Re: Cheese and milk
Hari Om
~~~~~
Originally Posted by
Flavio
Thanks for the information.
I know rennet is used but I also know there are a lot of other methods for transform milk into cheese.Mainly using enzymes,and it is sad that rennet is used when there is no need for that.
Namaste flavio,
Cheese from an ayurvedic point of view is 'sour' of the 6 tastes alluded to in a previous post. Cheese decreases vata, and increases pita and kapha.
Hard cheeses are very popular , but from an Ayurved orientation its seen as having too much salt and difficult to digest. Difficult is the processing time to tear it down and do something with it, so it stays longer then ideal in the system. And hard cheese is considered 'aged' to begin with, then it is 'aged' even longer in the intestines.
Now I like cheese, but it does not like me, so I eat it rarely. I think what is attractive to me is the salt and the 'softness'; I like mozzarella whole milk cheese.
If eaten vaidyas suggest something to help agni ( gastric fire) to digest the cheese. That could be pepper or some cayenne power ( this works ok on a pizza) or onion ( yet I do not eat onions).
So I go with a soft cheese every now and then... by no means am I suggesting my way is the right one.
pranams
Last edited by yajvan; 16 January 2008 at 09:04 PM.
यतस्त्वं शिवसमोऽसि
yatastvaṁ śivasamo'si
because you are identical with śiva
_
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