When skin exfoliation and lightening are combined in one facial mask recipe, the effects could only be fantastic! The Bello Whitening Enzyme Mask whisks away dead cells and pigments to reveal a brilliantly glowing skin tone. Once you try it, you will wonder how you lived without it!
Tilapia has risen to the top as a seafood staple on American dinner tables.
According to the National Fisheries Institute, the mild fish has climbed to become the fourth most eaten seafood in the U.S., behind only shrimp, salmon and canned tuna.
“We never intended to paint tilapia as the cause of anything bad. Our goal was to provide consumers with more information about their fish.”
– Dr. Floyd Chilton, professor of physiology and pharmacology at Wake Forest
Mike Picchietti, president of Americas Tilapia Alliance, believes the fish’s popularity comes from the fact that it’s easy to farm, so it’s inexpensive and it goes down easy.
“This fish gives you a lot of leeway to farm. It’s a very hearty variety that is adaptable to different types of feed. It tastes pretty good too,” he told Fox News.
It’s cheap, easy to find, and it’s fish – so it’s good for you, right?
Maybe not. There are some disturbing allegations about the fish, and one is particularly surprising: Some nutritionists have been touting a study that they implies that eating tilapia is worse than eating bacon.
In 2008, researchers at the Wake Forest University School of Medicine released a study comparing fatty acid levels among popular fish. It found that tilapia contained far less omega-3 fatty acid than other American favorites, such as salmon and mackerel. According to the paper, salmon also has a “more favorable” omega-3 to omega-6 ratio. While both fatty acids are important, omega-3 has anti-inflammatory properties that play a critical role in brain development and cognitive function and may prevent diseases like diabetes and Alzheimer’s.
The report said that the “inflammatory potential of hamburger (80 percent lean) and pork bacon is lower than the average serving of farmed tilapia (100 g).”
That set off alarm bells among nutritionists.
The report caused further concern when it stated that farmed tilapia contains high levels of arachidonic acid, an omega-6 fatty acid that, while necessary to help repair damaged body tissues, has been linked to brain disorders like Alzheimer’s disease and may exacerbate inflammation.
Dr. Floyd Chilton, the professor of physiology and pharmacology who directed the Wake Forest study, says the comparison of tilapia to pork bacon was taken out of context.
“We never intended to paint tilapia as the cause of anything bad. Our goal was to provide consumers with more information about their fish,” Chilton said. “If your doctor or cardiologist is telling you to eat more fish, then you should look for varieties that have higher levels of omega-3 and avoid those with high inflammatory potential.”
The truth is, tilapia has as much omega-3 as other popular seafood, including lobster, mahi-mahi and yellowfin tuna. Tilapia is also very low in fat. A 4-ounce serving of tilapia has about 1 gram of saturated fat, 29 grams of protein and around 200 mg of omega-3. By comparison, a 1-ounce serving of bacon (about 4 strips) contains 4 grams of saturated fat, 10 grams of protein and 52 mg of omega-3.
So people may not want to eat tilapia every day, but that doesn’t mean it has to be avoided altogether, nutritionists say.
“I tell my clients not to just eat one type of fish, no matter what, to reduce your risk of contamination,” says registered dietitian Melainie Rogers, founder of Balance Nutrition, a treatment center specializing in eating disorders in New York City. “Not all fish have the same fatty acid profile, but tilapia in moderation is fine. It has lower cholesterol than red meat – plus it’s easy to cook.”
So eating tilapia isn’t the same as eating bacon, but there’s another rumor going around the Internet: that farm-raised tilapia from China are fed animal feces.
A 2009 study conducted by the Economic Research Service of the U.S. Department of Agriculture cited some alarming facts about Chinese farm-raised seafood. Researchers noted that “many of China’s farms and food processors are situated in heavily industrialized regions where water, air and soil are contaminated by industrial effluents and vehicle exhaust.” The report also stated that it “is common practice to let livestock and poultry roam freely in fields and to spread livestock and poultry waste on fields or use it as fish feed.”
The USDA report was based on documents obtained from the Food and Drug Administration, which oversees seafood inspections.
After the study was released, news organizations, including Bloomberg and MSN.com, reported the rampant use of animal feces as food in Chinese aquaculture – specifically calling out the practice on tilapia farms.
But the original USDA report did not specifically cite tilapia. Asked for comment, neither the FDA nor the USDA could confirm that it is common practice in China to feed animal feces to farm-raised tilapia.
