{"id":85,"date":"2021-02-22T18:19:46","date_gmt":"2021-02-22T18:19:46","guid":{"rendered":"https:\/\/brimwithzest.com\/?p=85"},"modified":"2023-10-08T14:14:59","modified_gmt":"2023-10-08T14:14:59","slug":"curd-yogurt-difference-and-health-benefits","status":"publish","type":"post","link":"https:\/\/wpd.cloudron.us\/?p=85","title":{"rendered":"CURD \/ YOGURT &#8211; Difference and health benefits!"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_205144_0000-1024x576.png\" alt=\"\" class=\"wp-image-86\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_205144_0000-1024x576.png 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_205144_0000-300x169.png 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_205144_0000-768x432.png 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_205144_0000.png 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Are curd and yogurt super good foods? What is the difference between the two? Lets explore the health benefits and ayurvedic perspective of curd.<\/p>\n\n\n\n<p><strong>CURD<\/strong><\/p>\n\n\n\n<p>Curd is a staple food in the Indian sub continent. You will rarely come across an Indian who doesn\u2019t like curd. It is taken as curd rice, buttermilk or lassi depending on one\u2019s personal choice.<\/p>\n\n\n\n<p> Almost every household in India prepares curd on a daily basis. It is prepared by adding little  previously  made curd(starter) to warm milk . The  Lactobacillus bacteria in the starter  begins the fermentation process. It is then  let to set for few hours. After few hours the curd is ready to consume.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.03-1-1024x576.jpg\" alt=\"\" data-id=\"90\" data-full-url=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.03-1.jpg\" data-link=\"https:\/\/brimwithzest.com\/?attachment_id=90\" class=\"wp-image-90\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.03-1-1024x576.jpg 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.03-1-300x169.jpg 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.03-1-768x432.jpg 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.03-1-1536x864.jpg 1536w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.03-1.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.12-1-1024x576.jpg\" alt=\"\" data-id=\"91\" data-full-url=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.12-1.jpg\" data-link=\"https:\/\/brimwithzest.com\/?attachment_id=91\" class=\"wp-image-91\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.12-1-1024x576.jpg 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.12-1-300x169.jpg 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.12-1-768x432.jpg 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.12-1-1536x864.jpg 1536w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.12-1.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.32-1-1024x576.jpg\" alt=\"\" data-id=\"92\" data-full-url=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.32-1.jpg\" data-link=\"https:\/\/brimwithzest.com\/?attachment_id=92\" class=\"wp-image-92\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.32-1-1024x576.jpg 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.32-1-300x169.jpg 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.32-1-768x432.jpg 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.32-1-1536x864.jpg 1536w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-21-15.04.32-1.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">The fermentation process<\/h4>\n\n\n\n<p>Curd is produced by a  process called fermentation. The two  components of milk that take part in curd formation are the  sugar and protein present in milk. Lactose is the sugar and casein is the milk protein. &nbsp;When bacteria act on &nbsp;lactose , it undergoes fermentation producing lactic acid . The lactic acid decreases &nbsp;the pH and  clumps the &nbsp;protein molecules in the milk together. This is how the liquid milk becomes semisolid curd or yoghurt.<\/p>\n\n\n\n<p><strong>YOGURT<\/strong><\/p>\n\n\n\n<p>Yoghurt &nbsp;is&nbsp; a Turkish term which means thick sour milk. Like curd, yogurt is made in the households of western countries by fermenting  milk.The strains of bacteria in yogurt  may vary from the Indian curd due to  climatic and geographic difference. <\/p>\n\n\n\n<p>Yogurt  has been in European and&nbsp; Eurasian cuisine for millenniums .Yogurt is the term now commonly used all over the world for fermented milk.<\/p>\n\n\n\n<p><strong>STORE BOUGHT YOGURT<\/strong><\/p>\n\n\n\n<p>Two  specific strains of bacteria, namely , Streptococcus thermophilus and Lactobacillus &nbsp;bulgaricus are used for fermentation in commercially made yogurt.They may also contain preservatives, sweeteners and flavours.<\/p>\n\n\n\n<p><strong>GREEK YOGURT<\/strong><\/p>\n\n\n\n<p>Greek yogurt is the thicker version of yogurt. It is made by straining the liquid from  yogurt. It is creamier and richer to taste.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Are they superfood?<\/h4>\n\n\n\n<p>Curd\/ yogurt is a good source of protein , calcium and a moderate source of  Vitamin B 12 and magnesium. Apart from these they are a very important dietary  source of probiotic bacteria. