Food Allergy occurs soon after eating a certain food. Even a tiny amount of the allergy causing food triggers the signs and symptoms such as digestive problems, anaphylactic shock, hives, swollen airways etc. It can also cause even a life-threatening reaction known as anaphylaxis. In children, food allergies cause certain nutritional deficiencies which affect their physical and mental development.
Patients have to carry antihistamines and corticosteroid injections along with them as they encounter more difficulties when eating outside but it is very difficult to carry and to administer these intravenous injections and medicines at all places and at all times. The social life of the patients also gets restricted due to food allergy. In certain cases, the patients get anaphylactic reactions to various food items; so it is very difficult to avoid the wide range of suspected foods.
The main reason behind food allergy in Ayurveda is ‘Viruddh Ahara’. Viruddh Ahara is a unique concept that has been described in detail in Ayurveda. According to Master Charak, the food combination that vitiates the doshas but does not expel them out of the body is termed as Viruddh Ahara or wrong food combination. If the processing of food leads to alteration or destruction of original quality of food, then it is also termed as Viruddh Ahara which is not recommended such as heating of curd, heating of honey etc. Wrong food combination such as taking fish with milk, taking sour fruits with milk, taking cold milk immediately after consumption of garlic, radish etc. vitiate the blood and obstruct the channels of circulation.
Ancient Eating Principle of Ayurveda- Adequate Food Combination
The food we eat is termed as Ras as per Ayurveda. The digestive tract and immune system are interlinked, adequate Ras combination (historical as per Ayurveda principles) can provide essential support by helping us to improve digestive health, which in turn can improve immune health.
Ayurveda Divides Food (Ras)- Tastes Into Two Group 1 and Group 2 as Below:
Food (Ras): Six Tastes of Tongue
1. MADHURA (SWEET)– Like sugar, honey, sugarcane juice, rice, wheat, milk and fruits like mango.
4. KATU (PUNGENT)- Like chili pepper, and black pepper ,spices such as mustard, ginger, garlic and onion.
2. AMLA (SOUR)- Citrus fruits like limes, lemons and oranges, sour cream, yogurt, vinegar & fermented food.
5. TIKTA (BITTER)- like bitter gourd and bitter melon, Herbs like neem.
3. LAVANA (SALTY)- Sea salt, rock salt and table salt.
6. KASHAYA (ASTRINGENT)- Like unripe banana, chickpeas, alum and okra.
Ayurveda outlines a number of foods that, while perhaps fine to eat individually. The three ras of same group 1 madhur, amla and lavan are incompatible to eat with one another like madhura with amla and are compatible to eat with another three ras of different group 2 katu, tikta and kashya like madhura with tikta. Inadequate combination (virudha aahar) of ras (food) leads to food allergies or in-tolerances. That’s the ancient principle of aahar-vihar of ayurveda.
The experience of Ayurveda can be utilized to accelerate the understanding as well as successful management of food allergies and indigestion associated with certain foods.
The concept of properties of food as well as prakriti that are described elaborately in Ayurveda should be interpreted in modern terminology as well.
How To Combat With Food Allergies?
In modern medicine, food allergies are difficult to treat and the patients have to suffer throughout their lives but this problem is well addressed in Ayurveda as the guidelines and treatment are available in ancient Ayurvedic literature for their successful management.
The Ayurvedic Treatment of Food Allergy depends on the condition of the patient as it follows a holistic approach.
IAFA offers individualized recommendations to achieve a balanced and good health. To book an appointment, kindly call or WhatsApp at: +91-96121-80000.
According to modern treatment, the only treatment plan for food induced allergic reaction is the strict elimination of the suspected food. It is very difficult to follow a strict diet plan.
Ayurvedic treatment for the treatment of Food Allergies by IAFA seems to be promising as it is based on the ‘Swaras Chikitsa’. The best way to treat Food Allergies according to Ayurveda is Swaras Chikitsa. In modern terminology, this treatment is known as ‘Herbal Juice Therapy’.
Potent Herbal Juice to Support Wide Range of Food Intolerances-Aahar Amrutham Ras
Aahar Amrutham Ras manufactured by IAFA is based on the Ayurvedic concept of ‘Swaras Chikitsa’ which was described by ancient eminent Ayurvedic Masters around 5,000 years ago. It contains the goodness of 5 herbs that work in a synergistic manner to expel out the toxins-Aam, stimulate the digestive fire-Jatharagni and support a wide range of digestion of foods by its properties like pH balance, enzymatic action balancing and absorption of micro-macro nutrients from the food at the first level of disintegration of intestine. These ingredients are: Chotti Dudhi (Euphorbia thymifolia), Nirgundi (Vitex negundo), Shrifal (Aegle marmelos), Bhoomi Amla (Phyllanthus niruri) and Punarnava (Boerhavia diffusa).
Thus, the understanding of this ancient wisdom may prove to be of immense importance in patients of food allergies.