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

This Fuzzy Fruit Helps Battle Breast Cancer

Healthwise

May 11, 2014 

Billions of dollars in research… Countless campaigns to raise awareness… Untold loss of life… No cure.

Big Pharma still doesn’t have an answer for breast cancer… Yet breast cancer research has received nearly twice as much funding as any other form of cancer.1 It only goes to show that the weapons you need to help win the battle won’t come from a lab…

The support you need to help fight breast cancer may be growing in your own backyard.

New research shows that the polyphenols in peaches may help prevent the growth and spread of breast cancer cells. And it doesn’t call for a drastic change to your diet… Eating just two a day may be enough.2

Researchers at Texas A&M studied the role of peaches in breast cancer development. They implanted mice with breast cancer cells then measured the growth of these cells. After one week, they began giving the mice different amounts of peach polyphenols.3

Within 12 days they found it helped prevent tumor growth. The mice given the highest amounts had the least cancer enzyme activity. The polyphenols also helped keep breast cancer cells out of their blood vessels. This prevents the cancer from spreading. But peaches may do more than contain breast cancer cells…

An earlier study by the same researchers found that peach extract may help kill breast cancer cells completely. This included even the most aggressive types of cancer cells. These polyphenols may cause breast cancer cells to die off before they can grow or spread.4

Don’t wait for a breast cancer diagnosis to start eating peaches. Their polyphenol content may help you prevent breast cancer from developing in the first place.

Adding fresh, organic peaches to your diet is a great way to fight oxidative stress. Don’t go for the stuff that comes in a can. If you can’t find good peaches locally, you can try an organic peach tea. Just make sure it comes from real peaches—not artificial flavors. And talk about polyphenol power…there are even green and white tea varieties made with peaches.

But peaches aren’t the only natural breakthrough in fighting cancer. During our research, we came across several success stories of one natural treatment.

For example, Carol R., a retired schoolteacher. She was diagnosed with breast cancer in 2009. Mainstream treatments scared her. So she went to a specialized health facility in Wichita, Kansas for this therapy.

Now she says, “Not only is the cancer gone from the inside, everything has improved…head to toe…skin, nails, hair, teeth, eyes…everything. I feel stronger than I did 20 years ago—which is amazing because I thought I was healthy then!”

For details on Carol’s treatment and others who’ve tried it, go HERE.

References:

1http://www.slate.com/blogs/quora/2013/02/07/where_do_the_millions_of_cancer_research_dollars_go_every_year.html
2http://www.jnutbio.com/article/S0955-2863(14)00053-9/abstract
3https://news.wsu.edu/2014/03/26/research-peach-extract-slows-breast-cancer-growth-spread/#.U2ju4vldXzg
4http://www.sciencedaily.com/releases/2010/06/100602111145.htm

http://institutefornaturalhealing.com/2014/05/this-fuzzy-fruit-helps-battle-breast-cancer/

Healthwise

Canned Peaches (and Food) Claimed to Be as Nutritious as Fresh -- Really?

Canned Peaches Claimed to Be as Nutritious as Fresh -- Really?

10 June 2013

Story at-a-glance

• In a comparison of canned peaches versus fresh, the canned peaches were found to have similar levels of nutrients as fresh, and in some cases were found to actually have higher levels
• Even though nutrient levels may be similar, cans typically contain the endocrine-disrupting chemical bisphenol-A (BPA) in their linings; consumption of canned goods is a major avoidable route of exposure to this dangerous chemical
• Canned foods also typically contain fewer antioxidants, enzymes and biophotons than fresh, and often have large amounts of processed salt, sugar, high fructose corn syrup or other additives added
• Ideally, strive to consume your food in the most natural form possible, which means fresh, not canned. Other options include fresh frozen, as well as mason jar preservation of seasonal produce

By Dr. Mercola

The fresh taste of in-season produce is arguably one of the purest pleasures in life there is. But the downside (and one of the key reasons why fresh produce is so widely appreciated) is that peak growing seasons are limited for many fruits and veggies to just a few months a year 

If you want a peach in December, and you live in the US, your options for finding a truly ripe peach are limited to imported varieties at the supermarket, which are often dry and tasteless, frozen or canned. But are canned peaches even remotely close to their fresh counterparts?

