Pollen is a precursor to ALL grains. Grains are seeds' originating from grasses!
The bulk of hay fever sufferers are allergic to grass pollen' of which wheat, rye, oats, barley etc. are derived. Wheat allergy as with Hay Fever triggers the production of IgE, which binds to mast cells and basophils containing histamine. With wheat the allergy is typically limited to the seed storage proteins of wheat, some reactions are restricted to wheat proteins, while others can react across many varieties of seeds and other plant tissues i.e. grasses!
Wheat gluten is in everything from bread, maltodextrin, bran, cereals, couscous, pasta, flour, semolina, wheat bran, wheat germ, wheat malt, whole wheat flour, gelatinized starch, hydrolyzed vegetable protein, modified food starch, modified starch, natural flavoring, soy sauce, soy bean paste, hoisin sauce, thickeners, bulking agents, starch, vegetable gum, specifically Beta-glucan, vegetable starch the list is endless... Modern strains of wheat are extremely high in gluten, which irriates the gut, promotes inflamation and an immuno response.
My point is, our over consumption of one food source, in its many hidden forms, exacerbates the symptoms experienced by hay fever sufferers and by knocking these potential allergens on the head one can alleviate these symtoms.