Fat as Medicine

I recently completed an Ayurvedic seasonal cleanse. The beauty of the Ayurvedic approach to detox and rejuvenation lies in its simplicity (simple, yes; easy, not necessarily). The basic idea is that oleation (the Sanskrit term is snehana), of the body, both inside and out, loosens toxins (Ama) lodged in the tissues so they may be moved into the GI tract for removal. The unctuous quality of the applied fatty substances also help to nourish and pacify Vata dosha, which is disturbed in most people who live in our modern Vata-aggravating society. A purgative is taken on the last day to eliminate the accumulated Ama.

The 8 day cleanse protocol may not be entirely pleasant (especially the last day), but it is accessible to the average American as all of the fatty substances needed can be found in most grocery and drug stores (always look for the highest quality, hexane-free vegetable oils and organic dairy products). The catch is that it takes discipline to stick to a pure & fresh diet, perform a few unfamiliar hygiene practices, and get adequate rest.

The three key ingredients needed for cleansing are:

1. Ghee

Ghee, as I have described before, is clarified butter or the pure fat which remains when butter is cooked and strained to remove the milk solids and water. The first four days of the cleanse entail taking ghee first thing in the morning (on an empty stomach). No food should be taken for at least 1 hour or until one feels hungry. The amount of ghee administered is gradually increased each day and will vary from person to person.

Dr. John Douillard explains that ingesting ghee on an empty stomach causes the body to go into "fat metabolism mode." Fat burning encourages calmness (ie. the opposite of a stressed out state which leads to the production of cortisol and many health problems) and aids in the removal of negative emotions and fat-soluble toxins (aka. chemicals) that are stored in our fat cells. During these first four days, a light diet containing no oil should be observed.

2. Sesame Oil

Sesame oil is the oil of choice for external oleation. It is warming and heavy so reduces excess Vata without aggravating Kapha. Sesame oil is also fine for Pitta-dominant individuals who do not have an extreme doshic imbalance. Daily self-massage, abhyanga, with a liberal amount of oil is practiced on days 5, 6 and 7. In addition to the obvious effect - lubrication of the skin, sesame oil is believed to remove obstructions in the shrotas, or channels, allowing toxins to be transported from peripheral tissues into the GI tract. By pacifying vata, the practice of abhyanga also facilitates the proper movement of the dosha so Ama reaches the desired destination. [Note that physical activity should be kept to a minimum (gentle yoga is OK) to prevent the toxins that have been loosened from migrating to the wrong place.] During this phase of the cleanse, it is best to eat kitchari (mung dal and rice porridge) prepared with mild spices and some oil or ghee.

3. Castor Oil

Castor oil is an interesting substance. The oil derived from the castor bean (Ricinus communis), is clear and thick with a "mild" flavor. While parts of the plant are poisonous (harvesting of castor beans can cause permanent nerve damage) and castor oil has has several industrial uses (in soaps, lubricants, paints, etc), it actually is safe to ingest in reasonable quantities for medicinal purposes. It's mainly used internally as a laxative because it causes cramping in the small & large intestines thus encourages "emptying of the bowel". (In traditional folk medicine, the cramping response was also used to induce labor.) Since castor oil prevents the absorption of moisture in the intestinal tract, there is a risk of becoming dehydrated. So one should have plenty of fluids and electrolyte drinks at the ready.

I have not given precise quantities of ghee, sesame oil and castor oil that one should use nor have I elaborated on the recommended herbal supplements. Amounts will vary from individual to individual and those who are unfamiliar with Ayurvedic theory & sadhana (routine) should only perform a cleanse under the guidance of a knowledgeable Ayurvedic doctor or certified consultant.

Slow Down

I was inspired to resurrect my sourdough starter and bake a loaf of naturally fermented (without the use of commercial yeast) bread after attending the "The Future of Food: Transatlantic Perspectives" conference at Boston University. Scholars, activists, consumers and farmers came together to discuss the 'growing global food crisis.' Translation: if we continue to produce and distribute food in the current fashion, we will run out of safe & nourishing food to satisfy the basic needs of the world's population and we'll lose precious food traditions not to mention biodiversity (ie. heirloom varieties of fruits & vegetables). Popular buzz words like "agribusiness", "fair trade" and "carbon footprint" were thrown around by panelists from the United States and Europe.

The person who grabbed my attention the most was Satish Kumar, a sweet Indian man with a record of civil disobediance who is currently active in the green movement in Great Britain. During the last panel discussion, he reassured the audience: "If you want to live, bake bread!" Rather than allow yourself to be paralyzed by fear of cataclysmic climate change, irreversible pollution and economic insecurity; Kumar suggests that we permit love & the joy of cooking to prevail.

No one has to tell me to cook. I adore cooking as much as the Indian gentleman relishes rolling chapatis. If there were one thing I would openly admit to not whipping up often enough, it would be fermented bread - aerated by the CO2 from either naturally occuring or commercial yeast from a packet. I do make muffins & quick breads (using baking powder and baking soda) on a fairly regular basis and have already shared recipes for carrot ginger muffins and Passover-friendly banana quinoa muffins. It's not that I don't like working with dough. Quite the contrary, kneading dough is a lot of fun, helps relieve stress and is a great upper body workout.

