Anyone know a good recipe , shampoo etc for shedding?

[SerenavanderWoodsen]

I really cannot tell if Im having excessive shedding or not because I have not been straightening my hair and the shed hairs would not have a chance to fall out and perhaps theyd stay in my hair till the next wash making it seem like a lot is coming out,,, but it seems like each wash now , Im losing too much hair for my own comfort.... are there any good recipes,, essential oils etc that would help maybe tighten my scalp ,, also any good shampoos for this? Thanx

 

[Esq.2B]

I washed tonight and I felt like I was losing a lot of hair too. Maybe it's all in my mind I dunno.

Two things I've heard about that supposedly helps shedding tremendously.

One is Alter Ego Garlic Conditioner.

The other is Garlic shampoo. I forget the brand though...I think it might be called Nutrine.

 

[FineChyna]

i use queen helene's garlic shampoo and it worked great. i but it on my scalp and roots (never go to the ends of my hair) and leave it in for about 5 mins and thin rinse. the shedding subsides greatly when i do that

 

[Eisani]

I washed tonight and I felt like I was losing a lot of hair too. Maybe it's all in my mind I dunno.

Two things I've heard about that supposedly helps shedding tremendously.

One is Alter Ego Garlic Conditioner.

The other is Garlic shampoo. I forget the brand though...I think it might be called Nutrine.

the unscented is actually pleasantly scented. I have the conditioner. Cinnamon and rosemary (avoid if preggo or have HBP) are also good for tightening the scalp and curbing hair fall.

 

[Aggie]

In addition to the Nutrine poo and conditioner and the Alter Ego Garlic treatment, you could try an at home garlic treatment.

Take 7-9 garlic cloves and crush until fine, mix well with 2 oz of olive oil and heat in a microwave for 15 - 20 seconds, hot enough that it won't burn scalp. Apply to scalp, cover with a plastic cap, go under a dryer for 30 minutes. I usually do this as a prepoo and then proceed with washing as normal. It smells really strong at first but the scent goes away after washing and dc-ing. Repeat about 2 - 3 more times over a 2-3 week period. Oh, one more thing, it really works!!!

 

[d-rock]

I learn something new on this board everyday. Where are you ladies purchasing the garlic shampoo and conditioners?

 

[Blessed_Angel]

I washed tonight and I felt like I was losing a lot of hair too. Maybe it's all in my mind I dunno.

Two things I've heard about that supposedly helps shedding tremendously.

One is Alter Ego Garlic Conditioner.

The other is Garlic shampoo. I forget the brand though...I think it might be called Nutrine.

Oooh, that Nutrine dried my hair out so bad . It took me weeks to get my moisture level back; and one special product (Alter Ego Rebalancing Cream) was the one thing that brought it back! Before I got it back; I had a ton of breakage; and before that; I hadn't had a drop of breakage and my hair was completely healthy and easy to maintain. It took months to get back on track. I would not recommend that product. I tried it based on the recs that I'd recieved on here....very disappointed.

 

[GeorginaSparks]

ITA on Alter ego garlic and also capilo sole and cinnamon conditioner

 

[Platinum]

I learn something new on this board everyday. Where are you ladies purchasing the garlic shampoo and conditioners?

I bought Queen Helene Garlic Shampoo (unscented) from the beauty supply. I think Sally's has it. Also you may want to check places like the Vitamin Shoppe or the health food stores.

 

[Aggie]

Oooh, that Nutrine dried my hair out so bad . It took me weeks to get my moisture level back; and one special product (Alter Ego Rebalancing Cream) was the one thing that brought it back! Before I got it back; I had a ton of breakage; and before that; I hadn't had a drop of breakage and my hair was completely healthy and easy to maintain. It took months to get back on track. I would not recommend that product. I tried it based on the recs that I'd recieved on here....very disappointed.

Oh really, I'm very sorry to hear that. It didn't dry my hair out. I only applied it to my scalp, not my hair and I did prepoo my hair with oils and conditioners before applying it because it has sulfates in it - so automatically I figured it was a cleansing/clarifying type shampoo. I love Nutrine shampoo and conditioner. It's scentless too and I don't have to use it often.

