There is a lot of evidence that migraine pain is caused by certain foods and chemicals. A double-blind study reported in the The Lancet found that 94 percent of a group of 88 children with severe, frequent migraines were relieved of their pain after eliminating foods to which they were allergic. 4

Seymour Solomon, M.D., director of the Headache Unit at Montefiore Medical Center and professor of neurology, Albert Einstein College of Medicine in Bronx, N.Y., believes that about 20 percent of people with migraines are sensitive to chemicals in certain foods, such as monosodium glutamate (MSG) and nitrites in hot dogs and sausages. 5

Tartrazine (FD&C Yellow No. 5), a common food coloring (read the labels1) has a history of provoking allergic headaches. 6 It is estimated that 90 percent of all migraine headaches are directly linked to food allergies or to reactions caused by additives, particularly certain preservatives and colorings, caffeine and chocolate. 7

All processed foods, whether bottled, bagged, canned or packaged have hidden dangers. MSG is only one of the identified dangers hidden in the plethora of chemicals contained in processed food. A very goof friend of mine has migraines for days after ingesting MSG. Unfortunately, he eats out often, and forgets to ask the waitress to "hold the MSG."

According to the FDA, approximately five thousand food additives are used in food products in the United States. 8   As the chemicals in our supermarkets grow, so do reported cases of migraines. The Center for Disease Control and the National Center for Health Statistics conducted personal interviews over a 10 year period with between 60,000 to 125,000 people. They found that between 1980 and 1989 the prevalence of chronic migraine headache sufferers increased nearly 60 percent from almost 26 to 41 individuals per 1,000 people. Tragically, 71 percent of the increase occurred among individuals less than 45 years of age. Interestingly, and indicative of the possibility of it being a mineral-deficiency, migraine sufferers was in the Western United States (45 per 1,00 persons), while in the South and Midwest the rate of migraine headaches was 41 and 40.4 per 1,000 persons respectively. The lowest rate was in the northeast and almost 37 per 1,000. 9

One of the reasons MSG gets such a headstrongreaction is that it contains a chemical known as tyramine. Tyramine dilates blood vessels in the head, causing the pressure dredged with the pain of migraines. If you suspect a food reaction is causing your migraines, consider the possibility that one of these tyramine-foods could be the culprit: cheeses, bananas, chocolate, yogurt, bean curry, pickled fish, citrus fruit, red wine, beer, fermented sausage, brewer's yeast, fava beans, soy sauce, MSG, Chinese broad bean pods, coffee, Licorice, and snails.

Numerous studies have shown the connection between low blood levels of magnesium and migraines. Researchers at the prestigious Interuniversity Center For the Study of Headache and Neurotransmitter Disorders in Perugia, Italy, examined 90 adult migraine and tension headache patients comparing them with a control group. They found migraine sufferers, with and without aura and tension-type headaches, had significantly lower levels of magnesium between attacks, and even less during a migraine. The authors also note that it is probably more than coincidence that subjects with epilepsy or mitral valve prolapse have a higher incidence of headaches and also have low serum magnesium levels. 10

Magnesium is a minerals essential for brain function, and also regulates a deficiency of magnesium in about 40 percent of migraine patients. Robert S. Kunkel, M.D., director of the Headache Clinic, Cleveland, Ohio, knows of physicians who manage acute migraine headaches with magnesium. 11  In another study, 35 out of 40 people suffering from frequent migraines given one gram of intravenous magnesium at the start of their headaches experienced a complete reduction in head pain. Almost none suffered any more pain recurrence over the next 24 hours. 12 

The B vitamins are notorious bran booster. Anything that affects the brain depletes B vitamins. Two B vitamins: riboflavin (B-2) and niacin (B-3) help alleviate the pain of migraines. 

A doctor in New York, Jeffrey A. Hall, D.O., reports that he has successfully treated his own migraine headaches for the last 15 years with doses of niacin. At the onset of his aura he takes 300 to 500 milligrams of niacin. Niacin is also used to reduce blood pressure as it dilates and opens constricted blood vessels, with the only side effect being menopausal-like like hot flashes from too much niacin at one time.  When takes 250 to 500 mg. of niacin, use Flush-Free niacin.

Belgium researchers split 40 migraine sufferers into two groups: 26 took 400 mg. of riboflavin daily before breakfast for three months and the rest took the B2 and 75 mg of aspirin. All of the study participants were relieved to find that the severity of their head pain was reduced by nearly 70 percent. In all probability, the aspirin made no difference, except to the one participant who dropped out because of stomach problems. 15   I recommends migraine patients take 250 milligrams of B2 twice daily.

Feverfew and White Willow:   Feverfew is a wild herb that has been used for more than 2,000 years as a remedy for headaches. White Willow Bark contains salicin which may be beneficial as a pain reliever and anti-inflammatory. Key accessory nutrients are also added for a synergistic pain relief effect.

Migraine Relieving Nutrients

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