nourishing hair mask

[kk_ela]

U hv mentioned 6 tips and prefered no 2 for a scalp solution .

[falguni1]

dont take vitamin A capsules regularly, laboratory made vitamin A has side-effects like split ends.

eats natural fruits containing vitamin A, the natural vitamin A from fruits has no side-effects.

[Linsey]

I'm going to try the first one but I just have to buy some castor oil first. Will keep you updated. Also the mashed up avocado one sounds yummy, I will have to try and not eat it before I put it on my hair.

[monkey]

i learned this from my mom an it actualy works
you put 1 cup of mayo.2 eggs.1cup of hunny
directions:mix up,and apply to dampened hair,wait fifteen min.and then rinse....WALAH!Healthy hair in no time!

[angel]

apply vinegar on the scale 30 minutes before you take a bath, shampoo your hair with a natural soap and use the normal shampoo once a week
and cut the split ends out

[princessno1]

oh awesome, thanks i will defo try this, but when you say 'healthy' what does it do? does it look thick and has body or something?

[keepinitnice]

I tried this when I was in my teens and the mayo made my hair...yuck, greasey and stinky. Yet, I was young and maybe didn't rinse long enough or?

[La Grisette]

Ingredients:

1 egg
Tsp. of honey (optional, for moisturizing)
A few drops of your favorite essential oil (optional, for not smelling like an omlette)

Procedure:

Separate the egg. Thoroughly whisk white. Lightly beat yolk together with honey and/or oil, if you have chosen to incorporate these. Gently incorporate yolk mixture into white before applying to a dry scalp. Massage in. Rinse. Condition if desired. Let air dry.

Notes:

• Use two yolks instead of an whole egg for extremely dry hair.
• If you leave out the honey, condition as usual.
• If you leave out the essential oil, finish with a acidic rinse (about 1 tablespoon vinegar or lemon/lime juice to each cup of water) to eradicate odor. This is not preferable as the acidity can be drying.

I came across this concoction in the 1949 edition of Milady's Standard Cosmetology textbook. One of my classmates ordered it on E-Bay and brought it into school, and I spent the entire morning perusing it, much to the detriment of my productivity for the day. I was especially interested in this recipe because I have incorrigibly dry hair, which I can only wash up to twice a week. I imagine this will be very useful to those of African descent as well, because I remember, back in high school, a black friend telling me that washing her hair twice in one week caused it to come out during combing. Yikes!

This is from a time when women had their hair done regularly and washed it only once a week to maintain the style. People used to be a lot more conscious of the harsh, drying effects of the products they used. But can you imagine going to the salon today and having your stylist put egg on your head? Where's the fancy, expensive labeling? Indecipherable ingredient list? Technical terminology? The profit?

Even if a product is marketed as being created with "nature's natural nutritives" and minimalistically labeled with some weirdly Zen rhetoric about balance and simplicity, (is this a shampoo or the Mahayana Buddhist sutras?) read the ingredient list! Except for the addition of some herbal extracts, it will not dramatically differ from that of a Suave product. Thumbs down, my friends, thumbs down.

[Judi]

Thanks for the tips

[La Grisette]

Here is a recipe for meringues, because throwing away good egg whites is a terrible thing:

2 egg whites
2 teaspoons sugar (to taste)
Pinch of cream of tartar (optional, aids in stiffening)

Preheat oven to 250-F. Beat egg whites in electric mixer with cream of tartar 'til soft peaks form. Sprinkle in sugar and continue to beat until stiff, tasting to make sure it is as sweet as you'd like. Dollop spoonfuls onto baking sheet lined with parchment paper.


(You may also pipe the meringues onto the baking sheet in pretty spiraling cones by cutting the very tip off of a plastic baggie, filling it with the egg whites and lightly squeezing [from the top, like toothpaste] in inward-moving circles. Pat the very tip of each cone down with a wet finger to prevent the tops from burning.)

Bake 'til golden brown and crispy on the outside and chewy on the inside, about 1 hour.

You may now sprinkle with cocoa powder if you wish.

For chocolate meringues:
Add 1 tsp cocoa powder

For lemon/almond/vanilla meringues:
1/4 tsp appropriate extract