Takra, Buttermilk

Ayurvedic point of view ....

1. तक्र Dr. Tapan H. Gandhi 3 rd year pg scholar Dept. of Dravyaguna . तक्र DR. Tapan H. Gandhi 3 rd year pg Dept. of Dravyaguna .

2. INTRODUCTION…. Takra is a dietary product and is being used by many people around the world by centuries. Many kind of buttermilk preparation methods are available in the world. In the area of Indian subcontinent the buttermilk is known as Traditional buttermilk. In these area buttermilk is prepared from curd. In Ayurveda buttermilk is commonly known as Takra . In literatures of Ayurveda it is mentioned that Takra is vary useful in the digestive problems and the disease associated with the digestion.

3. PREPRATION METHOD… भाण्डस्य मध्ये दधि सन्निधाय, दध्नस्तु यन्त्रेण शनैर्हतं यत् | तोयं निषिञ्चन् प्रहरं …. ( कै.नि .) Put Dadhi in the middle of Bhand Churning slowly Add some water and continue churning Till 1 prahar-3 hour Takara is ready.

4. TYPES…. On the basis of :

5. घोलं तु मथितं तक्रमुदश्विच्छच्छिकापि च | ( भा.प्र ) रूक्षमर्धोद्धृतस्नेहं यतश्चानुद्धृतं घृतम् | तक्रं दोषाग्निबलवित्त्रिविधं तत् प्रयोजयेत् | (च.चि-१४/

6. घॊळ् …. ससरं निर्जलं घोलं …() यत्तु सस्ने हमजलं मथितं घोलमुच्यते || ( भा.प्र ) Prepared with dadhi Without adding water Churned properly PROPERTIES घोलं तु शर्करायुक्तं गुणैर्ज्ञेयं रसालवत् | वातपित्तहरं ह्लादि .. ( भा.प्र )

7. मथितं …. मथितं त्वसरोदकम् | ( भा.प्र ) Same as ghol In end butter content is removed. PROPERTIES मथितं कफपित्तनुत् | ( भा.प्र )

8. तक्र .. मन्थनादिपृथग्भूतस्नेहमर्धोदकं च यत् || नातिसान्द्रद्रवं तक्रं …. (सु.सू.४५) तक्रं पादजलं प्रोक्त म् … ( भा.प्र ) Churning one part of dadhi With half/forth part of water Butter content removed/not removed Neither too concentrated nor too diluted

9. उदश्वित …. प्रोक्तमुदश्वित्त्वर्धवारिकम् | ( भा.प्र ) One part of curd Half the quantity of water Butter content is not seperated . PROPERTIES उदश्वित्कफकृद्बल्यमामघ्नं परमं मतम् | ( भा.प्र )

10. छच्छिका …. छच्छिका सारहीना स्यात्स्वच्छा प्रचुरवारिका | ( भा.प्र ) One part of dadhi Large quantity of water Butter content is removed PROPERTIES छच्छिका शीतला लघ्वी पित्तश्रमतृषाहरी | ( भा.प्र )

11. Other types… समोदकं श्वेतमन्थ … द्विगुणाध्यर्धतोयेन कालशेयदण्डाहते … करेण मथितं यच्च त त् कर मथितं स्मृतम् … वस्त्रच्युतं तु गलितं … षाडवं तु फलैर्युतम् … ( कै.नि )

12. Qualilies on basis of sneha content समुद्धृतघृतं तक्रं पथ्यं लघु विशेषतः | स्तोकोद्धृतघृतं तस्माद् गुरु वृष्यं कफापहम् | अनुद्धृतघृतं सान्द्रं गुरु पुष्टिकफप्रदम् | ( भा.प्र )

13. PAKVA-APAKVA…. तक्रमामं कफं कोष्ठे हन्ति कण्ठे करोति च | पीनसे श्वासकासादौ पक्वमेव प्रयुज्यते || ( भा.प्र ) Apakva subside kapha in kostha Increase kapha in kantha In pinasa , svasa , kasa , only pakva can be given.

14. GUNA-KARMA तक्रं तु मधुरमम्लं कषायानुरसमुष्णवीर्यं लघुरूक्षमग्निदीपनं …. (सु.सू.४५/८४) रस : मधुर , अम्ल अनुरस : कषाय विर्य : उष्ण विपाक : मधुर गुण : लघु , रुक्ष , अग्नि दीपन , ग्राहि .

