2011
Someone told me it does but before i try it i want to be sure i worked to make frizzy hair softer and not as frizzy? Id prefer people who have actually tries it. Thank you in advance
Answer
Most definitely ! I use Coconut oil and Olive oil and macadamian nut oil andother natural oils in my hair.
Coconut oil is one of the best natural nutrition for hair. It helps in healthy growth of hair providing them a shiny complexion. Regular massage of the head with coconut oil ensures that your scalp is free of dandruff, lice, and lice eggs, even if your scalp is dry. Coconut oil is extensively used in the Indian sub-continent for hair care. It is an excellent conditioner and helps in the re-growth of damaged hair. It also provides the essential proteins required for nourishing damaged hair. It is therefore used as hair care oil and used in manufacturing various conditioners, and dandruff relief creams. Coconut oil is normally applied topically for hair care.
one of the main benefits of olive oil is its nourishing property. Used on hair, olive oil can nourish, condition, and improve the strength and elasticity. Moreover, being olive oil a completely natural product, treating yourself with it will help reducing the stress caused by chemical products and therefore improve the health of your hair overall. hope this helps :)
Most definitely ! I use Coconut oil and Olive oil and macadamian nut oil andother natural oils in my hair.
Coconut oil is one of the best natural nutrition for hair. It helps in healthy growth of hair providing them a shiny complexion. Regular massage of the head with coconut oil ensures that your scalp is free of dandruff, lice, and lice eggs, even if your scalp is dry. Coconut oil is extensively used in the Indian sub-continent for hair care. It is an excellent conditioner and helps in the re-growth of damaged hair. It also provides the essential proteins required for nourishing damaged hair. It is therefore used as hair care oil and used in manufacturing various conditioners, and dandruff relief creams. Coconut oil is normally applied topically for hair care.
one of the main benefits of olive oil is its nourishing property. Used on hair, olive oil can nourish, condition, and improve the strength and elasticity. Moreover, being olive oil a completely natural product, treating yourself with it will help reducing the stress caused by chemical products and therefore improve the health of your hair overall. hope this helps :)
What cooking oil should I use, low on fat?
Ritchie
I know olive oil is a healthy fat but Im wanna keep my fat consumption low to keep my body fat low. In other words I wanna save my fat consumption for my days when I eat out at a restaurant.
Answer
Yes, olive oil IS very healthy. It’s rich in monounsaturated fats (oleic acid) which raises the good HDL cholesterol and lower the bad LDL cholesterol in the blood so it’s very good for the heart and your organs’ health. Use it in all your salads dressings. 1 tbsp. (for a woman) or 2 tbsp. (for a man) will give you daily great benefits, as long as you replace your saturated fats by olive oil and not just add olive oil, so you don’t eat too many calories. Olive oil is good but it’s still 120 calories per tbsp.
You’re asking…”What cooking oil should you use, low on fat?”
No cooking oils are low fat since they ARE fat but you have a choice between the bad kind of fat (saturated fat), the good kind of fat (polyunsaturated fat) and the best kind of fat (monounsaturated fat).
The bad kind (saturated) are mostly coconut and palm oils and will clog your arteries.
The good kind (polyunsaturated) are like Canola, sunflower, Soya, cottonseed, soybean and corn oils.
The best kind is olive oil (monounsaturated). And also peanut oil, unless you’re allergic to nuts.
Olive oil in salad dressing is the best and tastes great, but now, if you want to cook with it, you have to make the difference between different kinds of olive oils, according to your cooking methods and the temperature the oil will reach. The 100% pure olive oil is the lowest quality, because it’s not “virgin”. If you’ll reach a temperature above 375F, you have to use extra light olive oil, which was refined and can withstand higher cooking temperatures but has less flavor.
Personally, I don’t bother. I use olive oil for my salad dressings and maybe with low temperatures, like making my already cooked pieces of potatoes crispy golden on the stove top (not too often, of course).
For frying, like French fries, I use Canola oil, a good polyunsaturated oil that tastes great and do not degrade at high temperature, and if you do it right (blot, blot, blot), your fries will be low calories.
For high temperature cooking (above 450F), you have to use an oil that will not degrade to toxic compounds when heated up, like extra light olive oil, or Canola oil (which is my choice).
