Spring is a favorite season for many, but the allergic people know well the feeling of a permanently stuffy nose, running and swollen eyes, skin itching, cough, wheezes and other similar symptoms of the characteristic for the season spring allergy.
Allergies are strongly genetically determined – if your parents are allergic, it is much more likely that you have an allergy. Most allergies occur during childhood but in some people they develop later – after exposure to environmental factors that trigger the allergic reaction.
Among the most common causes of allergies are: pollen from grass, trees and weeds, spores in the soil, dust mites and the allergens of cockroaches, protein released from the fur of cats, dogs and rodents.
The allergies cause an inflammatory response of the organism, which is like a smoldering fire. If you can keep it smoldering instead of burning, you will feel much better. Starting to take medications earlier, you will reduce the risk the symptoms to intensify.
The season of spring pollens begins much earlier than most people think. Pollens starts to fill the air still when the weather gets so warm that the trees hardly begin to bud. It is also important the highly allergenic products to be excluded from the menu and to emphasize on those with low or no allergenicity.
Here are kind of recommendations for nutrition in the current season in order to lower the risk of allergies and to enjoy the sunny days without worries.
Yoghurt is such food.
Yoghurt has probiotic and anti-allergic action upon the organism. Still, the probiotic products such as yoghurt, kefir or fermented vegetables (for example cabbage) contain natural histamines and may cause the opposite effect, otherwise said – to increase the allergic reactions and symptoms in some people. So, be careful and the consultation with a doctor should not be ignored.
The rich in the bioflavonoid quercetin foods, such as onion, garlic, cabbage, berries, cauliflower and apples, reduce the occurrence and development of allergic reactions in the organism.
The foods rich in vitamin C also have exceptional anti-allergic action.
They improve the immune system of the organism and are an enemy of histamine – a neurotransmitter that causes allergic reactions such as cold, eye itching, sniffing etc. The studies show that vitamin C lowers histamine levels with up to 38%, and the deficiency of vitamin C may lead to elevated levels of histamine in the blood.
The rich in vitamin C foods, such as strawberries, kiwi, citruses, berry fruits, are extremely suitable food for the spring period.
Curcumin – the active ingredient in curcuma blocks the release of histamine (a substance which causes allergic reactions) and thus prevents the occurrence of allergic symptoms. You can add some curcuma to every food and for sure you will reduce the symptoms of spring allergy.
Magnesium is a mineral with relaxing action concerning the muscles and it helps the work of the lungs. Studies in animals prove that magnesium shortage may increase the histamine levels. The products rich in magnesium are almonds, squash and sunflower seeds, oat flakes, broccoli, leafy vegetables and dark chocolate.
Omega-3 fatty acids play an important role in the fight with the allergic reactions in the organism. The high content of omega-3 fatty acids in the red blood cells or in the diet is linked with lower risk of hay fever development. A study found that the children of the Greek island Critt, who eat relatively often and larger amounts of Mediterranean food (with high omega-3 fatty acids content) are less predisposed to development of allergies and asthma.
It is also found that the regular consumption of omega-3 fatty acids favors and strengthens the condition of the heart, improves the mood and the memory.