In wheat, barley, rye, and low level oats, there is a tough protein called gluten. This substance is what makes the dough bind, which you can see with baked breads and other baked foods. Although these grains contains gluten, which may cause a gluten allergy in responsive people they additionally contain numerous additional proteins that can also trigger allergy symptoms.

Click here to see how I got rid of all my gluten allergy symptoms

The four most important proteins found in wheat, rye, and barley includes albumin, globulin, gliadin, and glutenin, better identified as gluten.

Gluten Allergy Symptoms

As the symptoms and severity of the symptoms of gluten allergy differ from one person to another, in general a person would notice:

• Hives,
• Swelling,
• Abdominal cramps,
• Nausea and vomiting,
• Asthma

If the person is very sensitive to gluten allergy, the symptoms may be life-threatening. The positive news regarding gluten allergy is that if the person has a response following consuming wheat or wheat product, formulating an early diagnosis quite uncomplicated. The complexity is that lots of the foods we eat are made with wheat, making it challenging to identify where the real problem lies. Most often, a qualified doctor or allergist may conduct a skin prick test or take blood to substantiate that gluten allergy is the scalawag. If the response to gluten is very severe, the best solution might be to eliminate wheat and wheat by-products from the diet.

Yet, if the gluten allergy is insignificant, then reducing the amount of wheat consumed and/or allergy medication or shots might do the trick. If the person with gluten allergy is a young child, chances are he or she will outgrow the allergy. Gluten Intolerance, otherwise known as Coeliac Disease, is a inherited illness that has an effect on the immune system. In this circumstance, when gluten is consumed, the mucosa, which is the lining of the small intestine, is damaged. When this happens, critical vitamins and nutrients are not absorbed suitably.

When a person has this sort of gluten allergy, the symptoms will be unlike in children than they will be in adults. For children, the gluten allergy is observed as abdominal distension, impaired growth, abnormal stools, irritability, poor muscle tone, malabsorption, poor appetite, migraine headaches and wasting of muscle. If an adult has this type of gluten allergy, then diarrhea, significant weight loss, abdominal cramping and bloating, constipation, and offensive stools are general. In both cases of gluten allergy, a doctor would need to perform blood tests to make a definite diagnosis.

Once done, the single treatment is to have gluten totally eradicated from the diet. For this reason, it is necessary that nutrient and vitamin insufficiency is addressed with things such as niacin, iron, thiamin, riboflavin, chromium, magnesium, selenium, folacin, molybdenum, and phosphorus. With apt attention and diet, a person with gluten allergy can enjoy a ample choice of foods without the frustrating symptoms.

What To Expect When Following A Gluten Free Diet

Following a gluten free diet is not easy, and you will need to become an expert in reading labels. As mentioned, gluten is a protein found in wheat, rye, barley and a few other closely related grains. However, tt’s also found in 95% of all processed foods (maybe I’m overstating this a little), including things you may not expect: like low fat yogurt. It’s used for a number of purposes (apart from the obvious pastry and bread): to mask a high fat content, to replace the creaminess lost in producing a low fat version of something, to thicken gravy etc, and to add bulk.

Many medicines contain gluten, for example to make the tablets/capsules a reasonable size – tiny tablets are easily lost – or to thicken a liquid mixture. These foods contain no gluten if they are unprocessed: meat, fish (but not seafood sticks and processed fake seafood), cheese (but grate your own, as shop-bought grated cheese is coated in modified starch), eggs, dairy products (but read the label carefully), fruit, dried fruit (but watch that they are not coated in modified starch), vegetables, nuts, rice, millet, corn, quinoa, oats. The problem with oats, even though they do not contain gluten, is that they are often contaminated by being processed alongside other grains that do.

Buy oats labeled gluten free, which will have been processed in a gluten free facility. Start the easy way, by buying some steak and serving it up with some potatoes and vegetables – hey presto, a gluten free meal without even thinking about it. Basically, avoid food coated in batter, crumbs or sauce. Watch out! some frozen products like roasting potatoes are coated, which may not be obvious. You will need to make your own using gluten free ingredients if you want these. Watch out for malt and derivatives, modified starch and soy sauce. Soy sauce is made with wheat! There are glutenfree varieties available, but these are very expensive and not usually found in your local store.

The golden rule (I call it my mantra) is: Check the Label Every Time You Buy – remembering that manufacturers change recipes without warning, if price/availability changes.

