Panchagavya and Ayurveda
According to our puranas and ancient scriptures ,Kamadhenu is considered to be god of embodiment and fulfilling all our wishes .Her milk is said to possess miraculous benefits and can cure many ailments.
Key Takeaway Points:
Panchagavya's Divine Origins: Rooted in ancient Hindu scriptures, Panchagavya is a concoction of cow-derived products symbolizing purity and nourishment, reflecting the sacredness of the cow in Indian culture.
Medicinal Importance: Panchagavya comprises cow's milk, ghee, urine, dung, and curd, each possessing unique therapeutic properties revered in Ayurveda and clinical practices.
Versatile Therapeutic Applications: Ayurveda recommends Panchagavya for diverse conditions ranging from respiratory issues like asthma to gastrointestinal disorders, cardiovascular diseases, and even cancer.
Environmental Benefits: Beyond medicinal use, Panchagavya fosters a pollution-free environment, enhancing soil fertility, promoting organic farming, and serving as an alternate energy source.
Individual Product Benefits: Cow milk is a powerhouse of nutrients supporting bone health, immunity, and brain function, while curd aids digestion and gut health with its probiotic content. Ghee is celebrated for its role in promoting digestive fire, mental clarity, and overall vitality.
Cautions and Considerations: Ayurvedic wisdom advises against certain combinations like curd with sour fruits, emphasizing moderation and mindful consumption to avoid disrupting digestion and aggravating doshas.
Cultural and Spiritual Significance: Panchagavya transcends its medicinal value, embodying spiritual and cultural significance as a revered offering in rituals and ceremonies, symbolizing purity, abundance, and divine blessings.
Traditional Wisdom in Modern Context: Despite its ancient roots, Panchagavya's holistic benefits remain relevant today, offering a natural, sustainable approach to health and wellness in harmony with nature.
Cow/Gomatha is being worshipped as god indicating its nourishing nature like a mother according to many of ancient hindu scriptures
Panchagavya is the product obtained form cow and lets see the significance of panchagavya in this blog
Panchagavyas represents
Cows milk
Cows ghee
Cows urine
Cows dung and
cows curd
And it serves a unparallel medicinal importance in ayurveda and clinical practices
Ayurveda highly recommends panchagavya in treatment of various clinical conditions like asthma, flu, allergies, cardiovascular diseases, renal disorders, rheumatoid arthritis, leucoderma, wound healing, leucorrhoea, hepatitis, dietary and gastrointestinal tract disorders, obesity, tuberculosis, ulcer, chemical intoxication, other bacterial, fungal and viral infections.It also is a alternate source of energy and hence promoting a pollution-free environment helping for the fertile soil and helps in organic farming.It can enhance soil fertility, improve the quality of earthworms, and promote crop health by acting as an organic fertilizer. Additionally, cow dung and cow urine are excellent sources of energy to generate biogas and electricity
Therapeutic benefits of panchagavya
· Hepato protective
Panchagavya has a potent liver regenerative property owing to its phospholipids present in it
· Can heal ulcers effectively
High saturated and undsaturated fatty acid content in panchagavya ,cows ghee is said to be very potent in healing ulcers
· Analgesic effect
Panchagavya is highly recommended for pain relief
· Used in seizures
Panchagavya can induce sleep hours this can help in reducing the frequency of seizures and has been recommended as adjuvant therapy for managing seizures
· Used as anti cancer agent
Cows urine in panchagava acts as a potential anti neoplastic agent and can work against induced mammary carcinogenesis
· Anti haemorrhoidal actions
Cows urine in panchagavya can help to relieve inflammation ,pain and can ease defecation ,itching and bleeding from anal canal
· Clears vision
Cows ghee acts as a natural lubricant and can prevent the eye dryness and helps to improve vision .Its also richest source of Vitamin A
· Against bacteria
Cows urine id highly effect on against any pathogens like bacillus and can be used in preventing against any microbial infections
It can even enhance memory and alleviate neurological symptoms like Alzheimer’s, depression, anxiety neurosis etc, showcasing the importance of cow products in Ayurvedic medicine.
Let us take a look at each ingredient of the panchagavyas and their medicinal qualities:
Goksheera/Cow milk:
Milk is widely used in health-protecting, promoting and wide range of therapeutic applications in ayurveda .Milk is rich in nutrient containing lactoe ,fat ,minerals ,proteins and water .
Milk protein of cow contains casein and peptides along with pigments like xanthophylls ,carotene and riboflavin .
