Yoga and the Economy, Part V - The Economy of Yoga (Yogic Diet)

It's the spring of 2009. Last fall, shortly after the first wave of the financial crisis hit the news, I began writing a five-part series of articles on yoga and the economics and economics of yoga. In articles 1 through 4, we looked at the history of yoga as a healthy daily home worker regimen that is especially applicable in today's tough economic times. We've looked at how yoga for physical exercise is more than financial economical. We looked at how inexpensive and severely de-stressing yoga for emotions and mind can be one of the greatest health preventative measures available to us. Finally, in this final article, we'll look at the personal and economic benefits of the yogic diet.



As I indicated in the first article, even if you exercise regularly these days but are under more stress than it was before the economic meltdown, you are at risk of a downturn in your health, or your personal economy.

This is precisely because this deep recession plagues us on so many levels that we need to pay attention to the Big Three in health - exercise, mental work, and diet - in order to maintain and maintain our strong personal economies. So let's take a look at the yoga diet, to see what it has to offer.

The yogic diet is a very healthy diet. Although it is often argued in the yoga community about what the yoga regime is (for example, vegetarian versus carnivore), there is no hard and fast universal rule. I think this: Choose a balanced diet that benefits your body and soul. Make your stomach and consciousness your guide. Stay open and listen to your body. Always be prepared to change your diet when necessary.

With that set in mind, I would like to recommend what I consider to be the most popular yoga diet. It is also very inexpensive and ideal for people on a budget. It's called the Live Food Diet. This diet consists of eating as much raw, uncooked, unprocessed, and enzyme-activated foods as you like. It is yoga because one eats conscientiously using simple food preparation, one eats highly nutritious foods, and one eats low in the food chain (good for environmental and animal rights watchers).

Live food contains its own digestive enzymes, which help your body to efficiently digest what you have eaten. If you eat food without its digestive enzymes, your body has to produce enzymes that are essential for digestion, so the chemistry-based philosophy behind a live diet is to eat the food as nature created it. When you do this, your body receives the most nutrition from the food in the most effective way. The body works in an optimal metabolism when live foods are on the menu.

So what is live food? Food that has not been cooked or heated to about 118 degrees Fahrenheit or higher is considered live. They are considered raw fruits and vegetables, fresh juices (as opposed to pasteurized, canned, and frozen juices), cold pressed oils (as opposed to heat treatment), soaked nuts, bean sprouts, seeds, and grains. Live foods. In contrast, any food cooked at 118 degrees or higher loses its digestive enzymes. Heat spoils them. Much of our diet is clearly devoid of digestive enzymes.

The live food diet is my favorite way to eat, and researching live foods (often referred to as raw foods, although some experts draw a distinct line) will open a new door to how you think, prepare and eat food. There are many live and raw food websites, blogs, and "un-cook" books available to help you find your way. Live food experts eat salads, soups, sandwiches, artificial meats, pasta, live foods, bread, milk, dried foods (cooked very slowly the enzymes remain active), cheese, dips, sauces, biscuits, juices, and drinks. It is far from a limited diet.

When I eat at least 50% of live foods on a given day, I have more energy, and I feel more balanced and happier. In fact, I feel that when I eat live foods, my food is my drug.

Sprouting foods is one of the techniques for preparing live foods that provides foods rich in carbohydrates, protein and fats that act with the enzyme. Sprouting entails soaking foods such as beans, legumes, seeds, nuts, and grains and then watering / draining them so that they produce small tails. Foods treated this way grow tails because soaking and then watering them release food enzyme inhibitors. Sprouting "activates" nuts, beans, etc., in other words, or takes them from a dormant state to a living state.