Food Intolerance – One Man′s Meat is Another Man′s Poison

Food intolerance is an increasingly common problem. It can be defined as ‘the inability to properly digest or fully process certain foods’. This leads to adverse reactions in any part of the body, not merely in the digestive tract, but also, for example, in the skin, the respiratory, musculo-skeletal, neurological, reproductive and immune systems.

No two cases are the same, as the problem can be traced to any part of the digestive system. Insufficient enzymes in the saliva can be a factor, which will cause bloating soon after eating. Lack of pancreatic enzymes in the stomach or low stomach acid will prevent protein from being properly broken down. A damaged small intestine will give rise to symptoms several hours after eating, whereas post-digestive effect, caused by the failure of the colon to break down waste, may not be experienced until the following day. Some symptoms can be very rapid and severe, when they will be classed as allergies, such as anaphylaxis caused by nuts.

Our sense organs – the eyes, the nose and the tongue – are important in assessing what is good for us, but it is vital that each individual should be aware of  the dietary requirements for their constitutional type and of the need to take seasonal variations into account. We also need to be aware that the body will often react to certain ingredients such as preservatives to which foods have been exposed; it is often difficult to find a pure version of the food that the body requires. This causes the brain some confusion.

I have since an early age had a reaction to apple peel, which would cause a stinging sensation if stuck between the teeth. In later years I was told by a nutritionist that the skin of a red apple contained a certain protein which was known to cause this reaction in the absence of a certain enzyme that is needed to process it. It was therefore interesting to be consulted by a client who would have an epileptic seizure if she consumed apple. She was finally cured of the problem with the help of an Ayurvedic medicine. For such a remedy to work it is essential to know which part of the digestive system needs to be treated.

Ayurveda sees that the reasons for intolerances are to be found in low agni (digestive fire) resulting in incomplete digestion, and a build-up of toxic ama in the gut. The herbal formulas used are aimed at gut repair, liver detoxification and blood purification. When correctly balanced the body will be able to absorb vital nutrients and expel toxic wastes before they begin to collect and cause illness.

The benefit of treating a food intolerance using an Ayurvedic approach is that with the underlying imbalances corrected it will be possible for any healthy food to be consumed within reasonable limits throughout life.