Ayurvedic Factors To Consider When Eating with Mary Thompson

Episode 237

Ayurvedic educator, Mary Thompson discusses the eight factors affecting food utility and digestibility.

The eight factors which Mary breaks down are:

1. Prakruti - the nature of the food.
2. Processing - its impact on the quality of the food.
3. Food combining - choosing ingredients.
4. Quantity - tips on portion size and when to stop eating.
5. Habitat - where your food comes from.
6. Time - time of day, time of life, season.
7. Conscious dining - awareness during all stages of food preparation, eating and digestion.
8. Self-Responsibility - making empowered choices.

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Check out Mary's website and resources here... marythompsonayurveda.com

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Thanks for listening!