[quote]Kvetch wrote:
[quote]SLAINGE wrote:
[quote]theBird wrote:
Hi friends,
Anyone else suffer from hay fever. I suffer it from so bad that I have to take 3-4 days off work each year when it intitially hits. And I suffer from tiredness when takining antihistamines, even the non-drowsy ones!
Anyone got any seecret remedies?
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Knocking any potential allergens on the head is a start e.g. wheat, oats, rye etc. as they have been found to facilitate the passage of un-degraded dietary antigens into the systemic circulation by their ability to increase the permeability of the intestine. Simply put you have grass seed proteins entering your circulation triggering allergic/sensitivity reactions. Then when the pollen count rises (depending on what you are sensitive to) your hay fever kicks in to overdrive as your system is already chock full of allergens. Ever had a runny/blocked nose / sneezed / bloated stomach / shits from hell or felt really tired after eating something’ these are foods that you are sensitive to.
My hay fever was virtually non-existent this year as I eliminated wheat and oats from my diet.
BTW a few years ago I had a supply of greens plus and even though I ate a lot of wheat products my hay fever was in check?
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I don’t think there is much need to blame grains when the allergen is pretty freaking clear… pollens.
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Pollen is a precursor to ALL grains. Grains are seeds’ originating from grasses!
The bulk of hay fever sufferers are allergic to grass pollen’ of which wheat, rye, oats, barley etc. are derived. Wheat allergy as with Hay Fever triggers the production of IgE, which binds to mast cells and basophils containing histamine. With wheat the allergy is typically limited to the seed storage proteins of wheat, some reactions are restricted to wheat proteins, while others can react across many varieties of seeds and other plant tissues i.e. grasses!
Wheat gluten is in everything from bread, maltodextrin, bran, cereals, couscous, pasta, flour, semolina, wheat bran, wheat germ, wheat malt, whole wheat flour, gelatinized starch, hydrolyzed vegetable protein, modified food starch, modified starch, natural flavoring, soy sauce, soy bean paste, hoisin sauce, thickeners, bulking agents, starch, vegetable gum, specifically Beta-glucan, vegetable starch the list is endless… Modern strains of wheat are extremely high in gluten, which irriates the gut, promotes inflamation and an immuno response.
My point is, our over consumption of one food source, in its many hidden forms, exacerbates the symptoms experienced by hay fever sufferers and by knocking these potential allergens on the head one can alleviate these symtoms.