This is how you can save your skin from UV rays and skin cancer
| Updated: May 21, 2018, 16:28 IST
We begin to age physically since the time we are born. We stop building bone mass, add fewer neurons, lose muscle, hormone levels change, get wrinkles, etc. Factors like nutrition, level of activity, lifestyle and the environment all play a major role in how the body ages. When it comes to UV rays and skin cancer, here's how you can adapt to harsh conditions to put up a barrier against these problems.
If you take proper care, the initial damage from UV rays can actually be reversed. You need to begin with a healthy diet and active ingredients in therapeutic doses so that it can help your skin adapt to the harsh sun, temperature variations, air toxins and nutritional deficits.
Similarly, like using products on your skin, it is also important to eat the right kinds of food. Foods to go for are those high in plant antioxidants (carotenoids found in carrots, tomatoes, sweet potato and leafy greens; tocophenols found in nuts, legumes and wheatgerm; and flavonoids in fruits like apples, pears, plums, peaches, red grapes and apricots, nuts and legumes), vitamins A, C, D and E, essential Omega-3-fatty acids found in soyabean, walnuts, flaxeed and fish oils, proteins in meats, egg, legumes, nuts and dairy, and lactobacilli in yoghurt.
If you take proper care, the initial damage from UV rays can actually be reversed. You need to begin with a healthy diet and active ingredients in therapeutic doses so that it can help your skin adapt to the harsh sun, temperature variations, air toxins and nutritional deficits.
Similarly, like using products on your skin, it is also important to eat the right kinds of food. Foods to go for are those high in plant antioxidants (carotenoids found in carrots, tomatoes, sweet potato and leafy greens; tocophenols found in nuts, legumes and wheatgerm; and flavonoids in fruits like apples, pears, plums, peaches, red grapes and apricots, nuts and legumes), vitamins A, C, D and E, essential Omega-3-fatty acids found in soyabean, walnuts, flaxeed and fish oils, proteins in meats, egg, legumes, nuts and dairy, and lactobacilli in yoghurt.