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

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

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