How Can This Ayurvedic Food Make You Feel Great?

AYURVEDIC ANALYSIS

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.