The 5 Best Oils for Low Porosity Natural Hair

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by Sabrina Perkins of SeriouslyNatural.org

Hair porosity is how well hair is able to absorb and hold onto moisture. There is low, medium and high and all three affect your hair more than knowing your hair's type. As hair porosity becomes more relevant to naturals, the desire to not only know what type one has but what products will be ideal in managing that porosity.

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Our hair needs moisture and it needs to hold onto it and knowing your porosity allows you to figure out the best ways to do so. Here are the differences:

Hair Porosity
People suffering from low porosity strands often need to steer clear of heavy oils and products that will just sit on the hair and keep moisture from penetrating the cuticle. Even though we are heading into winter and many are opting for heavier products, women with low porosity hair need to lean towards lighter products and oils. We've got a list of the best 5 that will not weight down your strands or keep hair habitually dry.

Argan Oil
Argan oil is a favorite among naturals as of late and for good reason. This ultra-light oil is extracted from the Argan nut from the Argan tree which grows in Southwestern Morocco. Treasured for years, Argan oil has an overabundance of antioxidants, fatty acids, proteins, vitamins, phytosterols and squalene.

Argan oil tends to be on the pricier side but worth every penny as it moisturizes, tames frizz, adds shine all without adding weight or build-up to low porosity hair. This is an excellent choice for adding to leave-ins or a light sealant on hair.

Grapeseed Oil
Grapeseed oil is one of the lightest oils available and much cheaper than Argan oil. Extracted from wine grapes, this oil has a great composition of fatty acids and vitamins like vitamin E. Grapeseed oil has antioxidant and anti-inflammatory properties which makes it ideal for conditioning and moisturizing the hair and scalp.

Odorless and ultra-light, grapeseed oil is an excellent natural heat protectant and very close to composition as jojoba oil which is very close to human sebum. Its rich, silky texture is perfect for soothing away dryness and irritation and is suitable for all skin types since it won t clog pores or cause break-outs.

Baobab Oil
Extracted from the seeds of the Adansonia tree, Baobab oil is one of the most prominent oils in Africa and become increasing popular among naturals. This ultra-light oil is an emollient and rejuvenator that moisturizes without weighing down hair. Great for skin too, it is a primary component in the SheaMoisture low porosity haircare line like the SheaMoisture Baobab & Tea Tree Oils Low Porosity Protein-Free Leave-In Detangler.

Baobab oil is great for hot oil treatments and a light sealant that will add sheen without making hair greasy. Another perk baobab oil is a sun protectant and tames frizz.

Safflower Seed Oil
Often overlooked for hair, Safflower seed oil is extracted from the safflower plant. This colorless, flavorless and odorless edible oil has been used for years for helping with hair thinning and baldness. Rich in vitamin E and fatty acids, this is an ideal light oil for low porosity strands.

Safflower seed oil is great for hair growth and can be used in scalp massages as it helps with blood circulation to the hair follicles. Not big on the scalp of hair penetrators but it does penetrate the hair shaft somewhat which makes it a good choice for moisturizing and conditioning.

Sunflower Oil
Closely related to safflower seed oil, this extremely light oil is extracted from the seeds of the sunflower which are indigenous to America. A high penetrating oil, (right under coconut oil), Sunflower oil is an excellent choice for adding moisture to strands, stimulating hair growth and improving scalp health.

Brands are no longer sleeping on the goodness of this light oil like Kiehl's Since 1851 Sunflower Color Preserving Deep Recovery Pak. A great oil to penetrate those strands lightly and effectively.

What's your favorite natural oil for your low porosity strands?

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Is It Okay to Use Glycerin for Natural Hair in the Fall and Winter?

Image Source: theglamorousgleam.com

by Ariane of BlackNaps.org

Many sources state that glycerin should not be used in the winter. But how true is this? Let’s explore.

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Humectants like glycerin draw in moisture from the air to the hair. In the winter glycerin is said to draw moisture away from your hair.

The Hair Science

The claim that in the winter (cold dry air) that glycerin pulls water away from the hair is NOT well studied. But what is reasonable to conclude is that when the air is extremely dry this product is less effective, as there is not enough adequate moisture in the air.

