Last week, we had the opportunity to partner with Viviscal, the amazing hair vitamin to learn firsthand how the right nutrients can lead to healthy hair growth. The info session featured vignettes from Steve Dayan, a plastic surgeon, Joy Bauer , a nutritionist, along with my favorite part of the session –
Dr. Steve Dayan is a plastic surgeon based on Chicago and he ran a study on self esteem in relation to hair growth. He shared lots of interesting statistical facts and this nugget of advice. Did you know that hair flips are rooted in women letting their pheromes out!
Next, we heard two stories from women who literally convinced me with the sight of their hair alone that Viviscal definitely works. The first lady was a newscaster who had unusually thick blonde hair. She said she had constant damage to her hair from all the newscaster styling and that taking Viviscal really made a difference in her hair. She mentioned that it took about 3-6 months to see results but hearing her story really started to move the needle because so many blonde haired women have very fine thin hair. You just got the sense that she was sharing her beauty secret because her hair was so thick and shiny.
The next story we heard was from Dale who was housewife undergoing the change. You know, that change in your life when life gets hot and sweaty in a bad way. She said that once menopause had started her hair started to change in texture and thing out. With the help of Viviscal, she has been able to keep her hair thick and healthy.
Joy Bauer, who is a nutritionist and health expert, most notably for NYC The Today Show, presented the last part of the info session. She shared that eggs, spinach, strawberries, sweet potations and lentils all provide the building blocks for thick luscious hair.
Check out Joy Bauer’s spinach dip recipe great for parties and for your hair. 😉
Healthy Hair Growth Recipe: Garlicky Spinach Dip
1 ten-oz box frozen, chopped spinach;
1 eight-oz can water chestnuts, drained and chopped ;
1/2 cup grated parmesan cheese;
2/3 cup plain, nonfat Greek yogurt;
1/2 teaspoon garlic powder
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Serving size: 2 tablespoons
PREP TIME: 25 mins TOTAL TIME: 25 mins This recipe makes 18 servings
Thaw spinach in microwave and let it cool for 10-15 minutes before squeezing out majority of water with paper towels or cheesecloth.
Add spinach, water chestnuts, Parmesan cheese, yogurt, garlic powder, salt, and pepper to food processor or blender. Process until mixture is thick and creamy.
Amount per Serving:
Calories: 20 Protein: 2.0 g
Total Fat: 0.5 g
Cholesterol: 2 mg
Total Carbohydrate: 1.0 g
Dietary Fiber: 0.0 g
Sodium: 100 mg