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Hang on to your hair

Hang on to your hair

| On 18, Feb 2015

My hair has been thinning for a while, but I thought it was just the telogen phase when hair falls out. The problem is, instead of seeing new follicular growth, it’s my scalp that’s showing. This is dreadful for someone with a once full head of hair. To slow down the rate of hair loss, I’m keeping hair shorter (the weight of long hair and constant tying contributes to excessive shedding) and heeding advice from experts.

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 If thinning hair is bothering you, remember to wash every day. Tricologist Philip Kingsley says, ‘A clean scalp means that hair can grow at its optimum rate, as follicles don’t become blocked with grime. Treat hair with the same care you would your face.’

When shampoo shopping, pay more attention to quality. While all shampoo cleans hair, ingredients are important to suit particular hair types. Makes me wonder whether I should share the dogs’ shampoo which is formulated to make coats lush, shiny and manageable. But then, we’ll all smell alike. On the plus side, I won’t have fleas.

Pretty female standing back and washing her long hair


Jokes aside, when washing, there’s no need to lather up from scalp to ends. The right way is to rub into the roots and rinse out so the rest of the hair is cleaned by the running lather. This also helps prevent hair colour from being washed out.

Confine conditioning from the middle of hair to the ends, or condition just the ends of short hair. Wash with lukewarm water (hot water makes hair brittle) and rinse out with cold water to smooth down hair cuticles and get blood circulating in the scalp.  Brush hair gently, so as not to lose more hair.

hair loss prevention foods s


As hair comprises protein, be sure to get enough protein at meal time to grow strong hair. . ‘Boost blood supply to follicles with foods containing iron, which oxygenates the blood,’ advises British nutritionist, Dr Elisabeth Philips. ’Eat plenty of dark green leafy vegetables such as spinach and broccoli. Iron is also found in such surprising foods as treacle, apricots, raw peaches and beetroot.’

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