![]() If it hardens, immerse the container in warm water until it softens. I had to do something NOW!ĭissolve the gelatin in boiling water and refrigerate for 1 hour but don’t allow it to harden. The protein and moisture were escaping the hair shaft. My hair was becoming increasingly porous. The follicle was holding too much water which had begun to change the structure of my hair’s keratin protein bonds. Rather than snap, individual hairs fell apart into the sink. So, I became too heavy-handed with moisturizers and emollients.Īlmost immediately, my hair became too soft. Moreover, I flat-ironed my hair for six months until spring and it was suffering from heat damage. Last summer the heavy Atlanta humidity made my hair an unruly, undefined mess. Leave in for 5 minutes and rinse, wash and condition hair as usual. It’s often used in yogurts and candies.ĭoesn’t sound so appetizing does it? But, hydrolyzed gelatin protein molecules are small enough to slip through the cuticle layer and into the cortex.įor me, it’s a go-to for emergency hair repair and it’s a regular part of my maintenance routine.Īccording to InStyle, this treatment is reportedly a popular recipe used in Mexico to combat frizz:ĭissolve the ingredients in water and saturate wet, clean hair. ![]() It’s a gelatin derived from seaweed, according to Livestrong. There’s a vegetarian alternative called agar agar. And yes, it’s the primary ingredient in Jell-O and marshmallows. The powdery stuff we find in the cake aisle is hydrolyzed gelatin. Ever notice how the broth congeals as it cools? That’s gelatin. It’s the same stuff that thickens beef, chicken and pork soups and stews.įor instance, when you boil or simmer, say, a large beef bone to make an unstrained beef stock, the collagen, proteins and peptides from the connective tissue, skin and bones is released. When I say ‘gelatin’, I mean the powdered unflavored kind such as Knox Gelatin.
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