Managing Food Intolerance through Proper Digestion and Nutrition

Overview 

Food allergies and food intolerances seem to be on the tip of everyone’s tongue lately. Having at least one allergy/intolerance to food is common these days, perhaps even prevalent. Food intolerance is more common than actual allergies. In a modest estimation, food intolerance is said to affect 30% of the population (Seidu, 2014). But because the symptoms are less acute and less straightforward, it’s possible that many more people suffer chronically without knowing that they have an intolerance to certain foods. (Some sources predict that 45-80% of the population has at least one food intolerance.) The reactions to food intolerances are voluminous and perplexing leading to untold medical expenses as sufferers struggle to discover the cause of their dizzying array of symptoms.  

Because there is so much confusion between food intolerance and food allergy, it’s essential to clarify the difference between the two at the outset. This is critical because the proper diagnostics and treatment for food intolerance and food allergies are different.  

food allergy is an adverse reaction when the immune system strikes a strong defense against a specific food. Immunoglobulin E antibodies, called IgE, bind to the allergen and act as a catalyst that triggers a strong immune response. Reactions to a food allergy tend to be immediate, acute and display with more straightforward symptoms. Small, even minute, amounts of the food can trigger a severe reaction. In food allergies, the reaction happens every time the food is consumed. Importantly, the reaction to food allergies can be life threatening. In addition, the condition usually develops early in life and some children will eventually outgrow these allergies. The symptoms usually present in a consistent way for everyone. Common food allergies include peanuts, shellfish, cow’s milk and wheat. With food allergies, total avoidance is paramount.  

By contrast, food intolerance happens when the body is unable to digest a food. Sometimes, as in the case of lactose-intolerance, an individual lacks a specific digestive enzyme to digest a food. In this example lactase is needed to digest lactose. The symptoms of food intolerance present more gradually, and the symptoms are more diverse. Reactions may happen only when an individual eats the food too frequently or consumes a lot of the food at one sitting. And while food intolerances are not life-threatening, they greatly weaken the body and make an individual more susceptible to other disease. Food intolerances are more likely to develop later in life. The symptoms present inconsistently and tend to multiply over time. Common food intolerances include lactose, gluten, yeast, alcohol, fructose and sulfite. The good news is that the prognosis for treatment of food intolerance is quite hopeful. Often after periods of avoidance, foods can be reintroduced. Some foods can be tolerated periodically after long periods of non-exposure; others can be tolerated – just not frequently.  

History 

Let’s take a quick look at the history of allergies, food allergies and food intolerance. Allergies are considered to be the “epidemic of the 21st century”, yet we are just starting to learn the physiology behind it. The earliest recording of an allergy is from around 3,500 B.C. when an Egyptian king died of a wasp sting. Greek physician Hippocrates was one of the first to recognize that some food made some people ill. Throughout time this knowledge hasn’t always proven common sense though. For example, Sir Thomas Moore recorded that King Henry III, after eating strawberries and having a violent reaction of hives in the presence of Lord William Hastings, had Hastings beheaded because he thought the man had put a curse on him. In 1906, Dr. Clemens von Pirquet coined the word allergy to describe any inappropriate reaction to food or other substances not typically found harmful. Dr. von Pirquet’s work, as well as a few other doctors at that time, helped cast a beam of light on allergies. Since that time science and Western medicine has been slowly building knowledge and practices to manage allergies.  

Ever since the beginning of the Western scientific study of the disease, the nomenclature surrounding allergies has been difficult. Even within the community of allergy experts, the language surrounding traditional allergies vs. food intolerances is confusing, with different experts using different terminology. Some clinicians lump food allergies and food intolerances together, while others break down the pathologies into more specialized categories, such as food allergyfalse food allergyfood hypersensitivity, food idiosyncrasy, pseudo-food allergy, food intolerancefood sensitivity and food aversion. It’s reminiscent of the Lewis Carroll quote when Humpty Dumpty says, “When I use a word, it means just what I choose it to mean — neither more nor less.” For the purposes of this paper, we’ll use the term food intolerance and occasionally reference the contrasting disorder food allergy.  

