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Nitya sevaniya - asevaniya dravya (view source)
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== Reasons behind avoiding curd for daily consumption ==
<p style="text-align:justify;">Curd should not be consumed at night. Otherwise, if curd is to be taken, it should be mixed with ghee, sugar, green gram soup, honey, or amalaka (Emblica officinalis Gaertn.). It should not be heated also. Excess consumption of curd can lead to jwara (fever), raktapitta (bleeding disorders), visarpa (erysipelas), kushtha (obstinate skin diseases), pandu (anemia like disorders), bhrama (giddiness, vertigo) and severe kamala (jaundice and other hepato-biliary disorders). [Cha.Sa. Sutra Sthana 7/61-62] <br/>Curd is an appetizer and an aphrodisiac. It increases unctuousness and strength. It is sour on digestion and hot in potency. It is effective in treating vata disorders. It is recommended to treat chronic illnesses like rhinitis, diarrhea, colds, irregular fevers, anorexia, dysuria, and emaciation. Generally, curd is prohibited in autumn, summer, and spring seasons. It is also unwholesome in raktapitta (bleeding disorders) and kapha disorders. [Cha.Sa. Sutra Sthana 7/225-7] <br/>Curd increases body's moisture content and blocks the bodily channels.. . Hence, it is known as ‘maha abhishyandi’. Curd can vitiate kapha and pitta dosha. It can lead to various disorders of over-nutrition and blood vitiation. Hence, it shall not be consumed daily or in excess quantity.</p>
== Other food items ==
<p style="text-align:justify;"><i>Kilat</i> is milk derivative which is in the solid form. It is prepared by fermentation of milk made in condensed form by removing excess water. This process can be correlated with preparation of Paneer. <i>Kurchika</i>, prepared by fermentation of curd and is solid like <i>Kilat</i>. This process can be correlated with the preparation of cheese which have further fermentation of curd. <br/>Kilat (Paneer) stays longer in the stomach without digestion which decreases the digestive power, vitiation of Kapha. Kurchika vitiates Pitta, Rakta and is heavy to digest. Floor preparations consist of high carbohydrate diet. Continuous Intake of it leads to obesity and insulin resistance. <br/>WHO dietary guidelines have long recommended limiting the intake of full-fat dairy products like cheese, stemming from their contribution to the dietary intake of saturated fat (SF) and the well-established relationship between SF intake and increased plasma LDL-C. Paneer, cheese and curd are dairy products which have high protein and high fat value. Saturated fat in dairy products increases LDL level which is a risk factor for cardiovascular diseases. Certain types of cheese are linked with increased risk of breast Cancer. Soft cheese has the potential for promoting the growth of Listeria bacteria and E.Coli. Listeria monocytogenes can also result in serious infection in infant and pregnant woman and can be transmitted to the infant in-utero or after birth.<ref name="ref91"></ref><ref name="ref92"></ref><ref name="ref93"></ref><ref name="ref94"></ref><ref name="ref95"></ref> <br/>Yavaka is a type of grain which needs to be avoided for daily intake. There is controversy regarding comparison of Yavaka with contemporary food items but according to some published literature, it can be correlated with Oats (Avena sativa L.).<ref name="ref96"></ref> <br/>Oats is a rich source of starch, protein, β-glucan and potassium. β-glucan improves indices of brain function and cognition with major beneficial effects all along the gut-brain axis. A systematic review shows that acute short-term chronic supplementation of Avena sativa appeared to positively influence the accuracy and speed of performance and cognitive function. but long-term chronic supplementation did not. Despite being good sources of iron and zinc, cereals have high phytic acid content hinders their bioavailability.<ref name="ref97"></ref><ref name="ref98"></ref></p>
=== Prohibited items for long term/excessive intake (Nati-upayunjit dravya): ===
<p style="text-align:justify;">There is the description of some food items/drugs prohibited for long term use and also in more quantity- long pepper- Piper longum Linn. (Pippali), alkali (Kshara) and salt (Lavana). <b>Long pepper</b> if continuously used in large dose, aggravates Kapha and Pitta. It was commonly used as spice in ancient times but even presently used in some pickles in south India. <br/><b>Alkali</b> (<i>Kshara</i>) if used excess, produces harmful effects on hair, eyes, heart and virility. Carbonated drinks and baking soda are examples of alkaline preparations used routinely. <br/><b>Salt</b> (<i>Lavana</i>), if used excess leads to oozing, laxative effect, fatigue and harmful effects on hair, eyes. Chips, butter, junk food which are routinely being consumed contain excess amounts of salt.</p>
=== Solely unwholesome food items (Ekanta ahitakara ahara dravya): ===
Alkali and toxins (Visha) are solely unwholesome food items.
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