Autumn is not the most common season for allergies; still there are many people that suffer from the silent attack of allergens even during cold seasons. Besides medication, you can also change your diet to fight allergies.
If you have allergies during spring and summer, there’s a good chance you won’t get rid of them during colder seasons. There are plants that pollinate during autumn so anyone that’s allergic to pollen is affected. Autumn is also a humid seasons, which supports the growth of mold, another common allergen.
Here are some of the best foods you can include in your diet to reduce allergic symptoms:
The benefits of this vegetable derive from its high content of vitamin C. Research studies showed that 500 mg of vitamin C on a daily basis can help reduce allergic symptoms such as sneezing, cough and nasal congestion.
For an additional dose of vitamin C you can include in your diet other vegetables related to broccoli such as cabbage and cauliflower.
Both are rich in quercetin, a powerful antioxidant that also acts like an antihistamine, reducing the severity of allergic symptoms. It also has an anti-inflammatory effect. Nevertheless, quercetin is not easily absorbed from natural foods, so you might need supplements to get the necessary intake.
A good start would be to make sure you eat more meals that include onions and /or garlic.
You’ll find plenty of pumpkin during autumn. It’s great as pureed soup, bread, in pies and pasta. Pumpkin contains carotenoids, precursors of vitamin A with antioxidant role that are very important in the fight against allergies.
Plus, your digestion will also be improved thank’s to pumpkin’s high fiber content.
The same carotenoids, specifically beta-carotene is also found in carrots. It’s one of the best sources of vitamin A. Apparently you’ll benefit more from carotenoids if you eat the carrots cooked, rather than raw.
You can steam them but there are plenty of ways to eat carrots such as pureed carrot soup, oven-baked caramelized carrots, in stews and salads.
Celery is a vitamin C rich vegetable that also contains anti-inflammatory compounds, which practically turn is into an enemy of allergy symptoms.
It’s very tasty in both raw and cooked forms and it can enrich the flavor of salads, soups and stews.