Q: How does curd helpful in digestion and why should it be consumed after food? Are there in contradictions?
A: Yogurt [curd] is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar [lactose] produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
Yogurt has nutritional benefits beyond those of milk: people who are moderately lactose-intolerant can enjoy yogurt without ill-effects, because the lactose in the milk is converted to lactic acid by the bacterial culture. Yogurt also has medical uses, in particular for a variety of gastro-intestinal conditions and in preventing antibiotic-associated diarrhoea.
- One of the suggested benefits of yogurt is that it acts as a digestive aid as it has large amounts of B-complex vitamins. In the body, yogurt can encourage the growth of beneficial bacteria in the gut. It also helps to reduce inflammation in the body and assists in dealing with heat from the environment. Yogurt and yogurt-derived foods such as frozen yogurt and lassi [yogurt blended with water and digestive spices] provide wonderful antidotes to beat summer heat.
- We should eat the best quality yogurt without fruit and preferably organic. Although non-fat and low-fat varieties of yogurt are available, full-fat yogurt is most beneficial for children who require a healthy proportion of good fats in their diet to support the development of their brain. Soy yogurt and goat milk yogurt is also a good option for the lactose intolerant.
- As per research, there has not been any major prominent evidence stating any contradictions associated with it except that it can come in the way of people who are in to a weight loss programme when not eaten in moderation.
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