fashion tips › 2014年12月

How to Keep Your New Year’s Resolution to Go Vegan

2014年12月31日

Every year I make a few New Year’s resolutions to improve my behavior or make positive changes in my life – eat better, lose weight, worry less, have more fun, etc. To be honest, by the time January ends, most of my resolutions are long-forgotten. We may start out with good intentions and strong motivations but some resolutions seem too hard and it’s easy to become distracted or give up.


Many people decide on New Year’s to start eating a vegan diet and/or live a vegan lifestyle. That’s great! There is no other diet that is more beneficial to your health, to the planet and certainly, to the animals. It’s a huge change and one we may expect to live with for the rest of our lives. There are challenges, more for some than for others, and it may seem daunting in the beginning. There is so much to learn about the foods we have blindly eaten our whole lives, as well as all the new foods out there that we may have never even heard of, let alone tasted. But it’s not impossible and believe me, I know. When I first became vegan, I was confused about many things but going vegan may actually be the only lifestyle change I have ever stuck with. Now I can look back and try to share the lessons I have learned with others. Here are some of my tips to help you keep your New Year’s Resolution to go vegan.


Trying to Go Vegan for 2015? Here's How to Keep Your Resolution

(Photo:http://www.marieprom.co.uk/prom-dresses-2015-2016)

1. Find Your Motivation


Ask yourself why you want to become a vegan. It isn’t a test; it helps to be able to identify your motivation. There are many paths to veganism and the one you take should match your wants and needs. People are more likely to stick with something if the actions they take are congruent with their goals. Is your main interest in improving your health or losing a few pounds? If so, then maybe what you want is to eat a more, or fully, whole foods, plant-based diet. Is your motivation helping animals or the planet? Then you may want to eliminate all animal products from all aspects of life including food, clothes, make-up, toiletries, furniture and more. Check out 5 Amazing Health Benefits of Embracing a Plant-Based Diet to see what great things could be in store for you.


Many people start out switching to a plant-based diet for their health and later get more involved in other aspects of veganism when they learn about its other benefits to the animals and the planet. Others begin by focusing on being compassionate towards animals and then embrace the healthy aspects. So long as you know why you are exploring the vegan world, you will be less likely to put unrealistic goals or expectations on yourself. And then, you can put more energy into enjoying the experience.


2. Do It in Your Own Time


An important part to becoming vegan is to do it in your own time. There is no rule that says you have to wake up tomorrow and be 100% vegan and animal product-free. That’s nearly impossible for most people! Don’t let other people pressure you or rush you. It’s sad to say but there can be a lot of judgment out there in the vegan world. It’s bad enough that vegans get judged by non-vegans but then, vegans get judged by other vegans for not being vegan the “right” way, or for the “right” reasons, or fast enough, etc. There are some vegans who were raised vegetarian or vegan, which is awesome. They didn’t eat much, if any, animal products and therefore, probably don’t miss those foods or understand why anyone would want to eat them. But most vegans saw the light later and the later in life it happened, the more years of consuming animal products they experienced. Going vegan at age 40 or 50 is not the same experience as going vegan as a teenager or in your 20′s.


Some people become vegetarian and stay there for years before they transition to veganism. Some people go directly to vegan. The important thing is getting there no matter what path a person takes. Maybe you would be more likely to stick with a plant-based diet if you ate vegan 3 days or week or did the “vegan until 6” regimen. Maybe you want to start out eating plant-based a few times and week and slowly increase the number of days over time. Maybe you just want to take a 30-day challenge and see if it works for you. Take time to learn and figure out the best transition plan for you! Check out this Step by Step Guide: How to Transition to a Vegan Diet.


3. Educate Yourself


While you certainly learn a lot by living vegan, being prepared can make things a whole lot easier. You don’t have to study and take tests but you should know a bit about what you’re getting yourself into. A quick Internet search can score you easy lists of what vegans do and do not eat. I know it sounds like it should be easy, right? If it comes from an animal, don’t eat it. If it doesn’t come from an animal, go for it. But animal products and by-products are hidden in so many things and under so many sneaky names, they get by the best of us. You read a label and look for milk, butter, cheese and honey. You don’t see those ingredients so you think you’re in the clear but look again.Is there casein, lactose or whey? What about carmine, gelatin, or albumin? Those are all animal-based ingredients and not vegan. But fear not. You don’t need a biochemistry degree, just some good sources with some handy lists of which foods are and are not vegan. Check out For the Newbie Plant-Based Eater: Your Vegan Starter Shopping List and 15 Sneaky Foods that Might Be Hiding Animal Ingredients. For many helpful guides, check out this array of vegan guides on One Green Planet.


