Ayurveda Tips: Now that summer is approaching, it is essential to pay attention to changing one’s diet by the seasons. You don’t need to go on a food shopping spree or fully overhaul your pantry and refrigerator to do this. Small dietary modifications can go a long way toward assisting the body in adapting to variations in temperature and humidity.
Since Vedic times, the creamy, slightly sour curd has been a component of our diet and that of our forefathers. Curd is consumed post-meal or as part of a meal by people throughout India to improve their digestive health and immunity. There are several ways to consume this milk product, including curd rice, raita, Dahi-Cheeni, and yoghurt.
Curd is high in riboflavin, Vitamin A, Vitamin B6, Vitamin B12, and pantothenic acid, as well as lactic acid, which aids in nutritional absorption.
Ayurveda, too, praises Dahi, although also cautions about how much curd is healthy for the body, as well as when and how it should be consumed. Dr Dixa Bhavsar Savaliya, an Ayurveda doctor, recently posted on her Instagram on how curd is viewed via the ‘Ayurvedic lens.’ “Curd is sour in flavour, hot in nature, heavy to digest (takes a longer period to digest),” she explained in the caption. Curd is also helpful for weight growth since it raises fat, boosts strength, increases Kapha and pitta (reduced Vatta), and enhances digestive ability, according to Dr Savaliya.
Dr Bhavsar, on the other hand, recommends avoiding the following when eating curd:
- Curds should not be heated. It loses its properties due to heating.
- It is best to avoid curd in people with obesity, Kapha disorders, bleeding disorders and inflammatory conditions.
- Curd should never be consumed at night.
- Curd should not be consumed on a daily basis. The only variation that can be consumed on a regular basis is churned buttermilk that has added spices such as Rock Salt, Black Pepper & cumin.
- Do not mix your curd with fruits as it is a channel blocker Incompatible food. Long-time consumption would trigger metabolic issues and allergies.
- Curd is incompatible with meat and fish. Any combination of curd cooked along with meats such as chicken, mutton, or fish will produce toxins in the body.
- You might feel I’ve talked more on how not to consume than how to consume, its because I see so many people eating curd mindlessly, in large quantity & especially at night.
- So if you want to have curd, have it occasionally, during the afternoon and in moderation.