ne of the frequent causes of migraine is food.
Determine food allergies by fasting for a week, then adding one food at a time to your diet. Reactions can occur from twenty minutes to two weeks after ingesting the irritating food.

The most common allergens associated with migraines are cow's milk, wheat (gluten), chocolate, eggs, oranges and the additive MSG. Food diet avoid related to migraine are aged protein foods, such as hot dogs, cheese, sausages, cold cuts and smoked or pickled fish, as they contain tyramine, a vasoactive amine, which has been shown to trigger migraine attacks.

Tyramine is also found in alcoholic beverages. Red wine should be avoided not only because of its tyramine content but also because it contains flavonoids which inhibit the activity of the enzyme which normally breaks down tyramine and other vasoactive amines in the body.

Reduce the intake of animal fats. The arachidonic acid they contain tends to increase blood clotting, which is associated with migraines.

Instead, eat foods which tend to inhibit blood clotting, such as fish, unrefined flax, walnut or pumpkin seed oil, garlic and onion. A predominantly vegetarian diet will keep acid-forming foods to a minimum.

Raw wheat germ provides vitamins B3 and B6 which help balance serotonin levels, a hormone affecting constriction of blood vessels. Green, leafy vegetables and beets provide iron.

General Recommendations Methods of strengthening liver, gallbladder, and spleen.
When migraines occur, eat soupy grains, soft foods, and soups. Avoid foods that are difficult to digest or those rich in fat. Avoid constipation and if necessary take an herbal laxative.