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Beauty trick: get thicker and fuller hair by adding sea salt to your shampoo

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According to a fashion and beauty website, adding coarse sea salt to shampoo is an easy way to get thicker and fuller hair.

In a new ModaMob video, host Marianna Hewitt explains that hair needs exfoliation just as much as skin.

Mixing three parts coarse sea salt with two parts shampoo apparently does the trick.

By using this “detoxifying blend”, hair will be stripped of dead skin cells, old product build-up and dirt.

And it won’t lose any of its natural, healthy oils.

Former Miss California Marianna Hewitt creates the blend using a $1 shampoo and a $2 tub of salt.

She gives a step-by-step explanation of how to create the hair treatment.

“Using lots of hair products every day can actually make your hair feel flatter and more weighed down,” Marianna Hewitt explains.

In a new ModaMob video, host Marianna Hewitt explains that hair needs exfoliation just as much as skin

In a new ModaMob video, host Marianna Hewitt explains that hair needs exfoliation just as much as skin

To give your hair a “fresh start”, Marianna Hewitt says you could either buy a pre-made shampoo from beauty brand Lush for $27, or you could follow her simple steps to create your own DIY detoxifying blend that will only set you back $3.

Make sure the salt you use is coarse, so you can get its exfoliating benefits.

The sea salt will get all of the “gunk” out of your hair, she says.

“This is going to remove all the old product build-up in your hair from years of products which, in result, gives your hair a lift.”

The video shows Marianna Hewitt pouring two parts clarifying shampoo into a container of three parts sea salt. She then blends the mixture thoroughly.

Wash your hair with the mixture in the shower, then rinse with cold water to eliminate all residue.

And the host warns not to do the usual “lather, rinse repeat” with this treatment

“Do not wash your hair with this more than once a month because you’ll end up cleaning it TOO good,” Marianne Hewitt says.

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