Managing Migraine - Migraine Food Triggers. Trigger identification and management is an essential part of Migraine disease management.
Migraine triggers are physical things that bring on a Migraine attack when a Migraineur is exposed to them. There are a wide range of Migraine triggers—some avoidable, others not. Once triggers are identified, it's sometimes possible to reduce the frequency of Migraine attacks by avoiding those triggers. One type of trigger that can be identified and avoided is food triggers. Not everyone has food triggers, but it's well worth checking into. Potential trigger foods Foods that can be Migraine triggers include: It can be frustrating to manage food triggers. To make things easier for you, I've prepared a workbook of sorts with a complete check list of potential trigger foods. Formula for life - find foods. Interactive DRI for Healthcare Professionals. Nuval. Tongue test identifies 'super-tasters' A simple tongue test can tell people if they are a "super-taster" or not.
Around 35% of women are super-tasters, compared with just 15% of men, US research has shown. The study found some people are born with more taste buds than others, meaning they are better able to distinguish between tastes. While those with too few taste buds may not be able to tell the difference between cheap plonk and fine wines, those with more taste buds are more likely to become professional chefs or wine tasters. Now there is a taste bud test people can do at home, based on the Yale University research. Pink dots To test your taste buds, you need some blue food colouring, a piece of paper with a 7mm-wide hole punched through it, and a magnifying glass.
Swab some of the food colouring onto the tip of your tongue. Put the piece of paper on the front part of the tongue and, using the magnifying glass, count how many pink dots are inside the hole. Education "You can learn. Children's foods and drinks containing E110, E124, E122 and E211. Vasoactive amines. *Choose your foods as fresh as you can.
*The longer meat and fish age, the higher the amine levels. Fresh meat contains virtually no amines. Fruit and vegetables are very low in amines. Avoid those triggering histamine release. *Vacuum packing may not prevent aging, it only slows the process down. *Freeze your meat instead. *Thaw your meat in the refrigerator. *Don't overcook or brown your meat *Cool leftover cooked meat rapidly. *Avoid processed meats *Fish should be freshly caught. *Amine levels in fruit increase as fruit ripens, but are generally very low, compared to those in processed foods. Please consult a dietitian on specific details with regards to following a nutritious diet low in amines, foods triggering histamine release and food chemicals and drugs affecting amine degradation. Tannin-containing foods & products. Common beverages Apple cider Apple juices Beer (hops) 20,000-40,000 ppm Coffee bean 90,000 ppm Grape juices Guarana 85,000-120,000 ppm Mate 40,000-160,000 ppm Red wines White wines aged in oak Rose hip tea Tea 33,000-270,000 ppm Beans Black beans Red beans (White beans have few if any tannins) Spices Allspice Cinnamon Clove Coriander Cumin Oregano Tarragon Thyme Turmeric Vanilla Probably many more spices have tannins Products with phenolic additives Food dyes (including annatto - often used in yellow cheeses, margarines) Vitamin pills; prescription and non-prescription drugs with food dyes, acacia, herbs, phenolic fillers and binders Most herbal products contain tannins Phenolic fumes such as perfumes, paint fumes, "fragrances" as in ingredient in soaps, shampoos, skin creams, hand creams, etc.; petroleum-based cleaning products, etc.
Berries Blackberry Blueberry Cranberry Gooseberry Raspberry 6,200 ppm Strawberry Misc. Cigarette smoke (incl. 2nd-hand)