5 Hair Tips for Women Over 50
Author: Tim Faber
Are you still concerned about your hair, even at this stage in your life? You and countless other women are searching for the same hair care tips. For those of us 50 or older, managing our hair may become a bit more difficult, but with the right hair care products and a few useful techniques, we can continue to have beautiful, manageable hair.
As we age, hair becomes more brittle and weak - leading to hair damage, split ends and frizzy hair. Using a shampoo for dry hair will reclaim hydration and life to dry hair. Hair may begin to gray and often we experience increased hair fall, thinning and hair loss. Combine this with hair styles that are more "suited" to our age, and hair care for women over 50 can be a handful. Here are 5 great hair tips for women over 50!
Re-invent Yourself
A new hair style is one quick fix for taking years off your look and giving yourself a boost both mentally and physically. Most hair styles can be adapted to suit any facial structure, promising a vast range of looks to choose from. Being mature does not translate as blending into the background, but a passage of right to choose beauty and good health.
Total Color Change
Trying a new color is another fabulous way of achieving a brand new you. Although full coloring requires a touch-up every six to eight weeks, the excitement of a new look could make it well worth the time, and with the added confidence, it makes you worth the time. Focus on your health and happiness, not on your age.
Highlighting For Convenience
Maybe the time needed to care for a full color job is a little more than you would prefer, so give highlighting a go. Already perfectly suited for lighter hair, subtly added streaks give a new definition to your locks - especially if gray hair begins setting in, while taking years off your look. Darker hair gives you a canvas to proudly sport the highlight job, drawing attention and defying age.
Regain Full Bodied Hair
If your hair has progressively thinned and taken on a limp look, try taking off a little length. Thin hair plagues many people over 50, but learning to adapt is the easiest trick to master. Shorter hair is an instant and natural volumizer for any look.
If your hair is already short or too short to trim, try hair extensions. A near natural fix for limp hair, these boost the body in your hair and add texture as well. Using a moisturizing shampoo combined with a light-weight or no-weight conditioner adds body, fullness and life without weighing down.
The Diet for Healthy Hair
The phrase "We are what we eat..." has never been truer. What we put into our bodies affects what grows out as well, and a healthy diet of vegetables and fruit gives your hair a healthy shine and feel. To maximize the healthy diet you choose, try hair vitamins for an added enhancement to your hair care regimen.
Article Source: http://www.articlesbase.com/womens-health-articles/5-hair-tips-for-women-over-50-482197.html
About the Author
Former IBM executive and beauty products entreprenuer, Tim Faber has acquired, started or invested in over eight companies since 1987 and has been involved in numerous boards and charities, including the SC Philharmonic.
Tim is president and managing partner of a skin care and hair care manufacturing and distribution firm outside Athens, GA near Atlanta.
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Does anyone have any fool proof ways to smoke meat?
I am talking about using a real smoker, not a grill! Everytime I have used my smoker since I’ve got it, the meat is too smokey or not smokey enough. If I keep it in the smoker till the internal temperature of the meat is high enough the meat is too smokey and tastes like it was cooked over a camp fire. I’ve tried reducing the amount of wood chips and then the meat just doesn’t taste like it’s even been smoked. I cant find a good medium, it’s to one extreme or the other. I’ve tried using dry wood chips and wood chips soaked in water. I’m stumped and I need help!
It would help me to know what type of smoker you’re using. However, lacking that information we’ve been smoking meat for three years now. Here are some hints:
1. match your meats and woods for flavor, like an apple maple blend with pork. If the wood you buy has proporations – use them.
2. soak your wood in aromatics – red or white wine, herbs, etc. Again these need to match your meat and flavors you generally like.
3. Watch the temperature guage in the smoker – that will allow you to open the door and let out some heat as needed (or not).
4. Keep notes on each type of meat. Once you’ve found the “too little” and “too much” zone – you can surmise the “just right” from those notes. And don’t just dump what you consider unsuccessful experiments – use it for soup, stew, sandwiches etc. You can doctor the flavor afterward.
