Categories:

    The intersection with the allergies

    Nice when everything is green and flourishing. Spring brings allergies hay fever with grass but pesky pollen. Many people are also allergic to related foods. You plague cross allergies.
    Sujet Image: Cross allergies, bowl of fresh fruit
    To confuse similar proteins in fruits, vegetables or nuts ensure cross-allergies (photos.com)
    The pollen accompained the warm season and gives the signal for symptoms of seasonal allergic rhinitis - also known as rhinitis - such as burning eyes, itchy nose, runny nose and Niessalven.
    Highly sensitive immune system 
    The cause lies in a hypersensitive reaction of allergic to certain proteins in pollen, which enter through the air on the mucous membranes of the nose and respiratory tract.
    The body's immune system keeps this otherwise harmless pollen component for dangerous, they classify as antigens and responds to the supposed enemy defensive substances, the immunoglobulin’s (IgE antibodies) are produced, combined with the hostile protein and release of immune cells and mediators, the allergic reaction from.
    For those that year from allergic symptoms has been damaging, an allergy to proteins in natural latex to house dust mites or more. All very unpleasant and individual uneven. In rare cases, an allergy can be life threatening.
    Cross allergies - treacherous confusion
    What many do not know: some proteins in foods are those referred to allergy triggers confusingly similar. It comes to a cross-allergy when eating.
    Who responds example, birch, hazel and alder allergic tolerate, and often no raw kernel or stone fruit such as apple, peach or cherry. Allergy sufferers should therefore their diet just take a closer look at and tingling and burning in the mouth or swelling in the throat while eating watch.
    Inactivate allergens 
    Be palatable fruits and vegetables in the case of cross-allergencity some three minutes after cooking. The allergenic potential is significantly reduced.
    Heat can increase the risk of allergy but also or do not change: as in soybean, peanut, hazelnut, celery, some spices or mustard.
    Scientifically tested good apple: reduce friction and short to stand in the air, the allergenic activity noticeably. Also the variety and maturity are important. Boskop, Graven stein, Gloucester or Jamba and unripe fruits can be consumed easily by various allergies. Cox Orange, Golden Delicious, Granny Smith or Raeburn, however, have a high allergy potential.
    Allergies and possible cross-reactions in food:
    Allergy to birch, hazel and alder: possible reactions to apple, pear, cherry, peach, apricot, nectarine, fig, plum, strawberry, blackberry, raspberry, kiwi, litchi, hazelnut, Brazil nut, walnut, almond, carrot, celery, many spices 
    Allergic to grass pollen, rye, wheat, oats, barley, wild grasses: possible reactions to tomato, peanut, soybean, pea, raw wheat or rye grain (e.g. breakfast), melon, watermelon 
    Herb mug wort pollen allergy var: possible reactions to celery, carrot, potato, sweet peppers, tomato, cucumber, fennel, peanut, spices like pepper, paprika, cumin and herbs such as dill or parsley, as well as melon, mango, kiwi and apple
    Latex allergy: possible reactions to avocado, banana, fig, kiwi, melon, chestnut, mango, papaya, passion fruit, peaches, peppers, buckwheat flour
    House dust mite allergy: possible reactions to shellfish like crab, shrimp, lobster, shrimp, crustaceans and mollusks such as mussels, snail and oyster
    In case of suspected allergy should ask a specialist doctor, an allergist, an appropriate diagnosis. Then it is necessary to avoid the allergens to treat the symptoms or to initiate an immune therapy. 

    0 Responses

Sociable