Therapeutic use of Curd in Digestive Disorders in Ayurveda
Journal name: Ayushdhara
Original article title: Therapeutic use of Curd in Digestive Disorders in Ayurveda
AYUSHDHARA is an international peer-reviewed journal. It focuses on research in Ayurveda, Yoga, Unani, Siddha, Homeopathy, Allopathy, and Pharmaceutical Sciences.
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Archana D. Inchekar
Professor and Head, Dept of Swasthavritta and Yoga, Manjushree Research Institute of Ayurvedic Science, Gandhinagar, Gujarat, India.
Mrunal A. Tiwari
Professor and Head, Dept of Agadtantra, Manjushree Research Institute of Ayurvedic Science, Gandhinagar, Gujarat, India.
Dhananjay S. Inchekar
Head of Swami Vivekanand Yoga Kendra, Nanded, India.
Ayushdhara:
(A peer-reviewed, bi-monthly open-access journal)
Full text available for: Therapeutic use of Curd in Digestive Disorders in Ayurveda
Year: 2023 | Doi: 10.47070/ayushdhara.v10i5.1376
Copyright (license): CC BY-NC-SA 4.0
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Summary of article contents:
Introduction
Curd, a popular dietary staple in many cultures, holds significant therapeutic importance in Ayurveda, particularly regarding digestive disorders. The ancient Ayurvedic texts emphasize the integration of dietary practices in treatment, where curd is classified under various categories such as Ahar (diet), Vihar (regimen), and Aushadhi (medicinal substances). Its inclusion in diets is recommended for conditions like Atisara (diarrhea), Grahani (malabsorption syndrome), Arsha (hemorrhoids), and Peenas (chronic rhinitis). Curd is appreciated not only for its nutritional benefits but also for its probiotic properties, making it an effective dietary component in the management of digestive health.
Therapeutic Properties of Curd
Curd possesses several beneficial properties that enhance its therapeutic value in Ayurveda. It is regarded as an appetizing agent (Deepan) and helps improve taste (Ruchiprada) while also exhibiting properties that pacify the three doshas: Vata, Pitta, and Kapha. Different types of curd, such as cow's curd, goat’s curd, and buffalo’s curd, contain unique properties that cater to various therapeutic needs. For example, cow's curd is noted for being unctuous (Sneegdha) and enhancing digestive power, making it suitable for individuals with digestive issues. Regulations concerning the consumption of curd emphasize moderation and the proper combinations with other foods, ensuring it provides maximum benefits while minimizing potential adverse effects.
Role of Curd in Digestive Disorders
The role of curd in treating specific digestive disorders is well-documented in Ayurveda. It is particularly effective in cases of Aruchi (loss of appetite), Atisara (diarrhea), and Grahani (malabsorption). For instance, curd mixed with certain herbs and spices is recommended to alleviate diarrhea. The therapeutic use of buttermilk, a byproduct of curd, is highlighted in various conditions, enhancing gut health and promoting better digestion. Modern research supports Ayurveda's claims, noting curd as a rich source of probiotics that can improve intestinal microbiota, aiding in the treatment of constipation and promoting overall digestive health.
Conclusion
Curd serves as a significant dietary therapeutic agent in Ayurveda, with its effectiveness demonstrated through both ancient texts and modern research. Its role in managing digestive disorders such as Aruchi, Atisara, Grahani, and Mutrakriccha underscores its importance in fostering digestive health. The probiotic properties of curd contribute to its preventive and curative benefits, enhancing gut function and providing a nutritious dietary option. Future studies may focus on investigating the effects of various curd types across different demographics, potentially expanding the understanding of its role in Ayurveda and modern health practices.
FAQ section (important questions/answers):
What therapeutic uses does curd have in digestive disorders?
Curd is used in Ayurveda for digestive disorders like Anorexia, Diarrhea, and Malabsorption syndrome. It improves digestion, alleviates discomfort, and is rich in probiotics, enhancing gut health and nutrient absorption.
