Various products of cow are used in innumerable ways in Ayurveda. Cow milk stands first in them. Cow milk benefits are innumerable. Let us find out the effect of cow milk on Tridosha, when we can have cow milk, when we should not, in what diseases it is helpful and more.
Cow milk benefits
- Sweet in taste (Swadu paka), heavy to digest, has coolant effect on the body (and mind).
- Improves Ojas – Ojas is considered as the factor responsible for immunity of the body. (Ojovardhaka)
- Nourishes the body tissues (Dhatu vardhaka)
- Acts as a natural aphrodisiac.
- Rejuvenates, increases life expectancy.
- Improves intelligence, strength
- Increases breast milk in a feeding mother.
- Assists in easy movement (peristalsis) of intestines.
- Relieves tiredness, dizziness, excessive thirst and hunger.
- Useful in diseases like severe debility, relieving stage of fever, diseases related to urinary system, bleeding disorders such as nasal bleeding, heavy menstrual bleeding etc,
- Cow milk for newborn – Cow milk is the next best thing to breast milk for the newborn.
Cow milk has ten properties viz,
Swadu – Sweetness
Sheeta – cold
Mrudu – soft
Snigdha – unctuous, oily
Bahala – dense, thick
Shlakshna – smoothness,
Picchila – slimeness, stickiness
Guru – heavy
Manda – slowness
Prasanna – calming, clarity.
These are also the properties of Ojas. So milk having identical properties is conducive to the promotion of Ojas, thus milk is an elixir par excellence (Rasyana)
Cow milk uses as per Ashtanga Sangraha text book:
Jeevaneeya – enlivening
Rasayana – rejuvenating, anti aging
Medhya – Brain tonic, improves intelligence
Balya – improves strength and immunity
Stanya – improves lactation
Sara – laxative, promotes movement of liquids in channels
Properties as per Bhojana kutuhala
According to Bhojana kutuhala milk instantly increases semen, is conducive for the body, helps to nourish the body, enliving, imparts strength, improves intellect and is an excellent aphrodisiac. It delays ageing, increases life span, rejoins the broken tissues and rejuvenates the body tissues. It is equally conducive for people who have undergone shodana procedures and milk is also known to increase ojas.
Consumption of milk is advised by seers to those suffering from colicky pain, udavarta, gulma, urinary bladder disorder, hemorrhoids, bleeding disorders, genital disorders, weakness, debility etc as is healthy at all times. For both young and old, for those who have become thin due to hunger it is said to be extremely good.
Cow’s milk indications
Indicated in –
Kshataksheena – chest injury
Shrama – tiredness
Bhrama – dizziness, psychosis
Mada – intoxication
Alakshmi – inauspiciousness
Shwasa – asthma, respiratory disorders involving difficulty in breathing
Kasa – cold, cough
Trut – excess thirst
Kshudha – excess hunger
Jeernajwara – end stage of fever
Mutrakrichra – dysuria, difficulty to pass urine
Raktapitta – bleeding disorders like nasal bleeding, Ulcerative colitis and menorrhagia
For Hemorrhoids
Milk eases constipation and makes the fecal matter smooth and unctuous. This helps in easy elimination. Cow milk can be consumed by people with hemorrhoids, in the morning or afternoon.
Charaka Samhita, Chikitsa Sthana 14/223 mentions that,
When there is bleeding hemorrhoids with severe pain and burning, cow milk can be applied locally to reduce the bleeding and relieve burning sensation.
For this purpose, only cold milk or milk in room temperature should only be used.
Milk can be used for dripping, washing the piles mass or even sitz bath of milk can also be done.
Effect on Tridosha
Cow milk calms Vata and Pitta. Increases Kapha.
Who should not drink cow milk?
- Those who are allergic to cow milk.
- Who have Kapha imbalance symptoms
- Who are obese.
- Who have very low digestion power
Uses of cow’s milk in Ayurveda
Various uses of cow milk in Ayurveda –
1. Milk with herbs: When we wish to use certain herbs with pungent and hot properties in children, or in a person with less strength, those herbs are processed with cow milk. This serves three purposes –
a. The herbal remedy gets the extra nutritional quality of milk
b. The pungency and the strength of the herb is lowered. Thus the herbal formula is made suitable for patients with less strength.
c. Milk acts as a fat and water soluble media for the active principles in the herb.
