Hair loss expert reveals five fruits that contain compounds and nutrients 'that could stop you from going BALD'

Eating more of these five fruits could stop you going bald, according to a hair loss expert.

• Dr Bashar Bizrah is the founder of the Beyond Med Centre clinic in Kensington
• He claims apples contain a range of vitamins linked to preventing dandruff
• And Dr Bizrah said evidence is starting to show peaches can halt thinning hair 

By STEPHEN MATTHEWS HEALTH EDITOR FOR MAILONLINE 

PUBLISHED: 09:52 BST, 21 June 2019 | UPDATED: 10:47 BST, 21 June 2019

Dr Bashar Bizrah claims apples could help prevent dandruff, and says evidence is starting to show peaches can halt thinning hair. 

Dr Bizrah, founder of the Beyond Med Centre clinic in Kensington, said: 'The most common cause of hair loss, male or female pattern baldness, is genetic. 

'But other types of hair loss and hair thinning, such as those caused by an unhealthy scalp condition, are much more preventable.

'If your nutritional intake is optimum, it can play a real role in keeping your hair and scalp in good condition.

'And certain fruits are particularly good at providing this dietary safety net for your follicles.' Here, Dr Bizrah reveals some key fruits that may help.

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Papaya is abundant in vitamin C - which is needed for the body to create collagen

Papaya

Dr Bizrah said: 'Collagen is the most plentiful protein in your body.

'And it's not only one of the building blocks for creating new hair, it also helps keep the dermis - the middle layer of your skin that contains the root of each individual hair - strong and healthy, too.

'Your body creates collagen by combining certain amino acids, usually found in foods like beef, chicken, fish, beans, eggs and dairy products.

'But this process also requires vitamin C as a key ingredient.

'And papaya is abundant in vitamin C - with one large papaya packed with 235 milligrams of vitamin C, which is more than twice the amount of one orange.

'Papayas are also rich in potassium, a lack of which has been linked with hair loss.'

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Pineapples are rich in antioxidants, which fight 'free radicals' that can damage hair follicles

Pineapples

Dr Bizrah said: 'Most people are aware of "free radicals" - unstable atoms that develop in the body and can damage cells, causing illness and ageing.

'What you might not realise is that free radicals can also damage hair follicles, with older adults particularly susceptible.

'To fight these free radicals, your body needs antioxidants.

'And pineapples are not only rich in nutrients like vitamin C, manganese, and vitamin B6, they're also bursting with antioxidants called flavonoids and phenolic acids.

'The antioxidants found in pineapple are also longer lasting than those found in other foods, making them particularly effective.'

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Scientific evidence is lacking on peaches, but Dr Bashar Bizrah said many use them as a topical solution, 'applying it to the scalp in the belief that it'll also ward off hair loss'

Peaches

Dr Bizrah said: 'To maintain a healthy head of hair, it's vital the scalp has enough moisture.

'Your scalp contains oil glands that produce sebum, a natural oil that lubricates the hair strand as it grows.

'If there's not enough of this moisturising sebum on your hair, your scalp will suffer.

'Peaches can combat this as they're rich in vitamins A and C, so they're a great natural moisturiser.

'While the scientific evidence is lacking, many people also use peach juice as a topical solution, applying it to the scalp in the belief that it'll also ward off hair loss.'

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Kiwis are also rich in copper, which could help the hair to preserve its natural colour and keep grey hairs at bay, Dr Bizrah claims

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According to the scientists, from Tsukuba Research Laboratory in Tsukuba, Japan, apples contain procyanidin B-2, a compound that appears to aid in the growth of new hair

WHAT ARE THE CAUSES OF HAIR LOSS? 

It is perfectly normal for people to lose small amounts of hair as it replenishes itself and, on average, people can shed between 50 and 100 hairs per day.

However, if people start to lose entire patches of hair or large amounts of it it can be more distressing and potentially a sign of something serious.

Pattern baldness is a common cause of hair loss as people grow older. At least half of men over the age of 50 will lose some of their hair just through the ageing process, according to the British Association of Dermatologists.

Women may lose their hair as they grow older, too.

