Ayurveda considers Curd or Yogurt to be an addendum to food and a not food item in itself. It is a great probiotic in small quantities and has multiple health benefits for both mind and body.
Yogurt and Curd are almost the same with the difference that commercially available curd is known as yogurt. This terminology is more common in the western world. In India, yogurt set at home is known as curd or Dahi. A sweeter version made with jaggery is known as Misti Doi in the eastern part of India.
As with every good food, it should be consumed in moderation and by following certain rules of Ayurvedic Diet. This would help to maximize its benefits and also avoid any health conditions that arise from an inappropriate consumption of yogurt.
- It stimulates the digestive system and kindles digestive fire or Agni.
- It heals dysuria, coryza, diarrhea, anorexia, emaciation, and coldness in the body.
- It provides strength and increases the absorption of nutrients in the body, specifically Iron and Protein.
Excessive consumption or inappropriate combinations lead to congestion of the channels. This blockage that can take the form of coughing, wheezing, mucous discharge from the mouth, chest infection, halitosis (bad breath), poor appetite, headaches, fungal infections, and fatigue. Yogurt consumption tips according to Ayurveda.
- Yogurt as curd should not be consumed on a daily basis. The only variation that can be consumed on a regular basis is churned yogurt or buttermilk that has added spices such as Rock Salt, Black Pepper, and Piper Lignum.
- Avoid sweet meals with large amounts of yogurt.
- Avoid mixing yogurt both with milk as it leads to flatulence.
- Avoid mixing yogurt with sugar as it becomes very heavy, difficult to digest, and blocks our body channels causing several diseases.
- Avoid consumption of yogurt in large quantities, more than 3-4 tablespoons in one meal.
- Do not consumer yogurt in the night and reduce consumption in winter season and monsoon season.
- Do not mix yogurt with fruits as it is a channel blocker Incompatible food. Long-time consumption would trigger metabolic issues and allergies.
- Curd is incompatible with meat and fish. Any combination of curd cooked along with meats such as chicken, mutton, or fish will produce toxins in the body.
Packaged yogurt often contains milk solids and other additives in it to improve the texture. This is very heavy on our body system, has a much lower number of probiotics (hence fewer health benefits), and causes all kinds of health issues.
Make curd at home by just heating the milk to Lukewarm temperature and then adding yogurt starter to it. Let it sit for 3-4 hours in summers and for longer in winters and cold weather. It has a much higher number of probiotics and has health benefits.
Lactose intolerant people can consume yogurt in small quantities along with spices. During fermentation, lactose gets converted and hence it does not cause health issues.
Effect of curd on the body according to its Taste
- Sweet (Naturally sweet, meaning fresh yogurt that isn’t too sour) curd reduces Vata and Pitta Dosha.
- Sour curd increases Pitta, Kapha, and blood toxins.
- Very sour yogurt causes bleeding disorders.