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Changes to your diet can relieve allergy symptoms.
Spring is officially here with flowers in bloom and the pollen levels rising. Although a beautiful time of year, it can be very difficult for those suffering with allergies. Allergies may occur in the body as a result of inflammation. In the First Line Therapy program we advise our patients to avoid foods which can contribute to inflammation. Some common inflammatory foods include corn, soy, wheat and other gluten containing grains, peanuts, eggs, dairy and sugar. Adding appropriate probiotics and digestive enzymes can help support your digestive system and allow your body to more easily assimilate the foods you are eating and the pollen you are exposed to without promoting an inflammatory reaction. To learn more about how our First Line Therapy lifestyle program can help you manage your allergy symptoms, visit www.lpwellness.com.
Boost Immunity
Spring Detox Remedy:
Acupuncture and Chinese medicine support and strengthen the systems of the body that are involved in the production of Qi energy. By building up your supply of Qi, and facilitating the free flow of it through the body, symptoms and signs related to allergies can be greatly reduced or eliminated. Traditional Chinese Medicine can be used as a prevention as well as to treat the root of allergy symptoms by reawakening and re-energizing the self healing capacity of the body. To boost your immune system at this time, a very effective food remedy is the mung bean. The mung bean is a cleansing legume and is supportive to treat the root of your allergy symptoms. The following recipe is for the combination of mung beans with rice, these two combined are easily digestible and a great way to boost your overall immunity and nourish your whole body.
Mung Bean and Rice Meal
- 4 1/2 quarts water
- 1 cup mung beans (soaked over night)
- 2 cups basmati rice
- 1 tsp crushed ginger
- 1 small diced onion
- 2 cloves of crushed garlic
- 2 to 8 cups vegetables
- 2 tb olive oil
- 1/2 tsp crushed red chiles (optional)
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 2 tsp sea salt, or more to taste
Set the water to boil in a 6-8 qt pot. Clean beans of any debris and rinse well. Add them to the water and boil until they start to split, about 30 minutes. Meanwhile, prepare the other ingredients. Clean rice in the same manner as the beans. Peel and chop the ginger root, onions, and garlic. Add rice to beans. Chop the other ingredients in the order they are listed and add them to the mix. Heat the oil in a small pan over medium heat, add all the spices, and let them sizzle for 30 seconds, then stir in vegetables and cook for approximately 5 minutes. Add this to the bean mix. As the rice starts to break up, lower the heat to medium and stir occasionally. Continue to cook, uncovered, until all the ingredients are very well done and a bit mushy. Add sea salt to taste. You may also place in a crockpot to cook overnight.