Food intolerances have become common currency these days.
Some surveys even suggest that a stunning 25% of the Australian population believes they have at least one food intolerance.
I personally have worked in my clinic with many patients who believed they were intolerant to some type of food, and have now managed - with proper care and the mindful implementation of very simple & straight-forward Ayurvedic principles - to reintroduce said foods in their lives, allowing them to enjoy the treats they had already sworn off a long time ago.
Overcoming food intolerances is possible when you have the proper tools and the right understanding of how digestion & nutrition work.
Factors that increase your susceptivity and reactivity to food intolerances and allergies
Food Quality and Food Transformation (samskara):
For example, one may experience inflammatory reactions after drinking cold homogenised milk extracted from stressed cows. But non-homogenised cows milk, diluted with water, then boiled… this “lightens up” the milk: reduces kapha (mucous creating, congesting qualities), and makes milk more compatible for one to tolerate and enjoy.
Especially if a food item is hard to digest for you or triggers any health implications - those who are wondering how to overcome food intolerances need to obtain quality food and “transform it” the right way, then try & reintroduce.
Poor digestion (low digestive agni):
This is a key factor when it comes to food intolerances.
The agni is the digestive fire in your gut. If the agni is not enlivened enough, you won't be able to digest properly the foods that you eat, especially the ones that your body is "intolerant" to.
In a lot of cases, it is not so much the food you are eating, but the poor function of your metabolic pathways and digestive health that impedes you to properly digest food.
I have worked with coeliacs and many managed to eat wheat again. They don’t eat it every day, but they enjoy this nourishing grain weekly in moderation with the right tools, knowledge and intuition of their own body. They enjoy high-quality wheat cooked fresh, reaction-free.
Those who eat even a tiny amount of onion and garlic and bloat like a balloon…
Those who can’t eat oxalates (e.g. almonds, spinach, peanuts, soy, beetroot, swisschard, rhubarb, cashews, sesame seeds, etc.) without swelling up, getting a runny nose, abdominal discomfort, or itchy skin…
A lot of it can be healed. And from what I have seen, it can be easy as organic ancient grain pie.
Another key point.
It’s amusing and fascinating how many times I see patients that only after they get their “allergy prick test”, do they get reactions after eating the foods for which they tested “positive”.
When one unquestionably “accepts” the laundry list of foods they were told to avoid (in some cases, for the rest of their life!) their mind and body accept these “allergies” and reject the food whenever it comes.
Allergy Skin-Prick Tests
For the best part, as a study in the Journal of Paediatrics showed, allergy skin-prick tests are incredibly inaccurate.
One of the problems with them is that, according to another study, patients show skin reactions to allergenic foods in 50-60% of the tests- even if the person is not allergic to that food.