Curd, or yogurt as it’s commonly called in some places, is indeed a decent source of protein, but it might not be as protein-rich as some animal-based foods like chicken or fish. For those aiming for a natural or plant-based diet, curd can still be beneficial, particularly given its other nutritional offerings, like probiotics and calcium. One thing to note is that protein content varies depending on the type of curd. Homemade curd, for instance, might be lower in protein compared to Greek yogurt, which is strained and denser in protein.
In Siddha-Ayurveda, the emphasis on balance comes into play. Curd has a Kapha-increasing nature, which makes it potentially beneficial for Vata and nutritious if consumed in moderation. Overeating curd could exacerbate Kapha-related issues if that’s your dominant dosha. Ensuring your digestive fire, or agni, is balanced is equally crucial when consuming curd to assimilate its benefits optimally. Curd eaten during the day is typically more digestible, and it might be wise to pair it with herbs or spices like cumin or ginger to aid digestion.
To enhance your protein intake from curd, opt for varieties like Greek yogurt that have more protein. Including nuts and seeds like almonds or chia as toppings can complement your protein consumption. Various legumes like lentils or chickpeas are excellent plant-based protein sources you might consider incorporating alongside curd in meals. Always consider your personal prakriti and any existing imbalances before making dietary changes, and balance them with appropriate lifestyle choices. If protein is a primary goal, diversifying with diverse plant-based sources will help ensure nutritional needs are met.
