Simple Hair Care

Some say hair specifically head hair is a woman’s crowning glory and made most women obsess with their hair, hairstyle, hair care services and products. This addiction to hair vanity seems came from the backward era of stereo-type gender roles, when women are only valued for their reproductive ability and overtly feminize looks, like an chattel, emphasizing on long shiny hair, fair- flawless complexion and hourglass fertile figure.  However, this obsession on the appearance of healthy hair and hairstyle is not only confined with women but also men, and hair care product is a growing multi-billion industry.

Do not let other dictate what to do with your hair, especially when they have something to gain from that directives. There also institutions that tyrannically demand a certain hairstyle to be maintained like academia. Such policies and aggressive marketing strategy, especially the one that deguise as suggestion, should be challenge and not taken leniently, such help develop critical thinking, self-autonomy, independence and confidence. One could just politely inquire for rational explanation and decline or follow intutionatize rules, then later politely ask for justification and negotiate a compromise. Such tip toeing would help not to offend ‘sensibility’ but still hold at bay questionable imperatives.

Anatomy and Physiology of Hair

In general, hair is a thread like substance of protein filament that grows out of the skins. It composed of a root and shaft. The root is like a soft bulb that lies in the dermis beneath the epidermis or skin in a container called a follicle. The shaft is the part that is seen outside the skin. It has color, which varies on the melanin (pigment) production. Oil glands, which also beneath the epidermis, keep the skin moisturize and soft, but also keep the hair soft and flexible. Hair varies from thick to thin, coarse to fine, straight to curly, long to short [1].

Hair grows by producing new cells in the root and then pushing them out, the shaft of the hair is made up of these cells. It has a specific growth cycle with three stages: Anagen (active phase), catagen (transition period) and telogen (resting phase). All three occur simultaneously; one strand may be in the anagen while another is in the telogen [2]. Each stage has a specific length of time, and it varies from person to person. Different hair color and follicle shape affects the timing of these phases. However, the average rate of hair growth is about 1 centimeters (cm) every 28 days or 1.25 cm (0.5 inches) a month, or about 15 cm (6 inches) per year [3]. 

Normally, about 90% of our hair follicles are in anagen phase, 10-14% is in telogen phase and 1-2% in catagen. Thus, about fifty to a hundred hairs are shed daily from normal scalp. But when the body is subjected to extreme stress, it could induce the hair to enter prematurely in telogen phase and begin to fall, causing a noticeable hair loss [4]. There are also other factors and disorders that causes hair loss and inhibit hair growth, if you would like to know more about such subject matter please comment below and will create a condense informative article.

General Simple Hair Care

1. Keep it neat daily and protect it from harsh elements. Depending on the type of hair, combing daily would help spread the oil evenly and keep hair soft and flexible. Avoid abusing your hair.

2. Choose a hairstyle that efficiently works for you. Find a reliable and trust-worthy hair care professional and a dermatologist, just in case.

3. Choose hair items and products carefully, even the simple and basic hair brush, hair bands and bobby pins.

4. Frequency of shampooing and conditioning depends of oiliness of scalp, and environmental exposure. Choose a natural or organic hair products, if not available or accessible one could always dilute a solution with water, or neutralize harsh chemical with diluted vinegar spray on one's hair 30 minutes before shampooing. 

5. Hot oil treatment once a month, this is a tried and tested French care hair routine. One doesn’t need break the bank to go to a hair salon every month. Secure the brand of hot oil that had worked for you and do it yourself every month. All natural hot oil is a freshly squeezed coconut milk or "gata." NTS: Not coconut oil but fresh and warmed coconut MILK.

4. Don’t rely heavily on hair products like hair relaxing, straightening and the likes. Chemicals that alter damage hair and scalp, if one could avoid it completely.

5. Eat healthy food, hair is made up of new cell grow so supply your body with healthy protein to promote growth and maximize vitamin intake by taking it at the right time.

