• OceanSoap@lemmy.ml
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    1 year ago

    Wax sticks to the top layer of your skin, so when the hair is ripped away, so it the top membrane layer. This leaves you more susceptible to infection, also, it fucking hurts. Sugar just sticks to your hair and leaves skin intact.

    Wax uses paper strips, so much more waste. You use the same sugar for the whole appointment, no paper is used.

    Wax uses a higher heat point to work, which is why so many people get burns when waxed. Sugar uses a much cooler heat point, so it won’t burn you.

    I just don’t see any pros to waxing over sugaring. Some people claim sugaring lasts longer, but if it does, it’s not enough of a noticeable difference, imo.

    • TurdFerguson@lemm.ee
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      1 year ago

      Your esthetician should be dusting your skin with powder so that it doesn’t take any skin off at all

      • IDontHavePantsOn@lemm.ee
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        1 year ago

        When I’m not struggling to stay awake tomorrow I’ll put to rest all the anti-wax myths OP just perpetuated, but sugaring is far more risky than waxing. If they they have good enough results sugaring themselves then that is great, but coming from someone in business, sugaring is a growing trend that is hurting people in their most sensitive areas. I’d be open to an AMA on the subject of aesthetics and hair removal as well because the amount of myth surrounding it is super high. There’s a reason people see professionals.

    • PurpleTentacle@sh.itjust.works
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      1 year ago

      Wax uses a higher heat point to work, which is why so many people get burns when waxed. Sugar uses a much cooler heat point, so it won’t burn you.

      I assume that “wax”, “sugar” and “heat point” have some special definitions in this context? The melting point for paraffin wax is somewhere between 40°C to 60°C, the melting point of sucrose is around 185°C.

      • OceanSoap@lemmy.ml
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        1 year ago

        I’m talking about the heat point in which they’re malleable enough to be used to remove hair. That heat point is higher for wax, but sugar is cooled way down to get to that point.