Abstract

AYURVEDIC DIET OF YAVA (BARLEY) FOR DIABETIC PATIENTS: A REVIEW BASED ON CHARAKA SAMHITA

*Dr. Revati Deshmukh

Abstract

Diabetes mellitus (Madhumeha) is one of the most prevalent metabolic disorders globally, characterized by impaired glucose metabolism and excessive urination. Ayurveda describes Madhumeha under the group of Prameha, primarily caused by Kapha-Meda vitiation due to improper diet and sedentary lifestyle. The Charaka Samhita emphasizes Ahara Chikitsa (dietary therapy) as the cornerstone in the management of Prameha, where Yava (barley) is considered the most beneficial grain. This review explores the Ayurvedic rationale, pharmacodynamic properties, and clinical relevance of Yava in the management of diabetes. Yava, possessing Laghu (light), Ruksha (dry), and Kashaya (astringent) properties, helps reduce Kapha and Meda, enhancing digestion and metabolism. Therapeutically, it acts as Lekhana (scraping), Medohara (fat-reducing), and Mutrala (diuretic). Various Yava preparations such as Peya, Manda, Odana, and Rasala are discussed as ideal dietary options for diabetic individuals. Modern research supports these Ayurvedic concepts, attributing barley’s efficacy to its high fiber and beta-glucan content, which regulate blood glucose and lipid levels. Thus, Yava stands as an exemplary integration of ancient Ayurvedic wisdom and modern nutritional science for sustainable diabetic care.

Keywords: Yava, Ayurveda, Diabetes, Charaka Samhita, Prameha.