Example: Garlic processed with milk, used in digestion problems.
2. Cow milk in Ayurvedic oils – In processing many oils, where the oil is desired to have nourishing and rejuvenating effects, milk is added and processed along with oil and other herbs.
This is especially beneficial in Ayurveda oils that are
- used for massage against degenerative diseases like Osteo arthritis,
- used to calm burning sensation,
- used to heal nerve irritation and nerve pain.
- used to nourish and strengthen muscles and ligaments.
Example: Ksheerabala Taila.
Most of the herbal oils, which are used for nasal instillation or for internal administration are processed along with milk.
3. Shirodhara with Cow milk – Shirodhara is a procedure, where a continuous stream of liquid is directed uniformly over the forehead region. Milk is used in cases where Vata and Pitta are involved. Like – headache and dizziness, which mainly have Vata and Pitta imbalance.
4. Cow Milk in Basti – Basti is a Panchakarma procedure, it is a type of enema. Milk processed with herbs is used for Basti in many acid peptic disorders, in Ayurveda.
5. Cow milk for gargling: To relieve burning sensation and to relieve oral ulcers.
Controversy with modern science: Many argue that as we grow old, the enzymes useful for digestion and metabolism of milk no more exists in the body. Note that Ayurveda not only takes the chemical effect of any substance into account, it also considers the physical effect of the substance as well.
Alcoholic intoxication
As per Ashtanga Hrudayam, Chikitsa Sthana, 7/ 47b-52,
If the alcoholic intoxication does not subside even after detox procedures, when the patient has decrease in Kapha Dosha, there will be debility and lightness (emaciation) of the body.
For such a person who has been over-burnt (with increased heat) of alcohol, due to great increase of Vata and Pitta Dosha, just like the rain is brings coolness to the tree, which has been tormented by summer, milk brings coldness and comfort to such a person.
The person who is emaciated due to excessive consumption of wine, the milk quickly nourishes the person, because all its qualities are similar to ojas (immunity factor in the body) and these qualities are opposite to those of wine.
After the alcoholic disorder gets cured by the use of milk, when the strength is regained, milk consumption should be stopped.
Source of calcium
Milk is a rich source of calcium. A study conducted by researchers at Institute of Aging Research, an affiliate of Harvard Medical School, has found that a regular intake of milk and yogurt is associated with higher bone mineral density in the hip. The study also suggested that choosing low-fat milk / yogurt over cream can increase intake of protein, calcium and vitamin D while limiting intake of saturated fats.
Research on Milk
College going kids who don’t consume at least three servings of milk / dairy daily are three times more likely to develop metabolic syndrome than those who do, as per the research conducted by University of Illinois. In the study, 339 Mexican college applicants filled out a food frequency questionnaire and were then evaluated for metabolic syndrome risk factors.
Cow’s milk incompatibility
Incompatibility with other substances:
Milk along with sour substances and sour fruits is not recommended.
Milk along with horse gram is not recommended, because milk is a coolant and Horse gram is hot in nature.
After consuming green leafy vegetables and radish, drinking milk should be avoided.
A1 or A2 – which type of milk is best for which people?
I think this classification of A1 and A 2 comes from the presence of A1 or A2 types of beta casein – milk protein.
There is lot of marketing strategy around this to promote certain type of milk as good for people of certain countries – Reference
Hence, I will have to restrict my statement to – “Milk from locally grown cows, in their most natural habitat is best”.
Locally grown cows will eat and live in the same environment as the local population. Hence, the milk from such cows will surely be congenial to the local country people. Hence, that is best for them.
Cow’s milk for rejuvenation
Cow milk in anti aging – rejuvenation procedures:
Cow milk is administered as the only diet throughout the day, while administering some of the anti ageing recipes such as Shilajeet Rasayan (reference: Charaka Samhita Chikitsa Sthana 1.3/52-55.
Cow milk along with cooked rice is the diet of choice while administering many other rejuvenation medicines such as Brahma Rasayan and Chyawanprash.
Its nutritious qualities support the anti aging qualities of the Rasayana medicines.
It also nullifies the hot physical effects that may be generated due to long term administration of above medicines.
