A chronic noninfective lipogranulomatous inflammation of t

Ayurveda uses alcoholic beverages called Madya,[65] which are said to adjust the doshas by increasing pitta and reducing vatta and kapha.[65] Madya are classified by the raw material and fermentation process, and the categories include: sugar-based, fruit-based, cereal-based, cereal-based with herbs, fermentated with vinegar, and tonic wines. The intended outcomes can include causing purgation, improving digestion or taste, creating dryness, or loosening joints. Ayurvedic texts describe Madya as non-viscid and fast-acting, and say that it enters and cleans minute pores in the body.[65]
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