"When the weather gets too dry, glycerin can’t pull enough water to itself and it loses it’s effectiveness. When the air is very humid and glycerin pulls lots and lots of water in – poof – your hair loses definition." – Wendy (Science-y-Hair-Blog).

Just one big problem…

So many products contain glycerin! I guarantee if you look on the back of your leave in conditioners, creams and the like you will see a good majority of them contain glycerin, making it pretty challenging to avoid.

So many products that we love use glycerin because glycerin is actually a good ingredient:

It has been proven to prevent premature failure of hair or in other words it helps to prevent breakage from combing, brushing and styling.  (Journal of the Society of Cosmetic Scientists pg 39-52 1985)

It may also offer thermal protection, preventing damage to the cuticle.  (Journal of the Society of Cosmetic Scientists pg 141-153, 1998)

How to work with glycerin in cold weather

JC of The Natural Haven Bloom, is a UK based scientist that has a great article on the benefits of glycerin for hair.

She makes a great suggestion to use steam so that glycerin can be more effective in a drier climates. Using a steamer like the qredew may help. Or you can simply apply the product with glycerin to your hair first and then hop in the shower with your hair uncovered so that the glycerin can retrieve the moisture from the shower’s steam. There also is the option of my clothing steamer hack.

You may also be able to mitigate any moisture loss, by sealing moisture into your hair by using an oil or butter first, then applying your glycerin product as Wendy of Science-y-Hair-Blog mentions in her article.

My Personal Experience with Glycerin

As a low porosity natural I struggle with getting moisture to penetrate and humectants help me hold onto moisture by drawing it to my hair. I have used products with glycerin in the fall, winter and spring without any issue.

However humid summer weather is an entirely different story. In humid summer weather when I used an edge control product with glycerin, at first my edges looked sleek, moments later my hair was a hot frizzy mess.

After this experience I would highly advise against using products with glycerin when there is high humidity.

CONCLUSION

It’s reasonable to try to avoid glycerin in cool dry climates. However, if you find that your product arsenal is filled with products that contain glycerin and you don’t want to ditch them: use an oil to seal moisture in first and or try steaming.

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Ava DuVernay explores racism and criminal justice in "13th"

by Tiffani Greenaway of MyMommyVents.com

From slavery to Jim Crow, from police to employers, racism has been a part of our narrative as people of color.

Legendary filmmaker Ava DuVernay explores how our justice system has been driven by racism in a new Netflix documentary, "13th."

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In an interview with Democracy Now!, DuVernay explained her film, saying, "13th is the jumping-off point for a conversation, a wide-ranging conversation, that gives you a tour through the history of racism, oppression and subjugation in this country of black people as it relates to the criminal justice system. 13th is speaking about the 13th Amendment, specifically the criminality clause, which states that slavery is abolished in this country, except if we decide that you’re a criminal."

The United States accounts for 5 percent of the world’s population, but 25 percent of its prisoners. In the documentary's trailer, Senator Cory Booker states, "We now have more African Americans under criminal supervision than all the slaves back in 1850s."

Although The Atlantic reports the United States has almost 1.8 million people behind bars: about 100,000 in federal custody, 1.1 million in state custody, and 600,000 in local jails, DuVernay does see some hope. "...there’s black joy amidst all of the black trauma. You know, all of the years of violence and oppression, subjugation, prejudice, all of the years of not being able to live fully free in this country as full citizens with all the rights and freedoms, it is—there’s still joy there. There’s a survival there that still allows for there to be a light, and that is such a strength, that is such a beauty, that whenever I see black people gathered, more than one, gives me hope.

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Tiffani Greenway is the wife and mom behind MyMommyVents, a New York city parenting blog. Her tips have been seen on Yahoo Parenting, Mommy Noire, and Fit Pregnancy. Find more of Tiffani's work at mymommyvents.com.

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Dear Mark: Ground Meat Amino Acid Balance, Casein and Albumin, Heart and CoQ10, and Probiotics

For today’s edition of Dear Mark, I’m answering four questions. First, are ground meats actually better for your glycine:methionine ratio, seeing as they contain all sorts of weird bits? Next, are the dairy proteins casein and albumin worth including in one’s protein arsenal? Third, is eating beef heart for its CoQ10 content another example of “eat like for like”? And finally, what’s my take on a recent article in the Atlantic about the futility of commonly-available probiotics?

