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Male Pattern Baldness
Quote from
tim on September 26, 2020, 5:28 pm
@ourania
Thanks for sharing that. Ive still got some thin hair on my crown and at my hair line but I have a small patch in the middle of my hairline a couple of cms across that is slick bald. I check it every week for hair, Im sure at some point I'll see something. It might take a while since I still have lots of vA to detox. I will be extremely happy to see some new growth.
@jiri
I asked you a while back about the average Czech diet because Czech has the highest rate of balding in the world and you didn't think they have an especially high amount of vA in the diet. I understand that dairy consumption is not as high as many other European countries however I've read from multiple sources that liver containing sausages and pates are frequently consumed by a large portion of the population. Can you please confirm that?
@ourania
Thanks for sharing that. Ive still got some thin hair on my crown and at my hair line but I have a small patch in the middle of my hairline a couple of cms across that is slick bald. I check it every week for hair, Im sure at some point I'll see something. It might take a while since I still have lots of vA to detox. I will be extremely happy to see some new growth.
@jiri
I asked you a while back about the average Czech diet because Czech has the highest rate of balding in the world and you didn't think they have an especially high amount of vA in the diet. I understand that dairy consumption is not as high as many other European countries however I've read from multiple sources that liver containing sausages and pates are frequently consumed by a large portion of the population. Can you please confirm that?
Quote from
Jiří on September 26, 2020, 9:55 pm
@tim-2 No I don't think that liver is frequently consumed by large portion of the population. Most people here would say that liver is disgusting.. People here eat a lot of sausages for sure. Mainly pork sausages, but not with liver. Like I said diet here is heavy in flour and flour products, cheap fats like refined vegetable oils, margarine, pork, poultry, alcohol especially beer and I think the biggest vit A source is dairy for sure.. Most people think or say that you need dairy for calcium. Especially for kids.. Then they switch mostly from milk to beer. 😀 But they still eat at least cheeses.. I think that MPB is simply symptom of bad health that can have a lot of causes from some toxicity, imbalance in micronutrients to simply high stress or genetics.. Vit A is just one of many causes..
@tim-2 No I don't think that liver is frequently consumed by large portion of the population. Most people here would say that liver is disgusting.. People here eat a lot of sausages for sure. Mainly pork sausages, but not with liver. Like I said diet here is heavy in flour and flour products, cheap fats like refined vegetable oils, margarine, pork, poultry, alcohol especially beer and I think the biggest vit A source is dairy for sure.. Most people think or say that you need dairy for calcium. Especially for kids.. Then they switch mostly from milk to beer. 😀 But they still eat at least cheeses.. I think that MPB is simply symptom of bad health that can have a lot of causes from some toxicity, imbalance in micronutrients to simply high stress or genetics.. Vit A is just one of many causes..
Quote from
tim on September 27, 2020, 5:24 am
@jiri So this article is wrong?
A look at the Czech obsession with paštika, and a new store on Spálená Street devoted to it.
...
Like so many goods that are shopping-cart items in Europe (long, flat chocolate bars, fresh bread, rounds of soft cheese) but considered splurges in America, pâté, or paštika, is a staple of the Czech grocery list. While the classic French version—long synonymous with fine dining—adds cream or butter and cognac to the basic recipe of chicken liver and fat, and is baked en croûte, Czech paštika gets by on pork liver (játra) and lard (vepřové sádlo).
...
Paštika in the Czech Republic is generally a “for-the-people” kind of treat. Head to the paštika aisle, just opposite the canned tuna, in any shop and check out the little universe of preserved meat-liver spreads.
https://news.expats.cz/czech-food-drink/pate-du-chef-delicatessen/
@jiri So this article is wrong?
A look at the Czech obsession with paštika, and a new store on Spálená Street devoted to it.
...
Like so many goods that are shopping-cart items in Europe (long, flat chocolate bars, fresh bread, rounds of soft cheese) but considered splurges in America, pâté, or paštika, is a staple of the Czech grocery list. While the classic French version—long synonymous with fine dining—adds cream or butter and cognac to the basic recipe of chicken liver and fat, and is baked en croûte, Czech paštika gets by on pork liver (játra) and lard (vepřové sádlo).
...
Paštika in the Czech Republic is generally a “for-the-people” kind of treat. Head to the paštika aisle, just opposite the canned tuna, in any shop and check out the little universe of preserved meat-liver spreads.
https://news.expats.cz/czech-food-drink/pate-du-chef-delicatessen/
Quote from
Jiří on September 27, 2020, 5:38 am
@tim-2 Ah "paštika" is spread on pastry that a lot of people are eating and some paštika is with liver, but it is not like most people are eating paštika made with liver every day or someting. Simply like I said if you ask 10 people. I would say 9 will tell you they don't like liver... Especially city people. People from smaller villages if they have animals they will eat liver as well for sure.. So ironically older generations from villages will have much higher vit A intake from organ meats, eggs, fatty dairy from goat, a lot of all kinds of vegetables from the garden and they are active even in their 80s.. So they have more vit A than people from the city, but they have also more vit D, they are more active, less chemicals etc..
