Food Triggers for Epilepsy and Other Disorders
Food Triggers | Epilepsy | Foodfacts.com
Foodfacts.com came across an interesting article in HufPost discussing the food triggers for epilepsy and other neurological illnesses. Unfortunately, there was not a lot of information dedicated to measures that promote proactive, preventive health care strategies that might help to reduce incidence of epileptic attacks.
For neurological illnesses, including Parkinson’s Disease, epilepsy, and others, a body of scientific research demonstrates that certain food additives, singly and in combination with each other, contribute to excessive nerve cell firing; and thus, may be a possible trigger for epileptic attacks and other neurological incidents. In keeping with that, limiting or altogether avoiding these ingredients is a strategy that some integrative physicians recommend, though many who could benefit are unaware of the dangers these common food additives pose.
Because of their activity–stimulating nerve cells to rapidly fire and burn out, ultimately resulting in nerve cell death, the food additives are considered to be “excitotoxins.” While some naturally occur in the body, people who consume processed foods are exposed to a much greater amount than ever before since industrial food scientists regularly add them to processed foods to enhance the food’s flavor. The most widely used food ingredients that have excitotoxic activity are monosodium glutamate, aspartame, hydrolyzed vegetable protein, and other additives that stimulate the taste buds and mask the flavor of many processed foods, Fresh, natural foods don’t require this form of flavor enhancement. The artificial sweetener, aspartame, widely marketed under several other brand names, is one of most widely consumed of the food additives with excitotoxic activity.
Nearly all food items sold in convenience stores are full of them, as are many processed, or packaged foods. If you read labels, you will discover that they are listed under many different names; and flavorings such as those in soups, soup mixes, and even many spices will often contain them as well.
With the increase in incidence of neurological illness, including Alzheimer’s Disease, a basic proactive health strategy that many integrative practitioners recommend, is to limit intake of these food ingredients. Foodfacts.com encourages our members and blog readers to further research information on excitotoxins as a positiver step to promote better health and well-being.
food, food allergies, food allergy, food sensitivities, health
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AMEN on this. It is just one more view point showing us all why we as epileptics have a tougher time finding a prescription to control it these days– rather than yesterday. The medications, yes have some down points-but why are the older meds still having trouble? We have so much man made food–or man enhanced foods, and electrical devices, and soaps etc etc… that Lord only knows what out of all of it is the major cause to enhance the cases. But I will say, I am one blessed epileptic that is very picky on my food–most likely due to my epilepsy-and I am very limited on what I eat. So overall-there isn’t much out there that I engulf on-that is overly man infested. But it is hard to avoid it all. But the moment I had my 3rd brain surgery–was finally enough to get all of this off of my back-in addition to still watching what I eat. Blessings to you all!! Great article!! ~Heather Siebens @AliveinMe on twitter