What the texts say
Charaka's reason is fear of kushtha, a broad term that the edition we used translates as skin diseases. Radish heads his list, followed by garlic, tulsi and similar plants. Vagbhata gives the same rule for radish and other greens, and Sushruta lists radish with milk among unwholesome combinations.[1][2][3]
The modern view
One adjacent study mixed juice of daikon, a white radish, with milk, corn oil or water. Milk and oil kept 1.4 times more of daikon's pungent compound (isothiocyanate) intact than water did, and rats given the juice with milk absorbed more of it. The study looked at chemistry and absorption, not at skin disease or any harm.[4]
From the classical texts
Questions people ask
Related
Milk and garlic
Charaka says not to drink milk after eating garlic, for fear of kushtha, a broad classical term for skin disease.
FoodMilk and tulsi
Charaka says not to drink milk after eating tulsi and similar herbs, for fear of skin disease.
FoodMeat and radish (mooli)
Charaka lists radish (mooli) among eight foods not to eat with the meat of domestic, marsh or water animals.
Sources
- Charaka Samhita, Sutra Sthana 26.84 (Atreyabhadrakapyiya Adhyaya).
- Ashtanga Hridaya, Sutra Sthana 7.32, GRETIL e-text.
- Sushruta Samhita, Sutra Sthana 20.13 (Hitahitiya Adhyaya), NIIMH e-Sushruta edition.
- Ippoushi K, Ueda H, Takeuchi A. Milk prevents the degradation of daikon (Raphanus sativus L.) isothiocyanate and enhances its absorption in rats. Food Chemistry. 2014;161:176-180. PMID 24837937.
Updated 4 November 2026