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Are you one of those people who started using protein treatments (for example, the gelatine treatment from this blog) and find that, at some times of year, the effects wear off quickly. But you don't want to do the whole treatment over  - especially if you're one of those people who leaves it on for an entire hour! Here's a way to get a respectable dose of protein with relatively litte effort. Keep that low-frizz wave and curl definition going strong. Do-It-Yourself Protein Additive for Conditioner ©Science-y Hair Blog 2013 Mix up this gelatine base (instructions below): 1 packet Knox Unflavored gelatine (or any unflavored gelatin 0.25 oz, 7.25 g or 2 1/2 teaspoons) 1/2 cup distilled water ©Science-y Hair Blog 2013 Mix the gelatine and water (room temperature water) and then pop it in the microwave for about 30 seconds - or  heat the water to boiling and then add it to the gelatine. Cool until cool enough to touch. Now - refrigerate this mixture. This is 6% protein. To use ...

For this recipe, I was trying to keep what I like about Garnier Fructis Pure Clean Gel and leave what I don't like about it (the scent, too much glycerin and sorbitol, the silicate clay ingredient that is tricky to use). ©Science-y Hair Blog 2013 A quick scan of the ingredients and I ruled out the things I didn't want to bother with and that aren't easy to get and formulate with. You can find all these ingredients at drugstores or grocery stores. This recipe is extremely simple, and very good for helping your hair form nice chunky waves and curls - it made mine less frizzy than usual. It has medium hold on its own. If you want more hold, layer some strong-hold gel over it. ©Science-y Hair Blog 2013 The ingredients: Water: Solvent, dliutent Xanthan gum: Creates a thick "gel," provides medium hold with humidity-resistance, may slow water loss. Glycerin(e): Humectant, binds water, boosts curls (for some folks). Acacia gum:  Optional. Adds a bit of "crunch...

Here are some tips and tidbits about my gelatin protein treatment recipe: ©Science-y Hair Blog 2013 Concentration If you use a whole packet of Knox gelatine (2 1/2 teaspoons, 0.25 ounces or 7.2 grams) in 1/4 cup (60 ml) water that is 12% protein. Which is a lot. And this is only if your finished product is 1/4 cup, including anything else you add. 2 1/2 teaspoons gelatine in 1/3 cup water is 9% protein. 1 1/4 teaspoons gelatine (half a packet of Knox) in 1/4 cup water is 6% protein 2 1/2 teaspoons gelatine in 1/2 cup water is also 6% protein. Protein additives for hair products are usually recommended at a use rate of 2-5%. If the protein in your conditioner is listed before the preservatives, it is probably around 1-2%. If it is listed after the preservatives, it is probably at a concentration of 1% or less. Bear in mind that not all proteins behave the same in all hair types. Different proteins work better with different hair. ©Science-y Hair Blog 2013 How long do I leave i...

I decided that I wanted to be able to make my gelatin protein treatment for hair in less than a minute (and not wait for it to cool) because I'm always rushing to get in the shower. Impatience can be a virtue if it means you come up with a faster way to mix up a PT! You need a microwave oven for this. Here's what you do: Mix gelatin and about 3/4 of the   cold  water you plan to use in a microwave-safe cup. Let it sit for about 30 seconds. Then microwave for 20-40 seconds. Long enough to dissolve the gelatin so there are no tiny gelatin grains (or flakes) visible. Add the remainder of the water to help cool down the mixture before adding other ingredients and applying. Recipe is in the link below. ------------------------------------------- This protein treatment recipe is STRONG! Not for the faint of heart nor for the hair protein-treatment-newbie. If you're not yet sure about how your hair reacts to protein - use a much smaller amount of gelatin than stated. This recipe d...

This recipe is a curl-enhancing, super-thick gel which doesn't require straining like flaxseed gel does. It encourages waves and curls and adds volume, but leaves hair very soft and has medium hold. Xanthan gum and Guar gum can be found in the gluten-free baking section of large grocery stores, or in natural food stores (or online). Sometimes natural food stores have bulk spices and you can buy these products in small amounts. This is a good product alone for soft hair, or can be used under a strong-hold gel as a curl enhancer, or mixed with it for more hold. It's very much like my flaxseed gel recipe #1 (mid-page) - but without the flaxseeds. ©Science-y Hair Blog 2013 Time to make gel: About 10 minutes. It must cool a little before adding the final ingredient. Freshly made gel, cooling in the sink. You need a double boiler for the best result - put a metal or glass bowl into a saucepan with water (water should touch the bottom of the bowl, bowl should not touch the bottom of t...

I make almost all my own hair products. They are not all made from “natural” or food-type ingredients. That doesn’t bother me, I’m fairly chemical-literate. I also am allergic or sensitive to ingredients in many hair and skin products. So when I feel bad that I cannot try the new, pretty hair product that promises to transform my hair from “Plain Jane” to “Magazine Cover ” or I can no longer buy a product I liked – I remind myself of these things. ©Science-y Hair Blog 2013 Homemade hair gel Reasons to make your own hair gel: ·        You control the ingredients. Leave out the itchy or smelly ingredients, or the   ones that cause build-up. It’s tailored for your hair and scalp. ·        You control the “hold” so you can have the same gel with medium, light, or strong hold, depending on your mood or the style you have in mind. ·        You can adapt the product to your needs for the season or oc...

First off -  think of your hair not as a fiber like yarn because hair is more complex. Think of the inside of your hair like string cheese - protein which is flexible and retains water - it will swell when wetted. Then think of the cuticle as though you glued several layers of tiny, overlapping shingles to the outside of the cheese. You've used proteins and amino acids and lipids (fats) to glue all this together. It's flexible - but it's also prone to damage because proteins and fats do break down. Your hair's porosity is probably not the same at the roots as at the ends, the ends are usually more porous. "Pores" are openings in the cuticle layer(s) - whether they are chipped or torn cuticle scales (imagine torn or ripped-off shingles), or cracked, shrunken and fused, or simply not glued down very well. Any of these situations leads to a less-protected hair cortex - which means your interior of string cheese will dry out more quickly. ©Science-y Hair Blog 2013...