 

[AtlantaJJ]

I'm bumping this up...I am going to make a garlic oil pre-poo to keep in my stash. I think I'm going to get 6 - 8 cloves of fresh garlic and crush them and let them soak a few days in about 6 oz of a either grapeseed oil or a sesame oil. I'll use this as a pre-poo just because I am sheding more than I am used. It may just be that because hair is getting longer therefore I notice the shed hairs more...I dunno but I think garlic is good for the scalp anyway so it wouldn't hurt.

Thanks for the post Aggie!

 

[Lucky's Mom]

I'm bumping this up...I am going to make a garlic oil pre-poo to keep in my stash. I think I'm going to get 6 - 8 cloves of fresh garlic and crush them and let them soak a few days in about 6 oz of a either grapeseed oil or a sesame oil. I'll use this as a pre-poo just because I am sheding more than I am used. It may just be that because hair is getting longer therefore I notice the shed hairs more...I dunno but I think garlic is good for the scalp anyway so it wouldn't hurt.

Thanks for the post Aggie!

BE Careful!!!!!

Be sure to refrigerate your garlic oil..................and use it within a week.... My Garlic oil is a One Shot deal.... For one pre poo
http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php


The Issue
Garlic-in-oil is a popular homemade food item that can cause serious health problems if it is not stored properly. If you make and use this item at home, you can take steps to protect your family from the possibility of food poisoning.

Background
Garlic-in-oil is a mixture of vegetable oil and garlic, either whole, chopped or minced. When you make it at home and use it right away, it's a safe product. It's also safe if you keep it refrigerated on a continuous basis, and use it within a week.

The trouble starts if you store homemade garlic-in-oil at room temperature, or if you keep it in the fridge for too long. These actions could result in contamination of the product by the bacteria spores that cause botulism.

The Link Between Homemade Garlic-in-Oil and Botulism
The bacteria spores that cause botulism - Clostridium Botulinum - are widespread in nature, but they seldom cause problems because they can't grow if they're exposed to oxygen. If the spores don't grow, then they can't produce the toxins that make us sick.

However, when garlic containing the bacteria is covered with oil, there's no oxygen present. That means conditions are ripe for the spores to grow and produce toxins. You can slow down the growth of bacteria (and the production of toxins) by refrigerating the product, but this may not be enough to stop it from spoiling.

What's worse is that there won't be any obvious signs that the garlic-in-oil is spoiled. You won't be able to tell if it's dangerous, because it will still look, smell and taste the same.

If you eat garlic-in-oil that contains the toxins, you can get botulism - a potentially fatal food poisoning that may cause the following symptoms:

Dizziness;
Blurred or double vision;
Difficulty in swallowing, breathing and speaking; or
Paralysis that gets worse with time.
Commercially Prepared Garlic-in-Oil
Commercially produced garlic-in-oil products have been linked to two outbreaks of botulism; one in Vancouver in 1985 and the other in New York in 1989.

In both outbreaks, people became seriously ill after eating something made with non-preserved garlic-in-oil that had not been stored at the proper temperature.

Since then, the commercial manufacturers of garlic-in-oil have adopted better preservation techniques to keep their products free of the toxins that cause botulism.

Check the label on commercially prepared garlic-in-oil products for sale. If salt or acids are in the list of ingredients, the product has been preserved. You don't need to worry about food poisoning as long as you follow directions for storing the product.

Health Canada's Initiatives
Health Canada continues to work closely with the food industry to ensure that commercially prepared garlic-in-oil products are safe. In addition, Health Canada is helping to get the word out to consumers about ways to make sure that homemade garlic-in-oil products are also safe.

If You make Garlic-in-Oil at Home
You can protect your family's health and reduce the chance of food poisoning by following these rules:

Prepare garlic-in-oil fresh, and use it immediately;
It's best to throw away any garlic-in-oil that's left-over. If you decide to store it, make sure it goes into the refrigerator right away, and use it within a week; and
Never store garlic-in-oil at room temperature. Throw away any that has been in the refrigerator for more than a week.
Need More Info?
For tips about the safe preparation of flavoured oils, look for a publication called "Put a Lid on It" (E. Topp, M. Howard, 1997 Macmillan, Canada).