Let’s go:

I’m curious about the collagen/gelatin/glycine content of ground meats vs. their wholesome counterparts. Since ground beef, for example, usually contains connective tissue (etc.), could it be considered a more well-balanced source of various proteins (assuming it’s the grass-fed, well-educated, impeccably-mannered stuff, of course)?

Alisa

Yes. If you break beef products down by glycine to methionine ratio, after pure suet and thymus, ground beef has the most favorable numbers. Specifically, 70/30 ground beef is the best, followed by 75/25, and so on. For whatever reason, Nutrition Data doesn’t include any gelatinous beef parts like oxtails or cheeks which would probably outpace the ground beef. 

Still, I don’t think a diet of burgers will get you to the glycine promised land. You’d want to include some nearly pure sources of glycine like pig ears.

And yes, make sure your ground meats come from animals with at least some postgraduate education.

What do you think about casein and albumin? Casein has many drawbacks, it seems.

Beto

The dairy protein casein’s gotten a bad rap ever since T. Colin Campbell (of China Study fame) cited a study that found 20% purified casein diets led to increased rates of liver cancer in rats compared to a 5% casein diet. Sounds horrible. No one wants liver cancer. Except, as Chris Masterjohn lays out in an older post, the rats on a 20% casein diet lived longer than the rats on a 5% casein diet.

Here’s how it went. Rats were placed on one of the two diets and given a small dose of aflatoxin each day. Aflatoxin is a fungal toxin found in improperly stored grains and legumes, and it’s been shown to reliably induce cancer.

The rats on the low-casein diet were more vulnerable to acute aflatoxin toxicity—they were more likely to die right away from aflatoxin poisoning than the high-casein rats. Their growth was severely stunted, reaching just half the normal adult body weight. They developed severely fatty livers. And when another group of young rats on normal feed were placed on the low-casein diet, they stopped growing altogether. But yes, they didn’t die from liver cancer like the others.

The rats on the high-casein diet lived longer—long enough to develop liver cancer, which eventually killed them. But they grew well, developing into full-fledged adult rats. They were far more resistant to acute aflatoxin toxicity. And, believe it or not, they were actually more resistant to getting cancer in the first place. Once they got cancer, casein worsened the prognosis. But higher casein intakes protected against cancer initiation.

That’s not to suggest there aren’t issues with casein. There’s the A1 vs A2 debate, the dairy protein intolerance problem. But I wouldn’t say casein is “bad.” It can be useful, especially if you’re lifting heavy things. I wouldn’t get all of your protein from casein (which would be impossible without purified casein powder). But as part of a balanced intake of various protein sources? Yeah, eat some dairy.

So, it’s really up to you.

Albumin is another protein found in dairy. Raw albumin, from raw dairy, contains a rare chain of amino acids that increase glutathione synthesis when consumed in their raw, undenatured state. Raw dairy proteins like albumin may be responsible for the improved immune systems seen in kids who drink raw dairy from an early age. Pasteurization destroys a majority of albumin.

And what about eating heart for a source of coQ10?

Coccinelle

Another good example of “eat like for like.”

Animal heart is probably the best source of CoQ10 in the diet, and research shows that CoQ10 is extremely important for heart health:

Heart failure patients who take CoQ10 have better survival rates and fewer cardiovascular events.

Statin-takers who take CoQ10 experience fewer side effects (statins actually deplete CoQ10 from muscle tissue).

It’s not just good for the heart, of course. CoQ10 is an “essential nutrient.” Plus, remember that CoQ10 isn’t some synthetic aberration cooked up in the lab. We produce it naturally (that’s why animal hearts and other tissues have it). It’s an important contributor to energy production in the mitochondria, and you know how vital those things are.

Thoughts?

“A Probiotic That Actually Lasts”

David

The way the article talks about probiotics is misleading. Not everyone is under the illusion that yogurt, kefir, sauerkraut, and probiotic supplements will confer strains that take up permanent residence in the gut. Finding strains that can stay put, replace missing bacteria (say, from an antibiotics course) and improve health without having to keep re-dosing is certainly a worthy goal—and the Atlantic article you’ve linked explains the progress made on that front—but it’s not the only reason to take probiotics or eat fermented foods.

