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I have already written about alcohol on the Your Yoga website. More than once. Those who read my articles and practices have read about it.
The topic is difficult for many people. For example, the topic of weapons. “Is a pistol good or bad?” Yes, it kills. But my grandfather fought in the war and came home without a leg. “He killed people, someone might say...” But even the question cannot be posed that way for me. It is not correct in my view. I do not believe that he killed people. It would be wrong to put it that way, because it is something taken out of context.
That was not murder. And the pistol or machine gun has nothing to do with it.
Alcohol is exactly the same. In excess, it is very harmful. In small quantities, literally drop by drop, it is one of the most valuable medicines.
What do the foundational Ayurvedic scriptures, writing from the depths of the ages, tell us? Let me say at once that this refers to the RIGHT kind of alcohol and medicinal quantities.
Ashtanga Hridaya Samhita:
1. It increases appetite, stimulates the digestive fire, tones the heart, improves the voice and complexion, creates a feeling of refreshment and fullness (satiety), increases strength, and dispels fear, sorrow, and fatigue.
2. Those suffering from insomnia will fall into beneficial sleep after taking alcohol. It also stimulates speech in the timid.
3. For those who sleep excessively, it helps maintain wakefulness and relieves constipation.
4. It gives the mind insensitivity to misfortunes caused by injury, imprisonment, and fatigue.
5. Alcohol cures illnesses caused by improper and excessive alcohol consumption.
6. It stimulates passion and gaiety in old men and women.
7. It is the embodiment of (erotic) passion and, when associated with an object (of the senses), increases the enjoyment of the pleasure (it evokes).
8. The first stage of intoxication has no equal in this world in the pleasure experienced by young or old people from the five pleasant sense objects.
9. It gives respite to those suffering from many troubles and sorrows.”
....................................
63–64. Wines stimulate digestion, increase appetite, penetrate deep into the tissues, are hot in virya, produce a feeling of happiness and strengthen the body, are slightly sweet, bitter, and pungent, slightly astringent, sour at the end of digestion, laxative, promote eloquence, health, intelligence, complexion, and a good physique. Easily digested, they are beneficial for those suffering from insomnia or excessively prolonged sleep and weakness. Wines are non-unctuous, penetrate even the smallest pores, open and cleanse them, and balance vata and kapha doshas. They possess all these qualities only when used reasonably; otherwise, they are like poison.
65–66. Young wines are poorly digested and lead to the accumulation and increase of all three doshas.
Aged wines possess the opposite qualities. They should not be drunk hot, in a hot climate, etc., by people taking laxatives, or on an empty stomach; very strong or very diluted wines, very thin or very thick wines, as well as soured wines, should not be used for drinking.
67. Beer treats intestinal tumors, bloating, hemorrhoids, diseases of the duodenum, and consumption. It lubricates the gastrointestinal tract, is difficult to digest, balances vata dosha, and leads to an increase in fat, blood, breast milk, urine, and kapha.
69. Beer brewed from terminalia bellirica (bibhitaki, bhibitaki, which is part of the “Triphala” mixture) does not cause strong intoxication, is easily digested, is good for health, is less harmful than other types of beer, and is used for wounds, anemia, and skin diseases.
70. Barley beer causes constipation, is difficult to digest, is non-unctuous, and increases all three doshas.
71–72. Fermented decoctions, when used as antidotes, possess the properties of the substances from which they are prepared; they are the most intoxicating of all alcoholic beverages and treat diseases of the duodenum, anemia, skin diseases, bleeding, dropsy, fainting, bloating, fever, intestinal tumors, worms, and diseases of the spleen. They are astringent and pungent and increase vata dosha.
72. Grape wines are especially beneficial for the heart, are not very hot in virya, are sweet and laxative, slightly increase vata and pitta doshas, and treat anemia, bleeding, diabetes, and worms.
73–74. Date wine is inferior to grape wine, increases vata dosha, and is difficult to digest.
Wine prepared with sugar has a sweet aroma, is sweet to the taste, is good for the heart, is easily digested, and does not cause much intoxication.
Wine prepared with black molasses is diuretic, increases stool and menstruation, is easily digested, and increases the feeling of hunger.