There is a large element of mystery around the pathology of food intolerance. First of all, from a Western medical perspective, food intolerances have been neglected in the past. Only recently are Western doctors becoming more educated on the disease. The general acceptance of the disease and the ability to diagnose food intolerance is still limited at best by the average Western physician. Many allergists focus only on traditional allergies. To many of them, food intolerances are not considered to be as significant. Doctors, researchers, patients and caretakers: We all have much more to learn about this fascinating condition.  

Secondly, one thing that is unique and mystifying about food intolerance is that individuals often crave the exact food that they are intolerant to. It’s roughly estimated that 50% of people who suffer from food intolerance have food cravings or food addiction linked to their allergen. This is quite problematic. This symptom may well delay recognition of the intolerance and make treatment more challenging. It has been speculated that frequently eating an allergenic food increases the brain’s opioid enkephalin, a naturally produced narcotic that is very addictive. It’s akin to someone being addicted to cigarettes even though the toxins in the cigarettes make the individual ill.  

Symptoms  

Jonathan Brostoff, M.D., author of Food Allergies and Food Intolerance, says that individuals who suffer from food intolerance have “thick note syndrome,” meaning that they go to the doctor so often that their doctors have logged a thick notebook’s worth of notes about various mysterious ills that the patients seem to be suffering from. That’s the thing about food intolerance, the symptoms are voluminous. The good news is that compared to food allergies, the symptoms from food intolerance are less acute. The bad news is that the symptoms are prolonged, pathological.  

Unlike most other disease, the symptoms of food intolerance vary greatly. If a large group of individuals have an intolerance to the same food, let’s say oranges, the group would be all over the board in the ways that the symptoms present. So not only do the symptoms present differently in the wider spectrum of food intolerances, but also within the specific food intolerance.  

Here are some of the most common symptoms linked to food intolerance:  

Digestive dysfunction:  

Abdominal pain; bloating; chronic constipation; diarrhea; food cravings; gas; IBS; indigestion; irregular bowel patterns; nausea

Skin irritation:  

Eczema; hives; scratchy skin; skin rashes  

Bone/joint pain:  

Arthritis; joint pain  

Respiratory and circulation issues:

Asthma; edema; excess mucus; post-nasal drip; runny nose (rhinitis); scratchy eyes; sinusitis; sneezing  

Energetic pathologies:  

Fatigue; fibromyalgia; restless leg syndrome

Emotional/mental disorders:  

ADHD; anxiety; poor concentration; depression; food cravings; hyperactivity (children); insomnia; irritability; poor memory; mood swings

Other: Dark circles under eyes; foggy brain; headaches; inflammation; migraines; muscle aches; tinnitus  

In some instances, reactions to food intolerances can be almost immediate, but typically reactions appear more slowly – often 30 minutes to several hours, one day or even up to 2 days after ingestion. The more the reaction is delayed the more difficult it is to realize the causal relationship. Often the causal food is eaten frequently. (Consider how often most of us eat gluten). Symptoms fluctuate from day to day and season to season. Scientists have coined the phrase masked food allergy because of the difficulties in identifying the food intolerance(s).  

An individual may be less symptomatic at certain times and experience more symptoms or the same symptoms more acutely at other times. Stress and fatigue can make the symptoms worse. Individuals become more vulnerable when the immune system is depressed from the flu, a cold or a more serious illness. Digestive distress can be a huge culprit in setting off a bout of symptoms. That’s one reason why it’s important to establish an optimal diet and eating routine.  

Many people in the early stages of the disease may experience digestive problems, headaches, fatigue, poor concentration, sneezing, a runny nose or irritability. Early on the symptoms may be very minor. Many people don’t even know they are sick. If the offending food is still ingested, then the symptoms start to creep up to less manageable more uncomfortable levels. If left untreated, food intolerances can lead to other serious illnesses such as Crohn’s disease.  