Finally, hair is not just a part of one’s anatomy but also unique identity, individuality and autonomy. Linda Rodin a New York photographer celebrates herself by embracing her gray hair and never even once dyed to hide it, still she exudes confidence and simple elegance.

Is this health and fitness article aggressively interesting? If you want to hear more honest opinions on health and fitness or is there a health issues you are curious about please post let us know your questions, inquiries and requests in the comment section below, and do not forget to follow. If you find this article lacking, please share your thoughts, all reactions, suggestions and corrections are welcome. And maybe follow to help this blog post better content. Thank you!

As always keep it simple and enjoy!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols. 9). Australia: McGraw-hill Far Eastern Publishers

2. Braun-Falco, O., Plewig, G., Wolff, H.H., & BurgDorf, W.H.C. (1996). Dermatology (Second Edition). Italy: Springer-Verlag Berlin Heidelberg. 

3. Huang, S.J. (2017, September 10). The Definition if the Anagen Phase of Hair Growth. [Blog File]. Retrieved from https://www.verywell.com/what-is-the-anagen-phase-of-hair-growth-1069411

4. Brannon, H. (2017, February 28). The Telogen Phase of the Hair Cycle. [Blog File]. Retrieved from https://www.verywell.com/telogen-phase-1069283

Cooking Oil - An Introduction

Cooking oil is known and commonly used product in the 21st century. In general, oil is any neutral substances, chemically non polar, viscous liquid at ambient temperatures and is both hydrophobic, means it repels water, and lipophilic, it attracts or love fats [1]. There are many types of oil and classified according to source and to its application, the cooking oil belongs to the latter classification.

There are two sources of oil, organic oil and mineral or crude oil. Ideally, organic oils would imply that it originate from plants, animals, or other organisms. Unfortunately, for mineral or crude oil is also organic and not from minerals, as it originate from fossilized organic materials. The misnomer stems from the process this type of organic oil have been extracted, similar to minerals it is mined through drilling.

Classification of Oil - According to Application

The common uses of oil, aside from cooking, are for fuel, lubrication, cooling, manufacturing, medicines, cosmetics and painting, and religious rites. Amongst the applications, cooking plays an important part of daily activity as it is a source and support nourishment, needed to survive and thrive. 


Cooking Oil

Cooking includes frying and baking, yet this class of oil is also used as flavouring. There are a wide variety of cooking oil sources from plants, animals and synthetic fat. Plant sources, also called vegetable oil, are from seeds, flowers and fruits of plants.  Animal sources are either from animal parts, like lard; or animal product, like butter from churned cream or milk. While synthetic oil, known as a fat substitute, is from a specific type of sucrose polyester blend and known to used in manufacturing chips.

First, focusing on the different types of vegetable oil, its characteristic, heat tolerance and ideal application, would help narrowing down on what vegetable oil to by for certain type of cooking technique. It is important to match the oil tolerance with the temperature a cooking technique employs to achieve a desired product and more important safe and healthy.

Characteristics of Cooking Oil

Fatty acids

Generally a fatty acid is made up of a straight chain of an even number of carbon atoms with hydrogen and carboxyl group at opposite end. If the carbon to carbon bonds are all single the acid is saturated, while if double or triple, it is unsaturated and more reactive. Monounsaturated contains one double bond, while polyunsaturated contains more than one double bond [2].

Oils high in monounsaturated fats store longer than those high in polyunsaturated fats, while, the shelf life of oils high in saturated fats is longer than high in unsaturated. Low in polyunsaturated fats is less reactive and more stable. However, always consider the best before date that are on the product labels. The variety of oil stability will aid in choosing which oil one could stock in greater quantity, compare to which oil to keep in smaller quantity.

The characteristic of stability, oils with high saturated or monounsaturated fats are general ideal for frying food than high in polyunsaturated fats.

Fatty acid is an important component of living cells, as it is a source of fuel for most animals. With its effect on human health have some controversial as in the 1950s promotes low in saturated fats is healthier, but new studies and review have challenged that claim. A discussion on the different health benefits of fatty acids and discovering which cooking oil is deem healthiest would be on another separate article after presenting all the different cooking oils.    

