Scientists discover a simple way to cook rice that could halve the calories

Your favourite staple just got healthier.

Rice is a mainstay of dozens of different cuisines around the world, and pretty much the fuel that keeps uni students alive (alongside instant noodles). But although the versatile grain is cheap and easy to cook, there's one big issue with it - it's not that great for you. In fact, one cup of cooked rice contains around 240 starchy calories that can be quickly converted into fat if they're not burnt off.

But now researchers in Sri Lanka have discovered a new, simple way of cooking the grain that dramatically cuts its calories by as much as 50 percent, and also offers some other important health benefits. And we're never going to cook rice any other way again.

All you need to do is get a pot of water boiling, but before adding your raw rice, you add coconut oil - about 3 percent of the weight of the rice you're going to add. So that's roughly a teaspoon for half a cup of rice, explains Sudhair James, an undergraduate chemistry student from the College of Chemical Sciences in Sri Lanka, who led the research with his supervisor. He presented the work at the National Meeting and Exposition of the American Chemical Society on Monday.

"After it was ready, we let it cool in the refrigerator for about 12 hours. That's it," James told Roberto A. Ferdman from The Washington Post. To eat it, you simply pop it in the microwave and, voila, you have a "fluffy white rice" that's significantly better for you.

Simple, right? But the process actually involves some pretty fascinating food chemistry. At the heart of the technique is the fact that not all starches are created equal.

There are two main types - digestible starches, which our bodies quickly turn into glucose and store as fat if we don't burn it up; and resistant starches, which aren't broken down into glucose in the stomach, so they have a lower calorie content. They instead pass through to the large intestine, where they act more like a dietary fibre and can provide all kinds of useful gut benefits.

Although a lot of starchy foods, such as potatoes and rice, start out containing a lot of resistant starches, depending on how we cook them, they often end up chemically changing before we eat them so that they're mostly digestible starches.

Researchers had previously noted that, strangely enough, fried rice and pilaf style rice both seem to have more resistant starch than the more commonly prepared steamed rice. And a study last year also showed that letting pasta cool down before reheating and eating it greatly increased the content of resistant starch. So James and his supervisor Pushparajah Thavarajah wanted to investigate further.

They tested eight different ways of cooking rice on 38 different types of the grain found in Sri Lanka, and they discovered that by adding a fat such as coconut oil before cooking, and then immediately cooling the rice, they could change the starch composition of the end result so that it contained more resistant starch. 

The oil works by interacting with the starch molecules and changing its architecture. "Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch,"explained James in a press release. And he notes that heating the rice back up afterwards doesn't change the resistant starch levels. 

So far the duo has only measured the specific chemical outcomes in the variety of rice that initially had the worst starch content, but they found that they were able to reduce the amount of digestible starch 15 fold. This was also associated with a 10 to 15 percent reduction in calorie content.

James and Thavarajah will now begin testing the process on the naturally best strain of rice, Suduru Samba, which they believe will result in a 50 to 60 percent drop in calories. They're also experimenting with using other types of lipids, such as sunflower oil.

This new cooking technique could lead to new pre-packed rice that's already been cooked in fat and cooled, and is ready to microwave with dramatically less calories than current products. 

And, even more importantly, the team now believe that the same technique could be used to make other starchy foods that we love more healthy. "It's about more than rice," Thavarajah told Ferdman. "I mean, can we do the same thing for bread? That's the real question here."

Not to discount your amazing work, team, but I think the real question here is can we do the same thing for potatoes? Because if we can somehow create fries with half the calories, I'm pretty sure I'll be set for life.

Watch this :

http://youtu.be/rzH-ahH6QD0

The Cancer Oxygen Connection: Oxygen to Kill Cancer

Current figures around the world show that you (and everyone you know) have a 50/50 chance of getting cancer.

You need to swing the odds in your favor and there is a wonderful element that can help you do it. You can use oxygen to kill cancer cells. Sound ridiculous? Intuitively, you would think that a cancer cell that didn’t get enough oxygen would shrink and die…but that isn’t the case at all.

