Foods That May Help Those with Allergies

Hives on DLdoubleE's back from an allergic reaction (Photo credit: Wikipedia)

Do you suffer from allergies?  If you do, you may be looking for natural ways to seek relief.  The good news is that you do have a number of different options.  One of those options is food.  Did you know that there are some food products that can help you reduce or seek relief from many common allergy symptoms?  There are.

Before focusing on a few of the specific foods that you can eat, as way to reduce or seek relief from your allergy symptoms, it is important to know and understand the benefits of eating a good, healthy diet.  When you eat healthy foods, your body and immune system should be in top-notch health.  This cannot only prevent you from developing the common cold, but it can also help to reduce your allergy symptoms or at least make them more easier to manage.

As for the foods that you may want eat to seek relief, lime can be used. When using lime, many allergy sufferers recommend taking one lime or a half a lime and squeezing the juice into a cup of room temperature water.  Drinking this mixture daily for a month or two can provide you with relief.  Some individuals also recommend adding in about a teaspoon of honey.  Honey is another food that can help to provide you with relief.

Vegetable juices are also advised.  In fact, some studies found that vegetable juices are effective with the treatment of allergies.  There are also many medical professionals who encourage their patients to drink vegetable juice.  Some juices, like carrot juice, can be taken alone.  However, many have also seen success with creating their own mixed vegetable juices.  Carrot juice that is mixed with cucumber juice and beet juice is recommended by many.

Bananas are another food that many can eat to seek relief from allergies.  When using this natural food approach, it is recommended that you eat at least one banana, although two is recommend, daily for a month or two.  Although bananas can provide relief to most who suffer from allergies, they tend to provide the most relief to those who suffer from skin allergies or skin rashes that develop because of a small allergic reaction.

A solid diet of fruits and vegetables is also advised.  As stated above, bananas and lime are known to provide relief to those who suffer from many allergies.  Others fruits and vegetables that you may want to consume include apples, grapes, and carrots.  Some individuals recommend starting out slow, like by eating one fruit or vegetable first and then adding something else in a few days or a week later.  This recommendation is most commonly made when a fast is also used.

Although the above mentioned food products will likely provide you with relief, it is important to proceed with caution.  It will all depend on what type of allergy you have.  For example, bananas was sited above as a great way to help those who develop skin rashes, like with pet allergies.  With that in mind, those who suffer from food allergies may not be able to eat a banana without having an allergic reaction themselves.  That is why caution should always be used, especially with food allergies. If you do have a food allergy, do the proper amount of research first.  This may involve scheduling a visit with your doctor or using the internet, namely trusted medical websites like WebMD, to do your own research.

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Are The FOODS We Eat, Always Safe?

Reference Webster's New World College Dictionary: 
Food: 1. any substance taken into and assimilated by a plant or animal to keep it alive and enable it to grow and repair tissue; nourishment; nutriment. 
2. Anything that nourishes or stimulates; whatever helps something to keep active, grow, etc.

But does it enable to grow and repair tissue, or give proper nourishment and stimulants to our mind and body? There was a time when this question could be answered with an astounding yes. But this certainly isn't true anymore!

As a good example, in 1880 it was evident in the general population, that there were around 2.8 cases per 100,000 people who were diabetics. Then this rose to around 29.7 cases per 100,000 people in 1949. But then, in that same year, 1949, the manner in which they started keeping statistics was changed, to where the 29.7 cases were now 16.4 cases per 100,000 people. The consequence coming out of this change was to obscure what was actually the incredible rise in diabetic cases over this same period. Of course, during that time period there was no distinction between Type I, and Type II diabetes it was known simply as diabetes.

Today, Type II diabetes alone has affected around 10 to 20% of the population; this is up from a low 0.0028% in the 1880's. The cause for this seems to be connected directly to the re-engineering of our once natural food supply. It appears that certain essential nutrients have been removed from our foods for the sole purpose of extending its shelf life. But the problem grew even more intensive and dangerous. If we look to the same 100 year period, as we see the diabetes epidemic increase, we must also take note to what occurred within the food industry. As we do this, we have to notice the many coincidences that exist between the almost complete corruption of our food supply and our massive disease epidemic.