Fatty acid ,calcium ,phosphorous ,phospholipids including cephalin ,lecithin and spingomyelin ,vitamins like A B2 ,B3 and K is also present abundantly
It can serve as source of nutrient for infants and is also having some essential functions like teeth,bone formation and can support to maintain digestive system, neurological and immune functions Vitamin A and K enhances the vision and blood clotting process
Milk enzymes restricts the growth of bacteria and promotes beneficial gut bacteria .They work a role of anti bacterial and anti diarrhoeal activity .They also are packed with anti cancer activity enzymes against skin ,colon and breast .
Lactose in milk is highest source of energy
Its imbibed with seethe and snigdha guna ,madhura rasa ,sheetha veerya and madhura vipaka
Since it has madhura rasa ,it acts like a tonic for nousrishing sapta dhatus and can also alleviate general debility and helps for rejuvenation in Tuberculosis and injured lungs
Its considered as excellent tonic for eyes ,brain ,heart and rejuvenative and acts as rasayana and ojo vardhaka
Being easy to digest ,it forms an alternate to mothers milk
It enhances the bone strength in menopausal women who are susceptibile to get osteoporosis ,being rich in Vitamin D and vitamin D plays a man role in absorbtion of calcium from gut Calcium absorption can makes the bone strengthier
Asthi dhatu poshaka is in elderly can be done by regular intake of milk .When the bones Shows signs of degeneration in serenity, consuming milk, a key cow product, can be one of the natural remedies to improve that.
Bing rich in medhya property ,milk is considered one of the brain tonic because according to ayurveda it has the ability to pacify vata .Kida can perform better in terms of intelligence and memory on consuming a glass of milk every day
Milk acts as ojo vardhaka which can nourish all seven tissues in the body
Women during pregnancy and lactation should be supplied with adequate quantities of milk sice its richest sourse of calcium
Its an excellent remedy to cure harmorrhoids
Adding spices to milk can counter its cooling properties and makes it easily digestible Spices like Ginger ,cardomum and cinnamon enhances the digestibility and can reduce mucous production
Proper way of boiling milk
One part of Milk has to be boiled with 4 glasses of water and reduced to 1 glass .Its a proper way of boiling milk which can be devoid of any fat products
Properties of different sources of milk
Goats milk
The rasa, virya, and vipaka for goat’s milk is sweet, cooling, and pungent. Like cow dairy, it is nourishing and strengthening, but tends to be lighter and less mucus-forming Its tridoshic (balancing for all three doshas) and a preferable milk in moderation for kapha. Goat milk is slightly astringent, which for some can rile vata.
Sheep Milk
Buffalo Milk
Buffalo milk was recommended by the sages for its ability to induce sleep. Colder and heavier than cow’s milk, it soothes pitta and vata, but increases kapha. It is used to slow rapid elimination. Buffalo milk is available in India and Italy, yet here in the United States, it is rare to find
Plant based milk
Almond milk
Almond milk in particular builds ojas, strength, and immunity in the same way that warm, well-spiced cow’s milk does. It calms vata and pitta and can be used occasionally by kapha.
Nut and Seed-Based Milks
Sunflower, pumpkin, and hemp seed milks are well-tolerated by all doshas. Warm, heavy sesame seed milk is better for vata than pitta or kapha. It is a rich source of calcium,
Grain Milks
Oat milk is calming to vata and pitta, yet increasing to kapha.
Rice milk is also sweet-cool-sweet in nature and best for vata and pitta constitutions.
Soymilk
Organic soy milk is sweet and astringent, with a cooling virya and a pungent after-effect. It is best for pitta, and aggravates both vata and kapha.
Wrong combination with milk
Do not consume milk along with sour tasting fruits such as citrus fruits, berries etc.
Avoid consuming fish and sea food (viruddha ahara) along with milk.
Buttermilk has the property of making obese people lean and so overweight people should ideally consume less of milk and more of buttermilk.
If you are suffering from fever, avoid consuming milk up to seven days from the day of onset of fever.
Milk is pathya in jwara after the seventh day, following this guideline is essential (the fever passes from the Ama stage to Nirama in these seven days ).