What are the main properties of curd in Ayurveda?
Curd is considered unctuous, heavy, and beneficial for digestive health. It pacifies Vata and Pitta, enhances digestive power, and can be a nutritive source. Different types of curd have varying properties that cater to specific disorders.
How is curd typically consumed according to Ayurvedic guidelines?
Ayurveda recommends consuming curd mixed with sugar, ghee, or other specific ingredients. It should not be consumed daily or at night, and dietary restrictions may apply during certain seasons to prevent imbalance.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Therapeutic use of Curd in Digestive Disorders in Ayurveda�. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Curd:
Curd is a staple diet in various parts of India with therapeutic importance in Ayurveda. It is used in treating digestive disorders like Atisara (diarrhea) and Grahani (malabsorption syndrome). It is considered a probiotic source beneficial for digestive health.
2) Diet:
In Ayurveda, diet (Aahar) therapy is essential, especially in treating digestive disorders. Curd is recommended as a therapeutic diet in conditions like Atisara and Arsha. The proper diet can enhance digestive power and improve health.
3) Dadhi:
Dadhi is the Sanskrit term for curd, classified under different Aharvargas in Ayurveda. It has various properties beneficial for digestive health, such as being Deepan (appetizer) and Vataghna (alleviates Vata).
4) Ayurveda (Ayus-veda):
Ayurveda is an ancient Indian system of medicine that emphasizes diet, lifestyle, and natural therapies. It considers curd a beneficial dietary component for treating digestive disorders and enhancing digestive health.
5) Vata:
Vata is one of the three doshas in Ayurveda responsible for movement and bodily functions. Curd is said to pacify Vata, making it beneficial for disorders related to Vata imbalance.
6) Samhita:
Samhitas are classical Ayurvedic texts. References about the therapeutic use of curd in digestive disorders can be found in Samhitas like Charak Samhita.
7) Disease:
In Ayurveda, curd is used therapeutically to treat digestive diseases such as Atisara, Grahani, and Arsha. It is also beneficial for preventive health.
8) Milk:
Curd is a fermented milk product. Different types of milk, such as cow's milk, are used to prepare curd, each with unique properties beneficial in Ayurvedic treatments.
9) Kapha:
Kapha is one of the three doshas in Ayurveda, responsible for stability and structure. Excessive consumption of curd can increase Kapha, hence it is contraindicated in certain seasons and times of the day.
10) Agni:
Agni represents digestive fire in Ayurveda. Curd is considered Deepan, meaning it can stimulate digestive power, hence beneficial in enhancing Agni.
11) Sour:
Curd can have different tastes, including sour. The taste and its secondary properties define its therapeutic use in Ayurveda, particularly in digestive disorders.
12) Butter milk (Buttermilk):
Buttermilk, derived from churning curd, is used in Ayurveda for digestive disorders like Grahani. It is easier to digest than curd and has several therapeutic benefits.
13) Atisara:
Atisara or diarrhea is a digestive disorder in Ayurveda. Curd is used in various preparations, like Yusha, to treat Atisara by regulating bowel movements.
14) Grahani:
Grahani is a condition related to malabsorption syndrome in Ayurveda. Curd and buttermilk are recommended as part of the diet therapy for this disorder.
15) Dosha (Dosa):
Doshas (Vata, Pitta, and Kapha) are the fundamental bodily bio-elements in Ayurveda. Curd can influence these doshas, and its therapeutic use is based on balancing the doshas.
16) Pitta:
Pitta is one of the three doshas responsible for metabolism and digestion. Curd without the supernatant layer is said to pacify Pitta, making it useful in Pitta-related disorders.
17) Arshas (Arsa, Arsha, Arsas):
Arsha, known as hemorrhoids in modern terms, is treated in Ayurveda using curd and buttermilk as part of diet therapy. These substances help in balancing doshas and alleviating symptoms.
