Guide to Getting Rid of Hives with Food
How to Heal Hives Naturally at Home with Appropriate Nutrition
Your one-stop source for information on the optimal diet, the top 8 foods, and the best recipes for preventing and healing hives at home.
What is This Web Guide About?
This section of the HealWithFood.org website is dedicated to providing nutrition-related tips and information for people who suffer from chronic hives, a relatively common skin condition characterized by raised—often itchy—red bumps on the surface of the skin. The page you are currently viewing is the home page of our Guide to Healing Hives Naturally at Home with Food – all the latest news and tips are posted on this page, so be sure to check back often! In addition, this Guide includes dedicated sections on the best dietary habits, foods and recipes for treating hives. Use the menu on the right to navigate this Guide.What Are Hives?
Hives (also known as urticaria) are a common allergic reaction that affects the skin, typically on the face, hands, neck or legs. Like all allergic reactions, hives occur when the immune system overreacts to normally harmless substances. The reaction begins when the so-called IgE antibodies, which sit on the surface of mast cells, encounter an allergen (i.e. any substance that is capable of causing an allergic reaction in an individual). These antibodies cause the mast cells to release histamine in large quantities. Excess histamine causes an extreme inflammatory response, or an allergic reaction. Hives symptoms typically include white or pink welts or large itchy bumps on the skin. The best way to treat and heal chronic hives is to avoid allergens that cause the bumps and welts to occur. There are also many medications available that can bring relief. In addition, certain nutritional factors—the topic of this web guide—may help control and prevent allergic hives.
Important Notice: The information on this website has not been verified for correctness or completeness, and it must not be taken as a substitute for professional nutrition advice or for professional medical or health advice, examination, diagnosis or treatment. Always seek the advice of a qualified health care professional or nutritionist.
Don't Miss This Week's News and Tips!
The rest of this webpage is dedicated to news and tips on how you can prevent and heal chronic hives at home by eating the right foods. Check back every week to make sure you don't miss any news or tips!
Not only are roses beautiful in the garden, they are also beautiful — and tasty — on the plate. Provided that they have not been treated with any chemicals, rose petals are completely edible, and they make a nice addition to anti-hives salads and desserts. Before garnishing a dish with rose petals, remove the bitter white portion at the base of the petals where they were attached to the flower. Note: Like any other food, rose petals may cause allergic reactions in some individuals.
Liven up your anti-hives meals with basil, an aromatic herb that Chinese healers consider one of the best natural remedies for hives. Many of the allergy and hives fighting properties of basil can be attributed to rosmarinic acid, a phenolic compound that is abundant in basil. Basil pairs well with many allergy-fighting and health promoting foods including leafy vegetables, mint, mushrooms, oregano, poultry, raspberries, rosemary, thyme, and vinegar.
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.
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 October. Please note that the lists may be incomplete and that seasonal availability can differ from one year to the next.
|In the UK and Ireland, October heralds in many healthy, hypoallergenic foods such as plums, pears, blackberries, beetroot, broccoli, Brussels sprouts, carrots, pumpkins, cauliflower, kale, lettuce, cucumbers, potatoes, turnips, celery, parsnips, swedes, cabbage, squash, kohlrabi, garlic and basil.||Low-allergenicity vegetables and fruits in season in Australia at the moment include asparagus, bananas, peas, beets, broccoli, watercress, cabbage, carrots, kohlrabi and lettuce. Also many allergy-fighting herbs like garlic, marjoram, rosemary and thyme are at their best in October.||Hypoallegenic veggies in season in this region include many members of the cabbage family such as broccoli rabe, kale, Brussels sprouts, broccoli, cabbage and cauliflower. Other low-allergenic foods that are currently at their peak in the Northeastern United States and Ontario include beets, rutabagas, fennel, carrots, chard, garlic, lettuce, pears, potatoes, pumpkins, winter squash and turnips.|
|Relish early fall's fresh flavor and make the most of brassica vegetables like broccoli, Brussels sprouts, kale, cabbage and cauliflower — they are considered safe for most people with hives, and they are currently in season in Michigan, Illinois and Iowa. Other low-allergenicity foods in season in this part of the United States include cucumbers, beets, garlic, pears, potatoes, pumpkins, carrots, squash, turnips and zucchini.||October heralds in some excellent hypoallergenic foods in the southern/southwestern states of Texas, Arizona and California. In most of these states, the following foods are in season at the moment: cabbage, carrots, cucumbers, potatoes, pumpkins, beets, broccoli, chard, lettuce, radishes, squash, turnips, sweet potatoes and basil.||Attention all those who suffer from hives and live in Florida: October is an excellent time to enjoy bananas! They are one of the least allergenic fruits and at their peak right now. There are also a number of hypoallergenic veggies and herbs that are currently in season in the sunshine state including oregano, fennel, pumpkins, squash, broccoli, chard, cucumbers, thyme, zucchini and basil.|