Use of Honey and Ghee by Vedic Society

 

Use of Honey and Ghee by Vedic Society

(My article in FB May 6, 2015)

https://ramamohanraocheruku.blogspot.com/2021/05/use-of-honey-and-ghee-by-vedic-society.html

An Introduction to Ayurveda

Ayurveda teaches that honey and ghee should not be taken in equal proportions (by volume). We have compiled various textual references from the sages of yore that demonstrate this viewpoint:

It is not common for people to take honey and ghee equally but all should be aware that it should not be done as it harms Ayu or life force.

References for HONEY AND GHEE not good in equal quantity:

Vagbhata:

Reference: Astanga sangraha. Sutra sthana. 9th chapter 14th and 15th shloka. (Viruddhaanna vijnaaneeyamadhyayam)

         Combination of any 2 or 3 of Honey (madhu), Ghee (ghRutaM), Vasa (వస ఆయుర్వేద మూలిక- పూర్వము చంటి బిడ్డలకు ఉగ్గుపాలతో దీని గంధమును కలిపి పోసేవారు), its paste to required extent, used in olden days for babies, Oil(Thalia), water(udaka) should not be taken in equal quantity.

“madhusarpirvasaathailodakaani samadhritaani dwisha strishah samasthani vaa”

Effects: It leads to immense vata Prakopa (wind aggravation).

Charaka:

Reference: Charaka, Sutra sthana, 26th chapter 84th and 90th shloka. (Aatreyabhadrakapyeeya adhyaya)

         Honey and ghee taken in equal quantity is called maatra virudha.(incompatible due to the equal quantity).

“Madhusarpihi samadhritam maatraya tadvirudhyate” (90)

Sushruta:

Reference: Sushruta, Sutrasthana, 20th chapter15th shloka. (Hitaahiteeyamadhyayam)

         Honey and ghee taken in equal quantity is called as maana viruddha (incompatible due to the equal measure).

“madwambuni madhusarpishi maanatastulye naashneeyaat”

What kind of foods becomes viruddha in general?

Mixing of sheeta and ushna veerya items together.

Mixing of new and old items together.

Mixing ripe and unripe fruits or vegetables becomes viruddha.

What does viruddha ahara do to the body in general?

         It makes the doshas to aggravate and move from its place (doshamutkleshya), but is not capable of throwing it out of the body. This kind of aggravated doshas combine with the dhatus and causes the diseases in the body. (Charaka, Sushruta, Vagbhata)

Effects of viruddha ahara on the body in general:

Reference: Astanga sangraha (9/ 29)

         Regular intake of the viruddha ahara causes Visphota(boils), shopha(oedema), mada(intoxication), vidradhi(abcess), gulma(abdominal tumors), yakshma(tuberculosis). It will also destroy the teja (luster), bala (strength- physical and immunity), Smriti (memory), Mati (intellect), Indriya (sense organs), Chitta (mind) of the person. It can also lead to major diseases like Jwara (fever), Raktapitta (bleeding disorder), Kushta (skin diseases), Ashmari (stones), Prameha (urinary disorders), Udara (abdominal diseases), Bhagandara (fistula in ano), Arsha (piles), Grahani (digestive disorders). It may cause death of the person like poison.

Reference: Charaka (26/ 102, 103)

        Napumsakata (impotency), Aandhya (blindness), Visarpa (herpis), Udakodara (ascites), Visphota(boils), Unmade (mental disorders), Bhagandara (fistula in ano), Moorcha (fainting), Mada (intoxication), Aadhmana (bloated ness of abdomen), Galagraha (stiffness or obstruction in the throat), Paandu (anemia), Aama Visha (Diseases due the semi digested food), Kilasa (vitiligo), Kushta (skin diseases), Grahani Gada(disorders of digestion), shoth (oedema), Amlapitta (acidity), Jwara (fever), Peenasa (coryza),Santana doshas(different anomalies of the fetus or newborn), Mrutyu (death). These can happen to a person who takes viruddha ahara

Reference: Sushruta (20/19)

         The one who takes different types of viruddha food will suffer from different diseases, weakness of sense organs and death.

