Edible Anti-Histamines

The key ingredient(s) you are looking for when it comes to eating your anti-histamines are Vitamin C, Quercetin and Omega 3’s.  The following list should help you get started. Items with an asterick have more than one of these properties.

Green & Red Sweet Peppers*, tea, salmon, walnuts, kale legumes, parsley, strawberries*, broccoli*, wine, mustard greens, green onions, apples, mango, watercress, cauliflower, red white and green cabbage, citrus fruit, elderberries, spinach, turnips, peaches, tomatoes*, new potatoes, lettuce, bananas, kiwi, honeydew melon, pineapple, cranberry and veggie juices, tomato juice, rutabaga, kolrabi…

And, of course, it is strongly recommended to eat everything while it is fresh.  Not only will old, limp fruits and veggies not have as much vitamin content, but it is possible they could harbor bacteria and mold, thereby actually causing  an allergic reaction.  The first time I ever experienced a full body hive was when I was about 7 months pregnant with my first child.  I had eaten some old-ish carrot sticks as part of my lunch.  I had to leave work of course – I couldn’t drive fast enough – and put myself in bed.  A call to my OB-GYN revealed that I could take one (and only 1) antihistamine pill just to stabilize myself.  Thankfully that one pill (and lots of rest) did the trick.  To this day, however, my daughter swears that’s what caused her own hyper-sensitivity to allergens.

Also of note:  Many times wine (having undergone a long-term fermentation process) is a no-no.  Use your own judgement.


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