Author: Sneha Manohar
Curd is an integral part of any Indian’s diet; and rightly so as it has many benefits. Sadly, most of us (over 95%) eat it the wrong way. Eating this super food the wrong way inhibits people from gaining its miraculous benefits and also brings in more problems like aggravating the skin, acidity, hair fall, cough, sinus and much more. Curd is the fermented form of milk and has living bacteria in it. Both of these facts are very well known to everyone, and even then, not many think twice about how and when we should be consuming it.
Let’s answer the where, when, how and also the when not to and how not to eat this wonder food.
To all those who mix either salt or sugar with their curd during any meal of the day to add in flavour, both table salt and sugar (as in the sugar we usually mix with food) are all chemically refined and they end up hindering the probiotics and the nutritional benefits of curd and is good for nothing. Now, the question arises, ‘Can we not savour curd by making it salty or sweet?’.
Of course we can. If you like your curd salty, replace your regular salt with black salt or rock salt and if you are more of the sweet type you can use jaggery or mishri powder. These ingredients help keep the benefits of curd intact while giving you the flavour you want. Heading on to the next question, ‘Which form is better? Sweet or salty? ‘ That depends on your need. If you are facing heat related issues like acidity, bleeding, and hair fall sweetened curd is the thing for you. If you are facing problems like body pains and indigestion go for curd which is salted.
Some people like curd so much that they eat it almost after every meal. Especially after dinner. When the sun goes down the body’s temperature decreases which in turn increases the mucus secretion which can cause slight blockages in the breathing pipe that may lead to cold, cough and sinus. So after sunset it’s better to drink buttermilk instead of eating curd. Yes, it is basically curd but fundamentally speaking, it is made from curd and its properties are very different from that of normal curd. You can add in some flavour with black pepper and rock salt.
Eating curd in the wrong combination is also very common and leads to accumulation of toxins in the body . Two of the most common wrong combinations are cucumber raita (Cucumber and curd) and Boondi raita. In terms of good nutritional properties, cucumber and curd are polar opposites and combining the two in any way during a meal will only damage your digestive system from within. Even though it may not sound that great, a plausible alternative is bottle gourd along with curd. Boondi is deep fried in either oil or ghee which doesn’t make it compatible with curd and also can become a factor of unnecessary fat gain. A few other combinations to avoid are curd and fish, curd and brinjal, curd and bananas, curd and eggs and curd and sour fruits.
If you have any sort of skin problem, like frequent acne breakouts or if your skin is prone to itching, you should be extra cautious with how you consume curd. Avoid it if possible, as ninety percent of the skin problems are a result of increased body heat which, surprisingly, is caused by eating chunks of curd (like from the packaged curd in plastic containers) and sour curd worsens any skin condition. If you cannot avoid curd then make sure you eat freshly prepared curd and if you are buying it then eat it only after blending it properly with a spoon. This helps decrease the potency of curd.People suffering from arthritis should consume curd only after adding a pinch of dry ginger to their curd.
You can now eat curd the right way and take all of the benefits it has to offer.