Seasonal Allergies: What if it's not so seasonal?
Spring is the beautiful time of the year when grass is growing, flowers are blooming, noses are running, and eyes are itching. Many of us have a love/hate relationship with this time of year. We love the beauty and hate what it does to us. We find ourselves reaching for medications, or, in my case, Young Living’s Sulfurzyme and lots of essential oils before we step outside in order to just survive. You may have not considered the fact that there is another way to combat seasonal allergies— our diets.
Diets low in inflammatory foods and high in anti-inflammatory foods help to decrease the reactions that occur when those lovely allergens want to be our friend. After all, allergic reactions are inflammatory responses. When we cut out inflammatory foods, we give our body less fuel for those allergic reaction and other inflammatory responses. So what are those inflammatory foods that we should consider cutting out of our lives or minimizing in order to be able to enjoy spring more?
Gluten is a hot topic these days. But what is it, where is it found and does it really cause an immune reaction in the body?
Gluten is a general name for the proteins found in wheat, rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected. This article from the Celiac foundation has a list of all the places that gluten is or can be hidden. Gluten allergy seen in Celiac disease can be severe, but there is also those who have a sensitivity to gluten that also causes an inflammatory response in the body. This article describes a study on the benefits of a gluten-free diet. There is increasing evidence to support that gluten has an effect on the immune response even on Non-Celiac disease clients.
“In celiac disease, a T-cell mediate immune reaction triggered by gluten ingestion is central in the pathogenesis of the enteropathy, while wheat allergy develops as a rapid immunoglobulin E- or non-immunoglobulin E-mediated immune response. In non-celiac wheat sensitivity, classical adaptive immune responses are not involved. Instead, recent research has revealed that an innate immune response to a yet-to-be-defined antigen, as well as the gut microbiota, are pivotal in the development in this disorder.”
Any processed and refined foods contribute to those inflammatory responses. Simply put, if it’s not organic or straight out of your garden, it’s processed. Even the fruits and vegetables that you eat out of the cans at the grocery store could be causing you more harm than good. Due to the high cooking temperatures and added chemicals, they lose most of their beneficial qualities as well.
Sugar is a big culprit for seasonal allergies, in addition to other inflammatory responses such as pain and feeding diseases. Sadly, added sugar is everywhere. It’s in places you wouldn’t think, such as peanuts, salad dressing, crackers, energy bars (sadly that’s where the “energy” tends to come from), and even vitamin water. Even in small amounts, sugar suppresses the immune system, keeping the allergens and pathogens from being destroyed before they do their damage. Sugar also worsens the response to those pathogens and causes the inflammation to be greater, thus causing worsened allergy symptoms. Even worse than cane sugar is artificial sugars, like high fructose corn syrup. 1 2 3
Dairy products, especially cow dairy, worsen those seasonal allergies as well. They contain arachidonic acids which increase the production of substances in our bodies that cause our airways to constrict and create excess mucus and phlegm. This means more coughing, more sneezing, and more drainage. Dairy also contains the protein casein which, in high amounts (i.e. cow’s milk products,) weakens the immune system and causes it to overreact to pollen, dust, and other common allergens. 9 10 11 12
Now that we’ve talked about a few of the bad guys, let’s talk about some of the good ones. Quercetin is an anti-inflammatory nutrient that is found in onions, apples, and citrus fruits. It can also be taken as supplement when needed. It stimulates the immune system to fight off pathogens early and inhibits histamine release. Histamine is the chemical that is produced during an allergic reaction and causes the symptoms we experience. 4 5
Vitamin C, found in citrus fruits and tomatoes and red peppers, has an anti-histamine effect. Vitamin C can reduce out allergy symptoms by inhibiting histamine as well. Omega-3 fatty acids, found in salmon, walnuts and flaxseed, are anti-inflammatory and can reduce allergic reactions. 6 7
Lastly, MSM, or methylsulfonylmethane, is a sulfur-containing compound that is naturally found in plants, animals, and humans. It can be found in seafood, eggs, and leafy greens. It is also a supplement that is commonly used to relieve joint pain, to reduce inflammation, to reduce oxidative cell damage and to boost immunity. Young Living’s Sulfurzyme contains MSM and may be used to reduce allergic reaction. (Want guidance on Sulfurzyme and other Young Living products, contact us). It does this by reducing inflammation and inhibiting the release of the proteins that cause allergy symptoms. 8 We will be diving deeper into the benefits of MSM in a future blog as it benefits all inflammatory reactions in the body therefore benefiting every disease.
Thus, with a few small changes to our diet, one may be able to begin enjoying the season change, the beautiful weather, and the pretty flowers. Don’t be afraid to consult your friendly, neighborhood kinesiologist (that’s us) for help in knowing what supplements or diet changes might be beneficial for you and your combat with seasonal allergies.
Other than dietary changes, the use of essential oils such as lavender, has made springtime sufferers have a much more enjoyable experience. The properties of Lavender make it an excellent choice for seasonal discomfort.
The benefits of dietary changes will make a difference in every season. Choose to take even small steps toward a healthier, more vibrant you.
Mikaela Shoopman, CNHP
Fitness/Wellness Specialist
