Curd is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow’s milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent and most meals are incomplete without curd.
How is curd formed?
The curd is a milk product that contains the sugar lactose and protein casein. The Lactobacillus bacteria grow on lactose and produce lactic acid as a byproduct of fermentation. The lactic acid produced decreases the pH of the milk which curdles the milk protein casein. It is prepared by either method using acidic substances like lemon juice, vinegar or homemade by transferring a spoonful of the previous batch of Dadhi to Shrutaksheera (heated milk) at room temperature. It is then left to curdle at room temperature.
Is curd a probiotic?
Probiotics are live bacteria and yeasts that are good for you, especially your digestive system. Probiotics are often called “good” or “helpful” because they are beneficial bacteria that help keep your gut healthy. The health benefits of adding probiotics to your diet include better digestion, boosting immunity, and maintaining the calcium levels in bones. Though curd is not truly probiotic, its benefits are very similar to that of probiotics. Curd chiefly contains the lactic acid bacteria genus that converts lactose into lactic acid. Homemade curd contains several species of the Lactobacillus like L. fermentum, L. acidophilus, L. confusus, and Leconostoc lactis is also present in curd prepared at home.The benefits of probiotic vary for different bacterial strains.
What is curd according to Ayurveda?
In Ayurveda curd is called as Dadhi which is said as Dugdha Vikruti means milk product. Acharya Sushruta has mentioned seven categories of Dadhi (Curd) viz. Madhura (sweet), Amla, Atyamla (excessive sour), Mandajat (improperly formed), Shrutksheera (Prepared from boiled milk), Sara (Supernatant cream layer), Asara (without fat). Dadhi is a Sanskrit word used in ancient texts for a lacto-fermented dairy product (Ksheera Vikruti).
According to Ayurveda, dadhi or curd is sour in taste and vipaka (taste after digestion), constipating, heavy, hot in potency and alleviates vata dosha. It is also responsible for building up medas (adipose tissue), increases sukra (sperm), strength, kapha dosha, pitta dosha rakta (blood tissue), agni (digestive fire), and edema. It imparts taste (ruchi) to the food and hence very effective in aruchi (anorexia). Curd is also found very effective in diseases such as sheetajwara, vishamajwara, peenasa and mutrakruchra (burning micturition) and is Vrushya (aphrodisiac). In diseases like Grahani (irritable bowel syndrome) use of skimmed Dadhi is indicated. Apart from these curd also helps to boost immune system, bestows healthy skin, strengthen bones and joints, lowers high blood pressure and cures vaginal infections
The word curd is used in English to refer to (naturally probiotic) homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk .
How should one consume curd?
Nevertheless the way people consume curd is totally wrong. Ayurveda had enumerated the method of taking in curd for a healthy and disease free body.
RULES FOR CURD INTAKE AS PER AYURVEDA CLASSICS
- One should not take curd at night as it promotes aggravation of kapha dosha and as there is kapha dominance naturally during this time. Curd also increases pitta dosha, so it is best to avoid taking curd at night as it may cause indigestion. If you are particular to having curd at night, you can do so by adding a pinch of pepper powder or fenugreek powder as it would prevent the problem of stomach pain owing to indigestion.
- Curd should not be taken alone without ghee, sugar, green gram soup, honey or amalaka. Sour curd is pitta dosha aggravating, hence it is not recommended to be taken as such. Addition of sugar, ghee etc would be ideal the ideal way of intake.
- One should not heat curd as heating would lead to loss of its properties. Heating of curd would destroy the useful bacteria present in it which promote gut health and well being. Often we see many popular dishes where heated curd is used like majjige huli, morucurry, khadi people living in these places are habituated to taking these dishes and have got accustomed to it such that their body can tolerate it and it is completely fine.
- Curd is contra indicated in vasanta (spring), grishma (summer) and sharat (autumn) seasons.
- Curd is contra indicated on a regular basis
- Mandaka dadhi (not completely formed curd) should be avoided. Mandajat Dadhi causes Srushtavinmutra (increases evacuation of faces and urine), Vidahi (that causes burning), vitiates all the three doshas (Tridoshkara).
- Curd should not be taken with certain food such as onions, mango, fish, milk, oily foods and urad dal. Curd being a cold food by nature when combined with hot foods like onions and mangoes produce heat in the body. The combination of this hot and cold can cause skin allergies like rashes, eczema, psoriasis and other issues. Milk and fish being animal protein should not be combined with a vegetable protein like curd as it can lead to indigestion and create other stomach related issues. Consuming these two together can lead to diarrhea, acidity and gas. Urad dal when consumed with curd can disrupt your digestion in the long run. It can lead to acidity, gas, bloating and even diarrhea.
- If these rules are not followed one is likely to suffer from diseases like fever, raktapitta (bleeding disorders), visarpa (erisepelas), kushta (obstinate skin disorders), pandu (anaemia) , brama (giddiness) and kamala (jaundice).
So next time when you are indulging in your favorite meal, make sure you take curd the right way… and say hello to healthy eating