Click here to see how I got rid of all my gluten allergy symptoms

Stop Smoking Weed

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Cherrybrook Kitchen Chocolate Chip Cookie Mix

Company: Cherrybrook Kitchen, www.cherrybrookkitchen.com

Free of: peanut, tree nut, dairy, and egg.

Description: Chocolate chip cookies containing imported Belgium chocolate chips, the finest all-natural vanilla, and a few other key ingredients.

Cross-Contamination Issues: According to information on the company’s Web site, all mixes are prepared in a peanut-free and tree-nut free facility. The mixes are produced on dedicated equipment that does not produce dairy or egg products. Cherrybrook Kitchen has strict manufacturing protocols, and tests for the presence of peanuts, dairy, and eggs.

Kosher: √

Availability: Cherrybrook Kitchen Gluten Free Dreams, Chocolate Chip Cookie Mix, 14.1-Ounce Boxes (Pack of 6)

Cherrybrook Kitchen Gluten-Free Yellow Cake Mix

Company: Cherrybrook Kitchen, www.cherrybrookkitchen.com

Free of: wheat, gluten, fish, peanut, tree nut, dairy, and egg.

Description: Delicious flavor and pleasing texture will keep people asking for more.

Cross-Contamination Issues: According to information on the company’s Web site, all mixes are prepared in a peanut-free and tree-nut free facility. The mixes are produced on dedicated equipment that does not produce dairy or egg products. Cherrybrook Kitchen has strict manufacturing protocols, and tests for the presence of peanuts, dairy, and eggs.  The Gluten Free Dreams mixes are also tested for the presence of gluten.

Kosher: √

Availability: Cherrybrook Kitchen Yellow Cake Mix, 16.3-Ounce Box (Pack of 6)

Cherrybrook Kitchen Gluten-Free Chocolate Chip Pancake Mix

Company: Cherrybrook Kitchen, www.cherrybrookkitchen.com  Free of:  wheat, gluten, fish, peanut, tree nut, dairy, and egg.

Description: Fluffy pancakes with creamy chocolate chips.

Cross-Contamination Issues: According to information on the company’s Web site, all mixes are prepared in a peanut-free and tree-nut free facility. The mixes are produced on dedicated equipment that does not produce dairy or egg products. Cherrybrook Kitchen has strict manufacturing protocols, and tests for the presence of peanuts, dairy, and eggs.  The Gluten Free Dreams mixes are also tested for the presence of gluten.

Kosher: √

Availability: Cherrybrook Kitchen Sugar Cookie Mix, Peanut Free!, 14.8-Ounce Boxes (Pack of 6)

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Breast milk?
Yes. A child with milk allergy can in most cases tolerate breast milk. Only in very rare cases, children with milk allergies react to the cow milk protein in breast milk. In this situation it may be necessary for the mother by agreement with the doctor also go on a milk free diet.

Infant formulas?
No and yes. Children with milk allergies can not tolerate general infant formulas because they contain milk protein. In contrast, the good withstand high-hydrolyzed infant formulas as Nutramigen ® and Profylac ®. pate products are treated in such a way that almost all children with milk allergy can tolerate them. The high-hydrolyzed infant formulas are bought at the pharmacy.
The very few children who can not tolerate these products must have an amino acid-based formula such as Neocate ®.

Children under 1-2 years should not receive infant formula made from soy, because there is a risk that children will develop allergies to soy.

Non homogenized milk?
No. Your child will also respond allergic to proteins in non homogenized milk because proteins do not change by homogenization. Homogenization breaks the fat in milk into smaller pieces, so it does not lump together in the milk.

Unpasteurized milk? (raw milk / dairy farm gate)
No. Your child will also respond allergic to proteins in unpasteurized milk. In pasteurization milk is warmed up in a short time. It kills any harmful bacteria in the milk and affects only a small fraction of the proteins.

Organic milk?
No. The proteins are similar in organic milk and plain milk. Your child will also respond allergic to proteins in organic milk.

Milk from other animals?
No. The proteins in cow, sheep and goat milk, etc. are similar. When your child is allergic to cow’s milk, it will also respond allergic to proteins in the milk of example, goat, sheep and horses.

Soy Drink?
No and yes. Soy Drink does not contain as many nutrients as infant formula. Soya Drink can not replace infant formula for children under 2 years. Soy Drink may be included in cooking from the age of 1.

Always read the declaration, so you are sure that there is soybean milk in the drink.