For more information about the safety of any food product, contact your nearest Health Canada office, or the Canadian Food Inspection Agency.



Oil Infusions and the Risk of Botulism

Flavored oils can add excitement to salads, marinades and sauces but infused oils have the potential to support the growth of Clostridium (C.) botulinum. Although the oil by itself does not pose a risk for botulism, the trendy addition of vegetables, herbs and fruits to oils, to make an oil infusion, can make this product potentially unsafe.
Vegetables, herbs, and fruits are likely to have some degree of soil contamination, especially those that grow on or under the ground. Soil contamination introduces the possibility that C botulinum spores may be added as an unwelcome ingredient in a recipe. If the produce is put into an anaerobic environment, such as a container of oil, Botulism Toxin can be produced and botulism may result upon consumption. Several cases of botulism involving garlic-in-oil preparations brought this hazard to light in the 1980's. In 1985, Vancouver, BC, 37 people got botulism from a garlic-in-oil preparation. This was followed by a 1988 laboratory investigation into the survival of and toxin production by C botulinum in garlic-in-oil preparations. In 1989, 3 people in Kingston, NY, became ill, also from a garlic-in-oil infusion. Thus, in 1989 the FDA issued a ruling, ordering the removal from store shelves of all commercial garlic-in-oil preparations that lacked an acidifying agent, followed by a mandate requiring the addition of an acidifying agent (such as phosphoric or citric acid) to all commercial garlic-in-oil preparations. Acid prevents the growth of the C botulinum, so any spores that might be present in an infusion will not be able to flourish and produce toxin. The acid must be added as the recipe is being prepared.
Are people aware of the slight, but deadly risk presented when these oil infusions are not prepared properly? Consumers need to understand the potentially life-threatening hazard of oil infusions. Oil infusion recipes can still be tasty and safe as long as the following precautions are clearly stated and adhered to:

• Wash all soil-contaminated produce before adding it to an oil infusion,
• Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil,
• Keep oil infusions refrigerated in order to retard the growth of any microbes,
• Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop and,
• When in doubt, throw it out.

Source: Food Safety Notebook, Vol. 9, No. 4, April 1998.

 

[Aggie]

Oooh, that Nutrine dried my hair out so bad . It took me weeks to get my moisture level back; and one special product (Alter Ego Rebalancing Cream) was the one thing that brought it back! Before I got it back; I had a ton of breakage; and before that; I hadn't had a drop of breakage and my hair was completely healthy and easy to maintain. It took months to get back on track. I would not recommend that product. I tried it based on the recs that I'd recieved on here....very disappointed.

Firstly, I'm sorry to hear thsi has happened to you but when I read the ingredients on the bottle I relalized that this is a clarifying shampoo so it's recommended to dilute with distilled water in the ratio of 1:7 (shampoo:water) then added to your scalp, allow to sit on scalp for 2-3 minutes and wash out. Apply nutrine conditioner for a minuteor two, wash that out, then would use a moisturizing poo and DC as usual. My hair is never dried out when I use it this way. HTH someone.

 

[Aggie]

I'm bumping this up...I am going to make a garlic oil pre-poo to keep in my stash. I think I'm going to get 6 - 8 cloves of fresh garlic and crush them and let them soak a few days in about 6 oz of a either grapeseed oil or a sesame oil. I'll use this as a pre-poo just because I am sheding more than I am used. It may just be that because hair is getting longer therefore I notice the shed hairs more...I dunno but I think garlic is good for the scalp anyway so it wouldn't hurt.

Thanks for the post Aggie!

You're welcomed AJJ.

 

[Aggie]

BE Careful!!!!!

Be sure to refrigerate your garlic oil..................and use it within a week.... My Garlic oil is a One Shot deal.... For one pre poo
http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php


The Issue
Garlic-in-oil is a popular homemade food item that can cause serious health problems if it is not stored properly. If you make and use this item at home, you can take steps to protect your family from the possibility of food poisoning.

Background
Garlic-in-oil is a mixture of vegetable oil and garlic, either whole, chopped or minced. When you make it at home and use it right away, it's a safe product. It's also safe if you keep it refrigerated on a continuous basis, and use it within a week.

