The Characteristics of Important Liquids and their Adjuvants (Anupand)

MILK

Milk Is believed to be nectar. In India, cow's milk is one of the best types of milk available, in view of the properties of the Indian breeds of cows, followed by goat milk and buffalo milk respectively. From the health point of view, goat's milk alleviates all three dosas. The milk of a Jersey cow (a breed of cow) is least effective in its properties. Though camel’s milk is salty in taste, it boosts the strength. Generally, the taste (rasa) of all types of milk is sweet (except camel's milk); its vipaka (postdigestive effect) is sweet, oily and heavy; and its virya (potency) is cool. It alleviates Pitta and Vata and increases Kapha.

Milk improves the intellect, is an aphrodisiac, provides strength and nourishment, builds dhatus and promotes rejuvenation. It has all the qualities of ojas, milk replenishes it. Milk is vital, it also adds to the life energy, relieves constipation, stops intrinsic hemorrhages (bleeding), brings smoothness in the body, helps in conception, aids in healing of wounds, enhances the complexion, strengthens the voice and calms the burning effects. It is beneficial in tuberculosis, chronic fever, hyperacidity, stomach ache after meals, stomach disorders, constipation, semen debility and emaciation. It also guards against old-age debilities. Regular intake of milk and ghee is particularly nourishing. It is considered to be a very good rejuvenator. Among all types of milk, cow's milk is considered to be the best and sheep's milk the least nourishing.

COW’S MILK

Among Indian breeds of cows, there are about 50 varieties. The milk of those cows is considered to be the best who graze in the forest on several types of vegetation and medicinal herbs. The milk of such cows is the best and considered as heavenly nectar.

Properties

Cow's milk is considered to be the best milk among all types of milk. It is sweet, oily, heavy, cool and nourishing, and it calms Vata and Pitta dosa. Properties of cow's milk varies (according to the different breeds of Indian cows) from cow to cow with differences in the color of the cow and the condition of the cow's uterus. The milk from a young cow is sweet, rejuvenating, nourishing and pacifies all three dosas. Milk from an old cow is not as nourishing. Similarly, milk from a black cow calms Vata dosa and is better in quality than milk from a yellow or white cow, which calms both Vata and Pitta dosa.

Advantages

It boosts the strength and intellect, improves lactation (in nursing women), strengthens the life-force, does not accumulate in srotas, works as a laxative, acts as a rejuvenator, minimizes the effects of oldage and is beneficial for people recovering from sickness or injury.

Indications

It is beneficial in cough, chest injuries, excessive thirst, chronic fever, dysuria and intrinsic hemorrhage (bleeding).

BUFFALO MILK

Buffalo milk is very white and pleasantly smooth. It has a higher total solid fat content than cow's milk, which makes it more creamy and thick.

Properties

Buffalo milk is much cooler, heavier and more oily than cow's milk.

Advantages

It is very good for people with sharp or 'burning1 digestive fire. It is considered as one of the best sedative for people suffering from insomnia. Buffalo milk contains a larger quantity of ghee compared to cow's milk. However, the quality of ghee from cow's milk is said to be better.

Disadvantages

It increases Vata, accumulates in the srotas and causes blockages.

GOAT MILK

Goat milk is not as widely used as cow and buffalo milk but it is also used medicinally, as it is light to digest. It is very beneficial for infants and patients.

Properties

It is sweet with an astringent flavor, cool and light in attributes. It is anti-diarrheal and absorbs water from the intestines (hence called grahi in Ayurveda).

Advantages

Boosts digestion by increasing the digestive fire and strengthens the appetite.

Indications

Goat milk has several medicinal properties. It is beneficial in tuberculosis, fever, bronchial asthma, intrinsic hemorrhage (bleeding), cough, emaciation and poisoning.

Normally unboiled, cold milk has a tendency to accumulate in the srotas and is heavy, while boiled thick milk is light and does not accumulate in the srotas. Generally, cow milk immediately after extracting, in a natural hot form (dharosna), buffalo milk that has been cooled after extracting (dharasita), and goat milk that has been cooled after boiling (srtasita) are considered best. But nowadays it is difficult to get freshly extracted milk and also because of microbes present in the environment, it is advisable to drink boiled milk (which then gets Pasteurized and safe from microbes). But according to Ayurveda, stale and old milk is not fit to use and is very harmful because after a certain time after Pasteurization, microbial colonization from the external environment may again hamper its quality.

Milk extracted in the morning is heavier and cooler than milk collected in the evening. Milk at night is needed for those who suffer from burning, irritation and acidity caused by food taken during the daytime.

SUGGESTIONS

Milk boiled without adding water turns heavy and oily, If water is added and then boiled until the water evaporates, it becomes light. Adding spices such as long pepper, dry ginger, turmeric and liquorice while boiling, reduces Kapha aggravating properties. It is believed that one who begins the day with a glass of water, takes diluted yogurtor buttermilk after lunch and drinks a glass of milk before going to bed, remains everhealthy and free of illness. Do not use milk if the taste, color and smell of milk is altered or the milk has fermented. Do not take salty and sour things with milk. It is an opposite combination and can lead to skin diseases such as dermatitis. Cream of milk is rich in oil, calms Vata and Pitta and is an aphrodisiac (increases semen). Milk of a cow that has recently calved is heavy, thick, aggravates Kapha and is rich in protein. It also has a tendency to accumulate in the srotas (channels). Khoya (dried and condensed whole milk) is heavy, oily, strengthening and an aphrodisiac (semen boosting). Cottage cheese and curdled milk is strength-providing but is lighter than khoya. Whey (water left after curdling milk) is very nutritious and strengthening. It is beneficial for people suffering from weak digestion. (Excerpted from the book ‘ A Practical Approach To Th Science Of Ayurveda: A Comprehensive Guide For Healthy Living’ authored by Acharya Balkrishna)