Curd, known as yogurt in the West, can be both beneficial and tricky depending on your body’s specific constitution and current state of imbalance. In Siddha-Ayurvedic principles, a fungal infection suggests a possible excess of Kapha and possibly Vata due to dampness and stagnation in the body. Probiotics like those found in curd indeed support healthy gut flora, which can be an ally in building immunity and fighting infections. They might offer the immune system a better chance to deal with the overgrowth of harmful fungi.
However, in some individuals, the moist, cold quality of curd may aggravate Kapha, potentially worsening things. It’s said hot, spicy, and dry foods generally help reduce Kapha, while cold and moist ones can increase it. This is where it gets personalized: if your prakriti, or inherent constitution, leans towards Kapha, or if you have imbalances related, consuming too much curd might not be ideal.
It’s advisable to consume curd during the day when digestion is stronger, perhaps instead of at night. You might also want to spice up your curd with a bit of ginger or black pepper to pacify Kapha and aid digestion. This not only helps with the probiotic benefits but reduces the possible dampening effects.
If the infection persists, or symptoms seem severe, working alongside an Ayurvedic practitioner could help you ascertain the best dietary and lifestyle adaptations. Remember, it’s not just about the curd; balancing your doshas through an overall harmonious diet and lifestyle is essential in managing and healing such conditions. And since you’re on antifungal meds, always consider their interactions with natural remedies, focusing on consistent, sensible use rather than overdoing it.
