Spring Allergies: 5 Things You’re Doing Wrong

Don’t wait until you’re sneezing to sniff out antiallergy aid, and learn to cook an antiallergy soup!

By Leah Zerbe


change the way you deal with spring allergies#3: Waiting ’til you feel the pain.

If you do have allergies, ACAAI recommends taking medicine that has worked for you in the past before the season starts. Pay attention to the weather—as winter and spring merge, pollens and molds are released into the air.

#4: Allowing allergens into your house.

Once you find the cause (or causes) of your problem and the proper treatment, you should take steps to keep the allergens that agitate you out of your home. If you’re allergic to pollen, don’t keep your windows open all the time, and take a shower when you come in from the outdoors. Pollen counts are the highest around midday, so that’s also a good time to stay indoors.

#5: Pigging out on problematic produce.

People who are allergic to pollen can also have oral allergy syndrome, which affects about a third of seasonal allergy sufferers. Your immune system sees a similarity between the proteins of pollen and those in some foods, and that can trigger a reaction. If you’re allergic to tree pollen, you may need to avoid apples, cherries, pears, apricots, kiwis, plums, or nuts. (Cooking or peeling these foods can help bypass a reaction in some people.)

On the other hand, research has found that certain foods can actually help heal hay fever. Broccoli, citrus fruits, collard greens, and kale are full of compounds that can help your body cope with allergy season.

This antiallergy soup from The Green Pharmacy Guide to Healing Foods is made with ingredients that may also be helpful:

Boil a whole onion with the skin, along with a clove of garlic. Add ½ chopped leaves and diced taproots of evening primrose. Boil the ingredients for three to five minutes, add 1 cup nettle leaves and 1 cup diced celery stalks, and boil for another three to 10 minutes. Remove the onion skins from the mix, and enjoy.