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Brittle hair that breaks easily can be the result of many different things, including heat damage, regular styling, some health conditions and exposure to environmental pollutants. Whatever the cause of brittle hair, there are ways to improve the condition and strength of your hair while also helping to protect the hair follicle and root. Follow these tips to strengthen your hair and prevent breakage.


Diet has a major impact on all areas of the body, including your hair. Hair needs vitamins, minerals and other nutrients to stay healthy. A poor diet can cause brittle, coarse and thin hair, and can sometimes lead to hair loss. Eat plenty of foods rich in B vitamins, particularly biotin, as B vitamins are essential for healthy hair and skin. Vitamin C, zinc and iron are also crucial for maintaining strong hair follicles.

Hair Products

Styling products, hair dyes and even your regular shampoo can all take their toll on your hair, stripping it of natural oils and leaving it more susceptible to breakage. Look for products that contain ingredients that will nourish and protect your hair, such as olive oil, keratin and egg albumen. Avoid products containing alcohol, formaldehyde and parabens, as these can all damage hair and dry it out.

Heated Styling

Heated styling, such as blow drying, straightening and curling your hair, can damage the hair follicles and lead to weak, dull and straw-like hair. Before using heated appliances on wet hair, allow your hair to dry naturally for at least half an hour, as this will give it the chance to absorb some moisture. Apply a heat protection spray before styling and always use the lowest heat setting.

Hair Masks

Applying a weekly hair mask to repair and nourish your hair will help to strengthen the follicles, leave your hair feeling soft and make it easier to manage. There are many commercial products available containing ingredients that help to strengthen hair, such as argan oil, avocado and egg. Alternatively, you can make your own hair mask with ingredients found in your kitchen cupboard. Bananas, egg yolks, olive oil and coconut oil are all excellent ingredients for homemade hair masks.

Brittle hair can be caused by heat styling, product build-up, poor diet and even some health conditions. Eating a healthy diet, avoiding harsh chemicals in hair products, taking precautions when styling and using weekly hair masks will all help to strengthen your hair and prevent breakage.

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Oh, we are all about…

Make Your Own Olive Oil (continued)

Original post from the OHH blog (see it here).

…continued from part 1.

Down the shoot went the olives. The mash immediately begins to smell like olive oil. (But it doesn’t look like it at all!) This step takes no time at all, and before you know it, 1/3 of the bucket becomes about a 1/2 gallon of mash.

The next step was a complete surprise to me. I don’t know the exact term for it but it seems you have to reverse emulsion (?) by stirring the mash for at least a half hour to 45 minutes. Afterwards, you’ll see pools of oil along the sides which means it’s ready for pressing. Don’t skip this step… the press won’t work otherwise.

Wrap up the mash and top it with the block of wood and get ‘er under the press. (see update below)

The hubby cut a hole in the side of the bin to let the oil drain out. It just drops into a jar below. The liquid is a mixture of oil, water and bits of pulp. It is not the most pleasant sight. After several trial runs (and a few blow outs as mentioned above) we decided that small batches like this one is the only way to go. And PRESS VERY SLOWLY. Give the bag a nice tight squeeze to start, then wait a minute or two in between pumps. The entire bucket took the two of us (being the novices that we are) around four hours to press. The hubby’s wheels are already turning on how to speed things up.

What you end up with is a liquid that will quickly separate; leaving the oil on top! We let it sit for another hour to make sure it separated completely.

I used a turkey baster to drain off the oil and get it ready to be filtered. The consensus from other homesteaders on the web says to use coffee filters, but we don’t have any right now. So I filtered it through a thick fold of cheesecloth… twice. That was about another 1/2 hour all together. Maybe.

Oh baby! Is this a proud moment or what? One bucket gave us just over two (16 oz) bottles*** of oil. Hey, that’s what I just bought at the grocery store! So let’s break it down and see if it will be worth it after time:

  1. Set up cost to make olive oil at home – Just under $540.00.
  2. Continued cost after set up – Minimal. Maybe enough to replace the cheesecloth from time to time.
  3. The time it takes to make 32 oz – 10 hours with setup, up to 7 hours without.

As stated above, the price for olive oil at the grocery store is anywhere between $8.00-14.00 (plus gas to get there and the added temptation to buy more stuff). We figure it’ll pay for itself after doing it 50 times (using averages). And then it’s savings time! Is the time it takes to make homemade olive oil worth it? Yeah, you know it is. We gave up the better part of the weekend which doesn’t phase us homesteaders one bit. Not to mention the process is healthier and cleaner. Here’s why:

  1. It’s organic.
  2. Because it is made with very ripe olives, is less filtered and is pressed less than commercial oil, it has a distinct “buttery” flavor. Commercial oil is overly processed so it ends up clear (mostly necessary for a longer shelf life). Olive oil connoisseurs from around the world would agree that unfiltered and less processed oil just tastes better. (see this article – Cloudy Olive Oil)
  3. Commercial processing sometimes can’t remove every foreign object like twigs and leaves that make it through. Ew. (What else could be in there?)

*Tip: Green olives will make a slightly more bitter oil. Dark purple or black olives will go rancid faster. For the best results, pick them at their peak somewhere in between.

**Info: We plan to try another method using dehydrated olives and a little expeller I found online. Should be interesting!

***Info: These bottles cost $3.00 each at World Market. I probably should have used a mason jar… I know, I know.

Update: A wonderful and experienced olive oil maker gave us the most brilliant tip – stack thin layers of mash instead of adding it all to one bag. DUH!!! The hubby and I just about flipped out at this, are scrambling to try it out, and will post updated pics asap. Thanks a bunch to all the awesome bloggers and fellow homesteaders for your lovely emails! You make our world go round!

Update: Another fab and equally experienced olive oil maker (who is now making a gallon of oil a week) emailed us these mind-blowing tips – Mix (called malaxation) for longer periods of time on very slow speeds; Press when it’s warmer… if pressing outside, do it during the warmest part of the day; Pay attention to the olive types because different olives yield different amounts of oil. Great tips, thanks a billion!

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