Home
In this issue
April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

When food is a headache: Know common triggers for migraine

By Diana Cullum-Dugan, R.D., L.D.N.





JewishWorldReview.com | If you suffer from migraines, some of the foods you eat may be triggers.

Pinpointing the cause of migraines--and the foods that may trigger them--is as random as finding a needle in a haystack. Migraines is a disorder in which the brain is highly sensitive to a variety of stimuli, producing pounding headaches so severe that they may prompt nausea and vomiting.

Migraineurs (those who suffer from migraines) are genetically prone--up to 90 percent have a strong family history, and women experience them more often than men. The first migraine typically occurs during childhood, adolescence, or early adulthood, usually increasing to an average of one per month. If you suffer from migraines you're not alone; an estimated 13 percent of the population gets them.

WHAT CAUSES MIGRAINES?
While there is no solid scientific understanding of how and why migraines occur, we do know triggers can be chemical, such as changes in the body's normal production of chemicals in the central nervous system; electrolyte-based, due to shifts during stressful events, exercise or fasting; sensory, such as bright lights and strong odors; hormonal, including variations during the menstrual cycle; and dietary influences, due to intake of certain foods and beverages.

Migraine and pain management specialist Brian McGeeney, M.D., M.P.H., assistant professor of Neurology at Boston University School of Medicine, explains that the underlying problem for migraineurs is a super sensitive pain system: they have a greater tendency to experience a cascade of reactions in the brain which can trigger a migraine.

COMMON TRIGGERS
"Dietary triggers won't do that in most people, because it takes a trigger to pull the trigger--that is, the 'gun' has to be loaded with genetics and a super sensitivity to pain. Then, a variety of sensory input and diet might finally pull the trigger," says McGeeney.

How can your diet trigger migraines? Research suggests that several foods, beverages and dietary habits may be a trigger if you're susceptible to migraines, although not everyone has the same sensitivities. These include:



1. Fasting, such as skipping breakfast or going five or more hours without eating, has been reported as the most frequent food trigger, according to a 2012 study in Neurology Science.

2. Alcohol, especially red wine and beer, runs a close second to fasting. One or two drinks may set off the pain cascade immediately or the following day, according to a 2008 study in the Brazilian journal, Arguivos de Neuro-Psiquiatria and a 2012 study in Neurology Science.

3. Tyramine, an amine compound found naturally in some foods, can cause blood vessels to dilate, which can begin the cascade towards a migraine in some people. According to McGeeney, the effects can be even worse the day after eating tyramine-containing foods, making it a challenge to identify which foods are triggers.

Tyramine-containing foods include: red wine, beer, chocolate, avocados, nuts, overripe bananas, soy sauce, aged cheese (such as brie, blue, and Swiss) and dairy foods like milk, yogurt and ice cream. 4. Processed meats, such as hot dogs and deli meat. 5. MSG (monosodium glutamate), a flavor enhancer used in Asian dishes, can impact migraines. It's not known why, but one theory is that glutamate is a neurotransmitter that relays signals in the brain.

6. Nitrates and nitrites, compounds found naturally in vegetables and often added to processed meats, like deli meat and hot dogs, may be a trigger for some individuals. Usually the nitrates we consume in vegetables, such as spinach, beets, radishes, celery and cabbage, are not a problem.

7. Aspartame, the non-nutritive sweetener in NutraSweet and Equal, has been linked with trigger headaches in some people, possibly because the body breaks down the sweetener into formaldehyde (Dermatitis, 2008).

8. Caffeine is controversial; it can be a trigger or a relief. McGeeney reports "Caffeine wears two hats: 'Dr. Good,' found in analgesics, like Excedrin Migraine and prescription medications, and 'Dr. Evil,' when too much caffeine is taken by migraineurs to reduce symptoms. In some, this leads to rebound, or recurrent, headaches." If you depend on coffee to wake up, he recommends only eight ounces per day (about 200 milligrams of caffeine.) Soda drinkers should limit their caffeinated beverage intake to less than four 12-ounce cans per day. However, if you're caffeine-free, do not start using it. And if you do consume caffeine regularly, don't quit cold turkey.



FREE SUBSCRIPTION TO INFLUENTIAL NEWSLETTER

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


Identify your dietary triggers. If you suffer from migraines, you're probably willing to do most anything to be pain-free, but you certainly don't want to give up your favorite foods needlessly. To find effective relief, migraineurs should identify their own unique triggers.

Keep a migraine log with all foods eaten, along with symptoms experienced. Most often, just reducing the amount or frequency of food triggers may leave you successfully migraine-free. It's important to work with your health care team, including doctors, neurologists, dietitians and integrative specialists, to help find the best treatment.

PAIN-FREE EATING
While no foods have been proven to prevent migraines, some show promise. Magnesium and riboflavin supplements were found effective in some studies. Increasing your intake of magnesium-rich foods (halibut, almonds, soybeans, spinach, potatoes with skin, peanut butter, yogurt and brown rice) and riboflavin-rich foods (almonds, kale, legumes, mushrooms, spinach, tomatoes) may prove helpful.

Vitamin E-rich foods, like wheat germ oil, almonds, and vegetable oils, show a reduction in pain severity and nausea and an increased ability to function during a migraine, according to some research. Omega-3 fatty acids, found in salmon, tuna, mackerel, halibut, sardines, flaxseed, and walnuts, have been linked with a reduction in headache duration, severity and frequency.

In addition, other herbal supplements, such as feverfew and butterbur have shown beneficial results.

(Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC. 800-829-5384. www.EnvironmentalNutrition.com.)


Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.








© 2013, Belvoir Media Group, LLC. DISTRIBUTED BY Tribune Media Services

Quantcast