Common Food Intolerances  

Fruits: apples, oranges, limes, lemon, grapefruit, strawberries, tomatoes 

Dairy: cow’s milk and products made from milk; eggs

Grains: barley; oats; rye; wheat gluten; yeast  

Legumes: haricot beans, kidney beans, lentils, peanuts

Vegetables: broccoli; corn; nightshades; potatoes

Nuts: brazil nuts; cashews  

Meats/proteins: beef; pork; soy

Caffeinated products: coffee; chocolate; tea

Other: fermented foods; food additives and coloring; food preservatives; MSG; sugar; vinegar   

Predispositions 

Allergies

Who is likely to develop food intolerance? One thing is clear: If you have one type of allergy, it begets other allergies. Those who suffer from food allergies are more likely to have food intolerances. And those who have food intolerances are more likely to develop more food intolerances.  

Genetic  

Is there a genetic component to food intolerance? Scientists have made a conclusive connection between an individual having a predisposition to allergies if one or both parents have/had allergies. Let’s say that the mother has asthma, and the father has hay fever. The child has a predisposition to any type of allergy and may end up with a food allergy to peanuts and gluten intolerance.  

Lifestyle

We don’t really know how big a part lifestyle factors into the development of food intolerances or how severely an individual experiences symptoms. However, both Ayurveda and Western medicine believe that the body becomes more vulnerable when we don’t follow a routine, when we don’t get enough sleep and when we are regularly stressed. There are a few studies that link alcohol consumption and the predisposition to food intolerance. A study from Alcoholism Clinical and Experimental Research indicates that individuals who have moderate to high alcohol consumption have depressed immunity and may be more likely to develop allergies.  

Constitutional Imbalance

Vata and pitta doshas are predisposed to food intolerance. While anyone can develop a food intolerance to any food, Ayurveda believes that allergic reactions happen when an individual is hypersensitive. People with vata constitutions are predisposed to food intolerance as they represent the most sensitive dosha, the easiest to be thrown off course. Those with a pitta dosha who develop food intolerance are most likely to experience symptoms that are more intense or have inflammation associated with their reactions. 

Causes 

So why do people develop food intolerances? Why is the condition so wide-spread today compared to ten to twenty years ago? We don’t always know exactly why. Perhaps our modern life is to blame. Some speculate that our vast exposure to chemicals, the overuse of antibiotics and genetically modified foods are to blame. Others say that in our modern society babies don’t develop the proper enzymes. Below are the major causes and contributing factors. Perhaps many of these factors accumulate over time to bring about the reaction.  

Weak Digestion, Liver Overload and Toxic Blood

Ayurveda, with a wealth of experience in its 5,000 histories, takes the position that digestive factors are likely to cause the balance of food intolerance. First off, a weak agni, or digestive fire, can make an individual food intolerant. If a person has weak stomach acids or has deficient agni then food can rot in the digestive system. Fermented and rotten food creates an Ayurveda condition called ama. This toxic food sludge is considered a main cause of disease and plays a special role with food intolerance. Over time, ama overwhelms and weakens the liver – which is the organ primarily responsible for detoxifying the body. When the liver becomes overwhelmed and is less able to remove the toxins from the body, then the blood becomes toxic. Blood, of course, is circulated throughout the whole body and the toxicity of the blood could account for such a diversity of symptoms in food intolerance.    

Other digestive imbalances can wreak havoc, such as a proliferation of bacteria, yeast or parasites. Insufficient enzyme production from the pancreas or liver plays a significant role in certain types of food intolerance such as gluten intolerance and lactose intolerance. Other digestive disorders such as leaky gut syndrome also increase toxicity and make it easier to develop food intolerances.  

Doshic Incompatibility   

A basic principle in Ayurveda is an individual’s dosha or constitutional type plays a major factor into which foods that person can digest and that each dosha should avoid certain foods. If those foods are ingested frequently or in large amounts, then it can cause indigestion, discomfort, ama and eventually disease. For instance, individuals with a vata dosha should avoid foods that are raw, rough or dry. Those with primarily vata dosha may develop food intolerances to nuts, beans, cauliflower, broccoli and potatoes. Also, they are more vulnerable to stimulating foods, such as chocolate and coffee. Individuals with primarily pitta dosha are more likely to develop food intolerances to foods that are hot, sour or pungent. They are vulnerable to tomatoes, vinegars, peanuts, pungent spices and fermented foods. Individuals with primarily kapha dosha may struggle with foods that have gooey, heavy or sweet qualities. Those with kapha dosha are more likely to develop gluten, sucrose or lactose intolerance.  