Oxygen to Kill Cancer: What is Oxygen Therapy?

When you mention “oxygen therapy” in the medical community, the skeptics like to point out that none have been proven successful in all cases.

However, if there is one thing you can trust the cancer organizations to get right it’s statistics. Their statistics on the mortality rate of cancer proves that traditional therapies aren’t exactly 100% successful either.

The difference between alternative therapies as opposed to the go-to traditional cancer modalities (surgery, chemotherapy, and radiation) is that they aren’t dangerous. Even if they fail, they aren’t going to add to the problem or kill you.

Unlike chemo and radiation, your body will not be a wasteland that is unable to defend itself from the common cold, much less cancer.

Cancer cells are not like any other cells in the human body. The way they metabolize and create energy for living and multiplication is unique and dangerous. Normal cells love oxygen but cancer cells do not – they prefer glucose (sugar).

A German doctor named Otto Warburg was awarded the Nobel Prize in 1931 for his research proving that cancer cells use a form of non-oxygen metabolism to survive.

Oxygen provides far less fuel for cancer cells than glucose (only 2 energy molecules instead of 36 with sugar). Therefore, filling your body with more oxygen is a smart and safe method to fight cancer.

Forms of Oxygen Therapy

There are several different oxygen therapies you might consider.

Hyperbaric oxygen is a mechanism that increases the pressure of oxygen forcing more into the blood and tissues. This method is seldom used in the treatment of cancer.

Oxygen flooding is increasing oxygenation through the use of peroxide and ozone. The two substances are super-charged with oxygen and deliver a high-impact yield.

Finding an alternative practitioner to perform oxygen flooding is the key to success.

Though neither peroxide nor ozone is as dangerous as chemotherapy, they can still be harmful if used incorrectly. They are delivered through an intravenous line or by removing your blood, oxygenating it, and returning it to your body. The latter method is safer, in my opinion. Other routes of administration may sound strange (and scary) but are valid and effective.

Rectal insufflation is when ozone and peroxide are given rectally. One of the best benefits of this method is that it prevents the coughing reflex that sometimes occurs when patients receive ozone intravenously. This technique can also be used vaginally. The most important thing is to get high doses of oxygen into the body where it can cause cancer cells to wither and die.

I prefer an intravenous method to others because I’m able to visually evaluate my patient’s blood as the oxygen is increased. Venous blood is a dark purple before therapy but once oxygen is administered, the blood turns bright scarlet.

Initial scheduling of treatments is daily ( more than once a day if the patient is in mortal danger), then twice a week, and finally scaling it down to once a week as the condition improves and recovery takes hold. Ultimately, I hope to never see a patient in my office again after they win their fight against cancer!

No Need to Fear

Despite claims from the pharmaceutical establishment that oxygen therapy is dangerous – where they point to one patient who died (from his cancer, by the way) – there is no need to be afraid of this modality.

The antiquated methods of treating cancer have not improved. Patients die every single day after cancer treatments that include surgery, chemotherapy, and radiation therapy. Yet, they are still administered.

There are not more people living after a bout with cancer because radiation is suddenly better. No. They’re reading and paying attention to their body. Cancer is caught sooner and treated.

Informed patients…that is why cancer doesn’t claim more lives.

Using oxygen to kill cancer is practiced around the world with excellent results. Choose your practitioner wisely through the International Oxidative Medicine Association (IOMA) – and still check them out. Always consult with your healthcare practitioner before hand to determine if this option is right for you.

Just because it isn’t the “norm” does not mean it doesn’t work. Think of the damage radiation and chemotherapy does to every cell in your body…and yet millions submit to the treatments every year! Why not try something that occurs naturally in the world around you?

How Turmeric Can Prevent Cancer

With over 100 different types of this life threatening disease, it sometimes seems like getting a cancer diagnosis may be inevitable.  The latest 2014 statistics from the American Cancer Society, cancer causes nearly 1 out of 4 deaths in the United States.

However, emerging research studies prove that your diet plays a vital role in preventing cancer.  One common kitchen ingredient that you can add to your anti-cancer diet today isturmeric.

