Easily Bloated After having Protein

You're someone who gets very easily bloated after having protein, especially plant-based protein like lentils, beans, pulses, legumes, then this newsletter is for you.


You may be having low digestive fire or low agni, as we call it in Ayurveda.


It's this warm energy in your stomach that helps in breaking down the food.


It could be imbalance, which is basically excessive dryness and roughness from air and space that is leading to bloating, gas, flatulence, and indigestion after having protein.


If you're an ectomorph body type, this is quite common.


You have thin, brittle bones, weak digestion, and a thin body type.


Here's what you need to do:





(Before we start, we encourage watching a quick video directly connected to today's newsletter. Simply click the green "Watch The Video" button below and you're all set.)


Focus on these colors:






These are the lentils that are easier to cook, easier to digest.


So your green mung beans, a great source of dietary fiber, will prevent indigestion and even constipation.


Red lentils, great for your heart.


You have your masoor dal, then you also have your pigeon peas.


All of them are good.


Adzuki beans are also red. Easy way to remember.


Green, red, black.


Black gram is called the urad dal. So we want it with the fiber, not without, so this prevents constipation.

It's also great for improving bone density.


Then you have your yellow split dal.


You know, you have your chana, you have your pigeon peas.


These are easy to digest.


They give you a lot of energy. They also help in improving your BMI.


Now, if you're vata, you also need to aid the digestion.


You need to have warm spices in your diet.


So make sure to cook these lentils with ginger, cumin, coriander seeds, and fennel seeds, if you can.


You can even put some carom seeds, you can even put garam Masala, like Cinnamon, Clove, Grated Ginger, Pepper, all this helps in digestion.


You also want to put some fiber, lots of vegetables, with your dal.


Coriander is one easy source.


Always garnish your dal with some cilantro and lots of fat, at least one to three teaspoons of fat in your dal.


It could be coconut oil, avocado oil, or ghee, which is a good source of butyric acid.


Now, another thing to remember is to cook your dals really well and presoak them overnight for eight to twelve hours or in the morning for one to four hours.


Cook it in an open vessel. The foam that comes on top is the purines, phytic acid, which can lead to bloating.


Get rid of that foam.


It takes a little longer to cook, but it's worth the sacrifice of time.

And then cook it again with these warm spices, some veggies, and good fat.


Here's to healthy digestion and a healthy you.