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  1. Eat protein rich foods. Proteins - Sources: sprouted whole grains, cereals, meat and soy in your diet.
  2. Eat foods rich in iron, minerals and vitamin A and B.
    Vitamin A - Sources: dark green vegetables & yellow fruits. Vitamin B - Sources: fresh green leafy vegetables, bananas, tomatoes, cauliflower, cereals, liver kidney, yogurt, yeast and wheat germ..
    Minerals like zinc, iron and copper - Sources: zinc - red meat, chicken & green vegetables
    iron - beef, dried apricots, red meat, parsley, eggs, wheat & sunflower seeds
    copper - sunflower seeds, cashews, almonds, crabs and oysters, egg yolk & whole grains.
  3. Eat foods rich in iodine such as banana, carrots and fish.
  4. Drink butter milk with a 2 teaspoons each of yeast and wheat germ will prevent and cure premature greying of hair.
  5. Grate some fresh ginger. Mix with honey and place it in a jar. Eat 1 tea spoon everyday.
  6. Rub Indian gooseberry (Amla) into the scalp regularly. It can show wonderful results, your gray hair will turn black.
  7. Massage your hairs with coconut oil and lemon juice everyday.
  8. Mix 1 tablespoon of table salt to a cup of strong black tea without milk. Massage this water on the scalp. wash your hair after an hour.
  9. Make a paste of 2 tspn henna powder, 1 tspn yogurt, 1 tsp fenugreek (methi seed powder, 3 tspn coffee, 2 tspn basil juice and 3 tspn mint juice and apply to the hair. Wash hair with shampoo after 3 hours

Resources:
http://www.fatfreekitchen.com/

Article Source: http://www.haircarearticles.com/article/Premature-Greying-Gray-Hair-Remedy


www.fatfreekitchen.com aims to present details on the foundations of a healthy lifestyle - food, fitness and good health to health-conscious individuals. Our aim is to tell you how to eat not only nutritiously, but also deliciously without any guilt and how to take care of your body to live a long healthy life. To achieve these goals, this web site focusses mainly on low fat Indian vegetarian foods and recipes and on well researched health information.

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