Q: Do not brush your hair from the roots straight down to the ends; this causes even more snags, knots, and tears. Instead, work in small sections, and brush your hair starting from the ends first. Make sure that the brush you are using has soft, flexible bristles. Do not brush your hair while it is still wet, unless you have curly hair. If you have curly hair, brush your hair while it is still wet using a wide-toothed comb. If possible, do this before you rinse out your conditioner. The conditioner will help your comb glide through your strands with less resistance and breakage. Consider using a hair detangler spray or gel to make brushing easier. This product will make it easier for the brush or comb to glide through the hair strands. These sorts of styles can weaken the hair shaft over time, causing it to become brittle and break. Instead, try to wear your hair down or in looser styles, such as low ponytails or braids. Trimming your hair gets rid of split ends. If you don't trim your hair regularly, the damage may creep further and further up the hair shaft, causing even more damage. If you must chemically treat your hair, then do the perm or relaxing first, wait two weeks, then do the coloring. This gives your hair enough time to recover and prevents further damage. If you dye your hair, try to stay within 3 shades. Going too light will over-process your hair and cause it to become dry and brittle. Avoid using rubber bands or anything that has sharp, metal edges. Instead, reach for fabric-covered scrunches, plastic hair clips, and elastic hair ties. These will put the least stress on your hair. Not only do cotton pillowcases dry your hair out, but they cause too much friction, which results in tiny snags and tears. Alternatively, you could wrap your hair with a silk scarf before you go to bed. You can use a hat, hood, or scarf. The hot, blazing sun can be very damaging to your hair, but so can the extreme cold. Both extreme heat and extreme cold can sap your hair of moisture, leaving it brittle and dry. This leads to damaged hair. These foods won't erase the damage or make it go away, but they will help ensure that the new hair is healthy and strong. Be sure to maintain a healthy and balanced diet by eating other healthy foods as well. Foods that are high in fatty acids include avocado, salmon, and olive oil. Fatty acids help reintroduce moisture to your scalp and hair. Protein-containing foods include eggs, fish, and meat. Protein helps your hair become stronger. Vitamin C-rich foods include broccoli, citrus, and spinach. Foods high in Vitamin B include berries, eggs, nuts, fish, and other vegetables. If you have a lot of stress in your life and don't sleep enough, your hair will appear unhealthy; unhealthy hair is more prone to damage than healthy hair. You can keep your hair healthy (and thus reduce damage) by sleeping more, and trying to manage your stress levels. Here are some ways you can reduce stress: Try meditation, yoga, or breathing exercises to focus your mind. Exercise to get your body moving. For example, you could jog, play a sport, walk, or even work out in a gym. Take up a hobby, such as drawing, knitting or crochet, gardening, painting, playing music, reading, singing, or writing.
A: Brush your hair properly. Avoid hairstyles that strain your hair, such as high ponytails tight braids. Trim your hair every six to eight weeks. Avoid coloring, perming, or relaxing your hair too often or all at once. Use the right hair accessories. Consider investing in a silk pillowcase. Protect your hair from harsh weather by covering your hair. Try eating more food that contain fatty acids, protein, and vitamins. Try getting enough sleep and reducing your stress levels.

Q: Any moisture will shorten the shelf life of the paste. Pat the ginger dry thoroughly before you continue, and make sure your kitchen equipment is dry. If you have mature ginger with wrinkly, brown skin, peel it before chopping. You do not need to peel young ginger with soft, yellow skin. Start with 4 oz (113g) of ginger, or about 1 cup after chopping. Some cooks prefer to add more ginger (up to double this amount), but wait until you taste the final product. It's easy to overpower the garlic. Young ginger has a less pungent taste than old ginger. You can use much more without overpowering the garlic. As garlic ages, its aroma and flavor becomes stronger and stronger. Besides overwhelming other ingredients, these aromatic compounds can turn your paste a surprising blue-green color. Start with fresh garlic to avoid these effects. Cut out any green sprouts from the garlic, which have a harsh burning taste. . You'll need about two large heads of garlic, or roughly 20 cloves. Save yourself some time by peeling them all at once: Separate the cloves and drop them in a large, metal bowl. Take a second metal bowl the same size. Place it upside down over the first bowl. Shake the two bowls vigorously for a couple minutes to remove the peels. Combine the ginger and garlic in a food processor or blender. Add a generous pinch of salt so the paste lasts a little longer. Scrape down the sides between pulses. Pour in about tbsp (8 mL) of vegetable oil near the end of the blending process. Choose an oil without a strong flavor, such as canola, corn, or safflower oil. Slowly pour in more oil if the blender is stuck, a dash at a time. Place the paste in a clean, dry jar. Put it in the coldest part of your fridge, usually at the far back. If the jar is sealed against air and moisture, the paste can last two or three weeks. However, even in the fridge, there is a risk of very dangerous botulinum contamination. If you keep the paste for more than three days, make sure to heat it thoroughly for at least ten minutes to destroy this toxin. The top surface of the paste may turn brown. This is a harmless reaction with oxygen, and not a sign of spoilage unless the color extends below the surface. Keep a clean spoon in the same container as the paste, or make sure every spoon you use is completely clean and dry.
A:
Wash and dry the ginger. Chop the ginger into rough cubes. Find the freshest garlic possible. Peel the garlic Blend together ginger, garlic, and salt. Drizzle in oil. Store in the refrigerator.