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Mahbuba Hoque / April 29, 2016
Everybody wants to look perfect on camera. Photographs can capture any moment of time and save it forever. It’s such a wonderful feeling when you look at old snaps of yourself and think, ’I look great here!
We believe that everybody can look perfect on camera — you just need to know a few simple rules and stick to them. To help you, here’s a great visual guide from professional photographer Jodee Ball which reveals some of the most basic errors people make in photographs — and how to improve them to make sure you look great.
Making an ’S’ shape with your body is a great pose which makes you look far more relaxed, as it has no ideal symmetry and helps you loose that wooden, soldier-like look. Also, it’s worth paying attention to your arms — it’s better to put only your thumbs in your pockets rather than your entire hand.
If you want to look leaner on camera, you should avoid having straight shoulders, and instead turn your body away from the lens by about three quarters. In the second shot above, the model’s two hands are in view, on her hip area. These little tricks help to make your pose more graceful.
Sometimes it’s a good idea to touch your face in a photograph. In this case, though, it’s very important not to turn your palm to face the camera. Instead, it should replicate the contours of your face.
Lowering your shoulder at an angle will make your neck seem longer and give an overall more relaxed impression. Moreover, do not hide your hands. In the second image above, the model’s hands have been placed close to her elbows — this looks a lot better.
If you’re being photographed from the side, don’t forget about adopting a pose in the shape of an ’S’. Just bend your knee a little and lower your shoulders. This will make you look both slimmer and more relaxed.
You will look better in pretty much every photograph provided you don’t stare straight at the camera, and turn your body slightly away from the lens. If you also tilt your head, it makes it look as though you are looking up at the camera from below. This is a simple trick which will work wonders for how well you photograph.
Mahbuba Hoque / April 28, 2016
Many people know cabbage as nothing more than a source of natural gas. But it has so many health benefits offered by all the different varieties of this leafy vegetable. According to so many studies, cabbage may be beneficial in reducing so many types of ailments – ranging from heart disease to diabetes. The cabbage family of vegetables contains more phytochemicals with demonstrable anti-cancer properties than any other vegetable family.
Ancient healers declared it contained moon power because it grew in the moonlight. Modern nutritional science understands its power comes from its high sulfur and vitamin C content. Either way – it’s worth adding this Power-food to your weekly diet.
It has only 33 calories in a cup of cooked cabbage, is low in fat and high in fiber. It is definitely a smart carb. Cabbage is a great vegetable to add to your diet because you can eat lots of it in high volume, it’s crunchy, and it’s versatile in many healthy recipes.
It is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Red cabbage has the highest amount of these power nutrients.
Cabbage helps dry up oily and acne skin. Internally sulfur is essential for keratin, a protein substance necessary for healthy hair, nails, and skin. Check out this Homemade Cabbage Face Mask.
The high content of vitamin C and sulphur in cabbage removes toxins (free radicals and uric acid). These are the main causes of arthritis, skin diseases, rheumatism and gout.
They stimulate enzyme activity and inhibit the growth of cancer tumors. A Study on women showed a reduction in breast cancer when cruciferous vegetables like cabbage were added to their diet.
The high potassium content helps by opening up blood vessels, easing the flow of blood.
A warm compress made with cabbage leaves can help relieve the pain of a headache. Crush cabbage leaves, place in a cloth, and apply on the forehead. Also, drink raw cabbage juice 1-2 oz. (25-50ml) daily for chronic headaches.
The natural red pigments of red cabbage (betalains) is said to lower blood sugar levels and boost insulin production. Of course it has no white sugars and very few simple sugars. Betalains have powerful anti-inflammatory properties just like beets.
If you want beautiful glowing skin, and an immune system powerful enough to fight off just about anything, don’t forget this highly nutritious but common vegetable.
Cabbage has also been shown to be extremely effective in the treatment of peptic ulcers. The anti-ulcer component of cabbage was initially referred to as “vitamin U,” but later identified as the amino acid glutamine, a critical factor in the growth and regeneration of the cells that line the gastrointestinal tract.
Those with thyroid problems should avoid eating large amounts of cabbage. It interfere with the body’s absorption of iodine, needed by the thyroid gland. This applies to all cruciferous vegetables.
Mahbuba Hoque / April 23, 2016
*Agar or agar-agar is a jelly-like substance, obtained from algae.It was discovered in the late 1650 or early 1660 by Mino Tarōzaemon in Japan, where it is called kanten .
*Agar is derived from the polysaccharide agarose, which forms the supporting structure in the cell walls of certain species of algae, and which is released on boiling.
*Agar Agar–also known Japanese gelatin, vegetable gelatin, Chinese isinglass, China glass, and dai choy goh–is a vegan gelling agent derived from seaweed. It has many uses but is used primarily in cooking. Agar agar is odorless, tasteless, and has only 3 calories per gram.
Agar has been chiefly used as ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.
Agar has no calories, no carbs, no sugar, not fat and is loaded with fiber. It’s free from starch, soy, corn, gluten, yeast, wheat, milk, egg and preservatives.
It absorbs glucose in the stomach, passes through digestive system quickly and inhibits the body from retaining and storing excess fat. Its water absorbing properties also aids in waste elimination. Agar absorbs bile, and by doing so, causes the body to dissolve more cholesterol.
Gelatin is a colorless and odorless substance that is made from the collagen found inside animal bones and skin.Agar is the perfect substitute to traditional gelatin. It’s made from a plant source rather than from an animal one. That makes it suitable for vegetarian and vegan diets, and other diet restrictions.
Agar has no taste, no odor and no color, which makes it pretty convenient to use. It sets more firmly than gelatin, and stays firm even when the temperature heats up.