18) Sugar:
In Ayurveda, curd should be consumed with sugar, ghee, Amalaki, or honey to balance its properties and enhance its therapeutic effects.
19) Ghi (Ghee):
Ghee, clarified butter, is often mixed with curd in Ayurvedic treatments to enhance its therapeutic properties and balance doshas.
20) Aruci:
Aruchi refers to anorexia in Ayurveda. Curd is advised to be consumed to enhance the appetite and treat this condition.
21) Laghu:
Laghu means easy to digest. Some preparations of curd, especially buttermilk, are considered Laghu, making them suitable for individuals with weak digestion.
22) Dhatu:
Dhatus are the seven body tissues in Ayurveda. Curd is believed to promote Dhatu formation, hence supporting overall bodily strength and nourishment.
23) Varga:
Varga refers to a classification or group in Ayurveda. Curd is classified under different vargas like Sneha varga (fats) and Dadhi varga (fermented milk).
24) India:
India has a long history of using curd in daily diets and Ayurvedic treatments. It is traditionally consumed for its probiotic and therapeutic benefits.
25) Mala:
Mala refers to the waste products of the body (like feces and urine) in Ayurveda. Curd and buttermilk have specific effects on Mala, improving bowel movements and urine flow.
26) Sara (Shara):
Sara is the thick and creamy part of curd, often used in Ayurvedic recipes. It is considered nutritious and beneficial in balancing Vata dosha.
27) Transformation (Transform, Transforming):
[see source text or glossary: Transformation]
28) Mutrakriccha (Mutrakrccha, Mutra-kriccha):
Mutrakriccha refers to dysuria or difficulty in urination. In Ayurveda, curd is mentioned as a therapeutic food in managing Mutrakriccha.
29) Abhishyandi (Abhisyandi):
Abhishyandi refers to substances that cause obstruction and increased secretions. Curd is considered Abhishyandi, which is why it should be consumed with caution in certain conditions.
30) Green gram:
Green gram, or mudga, is often consumed with curd in Ayurvedic recipes to enhance its therapeutic benefits and make it more easily digestible.
31) Vataghna (Vata-ghna):
Vataghna means alleviating Vata dosha. Curd has Vataghna properties, making it effective in treating Vata-related disorders.
32) Medicine:
Curd is considered a therapeutic food in Ayurveda and is used as a medicine in treating various digestive disorders.
33) Anupana:
Anupana refers to the vehicle or medium through which medicine is taken in Ayurveda. Buttermilk or Dadhimanda is often used as an Anupana in digestive disorders.
34) Jaggery:
Jaggery is often mixed with curd in Ayurvedic prescriptions to balance its properties and enhance its therapeutic effects.
35) Dravya:
Dravya refers to substances or ingredients in Ayurveda. Curd is a dravya mentioned in Ayurvedic texts for its therapeutic use in digestive disorders.
36) Indian:
Curd has been a traditional dietary component in Indian households and is especially significant in Ayurvedic practices for treating digestive disorders.
37) Ushna (Usna):
Ushna means hot in nature. Curd is described as Ushna in Ayurveda, meaning it has a heating effect on the body.
38) Yusa (Yusha):
Yusha is a type of soup or broth often prepared with curd in Ayurveda. It is recommended for treating Atisara (diarrhea) and other digestive disorders.
39) Guru:
Guru means heavy to digest. Some types of curd are considered Guru, which is why they must be consumed with care, especially in digestive disorders.
40) Yoga:
[see source text or glossary: Yoga]
41) Indian jujube:
[see source text or glossary: Indian jujube]
42) Pomegranate:
Pomegranate juice is often consumed with curd in Ayurvedic treatments for its therapeutic benefits, particularly in digestive disorders.
43) Dadhimanda (Dadhi-manda, Dadhimamda):
Dadhimanda is the whey or watery part of curd. It is used as an Anupana in Ayurvedic practice for its easily digestible and therapeutic properties.
