Eat healthy for your locs!

You go through your weekly regimen. You tie your locs up at night. Now its time to take care of your locs from the inside out. What do you eat? Read on…

  1. Whole grains. Whole grains carry a lot of nutrients that promote hair growth such as selenium, magnesium, iron and B vitamins. B vitamins, such as niacin, folate, riboflavin, and thamin are what’s needed for growth, plus biotin. Foods to try: whole wheat breads, oats, grits, wheat bran, or anything that says whole grain. Other labeling suggests refined and bleached flours.
  2. Water. Water is needed for life. Eight to 10 glasses a day are needed to help moisturize your locs. One barber I talked to said that he noticed a difference in the moisture levels in his clients hair after they drink more water.
  3. Avoid high fats, red meats, pork and high sodium diets. Walk away from that fast food drive thru (It’s hard for me to do too :)!) Resolve to do that in 2013. Your locs and your body will thank you for it.
  4. Olive oil. Yes, it’s in our hair products, and you use it for hot oil treatments. Now get into the kitchen and cook with it as your regular oil. It makes a great dipping sauce for Italian breads. Drizzle it on salads.
  5. Nuts. Nuts are good sources of protein. Eat sparingly, however, due to its high fat content.
  6. Exercise. Get moving to increase blood circulation to your scalp  to create the optimal conditions for hair growth.

Try these tips and you will have nourished your locs from the inside out.

Editor’s note: Look for the Loc’d Life booth this Thanksgiving weekend in Chicago at the Salem Baptist Church of Chicago’s A.R.I.S.E. Entrepreneur Business Expo, 752 E. 114th St. Two days of shopping and activities: Friday, November 23rd  from 6-10 and Saturday, November 24th from 10-3 p.m. Get the Loc’d Life printed edition, t-shirts and other merchandise that shows the world that you love your locs! Meet me and see you there!

‘Till next time,
Gail Mitchell
Loc’d Life Magazine
Click on the blog link for weekly posts.

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