Other, more concerning causes of hair loss include stress, cancer treatment such as chemotherapy or radiotherapy, weight loss or an iron deficiency.

Most hair loss is temporary, however, and can be expected to grow back. 

Specific medical conditions which cause the hair to fall out include alopecia, a disorder of the immune system; an underactive or overactive thyroid; the skin condition lichen planus or Hodgkin's lymphoma, a type of cancer. 

People should visit their doctor if their hair starts to fall out in lumps, falls out suddenly, if their scalp itches or burns, and if hair loss is causing them severe stress.

Kiwis

Dr Bizrah said: 'Kiwis contain good levels of vitamin A, vitamin E, vitamin K and flavonoid antioxidants such as beta-carotene, lutein and xanthin.

'Again, the fruit contains lots of vitamin C, which is good for collagen production, as well as omega-3 fatty acids which provide moisture.

'More importantly for health health, kiwis are also rich in minerals like zinc, magnesium and phosphorus.

'These help to promote proper blood circulation in the scalp, thus strengthening the hair from their roots.

'Kiwis are also rich in copper, which could help the hair to preserve its natural colour and keep grey hairs at bay.'

Apples

Dr Bizrah said: 'Apples contain vitamins A, B, and C, which are all vital when it comes to maintaining a healthy scalp and preventing dandruff.

'They're also packed with antioxidants to keep those free radicals away and aid cell renewal. 

'Meanwhile there has also been scientific research, conducted by a Japanese team in 2002 looking at how apple extract could promote hair growth.

'According to the scientists, from Tsukuba Research Laboratory in Tsukuba, Japan, apples contain procyanidin B-2, a compound that appears to aid in the growth of new hair.

'That research remains controversial and there's a need for further proof. But when it comes to healthy hair, there's certainly no harm in eating an apple a day.'

https://www.dailymail.co.uk/health/article-7166365/Hair-loss-expert-reveals-five-fruits-stop-going-BALD.html

Nature’s candy for diabetics

Posted on 18 November 2013 - 04:36pm

Indra Balaratnam

ACCORDING to the National Health and Morbidity Survey 2011 by the Ministry of Health Malaysia, one in five Malaysians are diabetic. This is approximately a two-fold increase in the last five years.

If you've been diagnosed with diabetes, you need to adopt a healthy diet and lifestyle.

As a diabetic, you have a problem digesting glucose due to a change in the functioning of your ­pancreas.

You need to be mindful of the selection of healthy choices that suit your palate so that it complements your medication and the ­management of your diabetes.

When it comes to food choices, one thing many diabetics miss is their favourite desserts. Instead of loading on cakes and cookies, why not make fresh fruits your choice.

Fruits contain fructose, a type of carbohydrate called monosaccharide because it consists of a single sugar molecule.

Fructose is one of the common sugars found naturally in carbohydrate foods.

Research shows that fructose does not acutely raise blood glucose.

Can diabetics enjoy fruits? The answer is yes!

Fruits should be part of the foods included – in a healthy and balanced diet for diabetics –besides whole grain carbohydrates, lean protein, vegetables and dairy products.

As a whole, the variety of foods from the major food groups will provide the energy, vitamins and minerals required for maintaining good health.

One such fruit that would be a good addition to the range of fruits for a diabetic is the kiwi fruit.

The small fuzzy, brown-skinned fruit with the succulent, juicy flesh is known for its many health benefits – with the content of over 20 essential vitamins and minerals, such as potassium, folic acid, Vitamin C, E, carotenoids and anti­oxidants.

The fruit is packed with more vitamins and minerals per gramme than many other popular fruits.

A Rutgers University study categorised kiwi fruit as one of the most nutrient-densed fruits in ­comparison to the key nutritional content of other fruits.

Kiwi fruit is high in fibre and low in Glycemic Index. GI is a measure of the effects of ­carbohydrate on blood sugar levels.

Carbo­hydrates that break down quickly during digestion and releasing glucose rapidly into the bloodstream have a high GI; carbohydrates that break down slower, releasing glucose gradually, have a low GI.

Kiwi fruit is suitable for diabetics because of its high fibre content and low GI level, which provides good glycaemic regulation.

