How to Remove Product Build up From the Hair

All of those commercial products that we all have been using to make our hair “look good” can build up over time, because they often contain waxes, synthetic silicones, and silica that coats our hair.

Even if you are already using more natural products it can be iron and calcium deposits from hard water or sebum secretion on the scalp that are not helping you to have a healthy hair.

Build up can make adjusting to natural shampoo bars especially frustrating.

These substances are hard to remove from our hair and scalp, the best way to remove product buildup from the hair is to provide a good natural in-depth cleansing.

🌿Apple Cider Vinegar

Using apple cider vinegar is a great way to remove product buildup.  You just need to wash your hair, as usual, rise with a mix of 2-4 tbsp apple cider vinegar with 1/2 litre cool/warm water let the mixture sit on your hair for 1-2 minutes and then rinse thoroughly.

🌿Lemon Juice

You can use lemon juice just like you use the apple cider vinegar. Mixing 2-4 tbsp tablespoons of lemon juice with 1/2 litre cool/warm water. 

After the shampoo, rinse your hair and massage your scalp working through your hair. Allow it to soak in for 2-3 minutes, then wash it out with a good water rinse.

🌿Baking Soda

Baking soda is another great way to remove product build up from hair. Baking soda naturally lifts grease and product residue from your hair.

Combine 1 tablespoon baking soda with 1 – 2 cups warm water in a spray bottle or cup and rinse on your hair and work it through. Then rinse thoroughly with warm water, then shampooing as usual.

Removing product build up is essential for keeping your scalp and hair clean and healthy. 

What are your secrets to remove build up? Let me know everything 🙂 🌿💚

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Apple Cider Vinegar Hair Rinse

Despite the fact that sounds a bit weird to use Vinegar on your Hair, it is not a joke, it’s actually something that you should consider. If you never tried it, I’m sure you probably are a bit skeptical, to say the least 🙂

After starting making my own apple cider vinegar at home, I started to get more and more interested about its benefits for the health, hair, and skin. And one thing let to the other I said goodbye to the traditional conditioners and shampoos for god.

Now I use apple cider vinegar (ACV) to rinse my hair and works wonderfully. It is one of my favorite ways to keep my hair healthy, detangled, and shiny.And I assure you 100% that after you rinse out the vinegar from your hair and your hair dries, it will no longer smell like vinegar at all.

And I assure you 100% that after you rinse out the vinegar from your hair and your hair dries, it will no longer smell like vinegar at all.

Apple cider vinegar is simply the by-product of the fermentation of apples.

Choose the right Apple Cider Vinegar

You can do the vinegar easily at home or you can buy it at any supermarket or health store, the best ones to use on your hair are the ones that are organic, raw and unfiltered.

How To Do an Apple Cider Vinegar Rinse

Mix:  2-4 tbsp apple cider vinegar  + 1/2 liter cool/warm water

(Ues more vinegar for oily hair or dandruff, less vinegar for dry hair, but you can adjust this blend over time to see what works best for you)

  1. Use the shampoo,
  2. Rinse your hair,
  3. Mix the apple cider vinegar and water, in a bottle or jar,
  4. Pour the rinse over your entire scalp, allowing the mixture to run through,
  5. Let the mixture sit on your hair for 1-2 minutes,
  6. Rinse out the vinegar.
Reasons to do an ACV hair rinse
  1. It helps to balance the pH of the hair.
  2. It has antibacterial and antifungal properties
  3. prevents and helps with dandruff
  4. removes build-up
  5. great natural detangler
  6. stimulate hair growth
  7. can prevent hair loss

Please share any experiences or questions, I’d really love to hear from you! 💙🌱

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Homemade raw apple cider vinegar (vinagre de maçã)

IMG_6394Making your own apple cider vinegar it’s easy and inexpensive, but takes time.

  • 3 apples (peeled if not organic) or 6 apples if you are using just the scraps.
  • 3 tsp brown sugar
  • filtered water (just enough to cover the apples – and ensure they are submerged )

Wash and chop your apples into small pieces and place them in a sterilized* wide mouth jar.

Stir the sugar into the water until it’s mostly dissolved, and pour over the apples until they are completely submerged.

Weigh down the apples* and make sure there are no apples exposed to the air because they will get mouldy.