Smoke point, Flash point and Fire point

These cooking oils characteristic pertains to temperatures. The smoke point is the temperature at which oil start to burn, having burnt flavor in the food, and the degradation of essential nutrients. The flash point is above the smoke point, is the temperature at which oil vapors will ignite but inability to remain lit. While the fire point is when enough oil vapors will ignite and sustain a burn [3]. The longer the oil has been heated, there lower these temperature points become.

The variation of cooking oil’s smoking point is due to the refining process. The more impurities and free fatty acids remove, the higher the smoking point. Refined version of the oil is more ideal for frying compare to unrefined cooking oil type.

Cooking oil is an essential part in food preparation and it is valuable to be aware of the different variety and it’s characteristic. Information would help which cooking oil would be ideal for certain cooking method and food preparation.  Moreover, knowledge on cooking oil shelf life would be economically beneficial. Besides, all oils degrade in response to heat, light and oxygen, so the general proper storage would be a cool, dark, and dry place.

Is this an interesting topic? If you want to know more about cooking oil please follow this blog so you won’t miss a post. And if you have questions, inquiries and requests about cooking oil leave a comment below. However, if you find this article lacking, please share your thoughts, any reactions, suggestions and corrections are welcome. And maybe follow to somehow help this blog post better content. Thank you!

As always enjoy learning!

References

1. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia (Vols. 9). Australia: McGraw-hill Far Eastern Publishers

2. The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com/science/fatty-acid . Retrieved on 2017, October 12.

3. Gunstone, F.D. (Ed.). (2011). Vegetable Oils in Food Technology: Composition, Properties and Uses (Second Edition). United Kingdom: Blackwell Publishing Ltd.

Cleaning with Distilled -White Vinegar

The increasing advocacy for environmental friendly and safe cleaning products advance the use of alternatives especially natural and good grade products as cleaning and disinfecting products.  However, it has been discourage to rely on natural products as alternative for disinfectant, as they have been tested and founded out that are less effective than the commercial household disinfectants. An exception is vinegar, as Dr. Rutala (2000) concludes undiluted acidic solution is effective against Salmonella typhi and Escherichia coli [1].   And to be more specific, since are a number of types of vinegar, white or distilled vinegar.

White or distilled vinegar is compost of 5% to 8% acetic acid in water and has a pH of 2.4 to 2.6, making it the most acidic among vinegars [2]. Since distilled vinegar is production is inexpensive compare to other vinegar. Its acidity, availability, accessibility and affordability would make white vinegar the right vinegar for cleaning.

Other Uses of Distilled Vinegar in the Kitchen

As an alternative disinfectant, a cleaner, and a deodorizer

1. Disinfect cutting board

Bacteria like Salmonella typhi and Escherichia coli and high microbial load have been commonly associated with food poisoning and proper food hygiene has been an important part to thwart such preventable illnesses. Just in case, one run out of 3.0% hydrogen peroxide and/or bleach, undiluted distilled vinegar is an effective alternative. After scrubbing clean cutting boards with soap and water, soak it by spraying undiluted white vinegar, and let it sit for 15 minutes, before rinsing and drying.   

2. Clean, disinfect and neutralize chemicals residue on vegetable and fruits

Vegetables and fruits bought in the store or from the backyard garden are riddled with contaminants from soil humus to agricultural pesticide residue to fruit polish. As a precaution wash clean and soak with vinegar solution or spray undiluted white vinegar, then let it sit for 15-20 minutes, would help decrease microbial load and chemical residues.  

3. Shine dishware and glassware

Cloudiness and dullness in dishware and glassware may be cause by lime and minerals in the water. Easy solution is to soak items in a shallow pan or tub with 4 liters of hot-warm water and 500 ml of vinegar. The acidity of vinegar can dissolve some minerals.

