Dahi and yogurt are often thought to be the same thing, but they actually have some differences that can impact your digestion. From the Siddha-Ayurvedic perspective, dahi is more closely aligned with traditional methods because it is made with natural cultures sourced from fresh milk, typically without additives. Yogurt, on the other hand, is more commercial, and can sometimes contain stabilizers, flavors, and preservatives that might not be as beneficial for everyone’s digestive health.
Dahi, being traditionally prepared, often contains probiotic bacteria that are more active and beneficial for gut health. It generally has a balanced sour quality, which can be more easily digested and help strengthen the agni, or digestive fire, possibly explaining why you felt less bloated when consuming it. Yogurt, depending on how it’s made, might not provide the same benefits due to potential additions that disrupt natural flora.
With a focus on Ayurveda, integrating dahi into your diet could support a better digestive balance. One suggestion is to have dahi with lunch, rather than dinner, as it can be easier to digest when your digestive fire is naturally stronger. You can consume it plain, or with a pinch of cumin or black salt, which can further aid in digestion.
Given your experience with bloating, it may indicate a mild dosha imbalance, possibly with an increase in vata, which dahi can help pacify. Keep observing how your body responds, and adjust as needed. Your instinct to lean into dahi seems intuitively right; continue to incorporate it while maintaining a balance with other dietary components.
If you’re ever unsure, always good idea to discuss changes with a health professional, just to ensure you’re on the right track.
