Helminthosporium, a common source of allergens, usually thrives in temperatures between 15°C (59°F) and 25°C (77°F), often in humid conditions. In the United States, the growth of Helminthosporium typically burgeons during late spring and through the summer months.

Spring Season Growth

• Mid to Late Spring: When favorable conditions of moderating temperatures and increasing humidity combine, it generally fosters the growth of Helminthosporium.

Summer Season Growth

• Early to Mid-Summer: Continuation of warm temperatures and high humidity typically supports the development and proliferation of Helminthosporium.

The growth of Helminthosporium starts to decline as the temperature drops and humidity levels decrease in the fall season.

The best dietary approach to help manage Helminthosporium allergy is to support your immune system by incorporating nutrient-rich foods, specifically those high in Quercetin, Vitamin C and Omega-3 fatty acids which have anti-inflammatory and antihistamine properties.

Foods High in Quercetin

• Apples, Berries, and Grapes: These fruits are good sources of Quercetin which is a natural antihistamine.
• Onions and Garlic: These vegetables help boost immunity and contain a good amount of Quercetin.

Foods High in Vitamin C

• Citrus Fruits: Oranges, lemons, and grapefruits are rich in Vitamin C, a potent natural antihistamine.
• Broccoli and Leafy Greens: These deliver a healthy dose of Vitamin C and also contain high amounts of antioxidants to support the immune system.

Foods High in Omega-3 Fatty Acids

• Fatty Fish: Salmon, mackerel, and sardines are high in Omega-3 fatty acids which are known to have strong anti-inflammatory properties.
• Flaxseeds and Chia Seeds: These seeds are plant sources of Omega-3 and also have an anti-inflammatory effect.

Remember to drink a sufficient amount of water to stay hydrated. These foods along with a balanced diet can help strengthen your immune system and decrease allergic reactions to Helminthosporium.