Sugarcane wine promotes the accumulation of vata and pitta doshas, reduces the secretion of the mucous glands, and treats kapha disorders, obesity, dropsy, bloating, and bleeding. The best is made from boiled sugarcane.
75. Mead increases blood, pitta, and kapha, causes vata dosha to move downward, is very hot in virya, easily penetrates the tissues, and treats diabetes, nasal polyps, and coughs.
76. Wine prepared from rhizomes and tubers thins the blood, pitta, and kapha, causes vata dosha to move downward, is very hot in virya, penetrates deep into the tissues, causes dryness and acidosis, is good for the heart, increases appetite, is laxative, is cold to the touch, treats anemia and eye diseases, and expels worms.
77. Preparations made with molasses, sugarcane, honey, and grapes are easily digested because of their good qualities.
78. Fermented infusions prepared from rhizomes, tubers, fruits, etc. resemble wine made from rhizomes and tubers in their qualities. Prepared and used with shandaki [шарики из жаренного риса-падди, смешанного со специями, высушенного на солнце и обжаренного в масле] and other substances (such as crackers or chips) kept in salt for some time, they increase appetite and are quickly digested.
79–80. Dhanyamala [алкогольный напиток, приготовленный из ферментированной воды, в которой некоторое время варился или только отмачивался рис, фасоль и др.] is laxative, penetrates deep into the tissues, is hot in virya, leads to the accumulation of pitta dosha, is cold to the touch, dispels fatigue and treats fainting, increases hunger and appetite, treats bladder pain, is ideal for a decoction enema, is good for strengthening health, is easily digested, and balances vata and kapha doshas.
Sauviraka [Алкогольный напиток, крепость которого ниже 15 %.] and Tushodaka [Ячменный алкогольный напиток] possess similar qualities and treat worm infestations, heart diseases, bloating, bleeding, and anemia. They are prepared from cleaned and uncleaned barley, respectively.
Charaka Samhita:
People with a vata constitution should drink alcohol after:
massage (Abhyanga)
oiling (Utsadana)
bathing (Snana)
smoking (Dhupana)
application of ointments (Snigdha Anu lepana)
a meal that is oily and hot
Pitta types may drink alcohol after cold, sweet, and oily dishes.
Kapha types should take alcohol after hot dishes, together with food prepared from barley, wheat, and the meat of animals inhabiting arid regions, with the addition of black pepper…. For them, drinking alcohol is beneficial only when the appropriate preliminary procedures have been completed, and it should be consumed in the proper quantity.
For people with a vata constitution, alcohol made from cane sugar and wheat is beneficial. For kapha, alcohol made from honey. For pitta, alcohol made from grapes.
The same samhita also states that excessive alcohol consumption destroys ojas—the vital force—which creates a powerful foundation for disease and rapid aging. It also damages the brain.
There are three stages of intoxication caused by alcohol consumption:
People in a state of rajas or tamas display destructive tendencies, especially those in tamas, with whom drinking is not even recommended.
The Charaka Samhita also states that alcohol can be nectar, but it can also be poison.
Positive properties of correctly consuming the RIGHT kind of alcohol (verses 61, 62)
exhilaration (Harsha)
energy (Urja)
happiness (mental satisfaction, Mudam)
nourishment (Pushti)
good health (Aarogyam)
excellent courage (Paurushyam)
pleasant instant intoxication (Sukha madya)
And much more is said in praise of properly consumed alcohol: that it dispels fear and prolongs life...
What is the right kind of alcohol?
For example, what are called Ayurvedic wines. These are wines made from the juice of medicinal plants or their decoctions, with various types of sugar or honey added. Not simply sugar like our white sugar, but natural sugar, such as evaporated cane juice—jaggery, gur, and so on.
Essentially, all these wines can be made at home. They are prepared practically the same way as homemade wine.
In the CIS countries, for example, they can be made from purchased powders: boil them with water and add cane sugar.
The result will be wine. It should be allowed to stop fermenting. Then drink no more than a teaspoon or, at most, a tablespoon.
Of course, it can also simply be good grape wine. Naturally, without any colorings, etc.—that is, natural wine from a reliable producer or homemade wine.
