Foods to avoid during allergy season

, the first telltale symptoms, such as wheezing and sneezing, occur in people with these respiratory disorders. Often taking allergy medications and avoiding going out into the open air when pollen levels are high contribute to resolution of the most severe symptoms. An "adjuvant option to the therapy prescribed by your doctor, useful for reducing symptoms in allergic subjects, is to avoid certain foods that aggravate cough, mucus, congestion, typical of seasonal allergies."

In general, it appears necessary to follow the recommendations for a correct diet, which translates into: reduction of fats especially of animal origin, of drinks and foods rich in sugars, and in the intake of adequate portions of fruit and vegetables. A fundamental recommendation is to avoid the foods involved in the cross-reaction especially for the risk period of the allergy season, which varies according to the pollen to which you are allergic.

could mistake the plant proteins contained in some fruits and vegetables for pollen, triggering what is called a cross-reaction in the body. This reaction results in an increase in allergy symptoms such as itchy lips, mouth and throat immediately after eating foods in their raw form. For example, bananas and zucchini can cross-react if you have an allergy to ragweed. Cooking, baking, canning or microwaving fruits and vegetables can destroy the proteins that cause cross reactions, so fruits and vegetables can continue. to be enjoyed during the allergy season as long as they are not eaten raw.

Allergies to grasses: foods to avoid

During the acute phases of allergy to grasses, it is recommended to avoid certain foods that would significantly worsen the allergic symptoms. They are: barley, oats, corn, soy, rice, rye, wheat, celery, peppers, tomatoes, potatoes, aubergines, carrots, kiwis, melons, watermelons, citrus fruits, apricots, cherries, apples, pears, bananas, walnuts, almonds. , plums.

. Some foods, in fact, thicken the mucus produced by the body; this mucus has an important function, namely to defend the body from potentially harmful foreign substances. Mucus is a viscous secretion that covers the membranes of the body and contains antiseptic enzymes and immunoglobulins. The mucus should be clear and fluid to help with rid the body of allergens. When mucus thickens, it does not thin, allergens remain trapped instead of being eliminated through the nose and mouth. Experts confirm that milk and dairy products such as cheese, ice cream containing milk, cream, butter, Condensed milk and yogurt help thicken the mucus, which makes the throat more irritated and the airways congested.

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Red meat and eggs can also affect the increase in mucus and phlegm. These foods are high in protein, which could cause mucus to accumulate in the throat and airways. Likewise, nuts and some seeds oily contributes to thicken the mucus.

, organic molecule belonging to the class of biogenic amines, one of the chemical mediators of inflammation, naturally released by the body to counteract allergens. Histamine causes classic seasonal allergy symptoms, such as sneezing, wheezing, and itchy eyes and nose. Avoiding foods rich in histamine can help reduce allergy symptoms. Foods that promote histamine include: cheeses, meats. processed foods, smoked fish, nuts such as raisins, mushrooms, avocados, eggplant, tomatoes, sour cream, and foods that contain vinegar. Alcoholic beverages, particularly wine and beer, also promote histamine.

, banana, medlar, peach, cherry, apricot, plum, kiwi, raspberry, strawberry, lychee

Carrot, celery, fennel

Hazelnut, walnut, peanut, almond

Parsley

green pepper

Grasses