If you suffer from a migraine, you must know how to avoid triggers of this headache. The headache attacks can be significantly reduced or even prevented if you avoid the most common migraine factors.
What causes a migraine?
The International Headache Society suggests in a new research that cocoa may actually protect the neurons that cause this headache. On the other side, 22 % of headache sufferers identify chocolate as one of their headache triggers.
Dr. Rosen says “Chocolate may be getting a bad rap as a migraine trigger, Many people with migraines have increased appetite and food cravings just before their headaches start.” Reaching for a chocolate bar may be the result of a migraine, rather than the cause.
Surprisingly, caffeine is a migraine trigger for some people, but to other people, it may help to alleviate a migraine.
So, Excessive consumption of caffeine may cause several headache attacks. Don’t consume more than 4 or 5 cups of coffee, tea, and cocoa per day.
Some people think that consuming less caffeine at the weekend may reduce headache attacks. Be careful, there are many products contain caffeine as chocolate and almost all painkiller medications.
Tyramine which presents in many food products, such as soft cheeses like camembert and brie, triggers a migraine.
Therefore, cheese trigger migraines. There is a high amount of tyramine present in Aged cheeses such as blue, Stilton, cheddar, mozzarella, camembert and parmesan.
Alcohols like Red wine, beer, whiskey, are alcoholic headache triggers. They also produce large concentrations of tyramine when fermented by the bacteria in the intestine.
There is some evidence that these alcohols as red wine may trigger this type headache due to tyramine which is a common trigger of a migraine.
All Packaged meats including, bacon, sausages, salami, ham, pepperoni, and other processed meats contain high levels of tyramine. These processed meats may also include additives such as nitrates and nitrites
According to a study published on October 18 by the University of California, San Diego School, of Medicine have found that the mouths of migraine sufferers harbor significantly more microbes with the ability to modify nitrates than people who do not get migraine headaches.
Antonio Gonzalez, a programmer analyst in the laboratory of Rob Knight, PH.D., professor, and director of the Center for Microbiome Innovation at UC San Diego and senior author on the study, said “There is this idea out there that certain foods trigger migraines -chocolate, wine and especially foods containing nitrates.
We thought that perhaps there are connections between what people are eating, their microbiomes and their experiences with migraines.”
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