Natural Remedies for Allergies and Sinus | How to Improve Allergies Naturally?

Allergies are a very common condition around the world. There are many different types and causes of allergies. Allergy symptoms range from mild to very severe with life-threatening potential. An allergy occurs when the immune system reacts to a harmless environmental factor known as an allergen. The genetic tendency to develop allergy is called Atopy and individuals with that genetic condition are called atopic. Atopic individuals at exposure to allergens often manifest symptoms of allergic inflammation including swelling and redness. A substance that is an allergen for one person may not be an allergen for another. Recent statistics suggest that about 500 million people globally suffer from food allergies, while 300 million suffer from Asthma. Allergic rhinitis affects 30% of adults and 40% of children and is considered a risk factor for developing asthma. Epidemiological studies show that over the last few decades, the prevalence of allergic diseases has risen worldwide.

What is an allergic reaction

An allergic reaction occurs when an allergic person to a particular allergen comes in contact with that allergen. An allergic reaction is initiated once the allergen is entered the body by triggering the antibody response. Antibodies attach themselves to special cells called Mast cells and consequently mast cells respond by releasing certain compounds known as Histamine. Release of histamine is associated with uncomfortable allergic symptoms.

Depending on the type of allergen different parts of the body may react and produce a variety of symptoms. For example, inhalant allergens such as pollen being breathed in via the nose, usually initiate allergic symptoms in the nose, sinuses, eyes, throat, and ears due to releasing histamine from the mast cells in the lining of the upper respiratory mucus membrane. Food allergens often cause gastrointestinal symptoms. Some allergens can involve several parts of the body at the same time, for instance, an allergy to peanuts, eggs, or seafood can cause stomach upset, and skin rash.

Even though many people's allergic reactions may be highly irritating and uncomfortable, often allergic reactions are mild to moderate, and do not cause major problems. However, a small group of people may experience a severe allergic reaction called anaphylaxis which is a serious condition and requires immediate life-saving medication. Some of the more frequent allergens which may cause this reaction are peanuts, shellfish, insect stings, and medications.

T cells or T lymphocytes are part of the immune cells and their job is to identify the disease-causing substances (pathogens) and to produce signaling factors called cytokines. Cytokines are the immune system's communication factors. There are two types of T cells. Th1 and Th2 are working hand in hand. Th1 cytokines are signals for the pathogens that are capable of entering the cells such as viruses, while Th2 Cytokines are signals for the extracellular pathogens that enter the blood or other body fluids.

The imbalance between the Th1 and Th2 function with an increase in Th2 activity is observed in people with more susceptibility to allergies (atopic individuals). An atopic individual is genetically predisposed to more likely over-produce Th2 cytokines while less producing Th1 response resulting in the production of antibodies against harmless environmental substances.

At the very first time when the allergen/antigen is identified by the Th2, the cytokines are released and call for B cells (B lymphocytes), then B cells produce unique antibodies against that allergen. This process is called sensitization. Next, these circulating antibodies bind with the antigens. Antibody -antigen complex alerts the other immune cells in the blood (Basophils & Eosinophils), and in the skin and mucus membranes (Mast cells) to remove or destroy the allergen. Attaching the complex to the specialized receptors on the surface of these cells results in them releasing Histamine and other allergic mediators. Circulating antibodies also initiate the production of the Memory T cells, so the next time they will be able to identify the same allergen/antigen.

However, only recently it has become more apparent that allergic reactions are not only based on the reaction of Th2 and antibodies. Many other cells including the innate lymphatic cells and skin barrier function also play a role in developing allergies. Even though genetics is a factor in the susceptibility of an individual to allergies, human genetics simply could not have changed so much in the past 2 to 3 decades to justify the growing number of allergies and especially food allergies.

Based on recent epidemiology data, food allergy cases are on the rise, especially in developed societies. Food allergy often coexists with eczema, and sometimes other allergies such as asthma, and rhinitis. The current major explanation behind the increase in food allergies is a combination of causes such as; lack of microbial diversity, the timing of the complementary food introduction in children, low vitamin D in infancy, diets with low levels of omega 3, extensive use of antibiotics, antacids, and phthalates in plastics. More importantly, new research suggests that our diet can play a significant role in increasing the number of allergies.

How diet could be the cause of increasing allergies?

Alarmins are chemical compounds released by cells when they go through an unprogrammed death process such as tissue damage or during inflammation due to a pathogen. Some of these Alamins are highly mobile and responsible for activating T cells.

One type of cellular receptor for Alarmins is called Receptor for Advanced Glycated End Products (RAGE). Attachment of alarmins to their receptors calls for an immune response by activation and immigration of immune cells, and inducing inflammation and oxidative pathways.