FDA spokeswoman Theresa Eisenman said the agency was “not aware of evidence to support the claim that this practice is occurring.”
But if it is, the next question is: How much farm-raised tilapia are we eating from China? The answer is: A lot.
According to Monterey Bay Aquarium Seafood Watch, over 95 percent of tilapia consumed in the U.S. in 2013 came from overseas, and 73 percent of those imports came from China. One reason is that the fish thrives in a subtropical climate, making it a difficult fish to farm in most of the U.S.
In 2006, Seafood Watch listed farmed Chinese tilapia as “Avoid.” Senior science manager Wendy Norden and science analyst Brian Albaum at Seafood Watch told Fox News.com that the recommendation was due to poor food quality enforcement and high levels of chemicals, antibacterial drugs (nitrofurans) and malachite green (used to dye silk, leather and paper) in fish samples.
They said that the “Avoid” rating at that time was not due to what the fish were fed, although they did note that “in aquaculture, usually wastes from one animal are unfit to be fed to other animals.”
Today, Seafood Watch gives farmed tilapia from China a “Good Alternative” rating, due to improved enforcement of food legislation. But it cautions that the fish currently tests in the “red zone” for the presence of banned or illegal chemicals such as antibiotics, malachite green and methyl testosterone hormones used in Chinese tilapia production.
The group says tilapia raised in Ecuador, the U.S. or Canada is the best choice.
Americas Tilapia Alliance’s Picchietti told FoxNews.com that he is not aware of the practice of feeding animal feces to tilapia in the U.S., and he said he has not witnessed the practice in China. But he pointed to a 2004 paper, “Domestic Wastewater Treatment in Developing Countries,” that cites the practice of using properly treated wastewater as a sustainable, and ultimately profitable, farming technique.
So what do you do if you’re looking to avoid tilapia, or tilapia that comes from certain countries? It’s not always easy with current labeling standards.
Since 2005, country of origin labeling (COOL), which is overseen by the USDA, requires seafood and shellfish retailers to label product origins. But labeling exceptions and a lack of enforcement make it hard to know exactly what’s on your plate.
Processed seafood such as fish sticks or other prepared food sold at supermarkets and seafood retailers is exempt from labeling. Whole fish sold at grocery stores is required to have a country-of-origin label and to indicate whether the fish has been farm-raised or caught wild, but not everyone does it. The USDA conducts supplier inspections, and stores in violation have a mandated timeframe to correct the problem.
Another thing to keep in mind, especially if you’re looking for farm-raised fish fed with non-GMO feed: The USDA does not currently have guidelines for classifying seafood as organic.
Even though the FDA has consumer guidelines for buying fresh fish, the lack of basic information has some scratching their heads.
The best way to know for sure is to ask a fishmonger directly.
Source: Fox News
Their skin is immature and more susceptible to aggression from the world around them, which makes it easier for them to get scratches, rashes and infections. They run, jump, play and sometimes get hurt. Their skin breaks out, they scratch it and don’t want to apply cream. But it seems like everything they get eventually goes away and they go back to normal. But children’s skin also needs basic care.
Once they get past the nappy rashes and unexplained red patches of their baby years that finally disappear with patience and the application of moisturizer and repair cream, it seems like the only thing to worry about to keep a child’s skin healthy is daily hygiene and sunscreen. You might also remember to cut out the labels from their clothing, since they are usually made of scratchy, synthetic material.
In general, everything will go smoothly if you’re careful about using a mild shower gel and shampoo with a neutral pH that meets safety criteria, as well as a body milk with simple active ingredients such as urea, glycerol and lactic acid. No matter how neutral your soap is, it will tend to dry out the skin, so it’s essential to moisturize the skin after cleaning.
Applying cologne as a final touch is not essential, but if you do, it should always be applied to clothing and not on the skin or hair. On the other hand, sunscreen should never be forgotten when children go outdoors because the skin has a memory of negative sun exposure events. Once again, it’s best to buy special products for children that don’t contain irritating agents.
Despite all the basic precautions, it’s still inevitable at one time or another for children to get rashes and red patches, with or without bumps and blisters, and for them to become infected if scratched, which is also nearly inevitable because they itch so much! Relief can come from emollient products that repair the skin’s barrier function. In some cases, these sores can reappear at times of stress, at extreme temperatures or when associated with bacterial infections.
Now it’s time to talk about atopic dermatitis, a disorder with a hereditary component that can last into the teens and even adulthood. It’s the paediatrician’s job to determine the appropriate treatment in each case. Some professionals prescribe antihistamines, steroid creams, antibiotics and topical immuno-modulators (TIMs).
