Chevon in Ayurveda and Folk Medicine: A Forgotten Remedy

For centuries, chevon—the meat of goats—has been more than just a source of nourishment in Indian households. In both Ayurvedic texts and rural folk traditions, it holds a revered place as a remedy for strength, recovery, and vitality. But in today’s fast-moving world of modern medicine, this ancient wisdom is often overlooked or forgotten.

It’s time to rediscover chevon as a functional food rooted in both culture and healing.

Ayurveda's Perspective on Chevon: In Ayurveda, diet is a primary component of healing, and food is categorized by its effects on the body's three doshas—Vata, Pitta, and Kapha. Chevon is described as:

• "Guru" (heavy) and "Snigdha" (unctuous or nourishing)

• A “hot” food (Ushna Virya), ideal for balancing Vata and Kapha doshas

• Useful for individuals suffering from weakness, fatigue, and debility

Ayurvedic texts like Charaka Samhita and Sushruta Samhita mention goat meat as:

• Rasayana (rejuvenator)

• Supportive in blood disorders, tissue loss, and chronic illnesses

• Recommended in postpartum care, often prepared as broth or stew

Folk Medicine & Rural Traditions: Across India, especially in tribal, pastoral, and agrarian communities, goat meat is not just food—it is medicine passed down through generations.

Common Folk Remedies Involving Chevon:

• Post-Delivery Strengthening: Mothers are given goat meat soup or curry to regain strength and boost milk production.

• For the Weak or Sick: Elderly or recovering patients are fed lightly spiced chevon broth for energy.

• Bone Broth for Joints: Goat trotters/hooves (paya) are slow-cooked to make collagen-rich soup for joint pain and bone health.

• Liver for Anemia: Goat liver is traditionally used to treat iron deficiency and fatigue.

• Warmth in Winters: Goat meat is believed to generate body heat and is consumed in cold seasons to prevent respiratory illness.

Modern Science Echoes Traditional Knowledge:

Contemporary nutrition science validates several traditional claims:

• Rich in Iron & B12: Essential for red blood cell production and neurological function

• High-Quality Protein: Supports tissue repair and muscle strength

• Low Cholesterol & Fat: Compared to other red meats, chevon is leaner and heart-friendly

• Bioavailable Nutrients: Goat meat provides easily absorbable zinc, phosphorus, and selenium

Why the Remedy Was Forgotten:

• Urbanization & Lifestyle Shifts: Changing food habits and reliance on fast food have reduced traditional food knowledge.

• Medicalization of Health: Pills and supplements replaced many dietary practices rooted in prevention.

• Decline in Indigenous Knowledge Transmission: With generational gaps, many folk recipes and healing uses of chevon are fading.

Reviving the Role of Chevon in Holistic Health: In a world returning to traditional diets and natural healing, chevon deserves renewed attention as:

• A rejuvenating food for convalescence

• A natural aid for anemia and malnutrition

• A supportive diet in maternal health and elderly care

Programs promoting nutritional security in rural India should consider the cultural relevance and health benefits of goat meat, especially in tribal and marginalized communities where goats are integral to life and livelihood.

Chevon, full of juice once cherished as a healing food in Ayurveda and folk medicine, is a forgotten remedy waiting to be rediscovered. It is time to move beyond the label of meat and see it for what it has been across centuries: a nourishing, strengthening, and healing companion in the journey of health.

Exploring the Healing Properties of Chevon in Traditional Ayurvedic and Folk Medicine Practices.