When one is intent on getting the best benefit out of curd, one can choose between curd, probiotic curd and yoghurt. But, it really depends on what is the goal of a person. Is it just to cut down weight, or is it to add nutrition to the diet? In this article, we will delve into the various pros and cons of consuming curd.
The difference between curd and yoghurt
For most people, curd, probiotic curd and yoghurt are the same. In fact, many people use it interchangeably. But, processes for making curd and yoghurt are entirely different. Ananda Dahi is made by curdling milk with an acidic substance like lemon juice, vinegar or curd itself. Yoghurt is prepared through the process of homogenization and fermentation of pasteurized milk. Because of its probiotic content, yoghurt is considered healthier than curd.
Nutritional value of curd
Curd is an indispensable part of Indian cuisine. But, few of us know that it can also impart health benefits. It is a rich source of calcium and is loaded with several essential nutrients like vitamin B-2, vitamin B-12, potassium, and magnesium. Low fat curd is loaded with folates that get easily absorbed in the digestive system. Research suggests that it can also prevent peptic ulcers. Being a rich source of calcium, it prevents your body from releasing cortisol, a stress hormone. According to one Ananda Dairy Review, it has helped people who are obese. But it is equally good for people with hypertension.
Is yoghurt as good as curd?
Both curd and yoghurt contain live strains of Lactobacillus bacterium, but only yoghurt contains streptococcus thermophilus.
Yoghurt provides an impressive amount of protein for its consumers. It contains around 12 gm of protein per 200 gm. It is also good for your digestive system. Consuming yoghurt can reduce the uncomfortable symptoms of irritable bowel syndrome. Ananda Dairy Review suggests that it can boost metabolism by increasing the number of calories for users.
Benefits of Probiotic Curd
A starter culture rich in probiotics, a particular strain of bacteria that is good for the body, is used in preparing probiotic curd. While yoghurt can be said to be a true probiotic curd, low fat curd can offer the same benefits to consumers. Ananda Dairy Review shows that it is consumed by people who are suffering from diabetes and cardiovascular diseases.
Make the right choice
Ananda Dahi is preferred by consumers because of its low fat content. Despite being low in fats, its taste is as good as regular curd. People can hardly make out a difference. Like yoghurt or probiotic curd, it will speed up the weight loss process. Ananda Dahi is better for diabetics as there are no artificial sweeteners in it.
Conclusion
People who are suffering from obesity, high cholesterol or heart ailments can choose curd with a low fat content. It confers the same benefit as probiotic curd or yoghurt. In terms of taste, consumers will enjoy the same quality.
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