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Health DrinksAyurvedic Concept

Article

Types of health drinks1. Expressed juices (Svarasa)2. Decoction (kvatha/kada)3. Medicated milk preparation

(Ksirapaka)4. Drinks prepared with curd5. Cold infusion (Hima kalpana)6. Warm infusion (Phanta kalpana)7. Churned drink (Mantha)8. Beverage (Panaka)9. Squash (Sharbat/sarkara)10.Fermented medicinal beverages/

drinks (Asava/Arista)

Expressed juices (Svarasa)Juice expressed out of a fresh drug

by mechanical pressure isSvarasa. Thepart of the drug iswashed, cleaned andcrushed and then juice isextracted out.Svarasacan also be obtainedfrom dry drugs bysoaking the coarsepowder of the drugovernight and then nextmorning mashing it by

hand and squeezing the juice out of it . Some1

of the juices are described here.1. Amla (Emblic myrobalan)juice ⎯

Rejuvenating, digestive, appetizer,beneficial for eyes, hyperacidity anddiabetes.

IntroductionAyurveda is a complete science

of health and it aims to protect the healthof the healthy and to alleviate disorders inthe diseased. Carakasays, “The body isthe product of food. Diseases occur as theresult of faulty diet. The distinctionbetween pleasure (health) and pain(disease) arise as a result of differencebetween the wholesome andunwholesome diet.” Also “Body isoutcome of the nutrition ingested infour-fold manner, viz. Eating, Drinking,Licking and Mastication.”

Around 50-65% of human bodyis water content. This shows that water andother drinks are essential part of our diet.It can be consumed in plain water formor in the form of different drinkpreparations. These different types ofhealth drinks can fulfill nutritive orcorrective (of disease) requirements ofour body and can also add to taste.

The drinks, which havemedicinal properties along withquenching thirst, are called health drinks.Several health drinks are described inAyurveda for diseased state as well as forhealthy state to safeguard against theonslaught of extreme seasonal variations.They can be described according to theirmethod of preparations and suitabledrinks are recommended furtheraccording to season.

2. Orange juice⎯Appetizer andrejuvenating.

3. Pomegranatejuice ⎯Appetizer anddigestive.

4. Vegetable juices/soups ⎯ Juice/soup of vegetables like carrot, tomato,

spinach, mint, ginger, etc. are usefulhealth tonics. These are beneficial for

digestive system and contain differentminerals and vitamins.

Decoction (Kvatha/kada)

Decoction is prepared by boilingdrugs in water and then straining. This is

given lukewarm to the patients . Here are2

few decoctions for common problems:1. Sunthi(Dry Ginger) decoction is used

in arthritis, fever, etc.2. Vasa (Malabar Nut),Giloy (Gulancha

tinospora) decoction is useful incommon cough.

3. Triphala (three Myrobalans) andAmaltas(Golden Shower) decoction

is used in constipation and pain inabdomen.

4. Triphala (threeMyrobalans)decoction mixed with honey is given

early morning for obesity.5. Decoction ofAmla (Emblic

myrobalan) andMunga (Green/Golden Gram) with pinch of salt and

ghee is useful for vomiting.

J.s.negi.mail id – jaikrit14@gmail.com

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Article

Medicated milk preparation(Ksirapaka)

Fragrant milk likeilaichi(Cardamom),badam (Almond), etc.available in the market are best example ofthis preparation. Milk processed withmedicinal herbs is called medicated milk(Ksirapaka). To prepare medicated milkcoarsely powdered drug (1 part), cow’smilk (8 parts) and water (32 parts) aremixed and boiled. When only milk remainsin the pot then it should be filtered with thehelp of a cloth . Various types of3 Ksirapakaare:1. Lasuna (Garlic)ksirapaka ⎯ This

is prepared by takinglasunaas aningredient. This is useful inhyperlipidaemia (increasedcholesterol), arthritis, sciatica, etc.

2. Sunthi (Dry Ginger)ksirapaka ⎯The ingredient here for this preparationissunthi powder. Thisksirapaka isvery useful in arthritis and abdominalproblems like indigestion, pain instomach, etc.