Rice milk, oats and coconut milk drink?
Rice milk and oat drink and coconut milk does not contain many nutrients, compared with the infant formula and can not be used in stead of infant formula. Coconut milk contains much of it unhealthy saturated fat. Therefore, these products are not to be used as a substitute for the milk, the child should have to drink, or as a substitute for milk in the child’s porridge or moss. They can be used to a lesser extent in cooking, for example, in conjunction cooked dishes or sauce.

Always read the declaration, so you are sure that there is no milk in rice and oats drink or in coconut milk.

Porridge Powder?
No and yes. Many gruel and porridge powders contain milk and milk proteins. But there are also some without milk and milk proteins, which can add high-hydrolyzed formula or breast milk. Read the declaration.

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Generally there are two reasons for yeast allergy symptoms:

1. Yeast allergy for foods that contain yeast, like bread, wine and beer.
2. Candidacies, which is a yeast infection in the body and not an actual allergy.

Symptoms of Yeast Allergy

For both types of yeast reactions, the symptoms are somewhat the same and may include the following:

• Feeling slow
• Feeling fatigue
• Headache
• Sneezing
• Itchy nose
• Itchy eyes
• Nasal congestion
• Sore throat

Yeast sources that might cause yeast allergy:

• Bread and bread products containing yeast
• Cosmetics
• Salad dressings
• Smoke flavors
• Fermented cheese
• Minerals and vitamins
• Spice mixes
• - and more…

Treatment of yeast allergy

As with any other allergy, there is no way to get rid of the allergy once you have it, but you can lessen the symptoms significantly by adjusting your diet and exposure to yeast sources.

• Avoid the foods mentioned above first of all. When eating canned foods, be sure to eat it right away – do not let it stay in the can once opened.
• Avoid left over foods.
• Avoid penicillin and related drugs if possible – always consult with your doctor.
• Avoid red meats.
• Avoid sugar – especially refined sugar – use instead honey to sweeten foods.

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A fish allergy and a shellfish allergy are two different things. While a shellfish allergy includes lobster, clams, shrimp and any other fish with an outer hard shell, a fish allergy includes more routine types of fish–salmon, tuna, pollock, cod, eel, snapper, and others.

A fish allergy usually develops in adults and if you are allergic to one kind of fish, the chances are good you are also allergic to others.  The best thing to do is avoid all fish or if you really want to have fish in your diet, talk to your doctor about testing to determine exactly which kind of fish you should not eat.

As in all allergies, with a fish allergy the body’s immune system is triggered when it mistakenly senses that a fish protein is an enemy substance and must be attacked and eliminated from the body.  It releases histamines as a means of protection.  It is these histamines that cause an allergy–the body swells up, there can be sneezing, hives, a tingling in the mouth, gastro-intestinal problems such as diarrhea and vomiting, and a swollen throat and nasal passages can result in trouble breathing or in respiratory arrest, known as anaphylactic shock.

Anyone experiencing the severe reaction of anaphylactic shock must be treated in the emergency room or carry with them at all times a doctor-prescribed anaphylactic shock medicine kit with antihistamines and a syringe of epinephrine to reverse the reaction.
Diagnosis can be made by a skin test in which skin is pricked and different kinds of fish protein are sprinkled on the opening.  A hive will appear if the person is allergic to the fish.  A blood test can also be done to see if there are histamines in the blood after an allergic reaction.

People can have an easier time avoiding fish and fish products than they can wheat, gluten, corn or other foods that cause allergies. However, the treatment for a fish allergy is not to eat any fish or products containing fish,  being careful to always read labels. While the names of fish can be easy to spot, other products have fish oils, additives or proteins.  These include Caesar salad dressing, Worcestershire sauce, gelatin, Thai fish sauce, bouillabaisse, fumet (fish stock), and omega-3 supplements, among others

In addition, there is a fish parasite, anisakis simplex, that can cause the same kind of fish allergies as fish themselves.  This is another place to look if you have eliminated all of the fish but you are still triggering allergic reactions.  Fish is one of eight allergens identified by U..S. law as one which must be put on the label of any product containing it,  even if it’s just a small amount.

Tuna and mackerel are considered to be kinds of fish that cause the fewest number of allergic reactions.  By meeting with your doctor or nutritionist, you can easily set up a fish-free diet and meal plan that will enable you to live with any kind of fish allergy.

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Chocolate allergies may cause asthma symptoms in susceptible people especially when a person is allergic to more than one ingredient in the chocolate. Some of the common ingredients include cocoa, milk, caffeine, gluten, soy lecithin, phenyl-ethylamine, nuts, theo-bromine, and dyes.