As one looks back on the efforts being made to substitute artificial food as the real thing, we will find that it goes back to the time of Napoleon. It has always been the enormous profits as being the motivation factor that is possible with artificial food. It was a Frenchman named Hippolyte Mege-Mouries that invented what is now known as Margarine. He did this in order to win a contest that was sponsored by Napoleon III for the invention of a palatable table fat. We patented his invention in England in 1869. Based on today's standards, this Margarine was barely edible. It wasn't until 1874 when Margarine was first introduced to us in America. It wasn't too palatable, for it consisted of such things as Hog Fat, Gelatin, Fat, Bleach, Mashed Potatoes, Gypsum, and Casein.

It was in 1899 when David Wesson established a vacuum and high-temperature process for deodorizing cottonseed oil. It was the next year when he marketed "Wesson" oil. It took him over ten years to fully develop his hydrogenation process. Then in 1903, William Norman patented the hydrogenation process. This process was used to prevent unsaturated fatty acids from becoming rancid, by turning them into saturated fats.

It was then around 1911 that the artificial fat business actually began to take off. These artificial fats did not spoil and turn rancid as un-refrigerated natural products do. It was also this same year that Crisco came upon the food scene. Even the Jewish community accepted Crisco because it was considered to be "Kosher".

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But, it wasn't until the time of WWII that Margarine finally became popular in America, even though it was taking up around 40% of the market, since the 1920's. Formerly prior to WWII, there had been restrictive laws against Margarine which were repealed, and then Margarine became the dietary staple, as was motherhood and apple pie. And soon after this, it was followed by Crisco and artificial lard. It was also during this same period that refined oils made great inroads into the marketplace and became attractive to the consumer. It was these refined oils that actually made the manufacturer look great to the housewives of that time. It seems that no one ever noticed that even the insects would not eat of these oils when any was spilled.

But by this time, it was very evident that these artificial oils and other product were here to stay. No one ever seemed to take note or gave any thought to the long-term consequences on the health of the nation that came with these cheap artificial foods. The whole period that started in the 1930s up until the present, was increasingly proliferated by a market-driven science, one that was out to change consumer food habits. The complete idea was to wean the consumers away from the animal fat and cold pressed vegetable fat and seeds that had worked and was healthy for generations, and entice them to the newly refined oils. Saturated fat was declared to be bad by salespeople posing as scientists, and as well, by the real scientists that were prostituting their trade.

The American Eskimo, whose diet formally consisted of about 60% animal fat, remained healthy without any signs of diabetes for several generations. But, after they became wealthy from their pipeline revenue, they adopted the typical American diet of artificial foods. Then within one generation, they had degenerated health-wise, to the same health status that was then considered normal in America.

As scientific studies increased, several misleading studies came out regarding artificial fats, and the oil companies asserted the value of "polyunsaturated" or "monounsaturated" oils to one's health. There is no law that says they must tell you the truth, that these are real "transfats"; so they will not tell you, that a "polyunsaturated transfat" and a "monounsaturated" transfat, are poisonous. A polyunsaturated Cis, or natural fat, is a desirable and necessary part of a healthy diet. So now you know!

So, due to all of this, it becomes more evident that the health trend will continue to worsen, and more and more people will continue on the path of becoming Type II diabetics. That is, without some kind of dietary change, such as the living food program.

The Most Common Food ALLERGIES

* Milk *

Being allergic to cow’s milk isn’t the same as being lactose intolerant.

* Eggs *

You can be allergic to either the whites of the yolk. This type of food allergy is more prevalent in

children, but does affect some adults.

Food types likely to cause allergic reactions in adults in Sweden: drupe, cheese, nuts, wine, apples, and shellfish.
 (Photo credit: Wikipedia)

* Peanut *

Most people, adults, and children with food allergies, are allergic to peanuts too.

* Tree nut *

More children have nut allergies than adults. The symptoms of nut and peanut allergies are the same, but being allergic to one doesn’t necessarily mean you’re allergic to the other.

* Seafood *

This is more common in, but not limited, to children. The fish allergens can be passed through the air by people eating or cooking fish near you.

* Shellfish *

Similar to seafood allergies. But having one doesn’t mean being allergic to the other.

* Soy *

People allergic to soy need to be especially careful when eating Asian foods or using Asian sauces.

* Wheat *

This is most commonly a food allergy, but can also be a respiratory contact allergy.

In the United States these are referred to as "the big eight". Over 90% of U.S. food allergies consist of

these foods.

Allergens differ in other countries, but these 8 make the top 10 in many places through out the world.

Food allergies may be based on contact. In East Asia where rice makes up a large part of the diet, rice

allergies are more common, as are celery allergies in Central Europe.

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