Guest blogs

Ayurvedic Gruel - Preparations and Effects

by Dr. Megha K. S.

The goal of Ayurveda, is to achieve a healthy body and mind which is in turn largely dependent upon diet. Ayurveda considers ahara as Mahabheshaja (supreme medicine). As per classical texts concerning with Ayurveda, the whole preparation is classified into Oushadha kalpana (medicinal formulation) and Ahara kalpana (dietetic preparations). The medicinal formulations include, swarasa (expressed juice), Kashaya (decoction), snehakalpana (medicated oils and ghee) etc.

Ayurveda has separate varieties of ahara kalpanas (dietetic preparations) for the healthy (swastha) and diseased (athura). Different formulations are suggested for use depending upon one’s agni bala (digestive power). Ayurveda considers derangement of this agni (digestive fire) is the root cause of all diseases; role of derangement in gut microbiota is the recent interest area in modern medicine research. The research shows that many metabolic diseases like Obesity, Diabetes, Hypertension, Hyperthyroidism, Hypothyroidism, Dyslipidemia, Cardiovascular diseases, Rheumatoid arthritis and other diseases like ADHD, Autism, several skin disorders etc. are related to the derangement of digestive system.

Improper digestion leads to excessive formation of intermediate products like uric acid, lactic acid, free radicals which get accumulated within arteries leading to several pathological conditions. Proper functioning of agni is needed for assimilating the nutrient content of food intake. Seasonal variations also impact this digestive power and hence aharas should be wisely selected for proper functioning of agni.

Gastrointestinal tract is the main route for drug administration. In the diseased state, the human body will be weak and the power of agni will be defaulted and medicines will not be absorbed properly. In such challenging situations, ahara kalpanas offer great help to physicians by providing the required amount of nutrient supply and medicine in the most customized form.

Ahara kalpanas include:

• Yavagu (main ingredient is rice)
• Yusa (main ingredient is pulse)
• Mamasa rasa (meat soup)
• Raga – Kshadava (main ingredient are sugar, rock salt and juice of pomegranate)
• Takrakalpana – (preparation with yogurt)
• Mamsa rasa – (preparation containing meat soup)

Yavagu : (gruel)

Yavagu is the most common type of ahara kalpana. Rice is the basic ingredient which is easily digestible and contains lots of nutrients. The word Yavagu was first used in the ancient text Charaka Samhita. The text explains 28 types of Yavagu specific to diseases. It is usually prepared by taking 6 times of water or any decoction and one part of rice (shashtika/rakta sali). Then it is boiled on a mild fire until the rice is cooked and a little amount of water is left in the final recipe. Additives can be added according to taste before serving. It should possess a semisolid texture, neither too concentrated nor too dilute and taken warm and fresh. Rice grains should not be sticky and should be pleasant and palatable.

   Types of Yavagu :

• Kalka siddha yavagu : gruel prepared with paste of drugs
• Kwatha siddha yavagu : gruel prepared with decoction of drugs
• Mamasa rasa siddha yavagu : gruel prepared with meat soup (eg: gruel made from chicken soup is diuretic.)

In general yavagu strengthens the body and pacifies vata dosha. It can adopt the pharmacological properties of the drug used for preparing decoction.

The starch is the main constituent of rice and accounts for up to 72 – 75% and long grained and superior variety contains 17.5 % amylase content. It is advised to take dheergasuka and maha tandula (long grain) type of grains for better digestive power. The Resistant starch present in this preparation have the same physiologic effect as that of dietary fiber (acts as mild laxative) and have low glycemic index. Among the 4 types of Resistant starches, this preparation contains RS3 (retrograde resistant starch). Increasing the resistant starch will impart numerous health benefits.

Resistant starch does not release glucose within the small intestine, but rather reaches the large intestine where it is consumed or fermented by colonic bacteria (gut microbiota). The fermentation of resistant starch produces short-chain fatty acids, including acetate, propionate, and butyrate and increased bacterial cell mass. The short-chain fatty acids offer an oxygen free environment which supports the growth of gut microbes that controls inflammation.

Butyric acid, a short-chain fatty acid, is the chief energy sources of colon cells and its higher level have shown to increase antioxidants levels (glutathione) which neutralizes free radicals in the gut and improves the barrier function of colonocytes and lowers the risk of Bowel cancer, inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS). Studies have shown that Butyric acid stimulates the secretion of gut hormones which increases insulin secretion and lowers the production of Glucagon in the Pancreas (helps to regulate type 2 diabetes and control weight). Butyric acid exerts neuroprotective effects (targets several pathways linked with progression of neurodegenerative diseases like Parkinson’s, Alzheimer’s, stroke and autism.

Thus the dietetics should be carefully planned and selected which is compatible with a person's digestive power, environment and seasonal variations.