If you start to wash your hair with egg yolks, you'll have a lot of egg shells.
DON'T THROW THEM out!!!!!!!
Especially when you use domestic eggs. You can prepare calcium citrate - a source of calcium, bioavailability of which is 2.5 times higher than in calcium carbonate as Wiki says. More you can read hear.
So, what do you have to do?
Gather shells from about 10 eggs wash them and boil for 10-15 minutes to kill all the germs and dirt. Then take it out and try to remove the envelope which is usually on the shell inside. Don't worry if you leave some of it inside! It's not dangerous. The reason is that shell without envelope seems to dissolve faster. When done, put all shells into a jar and crumble them.
Now, time has come for lemons. Take 2 of 3 lemons, scald them and crush out juice. Then pour this juice through the sieve into the jar with crumbled egg shells. The juice has to cover them.
Put this jar into the fridge and shake it time from time. Do this for approximately a week. It can take longer time. It will then become white, just like milk.
Take it 1 spoon after meal two times a day. Listen to your body while taking it. If you notice some discomfort for your body, stop taking it.
While reading the posts about vitamins and minarals from the Chapter "Hair nutrition", you could notice that yeast were mentioned there a lot . Kombucha tea is one of the way, you can get yeast. So now I'll try you to tell what is it, how does it work and how to prepare this tea.
What is Kombucha ?
In Ukraine we call it "chayniy gryb" ("tea mushroom"). The same "kombucha" means, when to translate from Japanese. As I have revealed from Wikipedia Kombucha tea was widely used in China (during Qin Dynasty, that's approximately 250 BC. The Chinese called it the "Immortal Health Elixir," because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. The process of brewing kombucha was introduced in Russia and Ukraine at the end of the 1800s, and became popular in the early 1900s.
It is an macroscopic solid mass of microorganisms called a "kombucha colony," usually consisting principally of Acetobacter-species and yeast cultures. The culture itself looks somewhat like a large pancake, and though often called a mushroom, or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"). The surface of this "mushroom" is shiny and compact. the under part of it consists of great amount of "threads". All processes of tea and sugar fermentation take place here. In this "mushroom" yeast develop, which in nature conditions are on the surface of mushy fruit or in fruit-berry fermenting juices. This is essentially the old world process to make vinegar. During each fermentation cycle a new layer(baby) of the kombucha culture grows on the top of old one. So you can separate "mother" and "baby mushroom" and put "baby" into new container or give it to your friend:)
How does it work?
Kombucha contains many different cultures along with several organic acids (vinegar, citric, oxalic, pyroracemic), amino acids, anti-oxidants, polyphenols, active enzymes, vitamins B1,B2, C, P, PP, caffeine, tannin, antibiotics.
In folk medicine It is used to lower arterial blood pressure (by reducing cholesterin lever), as relief of arthritis, treatment of insomnia, coronary heart disease (it normalizes hear rates), gastritis (But ONLY with LOW acidity!), constipation. It is believed to help with excema and other skin problems, to stimulate of hair regrowth, the immune system. Folk healers suggest to put some "mushroom" on the skin burns. Kombucha tea is good to allay thirst.
BUT CAUTION: If you have high intragastric acidity,diabetes you should not drink kombucha tea!
You also have to observe all preperation and drinking instructions!
How to prepare it: At first you'll have to:
find a kombucha starter/mother/SCOBY. You can try to find it in health food stores, the organic section of some regular grocery stores, the Worldwide Kombucha Exchange or a Google search for "organic kombucha starter". I took it from my friend.
prepare a fermentation container. It have to be made of food grade glass only. Use of other materials (i.e. ceramic, metal and/or plastic) may leach chemicals (including lead if using ceramic) into the ferment due to the natural acidic generation within the kombucha fermentation process. The volume of the container should be based on the rate at which you will be consuming the beverage. I usually prepare it in 1.5 litre glass jar. Wash it carefully! ( keep everything sterile and clean while you are prepearing tea to avoid "mushroom"contamination of the mold. If mold does grow on top of the kombucha culture discard the whole contents and culture due to contamination. Do not try and attempt the 'salvage' or 'rescue' the mushroom. And do not drink such tea. It can be dangerous for your health!) and container for tea brewing
cut gauze bandage to cover the jar.(this one is better, because it is fine mesh, so allow our "mushroom" to breathe and protest it from insects of other stuff to penetrate inside and contaminate our tea). You can fix this bandage with rubber strip.
Then
brew tea in one litre glass jar (Not to strong, because it'll take a long time for ''mushroom'' to fermant it). You can use green or black one. I read also that you can add some amount of juice to change the tea flavour;
add in hot tea 1.5 tsp of sugar and stir to dissolve. (without sugar it wouldn't ferment! But if you forgott to put it earlier, don't try to put it into fermentation jar when "mushroom" is inside! Sugar will burn it! And some dark spots will appear on the "mushroom");
wait for some time to let your tea cool down to room temperature. (Hot tea can kill your "mushroom"!);
pour tea into the fermentation jar where SCOBY "mother" is. And put this jar in a warm place, with no direct sunlight. (Do not move the jar while it is fermenting! Because in this way you change the conditions of fermentation and this can influence it!);
and wait for 6-8 days while fermentation is in process;
take some tea from the fermantation jar with glass pipette, puor it in a glass or something like this and test the ferment for its Ph level with pH Test Strips. It have to be close to 3 pH. Here you can experiment to get your best tast e of tea.(Butdon't dring kombucha tea with pH level lower 2.5 pH! Remember? It is an old way to prepare a vinegar. So don't drink vinegar! It is dangerous for your health!);
pour ready tea into glass bottles (But leave about 10% of old tea in the glass jar as starter tea. This keeps the pH low to prevent mold and things from growing while the tea is getting started. This insures that the fresh tea solution is acidic enough to combat any foreign molds or yeast)
and enjoy it! (You can put tea into the frige. There it can be conserved for a month.)
What to do with a 10% of old tea and SCOBY there?
Start a new fermentation!
Here you can watch video of Kombucha tea prepearing. But remember about instructions above! don't use plastic! don't put your arm into the tea!;)
lack of vitamin H (diotin), which belong to the vitamin B group, cause seborrhea, dandruff and depigmentation of the hair
vitamin B3 prevent premature grey hair and hair loosing
vitamin B6 stimulate hair grow
vitamin A reduce probability of dandfuff and stimulates skin regeneration, lack of vitamin A causes dry and fragile hair
vitamin F provide strong and elastic hair
vitamin C help on healthy and strong cuticle.
Hear is a list of some vitamins and products and where they are found:
Provitamin A (carotin) is in green parts of many plants(in leaves of nettle, parsley, lettuce), in carrot, tomatoes, in berries of sea-buckthorn, sorbus, rose hips, apricot.
Vitamin B1- in green leafy vegetables (parsley, spinach), in cereals (rye-bread and coarse flour bread, wheat brans), nuts (walnuts, hazelnuts, peanuts), baked potatoes, brewer's yeast, carrot.
Vitamin В2. In great amount It is in yeast (like kombucha), sprouts of cereals, brans, molds (like blue cheese).
Vitamin B5 - yeast, in cereals (rye-bread and coarse flour bread, wheat brans),blue cheese, lentils, milk
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