The pollen production from trees, grasses and weeds that trigger hay fever (allergic rhinitis) peak during the late summer and early fall. Itchy, red eyes and stuffy noses can make the end of summer even more upsetting. Use these simple tips to fight allergies and enjoy the outdoors without fear!
Probiotics are becoming more popular as studies reveal the importance beneficial bacteria and microflora (yeast) have on improving overall health. Processed food and chronic stress can deplete good bacteria in the digestive tract thus weakening one of the immune system’s major players. Intestinal bacteria creates a protective barrier against invasive allergens reducing and preventing allergic reactions.
Eating yogurt or fermented foods like kimchi, sauerkraut or pickles (naturally fermented with sea salt and water not vinegar) will keep your digestive bacteria happy and ready to battle allergens. If none of these foods sound appealing probiotic supplements are available and offer the same benefits.
2) Eat Foods Rich in Antioxidants
Free radicals in the bloodstream weaken the immune system and lessen its ability to block antigens including allergens. Antioxidants counteract with these free radicals and reduce the negative symptoms associated with allergies. Fruits and vegetables high in vitamin E, vitamin C and beta-carotene have the most antioxidants.
- bell peppers, spinach and cherries for vitamin C
- nuts, seeds and fish oils for vitamin E
- plums, carrots and cantaloupe for beta-carotenes
3) Parsley Juice
Parsley is loaded with vitamin C, vitamin A and antioxidants that all boast the immune system. It contains luteolin, a flavonoid that eliminates free radicals and combats inflammation. Drinking parsley juice can also act like a cleanse, removing toxins from the liver and kidneys and increasing immune system function.
You may, however, want to cut your parsley juice with something sweet to offset the bitterness, it is after all suppose to make you feel better! Check out this recipe from Next Iron Chef Seamus Mullen to get you started.
3 curly kale leaves with stems, coarsely chopped
4 sprigs flat-leaf parsley
2 tart apples (such as Granny Smith), cored, and coarsely chopped
One 1-inch piece fresh ginger, coarsely chopped
1 teaspoon fresh lemon juice, plus more to taste
1/2 teaspoon honey, plus more to taste
Pass the kale, parsley, apples, and ginger through a juicer, discarding the solids. Mix in the lemon juice and honey, adjusting with more juice and honey to taste. Serve immediately.
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Recipe originally posted on wellandgood.com.