THERAPEUTIC AND NUTRITIONAL VALUES OF TAKRA (BUTTERMILK)

Abstract

Takra (Buttermilk) is a dietary product and is being used by Ayurveda from centuries. Takra is a product obtained by curd (fermented product of milk). In Ayurveda the usefulness of Takra is mentioned in many topics like Arsha (Piles), Udara (Asities), Grahani (Sprue) etc. Along with this Ayurveda also mentioned the importance of Takra in disturbed condition of Agni (Digestive Fire). Takra acts as Tridoshshamak by means of its different Gunas (Properties). Takra is light for digestion hence is preferable in patients suffering from the diseases having Mandagni (Low digestive fire). Due to these specialty Takra remains a key component while thinking about the medicine and dietary supplementations for the patients of Agni Vikruti (abnormal conditions of digestive fire).