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GUILTY FOODS
Most clinical ecologists (allergy doctors) believe that migraine may be triggered by addictive cravings for foods that contain amines. Amines are precursors of several neurotransmitters that cause the brain to secrete enkephalin and endorphins, morphine-like narcotic painkillers. Eating amine-rich foods creates a painless high that makes us feel good. We then develop an addiction to these foods. When we stop eating them, we experience withdrawal symptoms. So we give ourselves another fix by eating more of the foods we crave. Regardless of how much we eat, we continue to crave these foods.
The catch is that most foods high in amines are also powerful vasodilators. In conjunction with emotional stress, and when the body’s adrenal-hormone supply is at a low point in its daily cycle, amines from foods can easily trigger a Stage 3 dilation and set off migraine in a susceptible person.
Among the most potent vasodilators in common foods are:
* tyramine, found in most red wines, cheeses, liver, cured meats and chocolate
* octapamine, found in citrus
* phenylethylamine, found in chocolate and alcohol
* monosodium glutamate, found in Chinese restaurant food and in many canned and processed foods
* sodium nitrite (and sodium nitrate), found in many types of cured meats
All foods containing these substances are high on the list of suspected migraine trigger foods.
Some other common migraine trigger foods are:
* commercial salad dressings
* eggs
* yeast products, including yeast breads
* chocolate milk
* syrup
* nuts; dried peas and beans
* most commercial baked goods, ice cream especially pies, brownies, doughnuts, cookies, cakes
* white flour
* white sugar
* most canned, preserved and processed foods
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