Takra: Buttermilk, The divine healer

“He who uses takra daily does not suffer from diseases, and diseases cured by takra do not recur; just as amrita (divine nector) is for the gods, takra is to humans.” Bhavaprakasha Chpt 6.7

Daily intake of Takra keeps the person healthy by virtue of its agni deepak and tridosha shamak properties. In combination with different drugs, Takra is indicated in various disorders.

Takra or buttermilk, not to be confused with the buttermilk we buy already prepared by other methods in the store, is a liquid preparation prepared by continuously churning yogurt in water. This preparation is used in many diseases and is overall quite healthy for the human being. It is a great treatment for IBD and Crohn’s disease as well as poor digestion, hemorrhoids, tumors, oedema, diarrhea, anemia, urinary diseases and many more.

When taken in the correct quantity, takra cleanses the channels of circulation (srotas), as a result of which rasa, the end product of digestion of food, reaches the tissues properly. It creates proper nourishment, strength, and complexion. It cures one hundred diseases including those of vata (80 in number) and kapha (20 in number).

There is no medicine better than buttermilk for treatment of hemorrhoids cause by vata and kapha. – Charaka Samhita CS. Chpt 14

The microchannels carrying nutrients to all cells in the body, when they get clogged or blocked due to any reason, the particular organ or system suffers in efficiency due to lack of nutrition. It is essential to remove such blockages. The herbs or their combinations which tackle these problems are termed “Rasayana” in Ayurveda. The forces which cause the blockage or resistance must be removed. The channels which cause transport are termed “strotas”. Charaka states that buttermilk removes such blockages and purifies the “strotas”. This causes better movement (ayana) of the nutrients (anna-rasa). When adequate nutrition is obtained by cells (koshas), they start working with full force.

Due to saturation or ageing of strotas during old-age, the control systems of the body do not get adequate nutrients, which causes aging symptoms such as reduction of memory (dementia), reduced vision, wrinkles on the skin, graying of hair, etc.

But those who take buttermilk regularly, slow aging, keep their arteries flexible for a longer time. Thus buttermilk is an elixir (param-amrutam) which keeps `Jara’ (oldage) and `Vyadhi’ (disease) away. The ayurveda treats buttermilk as an excellent food to keep cholesterol related problems miles away.

With all of that said, you see how great takra is for health of digestion and this means the entire health of the body and mind.

 

There are three types of Takra according to Acharya Charaka.

1. with all of the butter removed or skimmed or put through a strainer

2. with half of the butter removed

3. With no butter removed

These are used as per the individual’s health and constitution mainly based upon their ability to digest.

The properties of takra are:

Taste: Astringent, sour, and sweet

Secondary taste: Astringent

Potency or energy: Hot

Post digestive effect: Sweet

Quality: Binding, light, dry

Actions: digestive, promotes intellect and nourishes the brain tissues, promotes immunity, pacifies vata, and gives satisfaction.

 

Sushruta Samhita states that the properties of buttermilk is of 2 types based on the taste viz., madhura and amla (sweet and sour) with kashaya anurasa (astringent in secondary taste); laghu (light), ruksha (dry) in nature; ushna veerya (hot in potency) and madhura vipaka (sweet at the end of digestion) and kindles the digestive power

Types of buttermilk based on Fat content

Type of buttermilk	Method of preparation	Indication
Ruksha Takra	Churned curd from which fat is completely removed	Mandatama Agni (poorest digestive capacity), Adhama bala(least body strength), increased Kapha dosha
Ardhodruta sneha Takra	Churned curd from which half of the fat is removed	Mandatara  Agni (poorest  digestive capacity), Madhyama bala (moderate strength), increased Pitta dosha
Anudhruta sneha takra	Churned curd from which fat is not at all removed	Manda Agni(poor digestive capacity), Uttama bala(strong body strength), increased Vata dosha

Types of Buttermilk based on Method of Preparation and Water content

Type of buttermilk	Method of preparation	Properties and Actions
Ghola	Churned curd without adding water and without removal of fat	Mitigates Vata pitta, gives contentment when mixed sugar
Mathita	Churned curd without adding water but devoid of fat	Pacifies Kapha and pitta
Takra	Churned curd by adding one fourth quantity of water to it	Light for digestion, kindles digestive

Udashvita	Churned curd by adding half part of water to it	Kaphakaraka (Increases kapha), balya (strengthening)
Chachika	Devoid of fat by churning and then added with more quantity of water	Pacifies Pitta and Vata, relieves thirst, tiredness, kindles digestive fire by adding saindhava lavana

Contraindications of taking takra:

Even though buttermilk is well advised diet in many diseases, sour fat free buttermilk cannot be used in conditions like trauma/wounds, ushna kala (hot seasons –ushna kale sharad greeshmayo) krisha (debilitated persons) and sutika (puerperium); sour buttermilk in  fainting, giddiness, burning sensation & disorders of rakta and pitta; sweet full fat buttermilk in aggravated kapha which is situated specially in chest, throat and head. In the warm, the vital functions of lactic acid bacteria accelerate and they convert more milk sugar into lactic acid. As a result, the taste of the product becomes more sour then may be not acceptable to the palate of many people.

