Manage Wheat And Gluten Allergy

……………ग्रहणीगद:। तस्य स्याद्गनि विध्वंसकरैरत्यर्थ सेवितै:॥

An allergy is a hypersensitive reaction of the body when comes into contact with a substance that is in fact harmless. An allergy occurs suddenly and is predictable. The hypersensitive response comes from the natural immune system and ranges from a slightly uncomfortable feeling to a fatal anaphylaxis. The substances in your environment that cause allergies, are referred to as allergens. The most common allergens are dust, Pollen, food proteins, certain medications, cosmetics, latex, etc. and skin contact with allergens cause skin allergy.

There are 4 types of allergens – namely Albumins, Globulins, Prolamines, Glutelins. Within wheat, prolamins are called gliadins and glutelins are called glutenins.  These two protein groups form the classic glutens.  Gluten is a causative agent of Coeliac disease (CD), and can be contrasted to gluten allergy by the involvement of different immune cells and antibody types. Wheat allergy is an auto-immune disease which causes reaction to proteins (especially gluten) found in wheat. The immune system of a person having wheat allergy develops a specific antibody, a disease-fighting agent, to the wheat protein. Other factors which are responsible for the ailment are environmental and genetic factors.

Even though there are some major differences between the three main types of negative food responses (spec. allergy, sensitivity and intolerance), in Ayurveda all comes under Asatmaya (intolerance) and  basic root cause lies in Agni. According to Ayurveda, this can correlated with Grahani roga (Sprue) in Ayurveda. Agnimandya (low digestive fire) results in formation of Aama (undigested food) and the disease manifests.