Monthly Archives: July 2014

  • Manage Migraine through Diet

    Some good news for migraine patients. There are certain foods and beverages that migraine sufferers can and should have more often. These foods are not proven headache cures, but eating these foods is known to prevent the symptoms leading to migraines (such as inflammation and dehydration).

    Water is a saviour

    Dehydration is a common migraine trigger. Migraine sufferers should be cautious about the amount of fluid they drink and should aim to prevent thirst. Remember that inexpensive and calorie-free water is the single best way to stay hydrated — but herbal tea, decaf coffee, and fat-free or 1 percent reduced-fat milk are also good choices.

    Include healthy fats in your diet

    Certain kinds of fats into your diet may help reduce inflammation, which is thought to lower migraine pain. Omega-3 fatty acids, which are most concentrated in fatty fish, and the monounsaturated fats found in olive oil have both been shown to reduce the frequency, duration, and severity of headaches.

    Riboflavin: The fundamental energy creator

    Riboflavin is necessary for the body’s production of energy at the level of the cell. Some research suggests that people with migraines may have a genetic defect that makes it difficult for their cells to maintain energy reserves, and this lack of basic energy could trigger migraines. Consuming riboflavin-rich food like lean beef, a bowl of whole-grain fortified cereal with fat-free or reduced-fat milk, mushrooms, broccoli, and spinach can be helpful.

    Magnesium cures all types of migraines

    A magnesium-rich diet helps to prevent all kinds of migraines, but the mineral is more beneficial for women who get menstrual migraines. The best foods for magnesium include spinach, sweet potatoes, white potatoes, Swiss chard, fresh amaranth, quinoa, sunflower seeds, brown rice, and whole grains.

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  • Food Intolerance Causing Unexplained Digestive Problems

    Food intolerance is much more common than food allergy. But most of the time onset of symptoms is usually slower and may be delayed by many hours after eating the offending food. The symptoms may also last for several hours, even into the next day and sometimes longer. Intolerance to several foods or a group of foods is not uncommon, and it can be much more difficult to decide whether food intolerance is the cause of chronic illness, and which foods or substances may be responsible.

    Causes of Food Intolerance:

    • Enzymes help with the breakdown of natural substances found in certain foods. If these enzymes are missing, or in short supply, then eating the food can cause symptoms because part of the content of the food cannot be properly dealt with by the body.
    • Certain foods such as caffeine in coffee, tea, and chocolate, or amines in certain cheeses contain naturally occurring chemicals that have an affect on the body. Some people seem to be more affected than others by these natural substances in the food.
    • A number of foods contain naturally occurring substances that can exert a toxic effect causing symptoms of vomiting and diarrhoea. In cases such as kidney beans or chick peas that are undercooked, there are aflotoxins, which cause these symptoms.
    • Some foods containing histamine naturally and others (such as certain fish that are not fresh and have not been stored properly) can develop a build-up of histamine in their flesh as they age. In certain people, this histamine occurring naturally in the food can cause symptoms when the food is eaten; typically, rashes, stomach pains, diarrhoea and vomiting and in some cases symptoms that can mimic anaphylaxis.

    Food intolerance can be caused by many factors but is treatable once the culprit foods are identified.