Studied extensively by the University of Texas and Memorial Sloan Kettering Cancer Center the bright yellow-orange earthy tasting Asian spice commonly found in curry is now a well-known cancer preventing food.

These groundbreaking studies found that turmeric might just be one of the most effective common ingredients in the world for keeping you healthy and cancer-free.  If you still are not convinced, then keep reading to discover for yourself the top five health benefits of this cancer-fighting rhizome.

1. Powerful Medicinal Properties
Turmeric a member of the ginger family been used for centuries in traditional Ayurvedic and Chinese medicine.  With its anti-inflammatory, antioxidant, antimicrobial, hepatoprotective, immunostimulant, antiseptic, and antimutagenic properties – it’s been used in the treatment of digestive disorders, liver problems, skin diseases, wounds, parasites, and periodontal diseases.  Did you know…that turmeric can also be used as a mouth wash.

2. Anti-Inflammatory Properties
Chronic inflammation is believed to play a role in virtually every chronic disease in the Western hemisphere.  Cancer, metabolic syndrome, heart disease, and cognitive disorders such as Alzheimer’s disease have all been linked to chronic inflammation.

Inflammation and cancer have a circular relationship – meaning that inflammation in the body can create cancer and excess inflammation fuels cancer growth.

In countries where turmeric is heavily consumed the incidence of cancer is significantly lower.  The effects of turmeric’s anti-inflammatory properties were examined on inflammatory cell factors NF-kB and STAT3, turmeric rather than pure curcumin inhibited these factors that accelerate inflammation.

Turmeric contains over 300 bio-active components, the focus of most research studies has been centered around curcumin.  Curcumin has potential 150 therapeutic uses.  Imagine the healing potential of turmeric that could be unleashed once its other active compounds are studied!  In fact, turmeric has been proven to work as well and better than many over-the-counter anti-inflammatory drugs.

3. DNA Control of Cancer Cells
Cancer cells are just like every other cell in the human body in that they contain DNA.  Their DNA regulates growth and development, a one millimeter cluster of cancerous cells typically contains somewhere in the ball park of a million cells, and on average, takes about six years to get to this size.

Most tumors can’t be detected by traditional testing until it spreads the one millimeter mark, meaning that cancer cells often go undetected for several years.  By adding turmeric to your daily cancer prevention diet, you may be able halt the growth and spread of cancer cells since curcumin alters DNA instructions of cancer cells and effectively induces cellular death in cancer cells.

4. Prevents Angiogenesis
Angiogenesis is a physiological response in which your body creates new blood vessels when new tissues form inside of your body.  Through angiogenesis, newly formed tumors and cancer cells develop the additional blood supply they need to grow.

Cancer cells cannot rapidly spread or even survive without a blood supply and turmeric has the ability to prevent angiogenesis within your body.  There are a number of powerful anti-cancer foods  that can starve cancer cells.

5. Increases the Antioxidant Capacity of the Body
Highly reactive compounds known as free radicals are created in your bloodstream daily through environmental pollution, stress, personal care products, and chemical exposure.

These free radicals create cellular damage.  They weaken cell structure and integrity paving the way for chronic diseases and cancer.  Turmeric contains three powerful antioxidants known as curcuminoids (demethoxycurcumin, bisdemethoxycurcumin and acetylcurcumin) that remove and repair the damage caused by free radicals.

The spice also contains other potent antioxidants and is 5 times stronger than vitamins C and E.  These antioxidants found in turmeric can boost your body’s production of one of the Master Antioxidant glutathione, which is vital for cellular health and immune system function.

Vegetarian in Singapore. Omg! There's so many!

The whole Fortune Center (almost) are cater for Vegetarian!!

Fortune Center 

Clementi 

Tian En 

The vegetarian stall in inside this foodcourt (Food Pavillion)

Fortune Centre

Suntec city. 

