AYURVEDIC PERSPECTIVE ON GLUTENA constituent of wheat, barley and rye that is sticky, heavy, and cold. Many people are allergic to gluten.
Modern varieties of wheat, after centuries of breeding, contains much more gluten than their ancient counterparts. This predisposes many of us to wheat intolerances and allergies.
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 ancient 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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About the AuthorJohn 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.