Evaluation of custard based on ayurvedic principles
Journal name: Ancient Science of Life
Original article title: Evaluation of custard based on ayurvedic principles
The ANSCI is a peer-reviewed, open-access journal focused on Ayurveda and traditional medicines. It publishes original research, reviews, and literary studies linking traditional knowledge with modern science, covering disciplines like botany, ethnomedicine, pharmacology, and clinical research.
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Vilas M. Nanal, Ramesh M. Nanal
Ancient Science of Life:
(A quarterly multi-disciplinary scientific research journal in Ayurveda)
Full text available for: Evaluation of custard based on ayurvedic principles
Year: 1992
Copyright (license): CC BY-NC-SA
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Summary of article contents:
Introduction
The paper presents an evaluation of custard based on Ayurvedic principles, highlighting the necessity of understanding modern dietary substances through indigenous scientific traditions. The authors, Vilas M. Nanal and Ramesh M. Nanal, emphasize the importance of assessing foods that have integrated into contemporary diets, such as custard, which has gained popularity in urban Indian settings. Utilizing ancient Ayurvedic texts, they aim to open up discussions regarding the medicinal properties and classifications of new food items through established frameworks like the Panchabhaut theory, Rasagunavirya theory, and dosadhatu-mala theory.
Effects on Bodily Constituents
One of the core concepts discussed in the paper is the effect of custard on the dosha and dhatu constituents of the body, particularly focusing on its potential therapeutic uses. Custard is identified as having properties that help alleviate the Vata and Pitta doshas due to its sweet taste and cooling effects while simultaneously intensifying Kapha due to its heavy and sweet attributes. Its composition leads to various beneficial actions, such as promoting the nourishment of bodily tissues (Rasa, Rakta, Mamsa, Meda, and Sukra) and facilitating the elimination of waste (Srsta Mutrakara). Therapeutically, custard is recommended in cases of Ampla pitta, stomatitis, and wastage disorders while being contraindicated in conditions characterized by Kapha predominance or digestive weakness.
Conclusion
The authors conclude that the evaluation of custard through an Ayurvedic lens illustrates a viable method for understanding new foods and their health implications. They express hope that such analyses will encourage meaningful discourse in the medical community regarding the effectiveness and suitability of modern dietary choices. This approach reinforces the relevance of ancient Ayurvedic principles in contemporary nutrition, urging new practitioners to explore and utilize these frameworks to enhance understanding of the foods that play a crucial role in people's daily lives.
FAQ section (important questions/answers):
What is the purpose of evaluating custard according to Ayurveda?
The evaluation of custard aims to understand its properties and medicinal benefits. This assessment is rooted in ancient Ayurvedic principles, helping practitioners diagnose and treat conditions using this food item that has become popular in urban diets.
What are the main ingredients used to make custard?
Custard typically includes corn starch, milk, sugar, salt, and water. Beaten eggs can be added for richness and can be used in pudding or baked custard variations, contributing to the final texture and flavor.
What therapeutic uses does custard have according to the study?
Custard is indicated for conditions like Amplapitta, stomatitis, and wastage disorders. Its properties are beneficial in managing thirst and aiding digestion, although it should be avoided in certain health issues like respiratory or digestive troubles.
How does custard interact with different doshas in Ayurveda?
Custard is known to alleviate Vata and Pitta doshas due to its sweet taste and cooling properties. However, it can increase Kapha dosha, hence its consumption must be balanced with individual constitution and season.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Evaluation of custard based on ayurvedic principles”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Substance:
In the context of Ayurveda, a substance refers to any material, food item, or medicinal ingredient that has an effect on the body and mind. It forms the basis for evaluating its health benefits and therapeutic uses according to traditional principles. Custard is evaluated as a new substance within dietary practices.
2) Rasa (Rasā, Rasha):
Rasa signifies the taste or flavor of a substance in Ayurveda, essential for evaluating its effects on bodily dosas. It provides insight into how the substance interacts within the body, influencing digestion, energy, and balance. In custard, its primary rasa is noted to be Madhura (sweet).
3) Dhatu (Dhātu):
Dhatu refers to the bodily tissues in Ayurveda, which play crucial roles in physical health. There are seven primary dhatus, including Rakta (blood) and Mamsa (muscle). The nutrient properties of a substance influence these dhatus, guiding health decisions and dietary choices in line with traditional practices.
4) Water:
Water is a fundamental element in the Pancabhaut theory of Ayurveda, believed to have cooling and soothing properties. It plays a role in balancing dosas such as Pitta and Vata. In custard, water is a main ingredient, contributing to its consistency, texture, and digestion effects.
