Why should we avoid an Onion diet.....?

[Guest guest]

Dear group,

 

Can the group tell me why is it suggested in the shastras to avoid onions in

one's diet ? Does this pertain to all types of onions or just the large one's ?

Has this been proved scientifically ?

 

Warm regards

 

Sudeep

 

 

 

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[Guest guest]

Hi Sudeep

 

Thank you for your question. I am not familiar with the texts to which you

refer, but Yogi Bhajan has always encouraged the inclusion of onions as an

important part of one's diet, along with garlic and ginger. (see Foods for

Health & Healing, available from www.yogatech.com)

 

I would ask you to post questions here relating to the teachings of Yogi Bhajan,

as that is the prime purpose of this discussion group.

 

Sat Nam!

Gordon

 

-

Sudeep Radhakrishnan

rudraksha beadsocieties ; Kunalini Yoga

Wednesday, August 20, 2003 10:53 PM

Kundalini Yoga Why should we avoid an Onion diet.....?

 

 

Dear group,

 

Can the group tell me why is it suggested in the shastras to avoid onions in

one's diet ? Does this pertain to all types of onions or just the large one's ?

Has this been proved scientifically ?

 

Warm regards

 

Sudeep

 

 

 

[Guest guest]

reprint from 3/26/03 (mildly edited)

 

Hi,

There are many things you need to consider. What are your personal

needs? Your ayurvedic constitution? Do you like to cook? What climate

you live in? Do you work outdoors or do

you sit on your butt and type all day.

I highly suggest you get a copy of "Foods for Health and Healing:

Remedies and Recipes". A lot of good info and some recipes

(http://www.yogatech.com

<cgi-bin/htmlos.cgi/00502.25.784778599395932500>).

Regarding onions, they will increase Shukra quickly, which in general

terms is sexual juice, which is great if you know what to do with it. A

tremendous increase in Shukra usually inflames the fires of lust and

creates a craving for sexual activity. If you are trying to rejuvenate

yourself or are already hornier than a box of rabbits, you really want

to avoid

arousal and contain the energy so that it can be digested into Ojas

(which is what it's all about) Milk, ghee and honey also increase Shukra

but with a lot less Rajas.

Kundalini yogis are householders....we don't renounce sex and other

worldly activities. In this world there are plenty of ways to express

that rajas. Many recipes have onion but it is usually prepared as a

masala, with garlic, ginger and spices. It's pretty live stuff. The

saving grace is that the ginger strengthens the nerves so that you can

handle the extra fire.

Sat Nam,

Dharam

P.S. see the below recipe. It's a staple. I eat it everyday.

 

 

MUNG BEANS AND RICE

also known as Kitcheree

 

This is a perfect pre-digested food. It is easy on the digestive system

and very nourishing. There is a story of a great sage who would

prescribe this food to many who came to him for healing whether it was

mental, spiritual or physical. Forty days later the issue was often

resolved. The trinity root (onion, garlic and ginger) is incredibly

"life-giving" and coupled with a yogic practice will increase Ojas, the

subtle glue that holds together mind, body and soul. "You'll be seeing God"

 

1 cup mung beans

1 cup basmati rice

9 cups water

4-6 cups chopped assorted vegetables

(carrots, celery, zucchini, spinach, chard, broccoli, etc.)

2 onions, chopped

Kombu or some other seaweed for additional mineral and trace elements

1/3 cup minced ginger root 1 tsp. crushed red chilies

8-10 cloves garlic, minced 1 Tbsp. sweet basil

1 heaping tsp. turmeric 2 bay leaves

1/2 tsp. pepper seeds of 5 cardamom pods

1 heaping tsp. garam masala salt or Tamari to taste

1/2-cup Ghee (clarified butter) or vegetable oil

 

Rinse beans and rice. Bring water to a boil, add rice* and beans and let

boil over a medium flame. Prepare vegetables. Add vegetables to cooking

rice and beans. Heat about 1/2-cup oil in a wok or large frying pan. I

prefer a wok. Add onions and cook over medium-high heat until they start

looking translucent, then add garlic. Add ginger just before adding

spices and maintain heat until browning. If at any point you start

noticing some sticking, go ahead and add more oil. Don't be shy

especially if you're using ghee. Now add spices (not salt or herbs)

starting with turmeric. Knock the heat down a notch. After 5 minutes add

the garam masala and other spices. You can add a little water and cover,

stirring occasionally. Very little sticking will happen at this level of

heat but the masala really comes together with this treatment. This can

go on for 20 minutes or so! When nicely done, add masala and veggies to

mung beans and rice. Add herbs (basil and bay leaf). You will need to

stir the dish often to prevent scorching. Continue to cook until

completely well done over a medium-low flame, stirring often. The

consistency should be rich, thick and soup-like, with ingredients barely

discernible. Add water if in doubt. Serve with yogurt, or with cheese

melted over the top. Sweet mango chutney and

mild mango pickle help to make for a more satisfying experience.

Serves 4-6.

 

A few additional Cooking Tips:

*To avoid scorching and sticking, you can precook the rice separately

and add it to the mix just before the veggies go in. Also, cook the

beans alone long enough that they split before you add anything to them.

To help with "gas", soak your beans over night.

Adding tamari or salt to mixture while cooking allows for better

assimilation.

 

 

 

Sudeep Radhakrishnan wrote:

 

> Dear group,

>

> Can the group tell me why is it suggested in the shastras to avoid

> onions in one's diet ? Does this pertain to all types of onions or

> just the large one's ? Has this been proved scientifically ?

>

> Warm regards

>

> Sudeep

>