milk tonic

[Guest guest]

In many of the diffrent tonics and rejuvenatives that

ayurveda prescribes milk is a common ingredient.

Unfortunately some people are lacto-intolerant and

can´t take milk without upsetting their stomach.

What would be the best solution to this problem? Are

there some good alternative to milk? Perhaps there

even is a way to cure this allergie to milk...

 

thanks for your help

kris

[Guest guest]

Lactaid, it is free of the sugars we milk people cannot digest. It is also

available in pill form as well. That way you can continue to drink normal cows

milk. Lactaid is very tasty once you get used to it, but it does take some

time. Personally I do love it, and it works fine for me. Now if I could

digest and absorb my food as easily.............!!!!

Bonnie

[Guest guest]

That´s great, thank you for the tip. I will see if I

can buy it in sweden.

I began to wonder...since ayurveda is a science mostly

speaking of diffrent energies and that theses energies

are doing the real work in the healing process.

Then what happens if you remove some of the contents

of the food, in this case milk. Are these energies the

same, have some of it been lost or even altered?

I guess this question is also interesting in the

production of herbformulas and similiar stuff.

 

kris

 

--- bonniect <bonniect skrev:

 

>Lactaid, it is free of the sugars we milk people

>cannot digest. It is also available in pill form as

>well. That way you can continue to drink normal cows

>milk. Lactaid is very tasty once you get used to it,

>but it does take some time. Personally I do love it,

>and it works fine for me. Now if I could digest and

>absorb my food as easily.............!!!!

>Bonnie

[Guest guest]

Dear Members,

 

A number of messages have ben posted on the topic of milk. Milk is

blamed mainly due to toxin content from the pesticides and polluants

entering the cow's stomach and she eliminating through her milk.

Further her harmone manipulation aimed towards secretion of more milk

also causes poisoning of the milk. Homogenisation and

pasteurizination, together with addition of milk powder for

increasing fat content, also destroys its nutritive vitamins,

minerals and enzymes. Then what is the alternative?

 

"Oh God, is there any food on this earth, which can cure all diseases

from the root itself?" asked Vaidya Ashvinikumar to Lord Brahma.

Vaidya Aashvinikumar was the Rajvaidya to all Gods in Paradise, while

Lord Brahma is credited with all knowledge.

 

"Takra (buttermilk)!" exclaimed Lord Brahma. The sanskrit shloka

uttered by him can not be quoted here due to limitation of foreign

language being used for this post. However, the shloka means: the

person who takes buttermilk regularly never gets any disease and the

existing diseases being driven out by buttermilk, do not repeat. The

way "Amrut (elixir) makes gods happy in paradise, the buttermilk

makes humans on earth happy.

 

Buttermilk is healthy drink not only for Asians but is so for all

living in any corner of world.

 

How does it work?

 

The microchannels carrying nutrients to all cells in the body, when

they get clogged or blocked due to any reason, the particular organ

or system suffers in efficiency due to lack of nutrition. It is

essential to remove such blockages. The herbs or their combinations

which tackle these problems are termed "Rasayana" in Ayurveda. The

forces which cause the blockage or resistance must be removed.

The channels which cause transport are termed "strotas". Acharya

Charaka opines that buttermilk removes such blockages and purifies

the "strotas". This causes better movement (`ayana') of `anna-rasa',

the nutrients. When adequate nutrition is obtained by cells

("koshas"), they start working with full force.

 

Due to saturation or ageing of strotas during old-age, the control

systems of the body do not get adequate nutrients, which causes

ageing symptoms such as reduction of memory (dementia), reduced

vision, wrinkles on the skin, graying of hair, etc.

 

But those who take buttermilk regularly, do not age faster, keep

their arteries flexible for a longer time. Thus buttermilk is an

elixir ( param-amrutam) which keeps `Jara' (oldage) and `Vyadhi'

(disease) away. The ayurveda treats buttermilk as an excellent food

to keep cholesterol related problems miles away.

 

Yoghurt:

 

That Yoghurt helps reduction of LDL cholesterol in the blood was an

accidental discovery by a U.S. doctor. A set of 26 men and women, who

were taking yoghurt in excess of two litres a day, were checked for

blood cholesterol. The finding that they had very low LDL cholesterol

compared to control group, led to further research on the contents of

yoghurt. Since ayurveda knowledge is accumulated out of experience

rather than chemical studies, let us not complicate the issue. The

longevity of Bulgarian nationals, who take yoghurt regularly, may be

caused by healthy and strong heart.

 

Ayurveda mentions five different ways a buttermilk can be made.

Depending on the amount of water added to curd and the amount of

churning, five different products can result. But for maximum health

benefits, add at least half cup water for one cup curd, churn

adequately to produce butter, remove butter and take what remains,

after adding another half cup water. The properties of such a

buttermilk are appreciated by Acharyas. Sheetal (cooling), light for

digestion, extinguishing thirst, reducing Pitta, and reducing

fatigue.