Probiotics do lots.

They can improve IBS symptoms and other GI issues. They can help the lactose intolerant tolerate it. They can improve rheumatoid arthritis symptoms and reduce the incidence of upper respiratory tract infections. They can increase gut barrier stability. 

Fermented foods are great, too. I’ve written entire posts extolling the virtues and benefits of yogurt, sauerkraut, cheese, and other fermented foods.

The short of it? Just because they may not take up permanent residence, getting your probiotics through supplementation and eating fermented foods is still a worthwhile endeavor.

Thanks for reading, everyone. Take care.

The post Dear Mark: Ground Meat Amino Acid Balance, Casein and Albumin, Heart and CoQ10, and Probiotics appeared first on Mark's Daily Apple.

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Weekend Link Love – Edition 421

I talked at length about lessons learned in my endurance career on the Tri Swim Coach Podcast.

RESEARCH OF THE WEEK

80% of Chinese clinical trials use falsified data.

Copper doorknobs fight infections.

Dogs and humans share genes for socializing (and social disorders).

Older women who consume more than 261 mg caffeine per day (2-3 cups of coffee, 5-6 cups of tea) have a lower risk of dementia.

A new study spanning 42 European countries finds no association between saturated fat and cardiovascular disease, the lowest risk among those eating the most fat and animal protein, and the highest risk among those eating the most refined carbs. Huh.

Bees just made the endangered species list for the first time ever. Congratulations!

People with a history of acne have longer telomeres.

NEW PRIMAL BLUEPRINT PODCASTS

Episode 137: Brant Cortright: Host Elle Russ chats with Dr. Brant Cortright, author of The Neurogenesis Diet and Lifestyle: Upgrade Your Brain, Upgrade Your Life, about how we can and why we should take steps to build new brain cells.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.

• 7 Ways to Deal with Food Anxiety
• How Should You Balance Your Fat Intake?
• 10 Ways to Optimize Your Meat Consumption

INTERESTING BLOG POSTS

Aging might not be inevitable. Or maybe it is.

Do statins really work?

Tom Naughton thinks the statin evangelists will lose.

MEDIA, SCHMEDIA

Why big brained animals have big yawns.

Theranos is pulling out of the blood test game.

EVERYTHING ELSE

Ancient myths contain truths about the history of human migration.

South African poachers contend with sky-diving anti-poacher dogs.

Placenta Fitbits.

A mix of good intentions and sneaky marketing has produced an overmedicated population.

The next generation of bike helmets will have airbags.

A Zika vaccine is in the works.

Things I’m Up to and Interested In

Business buzz of the week: I’m excited to announce that The Paleo Primer: A Second Helping is now available for purchase. To celebrate, I thought I’d throw in a couple bonuses when you snag a copy.

The podcast that caught my attention most: Dennis McKenna (ethnopharmacologist and brother to deceased psychedelic bard Terence) visited Robb Wolf’s podcast for a chat about psychedelics and society.

A quote I found worth pondering: “It is difficult to get a man to understand something, when his salary depends upon his not understanding it.”—Upton Sinclair.

The article that most piqued my interest: “The Harsh, Hidden Lessons of Tree School”—Trees are screaming pretty much all the time. You just can’t hear it.

My favorite fun fact of the week: Front squats for basketball players, hip thrusts for footballers.

RECIPE CORNER

• Dig into these Thai mussels.
• Some fresh Butter Lettuce Wrapped Shrimp Tacos from Kelly LeVeque.
• I’d accept eternal damnation if it meant easy access to eggs in hell.

TIME CAPSULE

One year ago (Oct 9 – Oct 15)

• Health Perspective for Every Stage of Life: Part 1 – How should youngsters approach health?
• Top 7 Emerging Paleo Trends – What’s coming?

COMMENT OF THE WEEK

This articles make sense; eat multiple sources of protein similar to the way one would eat a variety of veggies. I just have to find where to buy tiger penis…

– I know a guy, Kyle.

