Therapeutic use of Curd in Digestive Disorders in Ayurveda

Abstract

Curd, a tasty popular staple diet consisting therapeutic importance too. Chikitsa has mentioned as Aahar (diet), Vihar (regimen) and Aushadhi (Shodhana, Shaman). Curd consists various properties and it is mentioned to include as a diet in diseases as Atisara (diarrhoea), Grahani (malabsorption syndrome), Arsha (haemorrhoids), Peenas (chronic rhinitis). It is found that indication of a curd is commonly mentioned in Ayurveda regarding the digestive disorders. Curd as a diet consists Deepan (appetiser), Ruchiprada (enhancing taste) and Vataghna property. Search had been performed in ancient and modern literature and research publications related to use of a curd in digestive disorders considering probiotic property of a curd. It is easily available and economic. Adding a curd in a diet of patients suffering from digestive disorders is beneficial for effective recovery. The important significance of therapeutic use of probiotics is prevention and treatment of gastrointestinal diseases. This article is a review of available literature related to research question to enlighten role of a curd in digestive disorders. The study was planned for having focused information related to digestive disorders only with preventive, promotive and therapeutic use. Observations are suggesting that curd is a probiotic source of lactobacillus with a nutritive value. Being the richest source of probiotics, curd offers beneficial and healthy microflora to our alimentary canal. Fermented milk improves diarrhoea by improving and regulating the intestinal microbiota and environment as per research conducted. Habitual consumption of fermented milk containing lactobacillus prevented constipation in Vietnamese children as per mentioned in studied article. The yoghurt has also been associated with a decreased risk of developing colorectal cancer. This review article has emphasised on Aahar Chikitsa in digestive disorders related to use of a curd.

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AYUSHDHARA ISSN: 2393-9583 (P)/ 2393-9591 (O)
An International Journal of Research in AYUSH and Allied Systems
AYUSHDHARA | September-October 2023 | Vol 10 | Issue 5
230
THERAPEUTIC USE OF A CURD IN DIGESTIVE DISORDERS IN AYURVEDA
Archana D. Inchekar1*, Mrunal A. Tiwari2, Dhananjay S. Inchekar3
*1Professor and Head, Dept of Swasthavritta and Yoga, 2Professor and Head, Dept of Agadtantra, Manjushree
Research Institute of Ayurvedic Science, Gandhinagar, Gujarat.
3Head of Swami Vivekanand Yoga Kendra, Nanded, India.
Article info
Article History:
Received: 15-09-2023
Accepted: 14-10-2023
Published: 05-11-2023
KEYWORDS:
Curd, Digestive
Disorders,
Probiotics,
Ayurveda,
Therapeutic use.
ABSTRACT
Curd, a tasty popular staple diet consisting therapeutic importance too. Chikitsa has
mentioned as Aahar (diet), Vihar (regimen) and Aushadhi (Shodhana, Shaman). Curd consists
various properties and it is mentioned to include as a diet in diseases as Atisara (diarrhoea),
Grahani (malabsorption syndrome), Arsha (haemorrhoids), Peenas (chronic rhinitis). It is
found that indication of a curd is commonly mentioned in Ayurveda regarding the digestive
disorders. Curd as a diet consists Deepan (appetiser), Ruchiprada (enhancing taste) and
Vataghna property. Search had been performed in ancient and modern literature and
research publications related to use of a curd in digestive disorders considering probiotic
property of a curd. It is easily available and economic. Adding a curd in a diet of patients
suffering from digestive disorders is beneficial for effective recovery. The important
significance of therapeutic use of probiotics is prevention and treatment of gastrointestinal
diseases. This article is a review of available literature related to research question to
enlighten role of a curd in digestive disorders. The study was planned for having focused
information related to digestive disorders only with preventive, promotive and therapeutic
use. Observations are suggesting that curd is a probiotic source of lactobacillus with a
nutritive value. Being the richest source of probiotics, curd offers beneficial and healthy
microflora to our alimentary canal. Fermented milk improves diarrhoea by improving and
regulating the intestinal microbiota and environment as per research conducted. Habitual
consumption of fermented milk containing lactobacillus prevented constipation in
Vietnamese children as per mentioned in studied article. The yoghurt has also been
associated with a decreased risk of developing colorectal cancer. This review article has
emphasised on Aahar Chikitsa in digestive disorders related to use of a curd.
