Cross-reactions

It's allergy season again, and for many people, this means fighting with sneezing, runny noses, congestion, and headaches until the pollen dissipates once again.  Did you know that what you eat can affect how reactive you are to pollen?

Oral allergy syndrome affects about 60% of adults who have seasonal allergies.  This means that when certain foods that cross-react with the inhaled pollens are eaten, a more severe reaction occurs.  Take a look at this chart showing the most common pollen-food cross-reactions:

Pollen Potential Cross-reactive Foods
Ragweed Bananas, melons (watermelon, cantaloupe, honeydew) zucchini, cucumber, dandelions, chamomile tea
Birch Apples, pears, peaches, apricots, cherries, plums, nectarines, prunes, kiwi, carrots, celery, potatoes, peppers, fennel, parsley, coriander, parsnips, hazelnuts, almonds, walnuts
Grass Peaches, celery, melons, tomatoes, oranges
Mugwort Celery, apple, kiwi, peanut, fennel, carrots, parsley, coriander, sunflower, peppers
Alder Celery, pears, apples, almonds, cherries, hazelnuts, peaches, parsley
Latex Bananas, avocado, kiwi, chestnut, papaya

I challenge you to give this a try.   Try eliminating your potential cross-reactors this allergy season, and experience less severe symptoms!