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May 21st, 2014 | By Alicia Silverstone

Migraine headaches affect 25% of the female population and about 8% of the male population. Most people who suffer from migraines head straight for the medicine cabinet, but there are foods that can help reduce the frequency and severity of migraine headaches. A while back, Kind Lifer Melissa shared her story about overcoming her migraines by cutting out cheese. When following the kind or superhero diet, you will notice a dramatic difference. Seriously. I use to get severe migraines as a kid. The pain was so unbearable! I have memories of praying so intensely for it to stop because it would hurt so bad. Thankfully, I have not had one since I changed my diet to a kind one. If you follow a kind diet but still get migraines, try going superhero and that should do the trick. If they continue, I recommend you see a macrobiotic councilor.

For now, here are five foods that help fight migraines.

1. Millet

Millet contains migraine-preventing magnesium. Try it for breakfast in my millet and sweet vegetable porridge.


2. Flaxseed

The research is still in its infancy but flaxseed is high in omega-3s and some studies have shown that Omega-3s can reduce the frequency of migraines

Flax Seeds

3. Olive Oil

At least one study concluded that Olive Oil (also high in omega-3s) reduced the length, intensity, and duration of migraine attacks in adolescents.

Olive Oil

4. Spinach

Vitamin B2 (riboflavin) is a major weapon in the battle against migraines. Spinach has some of the highest amounts of riboflavin among other vegetables*.

5. Water

Dehydration is a common trigger for migraines, so before you reach into the medicine cabinet, or start chowing down, make sure you’ve had your H2O!

Other foods believed to fight migraine headaches are: peppermint, cayenne pepper, ginger, wheat germ, soy, and many dark leafy vegetables.

Do you suffer from migraines? Have you experienced success with any of the above nutritional remedies?

*Spinach has high levels of riboflavin- but just remember to be mindful of eating it 1-2 times a week (and not daily). This is because it contains low levels of oxalic acid, a naturally occurring acid that can interfere with calcium absorption. There are many other riboflavin rich veggies such as asparagus, broccoli, and peas that can be substituted in on a daily basis.

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