Curd does indeed contain calcium, making it a valuable part of a diet focusing on bone health. In the context of your symptoms, it’s essential to consider both the quality and quantity of calcium sources in your diet. Curd, when derived from cow’s milk, is generally a good source of calcium, around 120 mg per 100 grams, but the actual content can vary based on fat content and preparation methods. For comparison, milk and cheese are likewise rich sources of calcium, with cheese often leading in concentration depending on the type.
Given your borderline low calcium levels, it’s wise to deliberately include diverse sources of calcium. While enjoying curd in your meals, ensure you’re using around 100 to 200 grams daily, but also incorporate other options like milk (a glass per day), cheese, and leafy greens like spinach or kale, which are jointly beneficial.
Since you mention weakness and discomfort in your bones, consider detoxifying your system and gently balancing your dosha. Focus on foods that enhance Agni (digestive fire), since proper absorption and assimilation of nutrients hinge on its balance. Sip warm water, include ginger tea, and avoid overly heavy or processed foods. This can improve how your body uses calcium.
Remember that sunlight exposure also helps in calcium absorption through Vitamin D synthesis, which is vital for bone health. Spend 15-20 minutes in the sun daily for better results. These combined steps will likely support better calcium management and improve your symptoms over time. However, if symptoms persist, it’s prudent to consult a healthcare professional.
