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Curd or Yogurt is one among dairy products growing immensely these days. It has played an important role right from eating to rituals. Let’s take a look at this yogurt today so that we realize it’s importance (Quality and Quantity wise) in our life. We see people consuming yogurt mainly in form of dips, for marination, dressing for salads and desserts as well. Yogurt is nothing but Bacterial fermentation of milk. Its available in different forms now-a-days Let’s have a look at different types (Swiss, Greek) and nutrition values. There are flavoured yogurts i.e. Swiss, sweetened yogurt or stirred yogurt. Yogurt can also be used in different form i.e. by straining water from set yogurt, known as Greek yogurt. Swiss yogurt is made from cultured milk that is incubated and cooled in a large vat, then stirred to give it a thinner, creamier consistency. Also yogurt can be consumed in form of buttermilk where it is churned and water is added generously to give it a liquid form. However, there are various sources stating the nutrition value of yogurt but they are no sufficient high quality clinical evidences to conclude than consuming yogurt lowers risk of certain diseases or improves heath. According to Ayurveda, it is known as दधि (Daadhi). Its various attributes are explained in ancient treatises. There are various description regarding दधि i.e. it’s attributes, the time of consumption, different types and their attributes regulation with which daadhi should be consumed. Yogurt is considered to be a food item which increases Kapha and Pitta in body. It is basically sour in taste (yes and not sweet which is trending these days in markets) and has abhisyadhi [i.e. substance that creates secretions and obstructs the body channels] quality so increases obstruction in various channels in body. It is heavy to digest as well as of hot potency.


There are rules regarding how to consume yogurt so as to avoid the side effects.

  • Yogurt should not be consumed at night

  • It should be totally avoided during Sharad rutu [i.e. autumn], Vasant rutu [i.e. spring] and Grishma rutu [i.e. summer].

  • Yogurt should never be heated.

  • Also at the same time it is not considered to be a food item which should be consumed on a regular basis and considered to give ill effects if done so. Skin diseases, rhinitis, nasal allergies, asthma, chronic cough and cold, acidity, diabetes, obesity are just to name a few.

However, there are certain substances mentioned like moong daal, honey, ghee sugar and amla which should be definitely mixed with curd (either of them) according to need of situation to minimise the ill effects of consumption of yogurt. Make it a point that minimize not to diminish. Also last but not the least when yoghurt is prepared in traditional Indian way (by boiling milk and adding curd as a culture medium at specified temperature so that you get yoghurt in 8 to 10 hrs) and made out specially from cow’s milk it has got benefits too but still not to be consumed on regular basis. The yoghurts which we consume these days which are prepared and stored for even a month at times are sure to cause you side effects rather than getting benefits.

If you need more details, please feel free to drop me an e-mail on

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