上班压力大，掉发太严重！用什么方法能防止脱发？
其实呢，脱发严重首先要看原因，才能对症下药，对不？
原因和对应的治疗方法都给你总结好啦~
总结下来，有这几点。
可能性1：基因因素
这种类型的脱发，受雄性激素水平影响也被称为“雄性激素型脱发”，男女都会发生
女性一般是这样
↓↓
整个头皮头发稀疏，特别是头顶
男性则是这样↓↓
这种脱发治疗药物只有两种！！不要听信什么商家的鬼话，真的。。。不是洗发水、吃点什么芝麻啊。。。就能。。。。的。。。。。
临床上治疗脱发的药物只有2种！只有2种！
①非那雄胺
可抑制雄激素对毛囊的影响，口服，通常要3-6个月见效
副作用是影响性功能，停用后还可能出现轻度肝功能异常、中重度抑郁、性功能障碍等不良反应而且不推荐女性使用！
也有女性服用“螺内酯片”，但它并非专门治疗脱发的药物，而且是处方药，请遵医嘱。
②米诺地尔
图：wikihow
原本是降压药，治疗脱发机理不明
美国FDA批准的，首个促毛发生长的药物落健，主要成分就是米诺地尔。
左：蔓迪 右：落健
一般4-6个月起效
但很多人说前4个月会经历脱皮，刚用时经历“狂脱期”，还说，停用后脱得更厉害。
#突然觉得脱发是种绝症#
可能性2：休止期脱发
处于生长阶段的毛囊变少，就会引起“休止期脱发”。
比如，内分泌因素引起的：更年期脱发、产后脱发。
再比如节食减肥、营养不良。
如果诱因是短暂的，那么脱发只是暂时性的，6-12个月左右会恢复正常的。
这种脱发吃点啥，可能真的有用，尤其是营养不良引起的。
1、摄取优质蛋白。
头发就是有蛋白组成的，所以多吃点，有利于合成。
鸡蛋、牛奶、大豆都可以。
2、B族维生素
黑色素和角蛋白都需要B族维生素。
多吃些全谷物、鸡蛋、绿叶菜！肝脏等等。
3、注意补锌
头发生成的过程也需要锌的帮助。
多吃深绿色蔬菜、鸡蛋、肝脏。
4、多吃不饱和脂肪酸
可以增加发量、鸡蛋啊，各种深海鱼，都可以。
还有一些可能性：
可能性3：某些疾病
比如脂溢性皮炎、自身免疫系统疾病、甲亢甲减等甲状腺疾病。
还有一种情况是斑秃，和精神状况有关，惊恐、大悲和大的情绪波动。
民间俗称，鬼剃头。
任何年龄、性别，都可能发生斑秃，一般治疗3-6周就可以恢复了！！！
一般治疗3-6周可恢复
脂溢性皮炎可以去皮肤科看看。
可能性4：药物、病毒、真菌、细菌感染
比如皮癣、梅毒性脱发
这种情况也可以抢救，去医院看看吧~
wikihow如何做香脆鸡翅呀？
什么鬼uu
求把这个菜谱翻译成英文
From a starving college student to a kitchen connoisseur: not only is pasta the most affordable meal option, but it's also the easiest to master and tasty in all of its forms. You can whip it up when you're craving a homemade meal, and even host a pasta dinner for a few friends. Follow these steps, cook it 2 or 3 times, and you, too, can call it your specialty.
1. Choose which pasta you want to cook. Try to pick one that well suits the sauce. It's best to take the pasta that is a brand of Italy and is made of 100% semolina.
2. Get a good sized pot depending on how much pasta you are cooking. Make sure it is big enough so the water doesn't spill when it's boiling.
3. Fill the pot up with water.
4. Turn the knob on the stove to high.
5. When the water starts bubbling up at the surface (the technical term for this is "boiling"), add up to a handful of salt anywhere. Most Americans do not add salt, whereas Italians add about a handful.
6. Dump the container of pasta into the pot but only when the water is boiling!!
7. Agitate it slightly with a long serving spoon
8. Keep your eye on it as it continues to boil and stir it just enough to prevent the pasta from sticking to the bottom every 1-2 minutes.
9. When it's been boiling for about 10 minutes (check the package for suggested cooking time), take a piece of the pasta out and taste it.
10. If it's too hard to bite, tastes funny when you bite it, or if you see white in the center it needs to cook a little longer.
11. When it's chewy but firm in the center, it's ready. This is referred to as al dente in Italian.
12. Empty the entire pot of pasta into a colander.
13. Shake out the excess water and then pour back into the pot.
14. Add the remaining tablespoon of vegetable oil. Toss.
15. Cover with your favorite sauce and shake it (inside the hot pot).
16. Serve it!
Pasta Sauce
1. Pour crushed tomato into a tall saucepan.
2. Add salt, sugar, black pepper, Italian seasoning and Oregano.
3. Heat the sauce and let it simmer for approximately 15 minutes.
4. Add pasta sauce to cooked pasta.
5. Sprinkle regular cheese and/or Parmesan cheese on top of the pasta.
6. Add red crushed pepper on it if desired.
Tips
1. Use plenty of water. The most common cause of "sticky" pasta is cooking with too little water. Use at least 4 quarts of water for each pound of pasta(4 liters for each one-half kilogram). No oil or other additives are required.
2. Add salt to the water. Salt enhances the pasta's flavor and allows the sauce flavors to "blend" better.
3. Add some of the pasta water to your sauce. If you're making your own sauce, add a bit of the water used to cook the pasta if you need to adjust it's thickness. The dissolved starches will thicken and enrich it's texture. Note that the "right" amount varies according to recipe, batch size and preference.
4. Italians adopt a "leave it alone" or "don't mess with it" policy when cooking pasta. Don't agitate or stir it too much. This goes for the sauce as well.
5. Different pastas cook for varying times. Thin linguine, for example, cooks much faster than rigatoni.
6. For a hotter boil, cover your pot. Just be sure to remove it once you put the pasta in.
7. When your pasta is ready, the outer edges will begin to lighten in color.
8. Some people prefer to rinse their pasta in the colander to wash away the starches. Do not do this! In addition to the sauce adhering better because of the starch, if you rinse it, you will be cooling the pasta before you add the sauce. Instead, drain the pasta, add it back into the pot you cooked it, turn on the heat and add the sauce, stirring until well-mixed and hot. The pasta will be thoroughly coated by the sauce and the pasta will stay hot when you serve it.
9. If you make spaghetti and they are not submerged at beginning, do not break them. Wait 30 seconds and gently use your fork to bend them and submerge them.
10. I'm sure you've heard the old wives tale that if it sticks to the ceiling, it's done cooking. This isn't true. A barely cooked piece of pasta can still stick to your ceiling.(It actually depends on what kind of material your ceiling is made out of).