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One of my clients with fabulous thick shoulder length hair, struggled with the front always breaking, splitting, and hanging poker straight at the ends. It didn't make sense to me as her wavy hair was growing so healthy. She used the LifeSaver Prewash Treatment (intermittently) but the front sections at the tips would recover a little and then not.
One day some years back, she came in and said she wanted another large round styling brush, "They're very good" she said. "But you only bought one about 6 months ago" I replied. "Oh, they only last about 4-5 months and wear down so I keep replacing them." That didn't make any sense to me as mine last 20 years with daily professional use, so I asked her to bring in her old brush for me to see.
She duly did and I saw that the large round brush had become a medium round brush because she’d melted the stiff nylon bristles to half their length. Dryer too hot and resting on the hair with a concentrator nozzle as well. Serious over-drying.
'Oh!' I said. 'And what do you think is happening to your hair while you're melting the brush?' "Oh!" she said, the penny dropping. Her hair is fabulously healthy nowadays.
The image shows a terribly lazy and harmful way to blowdry hair. Too hot, too close, for too long. The nozzle concentrates too much heat on what’s already very damaged bleached and tinted hair, and resting it on the hair like this guarantees over-drying and further damage. Throw away the nozzle and keep a one-inch distance between your hair and the dryer. Heat- style less often. Try airdrying once a week with a gentler finish.
Discover the secrets to quick and easy blowdrying …here
Michael Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
