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WDS 55: Use of Honey- In Hot or Cold water ?

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[4/16, 2:43 PM] Ramesh Pande Dr Delhi: 

Respected all,
in  Ayurvedic texts, Honey is said to be Hot (ushna) in nature so contraindicated in hot weather, with other hot substances and in pittaj patients.
But now a days, dieticians suggest to take warm water with honey in obesity.. .
How can this be justified ??

[4/16, 2:52 PM] shuklaji ram: 

Wrong things cannot be justified.

[4/16, 2:59 PM] Janardan Hebbar Dr: 

Yes. Even in madhoodaka remedy for obesity,  Bhaishajya Ratnavali clearly mentions cold water with honey.

[4/16, 3:21 PM] Dr Yogesh Gupta: 

DIETICIANS KA PTA NHI KYA FUNDA HAI, EK CASE THEEK HO JAAYE TO USI KO GAAYENGE, BAKI 99 KA NHI BATAAYAA JAATAA. HUM SAB NE TO YAHI PADHA HAI KI SHAHAD KO GARAM NHI KIYA JAATAA. 🙏🙏🙏

[4/16, 3:30 PM] shekhar singh MP: 

हमने यही पढ़ा है 👍
लेकिन
एक तो शहद अब वो शहद रहा कहां ?? विविध विषपुष्प संयोग....??
बी फार्मिंग का शहद आता है या नकली।।
दूसरा प्रश्न जो मेरे मन मे वर्षों से उठता रहा है, कि आयुर्वेद हो या आधुनिक विज्ञान.. इस प्रकार के सिद्धांत सार्वभौमिक होने चाहिए।।
जो शहद आयुर्वेद में गर्म करना मना है, वही शहद युनानी वाले पका पका कर दवाएं बनाते हैं। वहां विष क्यों नही बनता ??

[4/16, 3:46 PM] Dr Giriraj Sharma: 👍👍

[4/16, 3:51 PM] Prof. Deep Narayan Pandey: 

*Prolonged heating of honey increases its antioxidant potential but decreases its antimicrobial activity*

Nusrat Jahan, Md Asiful Islam, Fahmida Alam, Siew Hua Gan, Md Ibrahim Khalil

African Journal of Traditional, Complementary and Alternative Medicines 12 (4), 134-144, 2015

Background: Honey is renowned for its antioxidant, antimicrobial and medicinal properties. It is typically heated and filtered during processing to avoid crystallization. However, few studies have reported its heating effect and the antioxidant and antimicrobial activities of honey.

Materials and Methods: In this study, honey samples were collected from eight different honey-producing sites in Bangladesh and heated to 50ºC, 70ºC and 90ºC for 12 hours, while the antioxidant potentials and antimicrobial properties of the heated samples were compared with those of the unheated samples. Antimicrobial properties were investigated against one Gram-positive and eight Gram-negative bacteria. Other physicochemical and biochemical properties were also determined.

Results: Interestingly, there was a proportionate increase in the amount of antioxidant compounds (phenolics and flavonoids) as well as antioxidant potentials proportional with the amount of heat introduced, whereas the antimicrobial properties of the honey samples were reduced with increasing heat.

Conclusion: In conclusion, though prolonged heat treatment of honey can increase its antioxidant potential, antimicrobial activities are compromised.

[4/16, 3:52 PM] Anup Gakkhadsb: 

 There are two formulations in ayurveda apatyakari shashtikadi gutika and triphlayas kriti which are prepared by heating honey. First is from vajikaran chapter in charak and second is from sushrut.

[4/16, 3:53 PM] Prof. Deep Narayan Pandey: 

 *Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1*


[4/16, 3:57 PM] Prof. Deep Narayan Pandey:

*Experimental analysis on a novel low-temperature vacuum drying with induced nucleation technique for dewatering stingless bees honey*

Honey spoilage is a major problem in storing stingless bee honey. A new method of honey dewatering was developed using a low-temperature vacuum drying with induced nucleation technique. The research’s objective is to investigate the performance of this method in reducing honey’s water content. Two different dewatering temperatures were applied until honey’s water content reached below 20%. The honey’s chemical compound before–after dewatering from one of the samples was tested using nuclear magnetic resonance (NMR) analysis. The dewatering rate improves significantly with higher temperature. The NMR analysis result found no changes in chemical compound before–after experiment except for ethanol.