4. Clean burnt pots and pans

Cooking especially frying meats and reducing sauces could lead to unfortunate a burnt residue in precious pot and/or pan. Easy and gentler solution is to boil just enough water to cover the pan or pot surface and 250 ml of vinegar together. Let it simmer for 5 minutes, remove from heat, transfer to sink and add 1-2 tablespoons of baking soda. Expect a reaction, if the water is bearable may start scrubbing, may add baking soda and proceed to normal cleaning. May repeat procedure until burnt stains are satisfying removed.    

5. De-clog and deodorize drains

Oils, soaps residue and other organic material clogs and stinks a sink. Inexpensive solution is drain clog water, pour 1/2 cup of baking soda followed by 1 cup of vinegar in to the drain. As chemical reaction subsides flush with hot water. Test by flushing cold water and repeat if necessary. Vinegar reduces odor-causing bacteria thus help in eliminating stinky sink smell. 

6. Dissolve and clean stains on faucet and showerheads

Remove soap scum, brines, water stains, and water-mineral stains on plumbing fixture vinegar solution. For stained faucets spray it with vinegar, cover with kitchen paper towel and spray the cover until soak through. Let it sit overnight or 2-4 hours, then clean as normal, may repeat until satisfied. To unclog showerheads, fill a plastic bag with one part water and one part vinegar. Place the showerhead inside, subsequently letting the vinegar bag dangle but secure it with rubber band or the likes. Let it soak overnight or 2-4 hours.

Solution and concentration in these cleaning tips are modeled from distilled or white vinegar, if one is using a different types might need to alter concentration. Keep separate containers of vinegar for cooking, for cleaning food and food items and another for general domestic cleaning, if possible, this is to prevent cross contamination.

With conscious effort to be short and simple, other uses will be featured in another post. If interested to learn more uses of this common, inexpensive and versatile culinary ingredient, vinegar, please do watch out for it.

Is this cleaning tip interesting? If you want to know more about this vinegar and its other non cooking uses or any cleaning hack please post your questions, inquiries and requests in the comment section below, and do not forget to follow. If you have tried these cleaning tips please share your experience and its result. And if you find this article lacking, please share why and please do post reactions, suggestions and corrections. And maybe follow to somehow help this blog post better content. Thank you!

As always keep safe and enjoy!

References

1. Centers for Disease Control and Prevention (CDC). (Last Updated February 2017.). Guidelines for Disinfection and Sterilization in Healthcare Facilities, 2008.  Retrieved from https://www.cdc.gov/infectioncontrol/guidelines/disinfection/

2. Kinkead, E.B., Sehbai, D.S. & Tunney, C.J. (Eds.). (1972). Modern Century Illustrated Encyclopedia ( Vols. 9). Australia: McGraw-hill Far Eastern Publishers.

Ginger: Zingy Vibes

Ginger  - Common Ginger, Luya, or Cooking Ginger

BOTANICAL NAME

Zingiber officinale

PLANT TYPE

Perennial Herb

SUN EXPOSURE

Full Morning Sun, Semi or Full Afternoon Shade

SOIL TYPE

Well-drained loamy or sandy soil; Moist soil

SOIL pH

5.5-6.5

FUN FACTS               

           

Ginger plant is known for its spicy aromatic swollen underground stems, called rhizome, which usually grow about 1.5-2.5 cm thick, whereas for the annual stem could grow up to 1-5 feet tall by 5 feet wide, at a fast rate. This is a flowering plant has a cone-shaped flower head with pale-yellow to yellow-green (or chartreuse) color. The alternatively arranged mid-green leaves are long and narrow. Ginger is in the family Zingiberaceae, to which turmeric also belong. This warm-climate plant had originated in the tropical rainforest in Southern Asia.

Culinary Uses

Ginger is best known as a hot, pungent, zingy-sweet, aromatic spice. This spice is produced from the rhizome or underground stem; hence the spice is sometimes referred as ginger root. The underground part of the ginger has a distinctive thickened and branched, from brown to tan-colored outer layer, and knotty is texture, appearing somewhat like a swollen hand. This skin is usually removed prior to cooking or consuming reveal a yellow, soft, juicy and fibrous meat.