5) Guru:
In Ayurvedic terminology, Guru indicates 'heaviness', referring to both the physical weight and the digestive impact of a substance. This quality affects how food substances are absorbed and metabolized within the body. Custard is characterized as Guru, denoting its substantial nature impacting digestion.
6) Sita (Sītā, Śīta, Sīta, Shita, Sītā, Sitā, Śita, Śītā, Siṭa, Siṭā):
Sita means 'cold' or 'cooling' in Ayurveda and describes the thermal property of substances. Foods with Sita qualities help balance the heating effects of Pitta dosha. Custard’s cold nature is beneficial for conditions characterized by heat, like certain digestive disorders.
7) Mridu (Mṛdu):
Mrdu translates to 'soft' or 'gentle', describing the texture and quality of a substance. It contributes to the ease of digestion and the comfort experienced when consuming food. This soft quality is essential when assessing suitable foods for specific health conditions.
8) Activity:
In Ayurveda, activity relates to the thermal and functional characteristics of a substance, including how it interacts with different bodily systems. It encompasses digestion, metabolic processes, and effects on dosas. Understanding a substance’s activity aids in tracking its influence on health outcomes.
9) Madhura (Madhurā, Mādhura):
Madhura refers to the sweet taste in Ayurvedic practices, linked to nourishing properties and the enhancement of vitality. Sweetness not only provides a pleasing flavor but also supports various bodily functions, making it beneficial in specific conditions while creating a sense of well-being.
10) Snigdha (Snigdhā):
Snigdha means 'unctuous' or 'oily', referring to the tactile texture of a substance. This quality often indicates richness and moisture, beneficial for Vata dosha conditions. Snigdha foods can help in lubrication and nourishment of tissues, enhancing overall health and digestion.
11) Gurutva:
Gurutva signifies heaviness and density in substances affecting digestion and metabolism. Foods categorized as Gurutva are substantial and can influence bodily functions profoundly, often providing strength and nourishment. The evaluation of custard shows it possesses Gurutva due to its content and texture.
12) Vipaka (Vipāka):
Vipaka refers to the post-digestive effect of a substance, determining its long-term influence post-consumption. It aids in classifying how food interacts with the dosas after it has been digested. Understanding Vipaka helps predict and manage health outcomes based on dietary intake.
13) Pitta (Pītta, Piṭṭā):
Pitta is one of the three dosas in Ayurveda, characterized by heat, digestion, and metabolic transformations. It is associated with the elements of fire and water. Balancing Pitta through dietary choices, such as incorporating sweet or cooling foods like custard, supports overall health.
14) Kapha:
Kapha is another dosha representing stability, structure, and moisture within the body, associated with the earth and water elements. It influences body's endurance and growth. Foods can either increase or balance Kapha, hence, understanding dietary impact is crucial for health and wellness.
15) Rakta (Raktā):
Rakta is the dhatu representing blood in Ayurveda, vital for circulatory health and overall vitality. Understanding its relationship with food substances helps individuals maintain energy levels and supports bodily processes required for nourishment, healing, and vitality.
16) Dosha (Dosa, Doṣa, Dosā, Doṣā, Ḍosā):
Dosa, or dosha, refers to the three fundamental energies—Vata, Pitta, and Kapha—that govern physiological functions in Ayurveda. Each dosha influences various aspects of health. Evaluating food according to its effects on these dosas informs tailored dietary recommendations.
17) Guna (Guṇa, Gūna):
Guna refers to the intrinsic qualities or characteristics of a substance used in Ayurveda to assess food and medicine. These qualities help healthcare practitioners understand a substance's effects and determine how it can be used effectively for health interventions.
18) Milk:
Milk is a significant ingredient in Ayurvedic cooking, viewed as nourishing and balancing. It embodies a variety of properties, supporting various dhatus and imparting hydration and strength to the body. Its inclusion in custard enhances its therapeutic potential.
19) Abhishyandi (Abhiṣyandi):
Abhisyandi denotes an attribute that can cause obstruction in the channels of the body, leading to the accumulation of bodily fluids. This quality is vital while considering dietary impacts on diseases, especially those resulting from excess accumulation.
20) Annihilation (Annihilated, Annihilate):
To annihilate means to eliminate or diminish the effects of something. In Ayurveda, it often pertains to the alleviation of dosha imbalances. Foods may be chosen to thwart specific ailments by counteracting excessive doshas in the body.
21) Science (Scientific):
Scientific approaches in Ayurveda incorporate systematic observation and analysis of health practices and dietary outcomes. The integration of modern scientific principles with traditional wisdom enables a comprehensive evaluation of substances’ therapeutic potential.