15. KARMUKTA…. स्रोतःसु तक्रशुद्धेषु रसः सम्यगुपैति यः| तेनपुष्टिर्बलं वर्णः प्रहर्षश्चोपजायते||८७|| वातश्लेष्मविकाराणां शतं चापि निवर्तते । (च.चि.१४.८७-८८) श्रेष्ठं मधुरपाकित्वान्न च पित्तं प्रकोपयेत्| कषायोष्णविकाशित्वाद्रौक्ष्याच्चैव कफे हितम्||११८|| वाते स्वाद्वम्लसान्द्रत्वात् सद्यस्कमविदाहि तत्| तस्मात् तक्रप्रयोगा ये जठराणां तथाऽर्शसाम्||११९|| विहिता ग्रहणीदोषे सर्वशस्तान् प्रयोजयेत्| (च.चि.१५/११८-११९)

16. Mode of action…. (च.चि.१४.८७-८८)

17. त्रिदोषघ्न ( च.चि.१४.८७-८८ )

18. INDICATION… शीतकालेऽग्निमान्द्ये च तथा वातामयेषु च | अरुचौ स्रोतसां रोधे तक्रं स्यादमृतोपमम् || तत्तु हन्ति गरच्छर्दिप्रसेकविषमज्वरान् | पाण्डुमेदोग्रहण्यर्शोमूत्रग्रहभगन्दरान् || मेहं गुल्ममतीसारं शूलप्लीहोदरारुचीः | श्वित्रकोष्ठगतव्याधीन् कुष्ठशोथतृषाकृमीन् | ( भा.प्र ) शोफार्शो ग्रहणीदोषमूत्रग्रहोदरारुचौ| स्नेहव्यापदि पाण्डुत्वे तक्रं दद्याद्गरेषु च || (च.सू.२७/२२९)

19. गरशोफातिसारग्रहणीपाण्डुरोगार्शःप्लीहगुल्मारोचकविषमज्वरतृष्णाच्छर्दिप्रसेकशूलभेदःश्लेष्मानिलहरं मधुरविपाकं हृद्यं मूत्रकृच्छ्रस्नेहव्यापत्प्रशमनमवृष्यं च || (सु.सू.४५/८४)

20. CONTRAINDICATION…. नैवतक्रं क्षते दद्यान्नोष्णकाले न दुर्बले | न मूर्च्छाभ्रमदाहेषु न रोगे रक्तपैत्तिके || (सु.सू.४५) Kshata condition Usna kala Lean person Murchha , Bhrama and Daha etc condition

21. अनुपान …. वातेऽम्लं शस्यते तक्रं शुण्ठीसैन्धवसंयुतम् | पित्ते स्वादु सितायुक्तं सव्योषमधिके कफे || हिङ्गुजीरयुतं घोलं सैन्धवेन च संयुतम् | भवेदतीव वातघ्नमर्शोऽतीसारहृत्परम् | रुचिदं पुष्टिदं बल्यं वस्तिशूलविनाशनम् | मूत्रकृच्छ्रे तु सगुडं पाण्डुरोगे सचित्रकम् || ( भा.प्र ) Vataj condition: Amla takra + Saindhava + Sunthi Pittaja condition: Madhur takra + Sarkara Kaphaja condition: Madhur takra + Trikatu or kshara In mutrakuchha : with guda In pandu : with chitraka

22. Duration…. सप्ताहं वा दशाहं वा पक्षं मासम थापि वा| बलकालविशेषज्ञो भिषक् तक्रं प्रयोजयेत् || (च.चि.१४/७८) कालक्रमज्ञः सहसा न च तक्रं निवर्तयेत् | तक्रप्रयोगो मासान्तः क्रमेणोपरमो हितः|| अपकर्षो यथोत्कर्षो न त्वन्नादपकृष्यते | (च.चि.१४/८३)

23. Formulation…. Takararistham : Kalpa prepared from Takra including various other ingridients is known as “ Takraristham ”. Takraristham is discussed in two different topics with different contains.. Arshaadhikara 2) Grahanidoshaadhikara - Deepana - Deepana - Rochana - Shothahara - Varnya - Gulmahara - Kapha vatanulomana - Arshahara - GudhaSothanasaka - Kriminashaka - GudaKanunashaka - Mehanashaka - Aratinashaka - Udaranashaka - Balavardhana

