Buttermilk: A wonder nectar for human being

Introduction:-

Buttermilk is called "Takra" in sanskrit.Buttermilk is one of the common food item described in Ayurveda to use for various types of disease.In present era it is also used as regular  food item in most of the parts of India.

In Ayurveda it is explained that the Agni dushti (Imbalance in Digestion) is the root cause for all the disease and Buttermilk is very useful in the disease caused by Imbalance of Digestion or in metabolic Disorders.

In Ancient sanskrit textbook called "Vaidyakiyashubhashitasahitya" it is mentioned that,God in heaven got immortality due to AMRUTA (nectar) and on earth Takra (Buttermilk) is for human to be immortal.

Buttermilk in Classical Ayurvedic Texts:-

We can find the reference of Buttermilk and its quality and uses in all the classical Ayurvedic Texts but here the reference from CHARAKA SAMHITA is quoted.

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• Buttermilk is useful in following conditions,

1. SHOPHA (oedema)
2. ARSHAS (Hemorrhiods)
   
3. GRAHANI VIKAR (Irritable bowl syndrom or Malabsorption syndrom)
4. MUTRAGRAH (Difficulty in micturition)
5. UDAR ROGA (complex term for Disorders of abdomen)
6. ARUCHI (Anorexia)
7. PANDU (Initial stage of liver disease or anemia )

(Reference: Charaka samhita,sutra sthana,27:229)

• Regular use of buttermilk is good for Oedema,Hemorrhoids and irritable bowl syndrom or metabolic Disorders.(Reference: Charaka samhita,Sutra sthana,25:40)

• Buttermilk is taken with Haritaki(Terminalia chebula) for Diabetic disorders.(Reference:Charaka samhita,Sutra sthana,23:17)   
  

• Buttermilk is the best medicine for the Hemorrhoids caused by vata and kapha Dosha.Here for Hemorrhoids caused by Vata dosha ,a buttermilk is taken with butter in it and for Hemorrhoids caused by kapha dosha a buttermilk is taken by removing butter.(Reference: Charaka samhita,Chikitsa sthana,14:78)

• Use of buttermilk with different drugs in the udar roga(Diseases of abdomen),

1. Sannipata udar: Trikatu (Mixture of Zingiber officinale,Piper longum and Piper nigrum),Kshara(Ash of barley) and Sindhava lavana (Rock salt) is taken with buttermilk.
2. Vata udar: Pippali choorna (Powder of piper longum) is taken with buttermilk.
3. Pitta udar: Sugar candy and Glycyrrhiza glabra is taken with buttermilk.
4. Kapha udar: yavani (Trachyspermum ammi),Sindhava lavana (Rock salt ),Jeera(Cuminum cyminum) and Trikatu (Mixture of Zingiber officinale,Piper longum and Piper nigrum) is taken with buttermilk.
5. Plihodar:Madhu (honey), taila(Sesame oil),vacha (Acorus calamus),Shathva(?),kustha (Saussurea lappa) and Rock salt is taken with buttermilk.
6. Jalodara: Trikatu (Mixture of Zingiber officinale,Piper longum and Piper nigrum) is taken with Buttermilk.
7. Baddhodara: Hapusha (Juniperus communis),yavani (Trachyspermum ammi),Ajaji(?) and Rock salt is taken with buttermilk.
8. Chidrodar: Honey and piper longum is taken with buttermilk.

Takra aristha:-

Takra aristha is one of the Fermented Medicine preparation explained in Ayurveda which consists Buttermilk as main ingredients.

In charaka samhita we find two references for this.

• One is chiktsa sthana,14:75 ,in this the effect of Takraristha is as below,

1. It stimulate Digestion power.
2. It improves taste in mouth.
3. It improves skin colour.
4. It removes itching and  swelling in anal region.    
   
5. It allows the dosha to act normally.
6. It improves the strength.

• Second is in chikitsa sthana,15:125,In this the effect of Takraristha  is as below,

1. Stimulates the digestive power.
2. Decreases the swelling.
3. Act on Hemorrhoids.
4. Remove the worms.
5. Act in ascites.
6. Decreases the Diabetic conditions.

Buttermilk:-

Buttermilk is a final outcome liquid left after chrning the curd.based on the preparation of buttermilk it is if three types:

1. Traditional Buttermilk:- It is the liquid left behind after churning the curd.
2. Cultured Buttermilk:- It is artificially Fermented buttermilk.Milk is pasturized  and homogenized with 1 or 2% fat and than culture of Lactococcuc lactis or Lactobacillus bulgancus is inoculated in milk to stimulate the naturally occurring bacteria.pH of milk is  Decreased due to increased  acidity level and casein (Milk protein) precipitation  causing clabbering  and curdling of milk.in this acidity of buttermilk is due to lactic acid which is produced by bacteria.
3. Acidified Buttermilk:- In this type vinegar or lemon juice is added to milk.this is used for paneer.

Nutritional value of buttermilk per 100gm:-

(Ref: www.caloriegallry.com)

By looking all the above reference of Buttermilk in Ayurveda we can come on conclusion that buttermilk is best food item that can be used or can be made part of regular balanced diet as it contains required Macronutrients and micronutrients.Buttermilk can be used in especially in Diseases which caused by Disturbance in Digestion (Agnudushti) or in metabolic Disorders and in malnutrition . So many research suggest that buttermilk has a antimicrobial activity and it also contains large number of antioxidants which helps in eradicating the free radicals from our body,and thus it makes a buttermilk as the wonder nectar for human being.


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