Agar melts at 85 degrees Celsius and solidifies between 32 and 40 degrees Celsius. Gelatin melts at 35 degrees Celsius and solidifies at low temperatures but the exact gelling would depend upon the concentration and time of standing.
Though agar is a great substitute to gelatin, don’t expect the same results when replacing gelatin with agar in a recipe. First, it doesn’t give the same texture. Gelatin can give a «creamy» texture whereas agar gives a firmer texture. And agar is much more powerful than gelatin : 1 teaspoon agar powder is equivalent to 8 teaspoon gelatin powder.
If you have a recipe that calls for egg whites but you are vegan, allergic to eggs, or simply don’t like them, Agar is a suitable replacement. To replace one egg, mix 1 tablespoon Agar powder in 1 tablespoon of water. Use an immersion blender or whisk to vigorously whip the mixture, then put it in the refrigerator to chill. Once the mixture is cool, take it out and whip it a second time. This mixture should perform the same function as egg whites in your baking and won’t even alter the taste or color.
Agar usually comes in three forms: powder, flakes, or a bar. All three work equally well; the real difference is ease of preparation. Powdered Agar is usually the easiest to use, as it can be substituted for gelatin in a 1:1 ratio (1 teaspoon gelatin is equivalent to 1 teaspoon Agar powder). The powder also dissolves easier than flakes or bars.If you’re not sure which type to use, default to the powdered Agar.
– The most important thing to know is that agar needs to be first dissolved in water (or another liquid like milk, fruit juices, tea, stock…) and then brought to a boil. It will set as the ingredients cool down. You can not add agar flakes or powder as it is in your food.
– You should definitly follow the package directions and the recipe to determine which quantity to use. But here is a basic rule you can adapt : use 1 tablespoon agar flakes to thicken 1 cup of liquid, and 1 teaspoon agar powder to thicken 1 cup of liquid.
Here is the basic «recipe» to use if you can’t boil your liquid directly.
1. Dissolve 1 tbsp agar flakes or 1 tsp agar powder in 4 tbsp hot water
2. Bring water to a boil
3. Simmer for 1 to 5 minutes for powder and 10 to 15 minutes for flakes
4. Mix well with warmed ingredients
5. Let it cool to set agar.
Agar is available in health food stores, in supermarket that carry health food lines, in Asian grocery stores and online.
– How to use Agar Agar – wikiHow
– Agar Diet – eHow.com
– Agar Diet – Livestrong.com
– Gelatin and Agar Agar – About.com
– Agar Agar – Wikipedia
Mahbuba Hoque / April 19, 2016
Coconut milk is a liquid derived from mature coconuts and it’s different than coconut water. It is used in many dishes as an alternative to regular milk. Due to its rich and creamy consistency, it can be used as a milk substitute. In Southeast Asia, it is often used as a common food ingredient.
This milk is rich in vitamins C, E, B1, B3, B5 and B6 as well as iron, selenium, calcium, iron, magnesium and phosphorus. Thus, this sweet creamy liquid can be a part of a healthy diet and is a great option for those who are allergic to animal milk.
Coconut milk is a rich source of magnesium, providing around 89 milligrams per cup. This mineral helps to calm the nerves and maintain normal blood pressure as well as prevent nerve cells from becoming overactive by virtue being stimulated by calcium. It results in the reduction of muscle contraction, thus making you feel more relaxed.
Coconut milk is often considered as a fattening agent due to its saturated fats. But it is also rich in fiber, which makes you feel full for a longer time and if taken in moderation, can help to control weight.
Coconut milk contains lauric acid, antimicrobial lipids and capric acid which possess antibacterial, antifungal and antiviral properties. This lauric acid on entering the human body gets converted into a compound called monolaurin which is believed to fight the viruses and bacteria that cause herpes, influenza and even HIV.
Selenium found in coconut milk is an antioxidant, which relieves arthritis symptoms by controlling free radicals and decreasing the risk of joint inflammation.
Although coconut milk does not contain as much calcium as regular milk (38 mg per cup), it is a rich source of phosphorus. It provides around (how much) milligrams of phosphorus per cup which contributes to strong bones.
Coconut milk is the answer of every hair problem you are facing. It contains vitamin E and fats which are very beneficial for hair and also promote hair growth. Coconut milk has been known to particularly help people who are facing hair problems.
Consumption or application of coconut milk improves skin elasticity due to its copper and vitamin C content. These nutrients slow down the ageing process of your skin and body by maintaining flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin and age spots.
Due to its moisturizing properties, coconut milk can soothe the symptoms of psoriasis, dermatitis and eczema. The natural fatty acids in this milk can help treat dry and irritated skin and remove harmful bacteria from your skin.
Fortunately, making coconut milk at home is simple and very inexpensive. From my calculations, homemade coconut milk costs less than $1 per batch, and it can be used in smoothies, recipes, or just to drink by itself. It can also be flavored with natural vanilla, strawberries, or cocoa powder.
*1 cup dried coconut chips
*2 cups filtered water
1. Heat water on the stove until it’s hot, but not boiling.
2. Put coconut chips in blender (I recommend and use this one.) Pour hot water over the chips.
3. Blend on high for 2 minutes, or until you get a creamy, thick homemade coconut milk.
4. Line a strainer or colander with cheesecloth. Pour the coconut milk through the lined strainer into a bowl. This will remove any larger remaining coconut meat. When you’re done pouring the coconut milk through the strainer, ball up the cheesecloth and give it a good squeeze to press the remaining liquid through. You can use your residual coconut caught in the cheesecloth in a recipe that calls for coconut, or you can toss it.
5. Transfer your homemade coconut milk from the bowl into a mason jar or other container. Use the homemade coconut milk immediately, or keep in the refrigerator for up to four days.