Medicnes using cows milk in ayurveda
Cows milk is widely used in preparations like ksheerabala thailam and ksheera bala 101 which can be externally used to manage osteoporosis and internally to control various nervous disorders like trigeminal neuralgia ,facial palsy and migraine etc It is used in various dhara too to reduce the psychotic disorders and in various enema preparations also like ksheera vasthy to get vata under control
Go dhadhi /Curd
Known for its nutritional and health benefits ,its prepared by fermenting cows milk using microorganisms .Its a richest source of probiotics .Ayurveda claims to follow certain rules and regulations like digestive health ,ama and climatic conditions to include curd in diet
It contains various nutrient and micro nutrients including proteins ,Vitamin like A D B and E ,calcium ,phosphorous ,magnesium and zinc.Probitics in curd strengthens the immune system and fight against pathogens
Being madhura nd amla in rasa,ushna in veerya ,snigdha and guru in guna ,amla in vipaka ,its vatagna ,kapha kara ,brimhana and graahi ,sukrala and deepana
For persons with vata prakruthi ,curd has to be taken with moong dhal ,for pitha ,with sugar and for kapha with jeeraka
Here's what Ayurveda says about yogurt:
Digestive Health: Yogurt is highly regarded in Ayurveda for its ability to support digestive health. Yogurt contains beneficial probiotics, enzymes, and lactic acid bacteria that can help maintain a healthy balance of gut flora, improve digestion, and support gastrointestinal function.
Nutritional Content: Yogurt is rich in essential nutrients such as protein, calcium, vitamins B12 and B2 (riboflavin), potassium, and magnesium. It provides a good source of easily digestible protein and can be particularly beneficial for individuals who follow vegetarian or plant-based diets.
Aphrodisiac Properties:In Ayurveda, yogurt is sometimes considered an aphrodisiac food that can enhance sexual vitality, reproductive health, and fertility.
Contraindications: While yogurt is generally considered beneficial in Ayurveda, it may not be suitable for everyone, particularly individuals with certain health conditions or dietary restrictions. Those who are lactose intolerant, have dairy allergies, or follow strict vegan or dairy-free diets may need to avoid or limit their intake of yogurt.
Avoid making these mistakes while eating curd.
· One should not consume curd at night. The curd is heavy to digest. It is also hot in potency. Therefore, when consumed at night, it may interfere with your sleep as extra energy is required for its digestion.
· It also triggers the secretion of mucus making the condition adverse for individuals suffering from Asthma, a condition that takes a longer period to manage according to Ayurveda.
· As per the Ayurveda, curd pacifies vata, but increases kapha and pitta.
During the night, the Kapha Dosha upsurges. Thus, if the curd is consumed during the night, the effect of Kapha Dosha is augmented. In case you cannot refrain yourself from eating curd at night, Ayurveda recommends consuming it in moderation after adding a pinch of black pepper and rock salt.
Other options such as ghee, amla, and honey can also be added to curd when you consume it at night, leveraging the medicinal benefits of cow-derived products.
Alternatively, you can substitute curd with buttermilk. It will help in clearing the mucus secretions.
*Curd should not be heated. if you heat the curd, it can alter its properties which can lead to suffocation and swelling in your body.
*The daily consumption of curd is prohibited in Ayurveda, however, incorporating cow products wisely in the diet can offer numerous medicinal benefits.. It is because curd is known to be heavy in nature and increases inflammation in the body.
*One should always avoid eating curd when a person has a bleeding disorder. Thus, if you are someone who has heavy period flow or nasal bleeding,it is considered best to avoid curd at all in your meals.
As per Ayurveda, do not mix your curd with fruits as it has the potential to be a channel blocker, and using cow products like ghee can aid in maintaining balance. incompatible.food. According to Ayurveda, long-time consumption would trigger metabolic issues, allergies, and potentially weight gain, prompting a balanced use of cow products in diets.
*According to Ayurveda, curd is incompatible with meat and fish. Any combination of curd should not be consumed without moderation, as recommended by Ayurveda.Cooked along with meats such as chicken, mutton, or fish will produce toxins inthe body.
What is the best time to eat curd?
In Ayurveda, the timing of meals is considered crucial for maintaining optimal digestion and overall health, highlighting the importance of incorporating products like panchgavya for their medicinal benefits. The best time to eat curd (yogurt) can vary depending on individual factors such as constitution (prakriti), digestive capacity, and lifestyle. However, there are some general guidelines to consider:
· Morning: Consuming curd in the morning, preferably as part of breakfast, is often recommended in Ayurveda. This is because the digestive fire (Agni) tends to be strongest in the morning, making it easier for the body to digest and assimilate food.
· Avoiding Night: In Ayurveda, it's generally advised to avoid consuming curd or other heavy foods late at night or close to bedtime. Eating heavy or cooling foods in the evening may interfere with digestion and disrupt sleep patterns. It's best to consume lighter, easily digestible foods in the evening, incorporating cow products for their holistic benefits on human health.
· Avoiding Certain Combinations: Ayurveda cautions against combining curd with certain foods, such as fruits, fish, meat, and salt. These combinations are believed to disturb digestion and may lead to the formation of toxins (ama) in the body.
