya Jay completed fellowship in integrative medicine from AIHM.   He has over 25 years and is the founder/director of Athreya Ayurvedic Integrative Health Center Long Beach. He is  the vice president of Athreya herbs. He is faculty and clinician at Southern California University of Health Sciences, Whittier and visiting professor at Japan Ayurveda School, Tokyo.

www.athreyaayurveda.com

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