Mango and curd can be tricky combination from an Ayurvedic perspective, especially when considering the unique characteristics of both foods. In Ayurveda, it’s important to understand the concept of ‘Viruddha Ahara’ or incompatible food combinations. Both mangoes and curds have their own distinct properties that can affect digestion and health when consumed together.
Mangoes, by nature, are sweet and slightly astringent, while they have a heating effect on the body. Curd, on the other hand, is sour and cooling, with a tendency to increase Kapha and Pitta doshas. When both these qualities mix, it can lead to digestive imbalance. The combination of sweet with sour can be confuing to Agni, the digestive fire, leading to sluggish digestion or even ama, which is a kind of toxic waste produced when food is improperly digested.
Some people might not experience any immediate discomfort due to good digestion or strong Agni, but over time or in larger quantities, this mixture may lead to issues like bloating, gas, or upset stomach, especially in those with sensitive digestion. Everyone’s body is different, so reactions can vary.
If you’re fond of having them together, try consuming them in moderation and observe how your body reacts. If you notice any discomfort, it might be best to enjoy them separately. For a holistic approach, consider having curd with lighter fruits that are more compatible, like berries or bananas. Remember, balancing your food choices neeed not be rigid, just listen to your body and how it responds.
