Curd or yogurt ..... According to #ayurveda

Views shared by several ayurveda professionals and non-ayurveda people in discussion group:

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Next topic for discussion:  Curd or yogurt ..... According to #ayurveda

Vd. Neeraj Pooner: Agray -Dadhi abhishyandinayam ch su.

Germany Dr. Keerthy Sankalp:

Ref:charaka suthrastana 27

USA Gary Yuen: Interesting. Caraka Su 27.227 says yogurt is avoided in autumn summer and spring. The next phrase says harmful to persons suffering from rakta pitta and kapha. Does that meant yogurt is mainly taken in summer and mainly for vata or summer for those with rakta pitta kapha issues.

Dr. Manju Mishra: Dadhi  ka  ratri  me  nisheda  hai  ..chakrapani Cause   of  prameh  and  soth

USA Dr. Archana Vardhan: Ghrisma Sharada and Varsha ritu curd prohibited acc to Charaka

Vd. Khyati Jariwala: Curd is grahi

Dr. Bhaskar B Nymathi:

Dr. Hiral Sengal: General curd benefits:

Curd has Amla rasa – sour taste, Amla paka – undergoes sour taste conversion after digestion, Grahi – absorbent, useful in diarrhoea, Guru – heavy to digest, Ushna – hot in nature, Vatajit – balances Vata.

Increases Meda (fat), Shukra (semen), Bala (strength), Kapha, Raktapitta (bleeding disorders), Agni (digestion strength) and shotha (inflammation).

Rochishnu – increases taste Useful in aruchau – useful in anorexia, Vishamajwara – chronic, recurrent fever, Peenasa – rhinitis, Mutrakruchra – dysuria, Grahani – malabsorption syndrome.

Dr. Manjula Ranagatti: Consumption of full fermented curd is vataghna....consumption of half fermented curd is tridosha prakopaka...

Dr. Hiral Sengal: Excess use to curd makes Visarp ch chi.27, Respiratory disorder s.(24) &. South also.2 1

Dr. Supratim Bir: In tropical weather dadhi should be avoided strictly. In place takra can be advised. Dadhi s sadya snehan karak, so in amaja/kafaja & pittaja condition it will aggravate the symptoms. In our pt profile vataja pts r mostly avaran janna, so curd s also restricted. In total hold in tropical weather dadhi can be kept out from diet.

USA Gary Yuen: I would assume the properties of yogurt and curd apply only to when it is traditionally made from raw milk? Commercial quality, besides living in our polluted world and environmental toxins, is perhaps better avoided and now the same benefits do not apply.

Dr. Hiral Sengal: Yes..home made curd is very useful..

USA Gary Yuen: Many studies of milk for example show that it is harmful to bones. It is perhaps because milk in our modern world is pasteurized and full of chemicals. Organic too. For milk, yogurt, curd, ghee, unless it comes from home made or in a village, it seems better to not consume.

Dr. Madhuri Patil Chaudhari: true. oxytocine is given to cows. it gets in2 milk too, to dahi and ghrut also.

Dr. Manju Mishra: Dadhi  ko  akele  use  maat  kare  ..always  take it with  moonge yuash  , amalaki etc

Dr. Malathi Arjun:

Ayulink: My question is....why in  Indian ritual...we always like to eat dahi before going for good work like exams....? Any special health wise reason....?

 Dr. Malathi Arjun: Dahi with sugar

USA Gary Yuen: Perhaps because of its calming effects, like milk before sleep or for meditation?

Vd. Piyush Prajapati: Dahi is abhisyandi and difficult to digest.. it also gives energy to body for long time bcz it takes more time to digest.. so whenever we go out side,there may b heat or cool or any condition in which our body will get tired,this curd help in such conditions..

Dr. Bhaskar B Nymathi: May be Dadhi is Mangalakaaraka {In shloka Manhlgalam} explained by aacharya.+ Dadhi is shveta varna may give peace fullness to mind.before  going to any work.