I will be posting some sites for information on smoking woods etc. below.
Smoking with mulberry wood?
There are 2 very large mulberry trees in my yard that were blown over in a storm. The base of each tree is about the diameter of a 55 gallon drum. I’ve smoked meat with pecan, pear, apple and hickory wood before. How does mulberry wood perform in a smoker? Would I use the small, medium or large branches to make chunks of wood for the smoker?
You can use both the logs for the heat source and the branches for smoking, any fruit wood is fine, only pine and cedar give off an oily resin that can be bitter, but if the trees came down in the recent storms, I would use the branches and let the wood dry, it will just be less smoky a fire.
Like nut woods, fruit wood impart a lighter smoke, hardwoods like maple, oak and hickory are stronger and are best tempered with a fruit wood for contrast. I am a former chef and have use quite a number of different type of wood, even old grape vines are not bad.
If your smoking anything for a long time you have to add in stages, for a quick smoke then after the initial wood has burned of it is done, but for long cooked or smoked products like briskets, hams, spare ribs or whole hogs, you need a heat source generally wood or charcoal, and add the smoking medium at stages to penetrate the entire piece of meat overtime.
Meat smoking – Help…?
I have started cooking with a smoker, the wife bought me the bradley smoker for Christmas. It seems to work well, however I have had a difficult time achieving great results. I am still learning, mostly experimenting with Ribs.
Is it completely normal for ribs to come out of the smoker looking black or am I indeed doing something wrong there.
I start by marinating the ribs over night, then applying a dry rub and then put them in the smoker at 200 deg for 4 hours with hickory or oak bisquettes. The ribs come out cooked, but have a black coating or crust on them.
Thanks
I do not have the Bradley. I have several sfb smokers(side fire box)
if you click onto the forums below you will get tons of help there there are several bradley owners and tons of help start by telling everyone about yourself in roll call and ask all the questions you have they will be answered.
Ribs should be smoked a total of 6 hours cooking time with smoke for 1 to 2 hours of the total 6 hours. foods in a smoker do come out quite dark that is caled a bark. I use dry rub on all the meat I smoke except for fish and a stuffed sausage meatloaf nicknamed a “fatty” I hope to see you there. its a great place to learn food smoking!
I just purchased a BBQ-PRO smoker and grill. when smoking I can not get the tempature over 170 degrees.?
Ive moved the both dampers on the smoke box and the smoke stack and still the temp to the meat is only 170. I am using charcoal–Any suggestions please
Yeah… make sure you are measuring your temperature accurately at the grate where the meat is. The Maverick ET-73 dual probe thermometer is good for that (available at http://www.bbq-book.biz )
Here are some tips…
1) Use hardwood briquettes from Kingsford or Duraflame. They burn hotter than regular briquettes.
2) Use enough charcoal to start with. About 1 chimney full to start. Add 5-10 briquettes at a time to keep it going. Don’t let your fire go out. The charcoal should be on a grate in the firebox to allow ashes to fall through. Don’t put charcoal on bottom of firebox.
3) Open your smokestack damper all the way and control your heat with the firebox vents – open for more heat.
4) Keep your lid closed as much as possible. If you’re lookin, you ain’t cookin.
5) Keep ashes shoveled out as they will obstruct airflow.
Bill
Barbecue Recipes
http://www.bbq-book.com
Tin foil got really hot over taco meat. Can aluminun get into the meat?
I was tooking taco meat on the stove and didnt notice how hot it got. I had tin foil over the top of the skillet. It was sizzling really badly and started smoking up the house. Is there any way tiny pieces of aluminum could had flaked off in the heat and be in embeded in the meat? Im worried. The meat is being chopping up for taco and after i cooled down the stove i didnt notice anything wierd.Im worried to eat the meat now tho.
Yes! Watch out! The amount of aluminum in the meat will determine how your body reacts to it. The more you ingest the more your body will process it as a attachment to your cells and eventually you become a disgusting android!