Review on Nithya Asheelaniya Aahara Dravya with special reference to the Dadhi (Curd)

Muttu (Neeta) Kadeangadi; Ashwini V. Junjarwad; Jagannath C. Huddar; Shilpa Nimbal

Review on Nithya Asheelaniya Aahara Dravya with special reference to the Dadhi (Curd)

(Neeta) Kadeangadi M.^1*, V. Junjarwad A.², C. Huddar J.³, Nimbal S.⁴

DOI:

^1* Muttu (Neeta) Kadeangadi, Post Graduate Scholar, Department of Samhita and Siddhanta, Dr. B.N.M. Rural Ayurvedic Medical College, Vijayapur, Karnataka, India.

² Ashwini V. Junjarwad, Professor, Department of Samhita and Siddhanta, Dr. B.N.M. Rural Ayurvedic Medical College, Vijayapur, Karnataka, India.

³ Jagannath C. Huddar, Professor & HOD, Department of Samhita and Siddhanta, Dr. B.N.M. Rural Ayurvedic Medical College, Vijayapur, Karnataka, India.

⁴ Shilpa Nimbal, Assistant Professor, Department of Samhita and Siddhanta, Dr. B.N.M. Rural Ayurvedic Medical College, Vijayapur, Karnataka, India.

Ayurveda is one of the Ancient system of medicine. Ayurveda Acharya's taught us about health, how to living healthy in a society through Ahara Niyama by following Pathyapathya. which Ahara can be taken in all season which one is good for which season. In classics there is an elaborate description regarding Dinacharya, Rutucharya, Sadvritta Palana etc. Ahara (Food) has been recognized as an important pillar for human being. Ayurveda enhance the importance of Unwholesome Aahara Dravya in the maintenance of health as well as prevent of diseases. As per Ayurveda Asheelaniya Ahara Dravya's are those food articles which are not suitable for regular use, E.g.- Dadhi. These food items with regular consumption can lead to various diseases. In this study there is detailed review of Dadhi (Curd) mentioned under Asheelaniya Ahara Dravya. This study is an attempt to fulfil knowledge of rules for consumption of Dadhi.

Keywords: Asheelaniya, Ahara, Dadhi, Dravya, Yoghurt

Corresponding Author	How to Cite this Article	To Browse
Muttu (Neeta) Kadeangadi, Post Graduate Scholar, Department of Samhita and Siddhanta, Dr. B.N.M. Rural Ayurvedic Medical College, Vijayapur, Karnataka, India. Email:	Muttu (Neeta) Kadeangadi, Ashwini V. Junjarwad, Jagannath C. Huddar, Shilpa Nimbal, Review on Nithya Asheelaniya Aahara Dravya with special reference to the Dadhi (Curd). J Ayu Int Med Sci. 2023;8(2):92-96. Available From https://jaims.in/jaims/article/view/2284

Introduction

Nitya Asheelaniya Ahara Dravya means which cannot be used on regular basis. The food pattern and lifestyle of people is rapidly changing in the present era of society in this dietary shift, one of the major change that have been seen is pattern of Dadhi consumption. Dadhi is most common food content of Indian diet. Majority of people love its flavoured so it is used mainly as in preparing various food items. There are some items which should be used on daily basis for leading healthy life, in the same way there are certain items that should not be used on daily basis, one of such item is Dadhi.^[1] Special focus has been given to rules of consumption of Dadhi. According to Ayurveda, Nitya Asheelaniya Ahara Dravya^[2] have been enlisted in Charaka Samhita,^[3] Ashtanga Hrudaya,^[4] and Ashtanga Sangraha.^[5] According to the dictionary of Monier Williams,^[6] the word Nitya means ‘for long time’. Asheelaniya means one should not be habitual to take. Na Abhyaset-Na Nirantaram Upayunjet (should not be used regularly) Aacharya's explained the importance of Sheelaniya Ahara by stating that if a person intake wholesome means Sheelaniya Ahara then there is no need of medicine and if a person consumes Asheelaniya (unwholesome) Ahara Dravya it manifest diseases. In this Asheelaniya Ahara Dravyas Dadhi has great importance in our diet. Diet is an art, how to take and how it effects on our emotions, mind, and spiritual qualities. It also connected to individual choice, dietary incompatibilities, seasonal, geographic, climatic, source, disease conditions and therapy. Aims of balanced and nutritious diet that assist in formation of Ojas, which is responsible for physical, mental and spiritual strength, maintenance and protection of the body of an individual. Therefore, entire life of an individual depends on wholesome food.

