Sneezing, sniffling, swollen, itchy-eyes got you down this month? If so, you're far from alone. Mid-august marks the beginning of ragweed season, which lasts through October and causes a whopping 36 million Americans to suffer the symptoms of "hay fever" or allergic rhinitis.

Technically this column is devoted to food allergy sufferers, but with seasonal allergies (not to mention mold!) in full swing, we've got a total of 50 million people suffering some kind of torment, four of them in my very own household. So instead of writing about foods to avoid this month, I've focused on foods to include in your diet that can help reduce allergies. Food allergy sufferers, take note: I have not forsaken you! As seasonal allergies are said to exacerbate existing food allergies, this information should be helpful to you as well.

"Bioflavonoids" is one of those terms that looks technical and perhaps even slightly unpleasant on the page, but in actuality does a lot of good. Bioflavonoids are the substances that give plants bright colors and that have also been found to improve health and vitality in a number of ways.

There are hundreds of bioflavonoids - citrus bioflavonoids, soy isoflavones, proanthocyanidins found in red wine and grapeseed, flavanols present in cocoa, tea, and grapeseed, and quercitin found in onions, tea, and berries - but they all have similar health benefits. They are anti-inflammatory, slow aging, decrease the risk of cancer, and can encourage healthy circulation.