 

 

How to make it:

Buttermilk is prepared by churning the curd in a vessel by adding 1/4th to 1/2 parts of water. The fat called butter is separated. The liquid portion that is neither too thick nor too thin is considered as buttermilk
– Sushruta Samhita, Sutrasthana; Dravadravyavidhimadhyaya: Chapter 45, Verse 85.

This is really easy. Just take a small amount (1/5th) fresh whole yogurt and add it to 4/5th water. The easiest way i have found to do the churning is to put it in a bottle, make sure the lid is screwed on tight and shake the mixture for a couple minutes. The butter will separate from the curd and float and make dry looking bubbles. This is the part you might be skimming off the top if the digestion is really weak.

To this mixture many herbs can be added as per the desired effect for treatment of different ailments. As a general drink it is good with a little of roasted cumin and some rock salt. Another delicious way to have it is with some coriander and a little salt. My favorite is with a bit of rock sugar added. (pitta) A classical way to mix is using asafoetida (hing) and rock salt.

How to use:

For general digestive problems this little drink can be taken for breakfast. As for treatment of other diseases it is best to see a real ayurvedic doctor for diagnosis and treatment.
The buttermilk made by adding water 25% by volume of curd is “warming”, called “Takra”, and therefore should not be taken in late summer and fall when pitta is accumulating and going into excess (note here that Western Ayurveda is incorrect in teaching that pitta is high in summer due to it being hot. This idea of pitta being in prakopa in summer is the normal Western superficial and wrong understanding of Ayurveda with no depth of the details.). Excess diluted buttermilk (100% water added to equal quantity butter) is “cooling” in nature.

Care is necessary to see that curd is not sour (yogurt bought in the store is excessively sour) and water added should be taken warm in winter and cold in summer. Buttermilk is not recommended after sunset. Especially for asthmatics. If must, make a special recipe by adding a little chickpea flour, turmeric powder, green chillies, to kill its Kapha promoting tendency.

 

In general, takra can be simply modified in cases of…

Increased Vata Dosha – Sour buttermilk + rock salt (Saindhava) OR Sour Buttermilk + dry ginger+ rock salt

Increased Pitta Dosha – Sweet buttermilk + Sugar candy(Sita)

Increased Kapha Dosha – Sweet buttermilk + Trikatu (Shunti, Maricha, Pippali) + Alkali(Kshara)

Takra can also be added to rice dishes instead of water for a real delicious treat.

Butter milk detoxifies body and cleanses the intestines, relieves constipation and helps to replenish intestinal flora. It has less fat compared to milk and is rich in calcium, potassium and vit B12.

Each 100 grams of Buttermilk consists of the Nutrient Values in below mentioned proportions

Calories	40 kcal
Water	90.13 g
Macronutrients
Carbohydrates	4.79 g
Protein	3.43 g
Fats	0.51 g
Micronutrients – Vitamins
Vitamin A	47 IU
Vitamin C	1.0 mg
Vitamin B 6	0.034 mg
Vitamin D	1 IU
Thiamin	0.034 mg
Riboflavin	0.154 mg
Niacin	0.058 mg
Micronutrients – Minerals
Potassium	151 mg
Calcium	116 mg

Buttermilk contains various proboitics mainly L. lactis subsp. lactis, L. lactis subsp. lactis var. diacetylactis, L. lactis subsp. Cremori. The probiotics are the ‘live microorganisms which when administered in adequate amount confer health benefits to the host. The presence of Lactic Acid Bacteria and Lactic Acid in buttermilk inhibit the growth of many pathogenic organisms. Continuous consumption of Lactic fermented milk may help to change the intestinal flora and prevent the growth of putrefactive organisms. Lactic fermented milk products are more readily digested than unfermented milk by persons suffering from intestinal disorders. They not only improve intestinal tract health but also do various functions like suppressing the endogenous pathogens and exogenous pathogens, enhancing the immune system modulation, cholesterol reduction, synthesizing and enhancing the bioavailability of nutrients, aid in lactose digestion, small bowel bacterial overgrowth, urogenital infection, decreasing the prevalence of allergy in susceptible individuals, decreases the production of a variety of toxic or carcinogenic metabolites and aid absorption of minerals, especially calcium, due to increased intestinal acidity. It was also found to protect against colon cancer by Sphingomyelin which is specifically responsible for the reduction in the number of apoptosis- resistant cells. Drinking buttermilk also significantly lowers blood pressure on regular consumption.

 

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Tags: ayurveda, buttermilk, crohn s disease, crohns disease, detoxification, food, health drink, Ibd, IBS, proper nourishment, rejuvination, takra

• 07/07/2012
• Ayurveda Articles, Recipes
• 40 Comments