The pungent principles in ginger rhizome are the non-volatile phenolic compounds gingerol, gingeridione and shogaol as many described a zingy sweet aromatic and lemon-like scent. A dried rhizome is twice as pungent as the fresh ones [1], could be grated and stored for later use. The rhizomes are widely used in many areas of the world as food and beverage flavoring and seasoning. It is a culinary ingredient added to create a mild-hot spicy flavor to dishes such as curries, chutneys, stir-fry, and soup-based like ‘Tinolang Manok’. The very young rhizomes are ideal eaten raw in salads, pickled in vinegar, and cooked in syrup and made into sweetmeats or candies, like ‘shoga no sato zuke.’ While dried powdered ginger root is used as flavoring in cakes and pastries, like gingerbread and cookies. They are also commonly used in beverage like beer, wine, coffee and tea, like ‘salabat’ [2]. Ginger oil, the oleoresin, an essential oil obtained from rhizomes is used to flavor in essences candies and beverages, like ginger beer and ginger ale.

The young leaves and shoot are slightly spicy can be eaten as a potherb or pureed, then used in hot sauces and dips. The leaves can also be used to wrap food whilst it is cooked bringing a fresh mint-like flavor.  

Medicinal Uses

The Ginger rhizomes or root, fresh or dried is commonly used in Eastern Herbal treatments, as evident in Chinese medicine used it as an ingredient about half of all of its prescriptions. As mentioned above, the root is rich in non-volatile phenolic compounds, as well as volatile oils responsible for it zingy sweet  aroma that stimulates the production of saliva and somehow promotes appetite believing it also aids in digestion and promotes bile flow from the gall bladder into the duodenum, or the first section of the small intestine. It is used as a folk medicine that helps control nausea and vomiting, which include morning and motion sickness but no conclusive evidence that it helps alleviate chemotherapy-induced nausea and vomiting [3]. While a warm ginger-broth believed to be carminative (stimulate flatulence) hence used to relieve indigestion and colic. It is also believed to be a stimulant, diaphoretic (induces perspiration), expectorant, and emmenagogue (stimulate menstrual flow). However, there is no clear evidence that ginger is not effective treatment for dysmenorrheal or menstrual cramps [4], and cause miscarriage or harm during pregnancy.

 Externally, the crushed root topically applied is due to analgesic and rubefacient quality, it warms and increases blood flow and helps calms the nerves, relieves spasms, cramps, pains and sprains [1].

Ginger is recognized as generally safe but the topical use of ginger may cause allergic reaction result as a skin rash [5]. Ginger can also cause heartburn and other similar side effects, particularly in powdered form [5]. Large quantities of unchewed fresh ginger may result in intestinal blockage and inflammatory bowel disease [5]. If an individual has already developed gallstone, it is advice to stay away from it, as it may stimulate the bile and cause some adverse pain [6]. It may have drug interaction with warfarin and aspirin, anticoagulants, and nifedipine, a cardiovascular drug [5]. Thus, it is advice to exercise some precaution.

NTS: This blog initially declined to present any medicinal uses of the plants as most are unfounded claim. For safety reason, felt compelled to provide the general proven and unfounded effects with the hopes that reasonable precaution would be taken when utilizing the plants. Moreover, this blog cannot take any responsibility for any adverse effects from the use of the plant. Always seek advice from a professional before using for medicinally purpose.

Other Uses

Ginger oil, an essential oil obtained from rhizomes is commonly used as an ingredient in perfumery, cosmetics and medicines.