In fact, it has a lower GI compared to a majority of carbohydrate foods, and has been used as an energy source in diabetic patients because it may aid glycaemic control.

Kiwifruit is also a good source of natural dietary fibre that helps to slow down the absorption of natural sugars from the fruit, thus helping to moderate blood glucose levels.

It also stimulates the growth of good, friendly bacteria in our intestines.

Scientific research has shown that eating kiwi fruit regularly helps promote normal bowel habits, with less bloating.

Its high soluble-fibre content has an exceptionally high water-holding capacity, and as such bulkier, softer stools are produced.

As we celebrate World Diabetes Day this month, let us all make a pledge to lead a healthier lifestyle, by eating more nutritious foods and become more active. Here's to your health!

http://www.thesundaily.my/news/883979

TOP PICKS: Ripe for the picking

27 March 2012| last updated at 12:35PM

By Syida Lizta Amirul Ihsan | slizta@nstp.com.my              

We all know that we should increase our intake of fruit and vegetables in our diet. Question is, which fruit to choose and for what? Nutritionist Hong Ya Chee gives Syida Lizta Amirul Ihsan some tips on the best health options from the fruit counter.

Grapefruit

 1. Grapefruit is high in enzymes that burn fats, has high water content and less sodium.
“A combination of these three makes grapefruit a perfect food for increasing your body’s metabolism. Try eating grapefruit or drinking grapefruit juice every day and you will notice how quickly you lose those extra kgs,” Hong says.

Apple

2. One apple provides up to 5g fibre, more than many cereals. This helps your digestion.
“Fibre can either pull water out of your colon to keep things moving along when you’re backed up, or absorb excess water from your stool to slow your bowels down,” she says.

A Cornell University study also found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer’s disease.

Grape

3. Grapes are rich sources of vitamins A, C, B6 and folate in addition to essential minerals like potassium, calcium, iron, phosphorus, magnesium and selenium.

Grapes contain flavonoids that are very powerful antioxidants, which can reduce the damage caused
by free radicals and slacken ageing.

Berries

4. Blueberries, strawberries, raspberries and cranberries are loaded with fibre, which helps you feel full (and eat less).
“They top the charts in antioxidant power, protecting your body against inflammation and free radicals, molecules that can damage cells and organs.”

Pomegranate

5. Pomegranates are full of antioxidants, the vitamins and enzymes known for keeping low-density bad cholesterol from oxidising and causing atherosclerosis, or hardening of the arteries.

Passion fruit

6. Passion fruit is a great source of Vitamin A, good for our eyesight. It is also high in fibre and has potassium, an electrolyte that helps maintain your body fluid levels.

Dragon fruit

7. It contains Vitamin C which helps to improve the immune system and heal bruises and open wounds quickly.
“The Vitamin B1 (Thiamine) content in dragon fruit helps our bodies generate a lot more energy and metabolises carbohydrates.”

Orange

8. Orange is known for its Vitamin C, a powerful natural antioxidant.

“Consumption of foods rich in Vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood,” she says.

Kiwi

9. It contains calcium which helps to build strong bones and teeth, magnesium and copper to strengthen bones.
“In addition to its bone strengthening properties, copper also facilitates brain development.”

Papaya

10. Papaya contains a lot of essential vitamins to strengthen our immune system. “This fruit contains a high concentration of phytonutrients and is a very good source of Vitamins A, C, and E.”


http://www.nst.com.my/life-times/health/top-picks-ripe-for-the-picking-1.66407

Foods That Help Control Blood Pressure

June 1, 2013

Considering all the dangers of high blood pressure (including increased risk for heart attack, stroke and dementia), we definitely want to do everything we can to keep our blood pressure levels under control. But are we?

 

Unfortunately, one surprisingly simple step—eating the right foods—consistently gets ignored as an effective technique for controlling blood pressure.*

 

Of course everyone knows that a low-sodium diet helps some people maintain healthy blood pressure levels. But there’s a lot more to blood pressure control than avoiding that bag of potato chips, extra dash of soy sauce or a crunchy dill pickle (just one dill pickle contains about 875 mg of sodium, or nearly 40% of recommended daily sodium intake).

