How to take care of dyed hair

With the change of seasons one is always fending for one’s hair lest some damage is done as a result. Dry winds, cold temperatures and all the extreme winter conditions, according to your whereabouts, would leave some mark on your hair unless some precautions and care routines are taken.


Plaques of skin, cashmere-caused static, hat-head’s aftermath, or the onset of blow-dryer-induced split ends are some of the hair issues some face towards the end of the cold season. There are numerous restorative measures that can put an end to such hair issues.

To lock in extra moisture in your hair strands and scalp, using a heavier-than-usual oil-based moisturizer is highly recommended. Also, adding hair oil to your hair care routine helps combating dryness effectively. Apply few drops of nourishing hair oil at the ends every day to help replenish your hair with the moisture it needs, preventing it from breakage, and leaving it soft and shiny. Argan oil and jojoba oil do keep your locks well-hydrated.

To replace lost moisture, consider slathering your hair with a leave-in conditioner and take 30 minutes for the moisture to penetrate into the hair shaft. Commit on a regular basis to such weekly treatments and you’ll have well-hydrated hair as well as combat floating fine strands. For Scalp concerns, all you’ll need is a couple of tablespoons of olive or coconut oil and a teaspoon of lemon juice.

 Heat the oil for a couple of seconds until it’s warm and then mixes it with the lemon juice. Massage the oil into your scalp and leave it in for 20-30 minutes. Rinse it out with shampoo and condition. Avoid chemicals and switch to healthier nourishing products. When your hair is already having a fragile moment heat styling will amplify the problem.

 So, whenever possible embrace your natural hair texture, avoid heat styling and shampoo less. Don’t forget to keep yourself hydrated by drinking plenty of water and fill your daily diet with foods that are great for healthy hair such as; nuts, whole grains, salmon, and dark leafy greens.

About the writer

This article was written by guest author Reham selim

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