Meanwhile, mothers keep applying the moisturizer they’ve always used, based on the recommendation of other mothers. Dermatitis is incredibly annoying, but it gets better with age. In fact, only 20% of children over age 7 continue to show symptoms.
Wash your hands
However, it’s still important to check on the development of this disorder because children with dermatitis can also develop impetigo, a highly contagious infection that causes blisters to form around the nose and mouth and requires treatment with local antibiotics or topical antiseptics and good hygiene standards.
In other words, it’s important for children to get used to washing their hands before eating, when they come in from outdoors and before going to bed, and to keep their fingernails short and clean.
Another typical skin infection in infants is Molluscum contagiosum, a virus that causes small wart-like bumps to appear on different parts of the body. These bumps don’t hurt and aren’t important.
In fact, in most cases, the sores go away naturally after six or seven months. But other treatment options are available that can speed up the cure, such as applying topical drugs and surgically removing the sores.
Source: The Healthy Blog
Matrixyl is the registered trademark of an anti-wrinkle ingredient that many rejuvenating cosmetic manufacturers include in their formulations. This is a surprisingly effective and reasonably priced ingredient, yet we still pay fortunes for anti-wrinkle creams. What is this component and how does it work?
The press published the news last year. Compared to invasive anti-wrinkle techniques such as collagen injections or more sophisticated techniques such as fibroblast cultures, cosmetic products based on Matrixyl double the amount of collagen in the skin, reversing ageing effects dramatically. The fact is, this ingredient seems to deliver what it promises: rejuvenation of the skin. As happens with clones, Matrixyl contains certain synthetic elements that are almost identical to natural matrikines, which are peptides responsible for preserving and repairing skin tissue. In fact, even before matrikines were used as anti-wrinkle agents it was already known that they impede the proliferation of skin tumors and accelerate the healing of skin wounds.
Origins in France
A French company, Sederma, has manufactured Matrixyl since 2000 and currently owns the patent. Meanwhile, brands like Dior, Olay and Ponds buy and use this ingredient; in fact, even before Sederma obtained the industrial patent cosmetics manufacturers were already including the agent in their wrinkle cream formulations.
However, Matrixyl’s rejuvenating effects on the skin initially went unnoticed, because some of these companies are evasive about what they use in their formulas. Naturally, nobody likes to explain their secret ingredients. They preferred to justify the cost of their products on the basis of incorporating fatty acids, such as ceramides, and other more sophisticated components used in anti-wrinkle creams. But the truth is that Matrixyl is effective and Sederma is the sole manufacturer and supplier.
How does skin recycling work?
The matrikines are peptides, small molecules formed by a handful of amino acids. In skin tissue they surround fibroblasts, the cells that manufacture collagen and elastin. Matrikines are comparable to waste byproducts, in that broken collagen and elastin are converted into matrikines.
Collagen fibers are damaged and continually break, among other reasons, from exposure to sunlight. The peculiar thing is that these peptides, which are merely broken collagen remains, send chemical messages to fibroblasts to manufacture collagen again. Thus collagen is continually being topped up. Think of it like an army of messenger molecules – the matrikines – running a huge recycling plant.
Matrixyl’s anti-wrinkle power
Using collagen, Matrixyl’s manufacturer has artificially created replicas of the skin’s matrikines in the laboratory. By combining three kinds of amino acids and fatty acids (such as palmitoyl peptapeptide-4) it produces three propietary cosmetic ingredients based on designer matrikines. Each of these ingredients acts differently on the skin and are used to treat various manifestations of skin ageing ranging from crow’s feet to sagging skin.
Some in vivo studies (with people) conducted in 2011 showed Matrixyl’s anti-wrinkle efficacy: compared to non-using volunteers, volunteers who used Matrixyl for a month found visible skin rejuvenation effects equivalent to nearly two years. But even more interesting was the fact that volunteers that continued using the product for two further months found their skin to be almost six years younger, especially around the eyes, where the wrinkle-occupied area decreased by 68%.
The scientific explanation
But how does Matrixyl work once applied consistently to the skin? Last year, researchers at the University of Reading (UK) published a definitive explanation in Molecular Pharmaceutics of how matrikines act. When fibroblasts– which form the tissue in the outermost layer of the dermis – are bathed in Matrixyl, collagen proteins begin to proliferate and to arrange themselves as fibers and form a structure. The more firm and compact this structure, the more youthful the appearance of the skin.