It’s understandable to be confused given the different opinions floating around about curd and blood pressure. In the Siddha-Ayurvedic perspective, curd can be a bit complicated due to its multiple effects on the body, so I’ll try to clarify. Generally, curd has properties that may help balance Vata and Pitta doshas due to its sour and laxative nature. However, it also has the potential to increase Kapha dosha, which could indirectly influence high blood pressure if not consumed correctly.
For someone like you, who is dealing with hypertension, it’s ideal to consume curd in moderation and with a few adjustments. Look for varieties of curd that are low in fat to minimize the potential Kapha aggravation. Opting for homemade curd from skim or low-fat milk could be beneficial. It would be wise to add spices like cumin, coriander, or a pinch of black pepper to aid with digestion and prevent mucus formation, which can accompany Kapha increase.
Timing is important too. Consuming curd during the daytime, when your digestive fire (agni) is stronger, is optimal as it will help with proper digestion and assimilation without causing heaviness or lethargy. Avoid eating curd at night as it can disturb your digestion and increase Kapha.
Concerning the probiotics and gut health—yes, curd naturally contains probiotics, which support gut health and could help in maintaining a healthy metabolic function. Hence, keeping moderation as key, including curd could assist rather than hinder your current condition.
Lastly, always consult your primary healthcare provider to ensure these suggestions align with the dietary and medical advice tailored to your needs. Remember, integrating modern medicine with traditional wisdom should harmonize your treatment plan for a balanced approach.



