How Does This Ayurvedic Food Improve Wellness?
CLINICAL AYURVEDIC REVIEW
Golden fields of grain, undulating under a blue sky - wheat is the very picture of wholesomeness. Indeed, wheat was an integral food source for countless cultures for thousands of years. The grain is known to absorb more soil-borne minerals than other grains, providing indispensable nutrition for the growth and rise of many civilizations. However, wheat just isn't what it once was, as the purity of wheat products declined in the 20th century, and wheat became a primary ingredient in many processed foods.
The wheat of our ancestors is incomparable to the wheat popularly consumed today. Most of the wheat products consumed today are highly refined and possibly rancid. The bread that Jesus broke at the last supper is very different than our modern loaves also due to breeding, scientific manipulations, and farming techniques. Spelt, a relative of wheat, more closely resembles the 'bread of life' that sustained the ancients. It has gained popularity because many of those who cannot tolerate contemporary wheat products can properly digest spelt.
Chinese Medicine recognizes wheat as a potentially medicinal food. Wheat is used to nourish the heart & calm the spirit. Wheat is the comfort food that puts the heart in the heartland of America. Wheat also supports the kidneys, quenches thirst, and stops excessive sweating. It is seen as an excellent food for the promotion of growth in children and weak individuals, thus it should be limited or avoided by those who are obese.
Wheat & Allergies
Wheat, like many foods that cause allergies, is difficult to digest. For instance, in comparing wheat with rice, rice dishes digest quickly and don't feel heavy in the gut. A trip to an Italian restaurant for a heavy pasta meal at lunchtime is a different story. The wheat-rich meal keeps the belly satisfied until long after dinner. Eating difficult-to-digest foods causes stagnation and rotting in the digestive system, irritating the intestines and provoking an immune response. Many eaters find wheat at the root of their digestive woes. Bread, perhaps the most common form of wheat consumed, is fermented, or predigested, by yeast before baking and consumption, to make it easier on your gut. Sourdough breads are left to ferment longer, and are even easier to digest.
Wheat is exceptionally sticky due to the presence of gluten, which comes from the Latin word for glue. As kids, many of us witnessed this phenomenon: We made glue from flour and water. As adults we bake flour and water into bread, then chew it back into glue. It's no wonder then that wheat products tend to clump up in the digestive tract.
Wheat & Kapha
In general, Kapha disorders are post-digestive, residing in the lymph, lungs, and heart. The sticky qualities of wheat are an obvious problem for the already wet and heavy nature of Kapha. Wheat, once digested, makes the blood gooey, bogging circulation (see
Sweet Taste). Wheat encourages yeast growth, a particular difficulty for Kapha; fungi are Kapha.
Wheat & Vata
Wheat aggravates Vata people in the "seat" of Vata - the colon - because it is difficult for Vata to digest. Undigested wheat becomes gooey fecal matter and gets stuck in the cecum and ferments. The cecum is the beginning of the colon, located on the lower right of the abdomen. Fermented, undigested food makes the cecum feel bloated.
Wheat & Pitta
Generally, wheat pacifies a strong Pitta appetite. The strength of the Pitta digestive power makes wheat a more viable option for this group more than others. Some Pitta people have an allergy to wheat called Celiac.
Alternatives to Wheat
Wheat is a mainstay in many diets, but it doesn't have to be that way. There are many products to substitute for wheat foods. Often times, substitution is not enough; you may be happier rethinking your diet on a bigger scale, eating more meals based around rice or other whole grains, and reconsidering the sandwich as the only lunch option.
- Pasta - Rice, quinoa, corn pasta, spelt
- Breads - Spelt, if you don't have an allergy
- Sandwiches - Better to forgo the sandwich in favor of another foods, like soups, or explore wheat alternatives like gluten-free wraps.
- Breakfast - Oatmeal, corn flakes, popped barley, puffed rice or quinoa, rice cereal
- Comfort Food - Bowl of chili, potato, eggs, beef
For more information, click one of the links below:
About White Flour (wheat)
There is a popular saying, "Wheat increases brawn, but rice increases brain." Wheat is dense nutrition, but it is difficult to digest. It pulls too much blood out of circulation and into the digestive tract. The loss of blood dulls the mind, and voila - a food coma comes on. Wheat's heaviness and its high glycemic index makes it an addictive comfort food.
Buying & Preparation
Avoid refined flours because they are void of fiber. Buy
whole-grain wheat flour or
spelt flour instead. Spelt flour has less gluten than regular wheat and is easier to digest. The best practice for experienced bakers who do not want to abandon wheat is to freshly grind wheat berries with a flour mill, using the flour as soon as possible or refrigerating it for up to two weeks. Taking this special care makes certain that the flour is fresh and not rancid.
Cooking White Flour (wheat)
From pita bread, to the flatbreads of Asia, to soft sandwich breads and crunchy baguettes, to the pizzas loved all over the world - wheat is a major staple food for many peoples. A meal without wheat is unimaginable for many, but skepticism about its dominance in diets and the flaws in contemporary cultivation and processing of the grain are worth considering.
Experiment with sprouted wheat products if you consider wheat a problematic grain in your diet. Some wheat allergies are due to the processed, and possibly rancid, wheat products that are most common in grocery stores. Spelt products are another possible compromise, though many resolve to go gluten free at least for a time to witness what these overly-relied-upon wheat products do to their systems.
Gluten-free diets are becoming more and more popular, and also easier because there are more recipes and tips than ever. There are countless Web sites and recipe books that advocate for vibrant and delicious gluten-free options.
Bread rises because gluten is sticky enough to catch and hold air bubbles formed by yeast. When baking without wheat, look for sticky substitutes.
Ground oatmeal is often suitable substitutes for wheat based products that don't have to rise too much, perfect for pancakes, cookies and waffles. Spelt or
sourghum flour are sticky enough for baking breads, especially given extra time to let the dough sit or to knead the dough. Otherwise, add xanthum gum or
tapioca flour to help gluten-free products rise.
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SERVING SIZE:
1/4 c
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SPECIES:
Triticum spp.
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Compare with other grains
Ayurvedic Perspective
Biocharacteristics & Herbal Actions
Similar foods and herbs
Impact: On tongue, nerves, elimination, etc.
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