MĀTRĀ OF SNEHA: HRASĪYASĪ, HRSWA, MADHYĀMA AND UTTAMAA MĀTRĀ WITH THEIR INDICATIONS

शोधनाङ्गस्नेहपानमात्रविचाराणम्-

(Refer acchapāna mātrā also)

देयादीप्ताग्नयेमात्रास्नेहस्यपलसंमिता

मध्यमात्रीकर्षास्यात्जघनस्यद्वीकर्षिकी – Bp-uk-snehapāna vidhī ८th sloka

मध्यमायत्रिकर्षा………..॥                -शा.स.उ.चि.१

चतुर्भिर्यामैयापरिजीर्यति॥                 -अ.स.२५/१९

त्रिभिश्चाक्षैश्चमध्यमं॥                   -च. द.६०/१४

स्नेहपानमात्रयाः अन्यभेदा:

अथवास्नेहमात्रा: अहोरात्रेणमहतीजीर्यतिसाविज्ञेयासुखावहा – Bp-uk-snehapāna vidhī ९^thsl

ऋतेभल्लातकस्नेहात्तत्रतोयंसुशीतलं

त्रिकर्षादर्धकर्षेणवृध्दिःसर्धपलंतथा

ततःकर्षाभिवृद्धिश्चभवेत्यावत्पलत्रयं

ततो अपिचपलार्धेनविरुद्धियावच्छषट्पलं

मात्रायंस्नेहपानस्यजघन्यामध्यमोत्त्तमाः   – Vs. Snehaadikaara

Though this method is mentioned for bhallātaka sneha we can use this dose advice for all the sneha dravyas.

Hrasīyasi Mātra

The optimally minimal dose alone should be administered first, after assessing the status of doṣa.

Arunadatta gives 3 definitions to hrasīyasi mātra .

• अतिशयेन ह्रस्वि मात्रा ।​ is considered as hrasīyasi mātra.
• ह्रस्वा मात्रा यामद्वयजरणलक्षणा उक्ता​ ​ ।​
• इयं ह्रस्वा इयं ह्रस्वा इयमनयोरतिशयेन ह्रस्वा इति ह्रसीयसीं​ ।​

घृतपानमात्रा-For śodhanaaṅga snehapāna according to kalyāṇa kāraka

कीयत्प्रमाणंपरिमानामेतितत्घृतंतुपीतंदिवसस्यमध्यतः ||

मदक्लमग्लानिविदाहमूर्छानात्यरोचकाभवतएव शोभनं | 22/10

The ghee which is taken in the morning and digested well by afternoon, without producing tiredness, weakness, burning sensation in the GI tract and loss of taste must be understood as a best dose of ghee and it is best for madhyama doṣa.

शोधनस्नेहपानम् – Oleation before purification

प्रकुपित दोष शोधनार्थं उपयुज्यमान स्नेहः

अरुष्कस्फोट पिडकाकण्डूपामाभिरर्दिताः।

कुष्ठिनश्च प्रमीठाश्च वातशोणितिकाश्चयो॥

नातिबह्वाशिनश्चैव मृदुकोष्ठस्तथैव च।

पिबेयुर्मध्यमां मात्रां मध्यमाश्चापि ये बले॥

मात्रेषा मन्द विभ्रंशा न चातिबलहारिणी।

शुद्धयेन च स्नेहयतिशोधनार्थ च युज्यते॥              – च.सू.13/35-37

महदेहनलबल क्षुत्तृट्क्लेशसहिष्णुभिः।

गुल्मोदावर्तविसर्पदंशाभिपीडितैः।

उन्मत्तैः कृच्छ्रमूत्रैश्च महती शीघ्रमेव सा।

सर्वमार्गानुसारेण जयेत् व्याधीन् सुयोजिता।        – अ.स.सू.25/24-26

या मात्रा परिजीर्येत्तु तथा परिणतेऽहनि।

ग्लानीमू्र्च्छा मदान् हित्वा सा मात्रा पूजिता भवेत्।  – सु.चि.32/28

प्रमेहकुष्ठानिलशोणितारुचिविवर्च्चिकास्फोटविषेषुकण्डौ। मृदौ तथाऽग्नौ प्रवदन्ति मध्यां बले च मध्या अशने चयेस्युः॥      – का.स.सू२२

मध्यमा स्नेहनी क्षेया बृंहणी भ्रमहारिणी॥ – भा.प्र. पू.थ्व.(स्नेहाध्यायं)

शोधनाङ्गस्नेह should be administered for those suffering from eruptions all over the body, boils of various kinds, pimples, itching, papules, various skin disorders, urinary diseases, gout, those who cannot take good quantity food, those who are soft bowels and those who have moderate strength (Physically and mentally). The oleation therapy in this form does not create many complications or affect the strength of the patient.

Śodhanaaṅga snehapāna is best for various psychological disorders like bipolar, psychosis, depression. It is also very good for chronic diseases, various skin diseases and non-healing ulcers.

Inference for indication of Madhyāma-mātrā-snehapāna

In the diseases like kaṇḍū, kuṣṭha etc. there will be involvement of madhyāma dhathu’s, diseases strength is moderate in nature, so for this sake medium dose of sneha is appears to be sufficient.

Person who eats a moderate quantity of food daily and his strength also will be the moderate one, so madhyāma mātrā is to be given.

Doṣa’s are in utkleśa avasthā, as majority of them have viruddha āhāra as nidāna and hence the Madhyāma sneha pāna should be advised under ‘punaḥ-punaḥ’ ‘stokam-stokam’ rules of śodhana (clarified by Cakrapani in kuṣṭha cikitsā siddhānta)

For the dose fixation should assess the koṣṭha, as it is found with madhyama type, one can go for oleation for 3-5 days and with madhyāma-mātrā individual strength is not affected.

Charaka may indicate medium dose as producing less complications (manda vibhraṃśa) and hence recommended as dose for snehapāna before śodhana.

Vāgbhaṭa suggests medium dose for śamana purpose. This is the dose which should be used as pūrvakarma. Here we have to understand the very important aspect that śodhana can create complications if snehapāna is not done in a proper manner. Courtesy-Punaḥm supule.

The dose is 3 कर्ष i.e approximately 30 gm(32-34ml). According to the time of digestion, it is 12 hrs. Sharaṅgadhara and vaṅgasena are the only ācārya’s to say the dose in quantity form. Other ācāryas say dose must be fixed according to कोष्ठ and strength of the digestive fire, physical & mental strength of a patient.

Aruna Dutta further states fixing 2, 4 & 6 pālas as the dose of snehapāna according to the doṣa (vāta, pitta, kapha respectively) contradicts the opinion of sages. Other commentators are silent on this issue.

Note: Ācāryas explain that snehana administration should be of minimum 3 days and a maximum of 7 days according to koṣṭha. It is understood that acchapāna must be given to achieve samāna or śodhana of doṣa. If we carefully observe charaka’s quotation, uttamaa dose is administered for samāna purpose in the fixed-dose form. In this context, chakrapani says that after taking samāna sneha the person must do fasting (or) should take light food, which explains that the intense dose is administered for samāna purpose.

For samāna sneha, the dose is fixed according to koṣṭha and the same dose is continued for 3, 5 or 7 days. Whereas, for śodhana purpose the dose is increased gradually according to koṣṭha for 3, 5 or 7 days and the dose is madhyāma mātrā (moderate dose). Nowadays practically 15 to 20 ml is administered as samāna sneha dose and is continued beyond 7 days also, but for śodhana purpose snehapāna is given for a maximum of 7 days and a minimum of 3 days. To conclude, for śodhana and śamana purposes alone acchapāna is given, not for bṛṃhaṇa sneha.