Poor Food Combining

No matter what your dosha, Ayurveda believes that poor food combinations can make one vulnerable to disease and may lessen the body’s resistance to allergic and intolerant reactions. 

Frequently eating poor food combinations depresses digestive fire (agni) and creates toxicity. 

To provide just a few examples: In general, fruits should be eaten alone, especially melons. Cow’s milk with bananas (a classic smoothie formula) or sour fruits is problematic. Eggs with milk; yogurt with milk; beans with fruit, cheese, eggs, fish, milk or meat can all become toxic.  

Poor Eating Habits

Poor eating habits can cause food intolerance. Eating too much at one time, eating too quickly, eating too much of the same food, eating while stressed – all of these wreak havoc with digestion and over time make a person vulnerable to allergens.   

Spiritual and Emotional Causes

Ayurveda also looks for spiritual, emotional and psychological components. It can be enlightening to ask a patient who or what are they intolerant to in their life. Strong judgment (directed to self or others) and intolerance is generally thought of as a pitta imbalance. Ayurveda believes that intense thoughts and emotions affect the body on a cellular level. We can often make sense of a disease and detect its origin when we look at a person holistically.  

Total Load Theory  

The one thing that both Western and alternative practices agree on is that onset of allergies can be caused by what’s called the Total Load Theory, which means that some people only have symptoms of food intolerances when the exposure load is too high (Brostoff, 2000). They may have to eat too much of a certain food or be exposed to several allergens before symptoms present. Due to the increased number of individuals who have allergies (genetics), the increased number of chemicals in our environment and an abundance of processed foods, the Total Load Theory may explain why so many people suffer from food intolerance these days.  

Diagnosis  

There are a number of reasons why food intolerances are difficult to diagnosis. First of all, we eat food in combinations. Sometimes our meals are too complex, combining too many ingredients. This makes it very difficult to isolate any culprits. Secondly, unlike with food allergies, the reactions to food intolerances can be delayed, making it difficult to connect a symptom to the cause. Third, we tend to dismiss symptoms that are less acute. We may be annoyed with less acute symptoms such as sneezing, mild headaches and digestive disturbances, but when symptoms are milder, we may not take the time to discover the cause until the symptoms become highly uncomfortable. Yet, from an Ayurvedic perspective some of the “milder symptoms” that individuals put up with, such as chronic constipation, are considered to have serious consequences to overall health.  

Western medical diagnostics are superb for testing food allergies. The skin prick tests and blood tests are mainstream tools that allergists have relied upon for quite some time. They are excellent at detecting IgE antibodies to the food proteins tested by looking for an immune response. But food intolerances are another matter. These same tests don’t work with food intolerances because there isn’t a significant immune response.  

Self-diagnosis

Sometimes a person’s symptoms and history line up nicely and an individual can easily tell which food(s) they are allergic to. Formal tests are not always needed. Ayurveda supports this type of self-diagnosis and self-treatment. Sometimes it requires a significant amount of patience and awareness of what is happening in the body. It is helpful to have an understanding of the nature of food intolerance. It’s also helpful if you know that there is a connection between what you crave, how you eat, how much of a food you eat and when you experience the symptoms most strongly. Keeping a detailed food diary can be enlightening.  

Other times, the diagnosis is not as simple. The symptoms often present as a variety of digestive, skin and respiratory pathologies such as IBS, chronic constipation, eczema and asthma. It’s likely that many individuals are misdiagnosed or that those individuals are being treated for pathologies that are actually symptoms of food intolerances. Treatment of the symptoms therefore may have limited benefit because the food intolerance is the root cause.  

