Southwestern cooking tends to play with the flavors spicy/salty and sour/sweet – think margaritas with a salty rim as an example. They complement each other well and provide a balanced taste sensation.
The sour taste aids in digestion and helps to fuel appetite. It increases amylase which is the digestive enzyme secreted in the salivary glands in the mouth to start the breakdown of carbohydrate. Sour foods – especially citrus, start the flow of bile, which helps aid in digestion. Sour fruits are usually high in Vitamin C, so are also excellent antioxidant.
Increasing your intake of sour flavors is as easy as adding lemon or lime to water. But it has to be from the real fruit, flavored water does not have the nutrition benefit. Starting the day with the juice of ½ of a lemon squeezed into a cup of warm water is a wonderful way to purify the GI tract and prepare the body to breakdown the first meal of the day.
Sour foods highlighted in today’s menu include
1 Lad, Vasant. Textbook of Ayurveda Vol I: Fundamental Principles of Ayurveda. Albuquerque: The Ayurveda Press, 2002. Print. 241-242, 244-245.
2 Pole, Sebastian. Ayurvedic Medicine: The Principles of Traditional Practice. London: Churchill Livingston, 2006. Print. 63-64.
3 Lad, Usha and Dr. Vasant Lad. Ayurvedic Cooking for Self-Healing. 2nd ed. Albuquerque: The Ayurvedic Press, 2006. Print. 232-238