Ācārya suśruta did not use the word śodhanaga or madhyāma mātrā sneha. He explained the benefits of snehana which are digested in 12 hours as it is good for glāni, mūrchā, mada.

Śodhanagasnehapāna kāla -Time for administering purificatory oleation:

शुद्धयर्थं पुनराहारे नैशे जीर्णे पिबेन्वर:।                 – Cha.Su.- 13/61

ह्यस्तने जीर्णे एवान्ने स्नेहोऽच्छ: शुद्धये बहु:॥          – Ah.Su- 16/19

For śodhana purpose the snehana must be administered when the food taken in the previous night is digested well.

The snehana should be in the form of Accha sneha.

ह्यस्तनेऽन्ने- आहरे जीर्णेव-जीर्ण मात्रा एव न तुऽन्नाभिलाषे सति। शुद्धये-शोधनार्थे अच्छ:-केवल स्नेह:-अरुणदत्ता

The śodhana pūrvaka snehapāna is usually administered immediately after the digestion of previous day food and before getting hungry.

From the above verses it is clear that for śodhana purpose the snehapāna must be given in the early morning.

Hemādri opines that if it is taken when the person is hungry, due to agnibala (agni bala is uttamaa when a person is hungry) the entered quantity will be digested the purpose of śodhanānga snehapāna is to excite the doṣa. (i.e दोष उत्क्लेशन) and दोष उत्क्लेशन do not occur in uttamaagni state that is the reason why it should be administered when the previous night food is digested but before the appetite is developed (In the early morning.)

How many days?

त्री कर्शात् अर्ध कर्षेण वृद्धि: सार्धपलं तथा |

ततः कर्षाभिवृद्दिस्च भवेत् यावत् पलत्रयं ||

ततो अपि च पलार्धेन वृद्धि यावत् च षड् पलं |

मात्रायें स्नेहपानस्य जघन्या मध्यम उत्तमाः ||      – वङ्गसेन – स्नेहाध्यायं

त्र्यहावरम् सप्तदिनं परम् तु स्निग्धो नर: स्वेदयितव्यः उक्तः |

नातः परम् स्नेहनमादिशान्ति सात्मि भवेत् सप्त दिनात् परम् ||         – च.सि-१/६

अथः सप्तहात् ऊर्ध्वं स्नेहः पेयो यावत् स्निग्ध लक्षणं स्यात् ||

पिबेत् त्रयहम् चतुरहं पञ्चाहं षड् अहं तथा |

सप्तरात्रात् परम् स्नेहः सात्मीभवति सेवितह ||

सात्मी भूतो हि न कुरुते मलानां उदीरणं    – आडमल्ला

Mrudu koṣṭha requires a lesser amount of sneha for a lesser duration of time whereas the person possessing krūra koṣṭha requires a larger amount of Sneha for longer duration of time.

Here in the above context, sneha prakarṣa kāla is emphasized considering śodhanaṅga snehapāna wherein sneha is administered to achieve the desired doṣa utkleśana within a specific number of days. The minimum and maximum number of days for śodhanaṅga snehapāna is 3 and 7 respectively. Bhoja is of the opinion that a person having kaphaja, pittaja and vātaja prakṛti needs 3 days, 5 days and 7 days of snehapāna respectively. So śodhananaga sneha should be administered in such a dose as per the koṣṭha, that it should bring about samyak snigdha lakṣaṇa as well as doṣa utkleśa within 7 days. Otherwise, sneha becomes sātmya and fails to produce doṣa utkleśana.

In case of śamanaṅga snehapāna, the dose is always larger and is to be administered till doṣa śamana.

In case of bṛṃhaṇaṅga snehapāna, the dose is always smaller and is administered till the bṛṃhaṇa effect is achieved which may take from 15 days to few months.

Caturvidha Sneham

सर्पिस्तैलंवसमज्जस्नेहोदष्टश्चतुर्विधः ।

पानभ्यञ्जबस्त्यर्थंनस्यार्थ चैव योगतः ।

स्नेहनाजीवनावर्ण्योबलोपचयवर्धनाः ।

स्नेहोह्येतेचविहितावतपित्तकफपहाः ।। -च.सु.१/८८

Ghṛta – ghee/clarified butter:

सस्तं धी स्मृति मेधाग्निबलायु: शुक्रचक्षुषां |

बालवृद्ध प्रजाकान्ति सोव् कुमारिनाम् स्वरार्तिनां ||

क्षतक्षीण परिसर्प शास्त्र अग्नि अम्लपित्तात्मनाम् |

वात पित्त विष उन्माद शोष अलक्ष्मी ज्वरापहम्

स्नेहानाम् उत्तमम् शीतं वयः स्तापनं परम्

सहस्र वीर्यं विधेभि घृतं कर्म सहस्र कृत् ||                  – Ah.Su/6-37-39

Ghee is ideal for improving intelligence; memory, ingenuity, digestion strength, long life, semen (sexual vigour), and eyesight. Ghee is good for children, the aged, those who desire more children, tenderness of the body, and pleasant voice, for those suffering from emaciation as a result of injury to chest (lungs), parisarpa (herpes), injury from weapons, and fire, disorders of vāta and pitta origin, poison, insanity, inauspicious activity (witchcraft, etc.) and fevers; Of all the fatty materials, ghee is the best. It is coolant, best for retaining youth; capable of giving a thousand good effects by a thousand kinds of processing. 37-39.

शैत्यान्पित्तंजयेत्स्नेहाद्वातंजयेत्योगसंस्कारतःकफंजयेत्॥   – Cha.ni.1/39

संस्कारान्तुजयेत्कफं॥

• घृतं is Pitta Vāta Hara and is good for śukra and ojas.
• घृतं is agrya in pacifying vāta and pitta
• घृतं pacifies pitta because of Its Madhura Rasa, śīta and manda guṇa.
• By Its snehaguṇa, It mitigates vāta and by saṃskāra (processing), It reduces kapha.

निर्वापणं मृदुकरं स्वरवर्णप्रसादनम् ॥ मारुतघ्नं न च श्लेष्मवर्धनं बलावर्धनं ॥   – च.सू.१३/१४

निर्वापणं-दाहप्रशमनं-च.पा.

एषु चैवोत्तमसर्पिःसंस्कारस्यानुवर्तनात्॥  – च.सू.१३/१३

घृत subsides morbid thirst and softens the body parts. It improves complexion and voice.

एषु चैवोत्तमसर्पिःसंस्कारस्यानुवर्तनात्॥   – च.सू.१३/१३

तत्रापि उत्तमंसर्पिःसंस्कारस्यानुवर्तनात्॥ – अ.स.२४/४

Ghee is the best sneha dravya because of its ability to acquire the properties of other drugs which is processed with in It. On other hand, taila etc do not possess this quality.

स्मृतिबुद्धयग्निशुक्रोजःकफमेदोविवर्धनम्।

वातपित्तविषोन्मादशोषालक्ष्मीज्वरापहम्॥

सर्वस्नेहोत्तमं शीतं मधुरं रसपाकयोः।

सहस्रवीर्यंविधिभिर्घृतं कर्मसहस्रकृत्॥

मदापस्मारमूर्च्छायशोषोन्मादगरज्वरान्।

योनिकर्णशिरःशूलं घृतंजीर्णमपोहति॥

सर्पीष्यजाविमहिषीक्षीरवत्स्वानिनिर्दिशेत्।          – च.सू.२७/२३१

रूक्षक्षतविषार्तानां वातपित्तविकारिणां।

हीनमेधस्मृतीनां च सर्पि: पानं प्रशस्यते॥          – Sha.U.1/12.