Elimination Diet with Reintroduction Challenges

The best diagnostic tool for testing food intolerances, from both Ayurvedic and Western medical perspectives, is an elimination diet with reintroduction challenges. There are different protocols to conduct an elimination diet test, but basically all difficult to digest foods and foods that may produce an intolerance are eliminated from an individual’s diet. Then gradually and carefully foods are reintroduced, one by one. If symptoms occur at reintroduction, the individual is thought to be intolerant of that food. This requires a great deal of time and energy. An individual could carefully self-administer this process or work under the supervision of a practitioner. Elimination with reintroduction is used as both a diagnostic as well as treatment. The treatment will be discussed below.  

Kinesiology Testing

Kinesiology, also called muscle testing, tests your ability to resist pressure as you hold your arm out after smelling or ingesting a small amount of the suspected allergen. This tests the electrical signal from the brain to the muscles and back again. The inability to resist the normal pressure indicates that the body is stressed by a chemical or food. Basically, the way it works is that if your electrical system has become weakened by smelling or ingesting a food, it weakens your muscles and your ability to resist pressure. This testing is usually conducted by a chiropractor or holistic physician, but it can also be self-administered. Conservative Western doctors would dismiss this type of diagnostic.  

Pulse Testing

Pulse testing works from the premise that your pulse will accelerate significantly after smelling or consuming a specific food allergen. You use your controlled sample pulse rate to compare as you test. Then take your pulse at timed intervals after consuming each allergen. Single-food testing should be done over several days to establish a baseline and to have enough comparative data. Pulse testing can be self-administered or by a practitioner. Conservative Western doctors would dismiss this type of diagnostic. Pulse testing is used extensively by Ayurveda and Acupuncture practitioners.   

Hydrogen Breath Test  

The Hydrogen Breath Test tests the presence of hydrogen, which is essentially bacteria “poop and piss”, after the individual ingests small amounts of test sugars such as lactose, sucrose, fructose, etc. There are similar tests that measure methane production. These tests are more effective in diagnosing lactose intolerance and fructose malabsorption.  

Treatments  

Western Medical Treatments  

In Western medicine, pharmaceuticals play an important role in the treatment of food allergies and food intolerances. Pharmaceuticals can be quite useful in temporarily relieving discomfort and can be used successfully in conjunction with a long-term approach to healing. However, these pharmaceuticals only address the symptoms of the food allergy or intolerance not the root cause.  

Many Western physicians will prescribe pharmaceuticals without suggesting that patients change their diet or lifestyle. This approach may seem oxymoronic. But in defense of physicians, food intolerance is not a straightforward disease. Many who suffer from environmental, chemical and/or food intolerances may not know what they are having a reaction to. As described above, Western medicine does not have proper diagnostic tools to always identify the problem. In addition, many Western physicians may feel that compliance in taking a prescription will be much greater than compliance in avoiding the allergen or food intolerance. This is understandable especially when we take into consideration the link between food cravings and food intolerance. It’s been roughly estimated that 50% of those whose suffer from food intolerance have food addictions or food cravings for the very foods that they are intolerant to. It is often difficult for individuals to stop consuming the food that causing them distress.  

Common Western prescription medications include drugs in the following categories. Note that there is some cross over between these categories. Also, a particular drug may fit into several categories:  

Antihistamines  

Antihistamines block the production of histamines that are released from the body during a response to an allergy or intolerance. These drugs work to reduce itching, sneezing and inflammation. 

Antihistamines are the most frequently prescribed drugs for intolerances. In fact there is a vast industry of over the counter (OTC) drugs that individuals self-prescribe to treat these aggravating symptoms. Two common ingredients of antihistamines are diphenhydramine or cetirizine. Common brands of OTC drugs include Benadryl, Zyrtec, Claritin and Allegra. Prescription grade antihistamines include Atavax and Clarinex. Typically, it takes 30 minutes for the effect of the drug to take hold. A common side effect of antihistamines is drowsiness.  

