Pollen Report – April 25, 2014
Trees – High
Grass – Low
Weeds – Low
Allergy Tip of the Day: Day 7: Meals for the Spring Allergy Season
Breakfast: Whole grain waffles topped with fresh or frozen strawberries and a glass of skim or 1% acidophilus milk fortified with vitamin D.
Lunch: Chicken salad made with cashews or walnuts, Dijon or spicy mustard and plain or vanilla yogurt (with active cultures and vitamin D) served on Romaine lettuce with a cup of mango cubes, freshly brewed coffee or tea.
Dinner: Thai curry tofu with cauliflower and broccoli florets served over steamed brown rice or cooked noodles, with a cup of broth-based soup such as won ton or hot and sour soup.
This menu includes two servings of probiotic-containing dairy foods, several foods with quercetin (tea, strawberries, lettuce, and broccoli) plus several top vitamin C-rich foods (strawberries, romaine lettuce, mango, cauliflower, and broccoli). A high antioxidant intake may be helpful for people with seasonal allergies.
Getting enough vitamin D each day benefits our health in a myriad of ways, including possibly decreasing the risk of asthma. One of the easiest ways to get vitamin D is through fortified dairy products such as the milk and yogurt in this menu. The hot soup, curry spice, and spicy mustard will help get the sinuses running. Curry and mustard typically contain turmeric which seem seems to offer additional relief with allergy symptoms.
Provided by Asthma and Allergy Associates, P.C. and ResearchCenter, Dr. Robert Nathan, Dr. Daniel Soteres, Dr. Luke Webb