Happy Cows - an Ayurvedic Expert´s impressions

01-20-2002, 09:25 AM

AYURVEDIC ARTICLE:
Radiance Dairy - An Ayurvedic Expert's Perspective on Organic Milk
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It's milking time, the sun is setting, and a wide expanse of pink and violet sky
meet the golden harvested prairies in November at Radiance Dairy in southeast
Iowa. About 80 cows moo-ving in single file are merrily making their way into
the milking barn. Francis Thicke, owner of Radiance Dairy, Fairfield (Iowa,
USA) introduces Harriet the cow to visiting ayurvedic expert Rama Kant Mishra.
Vaidya Mishra, who first tasted Radiance Dairy milk in 1994, was overjoyed to at
last meet the cows who give such nourishing milk. "When I first saw, smelled and
tasted this milk in 1994, I was immediately reminded of the raw milk I drank as
a boy in my small village in India. It is the one milk in this county that is
like the divine milk I drank in my childhood. Ever since then, I have been a
fan of Radiance Dairy."
Once the cows are in the barn, they are fed organic barley which they consume
like it's candy, pushing and shoving to get at it. "I was very impressed with
the dairy, the whole environment is very clean. The udders are cleaned prior to
milking, and most importantly, the cows are well cared for and loved by their
owners.
The cows are not injected with hormones and are fed only pure food. Francis also
plays Maharishi Gandharva Veda music which Maharishi Ayur-Veda believes creates
soma in the milk and in turn enhances the milk's intelligence. Soma, according
to Maharishi Ayur-Veda, is the impulse of creative intelligence which connects
body and mind by physical existence and consciousness. Vaidya Mishra also made
a suggestion that Francis play Sama Veda, which will increase even more soma in
the milk. Once milking starts, the cows become quiet, sort of meditative and the
room is filled with a joyful silence. Vaidya Mishra assures Francis that the
cows enjoy being milked and are fulfilling their dharma in this way.
The milk is then pasteurized - heated just enough to kill the bacteria.
Maharishi Ayur-Veda understands that milk is a very special product, not just
physically but on a more refined level - the level of intelligence. The more
the milk is processed, the less intelligence and live, good bacteria is present
and that greatly reduces the quality of the milk. Therefore, any processing such
as reducing fat content or inserting vitamins, is tampering with nature's
intelligence and reduces the quality of the milk. The more intelligence in the
milk, the greater the health benefits.
The type of food the cow eats is of great importance. It should be of the
freshest origin, which in turn produces the highest quality milk. Radiance
Dairy feeds their cows non-contaminated, fresh grasses and barley. Barley has a
kairshna value which means it will not create heaviness. Cows that eat wheat
create milk that is a little heavy to digest and too much of this milk can
increase congestion or kapha.
If you notice a stuffy nose from drinking milk, Vaidya Mishra recommends that
you boil water and then combine 50% boiled water to 50% boiled milk. Then add a
pinch of cardamom, cinnamon, or ginger. This will make the milk lighter and
reduces the fat naturally without disrupting the quality of the milk. The
cinnamon helps metabolize the sugar and carries the nutrients of the milk to
the brain. Cardamom and ginger help with overall digestion and ginger helps to
pacify kapha.
Vaidya Mishra further explains that non-organic milk sold in grocery stores may
be many weeks old and is filled with antibiotics and hormones, and that the
process of homogenization, which includes removing fat, inserting preservatives
and vitamins, depletes the quality of the milk. These cows are often overmilked
and locked up without the freedom of grazing. The end result is that the milk
is difficult to digest and does not have much benefit for our health, and in
fact, may be harmful by clogging the channels of the body called shrotas.
Clearly, we are also ingesting the antibiotics and hormones which, with regular
consumption, may lower our immunity and cause further imbalances.
Here, Vaidya Mishra quotes the ancient ayurvedic texts regarding the value of
milk: "Cow milk is of the sweet taste and it remains sweet even when digested.
Many foods have a sweet taste but once it reaches the stomach turns sour. Milk
is a good source of blood tissue, gives stamina, lubricates the channels,
pacifies both vata and pitta, enhances reproductive tissue, enhances ojas
(finest by product of digestion in the body), helps to rid impurities from the
blood and the tissues and creates pure rasa (bone) tissue. It also creates
internal smoothness and suppleness that helps to lubricate the channels that
carry out excess doshas and malas (waste). Regular use of milk has an
anti-aging affect that enhances immunity against diseases. If milk is not
prepared or taken properly, it can clog the channels."
Milk greatly enhances ojas, increases healthy tissues, intelligence, and
happiness. Vaidya Mishra further explains that food which the body can easily
handle such as sweet pears or warm milk greatly enhances reproductive tissue
and increases ojas. Ojas and reproductive tissue support the health of other
tissues such as muscle, fat, bone, bone marrow, blood, and blood plasma.
Inbetween each of these seven tissues is a gap which emits ojas. All seven gaps
produce some ojas. Milk produces "instant ojas" on all levels whereas with other
types of food, it takes 30 to 40 days to produce ojas.
If agni or digestion is low, milk may cause over lubrication which may result in
a stuffy nose. It is then best to dilute the milk by using 50% boiled water and
50% boiled milk along with one or more of the spices mentioned above. Both
growing children and adults should have at least 2 cups of milk per day. There
should not be a weight gain problem if you dilute the milk with water and add
spices.
In India, cows are worshipped as Mother Divine. Vaidya Mishra says that cows
provide nourishment just like a mother and milk is divine, motherly. Milk gives
health. It has a medhya quality which means it is good for mental functioning
and memory. From milk we get butter, ghee, paneer (fresh cheese) and yogurt
which contain GI friendly bacteria. It is filled with calcium and essential
proteins also.
Tending to the care of cows is a nobel undertaking. Happy cows produce happy
intelligent milk and from drinking such milk we will all enjoy more happiness.
So the next time you're in the grocery store, look for organic non-homogenized
whole milk. Remember Vaidya Mishra's words of wisdom and drink to your health!
Source:
http://www.yourayurvedastore.com/new...le-gomilk.html