Decongestants 

Decongestants constrict blood vessels reducing inflammation. Most of these specifically target the constriction of blood vessels in the nose, reducing nasal congestion. One difference between antihistamines and decongestants is that antihistamines can prevent future onset of allergic symptoms such inflammation and itching. Decongestants can’t. They simply treat the inflammation. There are many OTC decongestants, including those ubiquitously formulated in sinus and cold medications. Decongestants can be taken orally and are usually effective within 30 minutes. Sudafed is a common brand of oral OTC decongestant. Afrin and Dristan are common OTC nasal sprays. A side effect of some decongestants is restlessness, wakefulness and increased blood pressure. Individuals with high blood pressure should discuss the use of OTC decongestants with their doctor. Also, nasal spray decongestants can cause rebound congestion if taken too frequently.  

Corticosteroids 

Corticosteroids are an anti-inflammatory medication that is used to reduce hay fever, wheezing and asthmatic attacks. Typically, it takes 4 to 6 hours for steroids to take effect. Steroids are available by prescription and these steroids can be given as an injection, as an oral medication or by nasal spray. Prescription nasal spray medications include Nasacort, Rhinocort and Flonase. Typically it takes up to 12 hours for nasal sprays to start working. The prescription sprays work best if taken consistently, without missing doses. This can become tricky though, as one caution is that nasal sprays can become addictive if taken too frequently. It’s important that a patient follow the exact instructions of the doctor.  

Alternative Treatments  

Ayurveda, acupuncture and yoga offer many strategies for not only reducing the symptoms of the food intolerance but also, importantly, in healing the body from this disease.  

Chinese Medicine and Acupuncture  

Traditional Chinese Medicine (TCM) views food allergies and food intolerance as related to Wind in that the symptoms come on rapidly and disperse throughout the body. Depending on the constitution of the individual the diagnosis could be wind cold, wind heat or wind dampness. It is believed that there is a deficiency in the lung and/or spleen qi. When the lung qi is weakened, the respiratory tract including the nasal passages is affected. When the spleen qi is not functioning properly the digestive tract is weakened causing an overproduction of mucus. Chinese Medicine has been successful in treating the symptoms of food intolerance with herbal formulas as well as acupuncture. The herb Huang Qi 

(Astragalus), Japanese catnip, Angelica, Chrysanthemum and Cassia seeds are commonly used in Chinese herbal formulas. Acupuncture can relieve symptoms immediately. Acupuncture has also been successful in long term healing by reintroducing and clearing the allergen while the individual is exposed to it.  

Yoga  

Yoga takes the perspective that any toxicity affects not only the physical body, but the entire subtle body which also includes our mental, emotional and spiritual states. Therefore, food intolerance can be viewed thru the lens of intolerance in general or the inability to digest, process or assimilate change. A yoga practice that is intentional, calming and grounding can be an excellent prescription because it saturates each of these subtle layers. Yoga practices that include asana (physical poses), meditation and pranayama (breathing exercises) offer a vast array of solutions to not only boost the immune system and cleanse and nourish the liver, but also to address spiritual, energetic and karmic causes.  

Typically, when we think of yoga and detoxification, we think of twist poses. While twists, especially those directed to the liver, are highly relevant, yoga offers much more. Detox can be thought of as releasing anything foreign, incompatible and that shouldn’t be inside you. We can view this not only through the lens of literal toxicity of undigested food, but also through the spiritual lens of what ideas that we carry that are toxic to us – resentments, worry, fear and ill intentions. Simply setting the intention to be free of what we no longer need can free up our energy to flow constructively. Pranayama with the focus on exhaling all the breath out of the lungs marries well with these types of intentions. The Kspana mudra is a specific energetic hand gesture that targets detoxification.  

The following link is a customized yoga video for detoxification that includes a hasta mudra, Pranayama and some yoga asana to nourish and strengthen the liver: Yoga for Nourishing the Liver https://youtu.be/wMapkLrSa8g

Ayurveda – Creating Supportive Lifestyle Practices  

For the most part, Ayurvedic treatments are simple and easy for a lay person to self-administer. From an Ayurvedic perspective, food intolerances (and food allergies) are due to ama, an excess of toxins or undigested food in the digestive tract. Ama results from low agni, insufficient digestive fire, so to effectively treat food intolerances we must strengthen agni. But first ama needs to be removed. 

