Indians take curd after meals or with meals to improve their immune systems and digestive wellness. Since the Vedic era, the creamy, slightly sour curd has been a staple of our cuisine and our forefathers. There are numerous ways to consume this milk product, including curd rice, raita, dahi-cheeni, and yoghurt.
Curd, produced by naturally souring boiled milk, contains a range of microorganisms that support our digestive systems and increase our general immunity. Additionally, it fulfils the need for calcium and phosphorus and offers lactose-intolerant individuals a healthy alternative to milk. With the aid of enzymes present in fermenting bacteria, lactose in milk is changed into lactic acid.
To reap the most outstanding health advantages from curd, there are specific Ayurvedic guidelines for consumption. Dr Dixa Bhavsar, a specialist in Ayurveda, discussed the curd faults one should avoid.
curd/ unsplash.com
In line with Ayurveda, according to the expert, curd increases fat (good for weight gain), improves strength, increases kapha and pitta (reduces Vata), and boosts agni (digestive power). It also has a hot, sour taste and is heavy to digest (it takes a longer period to undergo digestion).
However, Dr Bhavsar suggests avoiding the following while ingesting curd:
* Heating curds is not advised. It causes it to lose its characteristics.
* People with obesity, kapha problems, blood disorders, and inflammatory illnesses should stay away from curd.
* It's never a good idea to eat curd at night.
* It's not advisable to eat curd every day. The only variation that can be regularly ingested is churned buttermilk with extra spices like cumin, rock salt, and black pepper.
* Avoid combining curd and fruit because they are incompatible foods because of channel blockers. Long-term usage could result in allergies and metabolic problems.
* Fish and meat are incompatible with curd. Toxins are produced in the body whenever curd is cooked with meats like chicken, mutton, or fish.
So, Dr Bhavsar says, if you want to eat curd, do so infrequently, in the afternoon, and in moderation.
