CONTACT:
Suzanne E. Simons
National Headache Foundation
(312) 274-2651
ssimons@headaches.org
Brent Roberts or Brooke Highline
Merton G. Silbar Public Relations
(847) 729-7333
broberts@silbarpr.com or
bhighline@silbarpr.com
FOR IMMEDIATE RELEASE
SUMMER FOOD MAY TRIGGER MIGRAINES
Headache-free Recipes Available at www.headaches.org
Chicago, IL – June 27, 2005– With Independence Day upon us, the National Headache Foundation
(NHF) (www.headaches.org) would like to help America’s 29.5 million migraine sufferers, some of whom
have diet-related headaches due to their condition.
While summer cookouts are fun for most people, they can lead to migraines for some sufferers
whose migraines are triggered by foods. Dietary triggers do not necessarily contribute to migraines in all
sufferers, but particular foods may trigger attacks in certain individuals.
The NHF suggests that those who experience recurring migraines keep a diary of the foods eaten
before migraine attacks. These suspect foods should be removed from your diet to see if you experience a
reduction in the frequency and severity of your migraines.
The NHF recommends avoiding these foods, which may trigger migraine headaches:

Dairy products. Primarily ripened cheeses such as Cheddar, Emmentaler, Stilton, Brie and
Camembert. Cheeses that are permitted include American, cottage, cream cheese and Velveeta.
Migraine sufferers should have no more than 1/2-cup daily of sour cream.

Meats and fish. Herring (either pickled or dried), sausage, bologna, bacon, pepperoni, salami,
summer sausage, hot dogs, lunch meats, chicken livers and pâté.

Fruits and vegetables. Broad beans, lima beans, fava beans, snow peas. No more than 1/2-cup daily
of citrus fruits, figs, raisins, papayas, avocados or red plums. Less than 1/2 banana daily.

Grains. Breads and crackers containing cheese or chocolate. Also sourdough bread.

Other foods. Items containing monosodium glutamate (MSG) such as soy sauce, meat tenderizers or
seasoned salt. Fermented, pickled or marinated foods, aspartame, chocolate, nuts, peanut butter and
pizza.

Beverages. Avoid excessive amounts of caffeinated beverages such as tea, coffee or cola drinks.
Migraine sufferers should have no more than two cups daily. Limit yourself to two normal size alcoholic
drinks selected from Haute Sauterne, Riesling, Seagram's VO, or Cutty Sark. Especially avoid red
wine.
- more -
A list of dietary triggers and foods to avoid can be found at the educational resources section of the
NHF Web site www.headaches.org under the consumer topic sheets tab. If you are experiencing
headache pain on a routine basis and it impacts your quality of life, make a specific appointment with your
healthcare provider to discuss your headache problem and seek accurate diagnosis and treatment.
The National Headache Foundation, founded in 1970 and celebrating its 35th anniversary, is a
nonprofit organization dedicated to serving headache sufferers, their families and the healthcare providers
who treat them; promoting research into headache causes and treatments; and educating the public to the
fact that headaches are a legitimate neuro-biological disease and that sufferers should receive
understanding and continuity of care.
For more information on headache causes and treatments, visit www.headaches.org or call 1-888NHF-5552 (M-F. 9 a.m. to 5 p.m. CST).
###
An electronic copy of this press release is available upon request via e-mail to
broberts@silbarpr.com
Interviews are available with Executive Director Suzanne Simons or an NHF physician upon
request.
Suggested Sidebar
To make summer cookouts enjoyable and migraine free, try your hand at these "headache-free" recipes
compiled by the National Headache Foundation from the cookbook The Migraine Gourmet: A Guide to
Migraine-free Cooking by Jerry Rainville available from Writers Club Press. These recipes and select
others are available for free by contacting the NHF toll-free at 1-888-NHF-5552 or online at
www.headaches.org.
Fish Kabobs on the Grill
Serves four
1 ½ pounds salmon, swordfish, or tuna steaks, 1-inch thick, cut into 1-inch cubes
30 bay leaves
4 ½ tablespoons olive oil
¼ cup bread crumbs
Note: Use plain or homemade crumbs, not flavored, because these may contain MSG.
2 tablespoons flat leaf parsley, chopped
1 teaspoon salt
½ teaspoon ground black pepper
Light the grill. Arrange fish cubes on skewers with a bay leaf between each piece. Brush kabobs
with 3 tablespoons of olive oil. Combine breadcrumbs, parsley, salt, and pepper on a plate. Hold the
kabob over the plate, and pat crumb mixture onto fish. Grill over low to medium-low heat for 8 to 10
minutes, brushing with remaining oil until crumbs are golden.
Remove bay leaves before serving. Serve over rice or couscous.
- more -
Couscous Salad
Serves eight
3 cups cooked couscous
Note: Use plain couscous; the flavored varieties may contain MSG.
Homemade chicken stock
¼ cup green and red sweet peppers, finely diced
Basil, fresh or dried
Salt and ground black pepper
¾ to 1 cup vinaigrette dressing
Prepare couscous as per package instructions, substituting homemade chicken stock for
water. Once cooked, mix couscous with basic vinaigrette, peppers, and basil. Add ground black
pepper and salt to taste. Refrigerate and serve chilled.
Sharon’s Cheesecake
Makes sixteen servings
1 package graham cracker crumbs
1 15-ounce can crushed pineapple, partially drained
1 ½ cups sugar
4 tablespoons cornstarch
½ teaspoon salt
1 tablespoon butter
1 teaspoon lemon juice
3 8-ounce packages cream cheese, room temperature
1 pint light cream
1 teaspoon vanilla
3 eggs
Heat oven to 450. Prepare graham cracker crust following directions on package for one
crust. Press crust onto bottom of spring pan and up the sides about ½ inch.
Note: You may wish to line bottom with parchment paper for easier removal.
In a saucepan, over medium heat, blend the pineapple, sugar, 3 tablespoons of the
cornstarch, ½ cup of sugar, salt butter, and lemon juice. Stir slowly until mixture is thick. Set aside to
cool.
Beat cream cheese in electric mixer or food processor and add cream slowly. Make sure all
the lumps are out before adding other ingredients. Add vanilla, eggs, the remaining sugar, and
cornstarch. Beat at medium speed until mixture is very smooth. Pour pineapple mixture into crust.
Place pan on oven rack, and pour cream cheese mixture into the pan. Bake for 45 minutes or
until the top is golden. (Check after 35 minutes.) Turn off heat and let the pan sit in closed oven for
one hour. Open the oven door, and let cool in oven for another hour. Remove cake from oven, and
cool thoroughly before serving.
Used with permission.