22) Sandra (Sāndra, Samdra):
Sandra describes a quality of 'thickness' or 'solid form' in Ayurveda. It refers to how food appears and its perceived texture, affecting its digestibility and the way it interacts with bodily tissues. Understanding Sandra is essential for evaluating proper food textures.
23) Gandha (Gandhā, Gamdha):
Gandha refers to 'smell' or 'fragrance' in Ayurveda, a quality influencing our sensory experience of food. It plays a role in digestion and psychological well-being, impacting appetite and overall digestion. An agreeable Gandha can enhance the nutritive values of food.
24) Virya (Vīrya, Vīryā):
Virya indicates the inherent potency or energy of a substance, impacting its effects in the body. Understanding Virya helps in assessing a food's influence on dosas and our physiological conditions, directing choices for maintaining health and preventing disease.
25) Manda (Maṇḍa, Mandā, Mamda):
Manda signifies a quality of 'looseness' or 'softness', indicating a gentler impact on the body. It is valuable in determining how easily food can be digested or its comforting properties. Foods with Manda qualities are often recommended for sensitive conditions.
26) Trishna (Tṛṣṇā):
Trsna translates to 'thirst' and in Ayurveda, it is an important bodily signal needing attention. Understanding the types of Trsna and dietary recommendations helps maintain bodily equilibrium. Custard may serve specific needs while being mindful of dosha considerations.
27) Sugar:
Sugar is a common ingredient that embodies the sweet taste, often linked with nourishment and energy. In Ayurvedic evaluations, its properties and effects play vital roles in balancing dosas and achieving suitable dietary outcomes, especially concerning sweetness in custard.
28) Mala (Māla, Mālā, Māḻā, Māḷa, Maḻa):
Mala refers to waste products of the body in Ayurvedic terminology. Studying malas aids in understanding balance, as the body's ability to eliminate or accumulate waste directly influences overall health. Proper dietary choices can optimize bodily mala management.
29) Vata (Vāṭa, Vaṭa, Vāta, Vaṭā):
Vata is one of the three dosas associated with movement, air, and the nervous system. It governs activities like circulation and digestion. Understanding Vata is essential for maintaining health through dietary choices that either pacify or stimulate its qualities.
30) Kala (Kālā, Kalā, Kāla):
Kala refers to a specific time frame or phase when considering dietary intake and its effects. Different qualities arise at various times, influencing digestion and absorption. When studying substances, the temporal aspect aids in recommending appropriate consumption.
31) Diet:
Diet encompasses the overall food intake that affects health and wellness, considering various factors like balance, dosas, and individual conditions. A tailored diet, based on Ayurvedic principles, aims to promote harmony and prevent disharmony within the body.
32) Salt (Salty):
Salt is universally recognized for its flavor-enhancing properties, and in Ayurveda, it is essential for balancing bodily fluids. Its presence in diet influences the taste of foods while also playing a role in digestion. Assessing its effects is crucial for health.
33) Post:
Post refers to the period following the consumption of a substance, especially important for considering Vipaka and its effects within the body. Understanding post-consumptive responses helps inform appropriate dietary recommendations based on individual health needs.
34) Bodily constituent:
Bodily constituents include the various elements and tissues that comprise an individual's physiology, impacted by diet and lifestyle. Understanding these constituents helps guide dietary recommendations in Ayurveda, focusing on their health and balance.
35) Burning sensation:
Burning sensation is a common symptom associated with certain Ayurvedic conditions, often reflecting a Pitta imbalance. Foods can be prescribed to soothe this sensation, allowing for comfort and balance, highlighting the therapeutic approach within Ayurvedic dietary practices.
36) Jangaladesha (Jāṅgaladeśa, Jangala-desha):
Jangala-desa refers to geographical and climatic regions that are dry and arid. Foods consumed in such areas must be adapted to support local conditions, influencing dietary recommendations in Ayurveda. Custard may be beneficial in specific Jangala settings.
37) Accumulation (Accumulating, Accumulate):
Accumulation pertains to the build-up of substances in the body, whether beneficial or harmful. Understanding how dietary choices affect accumulation aids in managing wellness, particularly regarding dosas and their balance according to Ayurvedic principles.
38) Raktadhatu (Raktadhātu, Rakta-dhatu):
Rakta-dhatu represents the blood tissue in Ayurveda, signifying vitality and nourishment. Foods impacting Rakta are pivotal for maintaining health and energy. Dietary choices are made considering their effects on this dhatu, enhancing overall well-being.