The minute you tell anyone you’re even considering a vegan diet, they will ask you “Where will you get your protein?” Most people think all our protein comes from meat and all our calcium comes from dairy, along with believing dozens of other nutritional half-truths. You might think this yourself. I know I used to think this way. You don’t have to become a dietitian, but getting to know a little bit about nutrition can help you navigate the waters of both choosing what to eat and how to answer the questions you know you’re going to be asked. Learn more by reading How to Tell if You are Getting Enough Protein and 10 Vegan Foods Packed with Protein.


4. Explore Your Options


Maybe one of the biggest mistakes I made at the beginning was to not find out just how many non-animal food products exist in the world. In my pre-vegan days, vegetables meant peas, corn, potatoes and salad. After I made an eggplant dish, I thought, “Now what?” It wasn’t that there wasn’t food out there to eat, I just wasn’t aware of it. There are so many vegetables, fruits, grains and other foods to eat, I can go weeks without eating the same thing twice. It’s amazing how many foods there are to try! And try you must. I used to swear I hated at least a dozen vegetables even though I hadn’t tried them or maybe I had tasted them once. Now, I have a rule that I’m not allowed to say I don’t like something unless I’ve tried it several times and prepared it in different ways. Palates change or maybe you have only had Brussels sprouts boiled. Yuck! If you think you don’t like a vegetable, try it roasted or fried. Roasting brings out the rich nuttiness of vegetables and frying, well, frying just makes everything taste better, doesn’t it? And now, I will fight my husband for the last Brussels sprout. Read my 5 Rules to Start Enjoying New and Unfamiliar Foodsto see how I learned to experiment and explore with food.


Eating a plant-based diet doesn’t mean just piling a bunch of greens and vegetables on a plate and grazing through them. You can put as much care and preparation into making vegan dishes as you do any other dish. Make a list of fruits, vegetables, grains and other foods you would like to try and think about how you would like them prepared. You might want to even take the time to write out a few meal plans for a week or two and then buy the ingredients you need to make those dishes. Having a plan definitely beats having a confused meltdown in the middle of the supermarket (like I did). For the best tips, read The Smart Shopper: A Beginner Vegan’s Pantry List for Winter.


5. Use Resources


Thanks to the internet and web sites like One Green Planet, we have 24-hour access to millions of recipes as well as web sites about veganism and any other issues you may be interested in. There’s no need to toss your hands up and say you don’t know how to press tofu when in less than a minute, you can find how-to articles and even instructional videos online. The web is also your place to find cruelty-free clothes, make-up and other products, learn about health and nutrition, and find out which restaurants near you have vegan options. There are also more vegan cookbooks than ever and you can choose whether you want a print version in your hands or an e-version on your phone. Read reviews and get a couple of vegan cookbooks that other new vegans recommend.


6. Don’t Sacrifice, Substitute


Maybe the idea of eating all new foods is too overwhelming for you. That’s fine. You don’t have to. No one wants to give up their favorite foods. It took me as long as it did to go vegan because I thought I couldn’t live without chicken. Then I had a hard time letting go of eggs. But I did it and not because I just learned to live without those foods but because I learned how to substitute for them. There is a vegan substitute for almost everything and if there’s something missing, I can guarantee you someone is working hard to develop it. There are vegan meats, vegan chicken,vegan fish, vegan hot dogs and sausages, vegan milks, cheeses and ice creams, vegan butter, and even vegan eggs. That means you don’t have to experiment with all new recipes and foods. You can eat all your usual favorites, just in vegan versions. Eating the foods you usually eat with just that one change can make it much easier to transition to plant-based eating. What most people come to find is that with the right textures and flavors, vegan food tastes pretty close to the original and many times, even better. Learn more in 10 Food Substitutions Every Plant-Based Eater Should Know, 10 Vegetables that Can Substitute for Meat and How to Veganize Your Favorite Familiar Dishes.