INTRODUCTION
Ayurveda consists of a detail description of
dietetics. Dietary sources are classified and described
with their properties and therapeutic uses.[1]
Pathyapathya is an important applied aspect of
Ayurveda to treat diseases. Aharchikitsa (therapeutic
diet) is one of the essential concepts in Chikitsa
classified under Yuktivyapashraya chikitsa.[2]
Charakacharya has described qualities of Pranabhisar
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(life saving) Vaidya who consists knowledge of
Swasthavritta (preventive and promotive health
related life style), diet, methods of consuming diet and
all about diet.[3] In Ayurveda, diet therapies are
mentioned in details. Diet is one of the important
factors in digestive disorders.
AIM
To study therapeutic use of a curd in digestive
disorders in Ayurveda.
OBJECTIVES
1. To understand properties of a curd as a dietary
source.
2. To study mode of action on body and mind in
healthy and diseased persons.
3. To study its therapeutic use as diet therapy in
digestive disorder.
Review Article

Archana D. Inchekar, Mrunal A. Tiwari, Dhananjay S. Inchekar. Therapeutic use of Curd in Digestive Disorders in Ayurveda
AYUSHDHARA | September-October 2023 | Vol 10 | Issue 5
231
MATERIAL AND METHODS
Related Material is collected from texts of
Ayurveda. Online search was conducted on various
database as Scopus, Web of Science, Google Scholar,
PubMed. Ayurveda basic Samhitas with commentaries
were referred for therapeutic use of a curd related to
digestive disorders. Use of a curd in other diseases and
collection related to hazardous effect of curd were
excluded. Review and research references had been
collected related to modern medicines. Review
contains properties of curd, therapeutic uses,
preparations having curd and all about understanding
therapeutic use of a curd limited to digestive disorders.
Classification of a curd as per Ayurveda
Curd is included in following Aharvargas.
1. Gorasa varga or Ksheera vikruti (milk products) [4]
2. Pranija Dravya (animal source)[5]
3. Sneha varga (fats)
4. Dadhi varga (fermented milk)
Curd is described with various do and don’ts,
method to consume, seasonal indication and
contraindication, therapeutic use and Pathyapathya
(do and don’ts). Curd is said to be Mangal and tradition
of eating curd sugar while going to outside from home
has been practised from centuries in India.
Properties of Curd
Susrutacharya has described three types of
Dadhi (curd) according to taste.[6] Sweet, sour and
excessively sour, curd has astringent as subsidiary
taste, unctuous and hot, alleviates chronic coryza,
irregular fever, diarrhoea, anorexia, dysuria and
emaciation. It is aphrodisiac, vitaliser and auspicious.
Curd made of boiled milk is of good quality, pacifies
Vata and Pitta, promotes Dhatu, Agni and strength and
it is relishing as mentioned by Susrutacharya.[7] Dadhi
is Guru (heavy to digest), Sneegdha (unctuous), Ushna,
Abhishyandi. It vitiates Kapha and diminishes Vata and
Pitta.
Dadhi mastu, a liquid part of a curd is sour,
astringent, sweet in properties It diminishes Kapha
and Vata, (easy to digest) Laghu and having Prinan,
Sadhya Balavardhan, Pralhadankarmas. It removes
thirst, Klama and works as a Strotovishodhana and
Ruchikarak.[8] The supernatant fatty layer of curd is
heavy, aphrodistiac, Vata pacifying, decreases Agni and
promotes Kapha and semen.[7] Curd without the
supernatant layer is Ruksha (rough), Grahi (checking),
gas forming, Vatakarak (aggravates Vata) Laghu (easy
to digest), stimulates digestive power and relishing.
