A migraine headache normally begins with abnormal electrical activity in the brain, specifically the cerebral cortex or the thinking part of the brain.  It will then spread quickly to the hypothalamus and the midbrain.  The function of the hypothalamus is to control body temperature, hunger, thirst, and to produce hormones which influence the pituitary gland.  Levels of the brain chemical serotonin rise and fall sharply causing the blood vessels to become swollen and inflamed.  There is an inherited predisposition to having migraines but most individual attacks are triggered by either dietary or environmental factors.

Among the dietary triggers for migraines include the use of alcohol, especially beer and red wine.  Erratic meal and/or sleep schedules can also trigger a migraine.  The use of aspartame (NutraSweet) as an artificial sweetener is another factor that can trigger a migraine.  An additional food additive that can cause a migraine is the use of MSG or monosodium glutamate.  Processed meats and other foods containing the preservatives nitrates and nitrites are also capable of producing a migraine.  In addition, aged cheeses, freshly baked bread, chopped liver, and other foods containing the amino acid tyramine can bring on a migraine.  Chocolate containing phenyletbylamine can trigger a migraine.  Caffeine withdrawal is an additional dietary factor that can lead to a migraine and should be avoided as much as possible.

Among the environmental factors contributing to a migraine include perfume or cigarette smoke.  Psychological stress is a major contributor to the development of migraine; however, these headaches normally occur when the period of stress is over and tend to occur after exams or holidays.