सर्पिर्मज्जावसातैलं स्नेहेषु प्रवरं मतम्।

तत्रापि चोत्तमं सर्पिःसंस्कारस्यानुवर्तनात्॥

माधुर्यादविदाहित्त्वाजन्माद्येवशीलनात्।           – अ.हृ.सू१६/२

Ghee is indicated in dryness of the body (internally and externally), injury, poison, vāta pitta condition and in the person affected with depleted wisdom and intelligence.

संस्कारोगुणान्तरारोपणं,

स्यानुवर्तनमनुविधानं स्वीकरणमितियावत्॥ तथा तैलादयोद्रव्यान्तरसंस्कृताः

संस्कारगुणान्वहन्ति यथसर्पिरिति॥ किं च स्वगुणान्तत्गुणाश्चवहतिस्वगुणवर्तनस्यपश्चात्संस्कारगुणवर्तनमुच्यते॥ – Chakrapani

Only ghee can absorb the properties of the drugs which are processed with It and It will never give up Its own qualities. This is the uniqueness of the ghee, whereas taila, vasā and majjā only absorb the qualities of the drugs which are processed with them; however, unlike ghee, taila, vasā and majjā lose their own qualities. For that reason, ghee is an excellent sneha dravya.

रूक्षक्षतविषार्तानांवातपित्तविकारिणां

हीनमेधास्मृतीनां च सर्पिष्पानं प्रशस्यते     – Bp/Snehadikaara२३

According to Kāśyapa,

विनिहन्तिपित्तमनिलं पीतंसर्पिःकफं न च चिनोति।

जनयतिबलाग्निमेधाशोधयतिशुक्रचयोनि च॥  का.स.सू.२२/६

घृतं is शुक्रशोधकं & योनिशोधकं. It is good for intelligence and strength.

According to Suśruta,

घृतंतुमधुरंसौम्यंमृदुशीतवीर्यमनभिष्यन्दिस्नेहनमुदावर्तोन्मादापस्मारशूलज्वरानाहवातपित्तप्रशमनम

दीपनस्मृतिमतिमेधाकान्तिस्वरलावण्यसौकुमार्यौजस्तेजोबलकरमायुष्यंवृष्यंमेध्यंवयःस्थापनंगुरुचक्षुष्यश्लेष्माभिवर्धनंपाप्यालक्ष्मीप्रशमनंविषहररक्षोघ्नंच॥                                                                                                 – सु.सू.४५/९६

Ghee is sweet in taste, mild in action, soft, cold in potency,  not increasing moisture in tissues,  lubricating,  relieves upward movement in the alimentary tract, insanity, colic, fever and distension of the abdomen; mitigates vāta & pitta,  kindles digestive fire,  increases memory, wisdom,  intelligence, complexion,  voice,  beauty, softness of the body, vitality, vigour, strength and span of life,  is aphrodisiac, good for vision, increases kapha, wards off sins,  inauspiciousness and destroys poisons and demons.

Gavya ghṛtam has the afro said qualities not other ghee’s.

अनभिष्यन्दि – अल्प अभिष्यन्दि इत्यर्थः॥ एतेनदोषधातुमलस्रोतसांमन्दक्लेदप्राप्तिजननःस्मृति- अतीतस्मरणम्मेधा- ग्रन्थिधारणशक्तिः॥ कान्तिः- शोभाः, लावण्यरूप अतिशयः॥सौकुमार्यं – मार्दवंअङ्गानां॥ तेजःपराक्रमःअन्येप्रभावमाहु॥बलउपचयः।

रक्षोघ्नं- राक्षसभयहरंकफस्यहन्तृत्वं न तु केवलस्य॥      – Dalhana

Ghee is Alpa Abhiṣyandin hence It makes mild kledathvam of doṣa’s, dhatu ‘s and srotas. Extensive recollection is smṛti; excellent recollection power is medhā (especially recollecting the contents of the book). Kānti is glutinous. Saukumāryata is the softness of body parts. Tejā is strength and ability to do hard work (mentally and physically). Rakṣoghna is prevention of demon’s attack.

पुराणघृतम् – Old / Older Ghee

सर्पिःपुराणंसरंकटुविपाकंत्रिदोषापहंमूर्च्छामदोन्मादोदरज्वरगरशोषापस्मारयोनिश्रोत्राक्षिशिरशूलघ्नंदीपनंबस्तिनस्यपूरणेषूपदिश्यते॥पुराणंतिमिरश्वासपीनसज्वरकासनुत्॥मूर्च्छाकुष्ठविषोन्मादग्रहाप्स्मारनाशनम्॥एकादशशतंचैववत्सरानुषितंघृतम्॥रक्षोघ्नंकुम्भसर्पिःस्यात्परतस्तुमहाघृतम्॥पेयंमहाघृतंभूतैःकफघ्नंपवनाधिकैः॥बल्यंपवित्रंमेध्यंचविशेषात्तिमिरापहम्॥सर्वभूतहरंचैवघृतमेतत्प्रशस्यते॥.                                             – सु.सू.४५/१०

अग्रगन्धंपुराणांस्यात्दशवर्षस्तितंघृतं| लाक्षरससन्निभंशीतंतत्हिसर्वग्रहापहम्||

मेध्यंविरेचनेअग्र्यंप्रपुरंमत:परम्| नासाध्यंनामतयस्यतितयत्सय्द्वर्षशतस्तितं||

दृष्टंस्पृष्टमथाघ्रतंतत्हिसर्वग्रहणं| अप्स्मरग्रहहोन्मादवातंसाष्टांविशेषत||    – Ch-Chi-9/60-62

तत्चघृतं पुराणमतितबहुकालमदाम्दीनव्याधीन्जयेत||

पुराणांपूर्वोक्तानसामान्यघृतोक्थानगुनादिक्येनकरोतिअम्रुतोपम्श्च्ह||        – Indu on As.Su.6/44

वर्षाद्रर्ध्वंभवेदज्यंपुराणांतत्त्रिदोषनुत |मूर्च्छाकुष्टविषोन्मादअपस्मारतिमिरापहम् |यथायथाखिलंसर्पि: पुरणंधिकंभवेत् |तथातथागुणै: स्वै: स्वैरधिकंतदुदाह्रुतम् |एकवर्षस्थितंप्राहपुराणंभद्रशौनक: |दशवर्षस्थितंचान्येप्रपुरानमत: परम्|

लाक्षारसाभंविलयेतकौम्भंतच्छतवत्सरम |एकादशोत्तरशतंकौभमित्याह सुश्रुत: |

महाघृतमितिप्राह: परत: कौम्भसर्पिष: |पुराणाज्यंसरंतीक्ष्णंसौष्णंसकटुकंलघु: |

विर्योष्णंकटुकंपाकेदीपनंछेदीलेखनम् |स्रोतोविशोधनंवर्ण्यंव्रणशोधनरोपनम् |

गुल्मशोपहरंयोनिशिर: कर्णाक्षिरोगनुत्|हन्तिदोषज्वरंश्वासकसार्शकुष्टपिनसान् |

अपस्मारग्रहोन्मादमुछार्लक्ष्मीविषकृमिन |पूर्वोक्तांश्चाधिकन्कुर्यात्गुणांस्तदमृतोपमं |

नस्याक्षिपुरणाभ्यङ्गवस्तिपानैयर्थायथम् |एकवर्षस्थितंस्वल्पमभिष्यन्दीत्रिदोषनुत|

परंततोअनभिष्यन्दीक्रमाद्वर्षचतुष्टयात् |पञ्चवर्षस्थितंसर्पि: कषायानुरसंमतम् |

दशवर्षस्थितंप्राय: कटुकानुरसंलघु |दशसंवत्सरादुर्ध्वमाज्यंयुक्तंरसायनम् |

Old ghee is a laxative, pungent after digestion, mitigates all the three doṣas, cures fainting, intoxication, insanity, enlargement of abdomen, fever,  homicidal poisoning,  consumption,  epilepsy,  diseases of vagina,  ears,  eyes and head,  relieves pain,  kindles digestion and useful in therapies like enema,  nasal medication and filling the eyes.

