Enzymes Matter To Your Digestion

When it comes to having great digestion…

When it comes to having great digestive health, you need to know about enzymes. What they are, what they do, and why they matter!

Side note: I’ve been teaching about spices as enzymes in my new course, Ayurveda Starter School, and it’s been adding so much value to my students! This knowledge is a GAME CHANGER!

What are Enzymes?

Enzymes are “fire sparks” that ignite and sustain your digestive fire. You can think of them like coals on the fire of your stomach.

Enzymes support healthy digestive function in the mouth, stomach and small intestine… all the major players when it comes to excellent absorption and assimilation.

Nourishment is all about how well you absorb and assimilate the nutrients of what you eat. So enzymes really matter!

When you have plenty of “the right” enzymes in your diet:

• Your food digests faster and you feel pretty awesome!
• Vitamins, minerals and nutrients are able to hydrate and re-mineralize your body’s tissues
• You break down fats, carbohydrates and proteins more easily
• They boost your metabolism, improve your circulation, and regenerate your vital bodily fluids
• You feel a clean, clear sense of energy

Most people think they need to take enzymes to digest their food really well. And while for some people, that might be true (because they just need a little extra digestive help), there are other ways to get enzymes into your daily diet.

In fact, I’ve got great news… There’s a source of enzymes that’s cheap, delicious, and readily available… That provides you valuable enzymes at every meal… That adds aroma and texture to everything you eat…

It’s SPICES!

Spices are enzymes!

Supplying a vast store of healing properties, spices are mineralizing, activating and carminative (meaning they de-gas and de-bloat your body).

Spices help the body detoxify and de-stress. They add depth, flavor and beauty to the foods you meld with them.

Adding spices to your meal just before you serve your food is a sure fire way (no pun intended) to stoke your agni (digestive fire) and improve the quality of your digestion.

And… the best part is that there are spices best for every Dosha and, more importantly, every imbalance.

Cooling Enzymes

Wet and cooling spices/enzymes should be used primarily for Pitta, or any Dosha that harbors a Pitta imbalance.

How do you know you have a Pitta imbalance? It’ll show up in the form of a symptom that’s hot, dry, itchy, inflamed, irritated, oily or burning. Examples may include skin rashes, excess sweating, frequent headaches, painful acne, loose stool, sharp pain, arthritis and fibromyalgia.

Anyone suffering from these type of symptoms will benefit from the healing power of cool, fresh enzymatic spices.

Wet and Cooling Spices

Here are examples of Wet and Cooling Spices – use them as enzymes by putting them on top of your food at all or most meals! About ½ teaspoon dried spice or 2 to 3 Tablespoons of fresh herbs is all you need:

Peppermint, dill, coriander seed, fennel seed, saffron, cilantro, mint, celery, fennel root and dandelion greens.

More Wet & Cooling Enzymes:

• Fresh sprouts – mung bean, alfalfa, clover, broccoli, sunflower
• Raw, soft cheeses – goat, sheep, cow
• Plain whole milk kefir and yogurt
• Fresh raw herbs – cilantro, mint, fennel root, dandelion greens
• Cooling Spices – peppermint, dill, coriander, fennel, saffron, cumin
• Raw Sauerkraut – mild spices only. Not Kim Chee
• Apple Cider Vinegar
• Lime – great for stripping excess cholesterol and supporting the liver
• Fresh, Sweet Mango
• Blueberries
• Concord Grapes
• Soaked, sprouted seeds – sunflower, pumpkin, flax, chia

Warming Enzymes

Warming enzymes should be used primarily for Vata and Kapha or anyone dealing with an imbalance that’s cold, dry, sticky, heavy, or stagnant.

People with cold, stagnant, sticky, heavy mucous conditions will do great with adding cleansing spices to their meals. And people who run cold and dry need spices, too. They massively contribute to improved digestive health.

Warming Spices

Warming enzymes increase positive life force energy (yeah!) and help transform chronic colds, congestion, allergies, sluggish metabolism, weak immune system, poor circulation, dullness, lethargy, edema, constipation, and overall toxicity. They improve your digestive health!

Here are examples of Warming Spices – use them as enzymes by putting them on top of your food at all or most meals, too! About ½ teaspoon dried spice or 2 to 3 Tablespoons of fresh herbs is all you need:

Fresh grated ginger root, daikon radish, fresh grated beets, spicy sprouts, marjoram, oregano, basil, arugula, leek, mustard greens, ginger, garlic, cilantro, rosemary, mustard greens, turmeric, curry powder, cardamom, nutmeg, clove, cinnamon and black pepper

More Warm and Cleansing Enzymes:

• Sprouts: onion, spicy sprouts, fenugreek, red clover
• Miso paste – alkalizing and a great ferment base for adding to soups and stews
• Fresh grated ginger
• Fresh grated daikon radish
• Fresh grated carrots and beets
• Fresh green herbs – marjoram, oregano, basil, arugula, leek, mustard greens, ginger, garlic, cilantro, rosemary, mustard greens
• Warming Spices – turmeric, cardamom, rosemary, nutmeg, black pepper, cinnamon
• Raw Sauerkraut – especially spicy ones and Kim Chee
• Ghee
• Raw Honey
• Fresh Papaya
• Fresh Mango

Spice Mixes

Make Your Own Digestive Enzymes…

Make your own spice mixes – and make them specific for your Dosha or a current imbalance you’re looking to shift. Here are some recipes!

Simple Spice Mix for Vata

Preparation Time: 5 minutes

Yield: 1/2 Cup

2 Tablespoons ground Fennel Seed

1 Tablespoon Cumin

1 Tablespoon Cardamom

1 Tablespoon ground Ginger

1 Tablespoon ground Mango (Amchur) or Sumac

1 Tablespoon Himalayan Salt

1 Tablespoon Coconut Sugar

Simple Spice Mix for Pitta

Preparation Time: 5 minutes

Yield: 1/2 Cup

3 Tablespoons Fennel Seed

1 1/2 Tablespoons Turmeric

1 Tablespoon ground Coriander

1 Tablespoon Cardamom

1 Tablespoon Peppermint Leaf

2 teaspoons Himalayan Salt

2 teaspoons Coconut Sugar

Simple Spice Mix for Kapha

Preparation Time: 5 minutes

Yield: 1/2 Cup

2 Tablespoons ground Ginger

2 Tablespoons Cumin

2 Tablespoons Black Pepper

1 Tablespoon Mango Powder

2 teaspoons Himalayan Salt

2 teaspoons Coconut Sugar

1 teaspoon Cayenne Pepper

Tridoshic Spice Mix for All Doshas

Preparation Time: 5 minutes

Yield: 1/2 Cup

2 Tablespoons ground Coriander

2 Tablespoons Cumin

2 Tablespoons Turmeric

1 Tablespoon Fennel Seed

1 teaspoon dried Rose Petals

Pinch Saffron

I have a tridoshic spice mix in my shop. Click here to check it out.

So tell me… do you LOVE learning this kind of stuff?

There’s so much MORE! For more like this and the most potent digestive support on the planet, mark your calendar NOW for my upcoming Spring RAD Cleanse!

The RAD Cleanse Spring Detox begins April 17th!

Details coming soon!

Join my mailing list here and now to find out when we open doors. Exciting!