The post Weekend Link Love – Edition 421 appeared first on Mark's Daily Apple.

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Primal Chocolate Cake

Go ahead and get rid of all those other gluten-free, Paleo-friendly chocolate cake recipes. This is the only one you need. Why? The intense dark chocolate flavor, the smooth, rich texture, and the simple list of ingredients make this cake a winner. This chocolate cake is dense in the middle, and has a brownie-like chewiness around the edges. The “flour” is made from unsweetened cocoa powder and raw almonds blended together.  The moist, dense texture comes from melted dark chocolate, coconut oil, and a secret ingredient…PRIMAL KITCHEN™ Mayo.

Using mayonnaise as an ingredient in chocolate cake is not as strange as you might think. Made mainly from eggs and oil, mayonnaise keeps cake moist and tender. PRIMAL KITCHEN™ Mayo, made from organic eggs and avocado oil, is free of sugar, gluten, dairy, soy & canola oil. So, it keeps this cake in the category of “healthy indulgences.”

Time in the Kitchen: 25 minutes, plus 50 minutes to bake

Servings: 6

Ingredients:

• ¼ cup unsweetened cocoa powder (30 g)
• 1 cup raw, unsalted almonds (150 g)
• ½ teaspoon salt (2.5 ml)
• 5 to 6 ounces bittersweet or dark chocolate, 70% cacao or higher, finely chopped (140 to 170 g)
• ½ cup honey (120 ml)
• ¼ cup PRIMAL KITCHEN™ Mayo (60 ml)
• ¼ cup coconut oil (60 ml)
• 4 eggs, separated
• ¼ teaspoon cream of tartar (2.5 ml)

Instructions

Lightly oil an 8 ½ x 4 ½” loaf pan. Preheat oven to 325 °F.

In a food processor, blend cocoa powder, almonds and salt until very finely ground, about 1 minute. Set aside.

Microwave chocolate in 25 seconds intervals, stirring in-between, until chocolate is melted. Stir in honey. Set aside and let cool.

In a large bowl, whisk together PRIMAL KITCHEN™ Mayo, coconut oil and egg yolks until smooth. Set aside.

Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form, about 3 minutes.

Pour the ground almond mixture and the melted chocolate mixture into the large bowl with the PRIMAL KITCHEN™ Mayo. Use a spatula to gently mix everything together.

In two batches, gently fold the egg whites into the batter. Each time you add the egg whites, gently fold them in until completely incorporated into the batter, but don’t mix too vigorously, as you want the egg whites to stay as light and airy as possible.

Pour the batter into the loaf pan. Bake 50 minutes, or until a toothpick comes out almost completely clean. Set the loaf pan on a wire rack to cool for 20 minutes, then turn the cake out onto the rack to cool completely.

Top with whipped cream or whipped coconut cream before serving.

The post Primal Chocolate Cake appeared first on Mark's Daily Apple.

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How Primal Gave Me Freedom from Depression, Pain, and Discomfort

It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. In fact, I have a contest going right now. So if you have a story to share, no matter how big or how small, you’ll be in the running to win a big prize. Read more here.

You know that Texas Style Toast?! It’s thick, white, and usually comes with mouthwatering butter spread across it?! Or even better, the French Toast version of Texas Style Toast? If you do you know it, you know it tastes amazing. *Mouth begins to water* Bet you never thought you would read the words TOAST on MDA. That’s okay, I would have never expected it either, but this is where my story semi-begins.

I honestly never felt good growing up. I always had a stomachache and without fail was continually bloated. I have pictures around the age of 9 where you can tell I have something wrapped around my stomach. I laugh now but my nine-year-old self would self-prescribe and wrap those hot pads you buy from the drugstore to relieve the pain. Even then I sensed something wasn’t right.

My anxieties throughout my childhood were crippling. I struggled to be happy yet I had every reason to be happy. I had amazing parents, a great life, but my little kid brain didn’t see it that way. It was like I couldn’t help but feel scared all the time. I hated it.

I was involved in the sport of gymnastics for about 12 years. And even though it was great, and taught me more than anything ever has, I would write in my journal how I wished I could be less scared and criticize myself less for being too tired during practice. I wanted to feel like all the other kids. But again I was too young to pinpoint what was wrong. I just didn’t know and lacked the knowledge to look toward what I was eating.

