क्या हम सर्दी और खांसी में दही खा सकते हैं? - #44396

Consuming curd during a cold and cough can be a bit nuanced from an Ayurvedic perspective. Typically, Ayurveda suggests caution with curd during respiratory conditions such as colds or coughs. This is because curd is considered to have a kapha-increasing effect, which can lead to thickening of mucus and stagnation, thus potentially worsening congestion.

Interestingly, while curd does possess probiotic benefits, it is also heavy and cold in nature, properties that can aggravate kapha dosha. it’s this thick, heavy quality that could contribute to more phlegm production, potentially complicating your existing symptoms. However, if you’re very fond of curd, there are ways to mitigate its effects. Consuming it during the daytime, when your digestive fire (agni) is stronger, allows for better digestion.

A great way to adjust is by adding warming spices like black pepper, ginger, or cinnamon to your curd. These ingredients have heating properties that balance its heavy, cold quality and help counteract mucus production. It’s also advisable to avoid consuming it at night when digestion is naturally weaker.

If you seek to boost immunity through curd, you might opt for buttermilk instead. It’s a lighter alternative, and can be spiced similarly with cumin or ginger. Buttermilk offers many of the probiotic benefits curd does, without the heavy qualities that could exacerbate cold symptoms.

In your case, it might be worth temporarily reducing curd intake, or strictly moderating it with the above considerations. Paying attention to how your body personally reacts is essential. If symptoms worsen, it’s a clear sign your body isn’t responding well. If serious symptoms persist or worsen, medical attention outside of dietary adjustments can also be warranted, ensuring you are addressing more than just dietary preferences.