Old ghee cures blindness, dyspnoea, rhinitis, fever, cough, fainting, leprosy, insanity, seizure by evil spirits and leprosy.

Ghee which is old by 111 years is known as Kumbha sarpī it is used for tarpaṇa, śrama, pāṇḍu roga, Kāmala, netra vikāra, rājayakṣma, gives to bāla and vṛddha, is praśasta in amavikāra, viṣūcikā, vibandha, madātyaya, jvara, mandāgni. It mitigates kapha and vāta, bestows strength, auspiciousness, improves intelligence, cures blindness especially, destroys all kinds of demons and is extolled by highly beneficial.

• Pūraṇa and prapūraṇa – acts like amṛta and can be used for nasya, netrapūraṇa, abhyaṅga, vasti, pāna and can be used for all karmas.
• 1 yr old ghṛta            – Abhiṣyanda & tridoṣanāsāka
• 4 yr old ghṛta                – Abhisyanda completely decreases
• 5 yr old ghṛta            – Kaṣāya rasa as anurasa
• 10yr old ghṛta            – Kaṭu rasa and laghu >10yr old ghṛta
• Kumbha ghṛta          – rakṣoghna
• Mahā ghṛta               – śreṣṭha ghṛta

Analytical study on pūraṇa ghṛta

In the analytical profile for fatty acids, it is detected that the proportion of capric acid, lauric acid, stearic acid and oleic acid is higher in fresh ghee than purāṇa ghee. Capric acid is a medium-chain fatty acid found in saturated fats. Small amounts are present in cow’s milk and goat’s milk. Capric acid, together with other medium-chain triglycerides, is responsible for its health benefits.

On the other hand, pūraṇa ghee showed a much higher proportion of myristic acid, palmitic acid and linoleic acid than fresh ghee. Various “human epidemiological studies have shown that myristic acid and lauric acid were the saturated fatty acids most strongly related to the average serum cholesterol concentrations in humans”, meaning they were positively correlated with higher cholesterol levels as well as raising triglycerides in plasma by some 20% increasing the risk for heart disease although some research points to myristic acid’s positive effects on HDL cholesterol and hence improving HDL (good cholesterol) to total cholesterol ratio.

It is evident from classical literature that purāṇa ghee is rarely indicated for oral administration and mostly utilized for either local or by nasal route. However, too high proportion of triglycerides in pūraṇa ghee represents its possible utility in cns disorders. On the basis of findings of the analytical profile of fresh and purāṇa ghee, it can be said that this study has formed the conceptual and analytical basis for further research on therapeutic potentials of purāṇa ghee which need to be studied on experimental and clinical grounds.

Time factor affects the physico-chemical profile of ghee and thus changes its therapeutic potential. Analytical profile of fresh ghee indicates its utility in gastro-intestinal disorders, as nutrient and as antioxidant. On the other hand it is observed that values of analytical parameters of Pūraṇa ghee represent its possible beneficial use in CNS disorders such as epilepsy and mania. Present work has established analytical standards for 15 years old ghee and these parameters need to be utilized for further research on pre-clinical and clinical grounds especially in CNS related research. (Courtesy- Physico – Chemical Analysis of Pūraṇa Ghṛta (Old Clarified Butter) with special reference to Fatty Acid Profile Bharat Rati*, DhīrajsinghRajput,  Anita Wanjari,  Mujahid Khan,  Renu Rati, MGACHRC, Salod (H), Wardha (MH)).

तैलगुणविशेषः Properties,  Qualities,  and Different utilities of various Taila’s.

Tila Taila guṇa:

तैलंस्वयोनिवत् तत्र मुख्यं तीक्ष्णं व्यवायी च

त्वक्दोषहृत्चक्चुष्यं सूक्षमोष्णं कफकृन्न च ५५

कृशानां बंहणायालं स्थूलानां कर्षणाय |

बद्धविट्कं कृमिघ्नं संस्कारात् सर्व रोगजित्||      – Ah.Su.16

Oils are generally similar to their source (oil seed). Sesame oil is the most important among all oils.

Sesame oil is tvak doṣanut – cleanses and detoxifies skin cakṣuṣya – good for eyes sūkṣma – pierces into deep tissues uṣṇa – hot, balances kapha useful for both obese and emaciated people. Useful to relieve constipation and worm infestation. When it is processed with other herbs, it is very beneficial in various disease

मारुतघ्नं न च श्लेष्मवर्धनं बलवर्धनं ।

त्वच्यं उष्णं स्थिरकरं तैलं योनिविशोधनम्॥ – च.सू.१३/२५

सर्वेषां तैलजातानां तिलतैलं विशिष्यते।

बलार्थे स्नेहे चाग्रयम्। च.सू.१३/१२

तैलं लाघवदार्ढ्यार्थिक्रूरकोष्ठेषु देहिषु॥    – अ.स.२५/१०-१२

तैलं स्वयोनिवत्तत्र​ मुख्यं तीक्ष्णं व्यवायि च ।

कृशानां बृंहणायालं स्थूलानां कर्श​नाय च ।

बध्दविट्कं कृमिघ्नं च संस्कारात् सर्वरोगजित् ॥   -अ.हृ.सू – ५- ५५/५६

प्रीणनं तृप्तिजनकम् । व्यवायि अपरिणतमेव व्याप्य देहं पच्यते । सूक्ष्मं सूक्ष्मस्रोतोनुसारि। विशदं निर्मलम् । विकासि सन्धिबन्धविमोचकम् । वृष्यं शुक्रलम्,  अन्ये तु धातुपोषणकरणादृष्यं, सघ्य पुनरवृध्यमेव । यदुक्तं जातूकर्णेन -अशुकार्थे तैललवणम्’ इति । त्वक्प्रसादनमभ्यङ्गं भोजने च । वर्णो गौरादिः । बलकरमुत्साहकरम्। चक्षुष्यं परिणामे, न तु पूरणेन । लेखनं मेदोहरम् । अनिलबलासक्षयकरमिति मिलितवातबलासयोः क्षयंकरं, न केवलस्य वातस्य न च केवलस्य श्लेष्मणः; अथवा क्षयो मार्गः, अनिलबलासस्रोतःशोधनमित्यर्थः। अशितपित्तजननम् जल्पतनूकरणपित्तयोर्जनकं, शितं हि तनूकरणं, नतञीषदर्थे, तेनाल्पतनूकरणमिति लभ्यते; केचिदशितमिति पृथक् पठन्ति, तच्च महापञ्जिकायां दूषितम् । छिन्नं द्विधाभूतं, भिन्नं विदारितं, विद्धं सूच्यादिभिः, उत्पिष्ट चूर्णितं, च्युतं स्थानादधोगतं, मथितं विलोडितं, क्षतमुरःक्षतादि, पिच्चितं चिप्पटीभूतं ‘चिर्पितं’ इति लोके, भग्रं सन्धिमुक्तादिमेदं, स्फुटितं बहुधा खण्डीभूतं, विश्लिष्टं सन्धिविश्लेषमात्रयुकं, दारितं स्फाटि(डि)तमित्यर्थः, अभिहतं लगुडादिभिः, दुर्भग्रं चूर्णितातिपातितं मज्जानुगतादिकं कृच्छ्रूसाध्यं दुष्टं भग्रं, सृगव्यालविदष्टं दुष्टमृगभक्षितम् । परिषेकः अङ्गोपरि तैलधारादिनिपातः, अभ्यङ्गः प्रसिद्धः। अन्नपानविधावतिव विधौ संस्करणे ॥ ११२॥-Aruna dutta

