People who know me have watched me burrow like an enterprising mouse into every system of thought that I could get my hands on.
I have explained the skandhas to them. There was a time when I knew what it meant to be a pre-millenial dispensationalist.
I've studied the Enneagram. (It's way better than Myers-Briggs imho. Much clearer, more practical and more elegant. YMMV.)
I have read books on clinical narcissism, BPD, neurosis, character disorder, intrapsychic humanism (the fancy name for this stuff--and I think their concept of learned unhappiness explains A LOT).
I have been a vegetarian. I have been a vegan. I was almost a pagan.
When I took the What Color Is Your Personality quiz, I got "green," the spirit who wanders through life with no thought whatever except to grok its is-ness. Another way to put this is "typical artist." (Because of course, we can't keep it to ourselves. We have to share. The battles in the sky! The light within a raindrop! The way he looked at me just now.)
It was only a matter of time before such a person as myself stumbled onto Ayurveda. Imagine my excitement to find a whole new paradigm to master, simple yet deep: the doshas! Imagine my further delight to find that it was a three-based system, just like the Enneagram: there are three doshas!
The doshas refer to a person's constitution. Vata is the "air/space" dosha, pitta is the "fire/heat" dosha, and kapha is the "water/earth" dosha. We each have all three, but in every individual, one or two doshas generally predominate. (There are examples of tri-doshic people, but this is said to be very rare.)
The idea of Ayurveda is to (a) figure out which dosha or doshas predominate within you and then (b) take action to "balance" or support those doshas, mainly by eating certain foods.
This may sound airy-fairy to you, but stop and think: our bodies do literally contain air, water and heat. And most illnesses seem to express imbalances of those forces. Think about edema, inflammation, asthma. An Ayurvedic practitioner would see those ailments as reflecting imbalance in kapha (the water element), pitta (the heat/fire element) and vata (the air/space element) respectively. (Mental/emotional disturbances such as anxiety and insomnia go under vata as well.)
NOTE: THE ABOVE PARAGRAPH DOES NOT, REPEAT NOT, MEAN THAT I THINK YOU SHOULD DROP EVERYTHING AND DO AYURVEDA. I do not mean to endorse it as a way of life for all mankind. Or for you personally. I know nothing about you and what would work for you. That's up to you. I'm just saying: I find the assertions of ayurvedic philosophy congruent to my own understandings of How Things Work.
'Kay? 'Kay. Let's move on.
Ayurveda uses food as a main line of attack against these problems. It classifies all foods into one of six "tastes:" sweet, sour, salty, pungent, astringent and bitter. Ideally, a person should get all six tastes in one meal--but, not necessarily in equal portions. Particularly for those trying to heal a suspected systemic imbalance (which would be pretty much every westerner known to man), the predominant tastes should be those which support the individual's dosha.
Each dosha has three tastes which support it and three which attack it. Vata is helped by sweet, sour and salty tastes but aggravated by pungent, astringent and bitter tastes. Pitta is helped by sweet, astringent and bitter tastes but aggravated by pungent, sour and salty tastes. Kapha is helped by pungent, astringent and bitter tastes but aggravated by sweet, sour and salty tastes.
You probably at this point have a mental image of ancient office workers in a meeting. "Okay, we have to divide up the tastes." "Um...let's give 'sweet' and 'salty' to the vata people." In other words, you're probably thinking this sounds arbitrary.
But it's not. Take astringent foods. What are some of the astringent foods? Legumes, rye, pomegranates, persimmons, red wine and black tea. Hmmm. Why are they astringent? What makes them astringent? Well, explains this site, they have tannins. (Last sentence, second paragraph.)
We look up tannins. Hmmm!! Yeah, tannins do dry things out. And if you look under the "medical uses" section, they're currently being investigated for "antiviral, antibacterial and antiparasitic effects"--which I found rather interesting. Since I was sick this winter, I have been eating, what now? Why yes, split pea soup! And rye wafers! And gallons and gallons of black tea! And smaller but still way-more-than-ever-before portions of red wine! All of which turn out to be astringent, tannin-laden, phenolic foods with anti-everything-infectious properties!
I had never liked the taste of any of those things before, but since late March, I have lurved them with great and primal lurve. Here was my body, vastly smarter than me, disinfecting itself after illness. I had no idea! (Thank god my parents raised me to shut up and go along. They always taught me to listen to my body, to 'hear' my appetite and my tiredness and all those other things. Thank you, guys. Thank you.)
Let's take a look at the Ayurvedic division of the tastes again. Who gets to eat astringent foods? Pitta, oily, hot, and fiery. Kapha, wet and slimy. Makes sense. Who is (ordinarily, when not besieged by infectious agents) supposed to avoid astringent foods? Vata, the 'air' dosha, the one that's already 'dry.'
(Near as I can tell from answering about fifty billion dosha quizzes, I'm a vata--small, restless eyes, delicate bones, prominent joints, and I have a number of 'vata' complaints like insomnia and anxiety.)
So anyhow, this is all very logical, and doesn't involve anything crazy like eating only fruit, so I figured I might as well give it a try. I got an Ayurvedic cookbook out of the library and we'll see how it goes.