Dietary approaches in reducing migraine occurrence
The main dietary approaches in reducing migraine occurrence are to reduce simple sugars and carbohydrates, refined foods, preservatives and aged foods, chocolates, avocados, lunchmeats, hot dogs, spicy foods, MSG, beer, yeast, alcohol, greasy foods and acid forming foods such as breakfast cereals, granola and heavy meats. Eating less red meat and fatty meats, especially grilled or fried, and eating more fresh green vegetables, whole grains and lean meats that are fresh and organically produced without preservatives and chemical additives, will help the migraine sufferer achieve their goals of reduction of triggers and improvement in related health systems in the body. Over time, I have witnessed many patients achieve much improvement with such dietary changes. Many of the common triggers to migraine contain histamines, such as beer, cheese, wine, chocolate, and it is surmised that this is the reason that Vitamin B6 is often effective in preventing migraines, with its promotion of enzymatic breakdown of histamine. These foods also contain nitrite preservatives.
Since migraines and cluster headaches are vascular headaches, dietary protocol to improve vascular health has long been recommended. Fatty acid balance and Omega-3 fatty acids is explained thoroughly on another article on this website, and has long been recommended as part of the protocol for migraine sufferers. Without a fatty acid balance a patient may develop inflammatory dysfunction that leads to various cardiovascualar problems, and may increase the chance that your system will react with a hypersensitive vascular reaction, or migraine.
From: http://www.acupunctureintegrated.com/articles/migraine-and-cluster-headaches/complementary-and-integrative-approaches-to-therapy-an-holistic-approach