Beware of these 3 cheeses that trigger high blood pressure and headaches

Almost always we talk about cheeses and dairy products in general with reference to the negative consequences on the levels of bad cholesterol. Those who suffer from hypercholesterolemia or have too high triglyceride values ​​know that they have to give up different types of cheeses. However, these are “The 5 leanest cheeses that diabetics, lactose intolerant and those with high cholesterol can eat”. But few consumers know that some cheeses have a high content of some specific molecules that are particularly harmful in case of hypertension and migraine. However, it is not possible to underestimate the risk of stroke and heart attack related to pressure changes that put blood vessels under excessive stress.

Sometimes sudden spikes and even nighttime blood pressure surges can occur without the person having symptoms. These surges are much more dangerous than constant high blood pressure because the increased amount of blood causes pain to the system. Our Experts have already indicated “How high the minimum and maximum pressure should be based on age and how to lower the values ​​in 5 minutes”. Physical activity and a balanced diet together with the abandonment of bad habits such as smoking and alcohol help to not exceed the normal values ​​of blood pressure. Moreover, not everyone knows that you have to pay attention to these 3 cheeses that trigger high blood pressure and headaches. Specifically, these are fermented and seasoned dairy products in which significant quantities of tyramine are present.

Beware of these 3 cheeses that trigger high blood pressure and headaches

It is no coincidence that the “cheese effect” is often referred to as the one that derives from some cheeses rich in tyramine that cause migraines and sudden changes in pressure. We therefore speak of food headaches to indicate the migraine crisis that develops after the consumption of foods that contain tyramine. Specifically, the 3 cheeses richest in these molecules are chaddar with 146mg per 100 grams, emmenthal with 51 mg. This is followed closely by parmesan with 29 mg of tyramine and pecorino with 24mg, but not to be underestimated even brie, gruyere and mozzarella. On the contrary, according to scholars “Here are the cheeses that those suffering from colitis or high blood pressure can eat and which foods to avoid”.