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Paradoxically, migraine is not something the organism easily succumbs to, as it is endowed with many security checks and barriers. The monitoring system of the brain is incredibly fine-tuned and it is only at the end of an extremely unusual set of circumstances that such a circulatory disorder can happen. Our body has a whole array of corrective mechanisms, which are on permanent duty to avoid any mishap in this incredibly complex bit of machinery. And it is precisely this complexity which provides security, as it offers multiple solutions to confront shifting situations.
Champagne can, sometimes, help relieve
migraine by boosting the control network of the moderating neurotransmitters and their receptors located on the cells with a
contribution of trace elements and energy.
Champagne is the only wine to have this
beneficial property; other wines have a propensity to aggravate the condition and |
even trigger it. Sufferers know this well and usually avoid wine, whether white, red
or rosé, but make an exception for champagne, which does not affect them, and, occasionally, helps prevent the onset of a crisis. The reason is that champagne contains very few flavonoids. These elements are progressively digested by the second fermentation, and become less numerous as the champagne ages and matures. So, good quality champagne is not only able to relieve a headache, it
can also stop lurking migraine at the onset.
That property, empirically observed, has led to the time-honoured advice to
sip a little champagne to quieten or shorten a migraine. No other remedy is as
pleasant, even if it is a little expensive and not yet available on the NHS.
Clinical experiments published in ‘The Lancet’ allow us to better understand
why some migraines triggered by the absorption of wine disappear after physical
exertion. Muscles are our enzyme banks, and by producing a sustained effort at
the beginning of a migraine we activate circulation in the muscle tissue where the
enzymes cleanse the blood and neutralise some of the noxious substances
responsible for the attack. The experiments also drew attention to the action of
certain digestive substances capable of reaching the brain circulation either to
aggravate the headache forming there or to remedy it.
Through its wealth of mineral elements, especially in the ionic state,
champagne supplies energy materials which can be rapidly used to re-establish
balance at the level of brain cells, either by filling a void or deficiency, or by
opening channels so that the ions can re-supply the depleted neurons. Its healing
virtue is probably exercised via this energetic bias which corrects the disturbed
cellular function. We do not claim that champagne calms all headaches - that
would be going too far - but its efficacy is well-documented, and recent research
sheds further light on the underlying mechanism of its activity. And taking a sip of
champagne to avert a migraine does not prevent using other forms of treatment
as well.
André Malraux was a notorious sufferer of migraine: ‘Migraine, this horrible
affliction; migraine which tortures like no other torment ever has, which crushes the
head, drives one mad, scatters ideas and blows memories like dust on the wind,
migraine got hold of me.’
After he had tried a bevy of remedies, anxiously seeking an end to the splitting pain, which racked his brain, the author of ‘La Condition Humaine’ finally found solace in a glass of champagne. |
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Chapter 12 : Gynecological Troubles |
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