During spring, certain foods can play an important role in stopping allergies.
Honey: A spoonful of honey a day can prevent colds, asthma, coughing, and seasonal allergies. Honey is helpful for two reasons: First, it contains a small amount of bee venom, which is toxic, but has been used to treat clinical asthma, and other allergic diseases. Second, it contains pollen, so eating honey can build resistance to allergens.
Jujube: Japanese researchers found that jujube or red dates contain a large number of anti-allergic materials. Here are three ways of taking jujube to prevent allergic reactions; continue until symptoms are gone. Be sure to separate the dates before boiling, and do not add sugar.
(1) 10 red dates—boil in water, drink 3 times a day.
(2) Eat 10 grams of raw dates 3 times a day.
(3) Boil 10 red dates with 100 grams of barley in water, and eat 2-3 times daily.
Flammulina: A type of edible straw mushroom, flammulina removes metal ions, and other toxins, enhancing the body’s ability to fight allergies. Singapore researchers found straw mushrooms contain a protein that can stop asthma, eczema, and other allergic inflammatory diseases.
Carrots: Japanese experts found that the β-carotene in carrots can prevent hay fever, allergic dermatitis, and other allergic reaction. In tests conducted on mice, researchers found that β-carotene balances intracellular activity.