7. Be a Healthy Vegan


It’s easy to buy lots of packaged, vegan, convenience food but it’s not the optimal choice for your health. Technically, you could eat nothing but French fries and potato chips and be vegan but if you don’t get all your vitamins and minerals, you won’t feel well and you will probably give up on the idea of eating a plant-based diet. Do some research and make sure you are getting enoughprotein, calcium and other nutrients. If you are unsure, take a vitamin supplement. Try to eat mostly whole foods such as whole grains, fresh fruit and lots of fresh vegetables. Yes, even some vegans have to be told to eat their vegetables. Read how to Avoid These 5 Unhealthy Vegan Eating Transition Mistakes.


8. Get Support


It always helps to do things with a partner. See if any of your friends or relatives want to take this vegan journey with you. When I became vegan, my husband did it with me but the two of us often felt alone. We reached out to local vegan groups and went to many pot lucks and vegan functions. Joining a meet-up group or even chatting with some vegans online can provide a wealth of information and support. The majority of vegans we know are online. The vegan community can be very helpful and someone is always willing to answer any questions you might have. Read Finding Community as a New Vegan for more tips.


9. Dealing with Cravings


Cravings are normal. I will say it again. Cravings are normal. I didn’t give up meat because I didn’t like it and it disgusted me. I loved the taste of meat but morally and ethically, I could no longer engage in the cruelty that brought those tastes to me. But becoming vegetarian and/or vegan doesn’t automatically wipe the slate of one’s brain clean. There is a difference between what the brain/mouth/stomach wants and what the conscience will allow. Of course, I now look at meat, dairy, and eggs differently. There are strong emotions that I didn’t have before. But in all honesty, sometimes when I see cooked food on TV or in real life, I have cravings. When I smell certain foods, I have cravings. When I am in certain places or moods that have food associations for me, I have cravings. There are foods I loved that I still miss. There’s a part of me that still wants Buffalo wings, fried chicken, steak, and pizza with extra cheese. The point is that I will not eat them. I will not put my cravings above the suffering and lives of other beings. For me, there is no going back.


Over time, the cravings lessen but I still get them and that does not make me a bad vegan. It makes me NORMAL. Having cravings is not what is important. What matters is what I do about them. I remind myself about the reasons I went vegan in the first place and then it’s simple because no matter what foods I crave, I love the taste of compassion more. And if you do give in to a craving, don’t beat yourself up over it and give up. You’re human. Just get back on track and look forward. For more on cravings, read A Guide to Understanding and Managing Your Food Cravings and 5 Ways to Battle Those Cheese Cravings After You Go Vegan. Also check out Why Eating Vegan is Not About Being Perfect, But About Being Aware.


10. Review and Reassess


After a few weeks of vegan eating, sit back with a green smoothie and look back over your experience. How did it go? Was it easy, was it hard? Was it something you could easily see yourself doing for a longer time? Or, was it something you can see yourself learning and enjoying as it gets easier? How do you feel? Healthier? Lighter? Happier? Many people talk about not only feeling better physically but emotionally. They say their consciences feel lighter, they feel more at ease in the world and happier. If it was difficult for you, can you pinpoint what was hard about it? Was it something that could be easier with more preparedness, more support, or more practice? And if so, is it something you want to invest your time and energy in?


If the answer is no, then maybe it’s just not the right time for you and that’s ok. You can always revisit veganism later and in the meantime, you can still cut back on meat and other animal foods. If the answer is yes, then it sounds like you are ready to dip your toes a bit deeper into the vegan water. Time to jump in and enjoy!Read more at:www.marieprom.co.uk/graduation-dresses

  


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Pregnant Moms Hit the Runway

2014年12月29日


(Photo:occasion dresses)

Pregnancy is the time to to be loved and pampered. But for women--who talk from experience--looking cute with an ever-expanding belly can be quite a task. Nevertheless, the city’s 12 moms-to-be walked the ramp in a celebration of their motherhood. These mother in varying stages of their pregnancies proved that motherhood is not a time for restriction but for rejoicing the new status, albeit with caution.


This novel fashion show held called ‘NeoLife’ at Hotel Radisson Blu, garnered a lot of curiosity amongst the participants and audience who included their family members.


While eight-month pregnant Akshaya, a digital marketing executive was crowned the “Child Cordlife Super Mom of the Evening”, Vidya and Himal Tiwari who are seven and six months pregnant women emerged as first and second runner-ups respectively at the event which kick-started here at Hyderabad, will next travel to Delhi, Mumbai and Bengaluru.


