Guide to Combating Allergic Rhinitis
Nutritional Approach to Reducing and Healing Allergic Rhinitis with Functional Foods
Your one-stop source for information on the optimal diet, the top 12 foods, and the best recipes for preventing and fighting allergic rhinitis symptoms.
How can this guide help you?
This Online Guide to Allergic Rhinitis and Nutrition is designed to help people prevent and fight symptoms associated with allergic rhinitis through a nutritional approach. This nutrition guide is structured along four sections: 1) home page with the latest research and tips (you're currently on the home page — for news and tips, please scroll down this page); 2) diet guidelines for reducing allergic rhinitis symptoms; 3) best foods for preventing and healing allergic rhinitis; 4) healing recipes for people with allergic rhinitis. Use the menu on the right to navigate this guide.What is allergic rhinitis?
The immune system is designed to protect the body by fighting harmful substances like bacteria and viruses. Allergic rhinitis occurs when the immune system overreacts to normally harmless substances that you have inhaled (these substances are called allergens). It is a fairly common condition, affecting about 20% of Americans. Allergic rhinitis may be either seasonal or perennial. Seasonal allergic rhinitis, also known as hay fever, is caused by outdoors allergens such as pollen. Perennial allergic rhinitis typically occurs year-round and is caused by indoor allergens such as dust mites, pet dander and mold.
An allergic reaction begins when the so-called IgE antibodies, which sit on the surface of mast cells, encounter an allergen. These antibodies cause the mast cells to release histamine in large quantities. Excess histamine causes an extreme inflammatory response, or an allergic reaction. In case of allergic rhinitis, the symptoms often resemble those of a cold and may include nasal congestion, nose itchiness, a sore throat, coughing, sneezing and a runny nose.
The best way to treat allergic rhinitis is to avoid specific allergens that cause the symptoms. There are also many medications available that can bring relief. In addition, certain nutritional factors — discussed in detail in this nutrition guide — can help prevent and control allergic rhinitis.Important Notice: The information on this website has not been verified for correctness or completeness. Information included on this website is not a substitute for professional nutrition advice or for professional medical or health advice, examination, diagnosis or treatment. Always seek the advice of a qualified health professional.
To maximize the health benefits of your allergic rhinitis combating meals, be sure to chew your food properly. Not chewing food well or eating too fast can result in reduced digestive capability, which in turn may hinder the absorption of allergy-fighting vitamins.
You probably already know that carrots are one of the best foods for people who suffer from allergic rhinitis, but did you know that to maximize the health benefits of carrots, you should eat them with a little bit of fat? The beta-carotene in carrots is lipid soluble, which means that the body cannot absorb it without fat.
Here's a tip for those whose allergic rhinitis symptoms get worse after eating tomatoes: cook your tomatoes before eating them and see whether your symptoms improve. Tomato allergy is very common in people who suffer from hay fever, but in many cases cooking and processing alter allergy-causing tomato proteins to such an extent that they no longer trigger allergic reactions.
Foods that are in season usually have more nutritional value and flavor and are generally cheaper than foods that are not in season. In March, there are plenty of foods in season that are safe for most people (but not all!) who suffer from seasonal allergic rhinitis (hay fever). These foods are listed in the tables below. Please note that the tables may be incomplete and that seasonal availability can differ from one year to the next.
|In the UK and Ireland, March heralds in many hypoallergenic vegetables such as beets, Brussels sprouts, cauliflower, kale, turnips, parsnips, swedes, rhubarb, cabbage and Jerusalem artichokes.||Low-allergenicity veggies and fruits in season in Australia at the moment include cucumber, lettuce, pumpkins, cabbage, blueberries, squash, zucchini and kohlrabi. Also many allergy-fighting herbs such as thyme, basil, marjoram, garlic and rosemary are at their finest in March.||Hypoallegenic veggies in season in this region include beets, cabbage, chard, mushrooms, onions, parsnips, sprouts, winter squash, and turnips.|
|Make the most of cabbage and winter squash this month. Locally grown cabbage and winter squash — both of which are considered hypoallergenic — are currently available at farmers' markets in Michigan, Illinois and Iowa.||March heralds in some excellent hypoallergenic foods in the southern/southwestern states of Texas, Arizona and California. In most of these states, the following low allergenicity foods are in season at the moment: rutabagas, Brussels sprouts, asparagus, bok choy, lettuce, chard, broccoli, beets, kohlrabi, kale, cauliflower, cabbage and Chinese cabbage, turnips and sweet potatoes.||A number of hypoallergenic and anti-allergy foods are currently in season in the sunshine state, including oregano, cabbage, cauliflower, basil, broccoli, Brussels sprouts, collards, mushrooms, passion fruit, radishes, and thyme.|