उष्णं कफानिलघ्नं स्वर-वर्ण करं तनुस्थिरीकरणम्।

भग्नच्युतसंधान धातुव्रणशोधनं तैलं॥       – का.स.सू.२२/७

तैलं तु आग्नेयं उष्णं तीक्ष्णं मधुरं मधुरविपाकं बृंहणं प्रीणनं व्यवायि सूक्ष्मं विशदं

गुरु सर वृष्यं त्वक् प्रसादनं मेधा मार्दवं मांसं स्थैर्यं वर्णबलकरं चक्षुष्यं॥  – सु.सू.४५/१२२

तैलंत्वाग्नेयमुष्णंतीक्ष्णंमधुरंमधुरविपाकंबृंहणंप्रीणनंव्यवायिसूक्ष्मंविशदंगुरुविकासिवृष्यंत्वक्प्रसादनंमेधामार्दवमांसस्थैर्यवर्णबलकरंचक्षुष्यंबद्धमूत्रंलेखनंतिक्तकषायानुरसंपाचनमनिलबलासक्षयकरंक्रिमिघ्नमशितपित्तजननंयोनिशिरःकर्णशूलप्रशमनंगर्भाशयशोधनंच, तथाछिन्नभिन्नविद्धोत्पिष्टच्युतमथितक्षतपिच्चितभग्नस्फटितक्षाराग्निदग्धविश्लिष्टदारिताभिहतदुर्भग्नमृगव्यालविदष्टप्रभृतिषुचपरिषेकाभ्यङ्गावगाहादिषुतिलतैलंप्रशस्यते।।११२।।                                                                                                                        – सु.सू.४५/१२२

जाङ्गमस्नेहोत्तमं घृतं निर्दिश्य स्थावरस्नेहोत्तम तैलं गुणकर्मभ्यां निर्दिशन्नाह-तैलमित्यादि ।

 तिलेषु भवं तैलं तिलतैलम् । आग्नेय मुष्णमिति प्रभा आग्नेयी न चोष्णा, क्षार: उष्णसौम्यश्च, मत्स्या उष्णा न त्वग्नेयाः, अत: एवाग्नेयमुष्णमित्युभायमुक्तम् । बृंहणं धातुपुष्टिकरवेन शरीरदार्ढ्यावहत्वात् । न च लेखनलमाप्यस्य विरुद्धं, मेदोहरत्वात्। न खलु तैलं मेदोघ्नमपि मांस वृद्धिं न करोति, प्रतिनियतशक्ति्वद्रव्याणाम् ।   -Su.Sa

Tila Taila, (oil of tila- sesame seeds) is fire-like in properties, hot in potency, penetrating, sweet in taste and taste after digestion, stoutening, nourishing, spreading throughout the body quickly, entering through minute pores, dry, heavy, (hard for digestion), laxative, causes looseness of the joints; is aphrodisiac, cleanses the skin promotes intelligence, softness, stability of muscles, colour and strength of the body, removes obstruction of urine, scarification.

It has bitter and astringent as secondary tastes, is digestive, decreases vāta and kapha kills worms, causes thinness of structures, produces pitta, subsides pain of the vagina, head and ears purifies (clears) the uterus, tila taila (sesame oil) is best suited for pouring over (bating) the body parts, anointing, immersing the body or its Parts in oil etc in conditions such as different kinds of fractures like chinna (broken) bhinna (split) viddha (punctured) utpiṣṭa (crushed) cyuta (dislocated) mathita (twisted) kṣata (bruised) piccita (flattened) and sphāṭita (chipped off) burns caused by alkalies and fire, loosening (ptosis), tearing of the joints, hard hit on the joint and impacted fractures of the joints; bites by wild animals, etc.

Indications of tila tailam:

ग्रन्थिनाडीकृमीश्लेष्ममेदोमारुतरोगिषु।

कृमिकोष्ठानिलाविद्धाः प्रवृद्धकफमेदसः।

पिबेयुस्तैलसात्स्या ये तैलं दार्ढ्यार्थिनस्तुये॥               – Sa. Su.1/13

प्रवृद्धश्लेष्ममेदस्काश्चलस्थूलगलोदराः॥वातव्याधिभिराविष्टा वातप्रकृतयश्च ये।

बलं तनुत्वं लघुतां दृढतां स्थिरगात्रताम्|स्निग्धश्लक्ष्णतनुत्वक्तां ये च काङ्क्षन्ति देहिनः॥

कृमिकोष्ठाः क्रूरकोष्ठस्तथा नाडिभिरर्दिताः।पिबेयुः शीतले काले तैलं तैलोचिताश्च ये ॥

                                                     –  च.सू.१३/४४-१६                                                                   कशायानुरसंस्वादुसुक्ष्मोष्णंव्यवायीच | पित्तकृतवतशमनम्स्लेष्मरोगविवर्धनं

अल्पम्रुचिकरंमेध्यंकण्डुकुष्टविकारनुत्| वृष्यंस्रमापहंज्ञयेयंतिलतैलंविदुरबुदा

चिन्नभिन्नचुतेदृष्टेभग्नाग्निदाहकोअपिच | वाताभिष्यन्दस्पुतनचाब्यङ्गेतिलतैलकं

पानेवसतोबलाशेचतिलतैलं                                  – Ha.Sa.14/6

Taila taila should be consumed by persons who are having kapha or medovṛddhī, loose plumpy abdomen and throat, those who suffer from वात vitiation, vāta prakṛti, those who desire strength, slimness, lightness, sturdiness, steadiness (of the body parts), tender or smooth skin, those who have worms in the GI tract, those who are afflicted with sinus ulcer, and those who are accustomed to the oil intake. It is yonī śodhana.

तद्वस्तिषु पानेषु नस्ये कांक्षि पुरणे।। अन्नपानविधीचापिप्रयोज्यंवातशान्तये॥११॥

It may also be used for enema therapy, oleation therapy, nasal medication, filling the ears and along with foods and drinks for the purpose of mitigating aggravation of vāta.

तिलेषुभवंतैलंतिलतैलम्।

The taila obtained from tila seeds is called tila tailam.

आग्नेयमुष्णमितिप्रभा आग्नेयी न चोष्णा, क्षार: उष्णसौम्यश्च, मत्स्या उष्णानत्वग्नेयाः, अत: एवाग्नेयमुष्णमित्युभायमुक्तम्||

Tila taila is āgneya and uṣṇam. What’s the difference between āgneya and uṣṇam? Because they sound similar to their actions. Aagneya is radiant, uṣṇa is hot.

Kṣāra is hot but looks radiant, fish is hot in nature but it doesn’t look radiant. Tila taila is both radiant and hot. Though it acts against medho dhatu it nourishes the māṃsa dhatu (It will not act against māṃsa dhatu). Hence it is both lekhana and bṛṃhaṇa. This quality is due to the peculiarity of that particular dravya (tila taila) (कृशानांब्रह्मणायस्थूलानाम्कर्षणायच. Ah)

अत्रयद्यपियोगात्तिलभवमेवतैलंतथारूढ्येहसर्वएवस्थावरस्नेहास्तैलमित्युच्यन्ते  –चक्रपाणी

Note: thaila (oil) is the term derived from tila (be same). Hence wherever the word taila is mentioned, only sesame oil should be used, unless specified otherwise.

