The Traditional Practice of Curd Consumption, its Properties, and Benefits

Curd is categorized under 'Super food' for, it is rich in essential macronutrients such as calcium, phosphorous, potassium, magnesium, sodium and is a significant source of Vitamin B12.
Curd is categorized under 'Super food' for, it is rich in essential micronutrients such as calcium, phosphorous, potassium, magnesium, and sodium and is a significant source of Vitamin B12.
Curd is categorized under 'Super food' for, it is rich in essential micronutrients such as calcium, phosphorous, potassium, magnesium, and sodium and is a significant source of Vitamin B12. Unsplash

Curd is one of the most relished foods in Indian dishes and is an inseparable part of our daily diet. The creamy texture and a tinge of tangy taste make it more delicious which is convenient enough to be paired with any of our daily meals. The usage of curd is extensive ranging from consumption in various delicacies to an external application as a cosmetic.

The bacterial transformation of milk results in the formation of curd and this process is irreversible. The simple process can change grape juice into wine, and likewise milk to curd. Lactobacillus bacteria in curd break some of the proteins in milk (casein, whey protein) into amino acids, making it easier to collect the nutrients. There are several factors influencing the process of fermentation which includes, temperature, starter cultures, and characteristics of milk.

Curd is categorized under 'Super food' for, it is rich in essential micronutrients such as calcium, phosphorous, potassium, magnesium, and sodium and is a significant source of Vitamin B12.
Oral pill to treat baldness, approved by US FDA

Curd and its usage at its best have been mentioned in Ayurvedic texts.

Properties of curd, according to Ayurveda:

  •  Sour

  •  Heavy to digest

  •  Increases metabolism

  •  Increases muscle mass in the body

Benefits:

  •  Imparts taste rather than stimulating the taste buds

  •  Appetizer

  •  Aphrodisiac

  •  Boosts immunity - Vitamins and other macronutrients are responsible for building immunity.

Curd is categorized under 'Super food' for, it is rich in essential micronutrients such as calcium, phosphorous, potassium, magnesium, and sodium and is a significant source of Vitamin B12.
How Time Change Affects Sleep and Health

Do's and Don'ts, as per Ayurvedic texts:

  • Stay away from curd at night - It is not advisable to consume curd at night, the reason being, it is heavy to digest and may irritate the mucosa of the stomach. Also, it states that there is a possibility of deterioration of health in patients with bleeding disorders.

  • Do not heat - Curd when heated loses its molecular structure, in turn losing its properties. It can affect our health in ways unexplained. It stimulates inflammatory markers resulting in lesions, and inflammation.

  • Consumption of sour curd is not recommended for gastritis.

  • Curd should be avoided in 3 main seasons which are Spring, Summer, and Autumn - As the 'pitta' component of our body is at its peak, consumption of curd during these seasons may induce gastritis and result in GERD-like symptoms.

Curd when consumed judiciously as explained in Ayurveda, boosts immunity and bestows the best of its nature. Whereas the same, when consumed improperly may lead to an immune deficit or auto-immune conditions like Psoriasis, Arthritis, and other skin-related diseases.

Curd is better consumed with honey, ghee, sugar, Indian gooseberry (Amla), or green gram to nullify the extreme effects.

Current era's research on curd:

  • The concept of probiotics has led to the widespread consumption of curd, for it contains probiotic microbes (good bacteria) in abundance which plays a vital role in maintaining gut health. They are well known as "health-friendly bacteria".

  • Researchers say that curd prepared from the milk of 'Malnad Gidda' (a breed of cow in Karnataka) can fight against Aflatoxin B1(a lead culprit of a stomach ache)

  • It was found in a study that consumption of curd results in a 4.5% decrease in Total Cholesterol and a 7.5% decrease in LDL-C.

Such endless research takes us back to the roots of our ancient medicine and enlightens us on new concepts.

References:

1https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4248380/

2. https://vigyanprasar.gov.in/isw/Scientists-find-one-more-reason-to-love-curd.html

3. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4155708/

4. Ayurvedic Texts - Ashtanga Hridayam, Charaka Samhita (SutraSthaana)

Join MedBound - an ecosystem for students and professionals of medical and health sciences.

Related Stories

No stories found.
logo
Medbound
www.medboundtimes.com