Ayurvedic Treatment for Wheat and Gluten Allergy

An allergy is a hypersensitive reaction of the body when it comes into contact with a substance that is otherwise harmless. Allergic reactions often occur suddenly and are sometimes predictable. This hypersensitive response is triggered by the natural immune system and can range from mild discomfort to life-threatening anaphylaxis.

The substances in the environment that trigger allergies are known as allergens. Common allergens include dust, pollen, food proteins, certain medications, cosmetics, latex, and other substances that can cause skin reactions.

There are four main types of allergens: Albumins, Globulins, Prolamines, and Glutelins. In wheat, prolamins are called gliadins and glutelins are called glutenins-together forming classic gluten proteins. Gluten is a causative agent of Celiac Disease (CD) and differs from gluten allergy in terms of immune cells and antibody involvement.

Wheat allergy is an autoimmune response to proteins in wheat, particularly gluten. In affected individuals, the immune system produces specific antibodies against wheat proteins. Environmental and genetic factors also contribute to the development of the condition.

Although food allergy, food sensitivity, and food intolerance differ in their mechanisms, Ayurveda considers all such adverse food reactions under Asatmya (intolerance), with the root cause linked to Agni (digestive fire). In Ayurvedic terms, wheat and gluten-related disorders can be correlated with Grahani Roga (Sprue). Agnimandya (low digestive fire) leads to the formation of Aama (undigested food), which ultimately manifests as disease.