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Are you suffering this season? Find out how naturally to deal with Hay fever!

2014 May 1
by camillaellis

Hay fever is an allergic inflammatory condition, which affects the mucous membranes of the nose, throat, palate, sinuses and eyes. Grass and plant pollens in the air, which can be exacerbated by dusts, chemicals and other atmospheric pollutants, mainly cause hay fever. Sneezing and blocked or runny nose, itching of the eyes, palate and throat and a general feeling of congestion in the head are common symptoms. There may also be a feeling of tightness and wheezing in the chest.  Hay fever is on the increase, 20 years ago only 10% of the population was effected in the UK but now it has increased to 15-20%.

Some people have inherited the condition, which can be made worse by stress; therefore reducing your stress can help relieve the condition. Hay fever is caused the body’s natural defence mechanism over reacting to the grass and pollen.  This pollen is deposited on the mast cells and reacts with immunoglobulin E (IgE) that cause the mast cells to burst and release histamine, causing the body to inflame.  There are natural ways to deal with hay fever and it is always best to start before the season hits to prevent your body to react to the pollen.

Histamine is in the food that you eat that can cause allergic reactions such as hay fever to become worse.  Histamine is a biogenic amine, which is made by the human body and by bacterial degradation from the amino acid histamine. Therefore many ripened foods like cheese, wine, beer, sauerkraut, smoked meats etc may have very high amounts of histamine and the amount of histamine actually is an indicator of the quality of the production process.

Very large amounts of histamine may be a sign of decay. For example, fresh or immediately frozen fish hardly contains any histamine. On the other hand, older or stale fish, which has been bacterially contaminated or just stored too long, may contain extremely high amounts of histamine. Fresh cheese or cottage cheese, which has only ripened for a few days also, has remarkably less histamine than older types of cheese.

 

Also, slightly contaminated yeast cultures (like those being used in the production of beer and wine) favour the production of histamine.  All this explains the huge variances in the histamine content of various foods.

 

In our body, any excess of histamine- from the bodies own production or by an increased content of histamine in foods- normally rapidly metabolized by the enzyme diaminoxidase (DAO). When this enzyme is deficient, a great variety of intolerance reactions may occur, depending upon the amount of histamine present.  These reactions include headaches, hot flashes, urticaria, stuffy nose, vertigo, asthma and most commonly, a great variety of symptoms in the digestive tract.

 

Very sensitive persons may experience symptoms from extremely small amounts of histamine. In addition, alcohol and certain drugs may block DAO and thereby worsen the symptoms.  Histamine is resistant to cold and heat and therefore cannot be destroyed by cooking (including microwave), baking, grilling or deep freezing.

 

Histamine sensitive patients should therefore consider:

 

Sausages and ham: all smoked animal products are high in histamine and should be avoided.

 

Fish: Deep frozen fish is usually well tolerated; tinned fish or fish which has only been cooled (not frozen) may be dangerous! Seafood may contain extremely high amounts of histamine depending upon how fresh they are.

 

Cheese: Fresh cheeses like cottage cheese; quark etc should be well tolerated. Also small amounts of soft cheese should not cause problems.

 

Alcohol: May cause problems for most histamine sensitive persons as most types not only contain large amounts of histamine but because alcohol also blocks the DAO.

Sparkling wine has the highest contents of histamine, beer the lowest and is therefore usually tolerated in small amounts by most histamine sensitive patients. Industrially produced wines like those from Australia, USA and South Africa are often showing lower histamine levels than traditionally produced or homemade types of wine.

 

The histamine content of various wines and sparkling wines differs so greatly however, that we recommend avoiding these types of alcohol as much as possible or sticking to those types which have been well tolerated before. The histamine content is also dependent upon vintage and vineyard.

 

Chocolate: Contains substances similar to histamine which may also trigger headaches and migraines and should therefore be avoided or greatly reduced.

 

Certain foods that contain histamine-producing chemicals can cause you to react to the pollen even more; here is a list of the foods that you should avoid.

 

Negative                                                      Positive

                                                                                          High in histamine                                    Low in histamine                 

Meat Smoked meat, salami, ham, stale meat, venison Fresh meat

Cooled meat

Frozen meat

Fish Herring, sardines, tuna, mackerel, anchovy Fresh fish

Fresh seafood

Deep frozen cod, Pollack, place, sea pike

Fruit Bananas, red plums, pears, oranges, kiwifruit, strawberries Fresh cherries, fresh blueberries, fresh lemons, fresh apricots, fresh blackcurrants, fresh apples
Vegetables Sauerkraut, tomatoes, potatoes, peppers, spinach, avocado, aubergine Green salad, rapunzel, pumpkin, different types of cabbages, various types of beans, radish, onion, red beet, porree, paprika, carrots
Milk products Cheddar cheese, Swiss cheeses, Camembert, Gouda, aged cheeses, Parmesan Butter, sour cream butter, milk, fresh cheese, kefir, quark, buttermilk, quark cheese, yoghurt, sour milk cheese
Drinks Red wine, liqueurs, beer, champagne, sparkling wine

 

Black Tea

 

Spirits, dry white wine

 

All non citrus fruit juices, all vegetable juices (except sauerkraut)

Coffee, malt coffee, herbal tea

Various Peanuts, chocolate, liqueur, pralines, rum chocolate, nougat, walnut products, snacks, cocoa, vinegar, baker’s yeast, yeast-containing spices and spreads  

 

 

In the clinic we have natural anti-histamine, which is a variety of vitamins and minerals, we also have a homeopathic remedy.

Use this supplement to help with your allergic response to hay fever – anti-histamine, you can get that here.

Lancula are specialists in providing health and wellbeing for more information go to our website www.lancula.com.

 

 

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