Milk Do's and Don'ts

ABOUT MILK

“Milk is the best of all nutritive substances… . Through its kindred or similar properties, (it) augments the quality of ojas in the body.” —Sushruta Saṃhitā

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Understanding Milk

Many health food approaches today encourage people to eliminate dairy products from their diet. According to their theories, many symptoms and ailments are caused by dairy intake, including mucus congestion, arthritis, and others.

Āyurveda , however, recommends intake of milk and certain dairy products, especially for those with Vāta and pitta constitutions, or imbalances in either of these doshas. This is because of milk’s inherent strengthening and vitalizing effect, and also because it is the food substance most easily converted to ojas in the body.

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Ojas is the subtlest material aspect of the body through which intelligence flows and on which the strength and immunity of the body depends.

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These two points of view can be reconciled when we understand more deeply the effect dairy products have on digestion and on the three doshas. In short, if prepared or consumed improperly, dairy products can produce negative effects. However, if consumed according to Āyurvedic guidelines, they are a very useful and health-promoting aspect of the diet.

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The proper use of dairy products relies on three major factors: (1) The quality of the milk from which they are made, (2) The method of preparation of the milk or milk product, (3) How we eat them, at what time, and in combination with what other foods, and ultimately, (4) How well we digest them once consumed.

The main points to remember: QUALITY: ORGANIC, NON-HOMOGENIZED WHOLE MILK, NOT LOW FAT; Pasturized is OK. Otherwise buy raw milk from a farmer and boil it a little longer…

1. Milk for drinking, or for use in cooking or preparing other dairy products such as yogurt, should be of the highest quality. Ideally, it should be from cows fed on pesticide-free grain or grass, who are not given hormones or antibiotics. Ideally it should be non-homogenized (if available in your area).

2. Purity Farms makes an organic ghee now available in many stores. An organic butter is available under the “Organic Valley” brand name.

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PREPARATION AND CONSUMPTION

Cold or unboiled milk is extremely heavy, and serves to increase the slimy secretions of the organs, whereas by boiling it is freed from those injurious traits. —Sushruta Saṃhitā

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A. MILK RULES

1. Milk should be brought to a rolling boil before drinking or using to make yogurt. It may be drunk while still hot or warm, or allowed to cool to room temperature.

2. Milk should be consumed only with foods having sweet taste including breads, rice, grains, cereals, and “sweets.” Be sure there is no salt added to the grains or bread if you have it with these. Mixing milk with salt or green vegetables damages kidneys.

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Milk should not be eaten along with a meal which includes other tastes (i.e., it is not appropriate as an accompaniment to most luncheon or dinner menus.)

Also, milk should not be consumed with raw fruits or fruit juices except mango, raisins, figs, or dates. This is due to the sour taste of most fruit (including bananas which have a sour “post-digestive” taste) that disturbs the digestion of the milk. Also, it should not be consumed with salty foods such as salty crackers or pretzels for the same reason. Disturbed digestion leads to Āma and negative after-effects.

 

3. Fresh heavy cream has properties different from milk and may be used in moderation with fresh fruit and in cooking for soups, vegetable dishes, pasta, etc.

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B. CURDS

Any food that is made from curdled liquid is referred to in Āyurveda as “curd.” These include cheese, cottage cheese, buttermilk, yogurt, sour cream and tofu (soybean curd).

Curds must never be eaten in the evening or night due to their tendency to obstruct the channels (srotas) of the body.

Obstruction of the srotas is one of the most fundamental factors in disease production according to Āyurveda. It is a major cause of arthritis, sinusitis, respiratory problems, and the breakdown in immunity that leads to a host of other disorders.

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In fact, curdled foods should not be eaten on a daily basis for most people, or the cumulative effect will be increased Āma and blockage of the srotas.

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In addition, curds ideally should be consumed while very fresh. By Āyurvedic standards, any commercially sold yogurt or cheese is too old to be considered “fresh.”

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1. Yogurt

Yogurt is ideally prepared at home in the evening, and consumed the next day. Refrigerating it and letting it sit for more than one day increases the sourness and “stickiness” of the curd and when consumed, it will tend to obstruct the srotas or circulatory channels. Its sour quality will also tend to aggravate pitta and kapha.

