Curd

An Ancient Wonder food, curd or yoghurt is strongly antibacterial. Although it has a nutritive content similar to fresh milk, it has extensive special values for therapeutic purposes. During the process of making curd, ad predigest milk protein. These bacteria then inhibit the growth of hostile or illness-causing bacteria inside the intestinal tract and promote beneficial bacteria needed for digestion. Buttermilk, which has same nutritive and curative values as curd, is prepared by churning curd and adding water, removing the fat in the form of butter.
The germs, which give rise to infection and inflammation such as those, that cause appendicitis, diarrhea and dysentery, cannot thrive in the presence of lactic acid found in curd and buttermilk. A daily intake of 225 grams of curd reduces colds and other upper respiratory infections in humans.