Hatshu, hatchue; you keep sneezing! And how about the red eyes and itchy nose? Chances are you suffer from hay fever. Especially during this period of the year, spring, where the pollen is in full air. What exactly is hay fever and most importantly: what helps to reduce complaints? What is hay fever? Hay fever, also known as allergic rhinitis, is an allergy caused by pollen (pollen) of trees, grasses, flowers and plants. Hay fever is seen as a real spring complaint but actually there is a chance of allergic reaction almost all year round because flowers, trees and grasses release pollen in several months. The Birch, Alder and Hazel bloom as early as January and February and herbs can bloom until autumn. Yet the peak in the hay fever season is in spring and summer during hot days when there is little wind. Pollen penetrate the body through the respiratory tract and eyes and irritate the mucous membrane there, causing complaints. This is because the pollen is seen as dangerous invaders that your body reacts to with a counterreaction by releasing histamine. Histamine is stored in certain cells of the body involved in your immune system and is used to defuse allergens (in this case pollen). In case of an allergic reaction, only too much histamine is released at once, causing an allergic reaction that can be identified by: - itchy throat, eyes, nose and ears - runny nose and/or nasal congestion - tear eyes - coughing - sneezing - stuffy breathing Hay fever and nutrition Histamine is also in foods and when eaten, hay fever symptoms can be provoked or worsened. In addition, there are also products that release histamine in the cells in the body. Therefore, these foods should be avoided during the hay fever season to reduce complaints. The list of foods containing or releasing histamine in the body is long, but not everyone responds to each product the same. So it's really a matter of testing which food you're responding to. For convenience, here's an overview of products: Rich in histamine: Vegetables: spinach, tomato, sauerkraut Fruits: avocado, banana, grapes, raspberries Cheese: mature, old and mold Fish: herring, mackerel, sardines and tuna Meat: pig, lamb and game Alcohol: Beer & Red Wine Other: baker's yeast, yeast extract and soy. This is in many foods produced. Histamine freemakers: Vegetables: beetroot, fresh spinach, tomato, rhubarb Fruits: strawberry, pineapple, grapes, kiwi, mango, papaya, figs Spices: vanilla, cinnamon, ginger Nuts and peanuts Seafood Other: chocolate, eggs Certain foods may also cause a cross-reaction. A cross-reaction occurs when the structure of nutrition resembles the structure of the pollen that you are allergic to. In fact, your body is put on the wrong leg and labeled this diet as an allergen and comes into action immediately. For example, there may be a cross-reaction to fruits, nuts, herbs, potato, carrot and celery. What else can you do with hay fever? So it's important to pay close attention to your diet, but you can also support your body with supplements such as scutellaria, which has been used for centuries because of its' quenching 'properties. In addition, vitamin C and zinc are often chosen, which ensure normal functioning of the immune system. Because it is especially important for pollen in the air that the immune system continues to function normally. Want to know more about hay fever (and what to do with it)? Ask your question with the @Vitaminstore tag and get answers from Noëlle! #vitaminstory