Beyond Turmeric: A Cultural & Ayurvedic Approach to Gut Microbiome Diversity
Beyond Turmeric: A Cultural & Ayurvedic Approach to Gut Microbiome Diversity
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Turmeric often takes the spotlight, but Ayurveda offers a rich foundation of foods, spices, and therapies that support digestive health and microbial diversity. This session introduces registered dietitians to key Ayurvedic spices such as cumin, fennel, coriander, ginger, and black pepper along with foods like ghee, buttermilk, and herbal infusions, as well as mind-body therapies such as abhyanga and shirodhara.
Participants will explore how these practices influence digestion, motility, inflammation, microbial composition, and the gut-brain axis. As interest grows in culturally inclusive approaches to gut health, this session bridges Ayurvedic wisdom with modern microbiome science, providing practical strategies for integrating these foods, spices, and therapies into personalized, evidence-informed care.
CPEU: 1.00 (Valid Until September 15, 2029)
Learning Objectives
- Learn about key Ayurvedic spices and foods influence digestion, gut motility, and microbial diversity, and connect these mechanisms to current microbiome science.
- Describe cultural Ayurvedic foods such as ghee, buttermilk, and herbal infusions and evaluate their potential role in supporting GI health within diverse client populations.
- Integrate Ayurvedic nutrition principles and culturally inclusive digestive practices into care plan for clients with Digestive health concerns, and stress-related digestive imbalances.
Performance Indicators
- 2.1.4 Applies knowledge of cultural foods, religious traditions, eating patterns, client values, and food and nutrition principles when developing nutrition and dietetics services to be comprehensive of all individuals in target population.
- 7.8.1 Masters and maintains current and evidence-based knowledge within subject areas.
- 9.4.1 Gains an understanding of integrative and functional medicine models and interventions and how these models and interventions are applied to nutrition and dietetics service.
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