Do you know how long we as humans have had this long relationship with wheat - when I did some research - our relationship with wheat began more than 10000 years back - think about this - it almost goes back to as old as Ayurveda.

According to the recent article by Allied Market Research the gluten free snack industry was estimated at $843.6 million in 2021, and is set to reach $1.8 billion by 2031 globally.

Why is our loyalty towards wheat shifting - why are we in such a hurry to ditch this relationship that stood the time for thousands of years and made us who we are today? Why, what might be the reason? More importantly what does the scientific wisdom of Ayurveda tell us about wheat and  gluten free grains?

The topics covered in this episode -

1) When to eat and when not to eat gluten free grains

2) What season is more beneficial to incorporate gluten free diet

3) How to access each dosha to the gluten free properties and make an informed decision when and when not to be gluten free

4) Which dosha suffers the most when one goes gluten free and why

5) What is Wheat from the lens of Ayurveda and also briefly touch on the history and traditions of wheat in the Indian culture

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