Curd And Fish Eat Together

Question

I’ve heard mixed opinions about whether it’s okay to eat curd and fish eat together. Some people say it’s perfectly fine, while others claim it can cause health problems like indigestion or even skin issues. I usually enjoy eating curd with my meals, but now I’m hesitant to pair it with fish dishes. Is there any truth to this?

Does Ayurveda specifically warn against eating curd and fish eat together? If so, what’s the reasoning behind it? Is it because of their different digestive properties, or does the combination actually create toxins in the body? I’ve also heard that eating curd with fish can lead to allergic reactions or worsen conditions like eczema. Could that be true?

Another thing I’m curious about is whether the preparation of the fish or curd makes a difference. For example, is it safer to eat grilled fish with plain curd compared to fried fish or spicy curries? Does adding spices like turmeric or cumin to curd neutralize any potential negative effects?

I want to be cautious but also don’t want to give up on a combination I enjoy without solid reasons.

Dr Sujal Patil · Accepted Answer

In Ayurveda, the combination of curd (yogurt) and fish is generally discouraged due to their contrasting digestive properties and the potential for creating Ama (toxins) in the body. Here’s why:

Ayurvedic Reasoning:
Curd (Yogurt) is considered a heavy, sour, and cooling food, whereas fish is seen as lean, hot, and easily digestible. The combination of these two foods with opposing qualities can lead to digestive imbalance. This can result in indigestion, bloating, and the formation of Ama (undigested food that can turn into toxins in the body), which may contribute to skin issues like eczema or other allergic reactions.
According to Ayurveda, consuming incompatible foods can disrupt Agni (digestive fire), leading to poor digestion and possible imbalances in the body’s doshas. When Agni is weak, food doesn't get digested properly and can lead to the creation of toxins.
Health Problems:
There’s a belief that combining curd and fish can worsen Pitta-related conditions, such as skin inflammation, acne, or eczema, because both curd and fish can stimulate heat in the body, especially if the fish is fried or spicy.
Indigestion, gas, and bloating are commonly reported issues when eating curd and fish together, especially if the fish is oily or heavily spiced.
Preparation Considerations:
The preparation of both fish and curd can influence the potential for digestive discomfort:
Grilled fish with plain curd may be less problematic than fried or spicy fish with curd, as grilled fish is lighter and less likely to cause digestive stress.
Adding digestive spices like turmeric, cumin, or coriander to curd may help neutralize some of the heating effects, but it still may not completely counterbalance the incompatibility between curd and fish.
Potential Alternatives:
If you enjoy curd with fish, wait for some time between consuming the two. Consider eating them separately during the meal, rather than mixing them.
You could also try plant-based yogurts (like coconut or almond yogurt) which are generally considered lighter and may be less likely to cause digestive issues when paired with fish.
Conclusion:
While there’s no universal harm in consuming curd and fish together, Ayurvedic tradition suggests it can lead to digestive disturbances and skin issues for some people, especially those with Pitta imbalances or sensitive digestion. If you want to continue enjoying both, moderation and preparation methods matter: choose grilled fish, avoid heavy or spicy curries, and possibly eat them separately to reduce the risk of discomfort.

Dr. Ayush Varma · Answer

That's a good question and one that often comes up in Ayurveda. You're not alone in wondering about this combo! According to Ayurveda, certain food combinations, known as "viruddha ahara," can create imbalances in the body or interfere with digestive processes. Fish and curd together are usually considered an incompatible combination in traditional texts like Charaka Samhita. The base reason is their differing digestive properties. Curd is heavy and tends to produce heat and moisture, while fish is also heating but predominantly seen as moist. Both are rich and can burden the digestive system when eaten together, leading to ‘ama’ — the term for toxins.

These “toxic reactions” don’t mean there’s an instant adverse effect. It’s more subtle, affecting people over longer periods. Symptoms could include indigestion, skin issues or worsen conditions like eczema, which might be why you’ve heard of such issues. Although allergic reactions are complex and vary per individual, Ayurveda says it could aggravate allergic tendencies in some folks.

Preparation indeed could make a difference. If the fish is light, like grilled with minimal spices, and the curd is plain and not too sour, it’s less likely to create problems because the digestive burden is reduced. But Ayurveda suggests that fundamentally the combination is still not really aligned with ideal disharmony.

And adding spices, like cumin or turmeric, to the curd, while it helps digestion to some extent overall, isn't claimed to neutralize all the negative effects of combining fish and curd.

One thing to remember is that Ayurveda places importance on individuality — each person’s digestion is different. So, some people might handle this combination better than others. If you decide to try it, pay close attention to how your body reacts.

It's best to be cautious, but moderation is the key if you still enjoy this combo occasionally. If you’ve noticed discomfort after eating fish and curd together, it might be worth considering alternatives or adjustments that align better with Ayurveda's wisdom. If skin or digestive issues persist or worsen, maybe consulting an Ayurvedic practitioner for a personalized approach would be helpful!

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