39) Agnimandya (Agnimāndya, Agni-mandya, Agnimamdya):
Agnimandya signifies poor digestive strength or inefficiency, often requiring dietary adjustments to enhance metabolism. Foods that support digestion without overwhelming the system are recommended to rectify this condition, ensuring nutrients are absorbed effectively.
40) Rasadhatu (Rasadhātu, Rasa-dhatu):
Rasa-dhatu refers to the fluid and nourishment obtained from food, essential for sustaining health and vitality. It plays a crucial role in the body's ability to nourish tissues and maintain proper function, linking directly to dietary choices.
41) Picchilata (Picchilatā):
Picchilata corresponds to the qualities of being slimy or viscous in a substance, influencing how it interacts with bodily processes. This quality is evaluated in foods like custard, understanding its implications for digestion and absorption.
42) Pratishyaya (Pratiśyāya, Pratīśyāya):
Pratisyaya signifies nasal congestion or respiratory conditions, often linked with Kapha dosha. Dietary measurements can help manage symptoms associated with conditions like Pratisyaya, guiding food choices to alleviate discomfort and restore balance.
43) Mutraghata (Mūtraghāta, Mutra-aghata):
Mutraghata refers to urinary obstruction or difficulties, a condition that requires attention to dietary intake. Ayurvedic understanding emphasizes the need for foods that can assist in managing such conditions through proper nourishment and elimination support.
44) Pittadosha (Pittadoṣa, Pitta-dosha):
Pitta-dosa governs digestion, metabolism, and transformation within the body. Identifying foods that balance or aggravate Pitta is essential for maintaining health, especially for conditions arising from Pitta imbalances, guiding dietary practices.
45) Perception:
Perception in Ayurveda relates to how individuals experience various qualities (Rasa, Gandha, etc.) of substances. Understanding individual perceptions aids in tailoring dietary recommendations to better suit personal health and wellness.
46) Discussion:
Discussion in the context of Ayurveda involves the exchange of ideas and knowledge surrounding health practices. Engaging in discussion is vital for expanding understanding and forming a basis for scientific evaluation of dietary practices.
47) Pravahika (Pravāhikā):
Pravahika relates to conditions of diarrhea or loose stools, demanding careful consideration of dietary choices to restore balance. Understanding how substances influence bowel conditions is critical for determining suitable food recommendations.
48) Prasadana (Prasādana, Prāsādana):
Prasadana refers to the significance of purification and refinement within the body, impacting the quality of bodily substances. Appropriate dietary choices enhance Prasadana, supporting overall wellness based on Ayurvedic principles.
49) Vatadosha (Vātadoṣa, Vata-dosha):
Vata-dosa is directly associated with functions of movement, air, and the nervous system in Ayurveda. Understanding its qualities supports dietary recommendations aimed at maintaining balance and preventing Vata-related disorders.
50) Fragrance:
Fragrance plays a crucial role in the sensory experience and perception of food. In Ayurveda, the fragrance of food can enhance appetite and support digestion, making it vital to consider in culinary practices.
51) Ayurveda (Āyurveda, Ayus-veda):
Ayurveda is the traditional system of medicine from India, emphasizing natural health and balanced living. It evaluates substances based on their qualities and effects, guiding individuals towards holistic wellness through mindful dietary practices.
52) Nighantu (Nighaṇṭu, Nighamtu):
Nighantu is a term referring to traditional Ayurvedic lexicons or texts that document various herbs, substances, and their properties. They serve as essential references for practitioners to evaluate and utilize different materials within medicinal and dietary contexts.
53) Medoroga (Medas-roga):
Medoroga signifies a category of diseases related to fat and obesity in Ayurveda. Addressing Medoroga requires dietary adjustments aimed at balancing bodily dosas and managing fat accumulation, emphasizing individualized approaches to dietary practices.
54) Rasayani (Rasāyanī):
Rasayani refers to substances with rejuvenating properties, enhancing vitality and health. In Ayurveda, Rasayani foods are advocated to support longevity, energy, and overall wellness, guiding choices for sustenance and nourishment.
55) Lakshmi (Lakṣmī):
Lakshmi represents prosperity and abundance within Ayurvedic philosophy, connecting health with well-being. The availability of nourishing foods and practices fosters a sense of abundance in health, reflecting the holistic outlook of Ayurveda.
56) Atisara (Atisāra, Atīsāra):
Atisara indicates a condition of severe diarrhea or dysentery in Ayurveda, requiring careful dietary management. Foods that are soothing and pacifying are prioritized to restore balance and mitigate uncomfortable symptoms associated with this condition.
57) Grahani (Grahaṇī):
Grahani refers to a condition related to digestive disorders, highlighting the importance of maintaining digestive integrity. Understanding dietary influences helps manage symptoms and optimize digestive functions through appropriate food choices.
