Remedies for Seasonal Allergies

My dear sister just recovered from a week-long headache due to seasonal allergies. I think the fact that she also stopped drinking coffee during this time lead to caffeine withdrawing symptoms.

My friend, Angela, told me that when she stayed in Algeria with her mother-in-law for about 9 months, her MIL helped to cure her allergies by getting her to eat fennel bulb (茴香) with stewed chicken for one month.

Here are some useful information from the internet on treating allergies.

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According to this web site,

In simple terms, allergy can be defined as an altered or abnormal tissue reaction after exposure to an antigen (also called an 'allergen'). It occurs if the body tissues are sensitive to the allergen.

Symptoms of Allergy

Following are the major allergy symptoms:

1. Recurring headaches or migraines
2. Dizziness and irritability
3. Nervousness and depression
4. Neuralgia
5. Conjunctivitis
6. Eczema
7. Hay fever
8. Stuffy or runny nose
9. Swelling of the face and eyes
10. Shortness of breath
11. Asthma
12. Diarrhea

Causes of Allergy

Following are the major allergy causes:

1. Faulty living style
2. Excessive consumption of refined and processed foods, loaded with numerous chemical additives
3. Emotional and psychological stress

Herbal Remedies for Allergy

1. Take equal quantities of cumin seeds, fennel seeds and white sesame seeds (25 gram each) and dry-roast each seeds separately. Mix the roasted seeds and 1/2 teaspoon rock salt. Store it in a glass jar. Chew a handful of this mixture after eating any food. It will aid digestion and help to prevent any kind of food allergy.

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According to this web site, the severity of asthma and allergies is related to low vitamin D levels. I don't know how true this claim is, but here is a recipe from the web site that might be worth trying.

Lemon-Honey Roasted Chicken with Warm Cucumber, Fennel and Fingerling Potato Salad

For the chicken:
• 1/4 cup lemon juice
• 1/4 cup chicken broth
• 2 T. Honey
• 3.5-4 lb. chicken, cut into pieces
• 1 T. olive oil
• 1 t. salt
• 4 sprigs of thyme

1. Heat oven to 450 degrees
2. In a small bowl, whisk together lemon juice, chicken broth and honey.
3. Rub the chicken pieces with oil and sprinkle with salt.
4. Place the chicken, skin-side down, in a roast pan just large enough to make a single, snug layer of chicken. Pour the seasoned broth over the chicken and tuck the thyme sprigs among the chicken pieces.
5. Roast for 10 minutes. Turn the chicken skin-side up and roast for another 20 minutes or until chicken reaches 160 degrees.

For the Salad:
• 1.5 lbs. fingerling potatoes, halved (larger ones cut in quarters)
• 1/4 cup olive oil
• 1/2 lb. haricot verts, steamed
• 3 medium stalks celery, trimmed and sliced
• 1 cucumber, peeled, seeded and sliced
• 1 medium bulb fennel, trimmed, cored and thinly sliced
• 1/4 cup thinly sliced red onion
• 1 T. fresh lemon juice

1. Heat oven to 400 degrees and place potatoes on a rimmed baking sheet; toss with 1 T. olive oil and season with salt and pepper.
2. Roast until tender, about 25-30 minutes and let cool slightly.
3. To serve combine all ingredients in a large bowl and toss to coat evenly with olive oil and lemon juice; season with salt and pepper to taste.
4. Serve with roasted chicken.