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Medical News Today offers solutions from Dr. Fred Pescatore, author of The Allergy and Asthma Cure, who says that the key to getting through allergy season is to reduce the inflammation in our bodies. That means, if you have a yeast or mold allergy, cut the aged cheeses and stick to low-yeast foods. Fight congestion during grass season by cutting back on dairy products and grains.
"Refined sugars, flours, and processed food all trigger inflammation, so steer clear of them," Dr. Pescatore says.
There is actually a reaction some allergy sufferers experience when eating certain foods during peak seasons; it's called food-pollen allergy syndrome, and may consist of a tingling in the mouth, and an itchy, swelling tongue and throat. Your immune system mistakes a plant protein in the fruit, vegetable, nut or seed for pollen, and this irritant triggers what allergy specialists call a cross-reaction."It's a form of contact hives in your mouth, Dr. Anna Nowak-Wegrzyn, a pediatric allergist at Mount Sinai School of Medicine in New York City, explained in an ABC news report.
So in tree allergy season (April to June), Dr. Pescatore notes, avoid celery, carrots, apples, potatoes, peaches, nuts, and flowering herbs belonging to the Apiaceae family, i.e. anise, caraway, coriander, cumin, fennel, parsley and parsnip.
Watch this webcast to find out more on how to cope with spring allergies.