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A Nutritional Approach to
Hayfever - not to be sneezed at!
Irene Ni Fhlannúra
While most of us enjoy the warmer weather of Spring and Summer it can bring misery for thousands of hay fever sufferers in Ireland. Hay fever or allergic rhinitis is caused by the pollen of specific seasonal plants, airborne chemicals and dust particles. Constant sneezing, red, watery and itchy eyes, runny or stuffy nose, sore throat and wheezing are the symptoms of hay fever that ruin their summers.
Hay fever, once thought to be caused by hay or dried grass, is one of the most common allergies and is caused by an abnormal reaction to pollens of trees and grasses although house dust mite and animal fur can also trigger it. This abnormal reaction of the immune system causes the release of histamine which results in swelling and inflammation in the tissues and the distressing symptoms.
The current mainstream approach suppresses the symptoms with antihistamines, steroids and decongestants. While this often brings temporary relief for the sufferer it also brings side effects and never gets to the root cause of the problem.  These drugs are effective because they dampen the immune response by suppressing the body’s natural defense mechanisms which include histamine release, mucous production and inflammation. However, this is the same defense mechanism the body uses to protect us from harmful bacteria, viruses and other pathogens so the long term use of these type of drugs is not ideal.
From a nutritional stance, respiratory problems are seen as diseases of the immune system and since two-thirds of the immunoactive cells are situated in the intestines, the treatment of respiratory illnesses must focus on diet and intestinal flora as much as minimizing exposure to known allergens.  An anti-inflammatory diet involves the removal of foods that provoke sensitivity reactions as you are more likely to have food sensitivities if you suffer from allergies.  “Bad” fats are polyunsaturated and partly hydrogenated fats and oils. These fats lead to the production of pro-inflammatory chemicals and should be eliminated from the diet. However, these fats are found in most processed foods and can be hard to avoid. Trans-fats, most often found in margarine and fried foods, should also be avoided. Olive oil contains omega-9 fatty acids, which work with omega-3 essential fatty acids to increase its benefits on the body. “Good” fats include omega-3 fatty acids, which are found in cold-water fish such as mackerel, salmon, sardines, anchovies and herring. Omega-3 fatty acids are also found in walnuts, brazil nuts, almonds, pumpkin seeds and sunflower seeds. Other foods that have anti-inflammatory properties include fruits, vegetables and grains. Fruits and vegetables included are blackberries, strawberries, raspberries, kiwi, peaches, mango, cantaloupe, apples, carrots, squash, sweet potato, spinach, kale, collard greens, broccoli, cabbage and brussel sprouts. Grains include lentils, chickpeas, brown rice and oats. These food items are all high in vitamins A, C and E which are powerful antioxidants. Two other important ingredients include ginger and turmeric.  As usual, Mother Nature has come up trumps by providing us with the very food we need all summer long - isn’t it about time we started to listen to her!
Irene Ni Fhlannúra is a nutritional therapist based at Slí Na Sláinte Health & Wellness Clinic, Dingle
086 1662562 - Website: www.slinaslainte.com 
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