by Shree Gulabkunverba Ayurvedic Society | 1949 | 81,637 words | ISBN-13: 9788176370813
The English translation of the Charaka Samhita (by Caraka) deals with Ayurveda (also ‘the science of life’) and includes eight sections dealing with Sutrasthana (general principles), Nidanasthana (pathology), Vimanasthana (training), Sharirasthana (anatomy), Indriyasthana (sensory), Cikitsasthana (therapeutics), Kalpasthana (pharmaceutics) and Sidd...
The qualities of Cow’s milk
Cow’s milk has ten properties if it sweet, cooling soft, unctuous, thick, glossy viscid, heavy, slow and clear.
218. Possessing these qualities which are common with those of the vital essence, it is promotive of vital essence. Milk is said to be foremost among the vitalizers and rejuvenators.
The qualities of Buffalo’s milk
219. The buffalo’s milk is heavier and is more cooling and unctuous than the cow’s milk and is beneficial in insomnia and excess of gastric fire.
The qualities of Camel’s milk
The qualities of the milks of animals with uncloven hoof
221. The milk of the animals of uncloven hoof is strengthening, stabilizing, hot, slightly sour and saltish, dry, curative of Vata affections of the extremeties, and is light.
The qualities of Goat’s milk
222. The goat’s milk is astringent, sweet, cooling, astringent in action, light and curative of hemothermia, diarrhea, wasting, cough and fever
The qualities of the sheep’s milk and the Elephant’s milk
223. The sheep’s milk is causative of hiccup, dyspnea, is hot and increases Pitta and Kapha. The elephant’s milk is strengthening, heavy and an excellent stabilizer of the body.
The qualities of the Human milk
224.The human milk is vitalizing, roborant and homologous, increases unctuousness, is useful as nasal medication in hemothermia and as eye-salve in opthalmalgia.
General qualities and Therapeutic Properties of Curds
225-226. Curd is an appetizer, digestive stimulant, aphrodisiac, increases unctuousness and strength,,is sour on digestion, hot and curative of Vata and is auspicious and roborant. It is recommended in rhinitis, diarrhoea, algid and irregular fevers, anorexia; dysuria and emaciation.
The unwholesome effects of curds in Certain diseases and seasons
227. Generally curd is prohibited in autumn, summer and spring and it is also unwholesome in hemothermia and disorders of Kapha.
The qualities of immature curds, the Supernatent part of curds and of whey
228. The immature curd is causative of.tridiscordance and the mature curd is curative of Vata. The cream of curds is seminiferous and the whey is curative of Kapha and Vata and cleans the channels.
The qualities of Butter milk
229. The butter milk is to be administered in edema, piles, assimilation, disorders, suppression of urine, abdominal affections, anorexia aud complications arising from the oleation therapy and in anemia and toxicosis.
The qualities of Fresh butter
230. The fresh-made butter is astringent, digestive-stimulant, cordial and curative of assimilation-disorders, piles, trauma and anorexia.
The qualities of Ghee
231-234½. Ghee is promotive of memory, intelligence, vital fire, semen, vital essence, Kapha and fat. It curative of Vata, Pitta, toxicosis, insanity, consumption, inauspicious looks and fever. It is the best of the unctuous substances, cooling, sweet in taste and on digestion and when prepared according to proper pharmaceutical methods, its potency is increased thousandfold and is efficacious in a thousand ways. Preserved ghee is curative of intoxication, epilepsy, fainting, consumption, insanity, toxicosis, fever and pain in the vagina, ear and head. The ghees got form the milks of goat, sheep and buffalo are to be considered as having qualities of the milks themselves.
The qualities of Colostrums and cream Cheese
234-235. The early and late colostrums and various kinds of creamcheese are beneficial to persons having strong digestive fire or who suffer from insomnia. They are heavy, nourishing, aphrodisiac, roborant and curative of Vata.
The qualities of Curds-Cheese
236. The solid portion of curds is limpid, heavy, dry and astringent. Thus has been described the ninth section on cow’s milk and its products (Gorasa—gorasavarga).