Sep 01, 2014 - Since going CG, I've been using HETT. After a while, and some digging I decided to give SMU a go. Unfortunately, this gel made my hair sticky, left my curls undefined, created a bit of a build up problem, and just gave me grief! When I first started having issues, I blamed it on the fact I was adding olive oil to tame frizz, add shine, and cut the crunch. I noticed white flakes and my curls were frizzy and tacky to the touch. After that, I stopped using the olive oil and washed several times with regular shampoo. After washing nearly every day for a week I noticed my hair was not getting any better, if anything, worse from all of the shampooing. Finally it clicked that maybe it was the gel, not the oil, causing the problem. So I did one final shampoo, loaded my hair with conditioner, and used HETT afterwards. Since then, my hair has gotten so much better and feels so much healthier. I don't think I'll be returning to SMU. Edit: I thought I should add a comparison of the HETT and SMU. Using SMU, I noticed the gel was incredibly tacky and became white and gloopy if I spread it between my palms. When I put it in my hair, nothing much happened. With HETT, the gel was much less sticky and did not turn white as I spread it between my palms. Also, when I added it to my hair, I could see it curl up and become more defined. This is really good for my second day hair because it adds a bit of definition to my dried hair. I never got this result with SMU.
- Member Since:
- Jun 29, 2014
- Last Online:
- Aug 21, 2015
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Jul 03, 2014 - I really, really wanted to like this, it's crazy affordable and you get so much product. At first, it was kinda nice and I used it after washing my hair. Eventually, though, it started to dry my hair out and it made my hair feel like straw. I'm a bit new to understanding my curls and their needs, but I think I may be protein sensitive, and looking at the ingredients this contains hydrolyzed collagen and hydrolyzed soy protein. For me this didn't work, but it may for you if you aren't protein sensitive.