Saturday, January 16, 2010
Allergies, Migraines & Food Intolerances
I’ve written about chemical imbalances in other reports before. Migraine headaches can be categorized as upset biochemistry that is most frequently precipitated by what is eaten. (exception: hormone cycles)
The disturbance of these undigested “foods” often triggers a chemical and/or hormone imbalance.
Allow me to explain. Typically about one third of the population has food imbalances. What this means is that certain foods are not well tolerated by the individual and they upset the body chemistry. The problem is that neither the individual nor the doctor realizes the problem.
The linings of the GI (gastro-intestinal) tract normally prevent large molecules from entry into the blood stream. If they manage to enter through because of irritating inflammation in the GI tract (“leaky gut”), then the blood handles these large molecules as invaders. The response of the immune system is that of an allergic reaction.
“Fireworks” in the blood can now occur. In the case of migraines,
IgE immuoglobins (antibodies) interact with mast cells which release histamine and heparin. The end result is inflammation in the vascular system.
In a migraine sensitive individual, inflammation in the form of cytokines and other irritants can produce spasm and pain in the cerebral blood vessels. This can trigger headaches and an avalanche of migraine symptoms.
Hormone disruption can occur which compounds and exacerbates the problem. The bottom line is that the body chemistry is disrupted and pain and migraine symptoms prevail.
Migraineurs know about some of the triggers but sometimes they are unaware of other culprits that set off migraine headaches for them.
A careful record or mental note of exactly what is eaten, including such things salad dressings, seasonings and such things as MSG often prove to be the culprits.
More information can be obtained by going to my website @ http://www.migraineheadache-relief.com …Denis Van Loan DDS
Friday, January 8, 2010
Enzymes & Migraines
As I have reported in earlier writings, body chemistry is the crux of the problem with migraines. When there is a nutritional deficiency, incompatible biochemistry, or simply a broken link in the biochemistry chain, migraines can flare up.
In the case of enzymes, they play a crucial part in the assimilation and utilization of the nutrients that you take in. Without them biochemistry is disrupted. There are over 3000 enzymes in the body, involving a multitude of functions.
Karen De Felice, author of a respected book on enzymes, "Enzymes for digestive Health and Nutritional Wealth", reports her migraines went away after supplementation with enzymes. Also she reports her mind was much clearer.
Fortunately there are broad spectrum enzyme supplements that help digest casein/lactose (in milk), gluten (in wheat, barley, rye), proteins, fats and carbohydrates. These are probably the most important enzymes for proper biochemistry regarding digestion and pain relief. Gluten and lactose intolerance is very common in our population.
The importance of digestive enzymes are easily recognized but few people recognized the value of proteolytic enzymes which break down proteins that can cause high blood pressure, inflammation and pain.
The second largest selling non-prescription "drug" for pain relief in Germany is called "Wobenzym". It is a collection of enzymes, the most significant are the proteolytic enzymes, which break down the irritating proteins that cause pain in the body.
A similar compounding in America is "Flavenzyme", which I obtain from Vitacost.com online. Most of us do not get enough raw, fresh, fruits and vegetables, (primary source of enzymes), so supplementation is a good idea. "Flavenzyme" is enteric coated so that it is not destroyed by digestion. Denis Van Loan DDS
P. S. For more valuable information on migraines go to:
http://www.migraineheadache-relief.com
In the case of enzymes, they play a crucial part in the assimilation and utilization of the nutrients that you take in. Without them biochemistry is disrupted. There are over 3000 enzymes in the body, involving a multitude of functions.
Karen De Felice, author of a respected book on enzymes, "Enzymes for digestive Health and Nutritional Wealth", reports her migraines went away after supplementation with enzymes. Also she reports her mind was much clearer.
Fortunately there are broad spectrum enzyme supplements that help digest casein/lactose (in milk), gluten (in wheat, barley, rye), proteins, fats and carbohydrates. These are probably the most important enzymes for proper biochemistry regarding digestion and pain relief. Gluten and lactose intolerance is very common in our population.
The importance of digestive enzymes are easily recognized but few people recognized the value of proteolytic enzymes which break down proteins that can cause high blood pressure, inflammation and pain.
