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Lifeless Leftovers

If you put your dinner on ice, it might lose its essential energy.

By Linda Knittel

Let's face it: aside from the occasional batch of soup or chili, most foods do not taste better the second day. Sure, you can blame it on refrigeration, reheating, or the fact that eating the same dish two days in a row is not culinarily exciting, but from a yogic point of view, the real problem with leftovers is that they have lost their prana, or "vital energy."

From an Ayurvedic perspective, foods devoid of prana inhibit digestion and impede well-being. "Basically, when you keep food for a long time, it takes more energy to digest it than you reap from the food itself," says Sarasvati Buhrman, Ph.D., Ayurvedic practitioner and co-founder of the Rocky Mountain Institute of Yoga and Ayurveda in Boulder, Colorado.

Perhaps worse, food that lacks prana lends nothing to the creation of the body's ojas (life energy). Traditionally, it is believed that the food we consume replenishes all the tissues of the body and becomes ojas in about a month. "Ojas permeates the entire mind-body complex and has a lot to do with resistance to illness," Buhrman says. So if you eat food that lacks prana, you may lack the resources for optimal health.

"The body's inability to metabolize foods that are not fresh results in the formation of ama, or toxic undigested material," adds Shubhra Krishan, author of Essential Ayurveda: What It Is and What It Can Do for You. This substance clogs up the vital channels of the body, disrupting digestion and ultimately giving rise to everything from fatigue to disease. Since food begins losing prana the moment it's disconnected from its life source, it is important to create meals using only the freshest ingredients and to take care not to overcook them. Try not to cook meals ahead of time; if possible, make a few separate trips during the week to buy fresh produce. And instead of buying frozen, canned, or processed foods, reach for those that are still closest to their original state, such as fruits, nuts, and freshly cut greens.

But cooking each meal from scratch is a luxury many of us don't have. Besides, shouldn't modern refrigeration afford us some leeway in this area? "Maybe refrigerated food loses prana less quickly—we don't really know," Buhrman says. "I don't encourage people to cook food over the weekend and eat it throughout the week, but I think eating leftovers within 24 or 48 hours at the maximum is probably all right."


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Reader Comments

jp

Yoga Journal busted! I agree with the comment that the articles should be more practical and apply to normal people. If the recipes they give are for about 6 servings, why are they advising people to not overcook? There's no consistency there. But this is the same publication in which most articlse assume the reader is female and frequently assumes one has a family.

Leigh Ann

It's a wonderful idea, but I haven't found a a way to do it.

I have been cooking on the weekends for my week for years, and it saves me time, money, and utilities.

Given the choice between eating takeout of fast food and eating my own all natural cooking from scratch, I choose my own food every time.

Dee

How is the prana of food measured? How can you tell that it has been lost?

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