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2. Cheese

As explained above, cheese should not be eaten in the evening (no midnight pizzas!). Solid cheeses available in the supermarket tend to increase pitta and kapha. The “sharper” the cheese, the more pitta increasing effect it has. Cheese is generally more easily digested during the winter months, when the agni (digestive power) is strongest. Cheese may be taken in small quantities at lunch time, up to two-three times a week, if desired, unless recommended otherwise by your physician.

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Cottage cheese and ricotta cheese (“sweet cheeses”) are more easily digested and are recommended in general over solid cheeses.

 

Homemade cheese, called “panir,” is the best cheese to consume on a regular basis. It is much preferable to commercial cheeses and may be eaten daily at lunch time. (See recipe.) Panir balances both Vāta and pitta.

Soy cheese are curds and should be eaten according to the same guidelines as dairy cheeses.

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3. Tofu

Tofu is a protein-rich, low-fat curd which is available in commercial brands which are acceptable. “Silken”-style tofu (Mori-Nu brand) is packaged in air-free, light-protected packets which keep the product very fresh. The soft variety is recommended.

Overall, tofu is much more easily digested than solid soy or dairy cheese and is preferred over solid cheeses for regular consumption.

 

Tofu is a curd and should not be eaten in the evening. However, at lunch time or as a breakfast food is fine.

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C. Frozen desserts: ice cream, frozen yogurt, etc.

These foods are the epitome of kapha-aggravating and digestion-suppressing foods. Due to their extreme coldness, they suppress the digestive “fire” (acids and enzymes, which are temperature dependent). In addition, they are a dairy product, are very sweet, and in the case of ice cream, high in fat, which all contribute to a kapha increasing effect.

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If you have mucus congestion; sinus, ear, nose, or throat problems; allergies, asthma, arthritis, digestive problems, overweight, or nearly any other health problem, you would do well to strictly avoid these frozen desserts.

 

If you are very healthy, have strong pitta in your constitution, and it is very warm outside, you may eat these occasionally if you strongly desire them. It is better to eat them in the afternoon and not right after eating, to avoid interfering with the digestion of the meal.

DIGESTION

Use of Lactaid milk for lactose intolerant individuals is acceptable, however, measures should be taken to strengthen the digestive capacity so that Lactaid is not necessary.

A milk intolerance treatment program is available which can be performed at home over several weeks. Ask your physician for details.

Many individuals with milk intolerance find that if they boil the milk first, ideally with a pinch of cardamom, turmeric or fresh ginger root, drink it warm, and avoid consuming it with other than sweet-tasting foods, they no longer have any problems digesting milk.

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Yogurt Recipe

Use an electric yogurt maker or a thermal container.

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Make a fresh batch of yogurt each day. Start the process around 8-8:30 PM the night before you plan to use the yogurt, or in the morning of the same day.

 

Purchase a small container of plain yogurt at the grocery.

Milk to use: whole or lowfat (not skim) cow’s milk, nonhomogenized is best. Bring milk to boil, optionally with a slice of ginger and pinch of cardamom. Cool to warm (100-110 F or just slightly warmer than body temperature).

Place 1 teaspoon of yogurt for each cup of milk into the bottom of the yogurt maker container. DO NOT STIR.

Pour milk into cup(s) of yogurt maker.

Allow automatic process to continue for 4-8 hours until yogurt curdles and separates from the whey. Less time makes milder, less sour flavor, better for pitta.

Save a small amount of yogurt to make the next day’s batch. People with significant Pitta should take yogurt in lassi form.

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Sweet Lassi

Serves 1-2

1/2 cup fresh plain nonfat yogurt

1-1/2 cup water
1/8 tsp cardamom
pinch ground ginger

1 tsp rosewater

Sweeten to taste with raw honey, organic sugar or Agave nectar.

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Combine yogurt, water, cardamom, ginger, rosewater and sweetener in blender.

Blend for 30 seconds and drink at room temperature.

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Lassi is a traditional Āyurvedic drink that aids digestion. Made from yogurt, water and spices, it is good for all mind-body types, and an ideal drink to have after your main meal at lunchtime.

