Guide to Combatting Allergies

How to Prevent and Heal Allergies Naturally Through a Nutritional Approach

Your one-stop source for information on the optimal diet, the top 14 foods, and the best recipes for preventing and healing allergic reactions naturally with appropriate nutrition.

What will you find in this Guide?

The goal of our Online Guide to Allergies and Nutrition is to provide allergy sufferers with extensive information on how to treat and get rid of allergies at home with appropriate nutrition. The page you are currently viewing is the home page of the Guide — all the latest news and tips are published here, so be sure to bookmark this page! Other sections of this Guide focus on providing advice on dietary habits and foods that can help heal allergies naturally. You will also find a section dedicated to delicious allergy fighting recipes. Use the menu on the right to navigate this Guide.

What are allegies?

The immune system is designed to protect the body by fighting harmful substances like bacteria and viruses. Allergic reactions occur when the immune system overreacts to normally harmless substances such as pollen, pet dander, dust, cosmetics or certain foods. Substances that cause an allergic reaction in an individual are called allergens. An allergic reaction begins when the so-called IgE antibodies, which sit on the surface of mast cells, encounter an allergen. These antibodies trigger the mast cells to release histamine in large quantities. Excess histamine causes an extreme inflammatory response, or an allergic reaction. Common allergic reactions include hives, hay fever, asthma, eczema, food allergies, and allergic rhinitis.

Luckily, there are many medications available that can bring relief to allergy sufferers. In addition, certain nutritional factors (the topic of this online guide) may help control and prevent allergic reactions.

Important Notice: The information on this website, including the information above, has not been verified for correctness or completeness, and some of the information may not be correct. Information included on this website is not a substitute for professional nutrition advice or for professional medical or health advice, examination, diagnosis or treatment. You should always seek the advice of a physician or another qualified health professional.

There are plenty of reasons to incorporate more mushrooms into your diet. Not only are mushrooms rich in allergy treating nutrients, they are also easy to season as nearly all seasonings pair well with mushrooms. If you're serving mushrooms as a side dish, use seasonings that go well with the main dish.

To add variety to your anti-allergy diet, add more unusual foods such as black salsify to your food repertoire. Black salsify is related to burdock root which is often recommended to people with allergies. To reap the most health benefits, eat black salsify together with foods that contain calcium and magnesium — black salsify contains fiber that promotes mineral absorption in the intestines.

Did you know that zucchini blossoms are edible and that they are delicious, too? They are also versatile and can be eaten sauteed, roasted, stuffed, or steamed. In Mexico, zucchini flowers are also commonly used in soups. Before using zucchini blossoms in your recipes, be sure to remove pistils from female flowers and stamens from male flowers.

Grass Pollen Allergy: Foods to Avoid

Learn which 14 foods are most likely to cause oral allergy symptoms in people who are allergic to grass pollen.
 See Article

Can E Numbers Be Good for You, Too?

People prone to allergic reactions are often advised to shy away from foods with 'E numbers', but are all E numbers bad?
 See Article

Benefits of Not Eating Wheat

What are the differences between wheat allergy, celiac disease and wheat intolerance?
 See Article

Mugwort Allergy and Cross Reactivity with Foods

Learn which foods cross react with mugwort pollen, a common cause of allergic rhinitis.
 See Article

Birch Pollen Allergy: List of Foods to Avoid

List of foods that are particularly likely to trigger oral allergy symptoms in people who are allergic to birch pollen.
 See Article

What Are Hypoallergenic Foods?

Benefits of hypoallergenic foods and a list of some of the least allergenic foods.
 See Article


Foods that are in season usually have more nutritional value and flavor and are generally cheaper. The table below shows which hypoallergenic or low allergenicity foods are at their best in various parts of the world in March. Please note that the lists may be incomplete and that seasonal availability can differ from one year to the next, depending on weather conditions.

In the UK and Ireland, March heralds in many hypoallergenic vegetables such as beets, Brussels sprouts, carrots, cauliflower, kale, turnips, parsnips, swedes, rhubarb, cabbage and Jerusalem artichokes. Low-allergenicity veggies and fruits in season in Australia at the moment include bananas, peas, cucumber, lettuce, apples, pears, pumpkins, cabbage, carrots, blueberries, cantaloupes, honeydew melons, squash, zucchini and kohlrabi. Also many allergy-fighting herbs such as thyme, basil, marjoram, garlic and rosemary are at their finest in March. Hypoallegenic veggies in season in this region include beets, cabbage, carrots, chard, mushrooms, onions, parsnips, sprouts, winter squash, and turnips.
Make the most of cabbage and winter squash this month. Locally grown cabbage and winter squash — both of which are considered hypoallergenic — are currently available at farmers' markets in Michigan, Illinois and Iowa. March heralds in some excellent hypoallergenic foods in the southern/southwestern states of Texas, Arizona and California. In most of these states, the following low allergenicity foods are in season at the moment: rutabagas, Brussels sprouts, asparagus, peas, bok choy, lettuce, chard, broccoli, beets, kohlrabi, kale, cauliflower, cabbage and Chinese cabbage, carrots, turnips and sweet potatoes. A number of hypoallergenic and anti-allergy foods are currently in season in the sunshine state, including oregano, cabbage, cauliflower, basil, broccoli, Brussels sprouts, collards, mushrooms, passion fruit, radishes, and thyme.