When seasonal allergies flare up in the spring or fall, your body is over-reacting to foreign substances in the air which normally should be benign - pollen, dust, grass seeds, and other naturally-occurring substances. Your body is already "busy" trying to protect itself against other substances, such as foreign bacteria and viruses, and the food you are eating - many common foods are the culprit:
- Pasteurized dairy
- Other processed foods
When the pollen comes, it's just the straw that broke the camel's back - or the final tipping point. You become congested, your nose drips, your eyes water, you sneeze...you may even develop secondary sinus infections or respiratory ailments.
So what's the solution? Try removing all processed foods from your diet and see what happens.
Wait a week or two, and then gradually add back in replacements for these foods that are whole:
- Sprouted, soaked, whole grains in place of processed ones
- Raw dairy from a clean, organic source for pasteurized dairy
- Grass-fed, natural meats and eggs for commercially and industrially-raised ones
- If you aren't eating it already, start having a serving or two a week of safe-source fish (check the guide for current safe selections in your area).
- Organic fruits and vegetables for conventionally-produced ones
- Raw foods like nuts, fermented foods like real, homemade yogurt or kefir instead of store-bought, processed, pasteurized selections
- Natural fats like olive oil, coconut oil, pumpkin seed oil, flax oil, avocado oil, or walnut oil
For an informative article on the health and financial implications of food allergies and sensitivities, visit the main Agriculture Society resource site.
For more information about specific nutritional components and nutrients which can help allergies, as well as those to avoid, visit Natural Ways.
This post is linked to on Kelly the Kitchen Cop's site, please visit this wonderful resource and view some of the other great blogs that are featured on Real Food Wednesdays.