The trouble starts if you store homemade garlic-in-oil at room temperature, or if you keep it in the fridge for too long. These actions could result in contamination of the product by the bacteria spores that cause botulism.

The Link Between Homemade Garlic-in-Oil and Botulism
The bacteria spores that cause botulism - Clostridium Botulinum - are widespread in nature, but they seldom cause problems because they can't grow if they're exposed to oxygen. If the spores don't grow, then they can't produce the toxins that make us sick.

However, when garlic containing the bacteria is covered with oil, there's no oxygen present. That means conditions are ripe for the spores to grow and produce toxins. You can slow down the growth of bacteria (and the production of toxins) by refrigerating the product, but this may not be enough to stop it from spoiling.

What's worse is that there won't be any obvious signs that the garlic-in-oil is spoiled. You won't be able to tell if it's dangerous, because it will still look, smell and taste the same.

If you eat garlic-in-oil that contains the toxins, you can get botulism - a potentially fatal food poisoning that may cause the following symptoms:

Dizziness;
Blurred or double vision;
Difficulty in swallowing, breathing and speaking; or
Paralysis that gets worse with time.
Commercially Prepared Garlic-in-Oil
Commercially produced garlic-in-oil products have been linked to two outbreaks of botulism; one in Vancouver in 1985 and the other in New York in 1989.

In both outbreaks, people became seriously ill after eating something made with non-preserved garlic-in-oil that had not been stored at the proper temperature.

Since then, the commercial manufacturers of garlic-in-oil have adopted better preservation techniques to keep their products free of the toxins that cause botulism.

Check the label on commercially prepared garlic-in-oil products for sale. If salt or acids are in the list of ingredients, the product has been preserved. You don't need to worry about food poisoning as long as you follow directions for storing the product.

Health Canada's Initiatives
Health Canada continues to work closely with the food industry to ensure that commercially prepared garlic-in-oil products are safe. In addition, Health Canada is helping to get the word out to consumers about ways to make sure that homemade garlic-in-oil products are also safe.

If You make Garlic-in-Oil at Home
You can protect your family's health and reduce the chance of food poisoning by following these rules:

Prepare garlic-in-oil fresh, and use it immediately;
It's best to throw away any garlic-in-oil that's left-over. If you decide to store it, make sure it goes into the refrigerator right away, and use it within a week; and
Never store garlic-in-oil at room temperature. Throw away any that has been in the refrigerator for more than a week.
Need More Info?
For tips about the safe preparation of flavoured oils, look for a publication called "Put a Lid on It" (E. Topp, M. Howard, 1997 Macmillan, Canada).

For more information about the safety of any food product, contact your nearest Health Canada office, or the Canadian Food Inspection Agency.



Oil Infusions and the Risk of Botulism

Flavored oils can add excitement to salads, marinades and sauces but infused oils have the potential to support the growth of Clostridium (C.) botulinum. Although the oil by itself does not pose a risk for botulism, the trendy addition of vegetables, herbs and fruits to oils, to make an oil infusion, can make this product potentially unsafe.
Vegetables, herbs, and fruits are likely to have some degree of soil contamination, especially those that grow on or under the ground. Soil contamination introduces the possibility that C botulinum spores may be added as an unwelcome ingredient in a recipe. If the produce is put into an anaerobic environment, such as a container of oil, Botulism Toxin can be produced and botulism may result upon consumption. Several cases of botulism involving garlic-in-oil preparations brought this hazard to light in the 1980's. In 1985, Vancouver, BC, 37 people got botulism from a garlic-in-oil preparation. This was followed by a 1988 laboratory investigation into the survival of and toxin production by C botulinum in garlic-in-oil preparations. In 1989, 3 people in Kingston, NY, became ill, also from a garlic-in-oil infusion. Thus, in 1989 the FDA issued a ruling, ordering the removal from store shelves of all commercial garlic-in-oil preparations that lacked an acidifying agent, followed by a mandate requiring the addition of an acidifying agent (such as phosphoric or citric acid) to all commercial garlic-in-oil preparations. Acid prevents the growth of the C botulinum, so any spores that might be present in an infusion will not be able to flourish and produce toxin. The acid must be added as the recipe is being prepared.
Are people aware of the slight, but deadly risk presented when these oil infusions are not prepared properly? Consumers need to understand the potentially life-threatening hazard of oil infusions. Oil infusion recipes can still be tasty and safe as long as the following precautions are clearly stated and adhered to:

