According to Ayurvedic understanding, yoghurt is not really a food, but an adjunct to food.  It is a great probiatic in small amounts, but a channel blocker in large quantities.  Hence those of us who are eating large meals of yoghurt with a sweet taste will ultimately cause the finer channels in our bodies to be blocked.  The penalty for over indulgence is congestion that can take the form of coughing, wheezing, mucus discharge from the mouth, chest infection, halitosis, poor appetite, headaches, fungal infection and fatigue.

Ayurveda recommends taking yoghurt in small amounts, one or two tablespoons, with Ayurvedic salt (Saindhava) and/or pepper (Pippali), once or twice a day.  Yoghurt consumption needs to be decreased in cold, damp weather.  Over brewed yoghurt with a tart or sour taste is considered evil is the Ayurvedic tradition as, inevitably, there will be a severe acidic effect on the body.  We should also avoid yoghurt with added milk solids or sugar, as it increases the channel blocking power.  Choose organic.

Consumption of yoghurt after dark is not recommended, especially in winter, and never mix milk at the same sitting as this may cause indigestion.

According to a study by Australian Naturopath J.Hawrelak, and published in the “Journal of the Australian Traditional Medicine Society” March 2002, expensive probiotic powders and capsules are less effective than a dash of yoghurt.  Save money and have a dollop of yoghurt with Ayurvedic salt (Saindhava) and/or pepper (Pippali) for an excellent probiotic and digestive effect.

Yoghurt is a great medicine but once the line of excess is crossed, yoghurt can be a potent poison!  In the light of Ayurvedic knowledge, you an maintain your health in balance by choosing and taking your yoghurt wisely.

 Ref: “The Complete Ayurvedic Cookbook” by Jay Dharma Mulder