Doshic drinking
Note: If you do not consume alcohol, good for you! That’s clearly a healthy choice and will serve you.
If you’re like me, and enjoy selectively - then this article is to help you choose your poison to be the best fit for your needs. ;)
First off, I think it is worth saying that alcohol based herbal infusions have been used medicinally for thousands of years. The healing uses of spirit based preparations (wine, draksha, vermouth, etc) from an Ayurvedic perspective:
- Increase digestive capacity (breakdown and absorption of food nutrients)
- Burn off biofilm buildup
- Increase circulation
- Reduce Kapha imbalance (short term benefit) - disinhibit expression for release
- Sedation (think hot toddy)
- To counter deepseated Vata and Kapha imbalances
Of course, everything in moderation (despite most health trends).
How we choose day to day is based on what our body’s patterns are that day. The main thing with “fire water” to be aware of is if you are already overheated.
Here’s a quick self check in to screen for signs of being too hot (Pitta imbalance):
Loose stools, diarrhea, more than 3 BMs a day, urgent BMS
Night waking between 1-3am
Hot flashes
Inflamed joints
If you have any of those patterns, drinking more will likely aggravate your symptoms.
If you tend towards these signs of excess heat, choosing less heating beverages will be a longer term approach, along with balancing heat with other tools to cool you down.
Here’s my cheat sheet to see what is perhaps a better choice. If you’re in winter and it’s a cold dark night, you can handle more heat because you are countering a lot of cold energetic inputs. If it’s a summer scorcher and you’re out in the sun, then it’s way more important to choose less heating options.
We need to be fluid with our needs, as they are always changing with context.
|
Alcohol |
Less heating |
More heating |
|
Beer |
Malt, hops, barley are all cooling; also served chilled and bitter taste (cooling) |
Darker, sweeter beers are more inflammatory. Gluten sensitive folks are often more inflamed by grains. |
|
Wine |
Light, cold and dry is the most cooling. Dry wines have less sugar content, which means less inflammation from the microbiome changes post consumption. Organic, and sulfite free (rare) least reactive. |
Spicy, sweet (pinot grigio), deep red, more tannins and sulfites are more inflammatory. |
|
Spirits |
Clear and bitter, more cooling. Herbal ingredients support digestion (eg gin, vermouth). |
Darker (reposados) and sweeter end up with more heat. Grains matter for those who tend towards inflammation - so know what is being fermented (eg corn vs rye vs agave) and choose what works for your body. The more commercial and processed, the more BS to react to. |
Need a post drink protocol?
Check out my three quick kitchen tools for regular inflammation reduction. Also, mineral hydration, lemon, and magnesium - bonus if you do this before bedtime and wake up with the benefits.
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