Indoor or outdoor, seasonal or year-round, all types of allergies can potentially cause constant coughing. Along with a runny nose, sneezing and watery and itchy eyes, allergic cough can be disruptive and annoying.

Cedar allergy, or cedar fever, is a form of seasonal allergic rhinitis that shares the usual hay fever symptoms.

For those who experience environmental and other sensitivities as well as folks who elect to eat as healthfully as possible, consuming certain foods purported to be higher in vibration is a choice that many people are making. But how does one know which foods fall into the high vibrational category?

Allergies to detergents often develop suddenly after a period of intense exposure, such as on the job. However, people can also use a certain product for years without a problem before developing allergy symptoms.

Many are aware of the reaction potential of poison oak, ivy and sumac, however, many don’t know that mangoes, cashews and ginkgo biloba can cause a reaction.

In many people, mild allergic reactions to pollen, mold, pets and other allergens grow worse from prolonged exposure. Continual contact or periodic episodes of intense exposure can bring on stronger allergy symptoms over time, whether or not patients manage their illness.

Corn is an inexpensive and versatile ingredient that is used to prepare a wide range of foods. According to FoodReference.com, more than 200 varieties of corn exist and all are good sources of vitamins A.

Flaxseed, or Linum usitatissimum, is derived from the flax plant, an annual originally from Egypt. Flaxseed has been used for centuries for medicinal and nutritional purposes and appears to have been well tolerated by humans with few reported side effects.

Sulfa antibiotics are used to treat many common infections, but this drug class can cause a variety of side effects. A common oral formula, called TMP-SMX (Bactrim or Septra) combines sulfamethoxazole with the antibiotic trimethoprim.

Ginger is widely used for culinary and medicinal purposes. Often referred to as ginger root, or simply ginger, the underground stem -- or rhizome -- is used raw or as a dried powder. Ginger is an ingredient in a variety of foods and drinks such as gingerbread, ginger ale and ginger tea.

An allergy to baker’s yeast is fairly rare, but sometimes it goes undiagnosed for many years or is misdiagnosed as an intolerance or allergy to gluten. Baker’s yeast allergies are rarely confined to the few species used to cause bread to rise.

Ezekiel sprouted grain bread products, made by Food For Life, are flourless breads. Because the grain used to produce them is not ground, sprouted grain breads usually still contain gluten-containing grains, such as wheat, barley and spelt.