3. Arjuna (Arjuna)ksirapaka⎯Stembark ofArjuna tree is used to prepareArjuna ksirapaka. This is useful inheart related problems. According toAyurveda,Arjuna is a heart tonic.

4. Asvagandha (Aswagandha)ksirapaka ⎯ This is prepared withpowder ofAsvagandha roots. This isa very good health tonic. It increasesweight, improves body immunity andrejuvenates the body cells.

5. Pippali (Indian Long Pepper)ksirapaka⎯Pippali fruits are usedto prepare thisksirapaka. This is usedfor liver diseases, bronchial asthma,and general tonic.

Drinks prepared with curdCurd products like buttermilk and

lassi10are commonly used in Indian

kitchens in daily routine. Buttermilkenhances digestion. It is customary to drinkbuttermilk in the end of the meals. Whilechurning the curd mild water can be addedto it. Freshly roasted and powdered cuminseeds can be added to it if a patient issuffering from indigestion, diarrhoea anddysentery.

There are two types oflassi ⎯sweet and salty.1. Sweetlassi contains curd, 500 g; sugar,

300 g; and water, 200 ml. Being sweetit is cool and good in summer season,for burning sensation and it is alsonutritive.

2. Saltylassi contains curd, 500 ml;water, 200 ml; and salt according totaste. It is appetizer and beneficial fordigestive system.

Cold infusion (Hima kalpana)Cold infusion is obtained by putting

one part of the crushed herb in six parts ofwater over night and then cold extract isobtained in the morning by rubbing the herband filtering it .4

1. Dhaniya (Coriander)hima ⎯Dhaniya fruit is taken to prepare thisinfusion. It reduces excessive thirst andburning sensation.

2. Vijaysara (Indian Kino Tree)hima⎯ Heartwood ofVijaysara is usedto prepare infusion ofvijaysara.Thisinfusion is very effective in bringingdown blood sugar of diabetes patients.

3. Giloy (Gulancha tinospora)hima ⎯This cold infusion is prepared by stemofGiloy and it is given in chronicconditions of fever.

Warm infusion (Phanta kalpana)Warm infusion or fluid is obtained

by putting one part of powdered herb ineight parts of hot water, keeping it at roomtemperature for some time to get it cooledthereafter straining it for use .5

1.Tea is a good example of warm infusion.Medicinal tea can be prepared by

adding ginger,tulsi (basil) leaves,cardamom, mint, cinnamon, etc. toattain different types of medicinal

effects.2. Warm infusion ofsunthi (dry ginger)

powder can be given to arthritis patientsand people having digestive problems.

Churned drink (Mantha)Drink obtained by churning of one

part of drug into four parts of water and thenstrained is called churned drink .6

1.One part of parched and powderedlentil (sattu of masur) is churned in

four parts of water. Pomegranate juiceand honey is mixed in it. ThisManthais useful in vomiting.

2.One part of parched and powderedbarley (sattu of yava/jau) is churned

in four parts of water. This is used forexcessive thirst and burning sensation.

Beverage (Panaka)Fruits like mango, pomegranate,

grapes, orange or pineapple is crushed andjuice is expressed out of them. Sixteen parts

of cold water and sugar is added into themand mixed well. This drink is called

panaka11.1. Chandana (sandal wood)panaka is

made according to the above method.It is beneficial in burning sensation,

urine infections and fever.2. Imli (tamarind)panaka is beneficial

for      digestive      tract problems. It is givenin indigestion, loss of appetite,

excessive thirst and burning sensation.3. Aamra (unripe mango)panaka is

given in prophylaxes for sunstroke andfor burning sensation. It is appetizer

and digestive.

