• Live Online Course

    Ayurvedic Nutraceuticals

    With Vaidya Sreelal Sankar and Vaidya Poornima Sreelal
    5 February - 30 April 2022

Ayurvedic Nutraceuticals

Nutrition Awareness in your Kitchen

With Vaidya Sreelal Sankar and Vaidya Poornima Sreelal,
Ayurveda experts from Kerala, India

 

A Live Online Course in 3 Parts

 

Saturdays, from 9.00 to 10.30 AM
Free Online Event: December 4
Part 1: December 11, 18 and January 8, 15, 22, 29
Part 2: February 5, 12, 19, 26 and March 5, 12
Part 3: March 19, 26 and April 2, 9, 23, 30

 

This course explores the health potential of daily nutrition.
 
Through observation of the effects of each food item for generations, Ayurveda offers time proven wisdom for a balanced and healthy diet.
Presenting viewpoints of contemporary science will help to better understand and apply this wisdom in day-to-day life.

Free online event: Course presentation

Saturday December 4, from 9.00 to 10.30 AM

  • Introduction to Ayurvedic dietetics
  • How modern dietary concepts like nutraceuticals and nutrigenetics connect with Ayurvedic dietary principles
  • How can one implement the principles in today’s lifestyle, especially in the West?
  • How this course will help you to prepare a personalized diet based on Ayurvedic principles.

 

Registration for free event

 

Vaidya Sreelal Sankar

Dr. Sreelal Sankar was born in a traditional Ayurveda practitioner’s family in Kerala. Apart from clinical practice, because of his analytical approach, he’s interested in applying IT in Ayurveda. He did his post-graduate work in bioinformatics.

Vaidya Poornima Sreelal

Dr. Poornima Sreelal is a leading Ayurvedic dietary consultant. She comes from a traditional healer’s family. After her graduation in Ayurveda, she specialized in Clinical nutrition and dietetics. She works on applied nutrition for curative purposes.

Ayurvedic Nutraceuticals

A Live Online Course in 3 Parts

 

Part 1 – Cereals, Pulses and Spices

A detailed presentation of mainly solid food groups like cereals, pulses, spices, their properties and uses.

 

December 11

  • Introduction to Ayurvedic dietary principles.
  • Factors to be considered in deciding on one’s diet
  • Classification of food items in Ayurveda

 

December 18 & January 8 (no class on Christmas and New Year’s)

  • The properties of different cereals as per Ayurveda and modern concepts
  • Nutraceutical use of cereals and recipes for proper utilization
  • Ideal time and other considerations for eating particular cereals

 

January 15

  • Pulses, their benefits and uses according to Ayurveda
  • Special focus on pulses which are commonly used in Europe
  • Sample recipes and considerations for using different combinations depending on the individual constitution

 

January 22 & 29

  • Spices and condiments to improve the absorption of nutrients. Discussing both Indian spices and those commonly used in Europe.
  • Physiological and medicinal properties and sample recipes
  • How can spices be harmful?

Part 2 – Vegetables, herbs, oils and dairy products

Ayurvedic and modern views on using these food groups for proper health

 

February 5 & 12

  • Common vegetables and their properties
  • Recipes with the understanding of their nutraceutical properties according to the personal health condition, the season etc.
  • Discussing some common vegetables used in Europe.

 

February 19 & 26

  • Is dairy good or bad ? Ayurvedic views on different sources of milk, their derivatives and properties
  • Is milk good for all ages? Processing and use of different milks and milk products based on age group
  • Ayurvedic view points on vegan milk and for whom it is ideally suited

 

March 5

  • How to use fruits fruitfully? Properties and uses of different fruits.
  • Can we eat all fruits in every season?
  • Do all fruits aid digestion?

 

March 12

  • Are fats and oils good? How to choose the right fats based on your health.
  • Do we need to drink large quantities of water? Is water a detoxifier? Ayurveda classifications of drinking water and how to drink it depending on constitution, digestive fire and season.
  • Magical herbs and supplements – do they exist ? How to choose the right herbs; Rasayana drugs — simple herbs for health.

Part 3 – Deciding which foods are right for you

As per Ayurveda, everything in the world is medicine, even a poison can be an elixir and vice versa based on how you use it. It is important to know the benefits of nutrients, but most important is knowing when, how and for whom to use it.

 

March 19

  • Guidelines on what, when and how much to eat based on different conditions like day, season, digestive capacity, etc.

 

March 26 & April 2

  • Do we need to cut the fat and calories for children and elderly people? Diet according age groups: childhood, teen age, youth and wisdom period
  • The right food based on Ayurvedic physiology

 

April  9 & 23 (no class on April 16 – Easter)

  • Do you need to feed the fever or fast the fever? How to decide for common health issues like indigestion, diarrhoea, fever, cold, etc.
  • Choosing diet for metabolic diseases.
  • Kitchen remedies – the herbaceuticals at home.

 
April 30

  • Minding you food – the influence of the mind on choosing food and how it affects your health
  • Diet choices based Mind types
  • Understanding the “foods” of sensory organs. How does Ayurveda consider sensory perceptions through sense organs as ‘food’?

Registration & Payment

 

All 3 parts: €220

One part (6 classes each): €82

 

 

Register for all three parts