Are Canned Peaches Just as Nutritious as Fresh?

A new study published in the Journal of the Science of Food and Agriculture¹ found that not only do canned peaches have similar levels of nutrients as fresh, in some cases they may actually have more.  

How could this be? In some cases the canning process may make nutrients more readily available to your body (such as in the case with the lycopene in tomatoes, which increases when they are cooked). 

In a comparison of canned peaches versus fresh, the canned were found to have significantly higher levels of vitamin C, folate and antioxidants, higher but not statistically different levels of vitamin A, and lower, but not statistically different, levels of vitamin E, total phenolics and total carotenoids. The researchers concluded:²

“The nutritional content of canned peaches has been shown in this study to be comparable to that of fresh peaches. There were no statistically significant decreases in those nutritional parameters measured in this study between fresh freestone peaches and canned cling peaches.

Vitamins A and E along with total carotenoids decrease immediately upon processing, but appear to stabilize after the processing step, showing minimal additional changes upon storage for 3 months.

This study shows that canned peaches can provide comparable nutrient levels to the consumer as fresh peaches, meaning that consumers can enjoy peaches year round without worrying about loss of nutrients in their diet.”

A 2007 study similarly found comparable levels of vitamin A, vitamin E, minerals, vitamins and carotenoids in canned foods and their fresh counterparts.³ For those without access or the resources to buy fresh produce, this makes it sound as though canned is a perfect alternative, and perhaps it would be if not for several other factors that were not taken into account in this research…

Most Can Linings Contain Bisphenol-A (BPA)

BPA is commonly associated with the plastic products that contain it, but it’s also widely used in the lining of canned goods. BPA is an endocrine disrupter, which means it mimics or interferes with your body's hormones and "disrupts" the normal functioning of your endocrine system.

The glands of your endocrine system and the hormones they release are instrumental in regulating mood, growth and development, tissue function, metabolism, as well as sexual function and reproductive processes. 

Some of the greatest concern surrounds early-life, in utero exposure to BPA, which can lead to chromosomal errors in your developing fetus, causing spontaneous miscarriages and genetic damage. But evidence is also very strong showing these chemicals are influencing adults and children, too, and leading to decreased sperm quality, early puberty, stimulation of mammary gland development, disrupted reproductive cycles and ovarian dysfunction, cancer and heart disease, among numerous other health problems.
Eating canned goods could very well increase your BPA levels to alarming levels.  

According to one study, eating canned soup for five days increased study participants' urinary concentrations of BPA by more than 1,000% compared to eating freshly made soup.⁴

Those researchers believe canned goods may be an even more concerning source of exposure to BPA than plastics, which means eating canned goods could increase your risk of BPA-related health problems. In fact, avoiding canned goods as much as possible is one of my topmost recommendations for avoiding exposure to this ubiquitous chemical toxin.

The Canning Process is Detrimental to Antioxidants

The reason why canned food can be stored for years without spoiling is because of the canning process, which has been in use since the 1800s. When a food is canned, it is sealed into a container then heated at high temperatures to kill any organisms inside. This creates a sterile environment that will not go bad for an extremely long period of time.  

The problem with this method is that the heating process doesn’t only kill pathogenic organisms; it’s also detrimental to other beneficial compounds in the food, including antioxidants. As the Journal of the Science of Food and Agriculture⁵ authors noted, “Vitamins A and E along with total carotenoids decrease immediately upon processing.” 

This decrease means that your body is missing out on some of the healthiest aspects of produce if you choose to eat them canned as opposed to fresh. A raw, fresh peach, for example, has an ORAC score of 1,814 while a can of peaches in heavy syrup has an ORAC score of 436, meaning that more than 75 percent of the antioxidant activity is lost in the canning process.⁶ 

ORAC stands for Oxygen Radical Absorbance Capacity, and an ORAC unit or ORAC “score” is a standardized method of measuring the antioxidant capacity of different foods and supplements. The higher the ORAC score, the more effective a food will be at neutralizing free radicals. The fewer free radicals you have running amok within your body, the healthier you will generally be.

