The Ayurvedic Perspective on Digestive Intolerances and Food Sensitivities
In our modern world, digestive intolerances and food sensitivities have become increasingly common. As an Ayurvedic Physician, I frequently encounter patients struggling with these issues. They come seeking relief and desiring understanding. However - in part because of how common these issues are - there is a large volume of media out there on this very subject, and while some of that media is spot-on and helpful, a great deal of it is not. The result is typically confusion, frustration, and a feeling of defeat. And no one should have to feel that way.
Ayurveda, the world's oldest living whole system of medicine, views digestive intolerances and food sensitivities through a unique lens, which we will cover the basics of in this post. And, moreover - and just as importantly - the field of Ayurvedic medicine offers robust solutions to such digestive issues that stand the test of time.
Digestive Intolerances Through the Lens of Ayurveda
Ayurveda sees digestive intolerances not as isolated issues, but as reflections of systemic imbalances within the body. Each case is wholly unique.
In order to understand how each case can be so unique, there are a handful of concepts we need to shed some light on:
Agni, the metabolic fire that breaks down what we take in, so that we can assimilate nutrition and nourish ourselves. There are many subtypes of agni, but the key players here are jatharagni, the sum of all of the digestive acids, enzymes, bile acids, bile salts, and so on that are produced by and live in the digestive organs, and that breaks down boluses of food we consume; and bhutagni, which is the metabolic power housed primarily in the liver, and that allows us to extract nutrients on a molecular level as they circulate in the bloodstream. When agni is compromised, this may lead to the improper digestion of food, resulting in the formation of ama. Depending on how agni is compromised, it may also directly result in digestive intolerance.
Ama, which is undigested material that ferments where it sits, and turns metabolically toxic. Ama tends to vitiate, or spoil, sensitive doshas (typically, subtypes of vata and pitta first), or worsen existing doshic imbalances, which then leads to disrupted digestion.
Samana vayu, the subtype of vata (the dosha which governs all movement in the body) that is responsible for peristalsis (the contraction of smooth muscle in the gut which moves food along), as well as the release of stomach acid, enzymes, bile acids, bile salts, and more. Samana vayu must be balanced and healthy for agni to function well.
Pachaka pitta, the subtype of pitta (the dosha that controls all aspects of digestion and transformation) that interfaces directly with agni. A healthy and balanced pacaka pitta is necessary for agni to do its work, and agni must be functioning well for digestion to take place.
Virodha (or viruddha), which describes the phenomenon of substance incompatibility. There are many forms of incompatibility. For example, a given food may not be compatible with the current season, or with the time of day. A particular food item may also not be compatible with a person's constitution. In one of the most extreme instances of the latter, a person might have an in-born severe food allergy with anaphylaxis (such as to eggs, tree nuts, peanuts, etc.).
And because we are whole, integrated beings, all of these aspects of our bodies and environments interact with each other (and more). So an imbalance in any of agni, samana vayu, or pachaka pitta can influence the others. Ama can cause new imbalances or worsen imbalances already present. And virodha may kickstart or worsen the process.
Where do imbalances come from? Although there are many, many possible causes of imbalance, when it comes to digestion, imbalances often stem from:
Irregular/inconsistent eating habits, especially a lack of regular meal schedule;
Consumption of foods and substances that are incompatible (virodha, above);
Emotional stress, especially when chronic;
Additives and other synthetic chemicals in the food supply, especially artificial colors, preservatives, and leeching plastics in packaging;
Environmental factors, including contaminants like pesticides and chemical run-off, but also seasonal changes;
And familial genetic/epigenetic predispositions.
Ayurvedic Approaches to Alleviating Alimentary (Digestive) Intolerances
So what do we do to manage these imbalances? Some of the tools we might make use of, depending upon the person and case, include the following:
Thoroughly individualized nutrition review and adjustment. This is the bread-and-butter (so to speak) of any plan of care. Foods and consumption patterns that are contributing to imbalance must be identified and modified. Similarly, many foods can be therapeutic, and even outright medicinal, depending upon the case. Digestion-friendly recipes, such as kitchari (a nourishing blend of a digestible grain and legume, typically rice and mung dal) and congee, may be offered and personalized.
Diet augmentation through dietary spices. These must also be chosen thoughtfully and on an individual basis. Some more airy cases will call more for cumin and fennel, for example, while those with excessive heat involvement may require more cardamom, cilantro, and dill.
Mindfulness in eating, which ensures more thorough digestion.
Herbal medicine support. Tools used may include: triphala, a gentle blend of three dried, low-sugar fruits that support absorption, nourishment, and elimination; senna, when the gut needs help in secreting functional substances and self-lubrication; bitters for the liver; and/or others, depending upon the case.
Marma (therapeutic pressure point) treatment. This can be performed by an experienced provider, and may be accomplished directly, with or without tools and/or select essential oils.
Oil pulling. This is the practice of swishing sesame or coconut oil in the mouth for 10-15 to help remove toxins and support overall oral and digestive health.
Abhyanga (self-massage). Regular self-massage with warm oil can improve circulation, reduce stress, and indirectly support digestive function.
Yoga postures and pranayama. Specific yoga poses like vajrasana (seated thunderbolt pose) and breathing activities like shitali/shitkari (variants of cooling breath) can stimulate digestive function directly, and also reduce stress.
Fasting and detoxification. Periodic fasting (guided by an experienced and knowledgable physician) or following an Ayurvedic detoxification program (Panchakarma) can also offer the digestive system a chance to reset and heal.
Meditation. A regular meditation practice can help manage stress on the digestive system, both directly and indirectly.
And more.
It's important to remember that in Ayurveda, the goal is not simply to treat symptoms; instead, we aim to restore balance to the whole person. So this approach must consider not only diet but also lifestyle, mental state, and environmental factors.
While these Ayurvedic practices are all powerful tools for healing, it is essential to work with a qualified healthcare provider to develop a safe, personalized, and medically sound plan. Each person's journey to digestive health is unique, and what works for one may not work for another.
At The Buddha's Medicine, we blend the ancient wisdom of Ayurveda with modern integrative medicine approaches. We offer comprehensive, personalized care plans that address the root causes of digestive intolerances and food sensitivities. If you're curious about yourself and how Ayurveda can support your digestive health, we invite you to book a cost-free, 15min Consultation. Together, we can explore how to bring your body back into balance and restore vibrant health.
Professional disclaimer: please do not initiate any herbal or other medicinal interventions without the guidance of a knowledgeable provider.
Dr. Matt Van Auken, MD, MPH
Dr. Matt is an Ayurveda-trained, triple board-certified physician.