Review of Literature

Nitya Asheelaniya Ahara Dravya’s^[7] are those, one should not be habitual to take on regular bases these are, Vallura ( dried flesh), Sushka Shaka (dried vegetables), Shaluka (lotus roots) and Bisa (lotus stalk) are not advisable similarly one should not eat the flesh of emaciated animals. In the same way Kurcika (solid portion of curds), Kilata (inspissated milk), Saukara Mamsa (pork), Gavya Mamsa (beef), Mahisa Mamsa (meal of buffalo),

Matsya (fish), Dadhi (curd), Masha (black gram) and Yavaka (variety of barley are also prohibited for taking on regular basis.

Curd (Dadhi) Lacto-fermented dairy product (Ksheera Vikriti) it is prepared by two ways firstly^[8] by preparation of curd (Dadhi) in home Dadhi, the Indian curd, is a well-known fermented milk product consumed by large section of the population throughout the country, either as a part of the daily diet or as a refreshing beverage. About 8% of total milk production is used for curd making. In India, Dadhi is largely made at individual homes using traditional kitchen recipes, involving milk of buffaloes, cows and goats; generally, a mixture of cow and buffalo milk is used. Milk is boiled and cooled, inoculated with Dadhi starter, usually they left over from the previous day's stock and undisturbed at ambient temperature for four to six hours until it acquires a thick consistency.

Secondly^[9] by Preparation of Yogurt or Curd (Dadhi) is dairy product made by curdling the milk with edible acidic substances such as lemon juice or vinegar fermentation of milk by using yogurt culture that consists of lactobacillus and Streptococcus thermophiles.

Types of the Dadhi

According to Acharya Sushruta^[10]

1. Madhura Dadhi: Maha Abhishyndi, increases Kapha Dosha and Medha Dhatu.

2. Amla Dadhi: Increases Kapha and Pitta.

3. Ati Amla Dadhi: Increases impurity in blood (by vitiating Pitta and Rakta)

4. Manda Jata Dadhi: (semi fermented Dadhi) : causes Vidaha (burning sensation), increases stool and urine.

According to Acharya Bhavaprakasha^[11]various kinds of Dadhi

Manda Dadhi: Curd which is like milk in appearance not fully formed little thick in consistency with no specific taste can be called as Manda Dadhi. It increases the production of urine and faeces, it vitiates Tridosha and causes burning sensation.

Swadu Dadhi: Curd which is completely thick, having sweet taste is being expressed through it without any traces of sourness can be called

as Swadu Dadhi. Sweet in taste, it is an aphrodisiac, increases Meda and Kapha whereas mitigates Vata and is good for bleeding disorders.

Swadamla Dadhi

Thick sweet and leaves some astringent taste in end is called as Swadamla Dadhi. It has properties of common Dadhi.

Amla Dadhi

This is the curd which is properly formed but sour in taste is more expressed. This curd increases Pitta & Kapha Dosha and cause blood disorders.

Atyamla Dadhi

The curd which is excessively sour when consumed produces tingling sensation in teeth and burning sensation in throat. This promotes appetite and increases Vata, Pitta and disorders of blood.

Dadhi Guna according to sources^[12]

Gou Dugdha Dadhi (Cow milk curd)

Sweet and sour taste, Ruchikara, Pavitra, Agnidipaka, Hridyya, Pushti Kara Vata Nashaka. It is best among all other curd.

Mahisha Dugdha Dadhi (Buffalo milk curd)

Snigdha, increases Kapha, Vata Pitta Nashaka, Madhur Vipaki, Abhishyandi, Vajikara, Guru (heavy to digest), vitiates Rakta.

Aja Dugdha Dadhi (Goat milk curd)

Grahi, Laghu, Tridosha Nashaka, Agnidipaka, useful in Shwasha Kasa, Arsha, Kshyaya, Krushata.

