The latest Pro-biotic drink- article from The Hindu

[Guest guest]

Jai Guru Datta, This is an article from 'The Hindu' newspaper-

OurParimala

 

 

P robiotic' is the latest health mantra. Probiotics are sold in fancy capsules

at fancy prices

these days. But there is a probiotic drink that has been around for ages — it

is a thirst

quencher, a weight reducer, a source of vital nutrients, a body detoxifier, an

intestine

cleanser, replenishing beneficial intestinal bacteria, and relieves acidity,

indigestion,

diarrhoea and dehydration! Our humble majjige or buttermilk does all this,

carrying the

honour as lightly as butter floating on whey.

 

 

No wonder, Ayurveda considers buttermilk a health drink. In fact, besides all

the benefits

mentioned above, Ayurveda believes buttermilk helps shrink haemorrhoids, reduce

excess

kapha and pitta in the body, treat anaemia and insomnia, bloating of the

stomach, and even

the effects of poison!

 

A probiotic food, it has beneficial microbes that survive the digestion process

and go on to

shower a host of benefits on our bodies. This includes manufacturing vitamins

and

boosting immunity, improving digestion, and protecting us from cardiovascular

diseases

and carcinogens. The protein in buttermilk is also more easily digestible than

that contained

in milk. “Those with digestive problems are advised to drink buttermilk rather

than milk, as

it is easily digested,†says Dr. S. Anand Rangan.

 

Buttermilk is low in fat, but high in potassium, vitamin B12, riboflavin, and

calcium. This

makes buttermilk a powerful ally for people trying to reduce weight. “Apart

from being a

health drink that's low in calories, the astringent factor or rasa in buttermilk

helps the body

get rid of adipose tissue and extra calories,†says Dr. D. Shivashankari,

Ayurvedic physician.

 

Though it's a great drink during summer as it prevents dehydaration, sweating,

tiredness,

muscle cramps, nausea and headache, it is a great drink at other times too.

Buttermilk is

not just an Indian passion. Filmjolk is a type of buttermilk drunk in Sweden,

the Caucasus

has its Kefir, and buttermilk pancakes are a delicacy in South America.

 

 

The simplest dish on earth, you can literally whip it up in a jiffy. But curd to

which water has

been added is simply not buttermilk. “This concoction will still retain the

kapha (phlegm)

and pitta (heat), which are the characteristics of curd. On the other hand,

genuine

buttermilk actually helps reduce pitta,†says Dr. V.R. Seshadri, senior

Ayurvedic consultant.

Buttermilk has to be whipped up, not mixed up. In fact, we should consume only

buttermilk

and not curd after we cross a certain age, advise Ayurvedic practioners.

 

Remove the cream that forms on the surface of boiled milk. Set the milk to make

curd.

Then whip up the curd that forms and remove the cream again. The remaining

liquid is

buttermilk. Use a hand blender (or a mixer/juicer) to whip up one part of curd

with three

parts of water. Drink it just like that or chill it, add a sprinkling of salt

and asafoetida

powder for taste. You may also add crushed ginger or garlic, a sprinkling of

coriander

leaves, a bit of dry-ground curry leaf powder (because it is cumbersome to chew

or swallow

curry leaves whole), and you would drink your way to health.

 

Guess why traditional Indian meals are completed with this drink, rather than a

sweet?

“Drinking buttermilk at the end of a meal gives the entire gastrointestinal

tract an

antibacterial coat, while sweet dishes actually quell the digestive juices in

the body, leaving

the gastro intestinal tract vulnerable to invading germs,†says Dr. V. R.

Seshadri. Besides,

coriander helps digestion and acts as a carminative; curry leaves supply iron;

ginger and

garlic lower cholesterol and aid digestion; and asafoetida is anti-spasmodic.