For better digestive health, we often include curd or buttermilk in our diet. But people often have a question as to which of the two, curd or buttermilk, is more beneficial for health. Some people consider curd to be more beneficial while some people prefer buttermilk. Often the debate continues regarding these two. If you are also confused about both, then today we are clearing your confusion. We talked to experts to find out about this. Dr. BhushanBhole, Senior Consultant (GI Surgery And Liver Transplantation) of PSRI Hospital has given the information. Let's know about this

Which is more beneficial curd and buttermilk?

Talking about curd is a type of dairy product. It is an excellent source of probiotics which promotes good bacteria in your intestine and boosts your digestion. It reduces the problems related to digestion and also maintains the body temperature whereas buttermilk is known for hydration. If your water loss is very high then you can maintain it with buttermilk. This is a kind of traditional drink which is made by churning curd with water, its taste is sour, which promotes healthy digestion, and helps in reducing acidity. Experts say that both are good for the stomach but when curd is churned to make buttermilk, its quality increases. Churning changes the structure of the protein present in buttermilk, making it easily digested.

Experts say that after understanding the properties of both, it is quite clear that both are beneficial for health. Consumption of curd is beneficial for gaining weight, whereas if you are on weight loss then you can churn curd and make buttermilk and drink it. It has fewer calories than curd. While curd provides probiotics, buttermilk promotes hydration bothhave tremendous benefits. You can include both in your diet as per your need.

Remember, curd and buttermilk have many benefits, but whenever you consume either of these, definitely pay attention to its quality. If you have any kind of health-related complaint, then definitely consult a doctor before consuming them.

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