 

What most people are missing out on: With the right combination of blood pressure–controlling nutrients, you often can avoid high blood pressure altogether…or if you already have the condition and are being treated with medication, you may be able to reduce your dosage and curb your risk for troubling side effects, such as fatigue, depression and erectile dysfunction.

 

The best foods for blood pressure control…

 

EAT MORE BANANAS

 

Bananas are among the best sources of potassium, a mineral that’s crucial for blood pressure control. A typical banana contains about 450 mg of potassium, or about 10% of the amount of potassium most people should aim for each day.

 

Potassium works like a “water pill.” It’s a natural diuretic that enables the kidneys to excrete more sodium while also relaxing blood vessels—both functions help control blood pressure.

 

Scientific evidence: In a large study of nearly 250,000 adults published in the Journal of the American College of Cardiology, people who increased their intake of potassium by 1,600 mg daily were 21% less likely to suffer a stroke than those who ate less.

 

Kiwifruit also is a concentrated source of potassium with more than 200 mg in each small fruit.

 

Recommended daily amount of potassium: 4,700 mg. A good potassium-rich breakfast is oatmeal made with soy milk (300 mg), one cup of cantaloupe (430 mg), one cup of fresh-squeezed orange juice (496 mg) and one cup of coffee (116 mg).

 

Other good potassium sources: Potatoes (purple potatoes have the most), avocados, pistachios and Swiss chard.

 

Good rule of thumb: To control blood pressure, try to consume three times more potassium than sodium.

 

PILE ON THE SPINACH

 

Even if you eat plenty of bananas, all of that potassium won’t lower your blood pressure unless you also get enough magnesium. It is estimated that about two-thirds of Americans are deficient in magnesium—and while magnesium supplements might help in some ways, they do not reduce blood pressure. Only magnesium from food—such as spinach, nuts, legumes and oatmeal—offers this benefit due to the nutrients’ synergistic effect.

 

Recommended daily amount of magnesium: 500 mg. One cup of cooked spinach provides 157 mg of magnesium.

 

Also good: Two ounces of dry-roasted almonds (160 mg).

 

DIP INTO YOGURT

 

Calcium helps the body maintain mineral balance that regulates blood pressure. Calcium also contains a protein that works like a natural ACE inhibitor (one of the most common types of blood pressure medications) and prevents the constriction of blood vessels that raises blood pressure.

 

Important: Stick to low-fat or no-fat yogurt, milk and cheese—the saturated fat in whole-fat dairy products appears to cancel the blood pressure–lowering effects. In addition, opt for “plain” yogurt to avoid the added sugar that’s found in many brands of yogurt. If you don’t like the taste of plain yogurt, add a little granola, honey, nuts, seeds, fresh berries or banana.

 

For a tasty “pumpkin pie” snack: Add plain canned pumpkin, walnuts, pumpkin pie spice and Splenda to plain yogurt, and top it with fat-free whipped cream.

 

Other high-calcium foods: Leafy greens and sardines (with the bones). Calcium supplements also can help keep blood pressure down, but recent research has linked them to increased cardiovascular risk. Talk to your doctor about these supplements.

 

Recommended daily amount of calcium: 1,000 mg for men age 51 to 70…1,200 mg for men age 71 and older, and women age 51 and older. Eating two fat-free yogurts (830 mg), one cup of cooked spinach (245 mg) and three kiwifruits (150 mg) will easily get you to your daily calcium goal.

 

ENJOY SOY

 

Soy foods, including tofu, soy nuts and soy milk, may be the most underrated blood pressure–lowering foods. Research shows that people who regularly eat soy can reduce their blood pressure as much as they would by taking some medications. Soy increases nitric oxide, a naturally occurring gas that lowers blood pressure.

 

Helpful: If you can’t get used to the taste (or texture) of tofu, drink chocolate soy milk. An eight-ounce glass has 8 g of soy protein. Unsalted, dry-roasted soy nuts are an even richer source with about 10 g in a quarter cup.