Ayulink: But why then it considered auspicious?

And one more point- it is believed that curd increases pitta in general, but in practice it is used for counteract sunstroke. How?

USA Gary Yuen: Indeed it seems to provide slow digesting energy but the reason I mainly thought of the calming effects is that much research about exam performance focuses on things such as calming music that offers cognitive improvements. Compared to milk that could increase urination, curd and yogurt could provide a similar effect. Brahmi and other nervines would likely also work but perhaps curd and yogurt are the commonly known nervines.

Dr Dipak Shirude: What blames today's modern science is putting on traditional uses of oils in Indian kitchens are really to be on Curd or Yogurt !! It is real blocker of channels . Although it is useful in many aspects but comparatively the de-merits are more ! Hence it is on the top of Don'ts list by many _Vaidyas_  ! What you want good from Curd, should be achieved by transferring it into buttermilk i.e. Takra and that too should be made by proper sanskar.

Dr. J. T. Contractor: If you are traveling taken curd, you won't go for toilet till reach destination, it's the same for animal from cat to elephant, circus people take & feed animals curd before starting journey

Shri Minoo parabia: Wow. Never knew this. Circus info is great.

Vd. Piyush Prajapati: Curd is also increasing lactobacillus .so there may not b more chance to b travelling sickness,or vomiting or indigestion while travelling.

Vd. Dhruti Kagrana: In Bhavprakasha nighntu 5 types of Dadhi:-1.Manda - Semi Thick  formed curd 2.Swadu - Sweet curd 3.Swaduamla - Sweet-sour curd 4.Amla - Sour curd 5.Atiamla- Very sour curd.

Properties of curd according to types:-

1.Manda: Not fully formed and does not any particular taste. It is not good for consumption. Causes Tridosha imbalance, Vidahi (produced burning),

2.Swadu: sweet and thick curds. Abhishyandi,Increases Kapha Dosha& meda. Pacify vata dosa. Useful in certain blood and Pitta related diseases. It is vrushya-aphrodisiac.

3. Swaduamla: Thick, sweet & Astringent in test. Grahi, aggravated pitta, rakta& kapha.

4.Amla: Agnideepan-  increases digestive fire. Increases Pitta , rakta and Kapha.

5.Atiamla: very sour in test so causing burning sensation in throat. Also agnideepan , increases Vata, Pitta & rakta.

USA Gary Yuen: I'm not sure if that is true. Modern studies suggest plants like grains dal and vegetables are more beneficial than curd and yogurt as prebiotics.

Dr. Ujwala Said: Curd contains proboitic bacteria which is useful in reducing body fat also

Dr Kusum Pawse: Curd has probiotics and prebiotics. It can be taken along with mughdha dal and by putting some marich and sunthi churna.

USA Gary Yuen: But plants such as grains dal and vegetables have been show to better increase prebiotics.

http://femsle.oxfordjournals.org/content/316/2/130.long

I’m not positive that probiotics in yogurt are not useful, but I am not sure. Some seem to suggest it. "Which are more important: Prebiotics or probiotics?

"https://www.researchgate.net/publication/230575533_Which_are_more_important_Prebiotics_or_probiotics

As for curd, Astanga Hrdayam says it increases digestive power, though Caraka only mentions digestion of acid (amlapaka)

Vd. Tanuja Gokhale: Amla paki doesn't mean digestion of Acid - it means the vipak is amla.

Dr. Yogin Patel: Dahi with suger/ juggery(gud) ?  Not to take only plain curd (dahi ) why?  Curd is acidic & in adding juggery will make it nutral. I think.

Vd. Tanuja Gokhale: Curd + jaggery is suggested for sadya snehan ie immediate oleation needed before inducing sadya vaman ie instant vaman when  proper snehapan can't be done. The combo causes instant snehan n also helps in increasing the doshas for easy expulsion.