“It is a great feeling to get to know that you are pregnant, but it’s even better to be pampered and made to feel special by walking the ramp in style to celebrate motherhood,” says Akshaya, a digital marketing executive who is expecting her first baby and adds that she did not expected to win. Akshaya was accompanied by her husband Arun at the event.


While exclaiming that she was happy to have participated in the event shared that she had troubles conceiving. “ I have lost hopes and wanted to relocate to USA. We had even booked our tickets when I got to know that am expecting,” shares Vidya.


Meanwhile for the second runners-up Himal, just like her pregnancy, walking the ramp was also a first for her. “ This is my first pregnancy and my first walk on a ramp as well. It has boosted my self confidence,” she gushes.


Pregnant moms also won other titles like Miss Fit and Active--Akanksha, Miss Twinkling Eye--Kajol, Miss Lustrous Hair --Rishitha, Miss Graceful--Puja Agarwal, Miss Georgeous Smile--Chaya and Miss Congeniality--Himal Tiwari.


All the winners were given away prizes and goodies. Organized jointly by Child magazine, a parenting magazine, and Cordlife, a leading stem cell banking organization, ‘NeoLife’ has been conceptualised to help mothers in their journey to become a mother from a woman.Read more at:prom dresses 2016

  


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5 Health Tips to Avoid Festive Weight Gain

2014年12月25日


(Photo:prom dresses 2016)

With Christmas and New Year around the corner, it’s the time to indulge! But all this festive feasting can take a toll on your health. Most of the festive goodies are high on salt, sugar and fat. You may often get carried away and end up eating much more than needed. So, how can you avoid the side effects of binge eating? Cling to these simple, everyday tips and keep those extra calories away.


1. Early Morning Mantra – Drink hot water with a slice of lemon and tulsi


Boil some water and slip in a slice of lemon and few tulsi leaves. Let it stay for few minutes. As the hot water absorbs the essence of the lime and tulsi, it becomes rich with antioxidants. When we wake up in the morning, the digestive system needs a healthy wash before it kick-starts its functions. According to modern science, lemon is rich in vitamin C which helps in repairing the tissues. It also helps in cleansing and detoxifying.


2. Have some protein to balance the effect of sugar rush


Excess sugar causes an imbalance in the levels of insulin in our body, which may make us feel bloated. In some people too much sugar consumption may also cause a mild headache. To counter these effects, it is best to add some form of protein to your daily diet. This could be in the form of peanuts, soy products like tofu or soy milk or sauteed sprouts. Proteins take time to be digested while sugar is digested quickly and goes to the blood stream almost immediately, so consuming both together helps in balancing the blood sugar levels.


3. Drink aloe vera juice


Aloe vera has many beneficial properties. It acts as an excellent detoxifier when consumed in the morning every day. It is a great remedy for acidity. The curb the effects of indigestion, mix 2 tablespoons of aloe vera juice in half a cup of water and drink up. It will soothe the burning sensation.


4. Add some healthy bacteria to your diet


The intestine has both healthy and unhealthy gut bacteria. The healthy bacteria aid in digestion and synthesis of vitamins while the unhealthy bacteria make the environment toxic and create environment for ulcers and cancers. Therefore it’s good to stock up on certain good fighting forces by consuming yogurt and probiotic drinks.


5. Peppermint for gastric problems and bloating


Over eating tends to make your stomach gassy and distended. Peppermint acts as natural remedy and soothes the effects of indigestion. Peppermint oil and peppermint tea help in curing a bloated stomach. Consume two to three cups of tea during the entire day and you will feel relieved.Read more at:graduation dresses

  


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A Seasonal Fruit for Fabulous Skin

2014年12月23日


(Photo:prom dresses)

The guava tree at my great grand-parent’s house in Bangalore drove me crazy. As the tree bore fruit, the strong-sweet smell around the house was intoxicating and all I ever wanted to do was climb the tree to grab one of the green-yellow fruit. The only catch was that after just a few bites I’d get this unexplainable stomach ache that drove me nuts for the rest of the day.


That didn't deter me. Instead it was like I was addicted to the fruit. I loved the creamy flesh and only a ripe guava would have that bite from the seeds. I loved the way the hands smelt after all the juice had oozed all over it. And like clockwork, every time I’d see a ripe guava, I’d climb up the tree and bite into the fruit and within minutes the tummy ache would begin. Week after week, I’d suffer but giving up on that ripe guava never occurred to me.


