Yogurt, or curd, as a whole food Ayurveda as a nutritious food that has many health advantages. Because of its classification as a sattvic meal, it is said to support mental purity, clarity, and tranquility. Freshness, preparation technique, and individual digestive capacity are some of the elements that affect curd’s digestibility. Curd that has been produced freshly and fermented properly is typically thought to be easier to digest.
Curd (yogurt) as a whole food in ayurveda is known to include probiotics, or good bacteria, which are thought to enhance overall health. These friendly bacteria are believed to have a positive effect on the digestive system and may offer numerous health advantages.
Curd’s high protein content contributes to satiety, which is advantageous for controlling weight. Curd can help you manage your appetite and consume fewer calories overall.
Zinc and vitamin E, two elements found in curd, may help promote better skin. Curd is also applied topically by some people as a natural treatment for skin issues like acne and sunburn.
Ayurveda food diet has possible connection between mental health and intestinal health. The gut-brain axis may affect mood, and curd’s probiotics might help maintain a healthy gut, which in turn may improve mental wellness.
Since curd as a wholefood in ayurveda has a cooling quality (shita virya), it is commonly advised for people with pitta dosha (excessive heat) in their constitution or during hot weather. It alleviates and balances Pitta dosha.
Curd can be helpful for people who have an aggravated Vata dosha (burning sensation in stomach, thirst, feeling or desire to eat or drink cool food items, etc) or during Vata-related imbalances. It is regarded as nutritious and aids in balancing the Vata characteristics.
Ojas is regarded as the fundamental component of all body tissues, supporting general health, immunity, and vigour. According to Ayurveda, eating curd as a whole food in ayurveda in moderation can aid in the development of ojas.
Lassi is a traditional Indian drink prepared by combining fresh curd that is a wholefood in ayurveda with different spices and water. Salted or spicy lassi can be good for Vata and Kapha doshas, whereas sweet lassi with a hint of jaggery or honey balances Pitta dosha.
Curd rice is a traditional South Indian dish that is prepared by mixing cooked rice with curd and seasoning it with curry leaves, mustard seeds, and mild spices. It is appropriate for hot weather because of its well-known calming and cooling qualities.
A side dish called raita is created with curd and other vegetables, such as carrot, tomato, or cucumber. A sprinkle of black salt, coriander, and cumin are examples of possible seasonings. Raita is refreshing and goes well with regular meals, as a brunch munchy or snack as well.
Essential minerals like calcium, vitamin B12, vitamin D, phosphorus, and protein can be found in curd. These nutrients are critical for immunological response, bone health, and general health. Curd’s high protein content contributes to satiety, which is advantageous for controlling weight. Curd as a wholefood in ayurveda can help you manage your appetite and consume fewer calories overall. Zinc and vitamin E, two elements found in curd, may help maintain better skin. Curd may be used topically by some people as a natural treatment for skin issues like acne and sunburn.
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