Vd. Pulkit D. Patel: curd + banana for waight gain acc to aarogya prakash...

Vd. Tanuja Gokhale: Curd/butter milk+ banana, curd+chicken are incompatible foods

Shri Minoo parabia: Panchgavya the mixture of milk curd sugar candy honey ghee is highly held as sacred prasad. Tasty too. How do we evaluate Panchamruta ?

Dr. Jyoti Ashok: True.moreover v consume panchamrutha as a prasad,thirtha ,ie 1-2 tsp.which dosent cause much problem.if it is taken in large quantity then it is virudda,i believe.

Australia Vd. Neerja Ahuja: I don't know but I would tend to think Prasad would be sattvic

Shri Minoo parabia: Agreed. Since I loved the taste my mom frequently made it. I used to devour in large quantity. Must have had its effects,  I could not discern.

Vd. Pankaj Chhayani: There is different two meaning of ABHISHYANDA, we always consider one that's more negative- Srotorodha

Vd. Piyush Prajapati: Abhisyandi ma snigdhtva pn chhe.

Vd. Pankaj Chhayani: See samskrita meaning of Abhishyand

There is one noble laureate who did research that European people live longer who consume Curd regularly...

Exi Kir Moo: Curd is good in Vata dosh. It is good to reduce cholesterol.

Dr. Neha P. Bhatt: Curd - abhishyandi ,madhur thats why it is advised not to take at night, best time to consume curd is before noon, watery part of curd is called mastu which is good for health.

Dr. Supratim Bir: I appreciate the reference, it may occur in European climate. But in tropical region the approach may not be justified. Ayurveda s a very much personalised treatment approach. Desh plays an important role in food pattern.

Slovenia Anoop S. Anand: Very true..European climate where temperatures are very cold outside the body compensates by increasing metabolism and jatharagni..to liberate more heat to compensate for colder surroundings..so the increased Jatharagni can digest Curd even in Early mornings..leave alone noon time...that could very well explain the longetivity seen among yogurt consumers

Shri Minoo parabia: Milk is the unique colloid comprises water, minerals, globular proteins, fibrous protein (casein)  sugar- lactose, and fat. All over the world milk is almost destroyed and robbed of its natural qualities. Milk when subjected to bacteria and yeast through innoculum, lactose is used up to form lactic acid by microbes. Acid denaturises fibrous proteins and curdles the milk into a curd.

The quantity of acid increases and even acetic acid gets produced turning the curd exceedingly sour.  Churning the curd in presence of water yield various kinds of chhas. If very sour; it induces sleep! Now this is my layman's conceptualization. In puts from learned vadyas is fortifying my understanding. Thanks a lot.

Dr. Madhuri Patil Chaudhari:  i think the bacterial culture used and Time, kaalsanskar  is also imp. Cheese, paneer or dahi,  difference in gunas of all three.

Shri Minoo parabia: Yes. Paneer is through instantaneous denaturing by adding extraneous agent like renets. When this paneer is further subjected to bacterial action at a very low temperature for a prolonged period of time,  it turns in to cheese- minus globular proteins. Guna are different. Yes.

Dr. Rachana Mumbai: Not to go far, in india curd is used in diffrent forms . For example In gujarat everyone likes to have chhas in lunch nd dinner In punjab ppl have lassi In south they prepare curd rice, which they generally have in morning breakfast or in lunch All this also have significance as per desh and kaal

Dr. Supratim Bir: In jangal desh like gujrat, rajasthan curd can be used regular basis. But in aanop desh like kerala or south India curd s not at all in use. They take the butter milk/chach. I never said so. N what to do with European research finding. Ayurveda s far far ahead than these sorts of stupid research. It's time tested n over all APTA. So I do belive whatever written must be practised without any hesitation. It's different that we are not that much capable of grasping the logics always by our yukti.

