Food Allergies

Food Allergies
This condition is due to weak immune and
nervous systems, and poor digestion—that creates
toxins in the body. These systems are weakened
through taking antibiotics, junk food and food
additives, environmental pollution, anxiety, worry,
and stressful lifestyle. Children born to mothers with
weak immune systems and allergies may also exhibit
these conditions; though breast-fed children are less
likely to develop food allergies.
Váyu doähas, having the most delicate nervous
systems, are more likely to have food allergies. There
may be a parallel emotion of not feeling nurtured.
Kapha doähas, with weak digestive fire, may also
exhibit food allergies.
General: Gas, indigestion, bloating, diarrhea,
constipation, congestion, skin rashes, headaches.
Certain foods are more likely to cause allergic
reactions such as milk and wheat (difficult to digest),
corn, soy; nightshades (contain alkaloids) such as
eggplant, tomato; strawberries, peaches.
Váyu: Beans, soy, corn, and other Váyu-increasing
Pitta: Nightshades and sour fruits (e.g., strawberries,
peaches, apricots).
Kapha: Dairy, wheat, and other Kapha-in-creasing
General: Initially, persons need to avoid the foods
that cause allergic reactions while taking herbs to
improve the digestion (e.g., cardamom, coriander),
calm the nerves (e.g., gotu kola), and improve the
immune system (e.g., guæúchí); follow one’s doäha
food plan, exercise, and reduce stress.
Therapies listed under malabsorption are used here.
Once the allergies are diminished, stronger immuneboosting
herbs like ¤hatávarí and a¤hwagandhá can
be taken.

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