Saturday, July 12, 2014
For many acne sufferers, the prospect of living blemish-free can easily lead to a medicine cabinet full of chemical creams and oral medications. While these treatments may offer immediate and powerful results, they also tend to carry a long list of side-effects. For those who desire a safe alternative to get rid of the scars left behind from pimples and acne, try some of these clever natural solutions.
1. Aloe Vera
2. Baking Soda
3. Coconut Oil
Spider veins are very small, but they are still unsightly. They are smaller than varicose veins, but the effects on self-esteem are similar. When compared to varicose veins, spider veins are closer to the skin’s surface and they are called spider veins because they can mimic the look of a spider web because they are comprised of jagged and short lines.
They are usually blue and red in color and they can cover large or small areas, usually on the face or the legs. Common causes are sun exposure, hormonal changes and injuries, as well as blood getting back up. In the United States, up to 45 percent of men and 55 percent of women experience spider veins at some point in life.
The two biggest enemies of EVOO quality are oxygen and sunlight, says Winstead—so if you're buying plastic or clear glass, your oil's in trouble. "Once [air and light] touch the oil, it can begin to go rancid," she says To preserve EVOO's pristine quality, opt for glass bottles that are dark green or dark brown.
Heat exposure—whether from the stove or direct light through a sunny window—is also a no-no. "When EVOO is exposed [to heat], it can cause the polyphenols [a.k.a., a type of antioxidants] to degrade and lower the flavor or sensory profile," says Winstead. "You want to store it your pantry, not on a windowsill or above the stove."
"Consumers mistake color for indication of quality," says Winstead. "Color is only an indicator of when the olive was harvested and when oil was pressed." Quality EVOOs can range from anywhere from vibrant green to soft golden yellow—so don't discount an one just because the color's a little different than what you were expecting.
When confronted with six shelves of olive oils, do you grab the cheap store-brand option or the fancy bottle that costs more than a tank of gas? The fact is, most people go with a middle-of-the-road pick and use a one-size-fits-all approach. While Winstead says there's definitely a place in your pantry for an everyday olive oil, she recommends also selecting a premium oil with a more robust flavor profile for when the oil needs to shine through, such as in homemade salad dressings and atop pasta dishes. Naturally, Winstead loves the new line of Whole Foods Market Oils, which range from peppery to fruity.
High-temperature cooking methods can destroy the antioxidants in EVOO and alter the flavor, says Winstead. You shouldn't use olive oil for any cooking method that requires temps above 360° F. So by all means, sauté veggies and poach fish in the oil—just don't fry anything with it.
More delicate olive oils—those with milder flavors—shouldn't be exposed to heat at all to protect their aromatic properties and flavors, says Winstead. Instead, use them as finishing oils to bring out the flavors in a pasta dish, bruschetta, or cold salad.
Ever bought one of those gas can-sized jugs of olive oil and saved it for years? Never again! Winstead says that the shelf life on EVOO is about 24 months, so toss those old bottles before they overstay their welcome. A rancid EVOO—which you can spot by its obviously unpleasant taste—has lost its health benefits, as well as its flavor profile.
THE SERENITY PRAYER