[4/16, 3:57 PM] Prof. Deep Narayan Pandey: 💐🌹

[4/16, 3:58 PM] shekhar singh MP: 

Microwave तो  गुरुजी हर nutritious चीज को बर्बाद कर देता है। 🙏

[4/16, 3:58 PM] Prof. Deep Narayan Pandey: 😀😀✔✔✔👍

[4/16, 3:58 PM] Prof. Deep Narayan Pandey: सहमत हूँ 

[4/16, 8:38 PM] Dr Surendra A Soni: 

Acharya Sharangdhar mentions 'swangasheet kwathit jal' with madhu.
Reference not getting now. Try to post here later.
🙏

[4/16, 9:03 PM] Prof. D. S. Mishra Sir: 

हजारो वर्षपूर्व रचित चरकसंहिता मे भी शहद जमने की बात का प्रमाण दिया गया है ।

चरकसंहितामे सूत्रस्थान, 27 मे अध्याय "अन्नपानविधी (श्लोक 242 ) " मे मधुशर्करा का स्पष्ट वर्णन है ।

"रुक्षा वम्यतिसारघ्नि च्छेदनी मधुशर्करा । तृष्णासृक् पित्तदाहेषु प्रशस्ता: सर्वशर्करा: ।। "

अनुवाद : शहद से निर्मित चीनी रुक्ष, उल्टी को रोकनेवाली, दस्तको रोकनेवाली, कफ को तोड़नेवाली, तृषा का समन करनेवाली, रक्तपित्त ओर दाह (जलन)को मिटानेवाली है ।

वर्तमान समय मे विदेशी बाजारों मे honey sugar (शहद से निर्मित चीनी ) के नामसे बेची जानेवाली सबसे महंगी चीनी, चरकसंहिता मे बताई गई मधुशर्करा ही है ।
भारतीय समाज मे यह मान्यता ज्यादा देखने को मिलती है के शहदका जमना उसमे मिलावट की निशानी है । लेकिन यह पूर्णतः गहत धारणा है । शहद का जमना एक कुदरती प्रक्रिया है । शुद्ध शहद भी जाम ( crystallized ) हो सकता है । शहद का जमना इस बात पर निर्भर करता है की शहद को स्त्रोत क्या है ? मतलब कोनसे फूलो के रससे मधुमक्खीओने शहद का निर्माण किया है । शहद के अंदर प्राकृतिक रूप मे ग्लूकोज़ ओर फ्रुक्टोज जेसी शर्कराए होती है । शहद का जमना उसके अंदर रहे हुए ग्लूकोस की मात्रा पर निर्भर करता है । जिन फूलोके रस मे प्राकृतिक रूप से ग्लूकोज़ की मात्रा अधिक होती है, उनके रस ( nectar)  से अगर मधुमक्खी शहद का निर्माण करती है तो उस शहदमे जमनेका गुणधर्म ज्यादा रहेगा । प्राकृतिक रूप से  तैलीबीज (oil seeds) वाली वनस्पति के फूलो से अगर मधुमक्खी शहद बनती है तो उसके जमनेका गुण अधिक होता है । इसीलिए मधुमक्खी पालन मे बक्से ( honey bee hives )को राइ, सूर्यमुखी, तिल, सोयाबीन जेसे खेतो के बीच रखते है तो उनसे मिला शहद जमता है । उसे जाम हनी या क्रीम हनी के नाम से निर्यात किया जाता है, जो संपूर्णतः जमा हुआ होता है । 

ज्यादातर लोगो मे जमे हुए शहद को लेकर गलत धारणाये होती है । इस कारण से भारत मे हरकही raw honey के स्थान पर processed या heated शहद ही बिकता है, जो सामान्य रूपसे  जमता नही है । शहद को एकबार उबाल देने से उसमे रहा जमने का (crystalised ) होने का स्वाभाविक गुण नष्ट हो जाता है । लेकिन उसके साथ ही शहदमे रहे औषधीय गुण भी नष्ट हो जाते है ।  वास्तविकता यह हे की 45° c तापमान पर भी शहद में रहे औषधीय तत्व जेसे की antioxidant, enzymes, vitamins, many anti aging properties, acids etc, नष्ट हो जाते हे । यह औषधीय तत्व ही शारीर को आरोग्यप्रदान करते हे और कही रोगों से लड़ने की शक्ति देते हे । इसलिए शहद को गर्मी से दूर रखना चाहिए । जब की ज्यादातर कंपनीया शहद को प्रोसेस्ड या पेस्च्युराइस ( हीटिंग और कूलिंग प्रोसेस ) करके बेचती हे, और ऐसा शहद शुगर सिरप से बढ़कर कुछ नहीं हे । इसीलिए ज्यादातर आयुर्वेद चिकित्सक "Raw honey" का उपयोग करने की सलाह देते हे ।
    
शुद्ध शहद का जमना एक कुदरती प्रक्रिया है । वास्तव मे शहद के औषधीय गुण घन अवस्था (crystallized form) मे प्रवाही अवस्थासे  ज्यादा सुरक्षित होते है । इसलिए जमे हुए शहद का उसी अवस्था मे उपयोग करे ।

