Aglio e latte – Garlik Milk – Lashuna Ksheerapaka

L’aglio è un’erba potente ampiamente utilizzata nell’Ayurveda ed è conosciuto con il nome Lashuna in Ayurveda. Contiene cinque dei sei gusti (dolce, acido, salato, amaro, piccante e astringente ed è privo di sapore aspro).Il latte all’aglio (detto Lashuna Ksheerapaka) è considerato un rimedio molto utile nell’Ayurveda. È altamente efficace e tratta molteplici condizioni di squilibrio. Questa ricetta è tratta dal testo Charaka Samhita Chikitsa Sthana (5° capitolo 94-95° sloka).

Il latte con la sua natura refrigerante riduce il piccante e l’aroma dell’aglio.

Chi assume l’aglio come alimento o medicinale agisce come prevenzione del dosha Vata, come le malattie legate alle ossa, il  grasso in eccesso e alcuni disturbi digestivi.

Come fare il latte all’aglio  Questa ricetta può essere preparata facilmente;  Ingredienti: da 4 ai 6 spicchi di aglio (10 g) –  Latte (40 ml) – Acqua (40 ml)

Metodo di preparazione  Rimuovere la buccia dagli spicchi di aglio e schiacciarli per ottenere una pasta grossolana. Mettere insieme il latte e acqua in un recipiente e aggiungere la pasta

Far bollire il tutto a fuoco lento, mescolandolo continuamente, fino a quando il latte non si riduce alla metà (40 ml) e filtrare.

Dosaggio Dividere la quantità in due parti e berlo  !1/2 tazza la mattina e 1/2 tazza prima di andare a letto.

Benefici del latte all’aglio  Eruttazioni, sciatica, febbre, edema, alitosi. La natura pungente dell’aglio allarga i vasi sanguigni, migliorando così il buon flusso sanguigno non solo nel cuore ma anche nel cervello e nelle zone periferiche come nelle gambe, prevenendo le malattie dovute a problemi circolatori.

Inoltre, il latte all’aglio aiuta a ridurre il colesterolo cattivo, mantenere il cuore sano, allevia i problemi digestivi, allevia il gonfiore e la stitichezza, riduce il mal di schiena e l’infiammazione legati alla sciatica o ai problemi di dischi degenerati

Precauzioni: * persone con calore in eccesso , ulcere alla bocca e chi ha una sensazione di bruciore agli occhi e durante la minzione, dovrebbe consultare un medico ayurvedico prima di prendere il latte all’aglio*.

Garlic Milk is considered as a highly useful remedy in Ayurveda. It is highly effective & treats multiple conditions of the body. This recipe is taken from Charaka Samhita Chikitsa Sthana 5th chapter 94- 95th sloka.

Garlic is a potent herb used widely in Ayurveda. It is called Lashuna or Rasona in Ayurveda. It contains five among the six tastes, as we know as Arusuvai (Six Tastes – Sweet, Sour, Salty, Bitter, Pungent and Astringent). It is devoid of sour taste( amla rasa).

There is an interesting story behind Garlic – When the Devas and Asuras churned the Milky Ocean (Samudra Manthana), the Kalash of Amrita (nectar) was drunk by Rahu who was one among the Asuras. The Devas complained about it to Lord Vishnu and he at once chopped off Rahu’s head before the nectar entered his body. According to Hindu mythology, it is believed that the nectar fell along with the blood of Rahu on Earth grew as Garlic.

Though it has qualities of nectar, it also possesses the qualities of Asura blood, So it is avoided by people who follow a peaceful and serene lifestyle & avoided during fasting. Those who take garlic as food or medicine acts as prevention to Vata vyadhis, diseases related to bones, excess fat, worm infestations and digestive disorders due to the presence of qualities of nectar.

How to make garlic milk
There are various forms of medicine preparations explained in Ayurveda like Lehya, Taila, Kashaya etc. One such preparation where medicines are boiled with milk is called as Ksheerapaka (which literally means cooking in Milk).

This recipe can be prepared easily & can be used as a home remedy for various conditions.

Ingredients:

Garlic Pods – 1 part(10 Gms)
Milk – 4 parts (40 ml)
Water – 4 parts (40 ml)

Method of Preparation:

Remove the husk from the garlic pods.
Pound them well to make a coarse paste.
Take the milk & water in a vessel, add the pound garlic pods into it.
Boil this mixture on a low flame, stirring continuously, until the milk gets reduced to half(40 ml).
Strain it.

Dosage:
Divide the quantity into two parts and have it twice a day after food.
Suitable Dosage: Approximately 10- 50ml for adults.

Benefits of Garlic Milk:
As per Charaka Samhita, it cures

Abdominal lumps
Belching
Sciatica
Fever
Heart Disease
Abscess
Edema

Garlic Milk remedy does not cause bad breath.
The fat and water-soluble active principles are transferred, into the milk. Milk with its coolant nature reduces the hotness and pungency of raw garlic pods. Those who cannot tolerate the taste of garlic, this is the best way to reap the benefits of garlic.
The pungent nature of garlic widens the narrow blood vessels, thus improving good blood flow not only in the heart but also in legs and brain. It prevents diseases due to circulatory problems.

Also, Garlic Milk helps to

Reduce bad cholesterol,
Keep heart healthy,
Relieve digestive troubles,
Relieve bloating & constipation,
Reduce back pain and inflammation related to sciatica or spinal disc issues.

Precautions:

*Persons with excess heat, mouth ulcers, & who has burning sensation in eyes and during urination, should consult an Ayurvedic physician before taking the garlic milk*.