Description

Ayurvedic educator, Mary Thompson discusses the eight factors affecting food utility and digestibility. The eight factors which Mary breaks down are:

1. Prakruti - the nature of the food.
2. Processing - its impact on the quality of the food.
3. Food combining - choosing ingredients.
4. Quantity - tips on portion size and when to stop eating.
5. Habitat - where your food comes from.
6. Time - time of day, time of life, season.
7. Conscious dining - awareness during all stages of food preparation, eating and digestion.
8. Self-Responsibility - making empowered choices.

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Thanks for listening!