Headaches caused by diet and food

According to some studies, what we eat and when we eat it can play a significant role in headache. Different causes of diet-related headache include:

• fluctuations in blood-sugar levels, which can lead to spasm of the arteries in the head 
• caffeine withdrawal, commonly caused by regular and excessive consumption of coffee or tea
• food additives, such as MSG (monosodium glutamate)
• naturally occurring chemicals in foods, such as amines (e.g. tyramine).

Aged Cheese

The trouble with aged cheese is that it's high in tyramine, a substance that forms from the breakdown of protein in certain foods. The longer a food ages, the greater the tyramine content is. For people with a sensitivity to tyramine, The Cleveland Clinic warns against the following types of cheese:

• Blue cheeses
• Brie
• Cheddar
• Stilton
• Feta
• Gorgonzola
• Mozzarella
• Muenster
• Parmesan
• Swiss
• Processed cheese

Other foods high in tyramine include processed meats, pickles, onions, olives, certain types of beans, raisins, nuts, avocados, canned soups, and red wine.

Doctors concede it can be difficult to avoid all of these foods. Nestor Galvez-Jimenez, MD, a neurologist with The Cleveland Clinic Florida, says some of his tyramine-sensitive patients prefer to take their chances. "They want to drink wine even if they know it will give them a headache. In that case, I recommend a preventive dose of medication before dinner." He stresses that patients should discuss this idea with their doctors before trying it.

Avoid Certain Additives

Certain food additives, including nitrites and some food colorings, are also common headache triggers. Like tyramine, these additives may increase blood flow to the brain causing headaches in some people."We don't understand exactly why this happens," Galvez-Jimenez tells WebMD, "but it has to do with changes in blood vessels."

Unlike classic migraines which affects are also triggered by a substance and are felt on one side of the head, headaches induced by additives or other substances are usually sensed on both sides of the head:

• Occur within a specific time after substance intake
• Disappears when a substance is eliminated or within a specific time thereafter

Monosodium glutamate-induced headaches, previously known as Chinese restaurant syndrome, occur within an hour after ingestion of MSG and can cause at least two of the following:

• Pressure in the chest or face
• Burning sensation in the chest, neck, or shoulders
• Dizziness
• Abdominal discomfort

Experts continue to debate the effects of MSG, an additive found in soy sauce, Chinese foods and many packaged foods. "MSG is a big one," says Galvez-Jimenez.

"Reasons" to Enhance the Flavor

Because MSG is a flavor enhancer for foods, many competitors in the food industry use lower quality foods and just add it in because of its cheap price.  This allows the manufacturer to have a large gain in the economy.  There is a large investment in MSG that leads food giants and glutamate manufacturers to get together to finance medical research studies to prove the safety of the additive to the consumer.  Obviously, the research done in these studies funded by the manufacturer will prove the safety of MSG.  The FDA’s Advisory Board consists of food industry reps as opposed to an unbiased group.  It would only seem natural that the board accepts these research studies. When doctors look at these reports, they see that they are industry funded and don’t take into consideration that MSG could be causing their patients pain.

MSG – A Hidden Additive

MSG can be difficult to pinpoint in many foods because it can be "hidden". Food processing companies disguise it with many names (permitted by the Food and Drug Administration). Sufferers try to avoid foods with MSG on the label, completely unaware of the additional names that MSG goes by.  Patients also believe that their symptoms are due to an allergic reaction to the product, which isn’t the case.  They are experiencing signs of toxic poisoning, and anyone who intakes MSG in a sufficient quantity can experience this as well.

Where is the MSG Hiding?

