Introduction

Human body is considered as Trayodasha Purush which composed of Tridosa, Sapta Dhatu and Trimala. Dosa are functional component of the body when remain in equilibrium it take care of all the functions of our body and if it vitiated then it responsible for the diseases, Dhatu which bears or support and provide nourishment, growth, and structure to the entire body, mala are the three excreta of the body these three are formed on daily basis and keep the body healthy and fit by getting excreted out of the body at proper time and in right quantity. If they remaining the body they would cause many diseases. Takra, also known as buttermilk, is a fermented dairy product that has been an integral part of Indian cuisine and Ayurvedic medicine for centuries. It is made by adding bacterial cultures to milk, which ferments the lactose and produces lactic acid, giving Takra its characteristic tangy flavor and thick, creamy texture. Takra is considered a Tridoshic food in Ayurveda, meaning it can balance all three doshas (Vata, Pitta, and Kapha). It is believed to possess numerous health benefits, including Enhancing digestion and gut health, boosting immunity and energy, supporting bone health and calcium absorption, aiding in detoxification and cleansing, Providing probiotics and beneficial bacteria. Takra is used to treat various health conditions, such as digestive disorders, fever, and skin problems. It is also consumed as a refreshing beverage, often flavored with spices and herbs, to promote overall well-being and vitality.

Literature Review

All the literatures related to “Medoroga and Takra " will be collected from Brihatrayi, Laghutrayi, Nighantu's & other classical text of Ayurveda, and the modern literature including recent advances in this field will also be review.

Takra - Ayurveda is not only based upon medicine but diet is also playing an important role to cure many diseases, In Kashyap Samhita Ahar is Consider as Mahabhaishjya which signifies that Ahar is the best medicine, Different Acharya's have mentioned Takra in different Vargas such as Raj Nighantu mentioned in Kshiradi Varg whereas Bhava Prakash Nighantu independently mentioned Takra in Takravarga.^[1]

fat increases at abdomen, thighs, neck etc, and foul smell in sweat, shortness of breath etc.^[9]

Srotas

Srotas are the channels in the body which the transportation of Asthayi Dhatu takes place which leads to the formation of Sthayi Dhatu. The major role of Srotas in pathogenesis is explained by Acharyas in their texts.

Types of Srotas^[10-13]

Sroto Dushti Lakshan^[14]

The main signs of the vitiation of the channels are

1) Atipravrutti: Increased flow of contents or over functioning of the Srotas (channel).
2) Sanga: Obstruction or stagnation of the flow of content of the Srotas (channel).
3) Siragranthi: Appearance of nodules in the Srotas (channel).
4) Vimargagamana: Diversion of the flow of the contents to an improper Srotas (channel) or flow in the path other than its own.

Medovaha Srotas

Medovaha Srotas plays a key role in the transportation of the transforming Meda Dhatu as well as the transudation of nutrients essential for Meda Dhatu metabolicity.

Medovaha Srotas Moola

1. Charaka Acharya and Vagbhata Acharya - Vrikka, Vapavahanam
2. Susruta Acharya - Kati, Vrikka

Charaka Acharya lists both Vrikka and Vapavahanam in the Panchadasha Koshtanga. It is claimed that Rakta and Medo Prasada are responsible for the organogenesis of Vrikka.

Causes of Medovaha Strotodushti

अव्यायामाद्दिवास्वप्नान्मेद्यानां चातिभक्षणात् |
मेदोवाहीनि दुष्यन्ति वारुण्याश्चातिसेवनात् ||

The etiological factors that lead to Medovaha Srotodushti is lesser energy expenditure than input which include lack of exercise,

and Jatharagni Dushti depend on all these three factors, Kledaka Kafa fine heads the chewed Ahar where saman Vayu illuminated Pachak Pitta which is responsible for digestion of Ahar.

1. Balances Jatharangni^[16]

In Case of Medoroga Jatharagni as well as Medagni both are deteriorated, Takra due to is Kashaya Rasa, Ushnavirya, Vikashi and Ruksha Guna balances Kafadosha i.e., Kledaka Kafa and Amla Rasa, Ushnavirya, Agnideepak properties balances Vatadosha i.e., Saman Vayu and if Saman Vayu remain in its balance state it does not over illuminate Pachak Pitta also Takra has Laghu Guna and Mala Sangrahak so it does not aggravate Pitta Dosha.

2. Remove the obstruction of Srotas

By the concept of Ashraya Ashrayi Bhava^[17] and Samanya Vishesh Siddhant^[18] the inter-relationship among Kafa Dosha with Rasa, Mansa and Meda also with other Dhatus and the causative factor for Medoroga is the excessive intake of Kafaj Ahar Vihar so it redouble the Rasa, Mansa and mainly Meda Dhatus when Kafa doshas are aggregate it obstruct the Medovaha Srotas and further only Medo Dhatu formation takes place and by the law of Samanya Vishesh, Dravya Vishesh action of Takra takes place due to its Kashaya Rasa, Ushna Virya and Laghu Ruksha Guna which deplete the Kafa Dosha and remove the obstruction of the Srotas through which Strotas get cleaned. As the Amrita or nectar is good for the gods,^[19] similarly the Takra is useful for the human beings. Takra is like elixer (Amṛta) during Śītakāla (winter) as well as in case of Kapha-Vātarogas, Srotorodha and Mandāgni. Takra should never be taken during Grīşmartu (summer) and Saradrtu (late autumn) as well as in case of Dourbalya, Bhrama, Mūrchā, Raktapitta, Mada and Śotha. Takra from which ghee/butter is removed is always good for health and is Laghu in nature. If ghee/butter is partially removed, such buttermilk is Vrşya, Guru and Kapha Hara in nature.^[20] In Vataprakopa sour buttermilk is to be given along with rock salt. In Pittaprakopa sweet butter milk shall be given along with sugar (Sarkarā). In Kafa Prakopa Takra should be given along with Rūkşa, Trikatu, Kşāra substance etc.^[21]

Conclusion

Takra with fat is heavy, causes lethargy and sleep.