Cow’s milk recipes
Cow milk recipe for sexual strength:
Reference: Charaka Samhita Chikitsa sthana 2.3
Milk should be collected from a cow who is fed with the
Leaves of Masha – Black gram
Stalks of sugarcane or Leaves of Arjuna (Terminalia arjuna)
The cow should have delivered only once,
Is well-nourished
Has 4 nipples in her udder
Has a calf having identical color
Whose calf is alive
Who is red or black in color
Whose horns are projected upwards
Who is not ferocious and
Whose milk is thick.
Dosage: Such a cow’s milk can be taken after boiling or even without boiling by adding sugar, honey and ghee.
This is an excellent diet to promote virility – Vrushyam Uttamam.
Cow milk for purification of poisonous materials:
Milk is used in detoxifying many herbal and mineral Ayurvedic ingredients such as Gunja – Abrus seeds
Cow’s milk side effects
Excess intake of raw milk (not boiled, Ama Ksheera) may cause Hikka (hiccups) and Shwasa – respiratory disorders with difficulty in breathing. (Charaka Chikitsa Sthana 17)
Cow’s milk contraindications
In the below conditions, it is best to avoid consuming cow milk:
Navajwara – fever of recent onset
Mandagni – indigestion, low digestion strength. Cow milk being heavy to digest, may worsen low digestion strength.
Manure for plants:
Meat, along with sesame seeds, black gram and cow milk are used to prepare – Kunapa Jala – manure to improve plant growth. Reference: Vriksha Ayurveda
Cow milk in Rasashastra – Metallic medicines –
Cow milk is used for the special purification (Vishesha Shodhana) of Abhraka. Here, Abhraka is heated to red hot and dipped in cow milk for seven times. This procedure is called Nirvapa.
Milk at night
Can cow milk be consumed at night?
Cow milk is sweet, coolant and nourishing. As per Ayurveda it nourishes Kapha dosha and balances Vata and Pitta Dosha.
So, if you have Vata and Pitta problems such as migraine, headache, stress, anxiety, depression, lean people seeking weight gain, gastritis, sour belching due to high Pitta, short temper, decreased sleep, weakness, fatigue etc. symptoms, then milk at night is ideal.
But milk can increase Kapha Dosha. Hence, if taken at night, it can worsen allergic rhinitis, blocked nose, obesity, weak digestion, lack of interest in food, anorexia, sinusitis, cold, cough and asthma, if you already have it.
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These people, if they still have some high Pitta condition such as burning sensation, then morning or afternoon is the best time for consuming milk.
Note that, some spicy medicines are administered along with milk for respiratory disorders at night. The above rule does not apply here, as spicy medicines negate the coldness of cow milk.
For example, a cup of milk mixed with 2 pinches of turmeric powder or 1 teaspoon of Haridra Khanda at night for the treatment of allergic rhinitis.
Pippali Rasayana or Chyawanprasha at night for asthma with milk etc.
If you love milk and somehow cow milk is not suiting you, goat milk is the best substitute. It is easier on the stomach and undergoes digestion faster.
Read: Goat Milk Benefits, Side Effects
Market available milk variants
Milk, filled, fluid, with blend of hydrogenated vegetable oils
Filled milk is any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils, from sources other than dairy cows.
Adding these hydrogen atoms to the oil makes it more solid, raises the smoke point, and makes the oil more stable.
Taste – sweet
Qualities – very unctuous, heavy (due to vegetable oil which is heavy)
Potency – cold
After digestion taste transformation (Vipaka) -sweet
Effect on Doshas
Kapha increasing – due to sweet taste and cold properties
Vata balancing – due to sweet taste and vipaka, unctuousness and heaviness
Pitta balancing – due to sweet taste and vipaka, cold potency
Milk, filled, fluid, with lauric acid oil
Taste – sweet
Qualities – heavy, unctuous
Potency – cold in potency
After digestion taste transformation (Vipaka) – sweet
Effect on Doshas
Slightly balances Vata – due to sweet, unctuous and heavy nature, but cold potency tends to increase Vata.
Pitta balancing – due to sweet taste, cold potency
Kapha increasing – due to sweet taste, coldness, heaviness, unctuousness
Milk substitutes, fluid, with lauric acid oil
Taste – slightly sweet
Qualities – heavy, unctuous
Potency – cold in potency
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Slightly balances Vata – due to sweet, unctuous and heavy nature, but cold potency tends to increase Vata.
