Springtime is here.  The weather is becoming warmer the days are getting longer and with the flowering of the flora and fauna comes pollen. For most allergy sufferers it’s a dreaded time because… hay fever, that’s why.

Hay fever (also known as allergic rhinitis) is a chronic respiratory condition affecting many Australians. An inflammatory response occurs in the body due to particles in the air such as pollen that it considers foreign invaders. This inflammatory response triggers the production of the antibody immunoglobulin E, to release histamine (our innate defence mechanism) which stimulates swelling, mucous secretions and symptoms such a sneezing, runny nose, watery and itchy eyes and throat, all bodily functions that encourage the elimination of these foreign invaders. 

Anti-histamines, are compounds that block this inflammatory response, preventing the symptoms from occurring. Although many know anti-histamine as the over-the-counter form at the pharmacy, there are many foods that help to prevent hay fever or at least decrease the severity of the symptoms. Here are few that are readily available in most supermarkets and health food stores.

Pineapple

Pineapple is a rich source of bromelain, an enzyme that has many therapeutic benefits for the respiratory tract as well as for cardiovascular health. It can help with symptoms of bronchitis that may affect chronic hay fever sufferers, sinusitis, asthma and can also decrease inflammation and nasal congestion. Its also a rich source of vitamin C, a natural anti-histamine.

Kiwi Fruit

Another rich source of vitamin C is the kiwi fruit, in particular the yellow variety. Vitamin C helps to support the immune system and helps prevent secondary respiratory infections that may occur.

Garlic and Onion

Garlic and onions contain an antioxidant, quercetin known for its antihistamine effects. A study found that it lessened the respiratory side effects of allergies in rats by reducing inflammatory response in the airways. Garlic is also known to have potent antibiotic properties.

Ginger

Ginger contains a bioactive substance with potent medicinal properties known as gingerol.  It has many therapeutic effects including anti-inflammatory, anti-viral can inhibit the growth of many types of bacteria and prevents the risk of further infection.

Tumeric

A member of the ginger family, turmeric has been long used in traditional settings for its potent medicinal properties. Curcumin specifically is the constituent of turmeric that has antibacterial, antiviral, antifungal and anticancer properties. It fights infections, improves blood flow and has also traditionally been used as a decongestant.

Stinging Nettle

Commonly consumed as tea, nettle has anti-allergenic and decongesting properties. Nettle is traditionally used as a spring tonic for gently cleansing the body and removal of metabolic waste. It is one of the safest herbs to treat chronic conditions and can be used long term. It has a stimulating effect on the lymphatic system enhancing the excretion of waste.

Foods to avoid

Limit or avoid cows milk or dairy as these foods are mucogenic and stimulate the secretion of mucous that traps pollen particles and other allergens, exacerbating hay fever symptoms.

The key with natural remedies using medicinal foods is that you don’t wait until you feel the sniffle to start including them in your diet. Slow and steady wins the race, so with this in mind it’s important to continue using these throughout the spring season to prevent the symptoms from occurring and if they do they will be less severe. Sourcing the foods seasonally is key and by choosing seasonal produce you are choosing to eat the foods and nutrients that nature has provided to tackle the challenges of the season.