In high school, I tried doing cross-country. I loved running and the way I felt afterward. Suffering from anxieties and depression, the running ‘high’ would give me a little relief and I was grateful for it, but then I would proceed to sleep for hours after that. Looks started to become super important to me. It was nothing abnormal for a high-school girl, but I started noticing how no matter how hard I ran, I still gained weight. This didn’t help with my confidence and depression. Again, the red flags were popping up and I was noticing.

I remember I was traveling with friends for a high school event and we ate at Texas Roadhouse. By this time I was eating “healthy,” or what I thought was healthy. I was eating a lot of fruit, dairy, and processed carbs. But this specific time I decided to have the glorious smelling Texas Toast, and almost immediately, I felt super sick. My stomach hurt, I felt like I was going to puke. My friend exclaimed, “Kristina, how come you always feel sick?!” Ding!

Oh and here’s another interesting point, maybe a little TMI, but I still hadn’t gotten my period yet. RED FLAG.

Now that I think back, maybe it was all the stress I was putting myself under (obviously I hadn’t discovered ADRENAL FATIGUE lol). But either way, I wanted to feel as confident as I knew I was capable of being. Gymnastics had already given me the reality to know I could be strong.

Fast forward. I went off to college for my freshman year. I thought I was eating well. Lots of fruit and dairy from the dining hall, and had done enough self-reflection to know that bread was not sitting well with me. I went gluten-free but not completely and considered gluten-free processed food good for me. I wanted more and more to feel good. By the time summer break came along I had hit my breaking point. I wasn’t doing as well as I would have liked at school. I would keep to myself in my dorm room because of my social anxieties and would binge on all that gluten-free processed food and sugar.

(Side note; I had been to doctors throughout high school who put me on Synthroid and told me to workout more. I was the typical story you hear on StopTheThyroidMadness.com. I love this website, by the way.)

My mom, that summer, brought me to a functional doctor who turned my whole life around from the first appointment. I broke down crying in front of my doctor. I wanted change. She put me on a non-processed foods diet. Higher protein, low-carb and no sugar. I didn’t question her, I was desperate. I’m not joking when I say that I felt like a whole new person within five days. I honestly did not realize how fast I was improving. People asked me if it was hard and I replied with, “You know what, it really wasn’t because nothing was as hard as how badly I had been feeling.”

And I think that was the key and what kept me so consistent with never going back to my old habits. Hard was not being able to be fun around my friends. Hard was feeling sick and tired all the time. Hard was being unable to believe in myself. Hard was not feeling like I couldn’t physically doing things people my age were.

Within two weeks my acne cleared up, my period came, my bloating went away, no stomach aches, and the depression lifted. I had morphed into the person I knew I had always been. The person I had always wanted to feel like. It sounds too good be true, but oh my gosh I couldn’t be more honest here. The shift was so evident I knew I never wanted to EVER go back. I loved myself enough to know that this was worth the effort.

That week I started researching a real food diet and stumbled upon Mark’s Daily Apple. Never before this point had I realized the impact food had on me and could have on others. It’s been almost six years since that point. I still struggle but nothing like before. The knowledge saved my life. And continues to do so.

My mom has been a huge lifeline for me and always believed in me from day one. I still struggle with bouts of flares from Hashimoto’s, but nothing like they could be. I have the knowledge now to know better and help me through. Plus podcasts have been such a helpful way for me to discover more. MDA podcasts are GREAT!

A lot of the success stories involve pictures of weight loss and mine included weight loss too. When I was first going through this, I thought weight loss was the best part. Weight loss was the success I needed to see at that point to continue. But that was not the best product in the end.

I can get up in front of a large group of people and talk. I can hang out with my family and friends and smile. I cook a lot now and rarely feel sick.

I have been coaching gymnastics and the gymnastics and CrossFit correlation has been so fun getting to learn!

I love everything that this lifestyle has given to me and continues to do so.

P.S. A bit of advice from my 9-year-old self: If you are a parent please look into the food your family is eating. It has the ability to change your whole world around in the most positive way! Seek the knowledge.

Kristina

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