We want you to breathe easy and be prepared for the upcoming allergy season, so we assembled this list of tips. Different things work for different bodies, and we’ve had successes with:
- Limiting foods that are mucus forming: dairy based products, refined flours, and processed foods
- Drinking nettle and/or feverfew tea to support your immune system and reduce headaches commonly associated with allergies
- Increasing your Vitamin C intake – foods like bell peppers, lemons, broccoli, and parsley are great additions to your diet
- Supplementing with Quercetin, a bioflavonoid antioxidant found in citrus fruits. Take 1000-3000 mg daily as a natural antihistamine.
- Getting and using a Neti Pot – it helps to clear nasal passageways for pressure relief and congestion
- Taking 1 tsp of black seed oil daily to reduce allergy-related symptoms. Black seed oil (or Black Cumin seed oil) is an antioxidant which has anti-bacterial and viral properties. Daily usage can help fight off infections of the respiratory tract. Its rich Omega 7 content hydrates the mucus membranes in your respiratory system and (bonus!) it doubles as a beauty product for hair and skin!
- Using natural herbal and homeopathic products at the beginning of allergy season to reduce symptoms such as Deep Immune by St. Francis, Allergy Relief by A.Vogel and Sabalia by Boiron!
- Adding Aromatherapy to your Allergy Arsenal! Steam inhalation reduces sinus congestion and pressure headaches. Add essential oils such as family friendly Ravinsara (safe for children 6 months+), Eucalyptus and Camphor to hot water. (Note: do not boil the water to reduce the risk of injury.) Be sure to drape a towel over your head, close your eyes, and breathe deeply through your nose.
BONE BROTH
Bone broth is a nutritious liquid made from bones and connective tissue, usually taken from cows, chicken, or fish. The bones are boiled down into a broth and slow simmered for a minimum of 8 up to more than 24 hours with fresh herbs, vegetables, and spices for enhanced flavour. It is recommended to start with good quality bones that are farm fresh, grass-fed, and organic animals whenever possible. Bone broth is Ketogenic and Paleo friendly and makes a great addition to a complete diet.
Chicken and beef broth both provide type 2 collagen, which is one of the most important of the 28 types of collagen. What’s so important about it? Type 2 collagen is one of the most abundant types of collagen, and can be located in skin, tendons, ligaments, organs, bones, and dentin. It also includes glucosamine, chondroitin, and hyaluronic acid, which offers support for joints and may help with pain reduction in those who suffer from arthritic inflammatory diseases.
Other great perks of bone broth include:
- Drinking broth daily provides nourishment, while offering digestive support and healing to the lining of the gut.
- Bone broth is traditionally high in amino acids, protein, and minerals.
- It’s easy to digest, and suitable for all ages!
We really like the convenience of Organika Bone Broth – it’s a powder (so it’s shelf-stable and keeps for, like, ever) made from totally antibiotic & hormone-free animals (cage-free chickens and grass-fed cows), and provides up to 15g of protein per serving! It can be used as a soup base, added to water while cooking grains, included in your daily smoothie, or enjoyed as a warm comforting beverage.
Prefer to make your own? Here’s how!
Ingredients:
- 18-20 cups cold water
- ~4 pounds chicken necks/feet/wings (you can use less, but we really like to keep the bones:water ratio high for a lovely gelatinous and collagen rich broth!)
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1-2 medium onions
- 2-4 garlic cloves peeled and smashed (feel free to add more for an additional immune boost)
- 3 tablespoon apple cider vinegar (to draw the minerals from the bones)
- 1 bay leaf
- A handful of fresh herbs such as parsley or thyme
- Salt and pepper to taste
Directions:
- Place all ingredients in a crock-pot (or just a big pot on the stove), and add in the water.
2. Simmer for 24-48 hours, skimming fat occasionally and adding water if need be.
3. Discard the solids and strain remainder with colander
4. Let stock cool to room temperature, cover and chill.
It keeps fresh for about a week, and frozen for up to 3 months!