It wasn't until a few years later that my grandmother figured that it wasn't really the fruit but the seeds that didn't work for me. So each morning, instead of waiting for the guava tree-stomach ache drama to unfold, she’d scoop out the seeds from a few guavas and set them at the breakfast table.


You see, she was a great propagator of the fruit. Being rich in Vitamin A and C, this tropical fruit is great for the skin and hair. You can actually call it a powerhouse of nutrients – folic acid, potassium, copper and manganese all help regenerate skin cells and combat hair loss problems. So much so, that several cosmetic companies use it in a number of hair and skin treatments and creams. She’d make packs with the fruits - mashing up seeds and pulp with a bit of honey and apply it all over our faces, and even make a pack out of the peels by mashing it in a mortar and pestle and then adding a bit of turmeric and milk.


Guavas are also a great source of Vitamin K, which helps in treating skin discoloration and problems like dark circles, acne irritation and redness. Using to fruit as a scrub helps in improving the skin’s complexion and also removes impurities making it look young and fresh. Guava contains an antioxidant called lycopene that helps in shielding your skin against the damaging UV rays. Since it contains about 80% of water it helps in keeping your skin hydrated and supple. Being a rich source of Vitamin C, guava is a fruit that helps in promoting hair growth.


Eating the guava raw or with a bit of chaat masala wasn't the only way she’d feed us this fruit. She’d jam it, make murabbas with it or sometimes even juice it. It wasn't until I was older that I realized, there were about a hundred other ways to use the guava. While buying guavas, make sure you pick firm ones without any blemishes or soft spots. When you’re using them in a dessert make sure it’s ripe – the white guava (on the inside) turns almost yellow when it’s ripe whereas the pink guava (on the inside) turns a lighter shade of green – and both the varieties of fruit will be slightly soft to touch. If you want to hasten its ripening, it’s a good idea to keep it outside in a brown paper bag, otherwise if you’d like to hang on to it for a few weeks before you eat them, store them in refrigerator away from any other fruit.


From souffles to crumbles to even vegetable curries - just so much could be done with the fruit. But my favourite way of using up ripe guavas has always been making a fool. What’s a fool you ask? A fool is any fruit puree mixed with whipped cream and a bit of sugar. Served up like a souffle, it’s a low effort dessert that gives terrific results each time. It barely takes any time to make, and keeps well for a day or two. Make and see for yourself.Read more at:evening dresses

  


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How to Be One Step Ahead of the Latest Fashion Trend

2014年12月19日

Fur Coats

(Photo:prom dresses)

Analyzing relevant words and phrases from fashion reviews makes it possible to identify a network of influence among major designers, say researchers. This work also lets them track how those style trends moved through the industry,” says Heng Xu, associate professor of information sciences and technology at Penn State.


“Data analytics, which is the idea that large amounts of data are becoming more available for finding patterns, establishing correlations, and identifying emerging trends, is very hot these days and it is being applied to many industries and fields—from health care to politics—but what we wanted to see is if data analytics could be used in the fashion industry,” says Xu.


“We were drawn to the question of whether or not we could really trace a hidden network of influence in fashion design.”


Layout of the network is created by using ForceAtlas algorithm, where the edge weights influence how the nodes spread out. Sizes of nodes are proportional to the level of influence. The dispersed nodes around the network are designers without any influence links going in nor going out.


Mapping Fashion Influence


The researchers, who present their findings today at the Workshop of Information Technology and Systems in Auckland, Australia, analyzed 6,629 runway reviews of 816 designers from Style.com, formerly the online site for Vogue, one of the most influential fashion magazines. The reviews covered 30 fashion seasons from 2000 to 2014.


Xu says her team extracted keywords and phrases from these reviews that described silhouettes, colors, fabrics, and other details from each designer’s collections and added them to the dataset. The researchers then created an approach to rank the designers and map influences within the group.


To evaluate the accuracy of their model, the researchers compared their network against three industry-recognized lists of influential designers, including Times, Fashion Merchandising Degrees, and A Celebration of the 20 Most Influential Designers, and found that it closely matched these lists.


“There is no one gold standard for the most influential designers, but we believe these are a good place to start a comparison,” says Xu.


The Next Jason Wu


While professionals in many industries are welcoming data analytics, this type of analysis may meet some skepticism from fashion designers, who view their work as a form of art and more difficult to quantify, says Yilu Zhou, associate professor of information systems at Fordham University, who worked with Xu.


