The joy of  eating best in best Way - CURD

While consultation i found people still have wrong information about curd and its consumption. So i thought to pen down some info quickly which i would like to share in detail later.

Lets begin what is CURD- It is nothing but coagulating milk either by adding rennet or any acid substances- lemon, vinegar etc. Curd is obtained in sequential process called curdling it can be final diary product or the first stage in cheese making.

Ayurveda explains different type of curds and different benefits.

• The curd is sour (amla) to taste.

• It absorbs water from intestines (hence called as Grahi). By the virtue of this property it is widely used to treat diarrhea and dysentery.

• It causes heaviness when used in excess and may cause constipation.

• It mitigates vata dosha, increases kapha and pitta. Curd should not be used in diseases where blood is vitiated by doshas.

• Regular consumption of this in pure form increases body fat and may cause obesity.

• Curd helps to increase quality and quantity of semen.

• It strengthens the body.

• Consumption of curd accelerates digestion (agni), stimulates taste buds and acts as an appetizer.

• It is found beneficial in diseases of duodenum.

• It reduces irritability of bladder and helps in emptying bladder easily.
  
  Dos and Don'ts for Using Curd

• Curd should not be eaten at nights.

• It is generally harmful in autumn , summer and spring.

• It should not be boiled or heated, it looses its benefits

• Curd worsens the swelling and inflammation..

• Always it has to be mixed with honey or sugar before consuming.

• Its properties get enhanced when mixed with cooked green gram or ghee or gooseberries (amla, Emblica Officinalis).

• Curd should be used only when it is well formed or completely coagulated.

• Consumption of incompletely coagulated curd may flare up herpes outbreaks, psoriasis, bleeding in hemorrhoids, IBS etc. and may cause giddiness.

Dr. Swati Anand 

Anand Ayurveda Center.