PLANTING

Preparation

      A greenhouse if in seasonal zones; or a semi-shade or shady corner in a tropical zone

      Large 36-inch deep container

      Broken pottery for drainage

      Well-drained loamy or sandy soil; or a potting soil mix of one part sad and one part compost; sanitize and free form pest, fungus and parasites

Propagation

By Division

Part to cut:

      A firm rhizome, an underground stem, sometime referred as ginger root;choose the part that has bumpy bud eye

Length of cutting:

      About an inch thick or thumb size

When to plant:

After soaking the cut root in warm for 24 hours

Rhizome Depth:

An inch deep, with the bud eye pointing up, then water lightly

Rhizome & Plant Spacing:

12-15 inches apart

Days to Sprout:

14-21 days

When to transplant:

Plant directly on soil or a large container

By Cutting

Ginger has been successfully propagated at Kew, London using intermodal cuttings, but specifics on what and how to cut, length of cuttings and days it took for roots to grow were not shared. It has been noted that the cutting method produced vigorous plants.

CARE AND CULTIVATION

Care Level:

EASY

Watering:

Water as needed

In the tropics, water daily preferably when the soil is cool, in the morning or cooled down, in the late afternoon

When ginger producing rhizomes, about 3 months in, reduce water to allow soil to dry slightly at the time of production. This is to ensure a healthy rhizomes, then ensure that the soil remain moist, may add mulch.

Growing Notes:

Full sun in the morning but shady during hot afternoons

A mildly acidic soil for healthy growth and rhizome production

If using a store-bought potting soil, fertilize in a regular schedule every two, six or eight weeks. Fertilize with nitrogen, phosphorous and potassium rich compost mix, and calcium nitrate to prevent tip rot. Avoid fertilizing before a rainstorm.

Since ginger rhizomes develop under the soil, adequate coverage is require to protect the rhizome from elements above, guard against soil erosion.

Provide shelter from strong wind and rainfall          

Bring the container-grown ginger indoors when temperatures drop to about 50 degree Fahrenheit (10 degree Celsius)

Flower Blooming:     

From March to August, ginger produces clusters of white and pink flower bud that bloom into a cone-shaped flowering head of pale-yellow, yellow or chartreuse in color with a purplish lip that has yellowish dots and striations

Flowering stems are rare

Companion plants:

Shrubs in the legume family like red clover, peas a or beans

Lemongrass

Tumeric

Galagal

Cardamom

Cilantro – at the edge

Chili peppers – at the edge

Kaffir lime

Pests and Diseases:

Tip rot – indicates calcium deficient soil, therefore calcium additive may be necessary

Common garden snails – crushed egg shell around the plants

Root knot nematodes – pre-planting preparation sanitize soil

Mealy bug

Red spider mite

HARVEST

Days to Harvest:

About eight to 10 months of growing season, when leaves and stalks begin to turn yellow or wither [1]

Storage:

In a plastic bag refrigerated or frozen

Dried, grated and/or powdered dry

Cooked in sugar until soft, crystallized ginger

It is ‘Tinolang Manok’ time!

Is this plant interesting? If you want to know more about this plant or any plants please post your questions, inquiries and requests in the comment section below, and do not forget to follow. If you find this article lacking, please share why and do post reactions, suggestions and corrections. And maybe follow to somehow help this blog post better content. Thank you!

As always enjoy all plants and gardening!

References

1. Bown, D. (1995). Encyclopaedia of Herbs and their Uses. London: Dorling Kindersley.

2. Hardon, A. (2001). Applied Health Research Manual: Anthropology of Health and Health Care. New Jersey, US: Transaction Publishers.

3. Ernst, E. & Pittler, M. (2000, March 1). Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials. British Journal of Anesthesia, 84(3), 367-371.

4. Pattanittum, P., Kunyanone, N., Brown, J., et al. (2016). Dietary supplements for dysmenorrhoea. Cochrane Library Database (Systematic review). Retrieved from http://onlinelibrary.wiley.com/doi/10.1002/14651858.CD002124.pub2/abstract

5. National Center For Complementary and Integrative Health (NCCIH).  (n.d.). Ginger. [Blog post]. Retrieved From https://nccih.nih.gov/health/ginger . Retrieved on 2017, October 6.

6. University of Maryland Medical Center. (n.d.). Ginger. Retrieved from http://www.umm.edu/health/medical/altmed/herb/ginger . Retrieved on 2017, October 6.