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Consuming packet curd from the market can offer several health risks, primarily due to the preservatives, additives, and artificial ingredients often used to enhance shelf life & flavor. Several commercially available curds are packed with stabilizers and thickeners, which can disrupt natural digestion and lead to stomach discomfort or bloating. These additives can also cause allergic reactions in some individuals, leading to skin irritations or digestive problems.
Another concern is the potential use of dangerous chemicals in the production of mass-produced curd. Some manufacturers may use non-organic milk, which can contain traces of antibiotics or growth hormones. These substances may interfere with the body’s natural balance & contribute to long-term health problems, which includes hormone disruption.
Furthermore, the storage and packaging process of market curds is not always optimal, & improper storage conditions can encourage bacterial growth. While curd is basically considered a probiotic-rich food, if stored incorrectly, harmful bacteria may overpower the beneficial ones, diminishing its nutritional benefits.
In conclusion, many packaged curds have a high sugar content to improve taste, which can lead to weight gain, spikes in blood sugar, & increase the risk of conditions like diabetes and heart disease. It is essential to read labels carefully & consider alternative, fresher sources of curd for better health.