Why is curd not good for health? The surprising disadvantages explained

January 10, 2026 •

3 min read

While often praised as a probiotic superfood, excessive or inappropriate consumption of curd can trigger a range of adverse health effects, according to nutritionists and traditional systems like Ayurveda. Moderation and individual body tolerance are key.

Quick Summary

This article explores the health risks associated with curd, detailing its potential to cause digestive problems, exacerbate inflammation, and affect those with lactose intolerance or specific sensitivities.

Key Points

Digestive Issues: Excessive or inappropriate curd consumption can lead to bloating, gas, and indigestion, especially at night.
Inflammatory Response: The acidic nature of curd may worsen joint pain and inflammation in people with conditions like arthritis.
Respiratory Problems: Ayurveda links curd's mucus-forming properties to aggravated respiratory issues like asthma and sinusitis.
Lactose and Allergy Concerns: While lower in lactose than milk, curd can still cause discomfort for intolerant individuals, and dairy allergies can trigger severe reactions.
Weight Gain Risk: Full-fat versions, particularly when consumed excessively or sweetened, can contribute to unwanted weight gain.
Incompatible Combinations: According to Ayurveda, pairing curd with certain foods like sour fruits, fish, or hot spices can lead to digestive imbalance.

Curd, or dahi, is a staple in many cuisines, celebrated for its probiotic benefits and rich nutrient profile. However, it is not a universally beneficial food for everyone. Depending on an individual's constitution, consumption habits, and underlying health conditions, curd can sometimes do more harm than good. This exploration delves into the often-overlooked downsides of curd consumption.

Potential Side Effects of Curd Consumption

Digestive Discomfort and Lactose Intolerance

One of the most common reasons curd can be problematic is its impact on the digestive system, especially for those with sensitivities.

Bloating and Gas: While the fermentation process reduces lactose compared to milk, it's not entirely lactose-free. Individuals with lactose intolerance may still experience bloating, gas, and cramps from the remaining lactose.
Indigestion: Excessive intake can overwhelm the digestive system, particularly at night when metabolism is slower. The "heavy" nature of curd, as per Ayurveda, can lead to sluggish digestion and indigestion.
Disrupted Gut Balance: Overconsumption can disrupt the delicate balance of the gut microbiome, which is the very thing probiotics are meant to improve.

Aggravating Inflammatory and Respiratory Conditions

Curd's impact extends beyond the digestive tract and can affect systemic inflammation and mucus production.

Increased Inflammation: For those with existing inflammatory conditions like arthritis, the acidic nature of curd may trigger or worsen joint pain and stiffness.
Mucus Formation: According to Ayurvedic principles, curd's "cooling" and "heavy" properties can increase kapha dosha, promoting mucus buildup. This can aggravate respiratory issues like asthma, sinusitis, and chronic cough, especially when consumed at night or during cold weather.

Allergic Reactions and Histamine Intolerance

Curd is a dairy product, and some individuals have allergies or intolerances to dairy components.

Dairy Allergy: A true dairy allergy can cause symptoms ranging from hives and swelling to more severe reactions like anaphylaxis.
Histamine Intolerance: As a fermented food, curd contains moderate levels of histamine. People with histamine intolerance may experience various inflammatory or allergic reactions, such as skin rashes or acid reflux, from consuming curd.

The Ayurvedic Perspective on Curd

Ayurveda, the traditional system of medicine, emphasizes that curd is not meant for regular, indiscriminate consumption. It is considered heavy and promotes mucus formation, especially after sunset. It recommends moderating intake, consuming it only during the daytime, and never combining it with certain foods.

Curd vs. Yogurt: A Comparison

While the terms are often used interchangeably, there are key differences in preparation and bacterial cultures that impact their properties.


Feature	Curd (Dahi)	Yogurt
Preparation	Milk fermented using an acidic substance like vinegar or an existing curd starter.	Milk fermented using specific, standardized bacterial cultures (`Lactobacillus bulgaricus` and `Streptococcus thermophilus`).
Bacterial Strains	Contains a variety of naturally occurring lactic acid bacteria, with less standardized strains.	Contains specific, controlled bacterial strains, often resulting in a higher, more consistent probiotic count.
Texture	Varies widely based on preparation, from smooth to inconsistent.	Typically creamier and thicker due to controlled fermentation.
Digestibility	Can be heavier to digest for some individuals, especially with sensitive digestion.	The bacterial cultures can break down lactose more effectively, potentially making it more digestible for those with lactose sensitivity.
Suitability for Sensitivities	Less suitable for those with significant lactose or histamine sensitivities.	Plain varieties are often more suitable for sensitive individuals due to higher probiotic content aiding digestion.

Conclusion

Curd is not inherently bad for everyone, but its health implications depend heavily on individual constitution, moderation, and timing. For those with lactose intolerance, dairy allergies, inflammatory conditions, or respiratory issues, curd can exacerbate symptoms. The Ayurvedic perspective highlights the importance of eating curd at the right time (during the day) and in the right combination to prevent digestive and inflammatory issues. By understanding its potential downsides, individuals can make informed dietary choices and enjoy its benefits mindfully. If you suspect you are sensitive to curd, consider reducing your intake or trying alternatives like buttermilk, and always consult a healthcare professional for personalized advice.

For more information on the Ayurvedic perspective on curd and other dietary considerations, explore this comprehensive guide: Side Effects of Curd According to Ayurveda.

Frequently Asked Questions

Eating curd daily is not bad for everyone, but it can be problematic for certain individuals, such as those with lactose intolerance, sensitivities, or inflammatory conditions. Moderation is key.

According to Ayurveda, curd is heavy and mucus-forming, and eating it at night when digestion is slower can lead to mucus buildup, indigestion, and respiratory issues.

Yes, curd can cause bloating and gas, especially in large quantities or for people with lactose intolerance. Its heavier nature can be difficult for some digestive systems to process.

For some people with arthritis, curd's acidic and inflammatory properties may worsen joint pain and stiffness. It's advisable to monitor your body's reaction and consult a healthcare provider.

Consuming excessive amounts of full-fat or sweetened curd can contribute to weight gain, as it is calorie-dense. Opting for low-fat, unsweetened versions and maintaining portion control can help.

Homemade curd is often preferred as it lacks preservatives and added sugars. Store-bought options may contain added ingredients that counteract the health benefits.

Some people with mild lactose intolerance can tolerate curd better than milk because of its lower lactose content. However, severe intolerance may still cause symptoms. Greek-style yogurt is often recommended for better digestibility.