Vertigo - Dietary Protocol

JOHN LI, M.D.
OTOLOGY NEUROTOLOGY RESOURCES

210 Jupiter Lakes Blvd #5105
Jupiter, FL 33458

Phone: (561)-748-4445
Fax: (561)-748-4449
Email: Dr-Li@Dr-Li.net

Dietary Management for Vertigo

Note that some people are able to manage their Vertigo symptoms by changing their diet. Meniere's Disease and Migraines can be triggered by certain things that we eat. Note that not ALL patients are affected equally. What one cannot tolerate, another can. The top things that trigger Meniere's attacks are:

		Salt (salty foods such as smoked fish or meats, MSG, etc.)
		Caffeine (Coffee, Tea, Sodas)
		Chocolate
		Red Wine (Red is worse than White wine. Some are affected by beer as well)
		Artificial Sweeteners such as Crystal Light
		Stress

The effects may not be 1:1 as in an allergy. In other words, you may tolerate a little caffeine here and there and it does NOT trigger an immediate reaction. However, a little here and a little bit more of another thing there might build up so that it takes only a tiny straw to break the veritable camel's back. Below is a more exhaustive list of foods that may or MAY NOT increase your chances of having vertigo attacks.

Low Cholesterol - Low Fat - Low Sugar - Low Salt High Fiber Diet

CATEGORY	FOODS TO USE	QUANTITY PERMITTED	FOODS TO AVOID
FATS, OILS	None.		All fats and oils, including butter, margarine, shortening, lard, meat fat, all oils, lecithin (as in vegetable spray).
SUGARS	None.		All extracted sugars, including syrups, molasses, fructose, dextrose, sucrose, and honey.
POULTRY, FISH, LOBSTER, MEAT, AND SOYBEANS	Chicken, turkey, Cornish game hen, game birds, (white meat preferred; remove skin before cooking). Lean fish, lobster, and other shell- fish. Lean meat. Soybeans and tofu (soybean curd).	Limit acceptable poultry, fish, and meal to a total of 1½ lbs/week or 3¼ oz/day Lobster: 3/2 oz/day (replaces entire daily allotment of poultry, fish or meat). Shrimp, oysters, crab, clams or scallops: 1¾ oz/day (replaces entire daily allotment of poultry, fish or meat). Soybeans and tofu: 3/2 oz/day (replaces entire daily allotment of poultry, fish, lobster or meat).	Fatty poultry: duck, goose, etc. Fatty fish: sardines, fish canned in oil, mackerel, etc. Fatty meats: marbled steaks, fatty hamburger and other fatty ground meat, bacon, spareribs, sausage, frankfurters, luncheon meat, etc. Organ meats: liver, kidneys, hearts, sweetbreads. Smoked, charbroiled or barbecued foods.
EGGS	Egg whites.	7/week max. (flaw: 2/week max.)	Egg yolks. Fish eggs: caviar, shad roe, etc.
DAIRY FOODS	Nonfat (skim) milk, nonfat butter- milk (up to 1% fat by weight), or nonfat yogurt.	8 oz/day	Cream, half-and-half, whole milk and low fat milk or products, containing or made from them, such as sour cream, low fat yogurt, etc.
	Nonfat (skim) powdered milk.	5 level tbsp/day (replaces entire allotment of fluid skim milk or equivalents).	- Non-dairy substitutes: creamers, whipped toppings, etc.
	Evaporated skim milk.	4 oz/day (occasional use only,' replaces entire allotment of fluid skim milk or equivalents).
	100% skim milk cheese, primarily uncreamed cottage cheese such	2 oz/day.2	Cheeses containing over 1% fat by weight.
BEANS, PEAS	All beans and peas (except say-	Limit to 1½ lbs. (cooked)/week max. In addition, may substitute 8 oz. serving for each 3½ oz. serving of acceptable poultry, fish, shellfish or meat.	Soybeans and tofu (soybean curd) unless substituted. I oz. soybeans or tofu =1 as. poultry, fish, lobster or meat allotment
NUTS, SEEDS	Chestnuts.	Nat limited.	All nuts (except chestnuts). All seeds (except in small quantities far seasoning as with spices).
VEGETABLES	All vegetables except avocados and olives.	Limit vegetables high in oxalic acid such as spinach, beet leaves, rhubarb, and Swiss chard.	Avocados. Olives.
FRUITS3	All fresh fruits.	5 servings/day max.	Cooked, canned or frozen fruit with added sugars.
	Unsweetened cooked, canned, pureed or frozen fruit.	24 oz/week max.	Jams, jellies, fruit butters, fruit syrups with added sugars.
	Dried fruit.	1 oz/day max.
	Unsweetened fruit juices.	4 oz/day max. (28 oz/week). or	Fruit juices with added sugars.
	Frozen concentrate. undiluted	1 oz/day max. (7 oz/week).
GRAINS	All whole or lightly milled grains: rice, barley, buckwheat, millet, etc. Breads, cereals, crackers, pasta, tortillas, baked goods and other grain products without added fats, oils, sugars or egg yolks.	Unlimited. Limit refined grains and grain products(I.e., with bran and germ removed) such as white flour, white rice, white pasta, etc.	Extracted wheat germ. Grain products made with added fats, oils, sugars or egg yolks. Bleached white flour; soy flour
SALT	Salt.4	Limit salt Intake to 3-4 g/day by eliminating table salt and restricting use of high salt or sodium (Na) foods such as soy sauce, pickles, most condiments, prepared sauces, dressings, canned vegetables and MSG (monosodium glutamate).	Salt from all sources in excess of permitted amount.
CONDIMENTS, SALAD DRESSINGS, SAUCES, GRAVIES AND SPREADS	Wines for cooking. Natural flavoring extracts. Products without fats, oils, sugars or egg yolks.	Dry white wine preferable. Moderate use.	Products containing fats, oils, sugars or egg yolks such as: mayonnaise, prepared sandwich spreads, prepared gravies and sauces and most seasoning mixes, salad dressings, catsups, pickle relish, chutney, etc.
DESSERTS OR SNACKS	Dessert and snack Items without fats, oils, sugars or egg yolks.	Plain gelatin (unflavored): 1 oz. week max.	Desserts and snack items containing fats, oils, sugars or egg yolks such as: most bakery goods, package gelatin desserts and puddings, candy, chocolate and gum.
BEVERAGES	Mineral water, carbonated water.	Limit varieties with added sodium.	Alcoholic beverages.
	Nonfat (skim) milk or nonfat butter- milk.	See restrictions under DAIRY FOODS above	Beverages with caffeine: coffee, tea, cola drinks, etc.
	Unsweetened fruit juices.	See restrictions under FRUIT above.
	Vegetable juices.	Carrot juice: 2 glasses/week max.
	Linden, Red Bush, or Chamomile tea	2 cups per day.

