CROWNING GLORY - Caring for Fine Hair

“Your Sacred Locks Shampoo for Fine Hair was a game changer for me … Really brilliant!”

Newby Hands

Global Beauty Director

PORTER & NET-A-PORTER

 A recent press article in the Saturday Times Magazine on Fine Hair Haircare reminded me why I started Sacred Locks back in 2004 … there was so little on the market that worked on my own Fine Hair.  I had endless problems with my hair feeling ‘sticky’, weighed down or lacking volume and shine.  An endless round of seminars for my father requiring daily blow dries and styling left my hair looking and feeling rather lacklustre. 

Conversations with stylists as to what is was in the ingredients of these shampoos and conditioners I was using revealed that there was a build- up on my hair, leaving it brittle and prone to breakage. I realised then that the formulations and active ingredients of shampoos and conditioners are key to creating products that are suitable for Fine Hair.  

Excluding silicone first and foremost, a plastic that builds up on the hair shaft, leaving it dull and brittle, was an important step.  Removing Sodium Lauryl Sulphate (SLS) was also important, not only harsh on hair and scalp but also impacting on the environment and damaging our marine life.  The addition of vegetable proteins from wheat and soy help to add natural volume to hair. 

Whilst some of the bigger high street brands have embraced some of the more natural philosophies rarely do they encompass all of them and retain efficacy … my formulations are clean, green but most importantly they actually work.  The formulations have changed very little from those first days because I still believe they are the best for fine hair.

Caring for fine hair starts with the product you choose, look for gentle products that won’t strip the hair of its natural moisture – my SACRED LOCKS for FINE HAIR COLLECTION is free from silicone, parabens, petrochemicals and Sodium Lauryl Sulphate (SLS) – eliminating many of those ingredients is essential in your product choice as they are all moisture depleting.  Stripping hair of moisture whether through hair-colouring, poor product choice or environmental damage – the result is the loss of hairs elasticity.  When hair is wet its elasticity is further compromised and combing or brushing hair puts a lot more tension on hair strands which can result in breakage. 

Combing hair correctly is a great step towards protecting and caring for your hair, whether fine or otherwise.  After applying conditioner or treatment, let product really penetrate the hair shaft before adding water to loosen the product in your hair and allow for easier combing. Using a wide-toothed comb or a soft bristle brush, ALWAYS tease out tangles from the ends upwards and NEVER drag the comb through from the root first.  As you ease out tangles, work your way gently up the hair until you are tangle free and the comb runs smoothly. I now use the wonderful Shu Uemura Art of Hair Paddle Brush as this glides through my hair in seconds without over-stretching the elasticity.

Rather than rough drying hair with a towel, press gently with a towel to remove excess moisture before drying with a hairdryer.  I love the Dyson Supersonic Hairdrier, fast gentle drying that protects hair from heat damage. 

Gentle products and gentle handling of hair are paramount to protect Fine hair … what are the problems you have with your fine hair … let me know!

Try this nutritious Hair Enhancing recipe from Deliciously Ella

Buckwheat & Beetroot Risotto

Serves 4

5-6 Beetroot
2 Mugs of Buckwheat (400g)
Juice of 1 lemon
1 x 400ml tin of coconut milk
Salt & Pepper to taste

Start by roasting the beetroots whole, with their skins on in an oven set at 210° C (190° Fan oven).  They will take about an hour to cook.  You don’t need to add any olive oil.

Once the beetroots are nice and soft and the skin is becoming crispy, take the beetroots out of the oven and leave them to cool for a minute.

Place the buckwheat in a sieve and rinse with cold water until the water that comes through is totally clear.

Place the buckwheat in a saucepan with 3.5 mugs (1 litre) of boiling water.

Let the buckwheat boil for a minute or two, then let it simmer for another 10-15 minutes until all the water has evaporated and the buckwheat still has a little ‘bite’ and nuttiness, but not crunchy and not too soggy.

Peel the skin off the beetroots and place the flesh into a food processor with the lemon juice, coconut milk, salt & pepper to taste and blend.  The mixture should come out smooth.

 Once the buckwheat is cooked, stir in the beetroot mixture, heat through then serve.