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.21.18-1-1024x576.jpg\" alt=\"\" class=\"wp-image-105\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.21.18-1-1024x576.jpg 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.21.18-1-300x169.jpg 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.21.18-1-768x432.jpg 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.21.18-1-1536x864.jpg 1536w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.21.18-1.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Good Vs Bad bacteria<\/strong><\/p>\n\n\n\n<p>Probiotics are friendly gut bacteria that contribute to our health. They work on the principle good outnumbering the bad .They multiply in the gut and do not allow bad bacteria to grow.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.59.18-1024x576.jpg\" alt=\"\" class=\"wp-image-101\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.59.18-1024x576.jpg 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.59.18-300x169.jpg 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.59.18-768x432.jpg 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.59.18-1536x864.jpg 1536w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.59.18.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Any probiotic bacteria , to reach the gut , where they are going to stay , have to pass through two danger zones . One is the gastric juice which is strongly acidic&nbsp;and the &nbsp;next is the strong alkaline pH of bile salts in the small intestine. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.17.57-1024x576.jpg\" alt=\"\" class=\"wp-image-93\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.17.57-1024x576.jpg 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.17.57-300x169.jpg 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.17.57-768x432.jpg 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.17.57-1536x864.jpg 1536w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.17.57.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Research has confirmed that many bacteria present in curd like <u> Lactobacillus fermentum Lactobacillus casei and Lactobacillus acidophilus<\/u>&nbsp; can thrive&nbsp; in these areas &nbsp;and enter&nbsp;the colon safely.<\/p>\n\n\n\n<p>The Lactobacillus bacteria  produce lactic acid and decrease the gut pH. Many disease causing bacteria do not survive&nbsp; this pH and will not be able multiply. <\/p>\n\n\n\n<p>Also, they produce a substance called <em>bacteriocin<\/em> .This  is toxic to many  bacteria. Moreover, they competitively adhere to the intestinal mucosa, not giving opportunity for other bacteria to flourish.This is how probiotic bacteria maintain the balance between good and bad bacteria.<\/p>\n\n\n\n<p><strong>Boost immunity<\/strong><\/p>\n\n\n\n<p>They boost our immunity by interacting with the immune cells and &nbsp;produce&nbsp; various chemical messengers to activate the immune system.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_205445_0000-1024x576.png\" alt=\"\" class=\"wp-image-107\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_205445_0000-1024x576.png 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_205445_0000-300x169.png 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_205445_0000-768x432.png 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_205445_0000.png 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Regulate blood cholesterol<\/strong><\/p>\n\n\n\n<p>These bacteria&nbsp; help in controlling blood cholesterol levels and increase HDL Cholesterol.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.39-1024x576.jpg\" alt=\"\" class=\"wp-image-95\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.39-1024x576.jpg 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.39-300x169.jpg 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.39-768x432.jpg 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.39-1536x864.jpg 1536w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.39.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Vitamin synthesis<\/strong><\/p>\n\n\n\n<p>They also produce many B complex vitamins such as biotin, cobalamine, folate, nicotinic acid, pantothenic acid, pyridoxine, riboflavin, thiamine and &nbsp;vitamin K in our gut .<\/p>\n\n\n\n<p><strong>Prevent leaky gut<\/strong><\/p>\n\n\n\n<p>The lining cells of our intestine are closely attached to each other. This prevents bacteria and toxins  entering the blood circulation . Leaky gut is a condition in which the tight junction between the intestinal cells is not present .This results in intestinal toxins and bad bacteria entering the blood . Lactobacillus bacteria a express tight junction proteins in the intestinal lining cells . These proteins close the gap between cells and make it leak proof.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.57.20-1024x576.jpg\" alt=\"\" class=\"wp-image-96\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.57.20-1024x576.jpg 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.57.20-300x169.jpg 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.57.20-768x432.jpg 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.57.20-1536x864.jpg 1536w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.57.20.