Celiac is a type of autoimmune illness which is triggered by an intake of food which is categorized as “gluten”. The other terminologies for celiac are – celiac sprue, non-tropical sprue or gluten-sensitive sprue and all of these are also references for celiac disease. Its to be here noted that gluten is a type of protein which is found in wheat, rye, barley and other such grains. When any individual already suffering from celiac disease gets to eat any food stuff in which gluten is the primary component present, their cellular physiology starts damaging the villi that is present on the inner wall of the small intestine. When these villi’s are being vitiated / damaged by intake of gluten food, such patients are then unable to absorb the food nutrients in good aspect, which leads to many physiological distrubances and few of those being loss in bone density, miscarriage, infertility, neurological diseases etc.
According to ayurveda medicinal science, the disease celiac is a type of disorder which is primarily caused due to a weaker digestive fire in digestive tract – Agni or Jathragni. Due to weaker digestive fire, the food digestion process is compromised, and when the food is left undigested, it either travels upwards or downwards. When it moves downwards, it leads to bouts of constipation and can cause inflammation of the small intestine mucosa and villous atrophy. During this cycle of indigestion the food is not broken down into “sam” part, rather its broken down into “ama” part, also due to all these digestion concerns, the bone tissues are not well nourished leading to osteoporosis. Other dhatus like Rasa, Asthi kashya, Majja kashya are also then not adequately nourished leading to diseases associated with them.
Ayurvedic interventions for gluten sensitivity may include dietary adjustments to pacify aggravated doshas, incorporating easily digestible foods and avoiding those that may aggravate the digestive system. Digestive herbs like fennel, coriander, and ginger might be recommended to support digestive function. Detoxification therapies, known as Panchakarma, could also play a role in eliminating accumulated toxins (ama) from the body.
In Ayurveda, the digestive system is considered a key factor in maintaining health. The concept of “agni,” or digestive fire, plays a crucial role. When agni is imbalanced, it can lead to various digestive disorders. While celiac disease is not explicitly discussed, Ayurveda would likely approach gluten sensitivity as a disturbance in agni, with a focus on pacifying aggravated doshas, particularly Vata and Pitta.
Individuals with gluten sensitivity may experience symptoms that align with an aggravated Vata, such as bloating, gas, and irregular bowel movements. Inflammation and irritation in the digestive tract, common in celiac disease, could be seen through the lens of Pitta aggravation.
The treatment approach of celiac disease in ayurveda medicinal science involves intake of those medicinal plants which have Agni Deepana and Aam Pachana properties. These illness specific medicinal herbs helps in normalization of digestive fire and evicting out “ama” toxins from the body channels. Thus, this line of natural treatment approach through intake of medicinal plants helps in complete reversal of the condition and enable holistic health benefits.