Canned Foods May Also Contain More Advanced Glycation End Products (AGEs)

When food is cooked at high temperatures (including when it is pasteurized or sterilized), it increases the formation of AGEs in your food. When you eat the food, it can transfer some of these AGEs into your body. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease. While carbohydrates such as fruits and vegetables are relatively low in AGEs compared to other foods (such as meat products and fats), the canning process will generally increase the AGEs they contain compared to consuming the produce fresh.

Biophotons and Many Enzymes Are Missing in Canned Foods…

By and large, heating your food, especially at high temperatures, destroys naturally occurring enzymes. Enzymes are proteins -- catalysts to speed up and facilitate reactions in your body. Many biochemical reactions will not even occur without these enzymes (you have about 1,300 of them). So if all of your food is cooked, your body is going to be deficient in the specific enzymes it was designed over countless millennia to get from the diet in order to function properly. It will also be lacking biophotons. 

Living raw foods contain the biophoton light energy your body’s depends on. Every living organism emits biophotons. It is thought that the higher the level of light energy a cell emits, the greater its vitality and the potential for the transfer of that energy to the individual who consumes it. The more light a food is able to store, the more nutritious it is. Naturally grown fresh raw vegetables, for example, and sun-ripened fresh fruits, are rich in light energy. The capacity to store biophotons is therefore a measure of the quality of your food. 

The greater your store of light energy from healthy raw foods, the greater the power of your overall electromagnetic field, and consequently the more energy available for healing and maintenance of optimal health.

Salt, Syrup and Other Common Canned-Food Additives

Canning often changes the taste and texture of foods, which is why they often have copious amounts of processed salt, sugar and other additives, such as MSG, added to restore the lost flavor. Canned soup is notorious for its heavy salt content, but even seemingly simple items, like canned kidney beans, often contain large amounts of salt, high fructose corn syrup and other additives you’re better off avoiding. Consider that just one cup of canned peaches or pears can contain over 30 grams of sugar! So even if canned foods may be able to match the vitamin levels of fresh foods, there are many other considerations to keep in mind.

Fresh Is Virtually Always Preferable to Canned

Canned foods certainly have their place, especially in times when food would otherwise be scarce or impossible to preserve (such as for military personnel on the battle front). If you’re on a very tight budget, canned foods may also offer a way for you to inexpensively supplement your diet with fruits and veggies. 

Ideally, however, understand that it is important to consume your food in the most natural form possible, which means fresh, not canned. The next best options are frozen or freeze dried, as this will reduce or eliminate the BPA and common additive concerns associated with canned foods. Finally, if you choose to consume canned goods the following tips will help you to find the healthiest canned goods available:

1. Although it may not be practical, can your own. Understand that the term canning can also apply to glass Ball jars. This is especially beneficial if you ferment the food.
2. Choose organic, as these canned goods will at least be free of pesticides and genetically modified ingredients.
3. Avoid canned foods packed in syrup or sodium; look for canned goods that contain no additives, and if possible, find a local artisan who sources local seasonal fruits and vegetables using mason jars, as these will be free of the aforementioned problems and normally contain some probiotic cultures as well.

[-] Sources and References

• Journal of the Science of Food and Agriculture February 2013;93(3):593-603
• NPR May 23, 2013

• ¹ Journal of the Science of Food and Agriculture February 2013;93(3):593-603
• ² Journal of the Science of Food and Agriculture February 2013;93(3):593-603
• ³ Journal of the Science of Food and Agriculture May 2007, Volume 87, Issue 7, Pages 1185-1196
• ⁴ JAMA. 2011 Nov 23;306(20):2218-20.
• ⁵ Journal of the Science of Food and Agriculture February 2013;93(3):593-603
• ⁶ ORACValues.com

http://articles.mercola.com/sites/articles/archive/2013/06/10/eating-canned-foods.aspx?