A scoop of good health

Curd,an integral part of Indian cuisine,is universal in its appeal.

Curd,an integral part of Indian cuisine,is universal in its appeal. Curd features in many Indian meals throughout the country and is consumed plain or as raita,lassi (buttermilk),smoothies,shrikhand or mishti doi.
Though famous the origins of curd remain unclear. The Turkish had an affinity to it and Bulgarians,known for their longevity,attributed their health to eating yoghurt.

To make yoghurt,milk is treated with bacteria (lactobacillus bulgaricus) to convert the sugar to lactic acid. This then curdles the milk and acts as a preservative. Commercially,thickeners like starch,pectin or agar may be added along with other acid producing strains of bacteria. Some manufacturers add acid producing bacteria back to yogurt. When buying commercial yogurt,look for those that feature live cultures or living yoghurt cultures on the label.

Yoghurt contains the same nutrients as the milk it is prepared from: this also includes the high calcium content. The sugars (carbohydrate),proteins and fats are broken into simple forms and yoghurt therefore is also called predigested food. This makes it suitable for children too. Those who are intolerant to lactose (milk and sugar) are able to tolerate yoghurt as the sugar breaks down to lactic acid. Further,the bacteria also aids in better absorption of nutrients particularly calcium and B vitamins. Calcium is best absorbed in an acidic medium along with phosphorus and vitamin D; these are provided in yogurt. Therefore,liberal consumption of yogurt in childhood can help prevent osteoporosis later in life.

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The benefits of good bacteria in curd are certainly not modest. Not having the right bacteria in your gastrointestinal tract,as can happen with poor diets or during illnesses,does not allow for optimal absorption of vitamins and minerals present in food. The beneficial bacteria help in better absorption of nutrients and also inhibit the growth of undesirable and disease causing microflora (bacteria,fungi and yeast) in the gut. They also aid in digestion and are used in the treatment of several gastro-intestinal conditions,including bloating,flatulence,diarrhea and irritable bowel syndrome.

According to a study,eating 250 ml of live yogurt on a daily basis helped women in recovering from vaginal thrush. Application of yogurt to the affected areas 2-3 times daily helped relieve itching and clear infections.
Good bacteria are also important for aiding immune function,as they boost the number of white blood cells in the blood stream. Yogurt is also known to help individuals who are immuno-compromised like the elderly and those suffering from prolonged illness. It is also advisable to include extra helpings of yoghurt during and after antibiotic therapy.

The belief that yogurt protects against coronary artery disease by lowering blood cholesterol arose from observations of the Masai tribe of East Africa. They consume large amounts of food containing yoghurt and maintain low blood cholesterol levels.

In addition,yogurt contains modified fatty acids,known as conjugated linoleic acid (CLA). CLAs,are known to halt progression of free radicals (that damage healthy cells) and play a powerful protective role in disease prevention even in low doses. This may partly explain yogurts abilities to prevent cancer and heart disease. It must be remembered that yogurt should not be prepared from full fat milk as it would increase the fat and calorie value. Indulgence in pre-sweetened yogurt or artificially sweetened varieties diminishes the benefits of CLA.