Qualities of honey (Reference: Bhavaprakash):

Rasa (taste): Madhura (sweet), Kashaya anurasa (astringent subtaste).

Guna (attributes): Laghu (light), Rooksha (ununctous), Vishada (non-slimy), Sookshma (minute),

Veerya (potency): Sheeta (cold).

Action on doshas: Kaphahara (alleviator of kapha), Alpa vatalam (mild wind aggravator)

Specific actions:

         Grahi (constipative), Lekhana  (depleting or scraping), Chakshushya (promoter of eye sight), deepana(digestive stimulant), swarya(promoter of voice), saukumarya karam(giving tenderness to the body parts), Hlaadi (which gives freshness), Prasadajanaka, Varnya (good for complexion), Madhakara (promoter of intellect), vrishya(aphrodisiac), Rochanam (promoter of taste), Srotovishodhaka (good for clearing the obstructions in the channels), Vrina shodhana ropanam (good for cleaning and healing the wounds), Yogavahi (which enhances the efficacy of other drugs when mixed).

Therapeutic uses:

         Kushta(skin disorders), Arsha (piles), Kasa (cough), Raktapitta (bleeding disorder), Meha (obstinate urinary disorders including diabetes), Klama (fatigue), Krimi (worms), Meda (excess fat accumulation), Trisha (thirst), Vami (vomiting), Shwasa (dyspnoea), Hikka (hiccough), Atisara (diarrhea), Vidgraha (constipation), Daha (burning sensation), Shtakshaya (phthisis).

Qualities of Cow’s Ghee: - (Reference: Bhavaprakash)

Rasa (taste): Madhura (sweet)

Guna (attributes): Guru (heavy), Snigdha (unctuous).

Veerya (potency): Sheeta (cold).

Vipaaka (taste after digestion): Madhura (sweet).

Action on doshas: Alleviator of vata, pitta, and kapha.

Specific actions: Chakshushya (promoter of eye sight), Vrishay (aphrodisiac), Agnikrith(digestive stimulant), Medha (promoter of intellect), Laavanya (beauty), Kanti (complexion), Ojovardhaka (promoter of ojas), Tejovardhaka( brilliance), Alakshmighnam (good to remove the inauspiciousness), Paapaghnam (good for reducing papa karma), Rakshoghnam (good one to prevent evil spirits), Vayasthapaka (restores the age), Balya (promoter of strength), Pavithra (clean), Aayushyam (promoter of lifespan), mangala (auspicious), Ramayanam (good for the channels), sugandham(sweet smelling), rochanam (promoter of taste), and it the best among the ghee category.

SHUNTHI (Reference: Bhavaprakqasha and Madanapala nighantu)

Botanical name: Zingiber officinale

Rasa (taste):  Katu (Pungent)

Guna (attributes): Laghu (light), Snigdha (unctuous)

Veerya (potency): Ushna (hot)

Vipaka: Madhura(sweet)

Karma (action): Ruchya (causing Arelish for food), Paachani (carminative), vrishya, swarya (promotes voice).

Action on the doshas: Kapha vata hara (alleviates kapha and vayu)

Therapeutic usage: In Aamavata (rheumatism), Vibandha (constipation), Vami (vomiting), Shwasa(dyspnoea), Kasa (cough), Sula (colic pain), Hridayamaya (heart diseases), Shlipada (filariasis), Shopha (oedema), Arshas (piles), Aanaha (flatulence), Udara ( abdominal diseases.

3 Comments

Kiran Mva

Wow...excellent information sir

 · Reply · 6y

Varanasi Gangadhara Rao

The postings in face book are of authority which i admire at .all the important suktulu are of great value and useful in human life.thanks

Swasti