Curd mixed with jaggery is unctuous, wholesome for
heart and Vata pacifying. [7]
Charakacharya has mentioned Rochana
(enhances taste), Deepan (enhances digestive power),
Snehana, enhances strength. It is sour, Ushna,
Vataghna, Mangalya, Shukrakara and Brimhana.[9]
Rules for Dhadhi sevan (rules for curd
consumption)
Curd should not consume daily. It should not
consume in Vasant and Sharad rutu. One should not eat
curd at night. It should not eat without mixing sugar,
ghee, Aamalaki, Mudgayusha or honey (any one of it). It
is a tradition that a spoon of curd with sugar has to be
eaten while going to important work. It is auspicious.
In southern parts of India, curd is a staple diet. It
consists of Mahabhishyandi (produces excessive
secretions) properties. It should be consumed with
combination of Mudga (green gram), Amalaka
(gooseberry), Sharkara (sugar). It also has seasonal
indications to consume only in rainy and winter
season.
Table 1: Effects of a curd in Dosha, Dhatu, Mala, Agni and Strotus
Effects on Dosha: Vatashamana, Pittashaman, Kaphakar (Madur dadhi)
Effects on Dosha: Vatashamana, Pittakarak, Kaphakar (Amla dadhi)
Effects on Dosha: Vatashamana, Pittakarak, Raktadushtikar (Atyaamla dadhi)
Effects on Dhatus: Dhatuvardhan
Effects on Mala: Mutravardhan
Effect on Agni: Deepan
Effect on Strotus: Abhishyandi
Table 2: Properties of various types of Dadhi [10]
S.No
Type of Dadhi
Properties and actions of Dadhi
1
Gavya dadhi
(cow curd)
Sneegdha (unctuous), Madhur vipaki (sweet in final transformation), Deepan
(stimulates digestive power), promotes strength, alleviate Vata, relishing
2
Mahish dadhi
Madhur vipaki (sweet in final transformation), aphrodisiac, pacifies Vata and Pitta,
increases Kapha
3
Aajya dadhi
(goat curd)
Laghu (easy to digest), pacifies Kapha and Pitta, alleviates Vata, useful in Kshaya,
Swasa, Arsha, Kasa

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Table 3: Therapeutic indications of curd in digestive disorders from Charak Samhita
S.No
Disease
Text
Reference
Preparation
1
Aruchi
Charak Samhita
C. Su 27
-----
2
Atisara
Charak Samhita
C. Chi 19
Yusha with curd
3
Grahani
Charak Samhita
C. Chi 15
With Deepan Dravya preparations, as Anupana
4
Aamdosha
Charak Samhita
C. Chi 15
Buttermilk
5
Mutrakriccha
Charak Samhita
C. Su.27
----
Aruchi (anorexia): It is advised to consume curd in
anorexia.
Atisara (Diarrhoea): Curd with raw Bilwa and Tila
(black sesame).[11] Vegetables are advised to consume
with curd and pomegranate juice.[12] Rice, green gram,
Yava (barley) Bilwa, and sour Indian jujube are
contents of Yusha mentioned to consume with curd in
Atisara. Dadhi sara (Malai) heated with ghee, mixing
with jaggery and dry ginger is recommended. Thick
and fatty part over curd is called as Sara. Sweet Sara: Is
Guru in nature, aphrodisiac, balances Vata.[8] Grahani
(malabsorption syndrome) buttermilk is advised in
combinations. Yavagu prepared with digestive spices,
ghee and curd is recommended as a diet.
Arsha (Haemorrhoids): Buttermilk is recommended.
A few references about curd are available in Ayurveda
texts. Curd or buttermilk prepared in a vessel having a
coat of paste of Chitrakmula (root bark of Chitrak) is
effective as a therapy. Medicated ghee preparations
including curd as an ingredient are mentioned.
Vegetables are advised to consume with curd.
