Numerous articles concerning the connection between red wine and migraines have been written. While there are disagreements regarding the specific ingredients that cause the episodes,
they all seem to agree that red wine can be particularly bad for those of us with migraines. However, few articles ever mention the connection between biogenic amines, such as tyrmaine, in red wine and migraines. Find out what these are.
Migraines and red wine
Before I even knew that I had migraines, I drank a good deal of red stuff, usually together with meals. My wine cellar, arguably a relatively small collection, was filled with almost one hundred bottles. Approximately one fifth of them were older than twenty-five years. I, like many people, love the deep, dark red, sweet yet slightly bitter taste of a beautiful red wine. It goes so well with a variety of different dishes. I completely understand why it has been dubbed “the drink of the Gods”. Yet, my love affair with red wine has been bittersweet.
Just one glass is enough to trigger a migraine
If I drink just one glass of red wine, I develop a migraine within a few hours of the meal. For a migraine sufferer, having a meal can often times be a tactical battle with uncertain outcomes. If I introduce red wine to my meal, the likelihood of a migraine attack goes up significantly. While I would never have surrendered and given up red wine without a fight, my battle has so far has been lost.
Tyramine is the real cuplrit for us migraine sufferers when it comes to red wine
While some have suggested that it is the alcohol I do not believe this to be the real cuplrit. Rather, it is a combination of tyramine, a biogenic amine, and a large concentration of chemicals, called phenolic flavonoids. That is a mouthful, isn’t it?
Red wines tend to have double or triple the concentration of phenolic flavonoids than do white wines. Where do these chemicals come from? During the fermentation stage of red wines, the skin and seed of the actual grape are strained out of the wine. This is how the wine gets its color and this is how the chemical enters the wine. By contrast, white wines have the seed and skin strained out before the fermentation process. In other words, straining the skin and seed while fermenting the wine, causes the concentration of phenolic flavonoids to jump considerably.
Tyramine, on the other hand, forms as foods and beverages age. Many wines tend to have a rather large concentration of tyramine. There is however, an interesting aspect of the aging process. As wine ages, both phenolic flavonoids and tyramine tend to become part of the sediment in the bottle. It is probably not a bad idea to decant the wine properly before consuming it, in the hopes of removing the sediment, and potentially a portion of tyramine and phenolic flavonoids.
It is held that migraine sufferers are sensitive to phenols in general and some believe that an enzyme or herbal supplement can be added to your diet to inactivate phenols. However, you need to do your own research to determine which one of these you should take. I am always skeptical towards approaches such as these but, nonetheless, they might work for you. Do not take anything where you cannot determine what effects it will have on your body. If you are like me, and you want to continue drinking red wine, you might have to start buying more expensive and more aged bottles of red wine. Just make sure that you are properly decanting your wine before consuming it.