Oh no, it’s that of year again.
What time, you ask?
Allergy season time.

You know, the itchy and watery eyes, the sneezing and the runny and
sometimes stuffed nose and if it’s something you or a loved deal with
every Spring, then one of the things you should do is head to your local
grocery store and pick up a spice and vegetable.

First up, the spice:
Ginger.
Add it to teas, curries, stir-fries, soups, etc. Consuming a small amount each
day can effectively ease allergy symptoms such as stuffiness, runny noses
and red and itchy eyes within 30 days. Another benefit: people taking allergy
meds were able to cut down after they started using ginger. Ginger has
compounds called shogaols and gingerol, both of which lower levels of
IgE antibodies, immune system substances responsible for allergy symptoms.
Another benefit: Ginger also tames inflammation-making it easier for you to breathe.

Next up, the vegetable:
An Onion.
Onions, especially red ones are loaded with quercetin, a compound with a “natural
antihistamine action. Get more onions into your body and you can cut pollen-
triggered allergy symptoms in just 2 weeks.
So, look for recipes (online) for red (or regular) onion soup.
Not a fan of onions?
Other quercetin-rich foods are capers, apples and berries.

Ask about a Supplement-
Yes, it’s warmer and sunnier, but for those who can’t get out
and some sunlight, you may want to look into taking some
vitamin D. Vitamin D can amp up the immune system overactivity
that causes seasonal allergies.
Supplement to take: An oil-based vitamin D-3 supplement. The body
absorbs the vitamin better when it’s accompanied by fat.
Taking 1,000 to 2,000 IU’s daily and you can reduce stuffiness and
sneezing within 30 days.
Important tip:
Ask your healthcare provider about a reliable and highly-effective
vitamin D-3 supplement.

So, if you do plan on adding more onions and ginger to your daily
regimen, here’s a recipe to help you in your quest to beat Spring allergies.

The recipe:
Steak Stir-Fry with Ginger & Onions!
Ingredients:
Flank steak (6 to 10 ozs.)
1/2 cup of beef broth
2 Tbs. of oyster sauce
1 tsp. of cornstarch
3/4 tsp. of sugar
1/2 tsp. of ground ginger
1 Tbs. of oil
2 cups of snow peas
2 cups of sliced mushrooms
1/2 cup of red (or white) onions, finely chopped
Cooked rice- Jasmine or white
To make:
Thinly slice beef; season with 1/2 tsp. of salt. In a bowl, combine beef
broth, oyster sauce, cornstarch, sugar and ginger. In a large nonstick
skillet, heat oil over medium-high heat. Add beef; cook, flipping once,
about 1 min. per side. Transfer to a plate and cover.
In the same skillet, add the onions, peas, mushrooms and 1/4 cup of
water; turn down the heat to medium and cook, stirring, 4 to 5 mins.
Add the sauce and beef; cook, stirring until thick, about 1 min.
Serve over rice.
Serves 3 or 4 people.

Sources:
* Allergic Disease-New Insights
* Food & Function Journal
* European Respiratory Journal
* Recipe from Woman’s World Magazine-Apr. 22nd 2024 Issue

Please make sure to pass this article (and recipe) on to family and
friends who deal with seasonal (Spring) allergies.
Share it over at Facebook, Instagram (stories), Pinterest, Snapchat,
Reddit, Tik-Tok and X (Twitter).

Thank-you!