 

By adding Saindhav salt (rock salt), the buttermilk becomes "Vata"

pacifier and "deepak" means appetiser.

 

In India, cumeen seed powder and salt is often added to buttermilk.

The cumeen seed powder adds to the cooling property of buttermilk and

keeps Pitta in check. By adding chopped coriander leaves, and

sometimes chopped onion pieces, buttermilk becomes stronger "Pitta"

pacifier. Cumin seeds, Coriander seeds, Fennel seeds, when soaked in

buttermilk, has highly benificial effect on endochrine glands. The

foods which are incompatible with milk, and best avoided when skin

diseases are present, are compatible with buttermilk however.

In U. P., Punjab, Haryana states of India, people drink "Lassi" where

amount of water added to curd is very little, and resulting liquid

either sweetened or salted. The sweet Lassi pacifies Pitta, but

slightly difficult to digest. The South Indian meal ends with rice

mixed with curd, while Gujarati meal ends with buttermilk. India is a

traditional land consuming milk and milk products. Very few have milk

intolerance. Up to 12 year age, the author of this mail had

breakfast consisting of whole grain bread, a large glass of

buttermilk or curd mixed with a little lime pickle. With animal

origin fat taken in thus, vegetarianism is adequate to keep the

health.

 

Aayurveda has studied buttermilk millenium ago. The buttermilk made

by adding water 25% by volume of curd is "warming", called "Takra",

and therefore should not be taken in summer. Excess diluted

buttermilk (100% water added to equal quantity butter) is "cooling"

in nature.

 

Care is necessary to see that curd is not sour and water added should

be taken warm in winter and cold in summer. Buttermilk is not

recommended after sunset. Especially for asthmatics. If must, make a

special receipe by adding a little gram floor, turmeric powder, Sweet

Neem leaves, green chillies, to kill its Kapha promoting tendecy.

 

A number of ayurvedic medicines, especially those for ulcer,

hyperacidity, "Sangrahani", constipation, acid reflux, piles,

jaundice are taken along with buttermilk. Thus buttermilk

becomes "anupana", the catalytic agent for the medicines.

 

Dr Bhate

 

 

 

 

 

ayurveda, kris <kristianfrisk>

wrote:

> That´s great, thank you for the tip. I will see if I

> can buy it in sweden.

> I began to wonder...since ayurveda is a science mostly

> speaking of diffrent energies and that theses energies

> are doing the real work in the healing process.

> Then what happens if you remove some of the contents

> of the food, in this case milk. Are these energies the

> same, have some of it been lost or even altered?

> I guess this question is also interesting in the

> production of herbformulas and similiar stuff.

>

> kris

[Guest guest]

Dear Dr. Bhate,

Thank you very much for that enlightening article.

Anita

[Guest guest]

Dr.Bhate's comments about milk are very interesting.

 

One further point that must be remembered is that milk (cow) is

generally produced from unhealthy cows. Cows have all of the same

health problems (Ama) that we have if they are not fed healthy

natural diet. My wife thought she had milk allergy because of forming

heavy Ama when taking milk. We found a source of grass fed naturally

raised cow's milk. She has had no problem taking this milk and its

products.Organic natural raised cattle fed proper diet for their

species and living natural life cycles including natural sexual

cycles for their species make healthy milk fitting for almost

everyone.

 

One old technique for making milk more digestable is to slowly cook

the milk with small amount of ginger. This milk made into curd is

digestable by most people.

 

Also remember that curd that has been kept to long is sour and not

healthy for many people. Best not to take sour curd or buttermilk.

Fresh and sweet fermented milk is more useful for more people - make

at night and eat fresh in the morning - or in the case of buttermilk

the fresher the better. For western people eating of aged cheeses is

not healthy. Also oversalted milk products - lassi, cheese, etc.

makes milk less healthy.

[Guest guest]

Vinod wrote that "milk (cow) is generally produced from unhealthy

cows. Cows have all of the same health problems (Ama) that we have if

they are not fed healthy natural diet."

 

I have come to same conclusion. In my country having northern climate

and short summer, cows are fed in wintertime (6 months) with treated

silage. At havesting silage is treated with hydrocholric or sulphuric

acid to increase its acidity under pH4. This treatment has no effect

on the nutritional value of the fodder and it can be stored to be used

for feeding the cows in winter time.

 

After this method was introduced together with homogenization of milk,

amount of lactose-intolerant people has increased and

lactose-intolerance is now uncommonly common.

 

Perhaps unnatural cow feeds, unnatural treatment of milk and unhealthy

way of dinking a glass of cold milk with meals has all promoted this

problem to become standard complaint among the population.

 

Ayurveda has wonderful way of treating lactose intolerance with diet,

herbs and guidlines. Eating kicharee daily as main course is

recommended until the intestines are working better. Many herbs that

tone the liver are also useful.