Today I want to highlight some of the potential benefits of coconut oil for those suffering from chronic migraine headache. While coconut oil won’t stop a migraine, it has some properties that are appealing in terms of its ability to address a number of the co-morbidities that often go hand-in-hand with migraine. In this article, I am referring to unrefined coconut oil, not refined coconut or MCT oil.
Despite its benefits, coconut oil is not a cure-all or panacea. It should not be used in excess. It is still a refined food.
A Good for Oil for Cooking
You are likely familiar with the inflammatory effects of seed oils (if not, learn more here). Coconut oil, which consists mostly of medium and long chain fatty acids (saturated fat), is easily extracted from the fruit without the necessity of a lot heat or pressure, providing a healthier cooking oil that becomes less oxidized and damaged (and therefore is less inflammatory) than seed oils.
Coconut oil is best for medium-heat cooking, while avocado oil is best for high-heat cooking.
Coconut oil is both antiviral and antifungal. This is relevant, because many migraineurs, especially those with Hashimotos thyroiditis, may have infection with herpes simplex virus, or candida, or both.
The lauric acid in coconut oil converts into monolaurin in the body. Monoluarin has been shown in numerous studies, but only in vitro, to be helpful in inhibiting Herpes viruses, and other lipid-coated viruses as well.
Coconut oil’s benefits for candida have been well established, as the capric acid, saturated fat, lauric acid and MCT all inhibit candida (source). Candida overgrowth can be a downstream effect of hypothyroidism (as migraine also is), so if you suffer from candida infections, you can make a suppository.
Mix together:
1 capsule of acidophilous powder
1 pinch of borax (contains boron, also antifungal)
1 T of coconut oil.
Freeze in a silicon tray in a comfortable shape and insert at night. Repeat until the infection is gone.
Support for a Good Night’s Sleep
Many migraineurs suffer from various forms of sleep disturbances. No matter how proactive you are being elsewhere in your life, if you can’t sleep well, it will be very hard to get leverage in healing migraine. This is in part because the body detoxifies and repairs at night. If you cannot rest, you cannot heal.
Coconut oil can help those with Type 2 Insomnia – the kind where you wake up in the middle of the night because of low blood sugar, and can’t fall back asleep. When blood sugar runs low at night, it causes a spike in cortisol in the system (the body’s way of trying to get energy into cells), making it hard to fall back asleep. The antidote to this is to provide the body with lots of available energy before bed so this doesn’t happen.
Coconut oil is a great form of energy because the smaller fatty acid chain lengths allow them to more rapidly become energy for the brain, meaning you’re less likely to run out in the middle of the night.
So, about an hour before bed, eat 1 Tablespoon of the following concoction:
3 parts Coconut Oil
1 Part Honey
Salt to taste
If you eat too much of this (and it is tasty!), or too close to bed, it may cause an upset stomach. Stick to 1 Tablespoon, and see if it helps support your sleep.
Green Coriander Coconut Chutney
The recipe below is delicious and makes for a flavorful addition to home-cooked meals. Many people with migraine get triggered by shelf-stable condiments because they contain tyramines and histamines and mold. By being proactive in making low-histamine relishes, chutneys, and sauces, you can still enjoy delicious food without triggering a migraine.
I have an auntie that makes this chutney, but I’ got this exact recipe from’ll refer you to this recipe at Spice Up The Curry. Leave out the chilli and lemon if that triggers your migraines. It will still be delicious!
“1 cup Coconut, fresh or frozen
1 cup Cilantro or coriander leaves, loosely packed, washed well
½ inch Ginger
¼ cup Roasted chana dal (Fried gram or daria, dalia)
Salt to taste
½ teaspoon Sugar
2-3 teaspoons Lemon juice
½-¾ cup Water
Take chutney ingredients (water. cilantro, coconut, ginger, roasted chana dal, salt, sugar and lemon juice) in a grinder or blender jar. Make a smooth paste and remove it to a bowl.”
