From Hallelujah Acres (bolding in the original):
Why Ice Cream Makes Allergies Worse
It’s one more reason why ice cream just ain’t worth it.
In addition to having way too much sugar, saturated animal fat, chemicals, and preservatives (lovely combo, isn’t it?), it’s ice cream’s sinister dairy content that wreaks havoc for allergy sufferers.
You see, dairy has casein and arachidonic acids. Most people who know better avoid ice cream because of the casein, which is known to cause cancer.
But the allergy culprit is the arachidonic acids.
Arachidonic acids increase the body’s production of leukotrienes, inflammatory mediators that cause congestion associated with seasonal allergies. In effect, this situation makes allergies worse.
The dairy in ice cream also weakens the immune system, further contributing to allergy symptoms.
Olin Idol, Hallelujah Acres’ Vice-President of Health remembers having seasonal allergies as a child. Only after he adopted The Hallelujah Diet well into adulthood did he connect the fact that ice cream made the allergies worse.
“The ice cream that I loved as a child was the root cause of my allergies,” Olin says. “I find it hard to imagine how many others are unknowingly dealing with underlying allergies to milk products.”
There IS a healthy alternative… Here’s a non-dairy ice cream recipe we shared in our most recent Health News magazine:
Vanilla Vice Cream
From the book Vice Cream by Jeff Rogers
Makes about 1 quart
2 vanilla beans (or 2 tsp. alcohol free vanilla flavor)
2 cups organic cashews or cashew pieces
2 cups purified water
1 cup maple syrup
1. Cut the vanilla bean into small pieces. Grind to a fine powder in a
clean coffee grinder.
2. Combine the ground vanilla, cashews, water and syrup in a blender.
Blend on high until silky smooth, at least 1 minute.
3. Place the blender in the freezer for 40 minutes to 1 hour or in the
refrigerator for 1 hour or up to overnight, until well chilled.
4. Pour the mixture into an ice cream maker and freeze according to
the manufacturer’s instructions.
5. Serve immediately or transfer to airtight containers and store in the
freezer until ready to serve.