AYURVEDIC PERSPECTIVE ON DAIRY

Dairy is heavy, sweet, gooey, oily and difficult to digest. Autumn is the best time of year for dairy consumption.

Lactose Intolerances & Allergies

Intolerances to dairy must be carefully differentiated from allergies. The Kapha qualities make dairy difficult to digest for many Kapha individuals and Vata's with weak digestion. Difficult to digest foods often cause intolerances and allergies.

Since dairy is difficult to digest and gooey, it often provokes stagnation, indigestion, and fermentation in the digestive tract, which can lead to general inflammation and puffiness as well. Dairy allergies occur when the immune system attacks casein proteins in the dairy.

Often, those with allergies are sensitive to even small amounts of dairy, such as a single sip of milk. Those with intolerance to dairy only can enjoy a taste of milk without symptoms. An allergy test can positively confirm whether or not you have a an allergy or intolerance.

Fortunately, you can use Ayurveda to lessen the severity of both your intolerance and allergy. The steps include 1) a dairy free diet initially, 2) restoring digestive strength, 3) calming the liver and inflammation, and 4) calming the immune system.

A dairy free diet may be difficult to achieve at first. Those with allergies can use soy, almond, oat, or rice milk as a substitute. Many people who are allergic to dairy can use ghee as a substitute for butter.

INGREDIENTS THAT ARE DAIRY

About the Author

John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda biocharacteristics. His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs Joyful Belly's School of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.

John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, as well as public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.

John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well. Outside of work, John enjoys spending time with his wife and 6 kids, and pursuing his love of theology, philosophy, and language.

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