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Ayurveda emphasizes the need for regular consumption of milk and, moreover, asserts: every healthy person should drink milk. The person is not able to digest milk, can be considered ill, in need of treatment that will allow him to eventually re-start to drink milk. The postulate of the benefits of milk in Āюрведе not subject to any doubt. Why is milk given such importance?
Milk and dairy products in Ayurveda
As justification it is possible to identify a number of reasons:
- blend in the milk of many health enhancing qualities:
- Frisia - is an aphrodisiac, nourishes the reproductive tissue (shukra-dhatu) immediately upon absorption;
- ocasia (ojasya): increases Ojas (essence of tissues);
- deepana (dīpana) — enhances the digestive fire;
- Diwaniya (jīvanīya) — supports life, it improves blood flow to bodily tissues;
- pinana (prīṇana) — satisfies, nourishes bodily tissues;
- manskar (manaskar) — improves activity of the mind;
- balia (balya) — gives strength;
- milk supports the body's defense mechanisms (vyādhikṣamatva, immunity) that manifests in strengthening the ability to resist the disease (vyādhi utpad pratibandhakatva), and also in active resistance to its development and in weakening the forces of disease (vyādhi bala virodhitvam);
- milk anekauṣadhi-rasaprasādaṃ prāṇadaṃ — is a gift, which is the essence of many drugs, the life giver (su su.45.48);
- milk belongs to the group of sarasamma (sarvasatmya) products useful to all (sarva-prāṇabhṛtāṃ — all living beings) that are useful at any age (jātisātmyāt — birth), this is stated in the Sushruta Samhita, Strathan, Chapter 45, 48-49.
The opinion that milk is, by definition, is not digested, causing flatulence, allergies, and other health problems, is wrong, then there are errors. Similar effects can be caused even by a wrong intake of plain water. If a person has no digestive issues, and comorbidities, properly prepared milk taken in moderation, normally absorbed and will nourish the body. Moreover, it is believed that cow's milk is the best (relative to other types of milk), because it is the best Rasayana Dravya (rejuvenating, healing, extending life of the substance) and also stronger than other types of milk increases Ojas (immunity). Hatha-yoga-Pradipika recommends milk to build a daily diet of yoga practitioners.
Quality and action Milk has a sweet taste and vipaka (the metabolic effect of food or drugs in the final stage of assimilation of substances by the tissues of the body. Sweet vipaka has an anabolic effect), buttery, strengthens Ojas, nourishes the tissues, calms Vata and Pitta, is an aphrodisiac (means, in General, enhance the vitality of the body, including enhancing fertility), increases Kapha; it is heavy and cold. Cow's milk revitalizes and rejuvenates. It is useful for weakened after injury, and strengthens the mind, gives strength, adds breast milk, and weak. Cow's milk cures exhaustion and fatigue, dizziness, disease, poverty, and the unfortunate (alakṣmī – bad luck, bad luck, misfortune, destitution, poverty, distress and disease caused by these conditions), shortness of breath, cough, abnormal thirst and hunger, chronic fever, difficulty with urination and bleeding. It is also used in the treatment of alcoholism (alcohol completely opposite of Ojas). As can be seen from the description, the positive effects are many. They occur with proper use of milk. Yes, milk increases Kapha dosha. Yeah, it's heavy, cold and oily. But all the so-called "negative" effects caused by these natural properties of milk when improperly used (for example, excessive amount, wrong preparation, the use of cold milk, etc.). The correct consumption of milk is beneficial at any age, it is especially useful for exhaustion, for children and the elderly. Warm milk the cows milked (dhāroṣṇa) — increases strength; it is light and cooling. Such milk is like nectar. It balances the three doshas and stimulates digestion. But cooled down after milking, it unbalances the three doshas. Regular consumption of cold milk, along with other factors, can lead to rheumatic diseases; while the warm, freshly drawn milk (dhāroṣṇa) has no such a pathological action. Cow's milk is useful when it is able dhāroṣṇa, or when it is properly cooked. Goat's milk is useful when it is cooled after boiling. Milk from cows black — top qualities, it calms the three doshas. Cow milk cream color calms Vata and Pitta-dosha. Milk from white cows increases Kapha-dosha and it is more difficult for digestion.
The action of milk taken at different times Milk is good to take, especially in the daytime. Milk taken in afternoon, nourishes and acts as an aphrodisiac and as a stimulant of digestion, of appetite; it increases the power, soothes Kapha and Pitta dosha; facilitates urination disorders. Milk taken in the morning, gives strength, strengthens the body, supports digestive fire. Milk taken in the evening, calms the three dosha, increase strength in children, improves vision, stimulates spermatogenesis, treats exhaustion and other illnesses. However, if the milk taken at night, you should not immediately go to sleep. If a person sleeps immediately after taking milk, he shortens his life. You should also not take milk right after dinner, otherwise it can not digest. When milk is used in combination with sugar, it increases Kapha-dosha and calms the Vayu (Vata dosha). Some sources are of the opinion that the night can be consumed only milk. But it also means that the milk in this case is taken separately from the whole, and the person doesn't fall immediately to sleep.
