Curd and yogurt are quite similar, yet have distinct differences. Both are fermented dairy products made from milk, but the fermentation process is what mainly sets them apart. Curd is traditionally made by adding a bit of pre-existing curd to warm milk, initiating bacterial fermentation through naturally occurring lactic acid bacteria. Yogurt, especially the commercially produced kind, involves a more standardized process using specific bacterial cultures like Lactobacillus bulgaricus and Streptococcus thermophilus.
In terms of aiding digestion, both curd and yogurt offer benefits, but curd, with its wealth of naturally occurring probiotics from diverse micro-organisms, tends to be more aligned with the ayurvedic approach to balancing one’s digestive fire (agni) and supporting gut flora. Probiotic yogurt, however, may also serve similar purposes if it contains live cultures and minimal additives. The key here, is to choose plain, unflavored versions of either instead of the ones with added sugars which might not be helpful for gastrointestinal comfort.
Considering your digestive issues, it’s essential to focus on which one works best with your personal constitution. Since these symptoms suggest a potential imbalance in Vata dosha, opting for room-temperature and easily digestible curd, could provide relief. You may try eating a small bowl of curd with your lunch, to see how you feel after a week. Add minimal spice, perhaps a pinch of cumin for its carminative properties, aiding in gas relief and digestion.
Additionally, consuming these fermented foods with awareness of mealtime habits is just as important. Avoid consuming cold or refrigerated options as they might aggravate your symptoms. Balancing them with freshly cooked meals will help stabilize your digestion, focusing on food preparation and meal timing as per ayurvedic recommendations. Should symptoms persist or worsen, it’s advisable to consult both an Ayurvedic practitioner and a conventional doctor to explore the root cause.
