Dairy Foods in Ayurveda

In Ayurveda, milk is not the cleanser, only a builder. Hence it is recommended for growing children, pregnant and lactating mothers. But served cold, its high fat content makes it difficult to digest. Hence western style dairy products and even pasteurized milk sometimes earn a bad name. Preparation is the key to milk consumption. Not prepared properly, milk can have various adverse effects on the system. Boiling is a must; it kills the bacteria and also breaks down the Amino acids. Addition of cinnamon, cardamom and black pepper endows it with heating qualities and helps balance it even more. Ayurveda recommended cow’s milk and even goat’s milk but city dwellers will not find it easy to come across, so most of us stick to the regular milk available off the shelf. They key is to prepare it to help your body.

Dairy products, that which have milk as their base instead of water, take a little longer to digest, as compared to foods that have a water base. But these too, have their healthy properties and some, like ghee and yoghurt, are actually quite helpful for the body.

Perhaps the best example of a food that the world loves but Ayurveda looks at with a wary eye, is hard cheese. It is a regular food in most countries where diary products are eaten in large quantities, side by side with meats, but according to this science, it is too salty, oily and had to digest, and should be served only occasionally. Even for people with a genetic makeup which allows for regular consumption of cheese, it will not be a good idea. If at all, it should be served with dressing like black pepper or chili. In fact cottage cheese is a much better substitute. This might explain why cheese sandwiches frequently have raw onions added to it, the idea is to aid digestion. However, the last word on this topic hasn’t been spoken because it is very likely that the ancient fathers of Ayurveda did not know the healing power of cheese simply because it is not and has not been a part of the Indian food system.

Sour cream, in the same breath, is absolutely not good for the system, it is hot, sour and too heavy to digest. Perhaps and, this is pertaining more to the Asian climatic regions, where it is hot and humid three quarters of the year, and any foods heavy to digest is a no-no.

Buttermilk, like its cousin yoghurt, is always a good idea. In fact, consumed regularly in medium quantities, it tones the small intestine and is best taken when home made because commercially produced buttermilk may have preservatives which could take away from its healing properties. However, it is almost always best when salty. In some areas cool buttermilk gets a dash of ginger juice and a sprig of coriander, both of these serve to cool the body down, and in most hot climates, serve as an excellent antidote to sunstroke or the threat of one.

Yoghurt is one of the most useful foods known to Ayurveda. Its great digestive properties are already well known across the world. In the Indian medicine system, it helps to calm down a severely diarrheic condition or even with psyllium seeds, help clear constipation. Regularly consumed, yoghurt or curd, restores the bacteria balance in the digestive tract and also help clear toxic symptoms like bloating and indigestion. Then, its various uses are classified according to the Dosha of the person consuming it. A Vata person can use yoghurt freely, regularly in with anything. A Pitta must dilute it and add sweetening agents like barley mal or fruit to it, to make it easily digestible. It can be used with a pinch of turmeric to enhance its digestive healing qualities. A kapha person should always have curd or yoghurt in the form of gravies or lassies. Honey adds on to the astringent properties of curd and makes it very healthy too.

Ghee, which is actually clarified butter, is a staple in almost all Indian foods. For centuries, Indian families have always consumed ghee in every meal, as their cooking medium as well as additive for its flavor. In Indian culture, it is considered one of the five pure foods that can be offered to the Gods during their worship. As a result, almost all the Mothers made sure their sons had liberal doses of ghee, that vital food element that was good enough for Gods. It was believed to build bones, sharpen the mind, lend a glow to the skin, and even ensure a healthy and smooth birthing process. For centuries, generations of Indians grew up massaging ghee on their skins, adding it in their food and cooking food in it. But recent studies showed it contains inadmissible levels of cholesterol and fattening chemicals, which are a sure danger to the stresses modern lifestyle, and ghee went out of fashion. However, in rural areas where man and beast work together and as much, an Indian farmer’s household still consumes ghee as they have done for centuries..and are able to live with it too!!!

Not surprising, therefore, that Ayurveda recommends ghee very highly. It is greatly valued as a rejuvenator and considered a restorative to all body types. Cool, light and providing just enough grease as the body needs, ghee actually aids in digesting other nutrients that the body needs, much better than its western counterpart, regular butter. In fact ghee has been used for centuries to absorb almost all the medicines that Ayurveda dispenses. Indeed, it can be considered an elixir, handed down straight from the Gods.

The best thing about ghee is that it can be made at home, by heating a pound of unsalted butter in a heavy skillet or saucepan over medium low heat. At first it will bubble, then milk solids will collect at the base of the pan. Letting it brown for just a little while longer will give it a lovely nutty taste that will impart all your food with a great flavor. Collect the golden liquid, strained free of all other solids, and store at room temperatures.