Dadhimanda (whey) is recommended to use as
Anupana effective for Mala Vata Anuloman (regular
bowel habit). A review study consists information as
thick and incompletely fermented curd is one of the
causative factors of Arsha.[13,14] Previous review
articles consists observations about curd and its
therapeutic use. A study conducted with the objective
to explore the Ayurvedic properties of Dadhi (Curd)
and its correlation to health and diseases. Dadhi is
promoted as probiotic and nutritive source.[15] Another
study have shown findings Lactobacillus abundance in
fermenting curd peaked sharply at 12 hours survived
exposure to acid (pH 3.0) for at least one hour,
survived in the presence of pancreatin or bile salts for
3 hours. [16]
DISCUSSION
Clinical studies published from various
database have related references. It improves the
immune system and enhances strength. It strengthens
natural immunity by stimulation of mucosal with
improvement of systemic host immunity.[17] One study
about role of probiotic, plant based shown results as
the prebiotic powder taken twice per day for 21 days
was effective in reducing symptoms of functional
constipation in individuals having low fibre intake.[18]
Yoghurt maybe an effective diet in malnourished
children due to lactose intolerance as per conducted
research.[1]
The literature has been collected from various
Ayurvedic and modern texts and research articles and
it had concluded that Dadhi taken with Ayurvedic
principles is healthy.[15] A study conducted in
Vietnamese children has been concluded as habitual
consumption of fermented milk prevented
constipation and in Vietnamese children, and it may be
useful for treating diarrhoea and improving nutritional
status leads health benefits to children in Vietnam. The
incidence of diarrhoea was significantly lower in the
probiotic group than in the Control group.[20] Probiotics
as curd are beneficial to enhance gut function as
carbohydrate metabolism.[21] Ayurvedic classical texts
contains references about therapeutic use of a curd in
a few digestive diseases.[22] Tradition to consume a
curd regularly have digestive benefits but same time in
Ayurveda it is not advised for regular use.[23]
CONCLUSION
Therapeutic uses of a curd in digestive
disorders have been searched in ancient Indian
medicine and modern literature as well as conducted
studies. The curd is found beneficial as a diet in Aruchi,
Atisar, Grahani and Mutrakriccha. Curd also consists
important role in strengthening digestive system
hence may be useful as a preventive diet in digestive
disorders.It is concluded that curd is effective as
therapeutic and preventive diet. Modern studies show
probiotic role of a curd in disorders as constipation.
Further scope may be to review references according
to age, Prakruti, Agni and Satmya in various disorders
as Pravahika, Visuchika. Study may be useful with
comparative studies by using various types of curds
available.
REFERENCES
1. Agnivesha. Charaka Samhita Revised by Charaka
and Dridhabala with the Ayurveda Dipika
commentary of Chakrapanidatta. Edited by Yadavji
Trikamji Acharya. Reprint ed (Chaukhambha
Surabharati prakashan Varanasi). 2016; p. 174
2. Ibid; p.77
3. Ibid; p.182

Archana D. Inchekar, Mrunal A. Tiwari, Dhananjay S. Inchekar. Therapeutic use of Curd in Digestive Disorders in Ayurveda
AYUSHDHARA | September-October 2023 | Vol 10 | Issue 5
233
4. Ibid; p.165
5. Ibid; p. 20
6. Sushrut, Susrut Samhita Revised by Dallanacharya
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Cite this article as:
Archana D. Inchekar, Mrunal A. Tiwari, Dhananjay S. Inchekar. Therapeutic use of
Curd in Digestive Disorders in Ayurveda. AYUSHDHARA, 2023;10(5):2
30-233.
https://doi.org/10.47070/ayushdhara.v10i5.1376
Source of support: Nil, Conflict of interest: None Declared
*Address for correspondence
Dr. Archana D. Inchekar
Professor and Head
Dept of Swasthavritta and Yoga,
Manjushree Research Institute of
Ayurvedic Science, Gandhinagar,
Gujarat.
Mail id: iarchana49@gmail.com
Phone: 80578 23091