Establishing a Healthy Routine  

Establishing a healthy daily routine is one of the most significant contributions that Ayurveda offers Westerners. One can take advantage of the daily environmental rhythms of light, time passing and the natural ebb and flow of energy to increase the effectiveness of eating, sleeping and working. The body loves a consistent daily routine and is able to respond to healing disease in the body when the normal day to day functions are taken care of. Having a consistent routine is not only nourishing for the body but is also grounding for the mind. Those suffering from food intolerances should be mindful to include these practices in their daily routine:  

  • Try to wake up at the same time each day.  
  • Wake no later than 7 am. 
  • Eat at the same time each day.  
  • Refrain from overeating and eating difficult to digest foods.  
  • Do not eat for several hours before going to bed.  
  • Try to get to sleep by 10 pm.  

Focus on Healthy Digestion  

Not only is there a direct link between food intolerance and digestive distress, but also we could say that food intolerance is digestive distress. Food intolerance will always cause imperfect digestion, thereby affecting the body’s ability to eliminate toxins via the liver. When the liver fails to perform optimally, toxins are released into the blood affecting the entire body. Hence, treatment protocols should always include a strong emphasis on both digestive health and healing the liver.   

 It is not simply what you eat, but also how, when how much and under which conditions that can affect food intolerance. Long-term healing works beyond removing the food allergen. The digestive organs need time to repair. Healing is much more successful if an individual helps the process by eating food that are easy to digest, such as soups and well-cooked fresh, whole foods.  

Food allergies cause an overgrowth of bacteria in the gut. The bacteria’s waste products, essentially bacteria “piss and poop”, cause inflammation. The intestines absorb some of this toxicity and then the liver becomes overwhelmed. When the liver is toxic, the immune system doesn’t function properly.  

Diet  

Bringing awareness to the gunas or qualities of the intolerant food can point to which dosha is out of balance. Ayurveda suggests that it’s likely that one will find the same qualities of an individual’s main dosha in the foods they are intolerant to because we are more likely to experience imbalances in our main dosha. Ayurveda recommends eliminating the foods causing the intolerance. When in doubt as to the culprit of the intolerance, eliminate difficult to digest foods as identified above, particularly wheat and dairy which contribute to ama in the body. It takes time to heal the body. A simple, easy-to-digest diet of well-cooked, whole foods should be followed for a period of time to cleanse the body of irritants.  

It may take some persistence to determine which foods you are intolerant to. A carefully administered elimination diet may be necessary. Keeping a detailed journal of all food intakes, qualities of poop, urination and any digestive distress is invaluable in this discovery. After the intolerant food has been identified and the digestive tract has been cleansed, be sure to select foods to continue to cleanse, but also nourish the liver. Blueberries, strawberries, pomegranate and cranberry juice all nourish the liver.  

Neti Pot  

The use of a nasal washing neti pot is a common practice that comes from the Ayurvedic and yogic traditions. It’s also fully supported by Western doctors. It can be practiced every day. It removes histamines in the nasal area and thereby decreases the symptoms of sneezing, nasal drainage and itching.   

Enema  

The use of enemas is a classic treatment in Ayurveda and can be used to reset the digestive tract. Enemas can be used to clear accumulated toxins. An enema formula combines detoxifying herbs plus nourishing oils. The oils and herbs are selected based on an individual’s constitution and pathologies. 

Enema therapy should first be practiced under the guidance of an Ayurvedic practitioner.  

Herbs  

Here are a number of herbs that can be used to treat and heal food intolerances. An Ayurvedic practitioner can create a customized formula taking into consideration an individual’s constitution, the correct mix of herbs and provide instruction for taking the prescription.   

