Guide to Combatting Allergies

Your one-stop source for information on the optimal diet, the top 14 foods, and the best recipes for preventing and healing allergic reactions naturally with appropriate nutrition.

The goal of our Online Guide to Allergies and Nutrition is to provide allergy sufferers with extensive information on how to treat and get rid of allergies at home with appropriate nutrition. The page you are currently viewing is the home page of the Guide — all the latest news and tips are published here, so be sure to bookmark this page! Other sections of this Guide focus on providing advice on dietary habits and foods that can help heal allergies naturally. You will also find a section dedicated to delicious allergy fighting recipes. Use the menu on the right to navigate this Guide.

The immune system is designed to protect the body by fighting harmful substances like bacteria and viruses. Allergic reactions occur when the immune system overreacts to normally harmless substances such as pollen, pet dander, dust, cosmetics or certain foods. Substances that cause an allergic reaction in an individual are called allergens. An allergic reaction begins when the so-called IgE antibodies, which sit on the surface of mast cells, encounter an allergen. These antibodies trigger the mast cells to release histamine in large quantities. Excess histamine causes an extreme inflammatory response, or an allergic reaction. Common allergic reactions include hives, hay fever, asthma, eczema, food allergies, and allergic rhinitis.

Luckily, there are many medications available that can bring relief to allergy sufferers. In addition, certain nutritional factors (the topic of this online guide) may help control and prevent allergic reactions.

Are you stuck in a routine, using the same old smoothie ingredients week after week? Did you know that you can easily upgrade your anti-allergy smoothies by adding some chia seeds to the mix? Chia seeds, which are available both as whole seeds and as ground powder, are an excellent dietary addition for most people with allergies. These tiny powerhouse seeds are loaded with allergy-fighting omega-3 fatty acids and quercetin.

Here's a tip for all soup lovers who have been diagnosed with intolerance or allergy to dairy products: use pureed beans and lentils as a substitute for cream in soups. Beans and other legumes add a rich, creamy texture to soups and other savory dishes when cooked and pureed. Keep on hand kidney beans, chickpeas, black beans, red lentils and puy lentils for a variety of colors and flavors.

If you are a regular reader of this nutrition guide, you may already know that broccoli is one of the best foods for people with allergies. What you may not know, however, is that in order to maximize the vitamin C content of your broccoli dishes, you should opt for fresh broccoli instead of frozen broccoli. According to a study published in the peer-reviewed Journal of the Science of Food and Agriculture in 2000, broccoli loses about 50-55% of its vitamin C content during blanching and subsequent freezing.

Grass Pollen Allergy: Foods to Avoid

Learn which 14 foods are most likely to cause oral allergy symptoms in people who are allergic to grass pollen.
See Article

Can E Numbers Be Good for You, Too?

People prone to allergic reactions are often advised to shy away from foods with 'E numbers', but are all E numbers bad?
See Article

Benefits of Not Eating Wheat

What are the differences between wheat allergy, celiac disease and wheat intolerance?
See Article

Mugwort Allergy and Cross Reactivity with Foods

Learn which foods cross react with mugwort pollen, a common cause of allergic rhinitis.
See Article

Birch Pollen Allergy: List of Foods to Avoid

List of foods that are particularly likely to trigger oral allergy symptoms in people who are allergic to birch pollen.
See Article

What Are Hypoallergenic Foods?

Benefits of hypoallergenic foods and a list of some of the least allergenic foods.
See Article

Foods that are in season usually have more nutritional value and flavor and are generally cheaper. The table below shows which hypoallergenic or low allergenicity foods are at their best in various parts of the world in May. Please note that the lists may be incomplete and that seasonal availability can differ from one year to the next, depending on weather conditions.

In the UK and Ireland, May heralds in a number of hypoallergenic and allergy-fighting vegetables such as rhubarb, lettuce, beets, purple sprouting broccoli, cauliflower, mushrooms, watercress, calabrese broccoli, cabbage, mint and rosemary.

Low-allergenicity veggies and fruits in season in Australia at the moment include bananas, beets, broccoli, mushrooms, lettuce, apples, pears, pumpkins, Brussels sprouts, cauliflower, fennel, swedes, cabbage, carrots and kohlrabi. Also many allergy-fighting herbs such as marjoram, thyme and rosemary are at their finest in May.

Hypoallegenic veggies in season in this region include carrots, chard, lettuce, thyme, mushrooms, parsnips, potatoes, sprouts, and squash.

Locally-grown hypoallergenic foods (or allergy-fighting foods) currently available in Michigan, Illinois and Iowa include mushrooms, beets, carrots, chard, lettuce, rhubarb, parsnips, and potatoes.

May 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 this month: basil, beets, broccoli, cabbage, carrots, chard, cucumber, lettuce, mushrooms, and potatoes.

A number of locally-grown hypoallergenic and anti-allergy foods are currently available in the sunshine state, including lettuce, mushrooms, carrots, blueberries, basil, cucumbers, broccoli, cabbage, chard, onions, Chinese cabbage, potatoes, squash, thyme, oregano, zucchini, and collards.