By Bornika Das
April 26, 2024
Karela, also known as bitter gourd, is a renowned vegetable that possesses numerous health benefits. It is nothing less than a boon to diabetic patients and also helps in managing weight and lowering cholesterol level. On the other hand, yoghurt or dahi is the staple in many diets worldwide. It cools the body and is good for digestive function. However, despite their individual nutritional values, comsuming karela and dahi together may not be the best dietary choice. Here are the reasons why:
Karela is a bitter vegetable and dahi is a cooling dairy product. When consumed together, their opposing properties can lead to an imbalance in the digestive system, causing discomfort and indigestion.
Karela contains compounds like charantin and momordicin, which aid in regulating blood sugar levels. However, when combined with dahi, these compounds may interact unfavourably, potentially hindering the body's ability to absorb essential nutrients.
The combination of karela's bitter taste and dahi's cooling properties can disrupt the digestive fire, or Agni, in Ayurvedic terms. This imbalance may lead to digestive disturbances such as gas, bloating, or acidity.
Dahi contains probiotics, which promote gut health by supporting beneficial bacteria. However, consuming it with karela, which possesses antimicrobial properties, may interfere with the growth and activity of these helpful microbes.
According to Ayurveda, foods are categorized based on their inherent qualities, including temperature. Karela is considered 'hot' in nature, while dahi is 'cooling.' Combining foods with such contrasting temperatures can disturb the body's equilibrium and weaken digestion