24. Amayik Prayoga …. Acharya mentioned Takra as useful treatment in the patient of Ashtodara . They also mentioned to use Takra with various Dravyas in different of Udara as Nichayaj Udara – Trikatu + Kshara + Lavana + Takra Vataj Udara – Pippali + Lavana + Takra Pittaja Udara – Sharkara + Madhuka + Takra Kaphaja Udara – Yavani + Saindhava + Ajaji + Trikatu + Takra Pleehodara - Madhu + Tila + Vacha + Shunthi+saindhava + Takra Jalodara - Trikatu + Takra Badhhodara – Hapusha + Yavani + Ajaji + Saindhava + Takra Chhidrodara – Pippali + Kshaudra + Takra

25. Cont… Takra is used for Pachana and Grahi in the form of Peya . Takra is also used in complication of Dhrita and Taila . Takra is also used in Sthaulya chikitsa in the form of Takrarishtam Takra is used in Pramehachikitsa along with Haritakichurna . Lastly Acharya Charaka mentioned the importance of Takra in Agryadravyas as तक्राभ्यासो ग्रहणीदोषशोफार्शोघृतव्यापत्प्रशमनानां ….

26. Importance… हतानि न विरोहन्ति तक्रेण गुदजानि तु || भूमावपि निषिक्तं तद्दहेत्तक्रं तृणोलुपम् | किं पुनर्दीप्तकायाग्नेः शुष्काण्यर्शांसि देहिनः|| (च.चि.१४/८५-८६) नास्ति तक्रात् परं किञ्चिदौषधं कफवातजे|| (च.चि.१४/८८) वातश्लेष्मार्शसां तक्रात् परं नास्तीह भेषजम्| (च.चि.१४/७७)

27. Traditional buttermilk Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. However, in establishments that used cream separators, the cream was hardly acidic at all.

28. One cup of whole milk contains 157 calories and 8.9 grams of fat whereas one cup of buttermilk contains 99 calories and 2.2 grams of fat . Buttermilk contains vitamins, potassium, calcium , and traces of phosphorus. In countries like India, it is a favorite traditional drink during summer as it is soothing to the stomach and alleviates minor stomach upsets. In India, flavoring ingredients like asafoetida , coriander leaves, ginger, curry leaves and sea salt are mixed with buttermilk to enhance its digestion-aiding properties.

29. Health benefits Buttermilk prepared in traditional way is considered beneficial to health as it contains  probiotic  microbes and is sometimes referred to as " Grandma's probiotic ". Buttermilk may also help rid the stomach of acids that lead to heartburn and indigestion . It coats the lining of the stomach, which helps to keep acids from moving up through the esophagus. Some people who suffer from ulcers claim that drinking a glass of buttermilk with meals helps them keep ulcer flare-ups to a minimum.

30. The primary health benefits of buttermilk come from its high content of vitamins and minerals, particularly vitamin B12, riboflavin, and potassium. Buttermilk is also considered a digestive aid, and is often tolerated by many of those who are lactose intolerant. Benefits of buttermilk that would be important to those trying to lose weight , or who are suffering from obesity-related illnesses , would include its low content of calories and fat. Riboflavin and potassium are also found in buttermilk. Potassium is believed to help lower blood pressure and, like vitamin B12, riboflavin helps convert foods to energy. Buttermilk is also considered a good source of calcium and phosphorous, both of which may contribute to bone health.

31. Buttermilk is a good source of vitamin B12 , which is responsible for helping to synthesize fatty and amino acids. B12 is also believed to help fight anemia, stress, and may help promote nerve cell growth. One of the primary benefits of vitamin B12 is that it helps convert glucose in the body into energy. Those who suffer from a deficiency of B12 often feel weak and may suffer from constipation and insomnia.

32. Conclusion…. अमॄतं दुर्लभं नॄणां , देवानांमुदकं तथा । पितॄणां दुर्लंभं पुत्रस्तक्रं शक्रस्य दुर्लभम ॥ अमरत्वं यथा स्वर्गे देवानाममृताद्भवेत् । तक्राद भुमौ तथा नणानाममरत्वं जायते ॥ ( वै.सु .)

33. REFERENCES….. Charaka Samhita – Su.25/27; Chi.14/15/19 Susruta Samhita – Su.45 Bhavaprakash Nighantu – Takra varga Kaiyadev Nighantu - Takra varga Dhanvantari Nighantu - Suvarnadi varga Vaidakiya subhasitani

34. Thank you…