Chocolate allergy symptoms may include

• anxiety,
• confusion,
• headaches,
• hives,
• irritability,
• nausea,
• eczema,
• itching,
• watery eyes,
• runny nose,
• sneezing,
• wheezing,
• coughing,
• heartburn,
• difficulty breathing due to inflammation of the airway, and
• anaphylaxis or shock.

A diagnosis can be done through a skin test or a blood test that reveals antibodies in the blood stream. Treatments that can help with the symptoms include antihistamines, bronchodilators, corticosteroids, and epinephrine. The treatment largely depends upon the severity of the symptoms or reaction to the allergen. Of course, avoidance will help to prevent the reaction and discomfort.

Antihistamines can help to relieve the itching, digestive distress, watery eyes, sneezing, and the irritability. They can be obtained through a prescription or can be purchased over-the-counter at a drug store. The prescription antihistamines are less likely to cause drowsiness. People who experience asthma symptoms with chocolate allergies will probably need to use bronchodilators and corticosteroids to help with shortness of breath, wheezing, coughing, and inflammation. Epinephrine can be kept at home in an auto-injector so that it can be administered as soon as a person has a reaction. This can be used for any type of allergy and should be used as soon as possible to prevent anaphylaxis or shock.

Allergies seem to run in families and children who have both parents with symptoms seem to be at increased risk of developing them. Some sources believe that one of the main underlying reasons that lead to the development of symptoms have to do with a depressed or weak immune system. Other possible links may include chemicals and preservatives found in most processed foods. The most common foods that cause problems in susceptible individuals are wheat, dairy, shellfish, eggs, and peanuts. Chocolate allergy symptoms are similar to the reaction caused by other food sensitivities. Some of the worse reactions have been linked to peanuts and shellfish. Other possible food allergens may be found in products that contain proteins and yeast or molds. Some of these are soybeans, pickles, avocado, tomato, coffee, beans, cheese, wine, and beer.

People who have food sensitivities should make it a practice to read all product labels. Another good idea is to keep a food diary and record any time there is a reaction. This can help to narrow down the foods that a person is allergic or sensitive to so that he or she can avoid them in the future. For someone who is extremely sensitive doctors often recommend eliminated any foods that are possible culprits and then adding them back into the diet very slowly to find out which ones are offending foods. Someone with chocolate allergies will want to watch out for anything that has any of the ingredients found in chocolate such as cocoa and milk. “And Jesus said unto them, I am the bread of life: he that cometh to Me shall never hunger; and he that believeth on Me shall never thirst”(John 6:35).

To diagnose a suspected allergen there are a few different things that can help to do this. Skin tests can be done with the suspected substance to see if there is a reaction to the skin. A reaction that indicates positive would be the showing of redness, inflammation, and irritation. A doctor may choose to use blood tests to measure the amount of the antibodies in the blood stream to the suspected substance. Someone with chocolate allergy symptoms who is also suffering with asthma may need a pulmonary function test. This test measures the amount of airflow through a device called a spirometer. After airflow is measured then the patient is given a bronchodilator and airflow is measured again. With the bronchodilator the patient should have improved airflow; if this happens then the test will show positive for asthma. Doctors also use a skin patch test; the patch is soaked with the allergen and then taped to the person’s skin for up to two days. If a rash develops then the test will be positive.

Food allergies in individuals involve a response by a person’s immune system that is usually caused by a protein. When the body perceives a foreign invader then it produces antibodies to defend against that invader. These antibodies attach to the cells and contain chemicals called histamines and leukotrienes. So if the body sees cocoa or some other additive in chocolate as an invader then the chemicals are released and the person starts experiencing chocolate allergy symptoms. This reaction should not be taken lightly because it can lead to shock. Some of the beginning signs that this could be happening are itching in the roof of the mouth, swelling of the eyes, hives, shortness of breath, increased heart rate, and swelling of the throat.

There are additives in chocolate that may be the reason for the sensitivity. Much of what is purchased in stores contains milk, nuts, wheat or gluten, soy, and corn. These may be listed on the ingredient list as casein, whey, gluten, soy lecithin, and corn syrup. So individuals who think they have chocolate allergies may really have sensitivities to one or more of the ingredients. A person who has sensitivities to ingredients may not have any symptoms unless a large amount is consumed. For a proper diagnosis and the latest treatment a person should see a physician for an examination and inform the doctor about any symptoms that he or she is experiencing.

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If you suffer from Yeast Allergy then you have a Type 1 Allergy, also known as Contact Allergy. This is a hypersensitivity to a protein found in yeast that causes the immune system to overreact causing an allergic reaction. Antibodies and histamines are releases into the blood stream in an attempt to neutralize the yeast protein. These chemicals trigger the allergic symptoms.