So, how is a curd made?
Making curd at home is a simple process that involves fermenting milk with beneficial bacteria to create a thick and creamy yogurt-like product. Here's a step-by-step guide to making curd at home:
Ingredients:
- Milk (preferably whole milk for a creamier texture)
- Curd (a small amount of store-bought curd or yogurt containing live active cultures to use as a starter)
Equipment:
- Saucepan
- Clean container with lid for incubating the curd
- Whisk or spoon for stirring
Instructions:
1. Prepare the Milk: Pour the desired amount of milk into a clean saucepan. Whole milk will yield a creamier curd, but you can use low-fat or skim milk if preferred.
2. Heat the Milk: Place the saucepan over medium heat and gradually heat the milk, stirring occasionally to prevent scorching. Heat the milk until and bring it to boil, ensuring the use of cow milk to align with Ayurvedic principles and enhance the nutritional value.
3. Cool the Milk: Once the milk reaches the desired temperature, remove it from the heat and allow it to cool until it reaches a normal room temperature
4. Add the Starter: Once the milk has cooled to the appropriate temperature, add a small amount of store-bought curd or yogurt containing live active cultures to the milk. Use about 1 to 2 tablespoons of curd per quart (liter) of milk. Stir the curd into the milk thoroughly to ensure even distribution of the starter culture.
6. Allow Fermentation: Let the milk mixture ferment undisturbed for approximately 6 to 8 hours, or until it sets and thickens into curd. The fermentation time may vary depending on factors such as the temperature of the environment and the desired level of sourness.
7. Check for Set: After the fermentation period, gently tilt the container to check if the curd has set. It should have a thick and creamy consistency and may pull away from the sides of the container.
8. Save Starter: Remember to save a small portion of the homemade curd to use as a starter for your next batch. This will ensure that you always have a fresh and active culture to ferment your milk.
Advice regarding Rithu(season) and consumption of curd:
Hemantha,shishira and Varsha ruthu-it is good to consume curd
Sharad,greeshma and Vasantha ruthu- Curd should be avoided during these seasons.
If you are allergic to milk,then the best alternate is buttermilk
“Takram Shakrasya Durlabham”
If you are allergic to curd or milk ,one can take buttermilk .Its a nectar loaded with lot of health benefits .The milk is curdles to curd by fermenting it over night ,this is then churned to buttermilk by removing the butter portion of it.
Buttermilk can be consumed by people who are suffering from lactose intolerance and it actually improves the absorptive strength of the intestines by improving the health of the villi.Its considered as richest source of probiotic too . Probiotics are nonpathogenic microbes widely present in the alimentary canal and they contribute to the digestive and metabolic process by their enzymatic activities.
An imbalance in probiotic can influence the gut in a wider way an can cause dysentery Buttermilk is pathya or advisable for patients suffering from gastritis, irritable bowel syndrome, colitis and piles. They should consume lot of buttermilk prepared out of Cow milk.
Go ghritha:
With madhura as rasa ,sheetha as veerya ,snigdha as guna ,madhura as vipaka and vata pitthagna, agni deepana, chaksusya, hridhya, medhya ,vishagna and ayushyam as karma .Ghee, often referred to as clarified butter, has been touted as the 'food of the Gods' in ancient scriptures. Ghee is a good source of fats essential for a balanced diet. This golden elixir has played a pivotal role in promoting holistic well-being through the ages, forming an integral part of a sattvic bhojan(food).
The Ayurvedic Marvel Ghee, a staple in Ayurveda, holds a revered status for its ability to enhance intelligence, refine intellect, and improve memory. Ghee is known to build the aura, soften organs and increase the internal juices of the body. It also contains fat-soluble vitamins that aid overall health.
Digestive Powerhouse
Ghee acts as a catalyst in stimulating stomach acids, aiding in the breakdown of food and promoting toxin elimination, underlining its value in panchgavya therapy. Not only does ghee rekindle the digestive fire, but it also enhances the absorption of nutrients, making it ideal for conditions like leaky gut syndrome, IBS, Crohn’s disease, which impact fat digestion and absorption.
Nutrient Absorption and Disease Prevention
Ghee's unique properties extend to increasing intestinal wall function, reducing the risk of colon cancer, and nourishing and lubricating body tissues. Its application is beneficial for conditions such as dry skin, inflammation, and stiff joints. Ghee is also rich in fatty acids, which may provide added benefits, emphasizing the role of cow products in enhancing human health.
Mental and Emotional Well-being
Beyond physical health, ghee contributes to mental and emotional balance, improving memory and intellect. Alongside Triphala and honey, ghee may improve eye health, act as a natural remedy for stress, anxiety, and boost the immune system. It's also beneficial for those concerned about heart disease.
