Curd, or yoghurt, is a dairy product that ferments milk with bacteria. <\/p>\n
Curd made from toned milk has a low glycemic index and is rich in proteins and probiotics, making it beneficial for glucose metabolism. The fermentation process used to make curd from toned milk converts lactose into lactic acid, altering the protein structure and potentially aiding in glucose metabolism.<\/p>\n
Ways to Optimise Your Curd Consumption
\n\u2022 Consider consuming curd made from cow’s milk or full-fat milk alternatively to increase the fat content of your curd.
\n\u2022 You can include curd in your protein smoothies for a protein boost and creamy texture.<\/p>\n
\u2022 You may have curd along with some nuts for a healthy and filling snack.
\n\u2022 Try having curd in the form of vegetable raita for a nutritious and delicious side dish.<\/p>\n
The probiotic bacteria responsible for turning milk into curd is beneficial for your immune system and gut health. It is also easier to digest and can help in regulating the glucose curve. Additionally, lactic acid bacteria in curd may boost the immune system and aid digestion.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7080","post","type-post","status-publish","format-standard","hentry","category-nutrition"],"acf":[],"yoast_head":"\n