Yeast-risen bread just requires rearranging one's schedule to accomodate the active & passive work as well as baking time necessary. Once the commitment is made, you are at the mercy of organisms (usually Saccharomyces in colusion with some strain of Lactobacillus) invisible to the naked eye but without which a chewy loaf of goodness would be impossible.

Since I am not an expert (this past batch of bread was the first one I have made which was 100% sourdough - no cultivated commercial yeast added), I will not be posting a recipe. Besides, it's easy enough to pick up a good book about breadmaking (I really like The Bread Baker's Apprentice ) or look up detailed instructions on the internet. But I do have a few tips to share:

1. Be prepared for a mess! Take off your rings and watch, roll up your sleeves and don't wear anything you'd mind getting flour or dough on. Dough is a pain in the butt to get off cloth and carpeting.

2. Read the recipe through a few times before starting. I like to write down a time line to figure out when I'll need to get started and be home to tend to my living, breathing doughy beast.

3. Find a few friends who are also interested in making sourdough bread. Every time you feed your starter, there will be a portion discarded. Instead of throwing it away, give it to another adventurous person.

4. Temper your expectations, delighting in whatever result you achieve. Homemade bread can not and should not be compared to the products pumped out by a well-established bakery. Many professional bakers have the advantage of working with a 100+ year old sourdough starter created in a particularly favorable environment.

5. Don't be afraid to experiment! You should follow the basics steps outlined in the recipe you have chosen but try varying the type of flour and flavorings to suit your taste. When it comes to sourdough, don't discount an old family recipe or wive's tale. What's the worst that could happen?

6. Use high quality flour, preferably organic, that is unbleached and unbromated.

7. Have fun!

Golden Milk

On my way back from Kripalu last week, I stopped at Blue Hill Farm in Great Barrington to pick up some raw (aka. unpasteurized), 100% grass-fed milk. While I paid the farmer, Sean Stanton, $12 for a gallon of his milk and a dozen eggs, I walked away feeling as if I owed him so much more! When I called him up on his cell phone from the Kripalu parking lot, he agreed to meet me at the farm so he could show me the barn since I was a new customer. After admiring the friendly goats and checking out the milk storage area, Sean asked if I wanted to join him in checking if the calf had come yet. I said, "Sure!" We drove out to the field in the 'RTV' along a muddy path passing his flock of chickens along the way. And whaddaya know! Under a tree stood a mommy cow with her newborn. The baby hadn't started nursing yet but could easily stand on its own four legs. We watched as they walked out into the open grassland toward the other cows. Just like people, the animals all started walking toward mama cow to see the newborn. Several wore cowbells which chimed as they meandered over. There were black cows with a thick white "belts" around their mid-sections (Swiss Belted), reddish-brown animals (Guernsey), white ones with black spots (Normandy) and a few white cows with brown spots (Ayrshire). The experience was priceless.

Most American consumers don't stop short in the supermarket dairy aisle and wonder what breed of cattle gave up its milk for their benefit. And the sad thing is, they don't have to because most cows conventionally raised for their milk in the U.S. are Holsteins, a breed known for its high "production." There are some farms that promote the fact that they raise Jerseys (such as the yogurt maker Brown Cow) because the milk is higher in fat, calcium and certain vitamins like vitamin A. [The vitamin A content is higher in milk, regardless of breed, from cows that have been allowed to graze on grass (which is why it may have a golden hue).]

No matter the breed, unpasteurized milk is not only more nutritious (heat treatment destroys a wide spectrum of vitamins and minerals) but easier to digest because natural enzymes remain intact which aid in the digestion of fat and carbohydrates (such as lactose). The food safety police have very effectively scared the general public into thinking that drinking raw milk is like playing Russian roulette. That listeria, campylobacter or some other life-threatening pathogen could be present in that benign-looking bottle of milk and you just don't know which sip could be your last. In actuality, untreated milk contains beneficial bacteria that has the ability to retard the growth of bad bacteria. When unpasteurized milk does go sour (after about 5-7 days in the refrigerator), it becomes pleasantly acidic - in no way putrid like commercially produced milk - and can be used in cooking or baking. Finally, all the restrictions on raw milk sales and over-cautiousness are an insult to the farmers that raise cattle for their unprocessed milk. The blessed souls who do drink milk straight from their animal's udder put a lot of personal love and hard work into their farms. Besides, most states have very strict guidelines when it comes to the production and sale of unpasteurized milk (if they allow it at all) which prohibit filthy negligence.

According to Ayurveda, unpasteurized milk from grass-fed cows is sattvic and has many healing properties. Commercially produced milk which has been homogenized & pasteurized and even worse, probably came from cows fed grain and treated with genetically modified hormones and antibiotics, is tamasic and difficult to digest. It is recommended that milk be boiled before drinking (which will kill any dangerous bacteria that could possibly be present). Warming spices like nutmeg, ginger and cinnamon are commonly added to offset the liquid food's naturally cool & heavy qualities. Milk is wonderful for pacifying Vata dosha and strengthening the nervous system. A cup of warm milk with spices is a great antidote for insomnia. I'll drink to that!