Abstract

CONCEPTUAL STUDY OF HONEY IN AYURVEDA AND THERE PRACTICAL UTILITY IN DAY TO DAY LIFE

Dr. Shruti Saxena*, Dr. Deepak Thorat, Dr. Shubhangi Karanje

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Abstract

In ayurveda there specific description of honey in each samhita of ayurveda in eacha aspect like aahar, aushad, as shodhan also, so we try to discuss about honey and its useful and toxicological effect from its various combination. honey is rich source of carbohydrate along with enzyme, protien, and other nutritional substance are present in it. While heating or cooking honey with other substance and mixing produce Hydroxymethylfurfuraldehyde and Amarjina[6] which is caused pathological difformities in body. In ayurveda Honey mostky describe in dravya varg segment and its description comes under in Ikshu Varg[4,5], but in sushrut samhita description of madhu is come in madhu varg. in these varg they described honey its quality and other causes or its related dissorder. In toda lifestyle as we saw we using honey with warm water and milk, for baking purpose, for caremalisation, in barbeque, and some other method are also include in it so these thing disturbed the quality of honey and produce toxicological effect in human body. And that dissorder are not cure easily.

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