The following are a few products that ALWAYS contain MSG:

• Hydrolyzed Vegetable Protein (HVP)
• Sodium or Calcium Caseinate
• Autolyzed Yeast, Yeast Extract
• Yeast Food, Yeast Nutrient
• Textured Protein
• Glutamic Acid
• Monopotassium Glutamate
• Gelatin
• Rice Syrup or Brown Rice Syrup

The following products may contain MSG or create MSG during processing:

• Natural Flavors, flavoring, flavors, natural "anything" flavor
• Bouillon or Stock
• Broth (chicken, beef, any kind)
• Carrageenan
• Whey protein, whey protein concentrate, whey protein isolate
• Soy sauce, soy protein isolate, soy protein concentrate
• Malt Extract or Flavoring, Malted Barley
• Maltodextrin
• Anything Protein fortified
• Anything Fermented
• Anything Ultra Pasteurized
• Anything Enzyme-modified

sources: Better Health, WebMD

Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners:

key words: food, "natural" food, flavour enhancer, flavor enhancer, MSG

The dangers from our drinking water, nitrates & nitrites

The nitrates (NO3) / nitrites (NO2)

Nitrate (NO3) is a compound of nitrogen and oxygen found in nature and in many food items in our diet.

Generally, the concentration of nitrates in the ground water is low. The main adult human intake of nitrates is from food rather than from water. Vegetables such as spinach, lettuce, beets and carrots contain significant amounts of nitrate. Drinking water normally contributes only a small percentage of our total nitrate intake.

Nitrates and nitrites are nitrogen-oxygen chemical units which combines with various organic and inorganic compounds. Once taken into the body, nitrates are converted into nitrites.

In European Union the admissible limit of nitrates in water is 50 mg/l, representing a huge risk for health. The U.S. Environmental Protection Agency uses 10 mg/L as N as a mandatory national standard for public supplies under the Safe Drinking Water Act.

Health Problems caused by nitrates in water

A review of available peer reviewed literature on nitrate toxicity reveals a near systematic failure of the EPA to incorporate current scientific knowledge into drinking water standards. These shortcomings apply to all the toxic effects of nitrate, including:

• Methemoglobinemia

Nitrate causes methemoglobinemia in infants and this has been the principle health concern of regulators around the globe. The U.S. standard for nitrate is two times weaker than the standard in Germany and South Africa, and nearly twice as permissive as guidelines set by the European Community.

• Cancer

Nitrate is converted to nitrite after ingestion, and this nitrite reacts with both natural and synthetic organic compounds to produce N-Nitroso compounds in the human stomach.

Many of these N-Nitroso compounds are carcinogenic in humans (IARC 1978, NAS 1977), and numerous researchers and a substantial body of literature suggest that high nitrate levels in drinking water may increase cancer risks (Mirvish 1983, Mirvish 1991). To date, the EPA has completely ignored the contribution of nitrate in drinking water to the human cancer risk from N-Nitroso compounds.

Infant exposure, particularly when nitrate levels approach the 10 ppm standard, appears to be especially important.

Recent animal studies have shown that rats exposed to N-Nitrosodiethylamine during infancy are six times more likely to develop cancer than those exposed after weaning (Gray et al 1991).

Human epidemiology studies also have suggested that cancer risks may be higher for those exposed to nitrate contaminated water in the first ten years of life (Cuello 1976).

• Disruption of thyroid function

An important study by Danish researchers found that individuals drinking water with a high nitrate content exhibited a dose related increase in hypertrophy, a condition marked by enlargement of the thyroid, the gland responsible for many of the body's endocrine and hormonal functions (Van Maanen, et al. 1994).

• Birth Defects

At least five studies have indicated a possible link between exposure to nitrite, nitrate and N-Nitroso compounds and birth defects. The effects of exposure were first observed in animal studies, but have since been observed in human epidemiological studies (Dorsch 1984; Knox 1972; Super 1981).

Given the litany of health effects associated with nitrate exposure and the uncertainty that this volume of evidence brings to the prediction of health risks, sound scientific judgment dictates that the U.S. EPA apply a safety factor of at least two to the current 10 PPM standard for nitrate-nitrogen in drinking water.

The EPA should further establish a Maximum Contaminant Level Goal of 3 ppm nitrate-nitrogen in drinking water, equal to the generally accepted maximum background level of uncontaminated groundwater aquifers used for drinking water in the U.S. This would allow the EPA to at least establish the goal of maintaining ground and surface water resources used for drinking water free from added nitrate contamination.

source: EWG

Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners>

key words: food, health, cancer, water, nitrates, nitrites