How does Ayurveda help in the Treatment of Food Allergies?

Allergy is defined as a hypersensitivity to certain stimuli such as pollen, dust, foods, drugs or environmental conditions such as change in temperature, weather etc. These substances act as antigens which give rise to a reaction in the body which involves the production of certain substances like histamine in the body.

The allergic reactions in the body occur when hypersensitive immune system reacts to a common or an unusual substance.

What are the Symptoms of Food Allergies?

The most common signs and symptoms of food allergies include:

• Tingling sensation or itching in the mouth
• Swelling of the lips, face, tongue, throat or other parts of the body
• Abdominal pain, diarrhoea or vomiting
• Dizziness, light headedness or fainting
• Wheezing, nasal congestion or trouble in breathing
• Hives, itching or eczema
• Anaphylaxis

In children, food allergies are commonly triggered by proteins present in foods such as:

• Peanuts
• Eggs
• Wheat
• Soy
• Tree nuts

In adults, majority of the food allergies are triggered by certain proteins such as:

• Shellfish
• Peanuts
• Fish
• Tree nuts such as pecans and walnuts

According to Ayurveda, allergic reactions are caused due to the following factors:

• Weak digestive fire
• Formation of ama (toxins)
• Weak immune system
• state of the dhatu (tissue), agni (digestive fire) as they determine which tissue or organ system will be affected.

Diagnosis of Food Allergies

There is not any specific test to confirm the diagnosis of food allergies. It is diagnosed by certain criteria such as symptoms, family history of allergies, physical examination, skin test etc.

Ayurvedic Treatment of Food Allergies

In Ayurveda, allergic reactions are explained under Shittapitta and Udarda. Various etiological factors such as intake of incompatible food, poisonous food etc. plays a major role in the causation of allergic reactions.

Causes of Food Allergies - According to Ayurveda

Intake of incompatible foods is one of the causes of food allergies as poor combining can cause indigestion, fermentation, putrefaction and gas formation. For example, taking melons with milk can weaken the agni and therefore produces toxins. This is because the post-digestive effect of milk and melon is different. Both are cooling in nature but milk is laxative and melon is diuretic. Milk requires more time for digestion. Moreover, the acid produced in the stomach causes the milk to curdle. So, Ayurveda advises not to take sour fruits with milk as these incompatible food combinations disturb the digestion and weaken the digestive fire as well.

Some Tips to Strengthen the Digestive Fire

1. Ginger

To stimulate agni or digestive fire, eat ½ teaspoon of fresh grated ginger with a pinch of rock salt before each meal.

2. Clarified Butter

Taking 1 spoon of clarified butter or cow ghee regularly helps in food allergies as it stimulates the digestive fire and improves digestion.

3. Buttermilk

A cup of fresh buttermilk at the end of meal also aids the digestive process. To make buttermilk, blend ¼ cup yogurt with 2 pinches of ginger and cumin powder in 1 cup of water.

4. Lukewarm Water

Small sips of lukewarm water during a meal aids digestion and food absorption. On the other hand, drinking cold water weakens the digestive fire and digestion. Therefore, iced water should not be taken as it is too shocking for the system.

Diet in Food Allergies

• Eat fresh, organic, seasonal and full of prana fruits and vegetables.
• Avoid foods that are processed, canned, consisting of preservatives, dyes or other chemical additives.
• Doing yoga and pranayama strengthen the natural defence system, thus being an excellent way to prevent allergies.

Conclusion

Following a diet that is compatible with Ayurvedic constitution, compatible according to season, natural, full of prana is ideal to prevent and manage food allergies.

In addition, digestive fire should be strengthened to aid in optimum digestion and avoid the accumulation of ama (undigested food particles).