 

Recommended daily amount of soy: 20 g to 25 g of soy protein. This translates to two to four servings of soy nuts or soy milk. Women at high risk or who are being treated for breast, ovarian or uterine cancer should discuss their soy intake with their doctors—it can affect hormone levels that can fuel these cancers.

 

SIP RED WINE

 

Too much alcohol increases risk for high blood pressure—as well as heart disease and stroke. In moderation, however, red wine relaxes arteries and reduces risk for diabetes, a condition that often increases blood pressure. White wine and other forms of alcohol also reduce blood pressure, but red wine is a better choice because it contains more heart-protecting antioxidants known as flavonoids.

You’ll get significant flavonoids from wines with a deep red color, such as cabernets. Specifically, grapevines that face harsher sun exposure and nutrient deprivation produce more flavonoids—cabernet sauvignon tops the list.

 

Red wine also is high in resveratrol, another antioxidant. One glass of red wine contains enough resveratrol to stimulate the body’s production of nitric oxide. Pinot noir wine has more resveratrol than other types.

 

Recommended daily limit for red wine: No more than two glasses for men or one glass for women.

For people who can’t drink alcohol, purple grape juice has some flavonoids and resveratrol but doesn’t contain the full benefit provided by red wine.

 

SLOW BREATHING LOWERS BLOOD PRESSURE

 

You’ve probably heard that yoga, meditation and other forms of relaxation can reduce blood pressure.

 

An even simpler solution: Merely breathing more slowly, for just a few minutes a day, can do the same thing—and research shows that for some people, combining slow breathing with relaxation techniques can be as effective as drug therapy.

 

What to do: Once a day, take a little time to slow your breathing. Breathe in deeply for 10 seconds, then breathe out at the same rate. Repeat the cycle for 15 minutes.

 

Or try Resperate, an electronic breathing device that helps you synchronize your breathing ($300, www.Resperate.com).

 

*In addition to smart eating habits, a blood pressure–controlling action plan includes regular exercise (ideally, 30 minutes of aerobic activity, such as brisk walking or swimming, at least five times a week) and a stress-reducing regimen.

 

Source: Janet Bond Brill, PhD, RD, a registered dietitian and a nationally recognized expert in nutrition and cardiovascular disease prevention. She is the author of Blood Pressure Down: The 10-Step Plan to Lower Your Blood Pressure in 4 Weeks Without Prescription Drugs (Three Rivers). www.DrJanet.com

 

http://www.bottomlinepublications.com/content/article/diet-a-exercise/foods-that-help-control-blood-pressure

Loading up on kiwifruit

Posted on 21 November 2011 - 01:55pm

lifestyle@thesundaily.com

KNOWN as a "silent killer" among diseases, diabetes can cause a wide range of health complications, ­affecting almost every part of the body.

Most of these diabetic ­complications are brought on by the long-term effects of high blood sugar, and can be ­prevented, minimised or at least delayed by proper control of the patient's blood glucose levels.

Those who have diabetes often steer away from fruits with high natural sugars. However, there are some fruits that are safe to ­consume for diabetics. These ­include kiwifruit.

Kiwifruit is an ideal fruit for diabetics as it has a naturally low glycaemic index (GI) and it does not cause the blood sugar level to rise rapidly.

GI is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during ­digestion and release glucose rapidly into the bloodstream have a high GI, while ­carbohydrates that break down more slowly, releasing glucose more gradually into the ­bloodstream, have a low GI.

The fibre contained in kiwifruit is beneficial in ­moderating blood glucose levels, as well as assisting the digestive process and provide bulk in the diet.

Research has shown that the fibre in kiwifruit has a significant effect on the viscosity of ­stomach contents and slows glucose ­diffusion and absorption from the gut.

This may explain the low GI score of kiwifruit.

Most fruits have a good source of antioxidants, and kiwifruit is an excellent source of vitamin C, an antioxidant.

Diabetes is strongly ­associated with an increase in health risks related to oxidative stress.

Oxidation of LDL cholesterol and protein glycation is a well-known risk factor for chronic metabolic diseases such as ­diabetes. So diets rich in ­antioxidants can help prevent oxidative ­damage

http://www.thesundaily.my/news/214733