Allergens are widespread, but highly variable in U.S. homes, according to the nation’s largest indoor allergen study to date. Researchers from the National Institutes of Health report that over 90 percent of homes had three or more detectable allergens, and 73 percent of homes had at least one allergen at elevated levels.Read More
Car travel provides greater control over your environment than other types of transportation. It also gives you freedom to modify your itinerary based on weather conditions and your health. Follow these tips for safe travel.
Prior to your trip, schedule a checkup with your primary care physician or board-certified allergist and discuss your travel plans. Review your Asthma or Anaphylaxis Action Plan, talk about the allergens, irritants or activities that tend to set off your symptoms and what steps you can take while traveling to stay healthy.
Source: The Allergy Asthma NetworkRead More
Lately many people are avoiding or reducing the amount of wheat or wheat-products they consume. Rice, potatoes and corn are frequently the top three foods heading the "instead of" list, but there are actually a variety of other tasty and nutritious grain alternatives out there. Here are just a few:
Buckwheat -- Though its name sounds like a grain, buckwheat is actually a fruit seed related to rhubarb and sorrel. Favored in Eastern Europe for use in meat and winter root dishes, it has a nutty flavor. Many stores carry buckwheat flour or you can buy whole-grain buckwheat groats, known as kasha.
Millet -- An important food staple for many cultures throughout history, much of the world's millet is grown in India. In its whole state it can be used in place of couscous in many recipes; ground, it serves as a substitute for rice flour. Dry skillet toast before cooking to enhance millet's mild, nutty flavor.
Quinoa -- Protein-rich with lots of vitamins and minerals, quinoa has been called a "supergrain". It is available in a variety of forms, including quinoa pasta, quinoa flour and whole-grain quinoa. In its whole-grain form it should be rinsed before using to eliminate a coating called saponin, which can cause a bitter taste.
Amaranth -- This grain a relative of pigweed, and also high in both fiber and protein. Less well known than the other wheat-free alternative grains, it is most commonly available as flour.
Many grains are delicious in both hot and cold dishes, and grain recipe sites abound on Google. If your local grocer or the big chain markets don't carry some of the wheat alternatives listed above, they may also be found at area health food stores, specialty grocers or online.
Article by Kim Washetas, contributing writer and enthusiastic whole health advocate.
What exactly is an allergy, you may ask? Allergic disorders affect an estimated 1 in 5 adults and children (40 to 50 million people) and are the sixth leading cause of chronic illness in the United States, according to the Allergy Report from the American Academy of Allergy, Asthma and Immunology (AAAI). Allergies are mostly your body making a mistake. Your immune system reacts inappropriately to a foreign substance because your system is weaker, such as after a viral infection.Wondering how it works? An allergic reaction is the result of the interaction among the allergen itself, mast cells and immunoglobulin E. that releases inflammatory chemicals that can cause swelling of tissues, itching, engorgement of blood vessels, increased secretions and tightening of muscles that surround the airways. It is amazing how many people who have never had allergies before start to develop them as adults. I often wonder why - is it additives or possibly the pesticides and herbicides they are putting in or on our food? Ragweed allergies, plus others carried by pollen, have been around for many years, but did people in 1900 have all these other allergies that spring up now? Some food allergies are more recent because processed foods are relatively new. For example, margarine wasn’t invented until 1870, and Twinkies didn’t arrive until 1922.
Regardless, allergies appear to be far more common these days but people often fail to recognize them, especially during the cold-and-flu season. Symptoms of colds and allergies can be similar, but there are ways to determine which you have, and that can help in deciding on treatment options.
Allergic rhinitis symptoms (stuffed-up nose; sneezing; red, itchy eyes) are often mistaken for a cold. The main differences? With allergies, these symptoms continue for weeks or sometimes all year; with a cold, the symptoms persist for about 10 days and then disappear. So, if you’ve seemed to be miserable forever, it’s probably an allergy.
Additionally, nasal discharge from an allergy sufferer is typically thin and clear, while those with a cold often have thick and yellowish discharge due to infection. The two symptoms can often tango together - when nasal membranes become irritated by the constant sneezing and sniffling caused by allergies, it's a fertile environment for germs and viruses to move in and cause an infection.
Whatever the diagnosis, cold or allergy, check with your physician if symptoms persist and learn about options that can help to alleviate discomfort.
Copyright © Christine Hammerlund – 2011. Christine Hammerlund is a registered nurse and the owner of Assured Healthcare, a healthcare staffing service headquartered in Gurnee, Illinois.