Meals And Migraines (NAPSA)—The old saying goes “You are what you eat.” And if you are one of the approximately 28 million Americans who suffer from migraine, you should be aware how true this saying is. Certain foods, beverages, and food additives can be migraine triggers, including aged cheeses, processed meats, dark alcohol, caffeine, monosodium glutamate (MSG) and certain breads. Headache experts say migraine sufferers should be aware that what they eat could affect their migraines. A migraine is a debilitating and chronic condition, which is often characterized by severe uni- lateral head pain lasting between four and 72 hours. Migraine is often accompanied by nausea, vomiting and sensitivity to light and/or sound. Fortunately, there are many culinary options for migraine sufferers, to help them to avoid the onset of migraine. Nutritionist and chef Robyn Webb, MS, has developed yearround migraine-friendly recipes, good for everyday or holiday cooking now available on www. migrainetriggers.com. Here’s one example: Chesapeake Crab Cakes Ingredients (4 servings) 1 egg, beaten 3 Tbsp reduced-fat mayonnaise 1 Tbsp coarse mustard 1 scallion, diced Salt and pepper 1 cup French bread crumbs 144 lbs fresh lump meator backfin crab, shells and cartilage removed 2 Tbsp canola oil Combine all ingredients except the canola oil in the order given. Shape into 8 pat- ties and let rest on a plate for 30 minutes in the refrigerator. In a large skillet, heat the oil over medium-high heat. Add the crab cakes, and saut for about 4 minutes perside until golden. Go to www.migrainetriggers.com for delicious recipe options that won't trigger debilitating migraine pain.
