Wheat and Ayurveda.

Wheat’s cool and heavy nature makes it an excellent choice for balancing vata and pitta, but it is highly aggravating for Kapha.

Kapha types or those with a Kapha imbalance do much better with grains like rye, millet and corn which are lighter, dryer and more heating.

Wheat has many favourable properties.

It is sattvic in nature, meaning it instils balance and harmony. It is grounding and nourishing. Whole wheat has a rich nutrient content intact in its outer layer high in B vitamins calcium, copper, phosphorus, iron, zinc, and folic acid. The high Vitamin B content provides energy, and the heavy quality keeps the body full for longer. The fibre content aids in elimination, and adds good gut bacteria, activating essential enzymes to the intestinal tract. Those who have a gluten-free diet have considerably less beneficial gut bacteria than those that that don’t.

The sweet taste of wheat leaves you more satisfied and less likely to look to sugary foods.
Its heavy sweet quality makes it fitting for those trying to gain weight and excellent food for promoting growth in children and debility in adults.

Wheat is ideal when balancing out dry and light foods such as chickpeas, salads and most beans. Wheat tortillas with a black bean soup or chickpea curry with Nan bread with the right spices can make a balancing meal. If you are not allergic to wheat, it is a nutritious and grounding food used medicinally for centuries.

So why do so many have an intolerance to wheat? There are many reasons why so many suffer from wheat allergies.

Ayurveda places much importance on our digestive capacity. When digestion or Agni is weak, we do not digest our food efficiently, and toxins are produced, causing a host of issues like inflammation, allergies, sluggishness, gas and abdominal discomfort. Strengthening our digestion is the key to health and overcoming a host of ailments. Good digestion and assimilation depend on compatible food combining and eating the right foods for our body type. Wheat is heavy so best consumed in small amounts, adding …… can aid in its digestion.
Wheat is best eaten in the fall and winter seasons when digestion is more robust.

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