Pitta balancing – due to sweet taste, cold potency
Kapha increasing – due to sweet taste, coldness, heaviness, unctuousness
Milk, whole, 3.25% milkfat, with added vitamin D
Taste – sweet
Qualities – unctuous, heavy
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, producer, fluid, 3.7% milkfat
Taste – sweet
Qualities – unctuous, heavy
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D
Taste – sweet
Qualities – unctuous, heavy (less unctuous than whole milk)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids and vitamin A and vitamin D
Taste – sweet
Qualities – unctuous, heavy (less unctuous than whole milk)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, reduced fat, fluid, 2% milkfat, protein fortified, with added vitamin A and vitamin D
Taste – sweet
Qualities – unctuous, heavy (even though fat is less compared to whole milk, protein fortification makes it heavy)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, lowfat, fluid, 1% milkfat, with added vitamin A and vitamin D
Taste – sweet
Qualities – unctuous, heavy (less unctuous than Milk, reduced fat, fluid, 2% milkfat and whole milk)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids, vitamin A and vitamin D
Taste – sweet
Qualities – unctuous, heavy (less unctuous than Milk, reduced fat, fluid, 2% milkfat and whole milk)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, lowfat, fluid, 1% milkfat, protein fortified, with added vitamin A and vitamin D
Taste – sweet
Qualities – unctuous, heavy (even though fat is less, it becomes heavy due to protein fortification)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, nonfat, fluid, with added vitamin A and vitamin D (fat free or skim)
Taste – sweet
Qualities – unctuous, heavy (less unctuous than reduced fat milk and whole milk)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim)
Taste – sweet
Qualities – unctuous, heavy (less unctuous than reduced fat milk and whole milk)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, nonfat, fluid, protein fortified, with added vitamin A and vitamin D (fat free and skim)
Taste – sweet
Qualities – unctuous, heavy (less unctuous than reduced fat milk and whole milk, but is heavy due to protein fortification)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, low sodium, fluid
Taste – sweet
Qualities – heavy, unctuous
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – du to sweetness, coldness
Kapha increasing – due to sweetness, coldness, heaviness, unctuousness, but not to such a great extent because of low sodium.
Milk, dry, whole, with added vitamin D
Taste – sweet
Qualities – unctuous, heavy
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, dry, nonfat, regular, without added vitamin A and vitamin D
Taste – sweet
Qualities – unctuous, heavy (less unctuous when compared to whole milk powder)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, dry, nonfat, instant, with added vitamin A and vitamin D
Taste – sweet
Qualities – unctuous, heavy (less unctuous when compared to whole milk powder)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, dry, nonfat, calcium reduced
Taste – sweet
Qualities – unctuous, heavy (less unctuous when compared to whole milk powder, less heavy when compared to whole milk powder as reduced calcium)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, canned, condensed, sweetened
Taste – sweet (innate nature of milk, and due to sweeteners)
Qualities – heavy, unctuous
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, canned, evaporated, with added vitamin D and without added vitamin A
Taste – sweet (innate nature of milk)
Qualities – heavy, unctuous
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness.
Milk, canned, evaporated, nonfat, with added vitamin A and vitamin D
Taste – sweet (innate nature of milk)
Qualities – heavy, unctuous (less unctuous when compared to evaporated canned milk)
Potency – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, chocolate, fluid, commercial, whole, with added vitamin A and vitamin D
Raw cocoa has a very bitter taste (Taste), a pungent aftertaste (After digestion taste transformation (Vipaka)), is light and dry, and has a heating energy (Potency). It is rajasic as it stimulates the mind and can be difficult to digest.
Taste – sweet, slightly bitter
Qualities – unctuous, heavy
Potency – milk – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Dosha
Vata balancing – due to sweetness, heavy, unctuous
Pitta neutral – due to pitta balancing properties of milk and pitta increasing qualities of cocoa like pungent After digestion taste transformation (Vipaka) and hot Potency.
Kapha aggravating – due to sweetness, coldness, heaviness, unctuousness.
Milk, chocolate, fluid, commercial, reduced fat, with added vitamin A and vitamin D
Raw cocoa has a very bitter taste (Taste), a pungent aftertaste (After digestion taste transformation (Vipaka)), is light and dry, and has a heating energy (virya). It is rajasic as it stimulates the mind and can be difficult to digest.
