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| Indication : |
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Visama Jvara (malaria) with chills, rhinitis and dysuria.
Dysentery and other digestive problems.
Curd shouldn’t be consumed at night. |
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| It should not be heated and taken. When the climate is hot, as in Vasanta (spring), Usna (summer) and Sarat (post monsoon), its intake is prohibited. It is advised to take in curd, only along with soup of green gram or honey or ghee or sugar candy or Amalaki. It shouldn’t be taken in daily. Curd which is not formed well is known as Mandaka. Its consumption leads to fever, haemorrhages, skin eruptions, skin diseases, anaemia and vertigo. |
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| Qualities of buttermilk : |
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| Butter milk is easy to digest and it tastes astringent and sour It is appetizer and controls Kapha and Vata dosas. It is indicated in edema, visceral organ diseases, haemorrhoids, diseases related with digestion and absorption, retention of urine, loss of taste, splenomegaly, intestinal growths, ghee indigestion and anaemia. |
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| Qualities of Mastu : |
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| Mastu is the liquid part of the well formed curd. It can be separated easily by filtering through a cloth. Its qualities are similar to that of butter milk. In addition, it is laxative, clears the passages, expels the inestinal gas and is easy to digest. |
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| Qualities of butter : |
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| Freshly collected butter is aphrodisiac and cooling. It promotes complexion, physical strength and digestive fire. It acts as an astringent (controls the sphincters) and controls Vata, Pitta and Rakts diseases, emaciation, haemorrhoids, facial palsy and cough. |
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