Eating fish and curd together is generally discouraged in Ayurveda because of their different energetic qualities and potential incompatibility, known as “Viruddha Ahara”. Fish is considered hot and unctuous, while curd is regarded as sour and cooling. When combined, these opposing qualities can disturb the digestive fire, known as agni, leading to various issues like indigestion or an upset stomach, which you seemed to have experienced that night.
Such combinations may possibly contribute to an imbalance between the dosha energies — particularly Pitta and Kapha. Pitta, associated with heat, can become aggravated by the fish’s inherent warmth and the sourness of curd. Simultaneously, the heaviness of curd can increase Kapha. This imbalance could result not only in digestive distress but occasionally might manifest skin issues for certain individuals.
Could these foods create “toxins”? Well, Ayurveda suggests that improperly digested food can form a toxic substance called “Ama”, which can disrupt the balance throughout our systems over time.
From a practical standpoint, it’s wise to avoid fish and curd together, especially if you have a sensitive constitution or noticed discomfort after consumption. To support digestion, try incorporating ginger or ajwain before or after meals, which can bolster agni and help mitigate these effects. Also, sipping warm water during meals can assist digestion, promoting balance.
Ultimately, while dietary guidelines like these are rooted in tradition, your unique constitution or Prakriti may dictate different tolerances and responses. If you continue to experience issues, it’s well worth consulting with an Ayurvedic practitioner for a personalized evaluation and guidance.
