Guest guest Posted January 14, 2004 Report Share Posted January 14, 2004 Hi all, I rarely have symptoms from eating certain foods, so I'm writing to get some input here. I get headaches when I eat certain foods. Not always, but often enough to make me wonder... The probable culprets: Raw garlic (usually eaten in cucumber/yogurt salad) Kim chee (especially when made with broccoli. No, I don't eat kinds that contain msg) Some raw cheeses (totally unpredictable as to which kinds) The headache I get is " goosepimply " and centers on the very roof of my brain. It's quite distinct from a low-blood sugar headache or a stress related headache in that I get waves of " goosepimples " all over my body. Sometimes, I just get the goosepimple response with no headache. What worries me is that I like these foods and know that they are generally healthy, but wonder about how good they are for ME. Any thoughts? Do I really have to stop eating them? TIA, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2004 Report Share Posted January 14, 2004 >The probable culprets: > >Raw garlic (usually eaten in cucumber/yogurt salad) >Kim chee (especially when made with broccoli. No, I don't eat kinds that contain msg) >Some raw cheeses (totally unpredictable as to which kinds) > >The headache I get is " goosepimply " and centers on the very roof of my brain. It's quite distinct from a low-blood sugar headache or a stress related headache in that I get waves of " goosepimples " all over my body. Sometimes, I just get the goosepimple response with no headache. Kimchi and cheese sometimes contain glutamates ... natural ones even, and tons of different chemicals. Some foods like that make my lower lip " tingle " , which is interesting. The nerve to the lip was partly severed during an operation, and now some foods make it tingle. I don't know that it is a problem though ... glutamates do affect the brain, but they are also natural components in a lot of foods. But there are tons of other chemicals too. People with " multiple chemical sensitivity " that I've talked to really react to kimchi and other fermented vegies ... but there are literally hundreds of chemicals involve, who's to say which is the culprit? -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2004 Report Share Posted January 14, 2004 - >Raw garlic (usually eaten in cucumber/yogurt salad) >Kim chee (especially when made with broccoli. No, I don't eat kinds that >contain msg) >Some raw cheeses (totally unpredictable as to which kinds) The common factor might be that they've all been implicated in migraines. Aged cheeses are common triggers, and many people find that only certain kinds of aged cheeses are problems for them, without any apparent rhyme or reason. Cruciferous vegetables, including broccoli, seems to trigger migraines in some people, even though others recommend them as anti-migraine foods, and since fermented foods can trigger migraines (I think the commonly accepted reason is the presence of tyramine, FWIW) that would explain kimchee, not to mention why kimchee is worse when you make it with broccoli. And garlic has also been linked. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2004 Report Share Posted January 14, 2004 >Cruciferous vegetables, including broccoli, >seems to trigger migraines in some people, even though others recommend >them as anti-migraine foods, and since fermented foods can trigger >migraines (I think the commonly accepted reason is the presence of >tyramine, FWIW) that would explain kimchee, not to mention why kimchee is >worse when you make it with broccoli. And garlic has also been linked. > > >- , that is an interesting point. If it is migraine linked, then it might be a lack of calcium/magnesium too ... I increased both of those and my migraines have been gradually going away. High doses of cal/mag and, I think it was B vites, helped about half the migraine sufferers after 5 weeks. Hmmm ... which might explain why Korean kimchi often has high-calcium stuff in it, like seseme seeds or whole ground up fish? -- Heidi Quote Link to comment Share on other sites More sharing options...
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