HERB HEALING ACTION  DOSHIC COMPATIBILITY  
Amalaki  Improves digestion; tonic for the liver  Tridoshic – good for all doshas 
BhumyamalakiStrengthens the liver  Good for kapha and pitta; may aggravate vata dosha 
ChamomileImproves digestion   Good for kapha and pitta; may aggravate vata dosha 
Fennel  Burns toxins; reduces ama; decongestant; improves digestion   Tridoshic – good for all doshas 
Guduchi  Restores the liver; improves immunity  Tridoshic – good for all doshas 
Licorice root  Removes stagnation in the lungs and stomach; soothes digestive tract  Good for vata and pitta; may aggravate kapha dosha 
Manjista  Purifies the blood and reduces toxins Good for kapha and pitta; may aggravate vata dosha 
Marshmallow root  Anti-allergy, antimicrobial, anti-inflammatory  Good for vata and pitta; may aggravate kapha dosha 
Milk thistle  Calms and clears the liver  Good for vata; may aggravate pitta and kapha doshas 
Neem  Cleanses the blood, restores the liver and boosts immunity Good for kapha and pitta; may aggravate vata dosha 
Shatavari  Removes toxins; calms the liver  Good for vata and pitta; may aggravate kapha dosha 
Turmeric Purifies the blood and improves digestion  Good for vata and kapha; may aggravate pitta dosha 

Signs of Recovery  

From an Ayurvedic point of view we can simply look at the body to see signs of recovery. Unlike food allergies where the immediate, acute reaction is usually life-long, food intolerances can diminish after months or perhaps a year of abstinence. In many cases the food in question can be tolerated later without negative consequences as long as the food is not eaten too frequently, and the body is healthy. The great thing about food intolerance is that one will see signs of recovery quite quickly. In fact, most symptoms will be relieved within 24 to 36 hours if the food in question is avoided.  

Here are some signs that we are recovering from food intolerances:  

Digestion Improves  

Abdominal bloating, gas and other digestive distresses are relieved. Good digestion is a primary indicator of good health in general, and specifically in the recovery from food intolerance. We will see digestion improve first over other signs because food intolerance manifests first in the digestive organs and then plays out symptomatically throughout the body. When digestion normalizes, the poop becomes well-formed and brown. An individual will more often have one or two bowel movements a day with the poop being more like the shape and consistency of a banana. 

Emotions and the Mental State Stabilizes

Emotional symptoms such as anxiety, depression and irritability are key results of food intolerance. When the liver is dysfunctional, it is common to feel stuck, frustrated or angry. Many of these adverse qualities decrease rapidly once an individual is on the path to recovery. Mental health normalizes and stabilizes reducing mood swings. The ability to concentrate improves. Sleep disturbances and insomnia will subside. Emotional and mental health improves even when the food in question is only temporarily removed.  

Health of the Eyes

In Ayurveda, the eyes are considered a key indicator of the health of the liver. As we recover, the eyes will itch less often. The whites of the eyes become whiter without red lines or a yellow or grey cast. Having clear, bright eyes is an important signal that we are healing.  

Fatigue  

Fatigue is also a tell-tale sign of food intolerance. The two main times that fatigue strikes in association with food intolerance is after eating and early morning tiredness/difficulty in waking. These symptoms will improve once the intolerant food is taken from the diet and will continue to improve as the body heals. A minor feeling of tiredness after eating is common, but when this persists for more than 15 minutes and is more acute, then usually the food is the culprit.  

Hypoglycemia  

Reactive hypoglycemia will subside and the blood sugar levels will become steadier. As our insulin production stabilizes, our cravings for sugary foods decreases.  

Summary  

Using a combination of the self-healing practices as outlined above, the prognosis for significantly reducing or even eliminating food intolerance is excellent. But it takes time to strengthen the liver and restore the digestive tract to full function. It’s important to have patience and to pay attention to the body. The reward is not just relief from debilitating symptoms and greater resilience to disease, but also gaining the confidence that we can be the healers of our own life. The journey is fascinating.  

Bibliography:  

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Haynes, Antony J. and Antoinette Savill. The Food Intolerance Bible: A Nutritionist’s Plan To Beat Food Cravings, Fatigue, Mood Swings, Bloating, Headaches, IBS. San Francisco, CA: Conari Press, 2008.  

Immel, John. “Gluten-Free Diet for Wheat Intolerance and Celiac Disease.” Recording read by author. Joyful Belly.com: Asheville, NC.  

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