क्या दही और योगर्ट एक ही चीज़ हैं? - #42862

Curd and yogurt, though often used interchangeably, have key differences that can influence their effect on digestion. Both are fermented dairy products, but they differ in their fermentation process and probiotic content.

Curd is traditionally prepared by adding an acidic substance like lemon juice or vinegar to milk, which then allows natural bacteria present in the milk to ferment it. This process can vary slightly based on the method, leading to curd containing a wide range of beneficial but naturally occurring bacteria. In Ayurveda, curd (dahi) is known to stimulate “agni,” or digestive fire, enhancing digestion when consumed correctly. It’s generally advised to eat curd during daytime, as having it at night might lead to heavier digestion, especially if you are experiencing issues like bloating.

Yogurt, on the other hand, is made using specific bacterial cultures, like Streptococcus thermophilus and Lactobacillus bulgaricus, that’re added to pasteurized milk. These specific probiotics are scientifically validated to promote gut health by balancing intestinal flora and improving digestion. Probiotic yogurts often have added beneficial bacteria strains and can be a good choice if you’re looking to improve gut health, particularly if you’ve been having digestive issues like bloating.

In your case, if you’re finding discomfort after eating yogurt, it may be because some types, especially flavored versions, contain added sugars which can aggravate digestion. It’s best to choose plain, unsweetened yogurt or traditional curd. While experimenting with what works best, consider keeping a food journal to track what you eat and any symptoms. This can help you identify if a particular type is disruptive to your digestion.

Additionally, ensure you consume these fermented foods at the right time and in moderate quantities. In Ayurveda, it’s advised to avoid combining curd with fruits or having it fish which could disturb dosha balance. It’s crucial to consider your own body’s reaction, listen closely to its needs, and perhaps consult an Ayurveda practitioner who can offer a more personalized guidance based on your constitution. If the issues persist, don’t hesitate to consult a healthcare professional.

Curd and yogurt are quite similar, yet have distinct differences. Both are fermented dairy products made from milk, but the fermentation process is what mainly sets them apart. Curd is traditionally made by adding a bit of pre-existing curd to warm milk, initiating bacterial fermentation through naturally occurring lactic acid bacteria. Yogurt, especially the commercially produced kind, involves a more standardized process using specific bacterial cultures like Lactobacillus bulgaricus and Streptococcus thermophilus.

In terms of aiding digestion, both curd and yogurt offer benefits, but curd, with its wealth of naturally occurring probiotics from diverse micro-organisms, tends to be more aligned with the ayurvedic approach to balancing one’s digestive fire (agni) and supporting gut flora. Probiotic yogurt, however, may also serve similar purposes if it contains live cultures and minimal additives. The key here, is to choose plain, unflavored versions of either instead of the ones with added sugars which might not be helpful for gastrointestinal comfort.

Considering your digestive issues, it’s essential to focus on which one works best with your personal constitution. Since these symptoms suggest a potential imbalance in Vata dosha, opting for room-temperature and easily digestible curd, could provide relief. You may try eating a small bowl of curd with your lunch, to see how you feel after a week. Add minimal spice, perhaps a pinch of cumin for its carminative properties, aiding in gas relief and digestion.

Additionally, consuming these fermented foods with awareness of mealtime habits is just as important. Avoid consuming cold or refrigerated options as they might aggravate your symptoms. Balancing them with freshly cooked meals will help stabilize your digestion, focusing on food preparation and meal timing as per ayurvedic recommendations. Should symptoms persist or worsen, it’s advisable to consult both an Ayurvedic practitioner and a conventional doctor to explore the root cause.