Soya curd is made by fermenting soyamilk with friendly bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus. The process is similar to the production of curd from cow milk. Curd production was invented probably by accident by Balkan tribes thousands of years ago. Curd remained mainly a food of Eastern Europe until the 1900s, when the biologist Mechnikov theorized that lactobacillus bacteria in curd are responsible for the unusually long lifespan of the Bulgar people. Mechnikov then popularized curd as a foodstuff throughout Europe. It is difficult to find soya curd in supermarkets but you may find it health food shop. Or you can make soya curd at home. You can use store-bought curd as starter or even Solgar capsules that contain Lactobacillus bulgaricus and Streptococcus thermophilus. In some countries, soya curd is labelled as "cultured soy milk" because the term "curd" is reserved for dairy curd.
1:Regular consumption of curd helps reduce the risk of getting a stroke and other cardiovascular diseases, by reducing bad cholesterol levels and triglycerides.
2:It prevents obesity and helps lose weight, as it is extremely low in cholesterol and fat content.
3:The low-fat and low-calorie content makes it an excellent food choice for diabetics. Intake of at least 200 grams of curd per day can reduce the risk of type 2 diabetes.
4:The proteins present in curd help improve the elasticity of skin, and tone facial muscles.
5:Touted as a complete health food, curd is rich in proteins, nutrients, minerals and antioxidants that help improve the functioning of the immune system.
Soya curd nutritional values Typical for soya curd is that it contains live bacteria. These friendly bacteria foster a healthy colon and can even lower the risk of colon cancer. Lactobacteria promote the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids. The friendly bacteria in curd seems to inactivate harmful substances before they can become carcinogenic. Bacterial enzymes created by the curd culturing process partially digest the proteins making them easier to absorb.
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