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Squash (Sharbat/sarkara)Fruit juices and double quantity of

sugar are boiled together to attain a thickconsistency like syrup and then aqueousdistillate (arka) of rose,kevara, saunfare added into them for fragrance. Somepreservatives like sodium benzoate andcitric acid can also be added into them .12

1. Phalsa squash can be made by theabove method. It is appetizer, digestive,laxative and useful in anemia andjaundice.

2. Banafsha squash (Viola) is madefrom flowers ofbanafsha . It isbeneficial for cough, sleeplessness,headache, etc.

Fermented medicinal beverages/drinks

Asava andArista are used inAyurvedic system of medicine since ages. Inthese preparations natural low alcohol isgenerated. Hence, these get more quicklyabsorbed by the system and act in a fast way.Shelf life of these preparations is also verylong. Their action in the body gets faster asthese preparations get older.Fermented alcoholic productof crude drugs (Asava)

It is a self generated alcoholicpreparation obtained from fermentation ofthe raw herbal drugs along with honey,jaggery, etc. in an earthen vessel .7

Kumari (Aloe)asava is made bythe above method of preparation. It is usefulin all digestive system problems, distensionof abdomen, pain and burning sensationduring urination and kidney stone.

Chandana (Sandal wood)asava is strength promoting, nutrient, hearttonic and digestive.

Loha (Iron)asava is useful inanemia, edema, abdominal diseases,bronchial asthma, piles and loss of appetite.It is a heart tonic also.

Fermented alcoholic product of    aqueousextract/decoction of drugs (Arista)

It is a self-generated alcoholicpreparation obtained from fermentation ofthe decoction of herbal drugs along withhoney, jaggery, etc. in an earthen vessel .8

Draksarista is strengthpromoting, appetizer and carminative. It isuseful in abdominal problems likeindigestion and piles.

Kutajarista is useful in bleedingpiles, fever and improves indigestion.

Vidangarista is given in worminfestations, kidney stone, diabetes andabscess.

Arjunarista is an important hearttonic, appetizer and digestive.

Rohitakarista is used in liverand spleen enlargements, piles, skinproblems and loss of appetite.Kanji (Sour    vinegar)

Rice and pulses are boiled andkept for fermentation. Thus sourpreparation obtained is calledkanji9. It canalso be prepared with vegetables like radish,carrot, etc. It is appetizer, digestive,carminative and useful in indigestion.

Asavas andAristas are availablein the market. Other beverages can beprepared in the kitchen easily with littleeffort.

ConclusionVarious hot and cold health drinks

are described here. In Ayurveda, differenthealth drinks are recommended accordingto season . In very cold and dewy season,13

warm beverages like warm fragrant milkproducts, vegetable soups, meat soup,sugarcane products can be taken as a partof food.

In spring season, barley, honey,mango juice as food and beverages such asasava (fermented infusion),arista

(fermented decoction),sidhu (fermentedsugarcane juice), honey mixed with water

and water boiled with extracts ofchandan(sandal wood) can be taken. Chilled drinks

along with cold water may be taken insummer season according to requirement.

Panak Panchsara [syrup prepared withdraksha (grapes),iksu (sugarcane),madhuka, date,kashmarya (gumhar)andparushaka (phalsa) fruits with equal

quantity of cold water and a pinch ofcardamom powder] andLassi (sweet or

salty) may also be taken to get relief fromheat of the summer season.

In rainy season, meat or vegetablesoups andmastu(thin water of yogurt) are

suggested for consumption with food. Takeeasily digestible food and avoid heavy food,curd, oil, and strong liquors during autumn.

To attain the best effects of these healthdrinks seasonal recommendations should

be followed.References1-9.Sarangadhara Samhita, Madhyam

Khanda, edited by Dr. ShailajaShrivastava (Chapter-1/2-4 ; 2/1-2 ; 2/1 2

1633; 4/1 ; 3/1-2 ; 3/9 ; 10/1 ; 10/2 ;4 5 6 7 8

10/12 ), Chaukhamba Orientalia,9

Varanasi, India, 2ndedition, 1998.10.Bhavaprakasa Purva Khanda, edited by

Dr. K C Chunekar, Vol. 1 (Chapter-6/3-18), Krishnadas Academy, Varanasi,

India, 1 edition, 1998.st

11.Gadanigraha Chapter⎯ Jvara.12.Bhaishajya Kalpana Vigyan, edited by

Acharya S. N. Mishra, (Chapter-7),Chaukhamba Surabharati, Reprint

edition, 2001.13.Caraka Samhita, Sutra Sthana, edited by

Dr. PV Sharma (Chapter-6),Chaukhamba Orientalia, Varanasi,

India, 6 edition, 2000.th