We’ve all been told that curd is a probiotic powerhouse. But every time we make Kadhi , Dahi Wale Aloo , or Bhaturu , a little voice in our head asks: "Am I destroying the good bacteria? Is cooking curd bad for my health?" As a health advocate focusing on functional nutrition, I’ve spent time digging through research to find the answer. The truth is going to change how you look at your kitchen. The Myth of "Dead" Nutrition The biggest misconception in 2026 is that "Dead = Useless." In biology, specifically in gut health, the death of a probiotic bacterium is actually a transformation . When you boil curd or heat yogurt, the "live" status disappears. However, the bacteria leave behind their Postbiotics . What Happens When You Boil Curd? The Inactivation Phase: At temperatures above 60°C, the cell membranes of Lactic Acid Bacteria (LAB) burst. The Postbiotic Release: This process releases Bacterial Lysates (cell wall fragments) and Exopolysac...
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