“But, what we are finding from the data is that we can find footprints—there are clues—that can be traced back to individual designers,” says Zhou.


The researchers say the technology could one day help industry professionals to better predict fashion trends and identify up-and-coming designers.


“We all know the big designers now, but could we use this type of technology to find out who will be the next big fashion designer, the next Jason Wu, for example, and what the next big design trend is going to be?” says Zhou.


Cheaper style?


Xu says that the technology may also help consumers by helping them create wardrobes that are in their budget and are also in style. “Buying from leading designers is expensive, but if you had information on what design elements were beginning to trend, it might help you buy the latest fashion more inexpensively,” says Xu. “Also, designs do come back in style, so you could identify clothes that you may already have in your wardrobe to match the new styles.”


Xu and Zhou, who also worked with Yusan Lin, a research assistant from the department of computer science and engineering at Penn State, say that they expect the technology to improve as data and data sources become more available.


Eventually, data scientists could analyze real-time data from social media sites, such as Twitter, Pinterest, and Instagram to predict fashion styles, Xu says.Read more at:evening dresses

  


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Finding the perfect color to match your skin tone

2014年12月17日

Kennedy Pope

(Photo:prom dresses)

One of the biggest questions you ask yourself while getting ready is “Will this look good with my skin tone?” and finding the answer to that question is very difficult.


I wanted to cut through the nonsense and nail down the specific colors that are the most flattering for every skin color. Before you buy a new wardrobe, wedding clothes, or other special occasion attire, it’s best to know how to choose colors that flatter your skin tone. Choosing the right colors for your skin tone is an easy way to help make your skin color vibrant, but the wrong color can make your skin and hair appear dull.


The first step to finding your perfect color is analyzing your skin color.


Those with winter tones can have skin color varying from very light to dark. Winter tones usually have dark eyes and skin, natural white-blonds, and occasionally people with strong contrasting coloring. You may be in the winter category if you have dark skin with blue or sallow undertones, white-blond hair with any eye color and very fair or sallow skin, or olive skin with very dark hair and eyes. If you have a light skin tone the rich colors are the best fit for you, with your light skin you want to embrace your color. Wearing ruby red, sapphire, or black will bring out your skin tone. You can also wear very bright colors like electric blue and fuchsia. If you are a true winter, these colors will make your skin radiant. Avoid wearing neutral or muted colors like tan or smokey violet if you are a winter. Those colors will wash you out and make you blend in with what you are wearing.


Almost all summers have light-colored eyes and either natural blonde hair or dark brown hair. If you are a summer, you may also have a slightly pink skin tone. Summer types are often flattered by colors that are icy and shiny. The colors that look best on this skin tone are the greys and lighter colors. The neutrals bring out your skin tone and make you stand out.


If your skin has golden undertones or a reddish tone, then you are most likely to be an autumn. Avoid stark white, true black or bright colors, as they will intensify the yellow in your skin. Choose off-white or charcoal as substitutes. The best colors to choose are the vibrant warm colors like browns, oranges, warm greys or navy.


If you are natural blond or light brunette and fair skinned, you might be in the spring category. Spring types usually have an even complexion with slight yellow undertones. With this skin tone you need to wear soft colors to not overwhelm your skin color. Colors such as peach, golden brown or bright true red, greens and browns are good for people in the spring category and for the lighter skin tones, but try anything with yellow undertones. Black and white are not usually good choices for the spring lighter skin pigment.


Knowing the color that looks best on your skin tone can easily help you when getting dressed to make your skin look flattering and not washed out during these winter months.Read more at:evening dresses

  


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The Travelling Trousseau

2014年12月15日

An outfit from Abu Jani & Sandeep Khosla’s bridal collection ‘Renaissance’

(Photo:prom dresses manchester)

The closing sequence of Mumbai designer Monisha Jaising’s India Couture Week show in July saw showstopper Lisa Haydon walk out in a button down white shirt, worn with a leather lehenga covered in zardozi embroidery, her slim wrists weighed down by golden swinging kalicharis and chudas. The collection “World Bride”, Jaising’s ode to the continent-hopping, convention-crushing desi dulhan was developed keeping in mind the vision of a “travelling bride, who takes her marriage vows at a temple in Rajasthan, a church in Vienna or a mosque in Beirut, and concludes the celebrations on a yacht docked in the bay of Saint Tropez”. Here was a concept not too fanciful in its supposition since, as Jaising says, every second bridal client who walks into her Pali Hill, Bandra, studio in Mumbai is priming to get gussied up for a destination wedding.


