Spring allergies: foods to avoid to get better

Twenty out of a hundred people. There are many Italians who, every year, suffer from malaise from allergies to pollen and grasses, birches, cypresses and hazelnuts to name a few. Between most common ailments, which can become chronic, there are irritations to the mucous membranes of the eyes, which tend to redden and water; and then the swelling of the mucous membranes of the nose that is constantly running. Experts agree that these allergies are impaired reactions of the immune system to substances incompatible with the body. More simply, the same organism, for defense, produces particular antibodies that favor the release of histamine and other pro-inflammatory substances from the immune cells.
In reality histaminea molecule physiologically produced by the body, serves to cope with inflammation and gastric secretions. However, when the cells involved in inflammatory and immune responses release excess of it, allergic reactions are triggered which also result in erythema, wheals (swelling), redness, onset of asthma symptoms, contraction of bowel muscles (diarrhea and intestinal cramps). Yes, that’s right: even diarrhea and intestinal cramps. This is because the intestine and the mucous membranes of the body are connected to each other by a system (malt, an acronym for lymphoid tissue associated with the mucosa) that acts as a kind of concomitant cause / effect vessels.
If combating nose and eye disorders is sometimes simple – there are drug therapies on the market that can be used, always under the doctor’s instructions care, when it comes to health the do-it-yourself not contemplated -, a little less easy to put the right foods on the table: not everyone knows that food can also be a valid ally in terms of spring allergies.
A correct diet can in fact be decisive in modulating the inflammatory response to allergens. If pursued constantly, on the one hand it can reduce the frequency with which acute episodes occur, on the other hand it can alleviate the symptoms of allergy. On the other hand, a long unbalanced menu it can favor the progression and sharpening of phenomena. Many foods that we usually put on the table – he explains Francesca Beretta, biologist and nutritionist – are rich in histamine or histamine-releasing agents. Histamine is the molecule responsible for inflammation that triggers the immune cascade which, in turn, leads to allergic symptoms. To prevent them useful lower theintake histamine, that is, avoid foods rich in histamine in our diet. In fact, in 20, up to 25 percent of cases, pollen and grass allergy means allergy to fruit and vegetables that have an allergenic relationship with the offending plant. The reactions – mostly burning in the mouth, swelling, itching – can occur a few minutes after ingestion of food or with longer times in different locations. Therefore, when you suffer from allergies to pollen or grasses, it is essential know the type of annoyance so as to avoid potentially harmful foods. The allergist and nutritionist can give decisive help in this.

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