Episode 237: Ayurvedic Factors to Consider When Eating with Mary Thompson

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.

Thanks for listening!

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