Catering to clients from Africa, the US and the UK, and pandering to brides getting hitched in Arizona, the south of France, Goa and Thailand, Jaising, hitherto best known for her resortwear, luxe sportswear and chic kurtis, launched her trousseau line in 2013 and is busy conjuring up brocade gowns, tailored sherwanis and swirling lehengas. Much like Payal Singhal, who credits her bridal-designer avatar to destination weddings.


“When I was in New York, a lot of brides who came to me were looking for clothes for destination weddings taking place in the Bahamas or Maldives. That’s how I got into designing wedding clothes in the first place,” says Singhal, whose eponymous occasion wear label is best known for its fusion pieces and clean, chic lines.


The growing popularity of destination weddings has also got others such as Gaurav Gupta, Kiran Uttam Ghosh and Nikasha Tawadey thinking of lighter trousseaus with easy-to-wear lehengas, fuss-free dupattas and pragmatic proportions. From Ahmedabad-based Shyamal & Bhumika, who have a sizeable international clientele, to Tarun Tahiliani, whose annual wedding exposition this year highlighted the need for modern silhouettes and shapes, designers are trading in the 14-kilo ghaghras for featherweight fluted skirts to cater to brides who’re taking the plunge in Bali and Costa Rica.


Ask trousseau specialists Abu Jani and Sandeep Khosla, and they’ll tell you how destination weddings are shaking things up, albeit selectively. “Whether the wedding is in Jaipur, Venice or Rome, brides want to stick to the traditional for the pheras. But when it comes to the mehendi, sangeet or cocktail, funky colours, concept blouses and experiments with embroideries come into play,” says Khosla.


Experimentation seems to be key with Jaising too, who has eschewed traditional silks, tissue and heavy embroidery for French lace, sequined georgette, feathers, vibrant brocade and leather. “It’s about doing traditional with a twist. The trick is to get the balance right between Indian tradition and the culture of the place where the wedding is happening,” says Jaising, citing the example of nuptials in the south of France where the bride wore French boudoir lace with Indian brocade and zardozi embroidery in a Baroque style.


While dramatic may be a buzzword, designers tend to keep the silhouettes streamlined, much like couturier Gaurav Gupta, who has given his edgy lexicon a commercial spin with his lehenga and sari derivatives, literally marrying tradition to lurex and lamé.


While Tahiliani speaks of using modern fabrics like sheer silks, reshams and tulle to make the ensemble lighter, Jaising too stresses on the comfort factor: “Fabrics like lace, jersey or georgette work very well, especially with lightweight embroideries with sequins, beads and crystals.” Singhal too sticks to her minimalist lines. “Fusion clothes work very well for destination weddings because people don’t want cumbersome outfits. It’s either at a beach or at a far off destination where there’s isn’t much of a traditional support system. You have to think out of the box,” says Singhal. Elsewhere, designers like Gauri and Nainika Karan are tapping into the westernwear end of the travelling trousseau market with a line of practical, yet pretty neoprene gowns, presented at the India Bridal Week — much like the neoprene lehenga that Shivan & Narresh have done various versions of for their globetrotting bride.


Designer and proprietor of Ogaan, Kavita Bhartia lists Stephany from Goa among the labels stocked at the store that are immensely popular for beach weddings. In fact, Ogaan hosted a special showcase for destination brides earlier this year. “A lot of people come to us looking for interesting, unusual clothing for destination weddings. I think this has allowed designers who were previously focused on pret to explore festive wear more. The Kavita Bhartia collection this time had a lot of fun shararas, crop tops with skirts that we know many of our customers picked up for destination weddings,” says Bhartia.


The price points seem to be directionally proportionate to the heft and weight of the lehenga, allowing designers to tap into a different spending bracket. “Yes, price points aren’t usually as high as the several lakhs that they go into for weddings in the city as the idea of a destination wedding is to lighten up the experience and have some fun,” says Bhartia.Read more at:short prom dresses

  


Posted by pink at 17:11Comments(0)

Underwood: I'm not overdoing the exercise

2014年12月12日

Underwood: I'm not overdoing the exercise

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Pregnant Carrie Underwood says she is trying her best to stay active, but insists she is not overdoing her exercise sessions.