Contraindications You should not consume milk, whose color and taste was different, which turned sour (but has not yet become curd) or got corrupted. It can not be used mixed with sour or salty tastes with any fruit, including bananas (Charaka-Samhita, su.26.84: moca payasā saha viruddham - banana with milk is not combined), because this combination can give rise to many ailments such as skin diseases (kuṣtha). You should also not drink milk in incompatible combinations (e.g. honey, as honey should not be consumed in hot form, and milk — you need to eat it hot). Moreover, milk is not indicated for low Agni (agnimandya), beginning with fever (navajvara), Amadora (a painful condition associated with the accumulation is not properly digested or fully digested food), and other pathological conditions, often Kapha etiology.
Indications Properly prepared milk is especially useful for those who have a strong (and even pathologically strong) the digestive fire, and for those who are exhausted. Milk encourages the production of breast milk in nursing mothers. In addition, milk is indicated for the following disorders: excessive thirst or hunger, chronic fever, asthenia, bleeding, swelling, heartburn, heart disease (only wool-type and with a balanced Agni), diarrhea, chest trauma, urinary disorders etc. However, most of these pathologies milk is only part of the rational therapy. Milk foam (phena kṣiīra) calms the three doshas, as has the quality of lightness (laghu) and lubricity (snigdha); it cools (śīta virya). It increases the appetite, digestive fire and gives strength. It is useful in diarrhea (atisāra), low Agni (agnimāndya) and chronic fever (jīrṇajvara). It treats colic (śūla), swelling (śopha), Amadora (āmadoṣa), cough (kāsa) and intermittent fever (viṣama jvara); wounds to the chest (uraḥ sandhāna), hiccups (hikkā) and shortness of breath (śvāsa).
The milk Milk, cooled after milking, heavy for digestion. Heated (boiled) and taken warm/hot, it soothes (mostly) Kapha and Vata dosha; heated and cooled — soothes Pitta dosha. Consumption of raw or improperly prepared milk causes excessive mucus secretion (and, consequently, blocking channels) and severity. Recipesenjoy milk (made without cooking) slime and heavy [for digestion], it gives Amadora (endogenous toxins, generated by accumulation is not properly digested or fully digested food). The use of properly prepared milk causes the opposite effects. However, if the milk is cooked for a long time, it becomes harder and fatter in proportion to the evaporation. Fresh milk (dhāroṣṇa) – perfect milk, manifesting only positive properties. If the milk is cooled after milking or constantly, it is necessary again to make a similar pair. To do this, add a bit of spices suitable for the condition of the digestion and the Constitution. This is necessary in order to resist the natural gravity and cold milk. The milk is then three times brought to a near boil, but not boil. After you do this several times to pour the milk from a great height from one vessel to another to saturate it with air, thus facilitating even more. The milk should be hot but not to burn. When excess Pitta dosha should be slightly warm, slightly cooled. The amount of milk is chosen by the strength of digestion, it should not cause heaviness during and after absorption, or excess Kapha dosha. It is not recommended to re-heat the boiled milk. Milk from the cows deprived of their calves [for example, if the calf was taken away, lost, or died, resulting in an excess of all three doshas.
Dairy produce It is well known that many products derived from milk, and almost all of them are very different in effect from the milk. This suggests that they should be considered separate products. Text Ashtanga Hridayam, Strathan, Chapter 5, verses 29-41, sheds light on this question. Refer to the translation.
Yogurt, kefir, yoghurt and similar products (dadhi) Dadhi, has sour taste and sour vipaka fixing action (graha); dadhi heavy, hot, calms Vata dosha, increases fat tissue, seed, strength, Kapha, Pitta and blood; strengthens the digestive fire and creates swelling. [The use of dadhi] increases the appetite, eliminates food aversion, cures intermittent fevers, fever with chills, rhinitis (Vata-type), dysuria, and low-fat — malabsorption syndrome. Charaka in the beginning of the 27th Chapter describes Strackany the most pronounced actions of different groups of products. For dadhi is the formation of edema (dadhi śophaṁ janayati). Dadhi should not eat at night, especially should not eat hot (heated). Also [dadhi] should not be taken in the spring, summer and autumn. [Dadhi] should not be used without honey, ghee, sugar, Amalaki or without the soup of Masha. [Dadhi] should not be consumed daily or consume immature (for example, when the milk is sour, but has not yet become curd). Otherwise, intake of dadhi will create a predisposition to fevers, hemorrhage, herpes (or erysipelatous inflammation), eighteen types of severe skin diseases (including psoriasis, etc.), anemia, dizziness.
