The combination of lice becoming more resistant to medications (which are usually insecticides, by the way) and the fact that many parents don’t pick out the nits, (the eggs) means that getting rid of lice in a classroom can be difficult.
An old timey remedy is to rinse hair with a 50:50 vinegar to water rinse. This unsticks the glue the nits that stick them to the hair. The beauty of this is greater than meets the eye.
First, the vinegar rinse is a preventative to getting lice (remember, teachers are not immune.) Next, this rinse is great for removing a buildup of hair products from your hair—it’s a natural conditioner too.
Next, a rinse used in the shower will also combat athlete’s foot and nail fungus. That’s because vinegar is a natural fungal agent.
Last, this vinegar solution will cure most causes of dandruff. One reason for this is that most forms of dandruff are believed to be caused by a type of fungus. Whatever the reason, it really works and is much cheaper and a natural alternative to dandruff products. Especially if you make your own vinegar!
You keep a 50:50 vinegar to water mixture in a large, recycled shampoo bottle in the shower.
As I was chopping celery this morning for a classroom experiment, I thought I should share this tip: Save the bottom (root) part of the celery that you cut off. Bury an inch down in a pot of soil and in a few weeks you will have celery cutting to use in your cooking!
I freeze the celery tops in a zip lock bag (more about how I recycle those later–yes, I AM that frugal) and use them to make broth. When I have bones from meat that has been cooked, I add my stash of celery, some onions and whatever frozen veggies that wouldn’t be used for a side dish and simmer it with a glub of apple cider vinegar.
What’s that for, you say?
The vinegar helps to leach some of the calcium from the bones and you are left with delicious AND very nutritious broth. The BEST thing you can eat/drink when you are sick. But I digress….
While I was at it, I did the same for an onion so I could post this tip too—cut off the bottom ¼” of the root end of an onion and bury about an inch down in your garden and you will have lovely, if not onions, greens to use in cooking. I never throw out an onion bottom anymore. And I always have green onions coming up amongst my vegetables AND flowers.
I mean, have you SEEN how expensive green onions are in the winter? After that nasty e-coli breakout in imported green onions last winter, I am very happy to grow my own thank you very much!
For Free, no less.