CLAIM:
Consuming curd in winter does not cause colds or coughs and is safe to eat during colder months.
FACT:
True. Consuming curd in winter is safe for most people and does not cause colds or respiratory infections. Scientific studies show that probiotic fermented dairy products may actually help reduce the duration and risk of upper respiratory tract infections by supporting gut health and immunity. While some individuals may experience a temporary mucus sensation after eating curd, experts clarify that this is an individual response and not a cause of infection; there is no medical reason to avoid curd during winter unless advised otherwise for specific health conditions.
Winters are here, and with the drop in temperature comes a familiar warning in many Indian households - “Dahi mat khana, sardi ho jaayegi.” For generations, curd has been labelled a strict no-no during colder months, believed to trigger colds, cough, and throat infections. But is this age-old 'wisdom' backed by science, or is it just another food myth passed down?
Amid this long-standing belief, a viral Instagram reel posted by dietician Bhawesh Gupta, who has 7.18 lakh followers, has reignited the debate around curd consumption in winters.
In the reel, Bhawesh challenges the idea that curd should be avoided in cold weather, arguing that both Ayurveda and modern nutrition science paint a very different picture.
“We all have heard since childhood that if curd is cold, then you should not eat it in winters,” Bhawesh says in the video. “But Ayurveda has proven that curd is warm in nature. According to Ayurveda, curd is ushna (warm), and you actually get more benefits if you consume it during winters.”
He further adds that modern research supports this traditional view. “Fermented dairy products like curd help improve immunity, which reduces the risk of respiratory tract infections in winters,” he explains, noting that curd is rich in probiotics - beneficial bacteria that aid digestion and support gut health. Bhawesh also highlights its nutritional value, calling curd “a good source of protein, calcium, and vitamin B12.”
Is consuming curd safe in winter?
From an Ayurvedic perspective, curd (dahi) is described as having ushna virya, or a warming potency. Practitioners believe that this inherent warmth makes curd more suitable during colder months, when the body needs foods that support internal heat.
According to Ayurveda, this warming quality of curd may help improve digestion, maintain body warmth, support metabolism, and prevent winter-related sluggishness. Another concept often cited is agni, or digestive fire. In winter, “Agni (digestive fire) is naturally strong. This allows the body to digest heavy foods like curd easily. Thus, curd becomes a supportive food in winter for balanced digestion and nourishment.”
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Modern science also examines curd through its effects on immunity and respiratory health, particularly the role of fermented dairy products in reducing the risk and duration of respiratory tract infections.
A 2010 controlled trial involving 1,072 elderly participants examined the effects of a fermented dairy product containing the probiotic strain Lactobacillus casei. Participants consumed either 200 grams per day of the fermented product or a non-fermented control dairy product for three months, followed by one month of follow-up.
The study found that while the number and severity of infections did not differ significantly between groups, the fermented dairy product significantly reduced the duration of common infectious diseases, especially upper respiratory tract infections.
The average duration per episode of infection was 6.5 days in the fermented group compared to 8 days in the control group, and cumulative illness duration was also shorter. The authors concluded that “consumption of a fermented dairy product containing the probiotic strain L. casei in the elderly was associated with a decreased duration of CID (common infectious diseases) in comparison with the control group, especially for URTI such as rhinopharyngitis,” and noted that the product was safe and well tolerated.
Stronger evidence comes from a 2021 systematic review and meta-analysis that pooled data from 22 randomised controlled trials involving 10,190 participants, including children, adults, and elderly populations. Researchers analysed the effect of probiotic fermented dairy products on respiratory tract infections.
The meta-analysis found that consumption of probiotic fermented dairy products was associated with a 19 per cent reduction in the overall risk of respiratory tract infections compared with placebo. The protective effect was observed across age groups and was particularly significant for upper respiratory tract infections, including common cold and pneumonia.
The authors concluded that “consumption of probiotic fermented dairy products is a potential dietary approach for the prevention of respiratory tract infections.”
What experts say?
Dr Amit Gupta, Senior Neonatologist and Paediatrician at Motherhood Hospitals, Noida, dismissed the belief that curd causes colds as a myth. “First of all, curd does not cause any infection,” he said. “Colds and coughs are not caused by food; they are caused by viruses.”
He explained that although some people report increased mucus after consuming curd, this does not mean that curd triggers respiratory illness. “That reaction is individual-specific. Some people naturally produce more mucus, but there is no causation between eating curd and developing a cold or cough,” Dr Gupta said.
According to him, scientific evidence does not support claims that curd increases the risk of respiratory infections. “There is no strong scientific evidence to suggest that curd worsens or increases respiratory infections,” he said.
On the contrary, Dr Gupta highlighted curd’s probiotic benefits, noting that it is widely recognised for supporting gut health. “Curd is a very good probiotic,” he said, adding that “globally, medicine is increasingly moving towards probiotics for managing several conditions. A healthy gut plays an important role in overall immunity.”
Addressing concerns around timing and seasonal restrictions, Dr Gupta said there is no medical reason to avoid curd in winter or at any particular time of the day. “From a modern medical standpoint, curd can be consumed 24×7,” he explained. “Even during winters, you can eat curd at any time, including late at night.”
He acknowledged that Ayurveda often cautions against consuming curd at night or during an active cold but stressed that such recommendations are not backed by scientific evidence. “These are largely household beliefs,” he said.
Drawing a global comparison, Dr Gupta explained that in countries such as Canada, where temperatures can drop to minus 10 or even minus 20 degrees Celsius, people consume curd and yogurt regularly. “If curd truly caused colds, there would be far more respiratory infections there. But that’s clearly not the case,” he said. He concluded that “there is no harm in consuming curd during winter.”
This story is done in collaboration with First Check, which is the health journalism vertical of DataLEADS.