• Wash all soil-contaminated produce before adding it to an oil infusion,
• Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil,
• Keep oil infusions refrigerated in order to retard the growth of any microbes,
• Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop and,
• When in doubt, throw it out.

Source: Food Safety Notebook, Vol. 9, No. 4, April 1998.

Yup this is correct, I have this same article saved in my faves a few months ago and that's the reason why I make only make 2 oz at a time. It's enough for me to pre-poo with just once.

 

[Lucky's Mom]

Yup this is correct, I have this same article saved in my faves a few months ago and that's the reason why I make only make 2 oz at a time. It's enough for me to pre-poo with just once.

Yes! I just wanted to put it out there so we don't have any DH suing us about their spouses and Garlic!

 

[mommy2kaela]

After I had my daughter I took biotin to stop the shedding, it cost around $5 at the vitamin store. You can also find biotin or garlic shampoo at health food stores but bioting for sure will help with it if its an internal problem. nioxin is a good shampoo they sell it at Sally's but if ur shedding try a natural soap free shampoo. and oil your scalp with vitamin e and olive oil walmart sells it in botles or you can break open capsules. The Vitamin e will make ur hair stronger. Even better just buy a good hair, skin nails vitamin they have biotin and sometimes MSM.

 

[mommy2kaela]

You're welcomed AJJ.

Here is a link you might find helpful it says its normal to shed 50-100 ahirs a day.http://www.williamcollierdesign.com/hairloss_normal.html

 

[AtlantaJJ]

BE Careful!!!!!

Be sure to refrigerate your garlic oil..................and use it within a week.... My Garlic oil is a One Shot deal.... For one pre poo
http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php


The Issue
Garlic-in-oil is a popular homemade food item that can cause serious health problems if it is not stored properly. If you make and use this item at home, you can take steps to protect your family from the possibility of food poisoning.

Background
Garlic-in-oil is a mixture of vegetable oil and garlic, either whole, chopped or minced. When you make it at home and use it right away, it's a safe product. It's also safe if you keep it refrigerated on a continuous basis, and use it within a week.

The trouble starts if you store homemade garlic-in-oil at room temperature, or if you keep it in the fridge for too long. These actions could result in contamination of the product by the bacteria spores that cause botulism.

The Link Between Homemade Garlic-in-Oil and Botulism
The bacteria spores that cause botulism - Clostridium Botulinum - are widespread in nature, but they seldom cause problems because they can't grow if they're exposed to oxygen. If the spores don't grow, then they can't produce the toxins that make us sick.

However, when garlic containing the bacteria is covered with oil, there's no oxygen present. That means conditions are ripe for the spores to grow and produce toxins. You can slow down the growth of bacteria (and the production of toxins) by refrigerating the product, but this may not be enough to stop it from spoiling.

What's worse is that there won't be any obvious signs that the garlic-in-oil is spoiled. You won't be able to tell if it's dangerous, because it will still look, smell and taste the same.

If you eat garlic-in-oil that contains the toxins, you can get botulism - a potentially fatal food poisoning that may cause the following symptoms:

Dizziness;
Blurred or double vision;
Difficulty in swallowing, breathing and speaking; or
Paralysis that gets worse with time.
Commercially Prepared Garlic-in-Oil
Commercially produced garlic-in-oil products have been linked to two outbreaks of botulism; one in Vancouver in 1985 and the other in New York in 1989.

In both outbreaks, people became seriously ill after eating something made with non-preserved garlic-in-oil that had not been stored at the proper temperature.

Since then, the commercial manufacturers of garlic-in-oil have adopted better preservation techniques to keep their products free of the toxins that cause botulism.

