Nutritionhelp Statistics - Migraines and Headaches

Continuing a review of Nutritionhelp statistics, collated by senior Director Robin White, I want to consider today the impact of a Nutritionhelp protocol on migraines and headaches.

Many dietary factors can contribute to headaches, so the highly nutritious foods that are encouraged within a Nutritionhelp plan, and the avoiding of processed foods, sugars and stimulants, may immediately affect headache frequency and intensity.

Refer back to the post on PMS for details on how the statistics were gathered.

For clients with Headaches or migraines, 81% saw improvement, with 65% seeing considerable improvement.

For clients feeling ‘spacey’ or ‘unreal’, 92 % saw improvement, with 63% seeing considerable improvement.

For clients with dizziness and loss of balance, 82% saw some improvement, with 68% seeing considerable improvement.

As I mentioned, many factors can be playing a part in headaches, and supporting gut ecology by balancing the ratio of friendly bacteria and unhelpful yeasts, may be an important consideration.

Likewise, ensuring that blood sugar levels are kept steady and constant is also important. Recommendations to this end, will include avoiding caffeine. You may have come across conflicting research in recent months over coffee, so I post here an article by Dr Mark Hyman, documenting research that shows just how unhelpful caffeine can be.

The caffeine in coffee increases catecholamines, your stress hormones. The stress response elicits cortisol and increases insulin. Insulin increases inflammation, and this makes you feel lousy.

Habituation to caffeine decreases insulin sensitivity, making it difficult for your cells to respond appropriately to blood sugar. High blood sugar levels lead to arterial deterioration and increased risk of mortality related to cardiovascular disease

Unfiltered coffee has the highest amount of beneficial antioxidants yet also leaks the most diterpenes into your system. These diterpenes have been linked to higher levels of triglycerides, LDL and VLDL levels.

The helpful chlorogenic acids that may delay glucose absorption in the intestine have also been shown to increase homocysteine levels — an indicator for increased risk of cardiovascular disease, which tends to be elevated in diabesity.

The acidity of coffee is associated with digestive discomfort, indigestion, heart burn, GERD and dysbiosis (imbalances in your gut flora).

Addiction is often an issue with coffee drinkers and makes it really difficult to rely on the body’s natural source of energy. Ask any coffee drinker about how it feels to withdraw from coffee, and you will mistake their story for that of a drug addict’s…

Associative addictions trend with coffee — who doesn’t immediately think of warm, frothy sweet cream and sugar when they picture coffee? Surely the business of coffee has inspired a culture addicted to the sugary, fatty tastes of what has become more of a meal than a drink! That morning latte is the epitome of food lacking nutrition density yet packing energy!

5-HIA, an organic acid and component of the neurotransmitter serotonin (the happy chemical) seen in the urine tends to be elevated in coffee drinkers, which means they may be at risk for lower levels of serotonin synthesis in the brain. Serotonin is necessary for normal sleep, bowel function, mood, and energy levels. It is a vicious cycle, as caffeine can disrupt sleep and promote anxiety and depression. We all know someone who tends to be tired, wired and over-caffeinated!

Elevated urinary excretion of important minerals such as calcium, magnesium and potassium have been noted in coffee drinkers. An imbalance in your electrolyte status can lead to serious systemic complications.

Constituents in coffee can interfere with normal drug metabolism and detoxification in the liver, making it difficult to regulate the normal detoxification process in the liver. Another issue to be aware of with coffee intake is how certain medications such as levothyroxine (thyroid) as well as tricyclic antidepressants are poorly absorbed, making symptoms curiously worse for patients.


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