The role of Receptors for Advanced Glycated End Products (RAGE) becomes much more important in allergies because they can also bind to and be activated by Advance Glycated End products (AEGs) from food. Western diet contributes to a huge amount of AEG production in the body. Dietary AGEs are produced in high amounts from animal-rich proteins, fats, cheese, and foods cooked at high temperatures such as; fast foods, pre-packed or processed foods, microwave cooking, frying, and roasted peanuts.

AEGs are also produced when sugar molecules bind with protein or fat molecules, these compounds are called Glycotoxin. Well-known glycotoxins are Methylglyoxal and Carboxymethyllysine. Methylglyoxal is highly carcinogenic and causes DNA mutation. Fructose is the main contributor to Methylglyoxal formation. Higher levels of Methylglyoxal cause rapid neurological decline and have been observed in Alzheimer's disease.

When AEGs bind with their receptors (RAGEs), the immune response pathway is activated, triggering the release of Histamine and many other immune mediators. Another metabolite of Fructose is Uric Acid produced in the liver. Uric Acid also triggers an immune response. Overproduction of Uric acid is observed in individuals with peanut allergies.

Data from the US department of agriculture suggests the consumption of sugar from 1950 to 2000 has significantly increased, potatoes are consumed more than ever, especially in the form of French fries, and people use more roasted peanuts and peanut butter (glycosylated peanut).

How to reduce the induced immune response and inflammation caused by AGEs?

First and foremost try to stay away from sugars found in sodas, desserts, salad dressings, etc... Eat fresh foods. While roasting increases the Glycation and allergenicity of the food, boiling reduces the allergenicity. Microwaving milk for 1 minute increases its AGEs by 5 times, and for 3 minutes will increase them by 86 times. Milk normally has very low AGEs but when it is heated to become powder, the levels of its AGEs increase up to 670 times!! The fermentation process is shown to reduce Carboxymethyllysine. High AGE foods also inhibit the growth of normal flora which then causes immune deficiency and allergic reactions.

Dietary flavonoids such as ECGC from green tea, Quercetin, genistein (isoflavones from fermented soy), and flavonoids from apples have been shown to trap Methylglyoxal. Animal studies show that Resveratrol can reduce the activity of the immune cell receptors in response to the AGEs. Reduction of the oxidative pathways is also considered an important function for these bioflavonoids.

Quercetin has been shown to inhibit the release of histamine. In two independent randomized controlled studies on patients with pollen allergies, taking 100 mg of a quercetin-related compound for 8 weeks significantly reduced nasal symptoms compared to the placebo group.

Studies show that non-allergic children have higher levels of Bifidobacteria and Lactobacilli compared to allergic children. The presence of probiotic bacteria in the intestinal biota seems to correspond with protection against allergy. Randomized trials, clinical and experimental studies, and meta-analyses have explained the efficacy of probiotics in the treatment or prevention of the allergic condition.

Data showed supplementation with L. gasseri significantly reduced serum IgE antibodies specific to Japanese cedar pollen in children with seasonal allergies. Positive effects were also observed among patients who received the Bifidobacterium longum BB536 supplement. BB536 can suppress Th2 cell attraction and activation. In a 28-week clinical trial, BB536 modulated intestinal microflora and reduced the impact of allergens, in subjects with cedar pollen allergies.

Studying the clinical effects of L. plantarum showed a decrease in the number of eosinophil immune cells immediately after taking this probiotic and an increase of Th1 after 6 weeks. LP14 also induced the gene expression of Th1-type cytokines, indicating that probiotics are clinically effective in the management of the seasonal allergic disease.

A review of randomized, controlled trials on the efficacy of probiotics in the treatment or prevention of atopic dermatitis found that, regardless of the antibody sensitization, Lactobacillus rhamnosus GG (LGG) and other probiotics were effective in preventing atopic dermatitis and reducing the severity of it in half of the trials. One study demonstrated that skin severity scores were significantly lower in the group given heat-killed L. paracasei, while the placebo group used nearly double the amount of topical medicine during the study period. Similar positive results were observed among preschool children with moderate to severe atopic dermatitis who were treated with a supplemental probiotics mixture. Clinical improvements were observed among patients with allergic rhinitis and antibody-sensitized atopic eczema.

The health of the digestive system plays an important role in allergies, especially food allergies and food sensitivities. The gastrointestinal system acts as a semi-permeable barrier, allowing only usable molecules from digested food to pass into the bloodstream. Studies have shown that in sensitized individuals the intestinal walls become more permeable and weakened, and the barrier function is compromised, allowing large molecules to pass through the intestinal wall and into the bloodstream. Allergic sensitization can occur as the immune system responds to these large molecules, causing digestive complaints such as upset stomach, diarrhea, or symptoms such as joint pain and headaches. The intestinal microflora produces short-chain fatty acids, and vitamins, ferment dietary fiber, and shapes mucosal immunity. Animal models show that strengthening and restoring intestinal microflora through supplementation can create more tolerance, prevent allergy, and help reduce intestinal permeability.

