Healing Foods for Dandruff
To control dandruff effectively, herbalists often suggest botanical remedies that work on the scalp itself as well as remedies taken internally (Note: if dandruff is persistent and your scalp is red and very itchey, see your doctor. You may need treatment for a fungal infection or for a seborrheic dermatitis, an inflammation of the oil glands.) While hair rinses control dandruff at the surface, herbalists also review skin problems like dandruff is a sign of impaired liver functions.
If your liver can’t effectively deal with the chemical by-products of the body’s metabolism, that is reflected in your skin. Some herbalists believe that the skin is called upon to elmininate more and more by-products. When it can’t keep up, problems like oily scalp and dandruff appear.
Foods like burdock tea has a historical reputation as a gentle blood and liver cleanser. Fresh grated root is the best, but it is only available in season which is generally late spring. Dried, organic roots are easier to find as well as botanical extracts in health food stores.
Rosemary teas can also be used as a hair rinse after shampooing. Steep the rosemary of at least 2 tablespoons in a cup of boiling water for 20 minutes. Strain and let cool. Rosemary, has been known to control over production of scalp oil that can lead to dandruff. It is also used to darken hair, so if you have blond hair and like it that way you should avoid it. Use chamomile for the rinse instead of rosemarry.
Massage with jojoba oil directly on the scalp and then cover in a plastic bac and wrap in a towel for 30 minues to help clean the scalp and hair follicles. You can also add 5 drops of essentials oils like rosemary, sage or lavender to help the process.
Apple cider vinegars with herbs and witch hazel helps to maintain the natural acid balance of your scalp. boosts general scalp health, with the herbs also help sooth inflammation. Try creating a herbal splash with any combination of balendula, plantain, and comfrey in the apple cider vinegar. Use a quart jar palf packed with dry herbs and covered with vinegar. Steep for three to six weeks, then strain. When ready to use use about 2 tablespoons to rinse your hair after shampooing.