@tim-2 Ah "paštika" is spread on pastry that a lot of people are eating and some paštika is with liver, but it is not like most people are eating paštika made with liver every day or someting. Simply like I said if you ask 10 people. I would say 9 will tell you they don't like liver... Especially city people. People from smaller villages if they have animals they will eat liver as well for sure.. So ironically older generations from villages will have much higher vit A intake from organ meats, eggs, fatty dairy from goat, a lot of all kinds of vegetables from the garden and they are active even in their 80s.. So they have more vit A than people from the city, but they have also more vit D, they are more active, less chemicals etc..
tim has reacted to this post.
Quote from
tim on September 27, 2020, 6:11 am
@jiri Ok, thanks. If you feel like it would you mind asking several people you know or people from work how many servings of liver pastika they eat per month or per week?
@jiri Ok, thanks. If you feel like it would you mind asking several people you know or people from work how many servings of liver pastika they eat per month or per week?
Quote from
Orion on September 27, 2020, 7:02 am
My hair is still shedding in amounts that are just unsustainable to keeping a hairline. I can only hope as the free floating retinoic acids decrease this will stop, just stopping the shedding would be good enough for me. Actual regrowth fantastic, but not counting on it, hairloss just seems so complicated after reading hairloss blogs for the last decade...
My hair is still shedding in amounts that are just unsustainable to keeping a hairline. I can only hope as the free floating retinoic acids decrease this will stop, just stopping the shedding would be good enough for me. Actual regrowth fantastic, but not counting on it, hairloss just seems so complicated after reading hairloss blogs for the last decade...
Quote from
Jiří on September 27, 2020, 9:49 am
Quote from
tim on September 27, 2020, 6:11 am
@jiri Ok, thanks. If you feel like it would you mind asking several people you know or people from work how many servings of liver pastika they eat per month or per week?
Some people eat paštika daily. Mainly people doing manual labor jobs. Like construction workers etc.. When they can't eat cooked meal so they buy some pastry and some sausages, salami or paštika. Or people on some trip in nature they will eat again pastry with some butter, salami or pastika.. Also not all pastika have liver in it. So hard to say how much liver from pastika can eat some construction worker who eats pastika daily. I would say that amount of vit A in it would be still really low..
Quote from
tim on September 27, 2020, 6:11 am
@jiri Ok, thanks. If you feel like it would you mind asking several people you know or people from work how many servings of liver pastika they eat per month or per week?
Some people eat paštika daily. Mainly people doing manual labor jobs. Like construction workers etc.. When they can't eat cooked meal so they buy some pastry and some sausages, salami or paštika. Or people on some trip in nature they will eat again pastry with some butter, salami or pastika.. Also not all pastika have liver in it. So hard to say how much liver from pastika can eat some construction worker who eats pastika daily. I would say that amount of vit A in it would be still really low..
Quote from
lil chick on September 28, 2020, 4:41 pm
Guys, I think I just want to pop in and say two steps forward, one back seems to be the way for my darn rosacea. I'm at 16 months of lowish. hang in there. Some of these problems aren't simple.
Guys, I think I just want to pop in and say two steps forward, one back seems to be the way for my darn rosacea. I'm at 16 months of lowish. hang in there. Some of these problems aren't simple.
Quote from
Jenny on September 29, 2020, 1:21 am
@lil-chick I’m tending to find that if problems are coming back I’m doing something ‘wrong’ (I use that term loosely as obviously it’s very easy to inadvertently do something unhelpful in this new experience). For me it usually turns out that I’m overdoing an agitator (Garrett Smith word - I do closely follow his work) & for me that is usually anxiety or sunshine or too much soluble fibre.
I did quite a bit of reading on rosacea a while back as I was starting to suffer from it when I was poisoning myself with vA supplements. Mine was mild & has now completely gone away. I did wonder if it was an aldehyde problem. Also sulphur foods used to make mine much worse. Sulphur can slow down the enzymes that metabolise aldehydes (including retinaldehyde) called ALDHs. Garrett Smith has done a lot of work in this area that I have found useful as has Greg Nigh.
@lil-chick I’m tending to find that if problems are coming back I’m doing something ‘wrong’ (I use that term loosely as obviously it’s very easy to inadvertently do something unhelpful in this new experience). For me it usually turns out that I’m overdoing an agitator (Garrett Smith word - I do closely follow his work) & for me that is usually anxiety or sunshine or too much soluble fibre.
I did quite a bit of reading on rosacea a while back as I was starting to suffer from it when I was poisoning myself with vA supplements. Mine was mild & has now completely gone away. I did wonder if it was an aldehyde problem. Also sulphur foods used to make mine much worse. Sulphur can slow down the enzymes that metabolise aldehydes (including retinaldehyde) called ALDHs. Garrett Smith has done a lot of work in this area that I have found useful as has Greg Nigh.
Ourania has reacted to this post.
Quote from
lil chick on September 29, 2020, 8:39 am
thanks @JAJ I will reply in my log so as not to diverge from the topic
thanks @JAJ I will reply in my log so as not to diverge from the topic
Jenny has reacted to this post.
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