The second largest selling non-prescription "drug" for pain relief in Germany is called "Wobenzym". It is a collection of enzymes, the most significant are the proteolytic enzymes, which break down the irritating proteins that cause pain in the body.
A similar compounding in America is "Flavenzyme", which I obtain from Vitacost.com online. Most of us do not get enough raw, fresh, fruits and vegetables, (primary source of enzymes), so supplementation is a good idea. "Flavenzyme" is enteric coated so that it is not destroyed by digestion. Denis Van Loan DDS
P. S. For more valuable information on migraines go to:
http://www.migraineheadache-relief.com
Saturday, January 2, 2010
Trans fats are bad for migraines
Many people do not realize the enormous significance of dietary intake in the cause and elimination of migraine headaches. Yes, most migraineurs realize that there are certain triggers. I am not talking so much about these triggers; even though they are definitely significant in migraine attacks.
Trans fats, found in poly saturated vegetable oils (shortenings) and all highly heated oils, become stable and hard for the body to break down. Trans fats are more inert and nonreactive to body chemistry.
Trans fats are simply hard to metabolize and eliminate from the body. According to Dr. DeMaria's book: "Dr. Bob's TransFat Survival Guide", the half life is 18 days. Realistically it takes 51 days to purge your body of most of a trans fat.
If you eat a lot of french fries or consume a lot of shortening, margarine and preserved foods, you accumulate these harmful fats. You tax and overload you body, especially the liver and kidneys.
How do these "fats" work? Trans fats cause inflammation in the body, resulting in aches and pains everywhere. Postglandins, which are natural pain relievers are neutralized. Not surprisingly the body chemistry is disrupted and I'm convinced that future research will co-relate increased migraines due to the blood vessel inflammation from these agents.
Research has already shown that inflammation due to homocysteine, from excess red meat consumption, significantly increases migraine headaches. I would say ditto to all preservatives. If you have difficulty in metabolizing and elimination of any irritants such toxic chemicals and preservatives, you can trigger headaches.
I do not advise you what to do, but I find a diet free of anything toxic or inflammatory eliminates 95% of my vascular headaches. Man adulterated foods and preservatives are generally bad.
What also helps? A good vitamin B complex supplement that includes B-2, B-6, B-12 and Folic acid significantly reduces migraine headaches in proven studies. Magnesium is beneficial. Also there are other supplements that help prevent migraine headaches...Denis Van Loan DDS
For more free information on migraine headache relief go to to my website of http://www.migraineheadache-relief.com/
Many people do not realize the enormous significance of dietary intake in the cause and elimination of migraine headaches. Yes, most migraineurs realize that there are certain triggers. I am not talking so much about these triggers; even though they are definitely significant in migraine attacks.
Trans fats, found in poly saturated vegetable oils (shortenings) and all highly heated oils, become stable and hard for the body to break down. Trans fats are more inert and nonreactive to body chemistry.
Trans fats are simply hard to metabolize and eliminate from the body. According to Dr. DeMaria's book: "Dr. Bob's TransFat Survival Guide", the half life is 18 days. Realistically it takes 51 days to purge your body of most of a trans fat.
If you eat a lot of french fries or consume a lot of shortening, margarine and preserved foods, you accumulate these harmful fats. You tax and overload you body, especially the liver and kidneys.
How do these "fats" work? Trans fats cause inflammation in the body, resulting in aches and pains everywhere. Postglandins, which are natural pain relievers are neutralized. Not surprisingly the body chemistry is disrupted and I'm convinced that future research will co-relate increased migraines due to the blood vessel inflammation from these agents.
Research has already shown that inflammation due to homocysteine, from excess red meat consumption, significantly increases migraine headaches. I would say ditto to all preservatives. If you have difficulty in metabolizing and elimination of any irritants such toxic chemicals and preservatives, you can trigger headaches.
I do not advise you what to do, but I find a diet free of anything toxic or inflammatory eliminates 95% of my vascular headaches. Man adulterated foods and preservatives are generally bad.
What also helps? A good vitamin B complex supplement that includes B-2, B-6, B-12 and Folic acid significantly reduces migraine headaches in proven studies. Magnesium is beneficial. Also there are other supplements that help prevent migraine headaches...Denis Van Loan DDS
For more free information on migraine headache relief go to to my website of http://www.migraineheadache-relief.com/
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