Taste – sweet, slightly bitter
Qualities – unctuous, heavy
Potency – milk – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Dosha
Vata balancing – due to sweetness, heavy, unctuous
Pitta neutral – due to pitta balancing properties of milk and pitta increasing qualities of cocoa like pungent After digestion taste transformation (Vipaka) and hot Potency.
Kapha aggravating – due to sweetness, coldness, heaviness, unctuousness.
Milk, chocolate, lowfat, with added vitamin A and vitamin D
Raw cocoa has a very bitter taste (Taste), a pungent aftertaste (After digestion taste transformation (Vipaka)), is light and dry, and has a heating energy (virya). It is rajasic as it stimulates the mind and can be difficult to digest.
Taste – sweet, slightly bitter
Qualities – unctuous, heavy
Potency – milk – cold
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Dosha
Vata balancing – due to sweetness, heavy, unctuous
Pitta neutral – due to pitta balancing properties of milk and pitta increasing qualities of cocoa like pungent After digestion taste transformation (Vipaka) and hot Potency.
Kapha aggravating – due to sweetness, coldness, heaviness, unctuousness.
Milk, chocolate beverage, hot cocoa, homemade
Taste – sweet, bitter
Qualities – unctuous heavy
Potency – not very cold (milk is cold, cocoa is hot)
After digestion taste transformation (After digestion taste transformation (Vipaka)) – sweet
Effect on Doshas
Vata balancing – due to sweetness, heavy, unctuous
Pitta neutral – due to pitta balancing properties of milk and pitta increasing qualities of cocoa like pungent After digestion taste transformation (Vipaka) and hot Potency.
Kapha aggravating – due to sweetness, coldness, heaviness, unctuousness.
Milk, nonfat, fluid, without added vitamin A and vitamin D (fat free or skim)
Rasa – sweet
Guna – unctuous, heavy (less unctuous than reduced fat milk and whole milk)
Veerya – cold
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness (does not increase Kapha as much as milk non fat with added vitamins; vitamins improve body nourishment and strength and immunity, hence increases kapha dosha.
Milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids, without added vitamin A
Rasa – sweet
Guna – unctuous, heavy (even though fat is less compared to whole milk, protein fortification makes it heavy)
Veerya – cold
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness (does not increase Kapha as much as milk reduced fat with added vitamins; vitamins improve body nourishment and strength and immunity, hence increases kapha dosha.)
Milk, canned, evaporated, with added vitamin A
Rasa – sweet (innate nature of milk)
Guna – heavy, unctuous
Veerya – cold
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness (increases kapha more than milk canned evaporated without added Vitamin A as addition of vitamins means more nourishment to the body and improved immunity)
Milk, dry, nonfat, regular, with added vitamin A and vitamin D
Rasa – sweet (innate nature of milk)
Guna – not very heavy
Veerya – cold
Vipaka – sweet
Effect on Doshas
Slightly Vata balancing – due to sweetness, slight heaviness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness (fat content is reduced so does not increase kapha greatly but increases kapha as addition of vitamins means more nourishment to the body and improved immunity)
Milk, fluid, 1% fat, without added vitamin A and vitamin D
Rasa – sweet
Guna – unctuous, heavy (less unctuous than Milk, reduced fat, fluid, 2% milkfat and whole milk, less heavy and unctuous than milk fluid 1% fat with added vitamin A and D)
Veerya – cold
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness
Milk, chocolate, fluid, commercial, reduced fat, with added calcium
Rasa – sweet, slightly bitter
Guna – slightly unctuous, heavy (reduced fat, but added calcium makes it more nourishing and heavy)
Veerya – milk – cold
Vipaka – sweet
Effect on Dosha
Vata balancing – due to sweetness, heavy, unctuous
Pitta neutral – due to pitta balancing properties of milk and pitta increasing qualities of cocoa like pungent vipaka and hot veerya.
Slightly increases Kapha – due to sweetness, coldness, mild heaviness, mild unctuousness.
(less calcium – osteoporosis – vatakara; more calcium – kaphakara)
Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D
Rasa – sweet
Guna – unctuous, heavy
Veerya – cold
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweetness, heaviness, unctuousness
Pitta balancing – due to sweetness, coldness
Kapha increasing – due to sweetness, heaviness, unctuousness, coldness (added vitamins means more nourishing – hence more kapha increasing)