Ancient texts like the Charaka Samhita and Sushruta Samhita sing praises for ghee's multifaceted benefits. The former highlights its role in promoting memory, intelligence, and overall well-being, while the latter recommends it as a remedy for pitta dosha-related issues like inflammation.
Some consideration regarding ghee are
· Digestability
· Package of nutrients
· Balances pitta
· Used as Anupana(Co-drinks, After Drnks, Adjuvants) and in various poorva kama(Pre operative) and panchakarma technique
Traditional methods of ghee preparation
Ghee can be prepared using four different methods and are explained as follows:
Preparation of desi ghee
The milk is first boiled, cooled at room temperature, followed by the addition of lactic acid culture and incubation for 10 to 16 h to prepare curd. Water is added to the curd and churned to obtained the butter called ‘desi butter’. The butter is heated at the desired temperature, and molten desi ghee is obtained. The ghee must be decanted while hot and filled in a container
In Ayurveda various medicated ghee is used to managem various clinical conditions like burns ,skin diseases ,and in treatment of varios neuro and psychiatric diseases ,depression ,insomnia ,autism etc
Gomutra/Cows urine
A non toxic liquid waste from the cow which has several health benefits .Its diuretic ,nephroprotective and can help in weight loss ,oedema ,piles ,anaemia ,skin diseases, cardio vascular diseases and vitiligo
Being katu ,thiktha and kashaya in rassa ,usha in veerya ,laghu in guna and katu in vipaka ,it does agni deepana and vata kaha alleviation .Its indicated in conditions like shoola ,gulma ,kilasa ,kasa ,swasa ,mukha roga and akshi roga too
Can deal with lots of clinical conditions like Filariasis,Nephrotic syndrome, Edema, Ascites, acts as a Cardiac tonic, Prostate enlargement, Eczema, Psoriasis, Dandruff, Itching skin, Obesity, PCOD, Hypothyroidism, Constipation, Tumors, Goiter, Lymphadenopathy, Tonsils, Sinusitis.
Gomutra hareetaki is one of the wonderful medicines with gomutra as main ingredient which has various therapeutical benefits
Cow dung
Being rich in various beneficial microbes ,it contains various nutritional components like minerals ,vitamins ,potassium ,nitrogen oxygen ,cellulose ,carbon ,mucus and lignin
A eco friendly cow dung cakes is an important source for burning fuel in cooking and it ensures air purification by killing microbes. Gobar gas is an excellent energy source which converts cow dung into methane gas and helps in cooking and generation of electricity
Fibres from cow dung is used in making papers and mosquito repellents
Cow dung paste protects against oral pathogens and also improves oral health .Its used as askin tomic in various topical applications in psoriasis and eczema. Being anti malarial and anti fungal ,it acts against various pathogens .
Heat boils and heat rashes can be cures by applying neem leaves extract mixed with cow dung .Its an excellent source to maintain soil quality in agriculture
Mainly use in agar bhattis and dhoops for purpose of purification and sanctification .Its used in form of poultices in treating certain muscle and joint pains
Dose- 3 to 5 gms – followed by warm water as Anupana(Co-drinks, After Drnks, Adjuvants).
Safety profiles
When used in high dose it can result in nausea and diarrhea
Reference
Charaka samhitha chikitsa sthana 10th chapter
Ashtanga hridhaya chikitsa sthana 19 th chapter
What is panchagavya used for?
This is a organic product which plays a main role in providing immunity
Can we eat Panchagavya?
Yes it can be taken internally. Different formulations are using that including Ayurveda.
What are the five products of the cow?
Cows milk ,ghee ,urine ,dung and curd
What products are made from cow dung and cow urine?
Lot of organic fertilizers ,dhoop ,insence stick from cou dung and lot of traditional ayurvedic formulations are being prepared from cows urine
What are the benefits of cows?
Main useful sources of cow is food and and milk which serve human in many ways.Along wit that it gives us leather ,fuel , fertilizers ,medicines etc etc
What is Panchagavya Gritham capsules used for?
Its used to control various neurological issues like anxiety ,memory loss, epilepsy ,depression and alos helps to alleviate hepatic issues like jaundice
Is Panchagavya good for health?
Yes it is loaded with enormous health benefits
When should I take Panchagavya?
Preferred before meals
How Panchagavya is prepared for human consumption?
Its prepared in form of ghee for human consumption
How to take panchagavya?
Oral administration of 5 to 10 ml, preferably before meals followed by warm water