Ah Spring, flowers starting to bloom, warmer weather, more green (grass)
are all welcome after the tough Winter, but something that isn’t welcome:
Spring Allergies!

If you or a love dread the upcoming change in seasons, because
of allergies, and want something natural to combat it, you’re in luck.
Listed below, are the nutritional and massage secrets that’ll
help you get through the Spring season unscathed.

1) Eat Cartenoids-
Eating carrots, Swiss chard and other orange foods could lower
your odds of being affected by allergies by 35%. These particular
foods contain cartenoids, special compounds that calm the
immune system, so it’s less reactive to pollen.
Important tip: Some other foods that contain cartenoids:
pumpkin, sweet potatoes, butternut and acorn squash.

2) Ginger Please-
Another positive concerning the light brown spice.
Consuming as little as 1/2 tsp. of ginger every day could
reduce your risk of uncomfortable allergy reactions by 30%.
Ginger has active compounds in it that tamp down inflammation
in your sinuses and lungs.
Important tip: Add fresh or ground ginger to tea, a bowl of millet,
a smoothie, a baked good or a veggie stir-fry.

3) Candy-
Well it’s not a candy bar, but candy you make.
To make this allergy fighting candy all you have to do is-
clean an orange, lemon or lime peel thoroughly and grate
the peel (the whole peel) into a bowl.
Add some honey and stir until all of the peels are
moistened and then place on a baking sheet.
Bake the honey-covered peels on low for a few mins.
until they’re light brown. (keep your eye on them, to make
sure they don’t burn).
Remove from the oven, allow to cool and store in a container
or jar. And when allergies start to affect you, just grab a piece
of the “allergy-fighting candy.”
Compounds in the peels of citrus fruit and honey are a one-two
punch that can reduce your immune system’s production of
symptom-triggering histamine.

4) Onions-
Onions contain quercetin, compounds that help prevent
watery eyes, and other allergy symptoms.
Important tip: If you’re not a fan of onions, ask your doctor
if you can take a quercetin supplement.

5) Chicken-
Here’s another reason to add chicken to your daily menus…
it (chicken) can dramatically reduce your immune system’s
production of hormones called prostaglandins, trouble
makers that worsen almost every seasonal allergy symptom.
Important tip: Fish also works, so add some cod, halibut, trout,
salmon and sardines to your diet.
And make sure to avoid cooking fish (or chicken) deep-frying
in a vat of oil. It only makes allergy symptoms worse.

6) Yogurt and Fruit-
Plain yogurt with some fruit (fresh or frozen) can cut the
length and severity of Spring allergies as much as 25%.
Eating more yogurt keeps your digestive tract healthy and
a healthy digestive tract releases anti-inflammatory proteins
that help you handle pollen encounters more easily.
Fruit contains vitamin C, and yogurt contains good bacteria,
both of which keep your digestive tract in top allergy-fighting condition.

7) Massage-
Yes, this blog is dedicated to the foods that work like medicine
to help you prevent and alleviate all types of illnesses and diseases,
but we’ll also share with you, how other types of alternative remedies-
i.e. massage, exercises, and meditation can work to bring blessed relief
and healing.
And in regards to allergies- you can get relief from watery eyes-
just by massaging the webbing between your fingers.
To do: Use the thumb and forefinger of one hand to massage the
webbing of the opposite hand. Massage for 3 to 5 minutes each day,
or when the waterworks begin.

Now for a recipe using the foods listed above to help you get through
the allergy season.
The Recipe: Chicken Tenders, Couscous and Greens!
Ingredients:
1/3 cup golden raisins
2 1/2 cups chicken broth, warmed
1 1/4 lbs. chicken tenders
1/2 tsp. black pepper
1 1/2 tsp. salt, divided
2 Tbs. extra-virgin olive oil
1 lb. Swiss chard, halved along the ribs
and then sliced crosswise into ribbons
1 carrot, cut up into 1″ pieces
2 cups of couscous
1 lemon, zested and juiced
1/4 cup of pine nuts, toasted
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To make:
Place raisins in warm chicken broth to plump;
set aside. Season chicken tenders with black pepper
and 1 tsp. salt. Heat 1 Tbs. olive oil in a large, lidded saute
pan over medium-heat. Add Swiss chard and saute, stirring
frequently, until wilted (about 4 to 5 mins.) Remove from pan
and set aside. Drizzle remaining 1 Tbs. olive oil into the pan,
add the couscous and saute, stirring frequently, until couscous
begins to color (about 2 to 3 mins.). Add chicken tenders, raisins,
broth, carrots and lemon juice to pan. Bring to a boil; reduce heat
to low, and then simmer, covered, until couscous and carrots are
tender and chicken is poached through (about 12 to 15 mins.)
Remove from heat, gently stir in Swiss chard, lemon zest and pine nuts.
Enough for 4 servings.
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Sources:
* Jiri Sochor, Ph. D. Researcher
* Joachim Heinrich, Ph. D. Researcher
* Journal-Public Health Nutrition