By Claire Diab and Dennis Boyle
As the temperature goes down, so does our body’s natural wall of protection against infections and illness. It is easy to catch a cold from a seemingly innocent cough or sneeze. Food is more than just the meal on your dinner plate every night. Food is medicine, and we can use it to keep us strong and healthy. It can be a healing agent too, which is great news for those of us dealing with common ailments or looking to avoid popping pills.
Take the time now to mix and match fruits and veggies into juices, smoothies, and even hot soups. Using food in this way allows you to break it down into its most digestible form and absorb the most nutrients from each item. The best part of this is that you can get creative! Winter squashes like butternut squash are also in abundance now and are the basis for a delicious soup no matter how you prepare it. A great idea is to combine fresh parsley as one of your ingredients, so you are adding in a bit of folic acid. A great rule of thumb is to have many colors represented on your plate. Looking at a plate of the same hues of beige is not going to provide you with all the nutrients in a balanced diet, and not eating a balanced diet rich in nature’s vitamins is going to leave you susceptible to short-term and long-term illnesses.
Though water is not technically a “food,” you do want to incorporate a healthy amount of room-temperature water into your daily eating routine to keep your body hydrated. Our bodies are mostly composed of water; in fact, the composition of water and minerals in our tissues is very similar to that of the ocean from which all life emerged. Drinking clear, simple, pure water hydrates and refreshes every cell in your body. Hydration ensures good digestion and elimination, helping your liver and kidneys to process and flush toxins out of your system. Water also keeps your skin supple and in cold or dry weather can help your immune system to ward off cold viruses by keeping the linings of the nose and throat moist. When you first wake up in the morning, drink a 6- to 8-oz. glass of room-temperature water to gently rehydrate and stimulate your system. (Note: Very cold water or ice water, especially first thing in the morning, is too much of a “shock” to your system.)
Proper nutrition keeps the body vital and healthy. Although we live in a food-fixated culture, eating healthfully and moderately does not need to be a difficult or eccentric practice. Just remember a few important guidelines:
Eat whole foods. “Whole” foods are foods that have been minimally processed. Fresh, in-season fruits and vegetables, nuts, and whole grains are good examples of whole foods. Whole foods retain much of their vital energy, or “prana,” and eating them enhances your own prana. Think of the difference between a fresh, off-the-vine green bean and a canned green bean. The fresh one still has its crunch and its vivid color; the cooked, canned, processed version is limp and not very tasty. Highly processed grains, such as white bread and white rice, also lose much of their natural energy and nutrition as they are mechanically milled and bleached. Choose whole-grain and multi-grain breads and products, which contain all of the goodness and energy with which they were originally created. Which kind of energy would you want to bring in to your body?
Eat moderately and gratefully. Whenever possible, make each meal a pleasant and focused time–a celebration of the gifts of the earth to you and your family! Take enough time to eat, appreciating its taste; rushing your meals often leaves you feeling uncomfortable and unsatisfied. Eat sitting down, at a table if you can. Not reading or watching television as you eat will help you to focus on and enjoy your food. When you concentrate on your food, you will be better able to feel when your appetite has been satisfied. Above all, pause both before and after you eat to silently thank the Earth (and any other creative power in which you believe) for providing you with this food.
Eat consciously. Some people believe that you “must” be a vegetarian to practice yoga. We live in a culture that embraces many culinary traditions, and the consumption of meat and other animal products is deeply traditional for many individuals and families. Again, choose your food thoughtfully and moderately. If you do eat meat, pause before your meal to thank the animal that provided you with this food. Be grateful to, and aware of, the energy and life that you take from this planet to sustain you.
Eat consistently and appreciate “special occasions.” Our bodies appreciate routine, and eating at about the same time every day–without allowing ourselves to get either too hungry or too “full”–helps our systems provide us with a steady flow of energy all day long. When you do go out for a special dinner or now around the holidays, indulge in a rich chocolate truffle, or have another glass of wine, concentrate on and celebrate the pleasure of the experience. Really taste and appreciate the food and the company, without guilt, knowing that you will effortlessly return to your healthful routine the next day. Celebrate your food and enjoy… The Yoga Way!
Claire Diab is an internationally recognized Yoga therapist. She is the director of the Yoga Program for the Chopra Center founded by Dr. Deepak Chopra and Dr. David Simon. She is an adjunct professor of Asian Studies at Seton Hall University. She is the author of several books and DVDs on Yoga including “Yoga For Firefighters.”
Dennis Boyle is a retired fire director and acting chief with the West Orange (NJ) Fire Department. He was the recipient of the 1999 New Jersey Deputy Fire Chiefs “Fire Officer of the Year” award.
