Wine, Nectar or Poison?
Charaka Samhita, one of the foundational texts of Ayurveda, dedicated an entire chapter on alcohol, its use, and misuse. In the chapter titled Madaatyaya (intoxications), alcohol consumption is looked at, not from a moral or a pessimistic stance, but rather in a scientific way, listing its various properties, and the positive and negative effects, based on the way it is consumed.
Amongst all alcoholic substances, wine is considered the best according to Ayurveda. There were over 15 different types of wines mentioned in Charaka Samhita, made of either sugarcane, fruits, or grains, and consumed seasonally, as a way to balance out the body:
Grape Wine (made with either fresh or dried grapes known as Draksha) – Boosts metabolism, and cures internal bleeding due to its sweetness
Date Wine – Considered a nervine tonic (nourishes Majja Dhatu, or nerve tissue or the bone marrow), purifies the sense organs and imparts positive energy
Plum Wine – Detoxifies and energizes the body
Medicated Herbal Wine Used as a digestive tonic
Sūra Wine (made with fermented grains) – Cools off excess heat, and nourishes the body
Sugarcane Wine – Improves digestion, cures hemorrhoids, enhances skin complexion
Generally, alcohol is regarded as sour in taste, Rajasic in nature, and has a heating effect on the body. Praised for its positive qualities, this powerful liquid was said to destroy grief, restlessness, fear, and tension. It causes pleasantness, and strength. With that said, it should only be consumed with the right kind of preparation. Specific steps are described that one should follow according to their own Dosha (mind-body type), taking into consideration the ingredients the alcohol is made of, and the type of food consumed along with or before drinking, to avoid the negative effects of intoxication.
It is mentioned that alcohol can be like nectar to one who drinks it following the recommended preparatory measures, in the right quantity, along with the right kind of food and the right intention. But for one who drinks mindlessly and doesn’t follow proper physical care, alcohol acts as a poison. Therefore, by preparing the body before drinking according to the Dosha, one can prevent the negative effects of alcohol on the body.
Vata individuals should consume alcohol after the administration of Abhyanga (self-massage) using castor or sesame oil. One should prepare the digestive system by consuming warm, heavy, and fatty food. Grain and sugarcane-based alcohol are most suitable.
Pitta individuals should cool their bodies off by taking a cold bath, eating sweet, slightly oily, and cold foods before consuming alcohol. Kapha individuals should increase their body temperature by exercising, eating barley or wheat-based foods, black pepper and meat, before consuming alcohol. Grapes, fruits, and honey-based alcohol are best for both Pitta and Kapha.
Although it is not prohibited, Ayurveda doesn’t give us the license to drink freely. It cautions against drinking without taking the right preparatory steps, alcohol should only be consumed if you can afford it, and only within one’s physical limitations. Judiciously used, it is a good friend of your body; conversely, it causes addiction as well as intoxication. It is mentioned in Charaka Samhita that the properties that affect the human body, are the same in alcohol as in venom. Both of these affect all three Doshas similarly, but the only difference is that venom is a lot more potent than alcohol.
Ayurveda states that alcohol has 10 qualities, that counteract the 10 qualities of Ojas, the final and most refined form of energy that’s produced from the food we consume and that gives us our vitality. The consumption of alcohol compromises digestive strength, immunity, and energy production.