Pakwa Dugdha Dadhi Lakshana^[13](curd prepared from boiled milk)

Ruchikara, Snighdha, Uttama, balances Pitta and Vata increases strength of Dhatu Agni and Bala.

Nisara Dugdha Dadhi Lakshana^[14](fat free curd)

Sanghrahi, Shita, Vatkara, Laghu, Vishatmbha Karaka, Agnidipaka, Ruchikaraka, and useful in Ghrahini Roga

Galita Dadhi Lakshana^[15](strained curd)

Galita Dadhi means curd which is strained through cloth. Ati Snigdha Vatanashaka, Kaphakaraka, Guru, Ruchikara, increases Bala, Pushtikara, sweet in taste and does not vitiate Pitta.

Sasharkara Yukta Dadhi^[16] (sugar added with curd)

Helpful in Trishna (thirst), Pitta Vikara, Rakta Vikara and in burning sensations.

Saguda Dadhi^[17] (jaggery added with Dadhi)

Vatanashaka, Vajikar, Bruhmana, Truptikara and Guru

Dadhi by its nature is having Guru Guna, Ushna Virya, and is Abhishyandi Karaka, it should not be consumed during Vasanta (spring) Grishma (summer) Sharad (Auntum) Rutu.^[18] It should not be taken at night, it is the Nidana or Hetu for the manifestation of the diseases. Dadhi should not be consumed at night, if necessary, should be consumed with Grutha, Sharkra, Mudga, Yusha, Madhu, Amalaki or Lavana.

Contra indications^[19]

Acharya Bhavmishra states that Dadhi should not be taken at night but if someone wants to eat Dadhi at night then one should mix it with green gram soup or honey or ghee or sugar or Amla, also one should not use hot Dadhi.

Methodology

The literature has been collected from various Ayurvedic texts, modern literature, and research articles. Online literature was searched from various databases such as Ayush Research Portal, Google Scholar, and Government websites, etc., using keywords Dahi, Dadhi, curd, yoghurt and Asheelaniya Ahara Dravya.

Discussion

Curd is known as Dadhi in Sanskrit and has been described since Vedic period. Curd is a milk product obtained by process of coagulation known as curdling. Curdling is the breaking of emulsion. The word yoghurt is Turkish word, it means “to knead or to be curdled or coagulated; to thicken” the quality of the dadhi and yoghurt depends on the starter culture used. quality of milk and other added things that taste flavour and consistency of curd depends on the culture used (concentration and type of bacteria used) and environmental conditions like temperature, season and time to prepare.

Rasa, Guna, Virya, Vipaka and Doshagnata of Dadhi is explained under table no. 1. According to Acharya Charaka, Sushruta, Vagbhata and Bhavaprakash Nighantu, Rutuanusar Dadhi Sevan has been mentioned in table no. 2.

Table 1: Chart of Dadhi described by Acharya’s

Samhita	Rasa	Virya	Vipaka	Dosha	Guna
Charaka Cha.Su.27/225-227	-	Ushna	Amla	Vatashamaka	Rochana Deepana Vrushya Brumhan
Sushruta Su.Su.45/65-67	Kashaya Anurasa	Ushna	Madhura Amla	Vatashamaka Pittavardhaka Kaphavardhana	Snigda Vrushya Mangalya Balavardhana
Ashtanga Hrudaya 5/29-32	Amla	Ushna	Amla	Vatashamaka Pittavardhaka Kaphavardhana	Guru Ruksha
Bhava Prakash Nighantu	Kinchit Kashaya	Ushna	Amla	Vatashamaka	Snigda Guru

Table 2: Dadhi Sevana Krama according to Ritu’s (Season)

SN	Sevan Kala	Asevan Kala
1.	Hemanta	Sharad
2.	Shishira	Grishma
3.	Varsha	Vasanta

Conclusion

Dadhi should not be ingested on a regular basis (Nitya Asheelaniya Ahara Dravya) because it affects digestion and manifest diseases. Dadhi should not be consumed at night or after heating or in Vasantha, Greeshma and Sharad Ritu. It vitiates Pitta Dosha and Rakta Dhatu. After discussing about types of the Dadhi and its properties, one can conclude that Dadhi has to be consumed by taking into account the type of Dadhi and individual's own Prakriti. Then one can have benefits of the Dadhi without causing its adverse effect on body.

