Two highly nutritious milk dishes : Milk is one of the most nutritious and infact an all sufficient food substance. There are many preparations of milk that are healthy and specially rich in nutrition. Two such common and popular though rather costly preparations are as follows:
A few salient aspects of dietary and medicinal use of milk and some of its products as employed in allopathic as well as ayurvedic systems of medicine have been highlighted in the account given above. We shall consider now the three common ways or products in which milk is used in India predominantly and specially as the system of Ayurveda recommends.
The patient here becomes very weak. He cannot tolerate even the least amount of work and even walking about leads to a difficulty in breathing. He loses interest in eating or drinking and there is constant pain in the region of the spleen.
Chest and Lung Disease
Blood during coughing : When blood comes out during coughing but not from the lungs, drinking sheep’s milk daily and to the extent of his desire will prove beneficial to the patient.
The usual ways to prepare curds is to place a bit of sour substance like the previous curds, or buttermilk in milk that is heated and cooled. Within 8-10 hours curds will form. Raw milk taken from market is an excellent agent for many disease germs of tuberculosis, cholera, typhoid, typhus and so on. To prepare buttermilk from it directly will make it really a poison. That is why milk should be boiled well and then only used for making curds and then, the buttermilk. This is the normal way of preparing curds. Here are a few other ways mainly meant for some specific diseases.
It seems that the twin gods Ashwinikumaras, the physicians of the Gods in heaven once entreated the Lord of Creation. Brahma in the following words:”Sir, you expressed the opinion that one should drink buttermilk which happens to be the only substance that can ward off all types of diseases. Therefore kindly let us know now extensively as to what are all the properties that exist in buttermilk, what exactly are its rasas (or tastes), what is its virility, what is the benefit of consuming it, how long one should take it, how much and in what way and what are the things that should be avoided while taking it and are there any deleterious effects of it and what exactly are they?” Thus requested, the Lord Brahma began expounding on the virtues of buttermilk in great detail.
Milk no doubt contains all the constituents needed for the body. But the difficulty is that it does not suit some constitutions. That is why it is sometimes said that instead of taking milk directly, it may be better to convert the net quantity of the milk needed for the body into curds and then consume it in that form. All the contents of the milk will naturally enter into the curds. But it does not mean thereby that the qualities and properties of the latter remain the same. The very act of such a conversion results in many changes in the properties. Milk and curds do differ a lot here.
There are four kinds: ghol (mixed), mathita (churned), shweta (white), udashvit and chacchika.
Ghol: This is prepared from curds without adding water and without taking out the fat. It is just emulslfed from the whole milk. Mathita: Here no water is added but the fat is taken out by churning and the butter milk is then prepared after such a churning. Shveta: Water is mixed in equal quantity and then curd is prepared. Udashvit Half the quantity of water alone is mixed here and churned.
General features and some preliminaries regarding buttermilk have been mentioned so far. It is time to note a few of the specific medicinal uses of buttermilk in connection with particular afflictions. These have been selected from a few ancient classics. Stress is laid on selecting the simple medications alone that employ buttermilk as a chief if not the only means. Medicaments employing a very large number of ingredients are generally avoided. The texts from where the selection has been made are mentioned at the head of the lists given:
Here are some household tips for an effective use of milk. They will come In handy for many purposes.
Milk is an all sufficient nourishing food. It is probably the only food that can offer all that our body needs for sustenance and health. It is essential for children, the pregnant and the feeding mothers. It quickly restores to health those who are emasciated, and those who are convalescing. For the healthy, it is a strengthening tonic. But those who consume great quantities of milk should also carry out adequate amount of physical exercises. Healthy persons taking milk would find it beneficial to take one or two date fruits along with milk.