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Sweet Rose Petal Lassi

Serves 4

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2 cups fresh plain nonfat yogurt
2 cups water
1/2 TBS Maharishi Ayurveda Rose Petal Conserve (1-800-255-8332)
1/2 tsp ground cardamom
1/4 cup organic sugar or 2 Tbsp. raw honey or Agave nectar.

Blend ingredients in a blender until frothy.

Serve it immediately and enjoy a delectable drink for all seasons.

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For a delicious alternative to Rose Petal Lassi: substitute 4-6 tsp Maharishi Ayurveda Almond Energy Drink powder for the sugar in this recipe.

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Digestive Lassi

for one glass

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1/2 c of fresh, plain nonfat yogurt

1/2 c of water
1 pinch of salt
1 pinch of pepper

1 pinch of cumin

1 pinch of ginger

Blend all ingredients and drink it with your meal.

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Plain Lassi

Serves 2

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1 cup fresh plain nonfat yogurt

4 cups water

Blend ingredients in a blender until frothy.

Drink with lunch and throughout the afternoon as desired.

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TIPS

 

NOTE: Generally, lassi, yogurt and all curdled products should be avoided in the evening. If they are consumed late in the day, they may have a clogging effect on the body’s channels resulting in mucus congestion and bodily stiffness.

Proportions of water to yogurt may vary in the recipes above.

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For more nourishment, make the lassi less dilute (i.e. 1:1 or 1:2.) For improving digestion, make the lassi more dilute (1:3 or 1:4.)

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Fresh homemade yogurt is best, made the night before and not refrigerated.

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Convenient yogurt makers are widely available in health food and department stores.

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Lassi Recipes

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GHEE

Ghee is clarified butter. Although it is prepared completely from butter, its properties, according to Āyurveda, are very different than butter itself. In many.cases. ghee is recommended to be used in the diet. (If you have a cholesterol problem, check with your doctor before using ghee). lf this has been recommended for you, you may either purchase ghee at delicatessens, natural food stores or lndian groceries in your community.

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To prepare the ghee yourself, use the following recipe:

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How to Prepare

1. Place one or more pounds of unsalted butter in a deep stainless steel or Pyrex type glass pan on medium or medium low heat (Watch to make sure that the butter doesn’t scorch while melting).

2. In the next 30 - 40 minutes the water will boil away (approximately 20% of the butter is composed of water). Milk solids will appear on the surface of the liquid and also at the bottom of the pan.

3. Be alert to remove liquid from heat as milk solids turn golden brown on the bottom of the pan (otherwise, the ghee may burn). At this point, you may notice that the ghee may smell like popcorn and you may notice tiny bubbles in the ghee rising from the bottom

4. Strain sediment from ghee while hot, pouring it into a stainless steel or Pyrex-type pan. Strain by pouring through a cotton cloth placed over a stainless steel strainer. At this point it is very hot, so you should always be cautious.

5. Ghee can be stored at room temperature. Later if Ghee becomes solid due to being cool, just heat it slightly and it will return to liquid.

Note: Caution should always be observed when handling hot liquids. Ghee should never be left unattended during this heating process.

 

Copyright 2009, Maharishi Āyurveda Association of America

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LACTOSE INTOLERANCE TECHNIQUE

 

Hi Jean

 

Wanted to send you The Rajus technique for lactose intolerance.

 

It can be done over several weeks to kindle her agni so that she can digest the milk...

 

Start with 3 days of 75% water and only 25% milk + 1/4 tsp cardamom, a pinch or two of ginger, and of black pepper....Boil for 10 min. After removing from heat add pinch or two turmeric (boiling turmeric not good for cholesterol.) She can also add pinch cinnamon if she likes. She can try this morning and evening and see how well she tolerates it...

 

After 3 days GRADUALLY increase milk to 35% and 65% water with same spices and boiling instructions....Do this for another 3-4 days....

 

Then 45% milk...for another 3-4 days....

 

Get up to 50% milk and 50% water and stop there...

 

Emphasize how important milk is for ojas and bone health.

BE sure to use whole milk, non-homogenized organic, and never low fat, as the cream is what carries calcium to the bones....and the cream contains important prana....

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Graciella

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