Based on traditional Ayurvedic principles, the potency (known as virya) of curd is considered hot.
While many people experience a cooling sensation or believe curd to be a cooling food, particularly in hot weather, its internal action or potency according to Ayurveda is heating.
Understanding Curd's Nature According to Ayurveda
In Ayurveda, foods are classified not just by their immediate temperature or how they make you feel initially, but by their long-term post-digestive effect (vipaka) and their inherent potency (virya).
According to the reference provided:
- Curd is a significant food item in various traditional Ayurvedic preparations.
- Although commonly perceived as cooling and having a cooling effect on the body, its potency is fundamentally hot.
- This hot potency influences how curd interacts with the body's doshas (Vata, Pitta, and Kapha).
Effects on Doshas
The hot potency of curd means it can have specific impacts on your internal balance:
- It helps to balance Vata dosha (associated with air and ether elements, often characterized by dryness and cold).
- However, it can vitiate or imbalance Pitta dosha (associated with fire and water elements, characterized by heat and intensity).
- It can also vitiate or imbalance Kapha dosha (associated with water and earth elements, characterized by coolness, heaviness, and congestion).
Therefore, while a small quantity might feel cooling on the tongue, its deeper effect on digestion and metabolism is heating.
Key Takeaway
When considering the effect of curd on the stomach from an Ayurvedic perspective, the primary factor is its hot potency. This is distinct from the common perception or temporary sensation of coolness.
In summary:
- Common Perception: Feels cooling.
- Ayurvedic Potency (Virya): Hot.