For more details:

[4/16, 9:11 PM] Dr Surendra A Soni: 

संहिताओं में तो मधु के पृथक् भेदों के गुण कर्मों का उल्लेख है जो व्यवहार में तो प्रयोज्य नहीं हैं ।
यह बात भी विशेष रूप से विचारणीय है । 
🙏🙏

[4/16, 10:16 PM] shekhar singh MP: 

वमन योग को पान से पूर्व ऊष्ण करने पर चक्रपाणि का वक्तव्य है, चूंकि वमन द्रव्य बिना पाचन के ही बाहर आ जाता है, इसलिये दोषकारक नही है। किंतु विरेचन द्रव्य तो पाचनोपरान्त ही कार्य करता है।।
चरक कल्प 7/24 के योग पर चक्रपाणि योग महिमा कह कर पल्ला झाड़ लिए हैं। 



********************************************



Above discussion held on 'Kaysampraday" a Famous WhatsApp-discussion-group  of  well known Vaidyas from all over the India. 



Compiled & edited by


Dr.Surendra A. Soni

M.D.,PhD (KC)
Associate Professor
Dept. of Kaya-chikitsa
Govt. Ayurveda College
Vadodara Gujarat, India.
Email: surendraasoni@gmail.com
Mobile No. +91 9408441150
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Comments

  1. Dr.Ganesh Kumar4 May 2018 at 08:39

    Regarding honey - A practical data
    I had a patient who was taking honey in hot water

    I said according to text this is not good

    He wanted to experiment and took honey direct (Proper honey) 2 tsf approx. 20 gms and after tested his BP it was 170/ 100
    next day dissolved honey in one liter of water (luke warm) and again tested BP was 110/ 70 again after 10 minutes.

    I unani preparations honey is heated but used after it becomes cold.

    Such a fast and profound action on heart, I would say better to stick to text book.

    Also we get honey of lotus (kashmeera pharmacy) which cures cataract.
    honey from karanja pushpa which is pitta shamaka, coffee honey from coorg which with very high moisture content.

    But all in all with Ayurvedic medicine honey and ushna is risky as fast and direct action on circulation or heart.
    (This information is from my grand father.)

    ReplyDelete
  2. Prof. Surendra A. Soni, H.O.D., P.G. Dept. of Kayachikitsa, Govt. Akhandanand Ayu. College, Ahmedabad, Gujarat, India affiliated to Gujrat Ayurved University,Jamnagar, Gujarat, India.4 May 2018 at 09:20

    Thank you very much for your valuable inputs.
    💐💐

    ReplyDelete

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Case-presentation: 'रेवती ग्रहबाधा चिकित्सा' (Ayu. Paediatric Management with ancient rarely used 'Grah-badha' Diagnostic Methodology) by Vd. Rajanikant Patel

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[2/25, 6:47 PM] Vd Rajnikant Patel, Surat:  रेवती ग्रह पीड़ित बालक की आयुर्वेदिक चिकित्सा:- यह बच्चा 1 साल की आयु वाला और 3 किलोग्राम वजन वाला आयुर्वेदिक सारवार लेने हेतु आया जब आया तब उसका हीमोग्लोबिन सिर्फ 3 था और परिवार गरीब होने के कारण कोई चिकित्सा कराने में असमर्थ था तो किसीने कहा कि आयुर्वेद सारवार चालू करो और हमारे पास आया । मेने रेवती ग्रह का निदान किया और ग्रह चिकित्सा शुरू की।(सुश्रुत संहिता) चिकित्सा :- अग्निमंथ, वरुण, परिभद्र, हरिद्रा, करंज इनका सम भाग चूर्ण(कश्यप संहिता) लेके रोज क्वाथ बनाके पूरे शरीर पर 30 मिनिट तक सुबह शाम सिंचन ओर सिंचन करने के पश्चात Ulundhu tailam (यह SDM सिद्धा कंपनी का तेल है जिसमे प्रमुख द्रव्य उडद का तेल है)से सर्व शरीर अभ्यंग कराया ओर अभ्यंग के पश्चात वचा,निम्ब पत्र, सरसो,बिल्ली की विष्टा ओर घोड़े के विष्टा(भैषज्य रत्नावली) से सर्व शरीर मे धूप 10-15मिनिट सुबज शाम। माता को स्तन्य शुद्धि करने की लिए त्रिफला, त्रिकटु, पिप्पली, पाठा, यस्टिमधु, वचा, जम्बू फल, देवदारु ओर सरसो इनका समभाग चूर्ण मधु के साथ सुबह शाम (कश्यप संहिता) 15 दिन की चिकित्सा के वाद
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