58) Jangala (Jāṅgala, Jaṅgala, Jamgala):
Jangala refers to arid or semi-arid geographical areas. The dietary practices in these regions often adapt to local conditions, influencing the health and nutritional needs of the inhabitants, highlighting the relationship between environment and Ayurvedic diet.
59) Dhamani (Dhamanī, Dhāmanī):
Dhamani refers to the channels or vessels within the body, integral for the flow of nutrients and energy. Understanding the role of diet in maintaining the integrity of these channels empowers individuals to choose foods that support overall health.
60) Hridroga (Hṛdroga, Hrid-roga):
Hrdroga refers to heart-related diseases or conditions within Ayurveda. The dietary choices made can significantly impact heart health, emphasizing the need for careful selection of nourishing, heart-friendly foods.
61) Trembling (Tremble, Trembled):
Tremble often describes the physical sensations or responses evoked by specific substances. In Ayurvedic terms, it may reflect the qualities of a food affecting bodily sensations, including digestion and emotional responses, guiding dietary choices.
62) Samana (Śamana, Samāna, Samaṇa, Samanā, Śāmana, Sāmana, Shamana, Samānā):
Samana relates to balance and equilibrium within the body, particularly concerning digestion and energy distribution. Understanding the need for Samana informs dietary practices aimed at restoring harmony and health.
63) Stanya:
Stanya refers to secretion of milk, highlighting its role in nutrition and nourishment post-birth. Understanding its properties is crucial in Ayurveda, providing insight into dietary practices, especially for lactating individuals.
64) Saumya (Saumyā):
Saumya denotes qualities that are mild, pleasant, or agreeable. In dietary contexts, substances with Saumya attributes are often recommended for balance and comfort, contributing to overall well-being and health.
65) Grishma (Grīṣma):
Grisma refers to the summer season in Ayurveda, when dietary requirements change to accommodate the heat. Foods that are cooling and hydrating are emphasized to maintain balance in the body, reflecting Ayurvedic principles in seasonal eating.
66) Sparsha (Sparśa):
Sparsa represents the quality of touch or texture, providing sensory feedback essential for evaluating food and its effects on health. Understanding Sparsa supports assessments in developing suitable food choices based on texture and digestive response.
67) Mriduta (Mṛdutā):
Mrduta refers to softness or gentleness, be it in flavor, texture, or action in Ayurveda. Foods with Mrduta qualities are often recommended for sensitive conditions, enhancing comfort and digestibility.
68) Vatika (vaṭikā, Vātīka, Vātika, Vaṭika, Vatikā, Vātikā):
Vatika pertains to an individual’s constitution characterized predominantly by Vata dosha qualities. Understanding one’s Vatika nature informs dietary choices aimed at maintaining health and preventing related imbalances.
69) Shishira (Śiśira, Sisira):
Sisira refers to the winter season and requires a careful approach to dietary choices. Foods that provide warmth and nourishment are emphasized to support health during colder months, aligning dietary practices with seasonal changes.
70) Thirst:
Thirst in Ayurveda signifies a bodily signal indicating the need for hydration and balance. Understanding underlying causes of thirst and addressing them through proper food and beverage choices is integral for maintaining overall health.
71) Mamsa (Maṃsa, Māṃsa, Mamsha):
Mamsa denotes muscle tissue in Ayurveda, essential for strength and movement. Foods influencing Mamsa are critical to maintaining muscle health, emphasizing nourishing diets that support proper bodily structure and function.
72) Shvasa (Śvāsa, Svasā, Svasa, Śvāsā, Svasha):
Svasa represents breath or respiratory function in Ayurveda. Understanding dietary influences on Svasa assists in addressing related health concerns and emphasizes the role of food in maintaining clear and unobstructed respiration.
73) Ardra (Ārdrā, Ārdra):
Ardra refers to qualities of moisture and softness in a substance. Foods characterized as Ardra are beneficial for balancing dryness and supporting hydration within the body, enhancing well-being through appropriate dietary choices.
74) Apana (Apāna, Āpaṇa, Āpāna, Apāṇa, Āpāṇa, Āpana):
Apana signifies downward-moving energy related to elimination and reproductive health in Ayurveda. Understanding its role helps assess dietary interventions aimed at optimizing digestion, excretion, and reproductive functions.
75) Shukra (Śukrā, Śukra):
Sukra refers to reproductive tissue and is associated with vitality and strength in Ayurveda. Foods that nurture Sukra are recommended for overall health and reproductive well-being, emphasizing the importance of diet in sustaining life.
[Note: The above list is limited to 75. Total glossary definitions available: 89]