In Ayurveda, the main basis for health is a good nutrition and digestion. The right combination of food is just as crucial as the right preparation and the right atmosphere when eating. Even the posture of the person who prepared the meal, takes effect on the properties of the food.

Of course, the meal should be tasty, seasonal and adjusted to age, gender and health status. Ayurveda distinguishes six flavors: sweet, sour, salty, pungent, bitter, and astringent.

Bitter vegetables include spinach, artichoke, chicory, watercress and endives. They get the metabolism going, stimulate digestion and support the breakdown of fats.

Astringent foods include legumes, buckwheat, cornmeal, hibiscus, nettle, rhubarb, St. John's wort, quince, sage and honey. These foods are supplementary and have a comforting effect.

Pungent mainly stimulates the production of digestive juices and supports the detoxification of the body and its purification.

Sweet includes: sugar, milk, butter, rice, bread and pasta. These foods are invigorating, nourishing, stabilizing and calming.

Ideally, each meal includes all flavors. Each of the flavors should be part of the diet in a reasonable amount at least once a day. Otherwise, a person is not completely satisfied, according to Ayurveda.