Notes:

1. Our revised recommendations are based on a conservative interpretation of the newest data concerning cholesterol and other possibly atherogenic sterols in shellfish.

2. Cheese and nonfat milk allotments may be exchanged: 2 oz. cheese=8 oz. nonfat milk or equivalents.

4. Normal salt (sodium) needs are provided by food in their natural state and additional intake should be kept to a minimum

3. If triglycerides are above 125 mg.%, eat only fresh fruit in the permitted amount.

5. Recommendations on herb tea (other than the three given) and coffee substitutes are under study.

Suggestions:

Adhere carefully to the Do's and Don'ts of the Table of Foods and to the following rules:
1. Eat two or more kinds of whole grain daily (wheat, oats, brown rice. barley, buckwheat, etc.) in the form of cereals side dishes, pasta, bread. etc.	5. Eat beans or peas one to three times weekly as you wish.	9. Eat three full meals daily. Don’t go hungry between meals; snacks are encouraged. For snacks, eat fruit (not exceeding Daily fruit allotment), vegetables and raw salad, or whole-grain bread or crackers that are free of oil, fat, added wheat germ or sweeteners.
2. Eat two or more servings of raw vegetable salad and two or more servings of raw or cooked green or yellow vegetable daily. Potatoes may be eaten every day.	6. Limit protein intake from animal sources as follows: Up to 24 ounces per week of low fat low cholesterol meal, fish. shellfish or fowl.	10. Flavor with herbs and spices, Instead of salt. Keep salt Intake minimal.
3. Eat one piece of citrus fruit and up to three or four fresh fruit servings daily.	7. Up to 8 ounces (1 glass skim milk and 2 ounces of uncreamed cottage cheese per day or equivalent in skim milk products.	11. If you need to lose weight, Increase vegetables and decrease grains. If you need to gain weight, decrease vegetable and Increase grains.
4. Do not use sugar or honey of any kind. When sweeteners are necessary, use pureed fresh fruit or fruit juices.	8. If you have constipation problems, add some unprocessed wheat bran flakes (starting with 1 tablespoon daily) to your cereal, soup, or other foods.

Papa Dash Lite Salt

Alberto-Culver USA has sweet news about salt. it's Papa Dash Lite Salt has 85% less sodium than salt, and no bitter aftertaste. Unlike traditional salt substitutes, Papa Dash contains no potassium chloride-the source at the aftertaste. Instead, Papa Dash uses so-called agglomeration technology to bond real salt molecules onto the surface at tiny carbohydrate particles. When the grains hit the surface at the tongue, the palate gets the salty taste without excess sodium. The sinless salt arrives just as new medical findings suggest that even people not at risk for high blood pressure can benefit from lowering their sodium intake. Says Dr. John Foreyt, director at the Nutrition Research Clinic at Baylor College of Medicine and a consultant to the company: "Nobody can stick to a diet if food tastes like cardboard. Papa Dash adds flavor without a significant amount at sodium." A two-ounce shaker is available at supermarkets across the U.S. far $1.49.