Bedok interchange 

Bencoolen street

Raffles place

Rozy SQ 

Real food

My fav joint @AMK

AMK

Why Turmeric May Be The Vegetarian's Best Friend

The world's most extensively researched spice continues to prove itself capable of remarkable therapeutic properties, with the latest study showing it may compensate for one of the plant-based diet's most heavily debated shortcomings: DHA omega-3 fatty acid deficiency.

Turmeric May Boost Vegetarian Brain's Omega-3 (DHA) Levels, NIH Research Reveals

A fascinating new study on the golden-hued polyphenol found in turmeric root known as curcumin reveals a new mechanism by which this extensively studied phytocompound may alleviate cognitive disorders, especially in vegetarians and vegans. 

In the National Institutes of Health funded study titled, "Curcumin boosts DHA in the brain: Implications for the prevention ...," researchers found that curcumin enhances the biosynthesis of the essential fatty aciddocosahexaenoic acid (DHA) in the rat brain. DHA deficiency is quite common and can have a wide range of adverse consequences to the optimal functioning of the brain. If this animal study's results are applicable to human physiology and metabolism, it may contribute significantly to validating the role of vegetarianism or a more plant-centric diet in human nutrition.

Curcumin has been the subject of over 7,000 published studies in the past 45 years, over 1500 of which can be found on the GreenMedInfo.com database showing its potential therapeutic value in over 600 health conditions, making it possibly the world's most important herbal compound.

According to the study,

"Docosahexaenoic acid (DHA, C22: 6n-30) is the most prevalent omega 3 (n-3) fatty acid in brain tissue, and its deficiency is linked to several neurocognitive disorders such as anxiety-like behavior [1, 2], Alzheimer's disease [3], major depressive disorder [4], schizophrenia [5] with psychosis [6] and impaired attention [7, 8]. Extensive reports using rodent models have identified that deficiency of DHA during growth and development causes significant learning and memory impairments [2, 9-12]. In addition to being critical for brain development [13-17] dietary DHA is particularly important during challenging situations such as aging [18-21], or brain injury [22, 23]. Notably, low levels of DHA are associated with generalized anxiety [4] and supplementation with DHA has been shown to have anxiolytic effects [24-27]. Thus, n-3 fatty acids play a critical role in brain health and the overall prevention of cognitive disease."

Mammals must either consume DHA from animal sources (e.g. wild fish, grass fed meat) or synthesize it from plant-based omega-3 fatty acid precursors such as α-linolenic acid, as commonly found in flaxseed, walnuts and chia seeds. DHA synthesis occurs primarily in the liver, with the brain capable of producing only a limited quantity. Vegetarians and vegans generally have reduced blood plasma levels of DHA compared to omnivores. And yet, despite the low levels of DHA in a plant-based diet the researchers pointed out: "[M]any populations thrive on an entirely plant based diet and are able to obtain adequate levels of DHA to support cognitive development and plasticity." Because of this seeming contradiction the researchers hypothesized that other food components in the vegetarian diet "might enhance the conversion of DHA from n-3 precursors." They also noted that animal studies showing cognitive impairment associated with DHA deficiency is not congruent with human data reporting the normal cognitive abilities of vegetarians. This discrepancy lead them to conduct their investigation with the purpose of determining "whether components commonly consumed in traditional vegetarian diets could enhance DHA content in the brain and the synthesis of DHA from plant-based sources."

The study revealed three principal findings:

• Curcumin enhances the synthesis of DHA from its precursor, α-linolenic acid (C18: 3n-3; ALA) and elevates levels of enzymes involved in the synthesis of DHA such as FADS2 and elongase 2 in both liver and brain tissue
• Curcumin increases DHA synthesis in the liver
• Treatment with curcumin and ALA resulted in elevations in brain DHA and were associated with reduced anxiety-like behavior in rodents

They concluded their study with the following summary:

"Taken together, these data suggest that curcumin enhances DHA synthesis, resulting in elevated brain DHA content. These findings have important implications for human health and the prevention of cognitive disease, particularly for populations eating a plant-based diet or who do not consume fish, a primary source of DHA, since DHA is essential for brain function and its deficiency is implicated in many types of neurological disorders."