Another oil that can withstand extreme deep frying is palm oil but you do not want to use it because it’s saturated fat, which is the bad clogging arteries kind, used commercially, like that restaurant where you’re going…
You do not want to save your fat consumption for the days when you eat out at a restaurant. It’s not just about the calories. You need the good kind of fat every day and the bad, restaurant kind (palm oil and animal fat) as little as possible.
Restaurant will put in front of you a plate to feed a family of four, not just fat but carbs and proteins, usually four times the calories one person would need.
At home, you have a lot of cooking methods for which you do not need any extra fat. Slow cooker, pressure cooker, steamer, microwave, rotisserie, grill…Use more herbs. I cannot eat chicken or salmon at restaurants anymore because my herbs skinless chicken in my little rotisserie is out of this world…and their salmon never tastes as good and juicy as my steamed salmon.
I use my steamer for fish and veggies…again, not having to use any extra fat.
Do you want a homemade 135 calories pasta with broccoli-onion sauce and you can have seconds if your kids left any…or do you want the high calorie-clogging arteries kind from the restaurant with 3 tons of pasta and butter, because it’s easier to cook with a lot of fat?
Yes, olive oil IS very healthy. It’s rich in monounsaturated fats (oleic acid) which raises the good HDL cholesterol and lower the bad LDL cholesterol in the blood so it’s very good for the heart and your organs’ health. Use it in all your salads dressings. 1 tbsp. (for a woman) or 2 tbsp. (for a man) will give you daily great benefits, as long as you replace your saturated fats by olive oil and not just add olive oil, so you don’t eat too many calories. Olive oil is good but it’s still 120 calories per tbsp.
You’re asking…”What cooking oil should you use, low on fat?”
No cooking oils are low fat since they ARE fat but you have a choice between the bad kind of fat (saturated fat), the good kind of fat (polyunsaturated fat) and the best kind of fat (monounsaturated fat).
The bad kind (saturated) are mostly coconut and palm oils and will clog your arteries.
The good kind (polyunsaturated) are like Canola, sunflower, Soya, cottonseed, soybean and corn oils.
The best kind is olive oil (monounsaturated). And also peanut oil, unless you’re allergic to nuts.
Olive oil in salad dressing is the best and tastes great, but now, if you want to cook with it, you have to make the difference between different kinds of olive oils, according to your cooking methods and the temperature the oil will reach. The 100% pure olive oil is the lowest quality, because it’s not “virgin”. If you’ll reach a temperature above 375F, you have to use extra light olive oil, which was refined and can withstand higher cooking temperatures but has less flavor.
Personally, I don’t bother. I use olive oil for my salad dressings and maybe with low temperatures, like making my already cooked pieces of potatoes crispy golden on the stove top (not too often, of course).
For frying, like French fries, I use Canola oil, a good polyunsaturated oil that tastes great and do not degrade at high temperature, and if you do it right (blot, blot, blot), your fries will be low calories.
For high temperature cooking (above 450F), you have to use an oil that will not degrade to toxic compounds when heated up, like extra light olive oil, or Canola oil (which is my choice).
Another oil that can withstand extreme deep frying is palm oil but you do not want to use it because it’s saturated fat, which is the bad clogging arteries kind, used commercially, like that restaurant where you’re going…
You do not want to save your fat consumption for the days when you eat out at a restaurant. It’s not just about the calories. You need the good kind of fat every day and the bad, restaurant kind (palm oil and animal fat) as little as possible.
Restaurant will put in front of you a plate to feed a family of four, not just fat but carbs and proteins, usually four times the calories one person would need.
At home, you have a lot of cooking methods for which you do not need any extra fat. Slow cooker, pressure cooker, steamer, microwave, rotisserie, grill…Use more herbs. I cannot eat chicken or salmon at restaurants anymore because my herbs skinless chicken in my little rotisserie is out of this world…and their salmon never tastes as good and juicy as my steamed salmon.
I use my steamer for fish and veggies…again, not having to use any extra fat.
Do you want a homemade 135 calories pasta with broccoli-onion sauce and you can have seconds if your kids left any…or do you want the high calorie-clogging arteries kind from the restaurant with 3 tons of pasta and butter, because it’s easier to cook with a lot of fat?
Powered by Yahoo! Answers
No comments:
Post a Comment