Vasā & majjā

Properties, Qualities and indication of muscle fat

ग्राम्यानपौदकानांचवसामेदोमज्जानोगुरूष्णमधुरावातघ्नाःजाङ्गलेफक्रव्यादादीनांलघुशीतकषाया

क्तपित्तघ्नाः, प्रतुदविष्किराणांश्लेष्मध्नाः।ततलवसामेदोमज्जानोयथोत्तरंगुरुविपाकावातहराश्च।।

                                                               Su.Ch. १३१

Vasā (muscle fat), medas (fat) and majjā (bone marrow) of animals and birds living in houses, in marshy regions and in water- are heavy, (hard digestion), hot in potency, sweet and mitigate vāta; that of animals of desert regions, single hooved and carnivorous etc. are light (easily digestible, old in potency, astringent, mitigate rakta and pitta; that of pratuda and viṣkira kind of birds, mitigate kapha, ghrta (ghee), taila (oil) vasā (muscle fat) medas (fat) and majjā (bone marrow) are guruvipāka (sweet after digestion) in successive order and mitigate vāta also.

वसागुणविशेषः Properties, Qualities and indication of muscle fat.

शुद्धमांसस्नेहवसा |  – सु.चि. ३४/४

वसामांसस्नेहः -च.पा

वसामज्जाचवतघ्नौबलपित्तकफप्रदः|

मांसानुगुनस्वरूपव्चविध्यान्मेदोपिताविव ||

बैलुकिसौकारीपाकहंसजाकुकुडोध्भव |

वसास्रेष्टास्ववर्गेषुकुम्भीरहिशोध्भाव |

काकद्गुवसातद्वत्कारण्ड्दोथाचनिन्दिता ||

शाखादमेदसाम्छागंहास्तिनंचवरावरे |        – अ.स.सू.६/106

वसा मज्जा च वातघ्ननॊ वातपित्तकफप्रदौ |

मांसानुग स्वरूपो च विद्यान् मेदो अपि ताविव ||

Vasā (muscle-fat) and majjā (bone-marrow) and fat mitigate vāta, cause increase of strength, pitta and kapha and similar properties with the meat of animals from which they are obtained.

Vasā and majjā both mitigate vāta, increase pitta and kapha. Improves strength. They are similar in properties with the muscle from which they are taken out even body fat has the similar in properties.

The muscle fat derived from bailuki (type of fish), saukari (pig), pākahaṃsa (swan), and of the kukkuṭa (cock), are the best in those groups. but that of kumbhīra (crocodile), Mahiṣa (buffalo), kākamadgu (black water hen) and kāraṇḍa (water duck) are bad in their groups.

Out of animals which feed on plants the body fat of goats is the best and that of elephants is worst.

मधुरो बृंहणो वृष्यो बल्यो मज्जा तथा वसा |

यथासत्वं तु शैत्योष्णे वसामज्जनो विनिर्देशेत् ||   च.सू .२७/२९५

Muscle fat and marrow are sweet in taste, nourishing, aphrodisiac and strength promoting. their potencies, viz-hot and coldness are to be determined according to the nature of the animal from which they are collected.

यथासत्वमितियः प्राणिआनूपादिरुष्णतस्योष्ण: यस्तुप्राणीजाङ्गलादि: शीतस्यशीतइत्यर्थ: सामन्यतस्तुवसामज्जोअनुष्णशीतत्वंयथाभवतितथास्नेहाध्ययेएवप्रोक्तं. Chakrapani

If an animal inhabits marshy land, its muscle fat and marrow will be hot in potency. on the other hand, the muscle fat and marrow of an animal inhibiting arid land are cold in potency.

वसापानयोग्यनराः

व्यायामकर्षिताःशुष्करेतोरक्तमहारुजः

महाग्निमरुतप्रणावसायोग्याःनराःस्मृताः      – Bp.uk.25

विद्धभग्नहतभ्रष्टयोनिकर्णशिरोरुजि।

पौरुषोपचयेस्नेहेग्यायामेचेष्यतेवसा॥

बलशुक्ररसश्लेष्ममेदोमज्जविवर्धनः।च.सू.  – १३/१६-१७

व्यायामकर्षिताःशुष्करेतोरक्तामहारुजः।

महाग्निमारुतप्रजावसायोग्यानराःस्मृताः॥  – सु.सू.उ.-१/१४

वातातपाध्वभारस्तरीव्यायामक्षीणधातुषु।

रूक्षक्लेशक्षमात्यग्निवातावृतपथेषुच॥

शेषौवसातुसन्ध्यस्थिमर्मकोष्ठरुजासु च।     – अ.स२५/१३

ग्राम्यानुपौदकानांचवसामेदामज्जानःगुरुष्णमधुरावातघ्नजांगलैकशकक्रव्यादादीनांलघु

शीतकषायारक्तपित्तघ्नाप्रतुरविष्कीराणंश्लेष्मघ्ना।    – सु.सू.४५/१३

वातातपसहायेचरूक्षाभाराध्वकर्शिताः।

संशुष्करेतोरुधिराविष्पीतकफमेदसः॥

अस्थिसन्धिसिरास्नायुमर्मकोष्ठमहारुजः।

बलवान्मारुतोयेषांखानिचावृत्यतिष्टति॥

महाच्चाग्निबलंयेषांवसासात्म्याश्च ये नराः।

तेषांस्नेहयितव्यानांवसापानंविधीयते॥       – च.सू१३/४७-४९

वसातुसन्ध्यस्थिमर्मकोष्ठरुजासुच।

तथादग्धाहतभ्रष्टयोनिकर्णशिरोरुजि॥         – अ.हृ. सू१६/११

वसा मज्जा च वातघ्नणोव् बलपित्त कफप्रदव्

मांसानुग स्वरुपौ च विध्यान् मेधौ अपि अतीव

Vasā is good for those whose tissues have become weak by excessive exposure to breeze, sun, excessive walk, weight lifting, intercourse and exercise who are having dryness all over the body, who try to withstand strain, who have very powerful digestion and in whom the vāta mārgas are obstructed muscle fat is best even for those suffering from disease of the various joints, bones, vital organs, alimentary tract, who have burns, who have been suffering with wounds, who suffers from prolapse of the uterus,  diseases of ear and head.

Muscle fat

Evidence is mounting that in fact, processed meals, junk food, hydrogenated fats and added sugars are likely the real culprits behind the epidemics of obesity, heart disease and cancer, and that switching from natural fats to margarines and industrial oils most likely exacerbated the problem.

1.They are a blend of saturated, monounsaturated and polyunsaturated fats, all essential for good health.

2.They are also packed with fat soluble vitamins A, D, E and K in forms that are highly bioavailable and therefore easily absorbed and utilized by the human body

It’s a mix of subcutaneous fat, fat from around the muscles, and from inside the body cavity. It’s typically harder and whiter than pure suet.

Fat in beef meat muscle is called intramuscular fat and appears as a pattern of wavy lines, commonly known as marbling.

The difference between hard muscle fat and kidney fat may not be all that apparent up front. They both can be quite stiff and look much alike. The real difference can be seen during and following the rendering process.

Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species.

Intermuscular adipose tissue (IMAT), an ectopic fat depot found beneath the fascia, within the musclesand between the muscle fibers (also termed intramuscular fat).IMAT has been referred to in the literature by a variety of names and definitions including myostasis, intermuscular fat, intramuscular fat, and low-density lean tissue.

Intermuscular fat is typically the broadest definition of fatty infiltration in the muscle referring to storage of lipids in adipocytes underneath the deep fascia of muscle. This includes the visible storage of lipids in adipocytes located between the muscle fibers (also termed intramuscular fat) and between muscle groups (literally intermuscular).

The deposition of intramuscular fat is apparently regulated by different factors when compared with those regulating fat depositions in fatty tissues, such as subcutaneous, metabolic differences existing between them.

Intramuscular adipocytes have higher activity of the enzyme’s hexokinase and phosphofructokinase. The subcutaneous adipose tissue exhibits higher levels of lipogenic enzymes such as NADP-malate dehydrogenase, phosphogluconate-6-dehydrogenase, and glucose-6-phosphate dehydrogenase, showing unique roles in lipid metabolism the fat content and their FA composition are relevant to the quality, especially for issues related to human health.