The researchers pointed out that the observed curcumin-induced increases in DHA levels may be an indirect result of reduced oxidative stress and anti-inflammatory properties of curcumin:

"For example, oxidative stress is inversely related to liver FASD2 and Δ5 desaturase activities [enzymes involved in DHA synthesis] and it has been hypothesized that reduction in plasma antioxidant activity may promote the direct inactivation or reduced expression of liver FASD2 [110]. Thus, the effect of curcumin on levels of FASD2 may be indirectly related to its antioxidant properties."

Discussion

This study has significant implications for the ongoing debate between those in the ancestral nutrition (e.g. Paleo diet) versus plant-based (e.g. vegan) philosophical camps. According to prevalent beliefs regarding our recent evolutionary history as hunter-and-gatherers, interrupted only 10,000 years ago during the transition from the Paleolithic (Stone Age) to Neolithic cultural modes, we require a certain amount and type of animal food in order thrive. If this new research is found to be relevant to human nutrition, our suboptimal genetic potential to convert plant derived omega-3 fats to DHA may be mitigated or compensated for with the use of special 'plant allies' such as turmeric. Indeed, a growing body of research now indicates that many of our supposed genetic limitations are compensated for epigenetically through microbes in our body that help us to generate vitamins, fatty acids, enzymes, immune compounds, neurotransmitters, etc., which our eukaryotic cells alone are incapable of meeting the sufficient demand for. Ultimately, this research sheds light on just how little we still know about our metabolic needs and capabilities and the profound complementarity and dialog that occurs between the animal and plant kingdoms in the realm of nutrition – a field of study still in its infancy.

Scientists have discovered a simple way to cook rice that dramatically cuts the calories

Rice, the lifeblood of so many nations' cuisines, is perhaps the most ubiquitous food in the world. In Asia, where an estimated 90 percent of all rice is consumed, the pillowy grains are part of almost every meal. In the Caribbean, where the starch is often mixed with beans, it's a staple too. Even here in the United States, where people eat a comparatively modest amount of rice, plenty is still consumed.

Rice is popular because it's malleable—it pairs well with a lot of different kinds of food—and it's relatively cheap. But like other starch-heavy foods, it has one central flaw: it isn't that good for you. White rice consumption, in particular, has been linked to a higher risk of diabetes. A cup of the cooked grain carries with it roughly 200 calories, most of which comes in the form of starch, which turns into sugar, and often thereafter body fat.

But what if there were a simple way to tweak rice ever so slightly to make it much healthier?

An undergraduate student at the College of Chemical Sciences in Sri Lanka and his mentor have been tinkering with a new way to cook rice that can reduce its calories by as much as 50 percent and even offer a few other added health benefits. The ingenious method, which at its core is just a simple manipulation of chemistry, involves only a couple easy steps in practice.

"What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you're going to cook," said Sudhair James, who presented his preliminary research at National Meeting & Exposition of the American Chemical Society (ACS) on Monday. "After it was ready, we let it cool in the refrigerator for about 12 hours. That's it."

How does it work?

To understand what's going on, you need to understand a bit of food chemistry.

Not all starches, as it happens, are created equal. Some, known as digestible starches, take only a little time to digest, are quickly turned into glucose, and then later glycogen. Excess glycogen ends up adding to the size of our guts if we don't expend enough energy to burn it off. Other starches, meanwhile, called resistant starches, take a long time for the body to process, aren't converted into glucose or glycogen because we lack the ability to digest them, and add up to fewer calories.

A growing body of research, however, has shown that it might be possible to change the types of starches found in foods by modifying how they are prepared. At the very least, we know that there are observable changes when certain foods are cooked different ways.

Potatoes, for instance, go from having the right kind of starch to the less healthful kind when they are cooked or mashed (sigh, I know). The process of heating and cooling certain vegetables, like peas and sweet potatoes, can also alter the amount of resistant (see: good) starches, according to a 2009 study. And rice, depending on the method of preparation, undergoes observable chemical changes. Most notably, fried rice and pilaf style rice have a greater proportion of resistant starch than the most commonly eaten type, steamed rice, as strange as that might seem.