Cover the jar with a cheesecloth,  paper towel or even a coffee filter so the liquid can release the gasses created during the fermentation process and to keep out the fruit flies. Hold it with a rubber band.

Store in a dark and warm place for ~3 weeks. Check on it every few days to make sure the apples are staying under water.

After 3 weeks, strain out the liquid and discard the apples. Return the liquid to the jar and cover it again and leave it in the same place for  3 to 4 weeks more, to continue to ferment until it becomes vinegar.

The best way to see if its ready is to taste it and see if you like the acidity, as it is. But you will also feel the unmistakable vinegary smell. If you think is not ready yet simply allow it to sit a bit longer.

When the acidity is good for you and you are happy with the taste, transfer it to a bottle with a lid and begin using it.

Notes:
  • * The apple pieces tend to float to the surface, but that can’t happen, because the apples will get mouldy so use something to keep them submerged under the water. You can use a fermentation weight or a smaller glass jar and set it on top of the apples.
  • If you see any mold discard and start over.
  • Bubbles mark the start of the fermentation process.
  • The white scum that forms on top of your ferment is good. It is a natural outcome of the fermentation.
  • If a gelatinous blob/scoby develops on the top of your vinegar, that is the “mother”. If you are planning to carry on making your own vinegar put it in a glass jar, covered with 1/2 inch of the vinegar and keep it in the fridge for your next batch.
How to sterilise jars *

Wash, rinse and drain the jars.

Put the jars in a large pot of boiling water for 10 minutes. Then drain upside down on a clean tea towel and dry in the oven.

PT:

Fazer o nosso próprio vinagre de maçã é fácil e barato, mas leva algum tempo.

  • 3 maçãs (descascadas, se não forem orgânicas) ou cascas e caroços de 6 maçãs 
  • 3 colheres de chá de açúcar mascavo
  • água filtrada (apenas o suficiente para cobrir as maçãs – e garantir que elas estejam submersas)

Lavar e cortar as maçãs em pedaços pequenos e colocá-las num franco de boca larga esterilizado*.

Misturar o açúcar na água até que esteja dissolvido e despejar sobre as maçãs até que estejam completamente submersas.

Certifica-te que não há maçãs expostas ao ar *, elas tem de estar completamente submersas caso contrario vão ganhar bolor.

Cobrir o frasco com pano ou um filtro de café, para que o líquido possa liberar os gases criados pelo processo de fermentação e para manter afastadas as moscas da fruta. Segurar com um elástico.

Guardar o franco num local escuro e quente por cerca de 3 semanas. Espreitar de vez em quando para confirmar se as maçãs estão debaixo de água.

Após 3 semanas, filtrar o liquido e descartar as maçãs. Depois colocar o liquido novamente no frasco, cobrir e deixar no mesmo lugar por mais 3 a 4 semanas, para continuar a fermentar até que se torne vinagre.

A melhor maneira de ver se o vinagre está pronto é prová-lo e ver se a acidez está boa.

Contudo, quando está pronto também se sente o inconfundível cheiro de vinagre. Se achares que ainda não está bom, deixe-o ficar um pouco mais tempo a fermentar.

Quando a acidez e o sabor estão ao teu gosto, transfere para uma garrafa com tampa e esta pronto a usar.

Notas:
  • *Os pedaços de maçã tendem a flutuar, mas isso não pode acontecer, porque as maçãs ganharão bolor. É essencial usar algo para mantê-las submersas na água. Pode-se usar um peso de fermentação ou um frasco de vidro mais pequeno e colocá-lo em cima das maçãs para mantê-las submersas.
    Se as maças começarem a ganhar bolor, é preciso deitar tudo fora e começar de novo.
  • Bolhas de ar marcam o início do processo de fermentação.
  • A espuma branca que se forma no topo é boa. É um resultado natural da fermentação e é o que forma a “mãe” passadas poucas semanas.
  • Se uma bolha gelatinosa se desenvolve no topo do vinagre, essa é a “mãe”. Se estás  a planear continuar a fazer o teu próprio vinagre, coloca a “mãe” num franco de vidro, coberto com  vinagre e guarde-a no frigorifico para o próximo lote.
Como esterilizar frascos *

Lavar os frascos e enxaguar bem. Colocar os frascos numa panela grande de água a ferver por 10 minutos. Depois deixar escorrer de cabeça para baixo numa toalha limpa e secar o restante no forno.