USA Gary Yuen: Agree modern research cannot'm compare to self knowledge, atman, and direct observation. Modern medicine is also reacting to an unhealthy population so despite finding things such as red rice better than brown, or amla highest tested antioxidant, I'm guessing haritaki is higher, Ayurveda already knows such things and there is more than fiber and known vitamins minerals polyphenols etc for appropriate choice of which grain like barley rice millet jhwar etc and for all foods and herbs. Yet modern science can help with somethings. Like traditional qualities of milk ghee curd yogurt etc are perhaps a sign of b12 for those that did not eat meat or drank rain water instead of from river. So far, much evidence seems to suggest fish meat milk ghee cheese curd and all animal products even raw are perhaps best minimized and taken in small amounts. Ancient tradition values human milk for many things yet the custom is rare, few people still use it and many are uncomfortable. Maybe dairy from people is the best and only healthy form for people.

Ayulink: Can someone make a list of health conditions, where curd or yogurt is not advisable? And conditions where curd can be very good?

USA Gary Yuen: From a book: Sweet, sour/cold/sweet Sweet yogurt VP- K+. Sour yogurt V- PK āma+ Very sour yogurt causes bleeding disorders. Sweet and sour yogurt has mixed effects. Antidote: ghee amalaki and water.

Vd. Kinshuk Hirpara: Most common in usa- Lactose intolerance is a condition in which people have digestive symptoms—such as bloating, diarrhea, and gas—after eating or drinking milk or milk products.I think after finishing antibiotics course yogurt or curd should be advisable because antibiotics destroys good bacteria as well.

Colombia Dr Mario Herrera: Yogurt, especially the ones with prebiotics and probiotics, produce almost no harmfull effects in some people with lactose intolerance. In fact dome individuals may  benefit from it

USA Gary Yuen: One study shows probiotics are best taken before or with food. As far as prebiotics I am not sure. Possible that plants and the traditional diet of grains dal vegetables and fruit are better, with yava being among the best grains or as important as rice, with millet and all others less important as suggested by Caraka.

Dr. Uday H. Hanagal: According to Ayurveda Shaastra (doing Vidhi Vidhana poorvaka) Dadhi is  a Ruchikara Dravya (Tastey), Brumhana (increases weight), Vata hara Kaphapittakara, Abhishyandi (Increases secretion in the body), Kapha, Pitta Utkleshaka (Increases the Dosha pramana gunataha & karmataha) this is about medium(madhyama) sweet & sour curd.

Vd. sandeep Ahirkar: It should be taken with honey and fermented by adding amalaki powder ..as on rules from writucharya

Dr. Arvind Shahane: Sumul dairy provide probiotic curd. Useful in grahni

Dr Kusum Pawse: Curd can be used as a conditioner for dry hair. Excessive intake of curd may cause hikka and shwasa.

Vd. Asha Tandel: For acne...doshagna lep with rose water.

Curd should be taken mostly in form of buttermilk to digest the food ... it's pure form may be kaphaPittaj nd strotavrodhak.

Slovenia Anoop S. Anand:  Overall, sweet curds is cold in nature and sour curds is hot in nature and improves appetite. A few other types of curds and their benefits:Curds prepared from goat’s milk is an excellent remedy to balance Tridosha. Used in respiratory conditions and to improve digestion.

Curds prepared from Buffalo milk takes a long time for digestion. Increases Kapha and calms Vata and Pitta. It is a natural aphrodisiac.

Curds prepared from fat-free milk is a natural coolant. Improves taste and digestive power. It is useful in digestive problems.

Curds mixed with sugar is an excellent thirst reliever. so also curds mixed with jaggery. It is also an aphrodisiac. It is good for those who wish to become fat.

Note: curds with sugar, on a daily basis is contra indicated, in healthy people for long term use.

In disease conditions involving excessive thirst, emaciated and persons seeking aphrodisiac treatment, curds with jaggery or sugar is indicated as part of the treatment. Sour curds should be avoided if you have gastritis.