In general, the meat fat of the ruminant has a higher concentration of SFA and lower polyunsaturated: compared to the non-ruminant meat.

Note- This is the main reason why varāha vasa is mentioned as the best one. Pig is a non-ruminant animal. Usually the amount of saturated fats is less in non-ruminant animal fat.

Saponification values

Fat source  Human  Lard Mutton  Beef

Constituent fatty acids ..         95.24 95.00 96.54  96.00

Glycerin………………….   10.00 8.40  8.00   8.60

Barium salts……………..  trace  trace  0.30   trace

 Different animal fats

Suet

Suet is specifically the soft fat from around the kidneys. This fat is special as it is extra high in vitamins and essential fatty acids, hence its softer texture and deep yellow colour. It is prized for its nutritional value and baking properties.

Suet, as opposed to muscle fat, contains a higher level of a triglyceride known as glyceryl tristearate, otherwise known as stearin. The result is that suet has a higher melting point and congealing point than regular fat.

Tallow

Tallow is a form of animal fats obtained from the rendered animal bones and soft tissues. The major composition of tallow consists mainly of triglycerides which are made of fatty acids such as oleic, palmitic, and stearic acids. The composition of the fatty acid depends on the type of raw material used. The beef tallow contains 45.38% of unsaturated fatty acids, and 52.59% of total saturated fatty acids. The stearic acid (C18:0) content in beef tallow is about 16.40%. Tallow also contains 0.14~4% cholesterol (Ryan and Gray, 1984; Sabir et al., 2003).

Tallow” is a general term that means rendered fat. Tallow can be made from suet, or muscle fat, or a combination of both. The texture of tallow varies broadly, however, depending on the raw form of fat from which it is made.

Lard

Lard is Pork Fatand it’s amix of subcutaneous fat, fat from around the muscles.

 Lard is rendered pork fat; the term is usually used to refer to rendered pork fat suitable for cooking. Leaf lard specifically comes from the visceral, or soft, fat from around the kidneys and loin of the pig. As such, it has a very soft, super spreadable consistency at room temperature. Leaf lard is considered the highest grade of lard.

The lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and is treated in a variety of ways, including hydrogenation, to make the lard shelf-stable, deodorized, and keep it solid at room temperature.

What is the difference between lard and tallow?

The basic difference is what animal these fats come from. Lard is Pork Fat. Tallow is Beef Fat. (Tallow may also include lamb or other ruminant fat, and even if that’s true, the following would still be generally true.)

Rendered pork lard will be liquid at room temperature, but sheep and lamb tallow, as with beef, will be firmer, like coconut oil.

A Rendered Chicken Fat is called Schmaltz.

Lard, Tallow, and Schmaltz are all rendered fats.

What does “rendered” mean?

Every healthy mammal’s body contains fat in two areas: under the skin, and around the kidneys. The raw fat from a cow or pig or chicken must be removed from its surrounding connective tissue before it can be useful as a cooking oil. That’s a very simple process. All you have to do is warm the connective tissue up gently, and out melts the liquid fat.

What is the functional difference between Lard and Tallow?

Lard can come from two different places on the pig. Pigs are fat factories, after all! Depending on how the pigs are raised and what breed they are, much of the fat can be found under the skin, and would be called Back Fat. Back fat produces a lard that is much lower in saturated fat. The other area pigs store fat is around the kidneys (like all mammals), and kidney fat tends to be higher in saturated fat, and therefore will be stiffer and harder at a given temperature. Either one from a pig tends to be much more unsaturated than Tallow, meaning it is softer and more pliable.

Texture

In its solid state, tallow is similar in texture to cold butter. It is crumbly and hard when cool and therefore will not make a great choice for pastries, since it is not very pliable. Because tallow is highly saturated, it solidifies easily at room temperature and can leave a filmy feeling in your mouth after eating if your food has cooled down too much.

Lard, however, tends to stay liquid after being melted, and is a great choice for sautéing vegetables or browning meat. It is quite soft at room temperature and is very much like Crisco in possible uses.

Nutrition

Lard is the best natural source of vitamin D on earth, only second to cod liver oil.

Tallow’s benefits include Higher Vitamin E, Conjugated Linoleic Acid (CLA), and Omega-3 fatty acids. And tallow, of course, being pure fat, is chock-full of all of them.

The CLA content of milk from grass-fed cows is as much as five times higher than when cows are fed 50% silage and 50% grain.

Although we’re talking today about tallow and not milk, it’s likely that the CLA content of tallow is higher when derived from grass-fed beef fat.

Conjugated linoleic acid (CLA) – Studies suggest that CLA increase fat metabolism, help regulate the immune system, and promote heart health

Chill the suet in the fridge to make it easier to work with, then cut it into small chunks

Rendering your own leaf lard is easy if you can find the fat. There are two main ways to do it.

1. Wet Method: Put the visceral pork fat in a pot with some water and bring to a boil, reduce to a simmer and cook until the fat has melted into the water. Let cool and skim off the lard.
2. Dry Method: Put the fat in a pot or pan on the stove over medium heat or in an oven set at 350 degrees, and cook until the fat has melted (any bits of skin or meat will turn brown and crispy).

Wet-rendered lard will have a more neutral flavor, while dry-rendered lard will have a brownish tinge and have a slightly cooked flavor. In either case, know that rendering lard is an odiferous affair.

 Transfer the lard to a container with a sealable lid and store, chilled, for up to a month.

 The tallow is thus oxidized and the oxidation increases with increasing oxidation time (Zeb and Ali, 2008). The oxidized tallow thus enters the food matrix and produce toxic effects (Yang et al. 1998; Kamal-Eldin et al.2003). Due to the absence of relevant literature and scientific knowledge, these tallow fried foods are becoming one of the most serious health risk factors. This study shows the effects of thermally oxidized tallow on the serum lipids and antioxidant activity of the lipids in different tissues and will serve the prime source of knowledge in this regard.

Tallow was thermally oxidized for 9 to 45 h. It was found that thermal oxidation enhances the formation of hydroperoxides in tallow and decreases the level of radical scavenging activity. The feeding of oxidized tallow significantly changes in the lipids profile.

मज्जागुणं एवं विशेषः

Properties, QualIties and indication of Bone marrow

अस्थ्नःशुद्धस्नेहभागःअस्थ्याश्रयामज्जा  – सु.चि३४/४

दीप्ताग्नयःक्लेशसहाघस्मराःस्नेहसेविनः।

वातार्तःक्रूरकोष्ठश्चस्नेह्यामज्जानमाप्नुयुः॥  –च.सू.13/5

मज्जापानयोग्याजनाः

क्रूराशयःक्लेशसहावातार्तदीप्तवहन्नयः

मज्जानंचपिबेयुस्तेसर्पिर्वासर्वतोहितं   – Bp.uk 26

क्रूराशयाःक्लेशसहावातार्तदीप्तवह्नयः।

मज्जानांचपिबेयुस्तेसर्पिर्वासर्वतोहितम्॥   सु. सू.1/15

मज्जा-बलशुक्रश्लेष्ममेदोमज्जाविवर्धनः।

मज्जाविशेषतोअस्थ्नांचबलकृत्स्नेहानांहितः ॥  च.सू 13/17

दीप्ताग्नयःक्लेशसहाःघस्मरास्नेहसेविनःवातार्तक्रूरकोष्ठाश्चमज्जानां। – अ.स.सू.25

The bone marrow is prescribed for those who have strong digestive power, those who can withstand stress and strain, those who are accustomed to eating too much of food, those accustomed to the intake of unctuous substances. Those afflicted with vāta and those with hard bowel. चरक ads, It is good for शुक्र.

majjā  is the heaviest substance of all snehanadravya’s hence the quantIty should be very specific and careful administration is essential. That is the reason why It is indicated in krūra koṣṭha, deeptha agni, ghasmara etc.