"If you can reduce the digestible starch in something like steamed rice, you can reduce the calories," said Dr. Pushparajah Thavarajah, a professor who is supervising the research. "The impact could be huge."

Understanding this, James and Thavarajva tested eight different recipes on 38 different kinds of rice found in Sri Lanka. What they found is that by adding a lipid (coconut oil in this case, because it's widely used in Sri Lanka) ahead of cooking the rice, and then cooling the rice immediately after it was done, they were able to drastically change its composition—and for the better.

"The oil interacts with the starch in rice and changes its architecture," said James. "Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up."

So far they have only measured the chemical outcome of the most effective cooking method for the least healthful of the 38 varieties. But that variety still produced a 10 to 12 percent reduction in calories. "With the better kind, we expect to reduce the calories by as much as 50 to 60 percent," said James.

Cooking that can change the world

The prospect of lower calorie rice is a big deal. Obesity rates are rising around the world, particularly in the developing world, where people rely more heavily on cheaper food staples. China and India, which are already seeing rising obesity problems, are huge consumers of rice. Rice, of course, is not the sole cause of weight gain. But reducing the amount of calories in a cup of rice by even as little as 10 percent could have an enormous impact for future generations.

"Obesity has been a problem in the United States for some time," said Thavarajah. "But it's becoming a problem in Asia, too. People are eating larger and larger portions of rice, which isn't good."

The researchers still have to test the remaining varieties of rice, including Suduru Samba, which they believe will produce the largest calorie reduction. They also plan to experiment with oils other than coconut oil, like sunflower oil.

A world where commercially sold rice comes pre-cooked and with much fewer calories might not be that far off. People should already be able to replicate the process at home, although James warns the results might vary depending on the type of rice used. And there's good reason to believe the chemistry could be applied to many other popular but less-than-healthy foods.

"It's about more than rice," said Thavarajah. "I mean, can we do the same thing for bread? That's the real question here."

QUINOA SALAD WITH CREAMY BALSAMIC DRESSING

QUINOA SALAD WITH CREAMY BALSAMIC DRESSING

THIS RECIPE IS :

Dairy Free, Healthy, High Fiber, High Protein, Vegan

INGREDIENTS

Creamy Balsamic Dressing

1 shallot

2 cloves garlic

1/2 cup chopped red bell pepper

1 tbsp lemon juice

1 tbsp dijon mustard

1 tbsp maple syrup

1/2 cup balsamic vinegar

3/4 cup olive oil

2 sprigs fresh rosemary (approx. 1 1/2 tbsp)

1/2 tsp sea salt

pinch of pepper

Quinoa 

1 cup quinoa, rinsed

2 cups water

1/2 cup cherry tomatoes, halved

1/2 cup asparagus, chopped,

1/2 cup sliced carrots

1 head broccoli, chopped

PREPARATION

Creamy Balsamic Dressing

Blend all ingredients in a high speed blender until smooth and creamy.

There will be extra dressing- use on salads, or steamed veggies, etc.

Quinoa

In a saucepan, bring quinoa and water to a boil. Reduce heat to low, and simmer for 15 minutes. Remove from heat, and fluff with a fork.

While quinoa is cooking, steam asparagus, carrots, and broccoli until tender.

Combine quinoa, and vegetables and toss with 1/2 cup dressing. 

Enjoy warm or cold.

4 Homemade Shampoos That Will Save Your Hair

Wash your hair with a natural shampoo. Homemade shampoos – tested recipes. Every day the boring commercials on TV are trying to prove that exactly that “miracle shampoo” will turn your thin and unruly hair into an incredibly beautiful and lush hair in just one week, which will act as a magnet to attract many glances filled with admiration. Is this true?

 

After reading the composition of such a shampoo, you will reluctantly start to have a doubt.  We are used to wash our hair with shampoo and rise with conditioner.

Make a natural shampoo at home, and with that you will not affect your home budget, this makes no great obligation for women but the benefits of the homemade shampoo will surpass the ones from most of the shampoos which are bought in the store. 

