Types of curd and benefits as per Ayurveda

Types of curd and benefits
Types of curd and benefits

Ayurveda recognizes the therapeutic properties of curd and its various types. In this blog, we will try to explore the different types of curd and their exclusive benefits as per Ayurveda, as well as shedding light on which types of curd benefits you to improve overall health. Modern science also recognizes the benefits of ayurveda. According to Metchnikoff scientist curd contained a probiotic called Lactobacillu bulgaricus which seemingly improved your overall health

1. Fresh curd (Sweetend curd or Misthi Doi)

Fresh curd is a common form of curd available. According to Ayurveda, this curd is Kaffverdhak (कफवर्धक) and medhuverdhak (increases weight). It possesses cooling properties, making it an excellent choice during hot summers or for people with a Pitta dosha. It possesses medhuverdhak properties, make an ideal choice for those who want to gain weight. This curd aids digestion, which promotes a healthy gut flora and supports the immune system. Its probiotic properties help balance intestinal bacteria and improve nutrient absorption.

2. Soar Curd (Khatti Dahi, approx 3-4 hour more fermented than fresh curd)

Soar curd or Khatti Dahi prepared, allowing milk to ferment 3-4 hours more than fresh curd, results in a tangy taste. It is Pittaverdhak (increases pitta dosha) in nature. Ayurveda suggests that sour curd (Khatti Dahi) can stimulate digestion, increase appetite, and alleviate symptoms of indigestion. However, individuals with excessive Pitta or acidity problem like people having skin or acidity problem, should consume it in moderation.

3. Excessive Soar Curd ( Bahot jyada Khatti Dahi, approx 24 hour more fermented than fresh curd)

Excessive Soar curd or Bahot jyada Khatti Dahi prepared, allowing milk to ferment approx 24 hour more than fresh curd results little tartic taste. It is highly contraindicated as per all the Acharyas of ayurveda. It is very hot in potency, and eating this curd can imbalance various dosha in your body, which can aggravate skin problems, acidity, eczema, etc. To learn more about Ayurveda dosha, read this blog.

Properties of Different type of Curd from Different source

According to CENTRAL COUNCIL FOR RESEARCH IN AYURVEDIC SCIENCES , Curd (Dadhi) is prepared mainly from three major sources.

  1. Cow’s curd (Gavya Dadhi)– It is  considered superior, promotes strength, good appetizer, stimulates digestive fire, nourishes and pacifies Vata dosha.
  2. Buffalo’s curd (Mahisa Dadhi) – More fatty, Heavy for digestion, Aphrodisiac, vitiates Rakta.
  3. Goat’s curd (Aja Dadhi)  Considered best, easily digestible in property and pacifies Tridosha. Recommended in Dyspnoea (Swasa), Cough (Kasa), Haemorrhoids, Debility and Increases Digestive Fire (Jataragni)
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