- Turn Your Avocado Toast into Dinner
- 9 Ways to Use Chia Seeds
- 10 Ways to Make Chilled Pudding
- 6 Ways to Use Canned Pumpkin
- 9 Dips to Make for a Thanksgiving Potluck
- 3 Exquisite Roasted Dips
- 5 Homemade Chow Mein Recipes That Are Better Than Takeout
- 7 Best Party Dips for Graduation
- A Smoked Salmon Rice Bowl with Riesling
- One-Pot Stew with Malbec
Anyone who knows me knows that I get headaches. I tried massage and acupuncture without much success. Then I found Dr. Mark Green, a neurologist who runs the headache medicine practice at Columbia University. He’s taught me that a big part of pain management is learning to eat properly to maintain what he calls “constancy of environment” (my body = the environment).
He had two key food-related lessons. The first: Graze. Eating frequent small meals keeps blood-sugar levels constant. For me, that means keeping a supply of fruit-and-nut bars in my handbag, like these cranberry-walnut bars.
The second lesson: Eat lots of complex carbohydrates, which keep me full longer and also maintain steady blood-sugar levels. That’s translated into hearty salads made with brown rice, wheat berries and barley.
Only recently did I find out that while I’m eating all these fruit-and-nut bars and brown-rice salads, Dr. Green—who is not only a headache genius but also a foodie—is dining his way headache-free all around New York City. He loves seafood at Taverna Kyclades in Astoria, Queens, dim sum at Golden Unicorn in Chinatown and the Latin pollo (rotisserie chicken) spots near Columbia's Medical Center in Washington Heights.