Dr. Abhinav Saxena: I think both curd and yogurt are different ! M i right ? To make yogurt,  Lactobacillus bacteria culture is added to milk in the form of pre-packedged powder or or existing yogurt.  To make curd, existing curd or lime juice is added to milk. Lime juice helps accelerate the growth of the Lactobacillus  bacteria in the milk.(Even pasteurized milk has Lactobacillus just in a smaller amount). If a yogurt has been prepared by adding bacteria powder it is not a curd but if it was made by adding existing yogurt, it is a curd.If a curd was made by adding existing curd, it is a yogurt, but if it was made by adding lemon juice it is not a curd. Both yogurt and curd can be sweetened/unsweetened before fermentation.

Shrikalp Deshpande: Sour Curd or curd may not taken if person having Cold.

Dr. J. T. Contractor: Regular curd eater doesn't get old ( dies in meddle age),No dog comes near curd eater ( he doesn't walk without stick ). One should not eat curd regularly, curd lowers pH value of biochemistry to acidic pH,(lower than 5) hampers growth of body organs, contrary, deteriorates

Dr. Sharmila Kulkarni: In menometrorhagia,i ask patients to stop curd. It helps to stop bleeding. As it is Pitta utklshak n abhishyandi as described earlier.

Dr. Ravindra Upadhyay: Recurrent cold cough sinusitis Asthma Bronchitis copd all skin diseases

Dr. J. T. Contractor: Due to acidic pH fungus formation keeps generating in biochemistry, leads to invite bacteria partying thus infection is on the door till immunity dilutes, frequently curd eaters slowdown their immunity, allopathic friends advise otherwise 'eat curd to upgrade immunity'!! Must be with the logic it may well have a resistance if banged frequent ingenious act! Multi billion lobby says! The king is always right!

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Vd. Vishal Rajparia: It can be considered under gramya ahar.

Dr. Milan Trivedi: It is having abhishyandi guna - due to which it blocks all the channels and hence has been told not to consume at night And during day also not alone either with amalaki rasa or sugarcandy or mudga yusha. Practically and personally I advice to avoid in any type of joint pain, headache,  swash, kasa (any respiratory complains). While I special prescribe dahi prepared from chitrak and then made buttermilk in arsa (courtesy - psn bhatt sir) I follow

Vd. Bhavdeep Ganatra: Majority of the pediatric patients have common history of high intake of curd which brings metabolism very down & Kapha pradoshaj Conditions are seen prominently

Vd. Shrinidhi:  दधि  दध्युष्णं दीपनं स्निग्धं कषायानुरसं गुरु .पाकेऽम्लं श्वासपित्तास्रशोथमेदःकफपदम् . मूत्रकृच्छ्रेप्रतिश्याये पीनसे विषमज्वरे . अतीसारेऽरुचौकार्श्ये शस्यते बलशुक्रकृत्

Dr. Arvind panchal: My question is....why in  Indian ritual...we always like to eat dahi before going for good work like exams....? Any special health wise reason....?

Dr. Bhavin Vachani Surat: I think dahi has very much protein...and in yudhdh...it needed..so...may be

Baroda Arti parimal: Dahi and sugar specially give us strength and glucose. For energy and consternation.

Vd Hemalkumar Dodiya Bhavnagar: I think its mot a matter of energy, protein or strenth.1 spoon (some time s only 1 finger tip) can give how much energy???! And there are also other sources of instant energy. Why are they not being used? Reason it self in charak samhita. Its a matter of prabhav, Its a matter of good wish. Charak has mentioned dadhi as mangalya.

Another reference:

In charak indriya 12, Dadhi is the first name in AROGYA LAKSHANA (opposite of Aristha lakshana). These arogya lakshanas work due to prabhav, like dadhi, gold, white colour, king, cow, agni etc are good and healthy sign.

