Food Triggers and Migraines
From Dr. Fuhrman's book Eat to Live:
Recurrent headaches are not much different. They are almost always the result of nutritional folly and, like other reasons that keep doctors' offices busy, are completely avoidable.
The relationship between food triggers and migraines has been the subject of much debate, with varying results from medical researchers. Headache specialists such as Seymour Diamond, director of the Diamond Headache Clinic of Columbus Hospital, report that about 30 percent of patients can identify food triggers.1
My experience in treating migraine and severe-headache patients with a more comprehensive nutritional approach has shown that 90 to 95 percent of patients are able to remain headache-free after the first three-month period. These patients avoid common migraine triggers, but also in the healing phase they adhere to a strict natural-food vegan diet of primarily fruits and vegetables rich in natural starches like potatoes and brown rice. These patients must avoid all packaged and processed foods, which are notorious for containing hidden food additives, even though they are not disclosed on the labels. They also avoid all added salt.
|sweets||dairy and cheese||salted or pickled foods|
|monosodium glutamate||nuts||food additives|
|yeast||hydrolyzed protein||baked goods|
1. Diamond, S. 1995. Migraine headache: recognizing its pecularities, precipitants and prodomes. Consultant, August, 1190-95.