44) Shukrakara (Sukrakara, Shukra-kara):
Shukrakara means promoting semen or reproductive health. Curd is mentioned in Ayurveda as Shukrakara, enhancing reproductive health.
45) Mudgayusha (Mudgayusa, Mudga-yusha):
Mudgayusha is a soup made with green gram and curd. It is recommended in Ayurveda for its therapeutic benefits in digestive disorders.
46) Dadhimastu:
[see source text or glossary: Dadhimastu]
47) Discussion:
The discussion section of the article reviews clinical studies on curd and its probiotic benefits in digestive health. It highlights the role of curd in enhancing immunity and treating constipation.
48) Pravahika:
[see source text or glossary: Pravahika]
49) Knowledge:
[see source text or glossary: Knowledge]
50) Shodhana (Sodhana):
[see source text or glossary: Shodhana]
51) Brimhana (Brmhana):
Brimhana refers to nourishing or strengthening. Curd has Brimhana properties, making it beneficial for enhancing bodily strength and health.
52) Mangalya (Mamgalya):
Mangalya means auspicious. Consuming curd is considered Mangalya in Indian tradition, and it is often consumed before important tasks.
53) Sharkara (Sarkara):
[see source text or glossary: Sharkara]
54) Aushadhi (Ausadhi, Aushadhin, Ausadhin):
Aushadhi refers to medicine or therapeutic substances in Ayurveda. Curd is considered an Aushadhi for its various health benefits, especially in digestive disorders.
55) Snehana:
Snehana refers to lubrication therapy in Ayurveda. Curd is described as having Snehana properties, making it beneficial for internal lubrication and softening.
56) Amalaka:
Amalaka, or Indian gooseberry, is often mixed with curd in Ayurvedic treatments to enhance its therapeutic properties.
57) Gujarat:
In Gujarat, India, curd is a staple in diets and is used in various Ayurvedic preparations for its health benefits.
58) Ruksha (Ruksa):
Ruksha means dry or rough. Some types of curd are considered Ruksha, which is why it is often mixed with unctuous substances like ghee to balance its properties.
59) Vaidya:
Vaidya is the term for an Ayurvedic practitioner. Knowledgeable Vaidyas often prescribe curd in diets to treat digestive disorders according to Ayurvedic principles.
60) Yavagu:
Yavagu is a gruel made with curd and digestive spices. It is recommended in Ayurveda for treating digestive disorders like Grahani.
61) Satmya:
[see source text or glossary: Satmya]
62) Kshaya (Ksaya):
[see source text or glossary: Kshaya]
63) Kendra (Kemdra):
[see source text or glossary: Kendra]
64) Cancer:
Curd or yogurt has been associated with a decreased risk of developing colorectal cancer, according to some research studies.
65) Nature:
[see source text or glossary: Nature]
66) Animal:
Curd is classified under Pranija Dravya, meaning it is an animal-derived product in Ayurvedic classification.
67) Powder:
[see source text or glossary: Powder]
68) Thirst:
Curd and its derivatives are known to alleviate thirst, a condition described as Klama in Ayurveda.
69) Tati:
[see source text or glossary: Dhadhi]
70) Mangala (Mangal, Mamgala):
Consuming curd is considered Mangal, or auspicious, in Indian tradition and is believed to bring good luck.
71) Sneha:
[see source text or glossary: Sneha]
72) Mudga:
Mudga, or green gram, is often consumed with curd in Ayurvedic preparations to enhance its therapeutic benefits.
73) Klama:
Klama refers to thirst. Curd and its preparations are known to alleviate Klama and restore bodily fluids.
74) Gavya:
[see source text or glossary: Gavya]
75) Malai (Malai°):
Malai, the fatty layer of curd, is used in Ayurvedic recipes for its nourishing and aphrodisiac properties.
[Note: The above list is limited to 75. Total glossary definitions available: 89]
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