I need some herbal and nutritional, and asana help with leaky gut an

[Guest guest]

hi rian

 

you are not alone

 

the prevalence of gluten intolerance is way under-reported, and in my

clinical experience of 10 years (mostly in people of northern

european descent) gluten (and casein, in milk) is a very important

factor in a whole variety of conditions, mostly related to disorders

of the skin and mucous membranes, including the digestive,

respiratory and urinary tracts, but also mental/emotional disorders

such as anxiety

 

in ayurveda we have this idea of satmya, which means the foods and

habits that are native to our ancestry

for all humans, gluten-containing foods are relatively new, but

certainly so in people of northern european descent and also first

nations communities

 

as such, we can say that these foods are asatmya - foods which are

not ancestral, and therefore very likely to cause problems

 

added to this issue are the methods of industrial processing and

refinement of gluten-containing foods

 

for e.g., at one time ALL bread was made with a coarsely ground

grains, but now pretty much all bread is made with a highly refined

flour that is essentially a microparticle glue that impairs

gastrointestinal transit time and inflames the gut mucosa, promoting

leaky gut

 

manufacturers have even acknowledged this problem by marketing " flour-

free " breads using sprouted grains

unfortunately, they also usually add purified gluten into the mix, so

there is zero benefit to eating these breads, and sometimes its

actually worse

 

perhaps if industry had never invented the technique to refine flour

and we continued to only eat the coarsely ground traditional breads

that are very crumbly we wouldn't of had this problem - certainly in

traditional cultures there is evidence that gluten intolerance is is

much less, but then peoples who follow such practices are

increasingly rare, and now among indo-canadian populations that eat

gluten i am seeing a similar pattern of GI intolerance, including

ulcerative colitis (so much for " tandoori pizza " !)

 

your best bet is to eliminate all gluten and casein (dairy) foods for

a minimum of 6-8 weeks, and during this time take appropriate

measures to address the issue of gastrointestinal inflammation and

detoxification

 

this might include digestive enzymes, herbs such as triphala,

turmeric and licorice, and pre/probiotics

however, i would recommend you see a practitioner to help you, since

you will need something directly tailored to your issues

 

if you are in the US or Canada, there are a couple companies such as

metagenics and renew life that have products for leaky gut; there are

also a couple of excellent formulas such as robert's formula that i

use regularly

 

once we have established GI balance you can attempt to rechallenge

with more traditional gluten-containing foods, such as oatmeal or

barley soup, and then some traditional breads made with coarsely

ground flour

 

however, your days of eating normally may be at an end - but you can

take heart that what is " normal " is in fact a distortion far removed

from what our bodies evolved with

 

best...

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: 778.896.8894

fax: 415.376.6736

 

 

___________

> I need some herbal and nutritional help with leaky gut and candida.

> I am a woman with a

> Vatta Kapha constitution. I have always had intollerances to gluten

> and dairy, but the gluten

> allergy has become so severe in recent years<snip>

[Guest guest]

ayurveda , Todd Caldecott <todd wrote:

> in ayurveda we have this idea of satmya, which means the foods and

> habits that are native to our ancestry

> for all humans, gluten-containing foods are relatively new, but

> certainly so in people of northern european descent and also first

> nations communities

>

> as such, we can say that these foods are asatmya - foods which are

> not ancestral, and therefore very likely to cause problems

 

Most of the gluten problems appear to be due to genetic modifications

to wheat, in order to have better paste resistance, higher amount of

protein etc In India too, GM wheat containing higher protein variety

is being produced.

 

Wheat is not relatively new, it's use in Yagnyas is mentioned in some

ancient texts also, one article claims it was used in northern cultures

too:

 

http://health./message/4198