Ayurveda calls buttermilk an elixir and a nectar.Do scientific researches validate the health benefit claims of buttermilk ?
There are different types of buttermilk and they vary according to their fat content and dilutions with water. Lets find out about the traditional buttermilk , which is the liquid left behind after churning out the butter from curd or fermented cream. This is the commonly prepared buttermilk in the Indian subcontinent .
Ayurvedic perspective of buttermilk
A person who takes buttermilk everyday never becomes ill and the diseases which are cured by buttermilk never recur again.
Ayurveda
According to BhavaPrakasha, one of the major books of Ayurveda, buttermilk is for humans as nectar is for Gods. It is the nectar present on earth. It is called Param Amrut or an elixir which keeps diseases and old age away.
It is considered as
- a healing medicine
- a vehicle for carrying drugs
- a wholesome food that maintains health
Buttermilk is
- Sweet , astringent and sour to taste
- Hot in potency.
- Pacifies all the three doshas namely vata , pitta and kapha.
- Easy to digest
- Improves the digestive strength
- Cleanses the srotas.Ayurveda explains srotas as the channels through which our body fluids circulate . As age advances, these channels tend to close and the cells do not get adequate nutrition. This results in aging signs like loss of memory , reduced vision ,wrinkles on the skin etc. Buttermilk penetrates , cleanses and opens the micro channels for the nutrients to enter . Since the cells now get adequate nourishment , it results in improved strength, skin texture and vision and the signs of aging vanish.
In Ayurveda buttermilk is commonly used to treat
- Hemorrhoids
- Fluid retention
- Diarrhea
- Flatulence and bloating
- Anorexia
Depending on one’s body condition, buttermilk is taken with a combination of spices.
Butter milk is sour in nature . It may aggravate pitta if taken in excess. If a person is suffering from aggravated pitta showing symptoms of hyper acidity, inflammation etc, sugar is added to pacify pitta dosha . Unrefined sugar like jaggery or palm sugar is preferred.
For a person suffering from slow digestion, cold or excess phlegm conditions like sinusitis , trikatu is added . It is a powerful ayurvedic combination of long pepper black pepper and dried ginger.
If one suffers from increased vata showing symptoms of bloating, flatulence, anxiety, muscle pain, dryness of skin etc, buttermilk is taken with little salt.
It is also commonly mixed with herbs like coriander Curry leaves and fresh ginger as a carminative and digestive drink.
Modern food science and buttermilk
Buttermilk is a complete food. It contains
- Proteins
- Carbohydrates
- Minimal fat
- Vitamins
- Minerals and enzymes.
- 90% water
- Probiotic ( gut friendly bacteria)
How is buttermilk made?
Buttermilk is made using two types of creams.
- Sweet cream obtained from milk or
- Sour cream obtained from fermented milk (curd or yoghurt).It is the fat rich top layer which forms in curd. In Indian households, buttermilk is made using sour cream. It has all the nutritional qualities of fresh cream and in addition to that , has gut friendly probiotic bacteria. It is sour because lactose sugar present in milk is converted to lactic acid by bacteria when curd is formed.
What happens during churning?
Milk contains milk fat globules. A membrane called milk fat globule membrane(MFGM) surrounds these globules. During churning, because of repeated collisions and inclusion of air , these membranes separate from the fat globules and go into the buttermilk.The fat globules aggregate and form butter.
This MFGM is responsible for the unique nutritional quality of buttermilk. This membrane is a complex mixture of different types of protein and fat. MFGM is a highly active biomolecule which has amazing health benefits even at low concentration. It has protein and fat in the ratio 1 : 1.
| FAT ( Lipids) | PROTEINS |
| PHOSPHOLIPIDS Sphingomyelin Phosphotidyl choline Phosphatidylehanolamine | Mucins Lactadherin |
| SPHINGOLIPIDS Gangliosides Ceramides Cerebrosides | Butyrophylin Xanthine oxidase |
Lipids of MFGM
The fat component present in MFGM contain sphingomyelin.This molecule helps in insulating nerve cells and effectively transmit nerve signals.It enhances spatial learning and memory also has anti stress, anti depressant and anti Alzheimer’s effect.
The phospholids control the intestinal absorbtion of cholesterol and have anti hypertensive and anti cancer properties. They also bind and inactivate many disease causing bacteria, virus and toxins.
They are vitamin binders and help in the absorbtion of fat soluble vitamins A, D ,E and K.
In addition to these, the lipid component of MFGM effectively inhibits Rotavirus which is notorious for causing diarrhea in infants and children.
Proteins of MFGM
In addition to casein and whey protein , the proteins present in MFGM play a significant role in fat digestion, cell signalling, immunity and gut health. They support beneficial bacteria but inactivate disease causing microbes and toxins.
Helicobacter pylori is a bacteria that causes gastritis, peptic ulcer and stomach cancer. According to a study done in 2001, the protein component of MFGM present in buttermilk is capable of curing H pylori infection.
Studies have shown that MFGM proteins help in preventing breast and colon cancer. Certain peptides released during the digestion of MFGM stop the cells from undergoing carcinogenic transformation .
As we can see , the amazing health benefits of buttermilk in our diet claimed by the ancient healing medicine Ayurveda is validated by modern scientific research. Its upto us now to make use of this easily available elixir in our daily diet.
References
- Corredig M, Roesch RR, Dalgleish DG. Production of a novel ingredient from buttermilk. J Dairy Sci. 2003 Sep;86(9):2744-50. doi: 10.3168/jds.S0022-0302(03)73870-3. PMID: 14507009.
- Fuller KL, Kuhlenschmidt TB, Kuhlenschmidt MS, Jiménez-Flores R, Donovan SM. Milk fat globule membrane isolated from buttermilk or whey cream and their lipid components inhibit infectivity of rotavirus in vitro. J Dairy Sci. 2013 Jun;96(6):3488-97. doi: 10.3168/jds.2012-6122. Epub 2013 Mar 30. PMID: 23548280.
- Spitsberg VL. Invited review: Bovine milk fat globule membrane as a potential nutraceutical. J Dairy Sci. 2005 Jul;88(7):2289-94. doi: 10.3168/jds.S0022-0302(05)72906-4. PMID: 15956291.
- https://www.easyayurveda.com/2010/12/05/buttermilk-benefits-ayurvedic-explanation/amp/