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>&nbsp;<strong>These bacteria also play a role in preventing <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Irritable bowel syndrome<\/li><li>Inflammation of the gut <\/li><li>Antibiotic induced diarrhoea<\/li><li>Cancer<\/li><li>Allergies<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/0001-15716699136_20210119_164432_0000-1024x576.png\" alt=\"\" data-id=\"97\" data-full-url=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/0001-15716699136_20210119_164432_0000.png\" data-link=\"https:\/\/brimwithzest.com\/?attachment_id=97\" class=\"wp-image-97\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/0001-15716699136_20210119_164432_0000-1024x576.png 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/0001-15716699136_20210119_164432_0000-300x169.png 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/0001-15716699136_20210119_164432_0000-768x432.png 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/0001-15716699136_20210119_164432_0000.png 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_215432_0000-1024x576.png\" alt=\"\" data-id=\"98\" data-full-url=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_215432_0000.png\" data-link=\"https:\/\/brimwithzest.com\/?attachment_id=98\" class=\"wp-image-98\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_215432_0000-1024x576.png 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_215432_0000-300x169.png 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_215432_0000-768x432.png 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/20210131_215432_0000.png 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">How to eat?<\/h4>\n\n\n\n<p>It is best to consume curd fresh , at room temperature .The bacteria are metabolically active at 37 &#8211; 45 \u2070 celcius.<\/p>\n\n\n\n<p> When cooled to low temperatures, the bacteria become dormant or inactive. They become active once the  temperature increases above 30 \u2070 celcius . Heating curd above 55 \u2070 celcius  kills the bacteria. The curd loses its probiotic quality.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-4 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.20-1024x576.jpg\" alt=\"\" data-id=\"99\" data-full-url=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.20.jpg\" data-link=\"https:\/\/brimwithzest.com\/?attachment_id=99\" class=\"wp-image-99\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.20-1024x576.jpg 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.20-300x169.jpg 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.20-768x432.jpg 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.20-1536x864.jpg 1536w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.58.20.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.19.26-1024x576.jpg\" alt=\"\" data-id=\"100\" data-full-url=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.19.26.jpg\" data-link=\"https:\/\/brimwithzest.com\/?attachment_id=100\" class=\"wp-image-100\" srcset=\"https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.19.26-1024x576.jpg 1024w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.19.26-300x169.jpg 300w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.19.26-768x432.jpg 768w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.19.26-1536x864.jpg 1536w, https:\/\/wpd.cloudron.us\/wp-content\/uploads\/2021\/02\/Capture-2021-02-22-10.19.26.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ayurvedic perspective of curd<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>Ayurveda recommends eating fresh, well set , sweet curd which has not turned sour.<\/li><li>It improves taste and is an appetizer.<\/li><li>It improves strength and immunity<\/li><\/ul>\n\n\n\n<p>Ayurveda does not recommend eating curd during night as it is heavy to digest and can increases mucus secretion. when curd is fermented for too long , it turns sour. Sour curd  is hot in potency  and one should not  eat sour curd  if symptoms of hyper acidity and inflammation are present. <\/p>\n\n\n\n<p><strong>The takeaway<\/strong><\/p>\n\n\n\n<p>Curd\/yogurt is a nutritious , probiotic food with science &#8211;  backed   benefits . It is a comfort food and a  staple across the Indian sub continent. It is best to have  homemade curd or yogurt , which is really easy to make. Fresh curd or yogurt by itself is sweet and has a warm flavour without any added sweeteners , flavours and preservatives. Make sure to include it in your daily diet!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Are curd and yogurt super good foods? What is the difference between the two? Lets explore the health benefits and ayurvedic perspective of curd. CURD Curd is a staple food in the Indian sub continent. You will rarely come across an Indian who doesn\u2019t like curd. It is taken as curd rice, buttermilk or lassi &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/wpd.cloudron.us\/?p=85\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;CURD \/ YOGURT &#8211; Difference and health benefits!&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[108],"tags":[29,42,45,47,49,54,69,95],"class_list":["post-85","post","type-post","status-publish","format-standard","hentry","category-nutrition-and-wellness","tag-curd","tag-gut-health","tag-health","tag-immunity","tag-inflammation","tag-leaky-gut","tag-probiotic","tag-yogurt","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>CURD \/ YOGURT - Difference and health benefits! - Brim with Zest<\/title>\n<meta name=\"description\" content=\"Are Curd and yogurt super good foods ? 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