The topic is difficult for many people. For example, the topic of weapons. “Is a pistol good or bad?” Yes, it kills. But my grandfather fought in the war and came home without a leg. “He killed people, someone might say...” But even the question cannot be posed that way for me. It is not correct in my view. I do not believe that he killed people. It would be wrong to put it that way, because it is something taken out of context.
That was not murder. And the pistol or machine gun has nothing to do with it.
Alcohol is exactly the same. In excess, it is very harmful. In small quantities, literally drop by drop, it is one of the most valuable medicines.
What do the foundational Ayurvedic scriptures, writing from the depths of the ages, tell us? Let me say at once that this refers to the RIGHT kind of alcohol and medicinal quantities.
Ashtanga Hridaya Samhita:
1. It increases appetite, stimulates the digestive fire, tones the heart, improves the voice and complexion, creates a feeling of refreshment and fullness (satiety), increases strength, and dispels fear, sorrow, and fatigue.
2. Those suffering from insomnia will fall into beneficial sleep after taking alcohol. It also stimulates speech in the timid.
3. For those who sleep excessively, it helps maintain wakefulness and relieves constipation.
4. It gives the mind insensitivity to misfortunes caused by injury, imprisonment, and fatigue.
5. Alcohol cures illnesses caused by improper and excessive alcohol consumption.
6. It stimulates passion and gaiety in old men and women.
7. It is the embodiment of (erotic) passion and, when associated with an object (of the senses), increases the enjoyment of the pleasure (it evokes).
8. The first stage of intoxication has no equal in this world in the pleasure experienced by young or old people from the five pleasant sense objects.
9. It gives respite to those suffering from many troubles and sorrows.”
....................................
63–64. Wines stimulate digestion, increase appetite, penetrate deep into the tissues, are hot in virya, produce a feeling of happiness and strengthen the body, are slightly sweet, bitter, and pungent, slightly astringent, sour at the end of digestion, laxative, promote eloquence, health, intelligence, complexion, and a good physique. Easily digested, they are beneficial for those suffering from insomnia or excessively prolonged sleep and weakness. Wines are non-unctuous, penetrate even the smallest pores, open and cleanse them, and balance vata and kapha doshas. They possess all these qualities only when used reasonably; otherwise, they are like poison.
65–66. Young wines are poorly digested and lead to the accumulation and increase of all three doshas.
Aged wines possess the opposite qualities. They should not be drunk hot, in a hot climate, etc., by people taking laxatives, or on an empty stomach; very strong or very diluted wines, very thin or very thick wines, as well as soured wines, should not be used for drinking.
67. Beer treats intestinal tumors, bloating, hemorrhoids, diseases of the duodenum, and consumption. It lubricates the gastrointestinal tract, is difficult to digest, balances vata dosha, and leads to an increase in fat, blood, breast milk, urine, and kapha.
69. Beer brewed from terminalia bellirica (bibhitaki, bhibitaki, which is part of the “Triphala” mixture) does not cause strong intoxication, is easily digested, is good for health, is less harmful than other types of beer, and is used for wounds, anemia, and skin diseases.
70. Barley beer causes constipation, is difficult to digest, is non-unctuous, and increases all three doshas.
71–72. Fermented decoctions, when used as antidotes, possess the properties of the substances from which they are prepared; they are the most intoxicating of all alcoholic beverages and treat diseases of the duodenum, anemia, skin diseases, bleeding, dropsy, fainting, bloating, fever, intestinal tumors, worms, and diseases of the spleen. They are astringent and pungent and increase vata dosha.
72. Grape wines are especially beneficial for the heart, are not very hot in virya, are sweet and laxative, slightly increase vata and pitta doshas, and treat anemia, bleeding, diabetes, and worms.
73–74. Date wine is inferior to grape wine, increases vata dosha, and is difficult to digest.
Wine prepared with sugar has a sweet aroma, is sweet to the taste, is good for the heart, is easily digested, and does not cause much intoxication.
Wine prepared with black molasses is diuretic, increases stool and menstruation, is easily digested, and increases the feeling of hunger.
Sugarcane wine promotes the accumulation of vata and pitta doshas, reduces the secretion of the mucous glands, and treats kapha disorders, obesity, dropsy, bloating, and bleeding. The best is made from boiled sugarcane.