Check the label on commercially prepared garlic-in-oil products for sale. If salt or acids are in the list of ingredients, the product has been preserved. You don't need to worry about food poisoning as long as you follow directions for storing the product.

Health Canada's Initiatives
Health Canada continues to work closely with the food industry to ensure that commercially prepared garlic-in-oil products are safe. In addition, Health Canada is helping to get the word out to consumers about ways to make sure that homemade garlic-in-oil products are also safe.

If You make Garlic-in-Oil at Home
You can protect your family's health and reduce the chance of food poisoning by following these rules:

Prepare garlic-in-oil fresh, and use it immediately;
It's best to throw away any garlic-in-oil that's left-over. If you decide to store it, make sure it goes into the refrigerator right away, and use it within a week; and
Never store garlic-in-oil at room temperature. Throw away any that has been in the refrigerator for more than a week.
Need More Info?
For tips about the safe preparation of flavoured oils, look for a publication called "Put a Lid on It" (E. Topp, M. Howard, 1997 Macmillan, Canada).

For more information about the safety of any food product, contact your nearest Health Canada office, or the Canadian Food Inspection Agency.



Oil Infusions and the Risk of Botulism

Flavored oils can add excitement to salads, marinades and sauces but infused oils have the potential to support the growth of Clostridium (C.) botulinum. Although the oil by itself does not pose a risk for botulism, the trendy addition of vegetables, herbs and fruits to oils, to make an oil infusion, can make this product potentially unsafe.
Vegetables, herbs, and fruits are likely to have some degree of soil contamination, especially those that grow on or under the ground. Soil contamination introduces the possibility that C botulinum spores may be added as an unwelcome ingredient in a recipe. If the produce is put into an anaerobic environment, such as a container of oil, Botulism Toxin can be produced and botulism may result upon consumption. Several cases of botulism involving garlic-in-oil preparations brought this hazard to light in the 1980's. In 1985, Vancouver, BC, 37 people got botulism from a garlic-in-oil preparation. This was followed by a 1988 laboratory investigation into the survival of and toxin production by C botulinum in garlic-in-oil preparations. In 1989, 3 people in Kingston, NY, became ill, also from a garlic-in-oil infusion. Thus, in 1989 the FDA issued a ruling, ordering the removal from store shelves of all commercial garlic-in-oil preparations that lacked an acidifying agent, followed by a mandate requiring the addition of an acidifying agent (such as phosphoric or citric acid) to all commercial garlic-in-oil preparations. Acid prevents the growth of the C botulinum, so any spores that might be present in an infusion will not be able to flourish and produce toxin. The acid must be added as the recipe is being prepared.
Are people aware of the slight, but deadly risk presented when these oil infusions are not prepared properly? Consumers need to understand the potentially life-threatening hazard of oil infusions. Oil infusion recipes can still be tasty and safe as long as the following precautions are clearly stated and adhered to:

• Wash all soil-contaminated produce before adding it to an oil infusion,
• Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil,
• Keep oil infusions refrigerated in order to retard the growth of any microbes,
• Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop and,
• When in doubt, throw it out.

Source: Food Safety Notebook, Vol. 9, No. 4, April 1998.

Oh my!! Thank you so much for sharing that with me!

I'll make one batch at a time then...I had no idea!!!

 

[AtlantaJJ]

Yup this is correct, I have this same article saved in my faves a few months ago and that's the reason why I make only make 2 oz at a time. It's enough for me to pre-poo with just once.

Yes! I just wanted to put it out there so we don't have any DH suing us about their spouses and Garlic!

Here is a link you might find helpful it says its normal to shed 50-100 ahirs a day.http://www.williamcollierdesign.com/hairloss_normal.html

All three of you are so beautiful and resourceful !! Thank you!!

 

[Aggie]

Yes! I just wanted to put it out there so we don't have any DH suing us about their spouses and Garlic!

I feel you honey, I feel you.

 

[Aggie]

Here is a link you might find helpful it says its normal to shed 50-100 ahirs a day.http://www.williamcollierdesign.com/hairloss_normal.html

Thanks for the link mommy.

 

[Lucky's Mom]

All three of you are so beautiful and resourceful !! Thank you!!

Of course!
That is the true heart of this site...............