Takra Easy [for digestion], astringent and sour in taste, takra strengthens the digestive fire, calms Kapha and Vata dosha. It treats edema, ascites, hemorrhoids, malabsorption syndrome, urinary retention, anorexia, gulma, diseases of the spleen, complications due to improper medication ghee, poisoning and anemia.
Preparation takri Two parts, dadhi mixed with one part water, [the mixture] pachtaya [whorl] until, until the separated oil; [the liquid] takra, [she should be] neither too dense nor too liquid. In modern India it is the basis to prepare the drink Lassi. Will now be called various harmful combination [of products] ... the fruit of the banana [not combined] with milk, or dadhi tacroy. The fruit banana is incompatible with tacroy and dadhi. Whey (Mastu; the liquid that separates on standing yogurt) Whey has the same qualities as takra. It's light, poslabljaet, clears channels, relieves occasional constipation. Serum calms the Vata and Kapha dosha, cleanses the channels.
Butter (navanita) The butter obtained from dadhi, cools and is an aphrodisiac. Improves the digestive fire, structure and skin, gives strength. Improves the intestinal absorption, soothes Vata-, Pitta-dosha and is beneficial for blood. Treats exhaustion, hemorrhoids, facial paralysis, cough. Butter derived directly from milk, improves the intestinal absorption. It soothes bleeding and cures diseases of the eyes.
Ghee Melted butter is perfect to enhance intelligence, memory, discretion, metabolism and strength [resistance pathological basis]. It increases the quality and duration of life. Improves the seed and the vision. Perfect for elderly and children and wish [healthy] offspring, beauty, youth and a pleasant voice. Treats after the depletion of [mental and physical] injuries. Helps with erysipelas and herpes, exhaustion after surgical interventions (option: stab wounds), moxibustion (option: burns). Cures diseases of Vata and Pitta, poison, insanity, tabes, luck (option: disease born of poverty) and fever. Ghee is the best among all oils. It cools. Is the best deterrent against aging. Being prepared [in different ways with different substances] in the form ghrita, it has countless [healing] powers and is able to treat thousands of diseases. Old ghee [the age of ten years or more] treats alcohol and drug intoxication, epilepsy, dizziness with fainting, diseases of the head, ears, eyes, and female trouble. It cleans and heals ulcers and wounds.
Other milk product In Ayurveda-sastra describes the qualities and dairy products such as cream (Sarah, santanico), immature sour (munduk;), cheese, paneer, curd (kilala); low-fat cheese, obtained from takra (takra-Pinda); colostrum (Piusa, milk cows within 7 days post partum); milk in the second and third week after calving (Morata); curdled milk when cooking which added takra or dadhi (Curcic); not exposed to heat treatment, sour from the addition of sour milk (kṣīra-Maka) and other products. Unripe curdled milk removes all three doshas out of balance... Colostrum, the milk in the second and third week after calving, cheese, paneer, curd help to all those who have pathologically strong digestive fire and those who suffer from insomnia. It is a heavy, hearty, nourishing bodily tissues and seed products; they soothe Vata dosha. Low fat cheese (derived from takra) is an aphrodisiac; it is heavy for digestion product with a cleaning of the mucus, drying, fastening properties. Santanico heavy [for digestion], oily, cooling; removes the pathology of Pitta-dosha, Vata dosha and blood (rakta); feeds and nourishes the body, gives strength and is an aphrodisiac. Talking about the fresh layer of cream removed from the surface SkypeToGo milk. Curcic is the curdled milk, when cooked which added takra or dadhi. Celata (cheese, panir, curd) is a solid mass, pressed from Curcic. In this Sloka, Karaki says that these products - Curcic, celata (cheese, panir, curd) and dadhi - not suitable for daily use. It also confirms Vagbhata, describing the action of kilate, Piusa, Morana and similar products in the fifth Chapter Strackany. Celata, Piusa, Curcic, Morana and similar products give strength, increase seed, Kapha and induce sleep, they are heavy [for digestion], cause obstruction of channels and constipation, and remove all the three doshas out of balance.
Dairy products and yoga practice In General, Hatha-yoga-Pradipika recommends practicing yoga to dairy in food, but it is not recommended to drink, dadhi and takru. In conclusion, it should be noted that the use of dairy products should be prudent, because even a healthy person it is useful to eat every day just some of them (for example, milk, ghee). Dairy products will maintain the health with proper reception, taking into account not only their qualities and actions, but also the individual characteristics of the individual constitutional type, the strength of the digestive fire, vikriti, as well as the time and place of reception of the current season and much more.published
Source: ayurvedika.ru/blog/milk/