And dadhi is easily available in home. So before going for good work, we give dadhi and sarkara

Vd Hemalkumar Dodiya Bhavnagar:

Sweden Nayana Chauhan: Aa vedik retual som jurny to other cuntry or befor doing good work eat dahi. It give massage... Be as dahi... Milk mixed with dahi n all milk become dahi. U spred ur good thought with them n they becom with good.

Dr. Nikhil Baxi: i think in holy rituals like pooja, we use panchamrut which is sadhya snehan.

Dr Bhagyashri Panchal: Curd not advisable in obese, at night, in cholesterol, in ajirna,

Dr. Arvind panchal: Curd is not advisable for patients having pittadhikya....hyperacidity,

Dr. Nikhil Baxi:

Dr. Abhishek Bhavsar: In shoth,paak;kustha;pratishyyay;aamvat and at night ......curd is contraindicated

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Dr. Samir Suneri: Curd is very use full to make up flora of our intestine And curd is apathya in skin disease and in aamvata.

As par sahastra saar  Book curd is in composition of kotumchkadi oill

IPR Chhayaben: Stale curd can trigger white patches in skin

Mona Patel Naturopath: Traditional-:Increase positive waves in body and will absorb all the negative waves.

Scientific:

It turns out that a quick increase in sugar levels in a human body not only increases the energy levels, but increases the willpower as well - the ability of conscious control. With increased sugar levels, we become less irritable, and persevere more – an ideal mindset in an exam hall. This will help to get self-control.

Dr. Shreyas Bhalodia: In short about dadhi

Vd. Uday Patil: Milk alone is alone good to consume, easy to digest. When we add Lavan ras or amla ras, it becomes curd, which is heavy to digest. So don't use milk in food where amla or lavan ras is used. Actually in many recepies, coconut milk is advised to use. E.g. in Shikaran (maharashtrian food) fruits like banana r supposed to be added in coconut milk which is very good dhatu poshak, but now we use cow's milk which is viruddh ahar.

Medha Guard: Dahi supposedly also blocks the Channels due to being heavy , where as buttermilk cuts Kapha and decreases the tired feeling after meals - and helps digestion when taken after  breakfast and lunch

Germany Rabia: What is effect of cooked yoghurt with salt.. Like kadi And yoghurt with fruits as in the West is used for breakfast.. Fruit yoghurt etc

Medha Guard: Bad combination to mix yogurt and fruit

Kamal Javeri: Never mix curd with udaddal it is very harmful.skin disease. Wrong to eat dahi vada of udad dal.instead eat dahi vada made from moong dal one precaution dahi or curd should be slightly heated to normal temprature then only use it. This i heard from a c.d of shri rajeev dixit the famous naturotherapist.

Dr Sandeep Mishra: What about curd and onion combination?

IPR Chhayaben: U mean "raitu" ??

Ayulink: It's incompatible diet. Not good combination. Can produce Aama and allergic reactions.

Dr Sandeep Mishra: Yes Raita...

IPR Chhayaben: Curd with cucumber ??

Tilak Raj Gujrani: Charak Samhita, sutrasthan, chapter 26, shalok 81 starts viruddh aahar.

Dr Sandeep Mishra: Mix , onion , cucumbers,...

DR. Jenil Nayak Valsad: Can anyone answer how we can prepare curd without curd?We all know that just add some curd in milk and next day we have curd...but who and how first curd invented?

Dr. Nilesh Patel: Curd can b prepare without curd. Ayurved reference is also there. Apply tagar powder in vessel inside surface. And direct pour milk in that.

Ewen in villege farmer use some other method. As some citrus food and ghatki flower type   some other material used. Even if curd is not added to milk and use deep soil temperature......its also fermented and convert to curd but take little bit more time

DR. Jenil Nayak Valsad: In deep soil temperature it converted into paneer not curd....I found different types of effect by different medicines added in milk to produce curd....like if we use panchkol to prepare curd we can use that buttermilk in diarrhoea for both mandagni and control it.

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Compilation courtesy: Vd. Dhruti Kagrana