75. Mead increases blood, pitta, and kapha, causes vata dosha to move downward, is very hot in virya, easily penetrates the tissues, and treats diabetes, nasal polyps, and coughs.
76. Wine prepared from rhizomes and tubers thins the blood, pitta, and kapha, causes vata dosha to move downward, is very hot in virya, penetrates deep into the tissues, causes dryness and acidosis, is good for the heart, increases appetite, is laxative, is cold to the touch, treats anemia and eye diseases, and expels worms.
77. Preparations made with molasses, sugarcane, honey, and grapes are easily digested because of their good qualities.
78. Fermented infusions prepared from rhizomes, tubers, fruits, etc. resemble wine made from rhizomes and tubers in their qualities. Prepared and used with shandaki [шарики из жаренного риса-падди, смешанного со специями, высушенного на солнце и обжаренного в масле] and other substances (such as crackers or chips) kept in salt for some time, they increase appetite and are quickly digested.
79–80. Dhanyamala [алкогольный напиток, приготовленный из ферментированной воды, в которой некоторое время варился или только отмачивался рис, фасоль и др.] is laxative, penetrates deep into the tissues, is hot in virya, leads to the accumulation of pitta dosha, is cold to the touch, dispels fatigue and treats fainting, increases hunger and appetite, treats bladder pain, is ideal for a decoction enema, is good for strengthening health, is easily digested, and balances vata and kapha doshas.
Sauviraka [Алкогольный напиток, крепость которого ниже 15 %.] and Tushodaka [Ячменный алкогольный напиток] possess similar qualities and treat worm infestations, heart diseases, bloating, bleeding, and anemia. They are prepared from cleaned and uncleaned barley, respectively.
Charaka Samhita:
People with a vata constitution should drink alcohol after:
massage (Abhyanga)
oiling (Utsadana)
bathing (Snana)
smoking (Dhupana)
application of ointments (Snigdha Anu lepana)
a meal that is oily and hot
Pitta types may drink alcohol after cold, sweet, and oily dishes.
Kapha types should take alcohol after hot dishes, together with food prepared from barley, wheat, and the meat of animals inhabiting arid regions, with the addition of black pepper…. For them, drinking alcohol is beneficial only when the appropriate preliminary procedures have been completed, and it should be consumed in the proper quantity.
For people with a vata constitution, alcohol made from cane sugar and wheat is beneficial. For kapha, alcohol made from honey. For pitta, alcohol made from grapes.
The same samhita also states that excessive alcohol consumption destroys ojas—the vital force—which creates a powerful foundation for disease and rapid aging. It also damages the brain.
There are three stages of intoxication caused by alcohol consumption:
- The first stage: ojas is not disturbed, but the heart is stimulated (considered beneficial)
- The second stage: ojas is slightly disturbed (considered destructive)
- The third stage: ojas is completely disturbed, leading to intoxication (considered highly destructive).
People in a state of rajas or tamas display destructive tendencies, especially those in tamas, with whom drinking is not even recommended.
The Charaka Samhita also states that alcohol can be nectar, but it can also be poison.
Positive properties of correctly consuming the RIGHT kind of alcohol (verses 61, 62)
exhilaration (Harsha)
energy (Urja)
happiness (mental satisfaction, Mudam)
nourishment (Pushti)
good health (Aarogyam)
excellent courage (Paurushyam)
pleasant instant intoxication (Sukha madya)
And much more is said in praise of properly consumed alcohol: that it dispels fear and prolongs life...
What is the right kind of alcohol?
For example, what are called Ayurvedic wines. These are wines made from the juice of medicinal plants or their decoctions, with various types of sugar or honey added. Not simply sugar like our white sugar, but natural sugar, such as evaporated cane juice—jaggery, gur, and so on.
Essentially, all these wines can be made at home. They are prepared practically the same way as homemade wine.
In the CIS countries, for example, they can be made from purchased powders: boil them with water and add cane sugar.
The result will be wine. It should be allowed to stop fermenting. Then drink no more than a teaspoon or, at most, a tablespoon.
Of course, it can also simply be good grape wine. Naturally, without any colorings, etc.—that is, natural wine from a reliable producer or homemade wine.
