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Better off without onion and garlic?

Onion and Garlic

Garlic and onion are loved across all cultures, east to west. Onion and garlic taste nice. They can even be, used in specific ways and in given measures, healing and beneficial to health.  The idea here is not to challenge this. It is rather to explore the cummulative effect they have in our subtle body, while diving into the many many ways to cook exquisite food without them. Imagine a jasmine or a rose, smell their fragrance, their captivating, delicate subtleness and, now, imagine a piece of garlic…  can you feel the differenece? Just food for thought.

Taste truly is a matter of habit: Our culture has nurtured us through eating foods that are available not just in our region, but also in others. Due to the globalisation of commerce, any product is available to you from anywhere in the world at a click of a button, right at your fingertips.

Why do  most people love onion and garlic? You see, our tongue can differentiate six flavours: Sweet, Sour, Salty, Astringent, Bitter, and Pungent. These bulbous root herbs are one of the rarest herbs to be found, having these five characteristic flavours: astringent, bitter, pungent, salty, and sweet. The only flavour that isn’t prominent is sour! Very few herbs contain all these tastes.

To the family of Garlic belong leek, chives, spring onions, french shallots, and scallions. All of them carry allium. Its smell is so potent that, in organic farming and permaculture, garlic is used as a natural pesticide and insecticide.

Onion, garlic and all the herbs in their family can have positive biological implications for our health. Because they create a reaction within our system, whereby the (liver) body only wants to eliminate these substances as quickly as possible, if there is a dormant disease within the body, the disease will tend to be eliminated together with these herbs, through the breath, skin, urine, etc. This is according to ancient Indian Ayurvedic medicine.

What I am emphasising here is,  though, that when our minds and body become subtle through spiritual practice and meditation, our sensors and perception also get acute. We begin to appreciate all the subtle energies around and within us. Onion and garlic and all their relatives run a very intense, dense psychic frequency. If our bodies are full of them, they also become dense, preventing us from perceiving, let alone accessing, these higher frequencies. Concentration dissipates.  Our hormonal system becomes agitated. We become agitated. Meditation and spiritual practice become much more difficult.

Keep on consuming something you like, and the body begins to adapt to the taste. That’s the reason all the fast food industry perpetuates three flavours: sweet, sour, and salt. Meat is usually deliciously sweet, bread is sweetened artificially -though it is already sweet in its natural form-, ketchup is sour, and potato fries are salty. Keep eating the same diet every day, and the body will crave it. You don’t see animals in the wild get obese, do you? It’s only a human phenomena to grow overweight, due to our unhealthy eating habits.

Test yourself: stop eating garlic and onion for 14 days and then see how you feel about the smell and the taste. You will never know the higher tastes until you can transcend denser flavours! Try eating a garlic meal and afterwards speak with your friends, and see their reactions to your breath. They might squirm away, which may tell you something about its toxic smell 🙂

The Top 5 Garlic Producing Countries

Country Production 2004, 2007

  1. China 12,064,662 m/t10,578,000 m/t
  2. India 645,000 m/t691,100 m/t
  3. Republic of Korea 347,546 m/t357,824 m/t
  4. Russian Federation 259,630 m/t236,960 m/t
  5. Egypt 234,570 m/t236,170 m/t

http://www.astaspice.org/files/p…

The rest of the world will continue enjoying garlic as it always has…

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