June is National Headache & Migraine Awareness Month
VeDA is partnering with the headache and migraine community to raise awareness about what it’s like to live with these devastating illnesses, with a spotlight on vestibular migraine.
What is Vestibular Migraine?
Migraine, a disorder usually associated with headache, is extremely common and can cause several vestibular symptoms. Studies suggest that about 25 percent of migraineurs experience dizziness or vertigo during attacks. Vestibular migraine can occur with or without pain.
- Photophobia (sensitivity to light)
- Phonophobia (sensitivity to sound)
- Head pain
- Nausea and/or vomiting
- Some foods, such as aged cheese, smoked or processed meats, MSG, chocolate, alcohol, fermented foods, etc.
- Hormonal fluctuations
- Pressure changes
- Sleep disturbance
- Vestibular Rehabilitation Therapy
- Lifestyle changes
- Exercise, such as walking, yoga, and tai chi
- Diet & supplements, such as eating whole foods and taking magnesium
- Self-care, such as meditation, getting enough sleep, and massage
- Learn your triggers and manage them
Many people who suffer from vestibular dysfunction are sensitive to light, sound, and visual stimuli. Learning to recognize and manage these sensory sensitivities greatly improves their quality of life. In this video, vestibular patient Rishi B. shares his experience and coping strategies, including yoga, meditation, and use of FL-41 blue light blocking lenses by Axon Optical.
- Vestibular migraine
- Light sensitivity
- Vestibular Rehabilitation Therapy
- Dietary Considerations
- Vestibular Migraine Coping Strategies
- Can Migraine Glasses Help You Feel Less Pain?
- Bridging Care Gaps in Vestibular Migraine – Interview with Drs. Habib Rizk and Monica Mallampalli
- Shades for Migraine, organized by the Association of Migraine Disorders
- National Migraine & Headache Awareness Month, organized by the Coalition for Headache & Migraine Patients (CHAMP)
- National Headache Foundation
From The Dizzy Cook, by Alicia Wolf
- 1 x 9″ frozen pie crust
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3 oz chevre (soft goat cheese)
- 1/2 cup loosely chopped fresh spinach
- 1 shallot, chopped
- 1/4-1/2 teaspoon kosher salt and black pepper
- fresh thyme (optional)
Remove pie crust from freezer and allow it to defrost while you preheat your oven. When softened a bit, poke holes all around the crust with the tines of a fork. If you want your crust to not puff up even more, fill it with pie weights or beans. Pre-bake your pie crust according to package directions (~425 degrees F for 15-20 minutes) on the bottom third of your oven, until very lightly
Mix together eggs, milk, cream and whisk until combined. Add goat cheese (crumble with your fingers), spinach, and chopped shallot with kosher salt and black pepper and stir.
Remove pie crust from the oven, ch
ange the temperature to 400 degrees F, and pour in the filling.
Bake for ~50 minutes, until the center is puffed up. It should have just a slight jiggle, not a wave, when you move it around. Allow it to set/cool for about 5-10 minutes before eating. Sprinkle fresh thyme leaves on top.
For full instructions and nutritional information, visit The Dizzy Cook’s website.
Reprinted with permission from The Migraine Relief Plan Cookbook by Stephanie Weaver, Agate, July 2022.
- 1¾ cups (260g) gluten-free flour such as Bob’s Red Mill 1-to-1 Baking Flour or similar, sifted
- 1 tablespoon regular or sodium-free baking powder
- ¼ cup plus 2 tablespoons (60g) coconut sugar, plus more for sprinkling
- Stevia to equal 3 teaspoons sugar
- 3 eggs
- ½ cup (118mL) whole, hemp, or coconut milk
- ¼ cup (59mL) olive oil or 4 tablespoons melted butter
- 2½ cups (375g) blueberries, fresh or frozen
- Preheat oven to 425ºF (220ºC). Line muffin tins with 12 paper liners or place silicone muffin liners on a baking sheet.
- In a medium bowl, whisk the flour, baking powder, sugar, and Stevia together until well combined.
- In a large bowl, beat the eggs with a hand or stand mixer fitted with the paddle attachment for three minutes until thick and creamy. Stir in the milk and olive oil, then stir in the flour mixture until just combined. Do not overmix.
- Carefully fold in the berries.
- Distribute the batter evenly in the lined muffin tins.
- Sprinkle lightly with additional coconut sugar.
- Place the muffin tins on the middle rack of the oven.
- Bake for 25 to 28 minutes, or until the muffins are golden brown and tops are cracked.
- Remove muffins from the tins and cool on wire racks.
(Photo © Laura Bashar, courtesy of Agate Publishing)
Free Cookbook Drawing
What are your favorite vestibular coping strategies? Share this in a word or phrase and be entered to win a copy of Stephanie Weaver’s new Migraine Relief Plan Cookbook, coming out in July, 2022.