Food Allergy - Ayurveda Concept
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Ayurveda, an ancient Indian medical system, offers a scientific approach to food allergy by determining the correct diet based upon an individual’s constitution ( vata, pitta, kapha) & seasonal alterations.
Pitta people are allergic to hot, spicy foods, fermented foods, sour fruits, tomatoes, potatoes. Kaphas develop allergies to dairy products and cold beverages. Vatas are allergic to hard-to-digest foods such as popcorn, beans and raw vegetables.
When foods, (proteins, carbohydrates and fats) having different attributes, tastes, heating or cooling properties, and post-digestive effects are eaten together, agni (gastric fire) will be slowed down. The foods can then remain in the stomach for seven to eight hours. These same foods, if eaten separately might well stimulate agni, be digested more quickly and even help to burn ama (toxins)