They are easy to prepare and after washing your hair with a natural shampoo it will really become beautiful, healthy and shiny.

Natural homemade shampoos are certainly safe to use and will cost you less than the factory ones. In a few simple steps you can make them by yourself. Here is how:

1.Shampoo with gelatin

Gelatin

It is extremely beneficial for the hair because it contains collagen, a connective tissue protein. Collagen is – a true “designer” of the hair, skin, muscle and blood vessel walls.

Stir 1 egg yolk and 1 tablespoon of edible gelatin. Stir slowly, to avoid lumps and then apply to wet hair. Leave it for 5-10 minutes and then comb the hair in the shower with warm water.

This composition contains a lot of proteins and the hair becomes beautiful and lush. You can also create a concentrated solution of gelatin: 1 tablespoon gelatin with 3 tablespoons water and add another yolk.

For a strong, rich and shiny hair, add a bag of gelatin in a smaller bottle of your shampoo. Before each wash, shake well and use it as you usually do.

2.Wash dry hair with eggs

Shampoo with eggs

When the hair is dry and “brittle” it is very useful to wash it with eggs because the egg contains lecithin and almost all of the amino acids, which protect the hair from damage and eliminate dandruff. A whole egg is typically used. Mix the yolk and white in a small amount of warm water. Put the foam of the egg on wet hair and wash it without soap. Then rinse your hair with warm water and after that wash it with water and vinegar (1 tablespoon of vinegar to 2 liters of water).  In this case it is very useful to rinse your hair with herbal tea, which will give your hair an incredible shine.

My favorite, most convenient and safest way of washing hair is with an ordinary baking soda, which is usually a single “phenomena” in our lives. It is cheap and can replace shampoos, gels, fresheners and any cleaning product and it can also help with the washing in our households. But what is most surprising – soda is used as an agent for healing the whole body. It acts like an alkaline, so when it is mixed with water it is excellent for the hair and body washes, it also neutralizes acids which are released through our skin. Baking soda is not just safe, but it is also very useful. Therefore…

3.Here is the recipe for the shampoo with baking soda

Shampoo with baking soda

For hair with medium length and density 1 tablespoon of baking soda is sufficient. In the beginning, dissolve in hot water because it is easier and then add cold water. Quantity – total cup of 200 ml. All that you need to do is actually very easy. I always keep one package of baking soda in the bathroom and I need less than a minute to make this solution. Apply the solution of soda and water to wet hair and gently massage over the entire length. Rinse. The hair is rinsed perfectly. After that, do not forget to rinse your hair again with “acidic” water (2 liters of water, add a tablespoon of vinegar or lemon juice), because there is a need to maintain the skin on your head from the acidic surroundings.

4.In the second place – shampoo with mustard. This recipe is especially good for oily hair.

Shampoo with mustard

Take 1-2 tablespoon of mustard powder (mustard, mustard powder) and dissolve in 1 liter of warm water. Apply to your hair and massage. If you feel a burning sensation – do not rush to rinse immediately. This effect causes a blood flow to your skin on the head and stimulates hair growth. After a few minutes, rinse your hair with plenty of water.

“Mustard mask” allows you to solve the basic problem – oily hair will be less oily and dry hair will be intensively fed, besides that this mask contributes to an even greater density of the hair and eliminates its loss. By the way, oriental beauties thank the mustard mask for their lush hair.

We highly recommend this extremely efficient homemade shampoo for faster hair growth.

These were the simple and effective homemade shampoo recipes. There are other recipes – people are washing their hair with ashes, flour, beer yeast … But I’m not sure if you want to try it on yourself.

I hope that I was able to show you that it is possible to wash your hair without a shampoo from industrial production, which is easily replaced with affordable and safe natural means.

In this way, you will not only pay tribute to the power of your hair and protect it from the consequences of toxic substances, but you will also benefit your health.

I will be glad if you share your experience after washing your hair in a natural way with other readers, because knowledge multiplies by sharing.