The Ayurvedic Viewpoint on Dairy Products
In Ayurveda, milk* has a significant role. Some ayurvedic products should be taken with milk for the best benefits. In Ayurveda, milk is frequently used to make a variety of products, including cosmetics like Neelibringadi Keram and medicines like Indukantha Ghritam. The most common dairy products are examined from an Ayurvedic perspective in this article.
The curd, also known as dahi, has a sour flavor and is hot in potency. Contrary to what the general public believes, curd takes a long time to digest. It boosts digestion, fat, semen, Pitta^, and Kapha. Curd should not be consumed at night or during the seasons of Vasanta (Spring), Grishma (Summer), and Sharad (Autumn). Curd is used as a dysentery remedy once the cream has been removed. You cannot overlook the significance of not heating curd.
Takra, or buttermilk, has a sour flavor and is astringent in nature. It is easy to digest, and it mitigates both Vata and Kapha. It increases digestive power. It has a hot potency akin to curd. It is advised in cases of abdominal tumors, anemia, piles, etc. The curd-to-water ratio in ideal buttermilk is 4:1. Buttermilk is used as a remedy in the case of excess consumption of fats. It is to be avoided in the summer because of its hot potency. In Ayurveda, buttermilk is used in the preparation of some products, such as Punarnavadi kwatham. Dahi mastu, the watery portion of curd, has laxative qualities, and its features are similar to those of buttermilk.
Buttermilk that is made by entirely eliminating the butter vitiates dosha, whereas buttermilk that is made without removing the butter offers the body strength. Buttermilk that has half the butter in it improves digestion.
Takra includes 1/4 of water, making it the perfect buttermilk. Ghola is a sort of buttermilk that has been churned without water, whereas Mathita is a variety of buttermilk that contains an equal amount of water.
The cold potency of Navanita, or butter, is well known. It enhances physical strength and complexion. Fresh butter is an aphrodisiac and aids digestion. It can be used to treat Vata and Pitta vitiation as well as eye diseases.
The power of ghrta, or clarified butter, is chilly. It extends life and improves skin tone while improving memory and intelligence. Ayurveda thinks in Vata and Pitta imbalances, insanity, and chronic fever, ghee or clarified butter is highly helpful. In Ayurveda, aged ghee — that is, ghee older than 10 years — is regarded as nectar. Along with its unique traits, it possesses all the qualities of fresh clarified butter. It is helpful for treating conditions of the head, eyes, and ears.
Rather than accepting widely held beliefs about food, learn about it explicitly. Because Ayurveda views food as medicine, it is crucial to understand what one consumes.
Stay informed and healthy…..
Reference:
Ashtanga Hridhaya sutrasthana
Foot Notes
*- https://medium.com/illuminations-mirror/milk-and-ayurveda-70a0af6332da
^- https://medium.com/illuminations-mirror/tridosha-is-it-really-harmful-f52906ab6a6e
