Solving problem is a much better approach than masking symptom.

The following are basic approaches to improve indoor air quality;

1) Eliminate or control pollutant source. 2) Dilution of contaminants through ventilation. 3) Removal or reduction of contaminants through filtration or purification with use of air purifier filters or air purifiers. Proper ventilation in a building is a must!

Before energy crunch in 1970's, fresh air in buildings was not really an issue. When energy costs started to rise, we started making our buildings more energy efficient with better insulation and sealing techniques that made building tighter, reducing amount of fresh air into buildings and increasing indoor pollution.

After indoor air quality issues came to surface, we learned how to reduce energy costs while not compromising health of occupants, through practice of building science.

Great strides have been made in this area, leading to more comfortable, healthier, safer homes.

The goal of good ventilation is to bring in right amount of fresh air, not too much or not too little.

This is accomplished by using mechanical ventilation (exhaust fans, energy recovery units, etc.) that are sized to volume of house and/or according to lifestyle.

Mechanical ventilation not only dilutes contaminants but also removes excess moisture that can become a mold problem if not properly addressed.

There is only one problem with this: Many ethnic foods have their roots in ages when both mechanization and wealth were less common. Foods that meant survival to our ancestors can lead to early death for ourselves. Even dietary laws which were based on protection of health can now cause health problems. Longer life expectancies made this discovery possible.

But curiosity and willingness to experiment can create good modifications to great recipes.

Consider these examples of outmoded concepts.

One of my nephews was training as a French Chef. He was taught that "Fat is Flavor."

Salt, once needed as a preservative, is at dangerously high levels in snack foods, canned and frozen prepared foods, and many traditional foods.

White bread and rice were favored by wealthy as signs of their wealth. As a consequence, whole grained foods almost vanished from "modern" diets for numerous decades.

Sweetness, alcohol, and over eating became associated with celebrations and luxury, especially in eras and areas when / where hunger was more common. As a consequence, more than half of us consume too much of refined sugars, alcohol, and foods.

Spices and herbs, originally added to foods that were not edible otherwise (especially before refrigeration), are to be found in ordinary grocery stores, but far too many are packed with totally unneeded salt. In fact, wise use of spices can produce flavorful foods that are low in salt.

If you are getting enough calories every day, there is no reason that you cannot reduce fat, salt, sugars, and alcohol in your diet and still enjoy what you eat. Even athletes and laborers, who need lots of calories, can get them from unrefined carbohydrates instead of saturated fats and refined sweeteners. Essential fatty acids can be found in plant foods and fish, as well as four legged meats.

And wise up. "Low carb" is "high dumb".