Talk:Sugaring (epilation)

Wikibooks

some of this belongs in wikibooks and not here.Lotusduck 00:32, 20 March 2007 (UTC)

Sugar waxing

The description of "sugaring" is actually a description of "sugar waxing". The Middle Eastern technique of Sugaring does not employ the use of spatulas and cotton strips.

Sugaring uses a sugar paste that is the consistency between honey and taffy. It's molded by hand against the natural growth pattern of hair. With a flick of the wrist the entire hair is extracted in the direction of growth (root and all). It's considerably less painful than waxing, it's not hot, doesn't stick to the skin and is significantly more sanitary. — Preceding unsigned comment added by 71.212.56.139 (talk) 14:18, 2007 May 1 (UTC)

Tags added July, 2007

I added the unsourced, cleanup, and how-to tags, because... well, the article is unsourced, it contains how-to information, and it needs cleanup (wikification, article improvement). Anchoress 14:20, 1 August 2007 (UTC)

clean up of howto

I tried to begin cleaning up the "howto." But at the same time, I think that the components and process are important to understanding the subject. 76.190.222.115 18:29, 3 September 2007 (UTC)

how does it work?

If it's simply a matter of using something sticky, then I really don't see how this works. What does the sugar paste do that makes it any easier to pull the hair out than just pulling with fingers or tweezers? That is to say, there are a variety of products that, if I understand it correctly, chemically damage or destroy the hair, thus severing it from the skin. LordAmeth (talk) 19:09, 18 October 2008 (UTC)

Picture something more relevant, less reactionary.

Dude, the picture is disturbing. There is obviously not a "consensus" if you need to post "Don't remove the picture!" How about putting up something that's not causing a bad reaction in people? What is wrong with you? Put up a picture of a freaking LEG! or ARM! What is up with requiring the bare penis? I already avoid wikipedia as it is, but this makes me want to avoid clicking even the links to it for further conversation information.

Ajf412 (talk) 11:58, 4 September 2010 (UTC)Aaron

Where's the history?

Since this technique has an historical basis, concentrate on that aspect of things -- there's probably a lot of information out there that would be of interest. That should be a twofold improvement: 1: Moving from the realm of marketing materials into information providing; 2: Giving you citations for the information which is currently under question. Right now this reads like a sales brochure, which it apparently is. As soon as I got to, "The Studio Smooth website states..." I hit the blooper buzzer. Yeah, you've got a product and want to market it, but, please, this is not the place for press releases. The information is interesting in and of itself, so concentrate on that, then, link to a how-to in the Wikiversity. And, really, Wikipedia is supposed to be family-safe, so, I'm with Aaron on the pic. Zlama (talk) 03:19, 10 February 2012 (UTC)

Biased

Some of the writing on this page seems to be selling sugaring as a better alternative to waxing. Might be, but it seems to lack facts in the other direction, and has some information that seems like an unnecessary sales pitch. — Preceding unsigned comment added by 128.233.13.247 (talk) 23:37, 10 March 2016 (UTC)

I wholeheartedly agree. One example: "Sugaring is sometimes preferable to waxing because it has no resins, except for guar." But neither the article nor the reference gives any indication of why it would supposedly be preferable to avoid resins other than guar. 172.75.76.157 (talk) 21:10, 7 March 2017 (UTC)

Recipe / method missing

I would like to see traditional methods of making the sugaring paste as well as scientific info on temperature and coloring, maybe referencing other caramel/ sugar making wikipages. Unfortunately i didn't find any info on Google scholar.. does somebody has a tip on how I may proceed?Nudeltopf (talk) 22:23, 7 January 2022 (UTC)

Alright, found some good Info here. it's a video about sucrose Hydrolysis, the reaction is catalized by acid, that's also the reason I guess why lemon juice is used. I'll research more and maybe add another section / more information https://www.youtube.com/watch?v=y86WW06LSWg Nudeltopf (talk) 22:40, 7 January 2022 (UTC)

Significance of acid

Can someone please cite a source on why acid (lemon/vinegar) is necessary for the recipe? What chemical interactions does it contribute to within the cooking process/storage? Mindyobusiness12 (talk) 18:08, 27 August 2023 (UTC)