An ideal Gut lays the foundation for an ideal body & mind
Considered as an elixir which keeps Jara (old age) and Vyadhi (disease) away
The importance of gut health extends beyond just proper digestion and assimilation. The ability to use our food well is largely dependent on our digestive strength (Agni). The stronger our Agni, the better we are able to absorb nutrients from our food, which means that fewer waste products are produced during the metabolism. A healthy digestive system creates Ojas, the last and finest of the Seven Dhatus (tissues), which is closely linked to our life energy and causes us to glow from the inside out.
Rebalancing Your Gut Flora through Ayurveda
Takra – Ayurvedic Probiotic
Considered as an elixir which keeps Jara (old age) and Vyadhi (disease) away
Classical Ayurvedic medical texts like Charaka Samhita, Sushruta Samhita, Bhavaprakasha, and Chakradatta, in the treatment context of Grahani (IBS), Arsha (hemorrhoids) mentioned the judicious use of Takra as medication.
In Ayurveda, we have a substantial number of references explaining the importance of takra – “He who uses Takra daily does not suffer from diseases, and diseases cured by takra do not recur; just as Amrita (divine nectar) is for the gods, takra is to humans.
Takra cleanses the channels of circulation (srotas), as a result of which Rasa Dhatu (the end product of the digestion of food) reaches the tissues properly. It creates proper nourishment, strength, and complexion.
Ayurvedic scholar Charaka opines that buttermilk removes such blockages and purifies the srotas or channels. This causes better Ayana(movement) of Anna-rasa(nutrients).
When adequate nutrition is obtained by koshas (cells), they start working with full force.
Due to the saturation/aging of srotas during old-age, the control systems of the body do not get adequate nutrients, which cause aging symptoms such as reduction of memory (dementia), reduced vision, wrinkles on the skin, graying of hair, and others.
But those who take buttermilk regularly, do not age faster, keep their arteries flexible for a longer time.
Ideal Buttermilk
(Takra)
Ideal proportions
According to “Bhavprakash Nighantu”, a ratio of 1:4 (Curd :Water) is optimal, as this dilutes the Takra and makes it very easy to digest without weakening Agni.
The optimal temperature
You should always use lukewarm water to make your Buttermilk (Ayurveda recommends against using yoghurt for cooking).
The right time
For best results, you should drink buttermilk regularly and not post Sunset.
Fresh preparation
Try to drink Buttermilk within 2-3 hours of preparation.
The froth contains fat so we remove it to make the lassi lighter and easier to digest. This is why we filter the lassi. The consistency is identical to that described in the authentic recipes.
Takra kalpana
There are different types of takra mentioned.
Ghola
It is prepared by churning curd without adding water and butter will be retained.
Mathitha
It is prepared by churning curd without adding water and butter will be separated after churning
Takra or katvara is prepared by churning curd after adding 1/4th part of water and butter will be separated after churning.
Udawsita is prepared by churning curd by adding ½ part of water and butter will be retained.
Chachika is prepared by churning curd with more quantity of water
Choosing right Yoghurt
The best base for your ayurvedic Buttermilk is a probiotic organic natural yoghurt. The fresher the yoghurt the better it is.
This is easy if you use a yoghurt maker and probiotic cultures to make your own yoghurt.
Once it has been prepared, the yoghurt can be kept for 1 or 2 days and used to make buttermilk
Focus on whole foods for your Gut Flora
According to Ayurveda, good digestion is the key to health.
Ayurveda emphasizes whole, minimally processed foods.
Limit or avoid animal-based products.
Focus more on fruits, vegetables, seeds, and nuts.
Include these whole foods in the majority of your meals.
Limit or reduce the usage of antibiotics, acid blockers, and anti-inflammatory medicines.
Herbs for improving digestion and assimilation : Trikatu, Triphala, and Chitraka.
Other Vegan Prebiotics & Probiotics preparations in Ayurveda
Asava & Arishtas
Ayurveda pharmaceutics have therapeutic preparations termed Asava & Arishtas (fermentation preparation) that are fermented products.
Asava are formulations that are prepared without the application of heat
Arishtas are prepared by subjecting the drugs to the process of heat.
These preparations probably have the effect of probiotics and prebiotics.
Sandhana kalpana (fermentation preparation)
It is mentioned in Ayurveda which is prepared with Drava Dravya (liquid materials) along with other medicinal drugs that are put in a closed inert vessel for a specified time period to carry out fermentation. Sandhana kalpana is mainly classified into two :
Madhya kalpana(alcoholic preparation)
Shukta kalpana (acidic preparation).
Madya sandhana kalpana (alcoholic preparation) are classified as Sura, Sidhu, Varuni and Asava- Arishtas. Sura is prepared by keeping completely boiled rice for fermentation, the clear supernatant fluid of Sura is prasanna, the slightly thicker part is kadambari, the thicker and lower part is jagala, medaka is thicker than jagala and the left-over portion after filtration is termed as surabeeja or vakkasa or kinwa.
Shukta Varga kalpana (acidic preparation) includes aerobic spoilage processes brought about by film forming yeast and acetic acid bacteria, both of which grow at the expense of alcohol; converting it to acetic acid or to carbon dioxide and water in which the product is called chukra.
The rice based fermented products are believed to confer more health benefits over dairy-based products.
Pakwa rasa sidhu- is prepared by fermenting sweet juice of different fruits without boiling them
Aapakwa rasa sidhu is prepared by fermenting sweet juice of different fruits, etc. after boiling them.
Varuni is prepared by fermenting the juice of tala (palm, Borassus flabellifor linn) and Kharjura (date palm, Phoenix dactyliferra linn).
Shukta Kalpas : Shukta is a preparation made by fermenting tubers, roots, fruits, etc. with oil and salt in liquid.
What Probiotics Do for You?
Probiotics do a number of helpful things for your mind and body.
Improve Your Digestion: When your microbiome is well balanced, you experience healthier digestion. Research shows that symptoms such as bloating, diarrhea, and various forms of inflammatory bowel disease (IBD) will improve with a diet rich in nature-made probiotics.
Restore Your Microbiome: After Taking Antibiotics: When you treat an infection or pathogen with antibiotics, many of your good bacteria are killed off along with the bad. Researchers have found that using natural probiotics after a treatment of antibiotics can help reduce antibiotic-associated diarrhea.
Keep Your Immune System Strong: Probiotics enhance immune function through supporting the regeneration of the intestinal lining, keeping the bad bacteria from entering the bloodstream and therefore supporting the overall health of the immune system.
Uplift Your Mood: Did you know that 90 percent of your body’s Serotonin (a neurotransmitter that plays an important role in regulating mood, appetite, and sleep) is produced in your digestive tract? Often called the “second brain,” your microbiome has a direct impact on your brain chemistry.
Reduce Autoimmune Symptoms: If the gut microbiome is well-nourished and balanced, it can improve some of the common symptoms associated with autoimmune disease. Eating a diet that is rich in probiotics has proven to be a therapeutic approach to treating autoimmune disease.
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