14 Foods Secretly Fueling Your Seasonal Symptoms

3. Alcohol (Especially Red Wine)

Alcohol can worsen seasonal allergy symptoms for a couple of reasons. It’s a vasodilator, so it can increase nasal blood flow and make congestion feel worse. Wine, beer, and some spirits also contain histamine or trigger histamine release, and sulfites in wine may provoke sensitivity in certain people. Red wine in particular has been commonly reported to cause flushing and nasal stuffiness in those prone to histamine reactions. The practical rule is simple: notice how you feel after a drink. If your nose tightens or your throat itches after wine or beer during peak pollen weeks, try skipping alcohol for several days to see if symptoms ease. When you do choose to drink, stay hydrated, opt for lower-sulfite choices where possible, and avoid combining alcohol with other high-histamine foods. If reactions are dramatic or worrying, reach out to your clinician for testing and tailored recommendations.

4. Fermented Foods (Sauerkraut, Kimchi)

Fermented foods like sauerkraut, kimchi, kombucha, and some pickles are celebrated for probiotic benefits. Yet fermentation concentrates biogenic amines, including histamine. For people dealing with seasonal allergy burden or histamine intolerance, these foods can sometimes worsen nasal congestion, headaches, or flushing. That’s not a universal rule. Fermented foods can support gut health for many people and may indirectly help immune balance over time. The practical approach is moderation and testing: reduce or pause fermented foods for a short window during peak allergy activity and note any change. If you find symptom relief, try reintroducing small portions or choosing fresh, non-fermented alternatives like raw cucumbers or lightly steamed vegetables. Working with a registered dietitian can help you keep the gut-supporting benefits many people love while minimizing histamine overload when you need quick relief.