Curds / yogurt / dahi are a dairy product made from curdling milk. It is widely consumed, not only in all parts of India but around the world in various forms such as cottage cheese, kefir, tarte, etc. Tastes for curds and preference vary widely, some prefer it fresh, some tangy, some sweet and some spiced. Consistencies of curd also vary.

Usually have two kinds of cultures: Lactobacillus bulgaricus and Streptococcus thermophilus. Rich in calcium, protein, live active cultures and all the benefits of milk, curds is an important source of nutrition.


The probiotics in curds have an amazing ‘regulizer’ of bowel movements and providing the gut with ‘good bacteria’ that help in the proper digestion of food. Believed to avoid gas and cause regular and easy bowel movements.
High protein content helps in weight control.
Calcium in curds and yogurt is very good for bone and teeth health. Other constituents like potassium, magnesium and phosphorous support the mechanism.
Consumption of curds may discourage incidence of vaginal infections in women with diabetes.
Curds is said to help the immune system by stabilizing the environment in the gut.
Curds are believed to affect serotonin levels and stabilize moods and avoid despair.
Helps control blood pressure.
It has been found that people with lactose intolerance can tolerate some amount curds and get the benefits of milk and dairy products.
As a beauty aid, yogurt is used to massage into skin for it’s bleaching, cleansing and lubricating qualities.
Applied in the hair for about 20 minutes, it makes the hair shiny, healthy and dandruff free.
When to avoid

Some believe that curds should be avoided at night and in the winter as it increases the ‘kapha dosha’.
In some instances, excess curd consumption intensifies joint pains.
Lactose intolerant people must not consume too much curd.
Excessive daily consumption of curds may lead to weight gain.
Other considerations

Use only moderate amounts of sugar or salt with curds. Do not burden the benefits of curds with the ills of too much sugar.

Numerous online content and websites were consulted for the writing of this article. This article is an attempt at consolidate the information. The best source of information is your doctor and this article is not intended to replace medical advice.

Written and amalgamated by Dr Archana Naidu-Komandur, BDS, DDS, PG, FAGD

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