Better Health through Digestion with an Ayurvedic Diet
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Intolerances to wheat must be carefully differentiated from allergies to gluten. Wheat is difficult to digest and slimy, often provoking stagnation, indigestion, and fermentation in the digestive tract, which can lead to general inflammation and puffiness as well. Gluten allergies occur when the immune system attacks the gluten in the wheat.
Often, those with allergies are sensitive to even small amounts of wheat, such as a single bit. Those with intolerance to wheat can often eat a bite or two without symptoms. An allergy test can positively confirm whether or not you have a gluten intolerance.
Fortunately, you can use Ayurveda to lessen the severity of both your intolerance and allergy. The steps include 1) a wheat/gluten free diet initially, 2) restoring digestive strength, 3) calming the liver and inflammation, and 4) calming the immune system.
A wheat free diet may be difficult to achieve at first. Those with allergies can use gluten free bread substitutes. However, those with intolerances will find many gluten free bread products just as problematic. Bread, whether wheat or gluten free, must be gooey enough to trap enough air for the dough to rise. Since wheat intolerance is often simply a 'gooey' intolerance, alternative gluten free options fail to deliver relief. Spelt, an ancieny grain of wheat, contains much less gluten than modern wheat. It is often the healthiest substitute for those with intolerances only.
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