Reference

1. Vaidya Yadavaji Trikamji, Acharya Charaka Samhita of Agnivesha, Elaborated by Charaka and Drudhabala with the Ayurveda Dipika commentary, by Chakrapanidatta. Chaukhambha Prakashan, Varanasi. Reprinted Sanskaran 2005, page no 38.

2. Vaidya Yadavaji Trikamji, Acharya Charaka Samhita of Agnivesha Elaborated by Charaka and Drudhabala with the Ayurveda Dipika commentary, by Chakrapanidatta. Chaukhambha Prakashan, Varanasi. Reprinted Sanskaran 2005, Sutrastana 5/11, page no 38.

3. Y.T. Acharya, Charaka Samhita, Sutrasthana, Chapter 5, Sutra 12, Chakrapani commentary Chaukhamba Orientalia, Varanasi, 2005:38.

4. Hari Sadasiva Shastri Paradakara, Asthanga Hridaya of Vagbhata, repr- Sutrasthahana, Chap-8, Sutra 42, Arunadatta commentary, Chaukhambha Surabharati Prakashana, edition-2010.

5. Shivprasad Sharma, Asthanga Samgraha, reprint ed. Sutrasthana, Chapter 10, Sutra 45, Chaukhambha Sanskrit Series Office, Varanasi, 2012, Sutrastana-9:108

6. A Sanskrit English Dictionary, Sir.M.Monier Williams, New Edition, Greatly Enlarged and Improved with the collaboration of Professor. E.Leumann, Professor, C.Cappeller and other scholars.

7. Vaidya Bhisagacharya Harisastri Paradakara Astanga Hrudayam of Vagbhata with the commentaries Sarvangasundara of Arunadatta and Ayurveda Rasayana of Hemadri collated by KRSNA Ramchandra Sastri Navare Chaukhambha Orientalia Varanasi Reprint Tenth Edition: 202019page no 444.

8. Shradha Venkatrao Joshi, Shital O Chavan. Approach towards understanding Pros and Cons of Dadhisevan-A Review, Journal of Ayurveda and Integrated Medical Science| Jan-Feb2022|Vol 7|Issue1.

9. Nikhil Mahabalashetti. Development of Coconut milk and Kiwi fruit pulp enriched Dahi(Curd),August 2017.

10. Ambikadatta Shastri Sushrut Samhita vol 1, reprint 1994. Chaukhamba publication, Varanasi, India, Sutrasthana 45/65-67

11. Bhava Prakash Nighantu, Bhavamishra and Chunekar K.C., Hindi Comm., Chaukhambha Bharati Academy,Varanasi, Dadhivarga 9-10.

12. Bhava Prakash Nighantu, Bhavamishra and Chunekar K.C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga10-12.

13. Bhava Prakash Nighantu, Bhavamishra and Chunekar K.C., Hindi Comm.,Chaukhambha Bharati Academy, Varanasi, Dadhivarga13.

14. Bhava Prakash Nighantu, Bhavamishra and Chunekar K.C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga14.

15. Bhava Prakash Nighantu, Bhavamishra and Chunekar K.C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga15.

16. Bhava Prakash Nighantu, Bhavamishra and Chunekar K.C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga16.

17. Bhava Prakash Nighantu, Bhavamishra and Chunekar K.C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga 17.

18. Bhava Prakash Nighantu, Bhavamishra and Chunekar K.C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga 18.

19. Bhava Prakash Nighantu, Bhavamishra and Chunekar K.C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga17.

Manuscript Received	Review Round 1	Review Round 2	Review Round 3	Accepted
2022-12-14	2022-12-16	2022-12-23	2022-12-30	2023-01-06
Conflict of Interest	Funding	Ethical Approval	Plagiarism X-checker	Note
Nil	Nil	Yes	16%

Review Article

Nithya Asheelaniya Aahara Dravya

Journal of Ayurveda and Integrated Medical Sciences