Dahi, or curd, is a nutritious probiotic food that is high in protein, vitamins, and minerals and low in carbohydrates. Buttermilk, raita, or yoghurt can be consumed with meals to improve flavour and speed up digestion. But Many people have Myths about curd, so let us burst out these curd myths together.
- Eating curd causes cold/cough or any other problem
No, curd does not cause cold & Cough, neither it increases, but curd has some properties that can give you relief from cold & cough, ZINC and probiotics present in it help in reducing the symptoms of cold and Makes your immunity strong.
- Should we stop eating curd in the evening or in cold weather??
No – You can eat curd in any season
This is also a very common misconception, you can eat curd without any problem even in cold, just keep in mind that its temperature should be normal or room temperature, it will not increase your cold at all.
- Curd is equally nutritious in any form
No. If you consume simple curd as it is made, it’s more beneficial. Always consume curd within a day after making or else its nutrients get reduced. Some people like curd sweet or sour, remember if you increase the amount of sugar in it, then its calories will increase, but if you add other substances like sugar powder instead of sugar or black salt instead of salt, it will be more beneficial, But eating Plain curd is more beneficial than mixing anything.
- If you have Lactose Intolerance then you cannot eat curd
Some people are allergic to milk products containing lactose, but curd contains less lactose than fresh milk. Curd is absolutely beneficial for lactose-intolerant individuals as it can make up for the nutrients you lack in milk.
- Is adding sugar to curd good for health? No – but why?
If you eat curd after adding sugar, then the quality of the bacteria present in it makes a difference, that is, its nutritional value decreases, apart from this, if you have diabetes, then your sugar will increase. In other cases, you will increase calorie intake, and carbohydrate content.
- Is adding salt to curd good for health? No – but why?
Just like sugar, if you are adding salt to curd, then you are definitely reducing its nutritional value, chemically processed table salt makes curd negligible, so use BLACK SALT / PINK SALT instead of salt.
- Which is the healthier option YOGURT or CURD
We know how to make curd, we add some part of the old curd to the newly multiplied curd, which increases the LACTOBACILLUS bacteria present in it and curd is formed. your old curd is sometimes thin, and sometimes it contains BACTERIA, it depends on the quality of the food, but it does not make it less nutritious. When it comes to Yogurt, it’s a product made by the company by using selected milk like skimmed, and toned milk, Low fat which is then fermented by using 2 bacteria LACTOBACILLUS & STREPTOCOCCUS THERMOPHILLUS due to which it can be stored in thousands of bottles / Cans with similar tastes & flavours in it.
Isn’t it preferable to use natural remedies rather than packaged goods, especially when it’s easy to make at home?
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