An in vitro study demonstrated that the activation of the RAGEs on the endothelial cells from the umbilical cord is downregulated in the presence of Vitamin D. Vitamin D receptors are found in many tissues and cells in the human body, including all the immune cells which are important in identifying antigens/ allergens. Vitamin D also has multiple cytokine-modulating effects and can decrease the proliferation of both Th1 and Th2 cells. Vitamin D modulates inflammatory responses, enhances antimicrobial activity, and promotes the integrity of the permeability barrier of the skin.

Epidemiological data suggest that Vitamin D deficiency is associated with an increased rate of asthma and allergy symptoms, higher antibody reactions to environmental allergens, and atopic dermatitis.

Vitamin E provides antioxidant benefits. It protects cell membranes and prevents damage to cell membranes. Research suggests that vitamin E inhibits the activation of a neutrophil type of immune cells which contributes to respiratory inflammation in asthma. In vitro studies also indicate that vitamin E can stop the proliferation of mast cells, suggesting vitamin E may play a role in modulating allergies or other diseases in which mast cells are involved.

Studies explain a link between low vitamin E during pregnancy and higher rates of developing childhood asthma or another allergy disease. A case-control study reported that childhood asthma is associated with low dietary vitamin E intake and a 10-year prospective study of adult asthma also provided similar findings.

Oral intake of 400 IU of vitamin E daily for 8 months provided a remarkable improvement in facial redness, scaling, and thickening of the skin and decreased itch sensation in patients with atopic dermatitis. Also, in a randomized controlled trial, patients with seasonal allergic rhinitis who received vitamin E supplementation during hay fever season experienced an improvement in their symptoms.

Magnesium is used by every cell in the body and participates in energy metabolism, and protein synthesis, and it is necessary for at least 350 enzymatic reactions in the body. Animal studies are indicative of the role of magnesium in immune response, and that its deficiency causes increased inflammation.

Randomized clinical trials showed that children and adults who were hospitalized for severe, acute asthma benefited from magnesium sulfate demonstrating quicker and more prolonged improvement in pulmonary function. Another study suggests taking 200 - 290 mg of magnesium for four months may help in reducing the use of bronchodilators in children with mild to moderate asthma. More recently, 6- 7 months of treatment with oral magnesium (170 mg twice daily) in adults with mild to moderate asthma showed improvement in their bronchial reactivity and quality of life.

Oral intake of rosmarinic acid in patients with allergies helps to relieve symptoms. Human studies show that perilla leaf extract which is rich in rosmarinic acid is effective to improve symptoms of seasonal allergy. Also in a randomized study topical application of rosmarinic emulsions twice daily for 2 months on patients with atopic dermatitis improved their skin dryness, redness, and general symptomatic relief.

The latest data from clinical research implies that bioactive compounds from nettle extract can inhibit histamine receptors, and inhibit those enzymes involved in releasing cytokines that create allergy symptoms. This is for the first time that these results provided a mechanism of action for the role of nettle extract in reducing allergy and other inflammatory responses.

Spirulina is rated as a safe dietary product and it is a source of many micronutrients and phytonutrients. Human trials found 2000 mg of spirulina daily inhibits the Cytokine signals from Th2 in patients with allergic rhinitis and may provide protectiveeffects against allergic rhinitis.

An allergy occurs when the immune system responds aggressively to a non-pathogenic environmental substance. Common inhaled allergens include pollens, animal dander, dust, and mold. Ingested allergens include some medications and foods such as eggs, soy, peanuts, wheat, tree nuts, and shellfish. Coming in contact with some cleaning supplies, metals such as copper, and latex materials can also cause allergies.

Relieving allergy symptoms and improving the quality of life of the individuals is a primary goal of treatment for any allergy. The usual approach includes some sort of medication to attenuate the immune system, however, often after a while body shows resistance to these medications and should move on to the higher dose or stronger types. Also as evidence suggests from a variety of studies the frequently, prescribed drugs for allergy and asthma such as corticosteroids and beta-2-agonists cause horrible even sometimes life-threatening side effects over the long term.

While the conventional approach and the majority of related data do not adequately justify the dramatic increase in allergies and food allergies during the past 30 years, dietary AGEs and AGE-forming sugar seem to provide the right answers. The correlation between AGEs and the number of allergy cases is well supported by the studies of geographical and regional consumption. Allergy patterns match the AGE content of the food. Exposure to high levels of AGEs during pregnancy is linked to increased cases of atopic dermatitis, food sensitivities, and allergies.

AGEs are present in the food or formed from the food and predispose individuals to food allergy. The western diet is high in AGEs derived from High heat cooked meat, oils, and cheese, and also formed in the presence of high sugars concentration. A diet high in AGEs and AGE-forming sugars is misinterpreted by the immune system, promoting the development of food allergy through multiple mechanisms. Addressing nutritional deficiencies, and optimizing digestive health is promising to improve the majority of allergy-related symptoms.

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7th Apr 2018