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Asthma, respiratory allergies and diet

F&K Talk 21: Asthma, respiratory allergies and diet

Mireia Cervera 16 March 2018

On March 15th our Ramon Barri Auditorium opened its doors to celebrate our Flax & Kale Talk 21: Asthma, respiratory allergies and food. From the hand of Esther Deltor, dietician nurse and senior technician inChinese traditional medicine.

With the arrival of spring, the dreaded and annoying allergies arrive. The most common symptoms are tearing, red eyes, rhinitis, frequent sneezing, fatigue and tiredness, headache and crasthmatic isis. Food is key and essential when it comes to combating such health problems. Esther Deltor, in this Talk, explained to us, in an entertaining, didactic and rigorous way, the relationship between the consumption of certain foods and their effect onVentive against asthma and respiratory allergies.

The speaker began by explaining the basic differences between asthma and respiratory allergy. The first is a chronic disease that consists of an inflammation of the bronchi that causesIt causes them to become irritated and constricted, making it difficult to breathe, while allergy is an immune or defensive response to substances that normally do not cause reactions in most people. And although both diseases are rRelated, not all asthmatics are allergic, and not all allergy sufferers are asthmatics. But the two have in common that they cause an over-response of the immune system and inflammation.

not all asthmatics are allergic nor are all allergic people asthmatics

All allergic diseases are on the rise, asthma and allergic rhinitis are those that affect the most people. The change in diet and eating habits, with a general tendency to eat less fruits, vegetables and legumes and more foodEmpty coughs, rich in fats and sugars, have modified the bacterial flora and thus have altered our immune system, our defenses, which leads to an internal imbalance that influences the body's reaction.

Fastingintermittently and incorporate into our diet, vegetable broths, foods rich in prebiotic fiber, white vegetables (onion, leek, fennel, garlic ...), kuzu, fermented foods, foods and beverages with a probiotic effect, according to clinical experience, vto alleviate or cure the symptoms of asthmatics and allergies.

Finally, the speaker stressed the importance of following an adapted diet, where a probiotic support cannot be lacking (unpasteurized fermented and kuzu), easily assimilated prebiotics (legumes, white vegetables, gluten-free whole grains) and practicing intermittent fasting twice a week.

When Esther Deltor finished, Question Time was opened, and as always,served as tasting dishes related to Talk. In this case, dishes from the new FLAX & KALE PASSAGE restaurant , green tea and hibiscus kombucha and Miso-marinate eggplant, morning Kale glory.

If you could not attend the Talk or you just want to see the talk again, do not miss our YouTube channel, whereWe are publishing all the Talks.

More about probiotics at Flax & Kale Shop: https://flaxandkale.com/landing-kombucha

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale

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