बलशुक्ररसश्लेष्ममेदोमज्जविवर्धनः।

मज्जाविशेषतोऽस्थ्नांचबलकृत्स्नेहने हितः॥  – च.सू १३/१७

वातातपाध्वभारस्त्रीव्यायामक्षीणधातुषु।

रूक्षक्लेशमात्यग्निवातावृतपथेषु च।  – अ.हृ.सू ३४/१०

Bone marrow is a type of spongy tissue in the center of bones. It’s most concentrated in the spine, hip, and thigh bones.

It contains stem cells that develop into red blood cells, white blood cells, or platelets, which are involved in oxygen transportation, immune function, and blood clotting.

The bone marrow of animals like cows, lambs, caribou, and moose is commonly consumed in many types of cuisine.

It has a rich, slightly sweet flavor with a smooth texture and is often served alongside toast or used as a base for soup.

Bone marrow can also be used to make bone broth or spread over bread, roasted vegetables, or meat dishes.

Bone marrow contains a good amount of calories and fat, as well as small amounts of nutrients like protein and vitamin B12.

For example, one tablespoon (14 grams) of raw caribou bone marrow provides.

• Calories : 110
• Total fat : 12 grams
• Protein : 1 gram
• Vitamin B12 : 7% of the Reference Daily Intake (RDI)
• Riboflavin : 6% of the RDI
• Iron : 4% of the RDI
• Vitamin E : 2% of the RDI
• Phosphorus : 1% of the RDI
• Thiamine : 1% of the RDI
• Vitamin A : 1% of the RDI

Bone marrow provides a small amount of the B vitamins pantothenic acid, thiamine, and biotin, which are needed for important bodily processes, including energy production.

It’s also rich in collagen, the most abundant protein in your body. Supplementing your diet with collagen is thought to promote skin health and reduce joint pain.

Moreover, bone marrow produced from cows, goats, sheep, and moose contains conjugated linoleic acid (CLA), a type of fat that could decrease inflammation and enhance immune function.

Though more research is needed, bone marrow is also thought to provide several other key compounds, including glycine, glucosamine, and chondroitin.

 Inside the cavity of the bones is bone marrow, which is an excellent source of raw fat, collagen, & several vitamins and minerals. The marrow is the fat that will separate to the top when you let the broth cool in the fridge. Bone marrow is particularly high in vitamin E, containing 4.7x the amount of vitamin E in muscle meat, & is comparable to 1 cup of whole milk in calcium.

Further, bone marrow contains adiponectin and is a rich source of conjugated linoleic acid (CLA). Adiponectin is a hormone that supports insulin sensitivity, breaks down fat & decreases the risk of cardiovascular disease, diabetes & obesity associated with cancer. Thus, the marrow adipose tissue serves as an endocrine organ that can influence metabolism, meaning the marrow acts as a chemical messenger that can regulate distant target organs. CLA is a type of fat that decreases inflammation & further enhances immune function.

Red bone marrow, in particular, functions as the manufacturing site for new red blood and immune cells and many believe that these critical immune support factors are extracted from bone marrow when cooked, such as in the process of making bone broth.

Minerals

In addition, numerous minerals are extracted from the bones when making both. Once again, the source and corresponding quality of the bones matters. High quality bones from strong, healthy animals will likely output a higher amount of minerals, including

• Calcium
• Copper
• Iron
• Magnesium
• Manganese
• Phosphorus
• Sodium
• Potassium
• Zinc

Health benefits of bone marrow

Though no studies directly evaluate the effects of consuming bone marrow, plenty of research on the health benefits of its components is available.

In particular, collagen, glycine, glucosamine, and conjugated linoleic acid have been studied extensively for their potential effects on health.

Supports joint function

Several compounds in bone marrow are thought to optimize joint health.

For example, glucosamine is a compound found in cartilage that’s often used as a natural remedy for osteoarthritis due to its ability to reduce inflammation and relieve joint pain.

Collagen can support the production of joint cartilage to help maintain joint function as well.

In one 6-month study in 147 athletes, supplementing with 10 grams of collagen per day significantly decreased activity-related joint pain.

Decreases inflammation

Although short-term inflammation is a crucial part of your body’s defense system, chronic inflammation is thought to contribute to conditions like heart disease, diabetes, and cancer.

Glycine, a type of protein found in bone marrow, has shown powerful anti-inflammatory properties in multiple test-tube studies and may help reduce inflammation in your body

Conjugated linoleic acid (CLA), another compound in bone marrow, has been found to reduce several markers of inflammation in the blood as well.

According to a 2-week study in 23 men, taking 5.6 grams of CLA per day effectively decreased levels of specific proteins involved in inflammation, including tumor necrosis factor alpha and C-reactive protein.

Bone marrow also contains adiponectin, a type of protein hormone that has been shown to play a central role in regulating inflammation and immune function.

Promotes skin health

Collagen is a type of protein found throughout your body that plays an integral role in skin health.

One 8-week study in 69 women found that supplementing with 2.5–5 grams of collagen helped improve skin elasticity and hydration.

Similarly, a study in mice observed that treatment with collagen for 8 weeks increased collagen content and antioxidant activity in the skin, which could help protect against skin damage and aging.

Note that all of the studies above were performed using supplements containing concentrated amounts of individual compounds found in bone marrow.

More research is needed to determine whether consuming bone marrow itself may provide similar health benefits.

Bone marrow can be purchased from farmers markets, butcher shops, and health food stores.

Some of the most popular sources of bone marrow include:

• shank marrow bones
• knuckle marrow bones
• neck marrow bones
• oxtail

 To prepare bone marrow, place marrow bones in a 450℉ (232℃) oven and roast for about 15 minutes. Bone marrow can be scooped out after cooking.

How to extract vasa & majjā .

  Vasa is obtained from meat covering. Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species. Fat in beef meat muscle is called intramuscular fat and appears as a pattern of wavy lines, commonly known as marbling.

– The fat layer and वपावहं (Omentum) is scraped from the meat and then heated. In a mild fire, to melt It or It can be melted by keeping the container of the vasa in the hot water.

majjā  can be extracted after chopping the bone into fine particles and then cooked in the water then fried wIth the help of the frying pan. After sometime the majjā  separates like a dense ghee. It is wiped out from the pan, filtered, and stored.

Table showing indications of ghṛta, taila, vasa and majjā  for easy understanding.

ANUPĀNA OF SNEHA

Like a drop of oil put on the surface of stable water spreads so quickly, the auṣadha along
with the Anupāna spreads in a fraction of time throughout the body and produces its effect
when administered with appropriate Anupāna.
After snehapāna followed by anupāna the patient is covered with thick cloth, made to rest in a
room which is devoid of excessive wind.
पीतस्नेहे-तृष्णाचिकित्सा
स्नेहपीतस्तु तृष्णायाम्पिबेतुष्णोदकं नरः
If a patient develops thirst during the process of fat digestion, he must be administered with
warm water to relieve his thirst.
1.ushnodaka- for all snehas except tuvaraka,ballataka taila
2.yusha- taila
3.Maṇḍa-vasā,majjā
4.Shita jala- ballakataka,Tuvaraka
जलमुष्णं घृते पेयं यूषस्तैलेऽनु शस्यते।
वसामज्ज्ञोस्तु मण्डः स्यात् सर्वेषूष्णमथाम्बु वा॥२२॥ च.सू.१३/२२
Ushnodaka – for all snehas except tuvaraka andbhallātaka
Yusha – for taila
Maṇḍa-for vasā and majjā
Shita jala- for bhallātaka and tuvaraka