Curd: an Enigma – Busting Myths with Truths & Facts, Types, Properties, Health Benefits, When and Why to Eat

Abstract

Curd is a popular and tasty component of a normal diet. From the perspective of Ayurveda, it is also a healing food which can prevent you from various enteric diseases. Curd has various properties due to which it has been enlisted for eating in some diseases and forbidden in some. Curd consists of Deepana (appetizing), Ruchiprada (taste enhancing) and Vata Dosha balancing properties. Owing to the probiotics in curd, adding it to a diet of digestive disorders can lead to faster recovery. In this modern era, one can find numerous types of curds and yogurts all claiming to be best for you. This article will make choosing the right option easy.

Introduction

Ayurveda has given a detailed description of the diet and lifestyle for every body type and disease in addition to seasons. Curd is considered auspicious in our culture and the tradition of eating curd and sugar before going for any important work is still being practiced after hundreds of years.

Curd is considered a complete food. It is a product of milk subjected to bacterial action. It is the richest source of natural probiotics thus, enhances healthy microflora in the gut.

Which Curd to Choose?

Due to globalization and the vast number of options in the market nobody has a clear understanding of what they need which results in blind trust towards marketing tactics. Let’s have a basic understanding on the types of curds in order to determine their action:

• Curd – In India, Curd (Dahi) is a lacto-fermented dairy product. It is made at home by adding some amount of the previous batch of curd to hot milk. It is then left at a specific temperature (not too hot, not too cold) in order to provide a suitable environment for curdling. Its taste can vary depending upon the type of milk from mildly tangy to sour. Its texture can be smooth or lumpy.
• Curd (American) – In America, curd is made by curdling milk with an acidic agent like lemon juice which is actually the process of making cottage cheese in India. Hence, this curd will differ completely in properties of a typical curd mentioned in Ayurveda.
• Yogurt – Yogurt looks and tastes similar to curd but is actually a lot different. It is prepared by using cultures of bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus). Its taste is more tangy and acidic than curd. It has a smooth and consistent texture. Due to its acidic nature, it may not suit people with Pitta body type.
  • Greek Yogurt – It is a denser form of yogurt made by sieving out the liquid portion of yogurt with a muslin cloth. The result obtained is thick, less in moisture and more in protein. Curd being heavy as it is, this denser form will accumulate more toxins in the body and would be a load on digestion.
  • Flavored Yogurts – These packaged products are easy on the eyes but heavy on the health. Filled with additives, preservatives, sugars and artificial flavors, one should run as far from them as possible.
  • Frozen Yogurt – It is a frozen dessert made from yogurt similar to ice cream but contains cultures of bacteria.
• Kefir – It is made by adding kefir grains to cold milk and letting it culture at room temperature. It has a more complex culture than curd or yogurt. It is also richer in probiotics.

Properties of Curd

• It is unctuous and hot in nature.
• It increases Kapha Dosha.
• Curd made from boiled milk pacifies Vata and Pitta Dosha.
• It is an aphrodisiac and vitalizing.
• It helps alleviate intermittent fever, diarrhea, anorexia, dysuria and emaciation.
• It promotes digestion, strength and nourishes body tissues.
• It is heavy to digest.
• It is obstructing (Abhishyandi) in nature.

Forms of Curd and their Effect

The qualities of curd vary enormously depending upon how it is formed. This is one of the main reasons many people fail to experience the real power of curd.

• Sweet Curd – Will decrease Vata and Pitta, increase mucus and Kapha Dosha.
• Acidic Curd – Will decrease Vata Dosha, Increase Pitta and Kapha.
• Extremely Acidic – Will decrease Vata Dosha, increase toxins in the blood and Pitta Dosha.
• Cow Curd – Unctuous, sweet in final digestion stage, stimulates digestive fire, strengthens, alleviates Vata.
• Buffalo Curd – Aphrodisiac, sweet taste in the final stage of digestion, pacifies Vata and Pitta, increases Kapha.
• Goat Curd – Easy to digest, alleviate Vata, pacify Kapha and Pitta. Useful in hemorrhoids, cough, breathlessness.
• Greek Yogurt – Much of lactose and whey is removed. It contains less sugar and more protein. It alleviates Vata and is restorative in nature. It balances Pitta but increases Kapha.
• Mastu – The liquid part of curd is called Mastu.
  • It is sour, astringent and sweet. It diminishes Kapha and Vata Dosha.
  • It is easy to digest, palatable and strengthening.
  • It removes thirst and fatigue.
  • Purifies the minute channels of the body (Srotas).
• Curd with Cream – Curd with a supernatant fatty layer.
  • It is an aphrodisiac.
  • It is Vata pacifying but is heavy and decreases digestive fire.
  • It increases Kapha Dosha and promotes semen production.
• Curd without Cream – The supernatant layer of fat is absent.
  • It is dry and aggravates Vata Dosha.
  • It has absorbing nature (Grahi).
  • It is easy to digest but gas forming and constipating.
  • Stimulates digestive power and is relishing in taste.
• Curd Mixed + Jaggery – It is unctuous, wholesome for the heart and Vata pacifying.

6 Rules for Curd Consumption

• Curd should not be consumed daily.
• It should not be consumed in Spring due to seasonal increase of Kapha in the body or Autumn due to seasonal aggravation of Pitta in the body.
• One should not eat curd at night, it will aggravate Kapha and obstruct channels.
• Should always be consumed along with one of the following; jaggery powder, ghee, Indian gooseberry, green moong soup or honey.
• It is best to consume in the rainy and winter season.
• Curd to be consumed should be properly formed only then can one benefit from it. Regular consumption of extremely thick and incompletely fermented curd is one of the causative factors for diseases like hemorrhoids.

Curd in Diseases

• Anorexia – Due to its high probiotics content and properties of kindling the digestive fire, it is advised in poor appetite.
• Hemorrhoids – In Ayurveda, it is mentioned that curd or buttermilk prepared in a vessel with inside coating of Chitrakmool paste acts as a therapy in hemorrhoids. Vegetables are advised to be consumed with curd. Constipation can cause bleeding in hemorrhoids. So, liquid portions of curd (mastu/whey) should be consumed with food for regular bowel movement.
• Diarrhea – Curd with raw Bilwa and black sesame seeds is recommended. Vegetables should be consumed with curd and intake of pomegranate juice for proper stool formation. The cream (malai) of curd heated with ghee, mixed with jaggery powder and dry ginger is beneficial. In malabsorption syndrome, buttermilk is advised. Rice porridge (Yavagu) prepared with digestive spices, ghee and curd is recommended as a diet for diarrhea.

Conclusion

Curd has an important role in strengthening the digestive system. It can be used mindfully as a preventive diet for digestive disorders. Hence, curd has both therapeutic and preventive properties. It should be noted that despite being nothing short of a power food, curd still is not suitable for many people. Every body type is unique in its own way. The best doctor resides inside you providing you with signs of all wrong and right things you are putting inside your body. Therefore, curd should only be consumed if it suits you well.