Most food allergy reactions usually happen within a few minutes to a few hours after eating or inhaling yeast. Most mild to moderate reactions last less than a day and can involve a rash on the skin, cramps, diarrhea, nausea, vomiting, runny nose, watery eyes, wheezing and coughing.

William G Cook M.D. 1983 published a book called The Yeast Connection. He claimed that the use of antibiotics to kill germs in the human body also killed friendly germs needed by the body to maintain a healthy balance. Yeast produces toxins that weaken the immune system. Diets rich in carbohydrates and yeasts, birth control pills, cortisone, and other drugs can stimulate yeast growth.

He believes that to correct the problem, he prescribed allergenic extracts, anti-fungal drugs, vitamins and mineral supplements, and diets that avoid refined carbohydrates, processed foods, and fruits and milk.

The allergic to yeast testing involves putting a liquid extract of the yeast protein on your body, usually the back or forearm, and then scratching the skin slightly. If you develop hives, or red bumps, or the skin turns reddish in color and itches then these symptoms could indicate a positive result for allergies to yeast.

Another test that can be performed is called The Food Challenge. You are told to avoid all yeast-containing foods for several weeks. Avoidance can be very difficult because yeast protein is often hidden in other foods.
The doctor will then have you eat only yeast under close supervision. If symptoms appear after eating the yeast products they you are allergic to yeast and will need to avoid anything that has on the label, contains yeast ingredients, made using yeast ingredients, or made in a facility that also processes yeast.

If you are allergic to yeast then absolutely avoid eating bread and other baked goods, drinking ale, beer, red or white wine, sherry, and vermouth. All alcoholic beverages will contain yeast to some extent. Whiskeys are distilled from beers; scotch, bourbon, rye, cognacs and brandies are distilled from wines.

All alcoholic beverages use yeast, as catalysts for fermentation so will contain some amount in the final products. Rum, gin, and vodka are type of liquor that is not derived from high-yeast so have the lowest yeast content for people with a Yeast Allergy.

Always consult your doctor before using this information.
This Article is nutritional in nature and is not to be construed as medical advice.

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About 20% of the population suffers from pollen allergy, and if you are one of the unfortunate, you should be aware of certain kinds of foods. See the list here.

The pollen season is upon us. For those, who suffer from allergies, this time in the year is tough to get through, but many people with pollen allergy can also react to a number of foods.

If you suffer from pollen allergy, you might also react to certain kinds of food – for instance when you peel potatoes or eat peaches or apricots. Responses may be itching in the mouth, and some say that the itching seems to continue right out of the ears.

The substances which cause allergies, are proteins. The proteins found in pollen are related to those proteins which are in fruit and vegetables, and the immune system may have difficulties separating them from each other. This may lead to a so-called cross-reaction, where pollen allergic persons reacts allergic to something they have never eaten before.

Sneezing and running eyes

Signs of pollen allergy is sneezing, a runny nose and eyes running (hay fever) together with an annoying itching. The nose might also be so congested that it may be difficult to breathe. In some cases, pollen allergy may cause symptoms from the lungs (asthma).

If you are allergic to pollen you might experience allergic symptoms when you eat certain fruits, vegetables, nuts or spices. The body reacts because it can not distinguish between the allergenic substances (the allergens) in pollen and similar substances in food. This is called cross-reactions.

Every other person with allergies to both birch, grass and mogwort pollen experience symptoms when they eat certain nuts, fruits and vegetables. Among those with only have birch pollen allergy, every three experience cross-reactions.

Some pollen allergic persons may experience symptoms year round, if they eat food that cross reacts with pollen. Others will only have symptoms in the pollen season.

If you suffer from birch pollen allergy, you might also experience symptoms from cross-reacting food when it is the season for pollen from alder, elm or hazel. Similarly, people with allergies to alder, elm and hazel respond to the same food as with birch pollen allergy.

It does not help on the symptoms from the pollen allergy it self that you avoid the foods that cross reacts with pollen.

Symptoms

When responding to food, which cross reacts with pollen, the most common symptoms are itching and swelling on the lips and in the mouth and throat. Some experience that the itching continues right out to the ears.

More rare are symptoms such as hives (rash and itching), asthma and stomach and ingestion problems. A very few people develops eczema on their hands when they touch on some of the food that cross reacts with pollen.

In cases where the reactions are severe such as swelling of the throat and neck, and the cause is not known, the doctor will in some cases perform an allergy test and make a provocation with the suspect foods.

If the doctor chooses to make an allergy test for the cross-reacting food, you should be aware of false positive results. For instance, many with grass pollen allergy will receive a positive response for wheat and other cereal products, when examining the blood sample, but they have no symptoms when they eat wheat. There they should not avoid wheat.

Below is a list of foods that might cross react with pollen.

Birch pollen

Food, which might cause allergic reactions when suffering from birch pollen allergy

Fruit: apricot, plum, peach, cherry, kiwi, nectarine, pear, apple

Vegetables: carrot, potato, tomato, pepper, celery

Nuts: hazelnut, peanut, almond, Brazil nut, walnut

Grass pollen

Food, which might cause allergic reactions when suffering from grass pollen allergy

Fruit: orange, melon

Vegetables: tomato, pea

Nuts: Groundnut / peanut

Mugwort / Sagebrush pollen

Food, which might cause allergic reactions when suffering from Mugwort / Sagebrush pollen allergy

Fruit: Melon, sun flower seeds

Vegetables: Pepper, carrot, parsnip, parsley root, celery

Herbs: Camille, Parsley

Spices and herbs

Spices and herbs, which may cause allergic reactions when suffering from pollen allergy

Anis, curry powder, marjoram, basil, coriander, oregano, dill, caraway, paprika, tarragon, meat, black pepper, fennel, wormwood, thyme.

Exotic fruits and vegetables

Some people with pollen allergy might get unexpected symptoms when they eat raw exotic fruits and vegetables, such as on travel. If you normally have strong reactions against food, it is a good idea to start with little bits of fruit and vegetables until you know whether you can tolerate them or not.

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Allergy to chocolate or cocoa is very rare. A survey shows that only 1 out of 500 who believe they have chocolate allergy, in fact tested positive to the chocolate.

The most frequent complaints are headache / migraine after ingestion of chocolate. These reactions are probably more intolerance or sensitivity than food allergies.

Chocolate is known to cause headaches, obesity, heartburn and irritability and depression. Most probably these reactions are due to other ingredients of chocolate such as milk, soybean, lecithin, gluten and nuts.

There are 380 known additives in chocolate. They can have pleasant and unpleasant effects.

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What should you avoid?

If you suffer from pollen and latex allergies you might experience allergic symptoms when you eat certain fruits, vegetables, spices and nuts. This is called cross reactions.

Lists of foods
Below is a list of foods that may cross react with pollen or latex. Under the headlines birch pollen, grass pollen and sagebrush pollen and latex, you can see the foods that may cause symptoms.

The lists are not prohibition lists, but can be used as a guide to which foods you should be aware of. It is rare that you get symptoms from all the food that is listed under each main group. You may therefore eat the fruits and vegetables that do not give you the symptoms, even if they are on the list. In addition, you may react to food, that is not on the list.

Birch Pollen
Food, which may trigger allergic reactions by birch pollen allergy

Fruits:
Apricot, Plum, Peach, Cherry, Kiwi, Nectarine, Pear, Apple

Vegetables:
Carrot, Potato, Tomato, Pepper, Celery

Nuts:
Hazel nut, Peanut, Almond, Pistachio, Walnut

Grass Pollen
Food, which can trigger allergic reactions by grass pollen allergy

Fruits:
Orange, Melon

Vegetables:
Tomato, Pea

Nuts:
Peanut

Sagebrush Pollen
Food, which may trigger allergic reactions by sagebrush allergy

Fruit:
Melon, Sun flower seeds

Vegetables:
Pepper fruit, Carrot, Pasternak, Parsley, Celery

Herbs:
Chamomile, Parsley

Spices and herbs
Spices and herbs, which may trigger allergic reactions by pollen allergy

Anis, Curry, Merian, Basil, Coriander, Oregano, Dill, Caraway, Paprika, Tarragon and Black pepper,

Spices and herbs may trigger symptoms, if you are allergic to celery and is allergic to sagebrush pollen or birch pollen. Reactions to the spices and herbs are rare.

Exotic fruits and vegetables
Some people with pollen allergy may experience unexpected symptoms when they eat raw exotic fruits and vegetables, for instance on travels. If you normally have strong reactions to food, it is a good idea to start with small bits of fruit and vegetables until you know whether you can tolerate them or not.

Latex allergy
Food, which may trigger allergic reactions by latex allergy

Avocado, Banana, Figs, Chestnut, Kiwi, Papaya, Potato, Tomato

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