Carrie Underwood is doing her utmost to stay active during her pregnancy.


The country singer is expecting her first child with husband Mike Fisher.


And while Carrie is maintaining an exercise regime, she insists she is making sure she doesn't overdo anything.


"I still make it a point to be very active," Carrie told Entertainment Tonight. "Of course, I can't push myself - I am carrying around a little bit extra weight. I'm being more responsible and being sure I don't overdo it because that's no good for anybody. Certain moves I can't do. Things on my back, things like that are not recommended."


Carrie also said that regardless of being pregnant, she has always found that working out contributes to a positive mindset.


And even when she welcomes her baby into the world, Carrie adds she will always try to squeeze some time into her day for an exercise session.


"Doing something, hiking, going for a run, lifting weights, boxing, doing things like that," Carrie said. "It makes me feel good. It is great to do something for me, and that is something for me. I think that women should make time. A little time, 20 minutes, 30 minutes."


In addition to her fitness regime, Carrie is sticking to a healthy diet.


However, being on tour has meant Carrie has had to somewhat modify her usually vegan diet.


"I have been a little more vegetarian than vegan especially with traveling, so it's a little hard to order food from hotels and stuff when you're vegan," Carrie said. "Now I'm pregnant, it's like, I can't just order steamed broccoli. That's not going to cut it. I've modified a little bit, but I think I've stayed pretty normal."Read more at:vintage prom dresses

  


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The truth eludes researchers in the saturated fat wars

2014年12月10日

Foods such as milk that are high in SFA and also high in calcium don’t seem to raise harmful LDL cholesterol fractions. Photograph: Thinkstock

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Saturated fat is often used as an umbrella term for different and individual saturated fatty acids. Early research suggested they all exerted similar biological effects and that it was a good idea to classify them together as the “bad fats”.


However, as research unfolded, it emerged that different saturated fatty acids (SFA) might give rise to different health outcomes. The SFA in milk, cheese and yogurt may have led some people to reduce or omit these foods completely for heart health, but there is no evidence that this strategy is either helpful or necessary. In fact, the opposite is probably true.


According to Dr Arne Astrup of the University of Copenhagen, the overall effect of a food cannot be assessed on its saturated-fat content alone. “Several observational studies suggest that cheese protects against cardiovascular disease and experimental studies show that cheese consumption does not produce the effects on blood lipids that would be expected from its saturated fatty acid content.”


Astrup says foods high in SFA that are also high in calcium don’t seem to raise harmful LDL cholesterol fractions. They may even positively increase healthy HDL cholesterol. A meta-analysis of prospective cohort studies also shows that certain dairy foods are associated with either neutral or beneficial health outcomes on the risk of stroke, ischaemic heart disease and type 2 diabetes.


Some of the protective effects of dairy foods may be due to a “food matrix” effect, meaning that other nutrients in these foods may work in combination with the SFAs to affect health outcomes.


Many of the studies are based on milk, although a matrix effect is also observed for cheese. A review by Dr Emma Feeney and Dr Anne Nugent of Food for Health Ireland at University College Dublin found that SFA from cheese did not appear to adversely affect blood lipids and that specific bioactive peptides and other nutrients found in cheese may be interacting with the SFA, preventing its absorption.


Irish data show that the mean daily intake of SFA as a percentage of total energy is 14 per cent for adults, 14.4 per cent for teenagers and 14.7 per cent for children; higher than theDepartment of Health recommended level of 10 per cent of our total calories.


There is a worldwide scientific focus and debate about SFA in the aftermath of a systematic review and meta-analysis of 72 published studies with 530,525 participants in total last March. This appeared in the Annals of Internal Medicine and suggested there was little evidence to support the recommendation to limit SFA.


However, Walter Willett, chairman of the department of nutrition at Harvard School of Public Health, warned that the conclusions were seriously misleading, as the analysis contained major errors and omissions. A corrected version of the publication was posted shortly after it appeared on the website of the Annals of Internal Medicine but Willett claims the study should be disregarded. As the fat war rages on, Willett asserts that if we replace SFA with poly- and monounsaturated fatty acids, found in oily fish, olive and rapeseed oils, and avocado, our risk of heart disease is reduced. However, if SFA is replaced with refined starch and sugar, the risk of heart disease stays the same.


Nutrients


Critically, the various sources of SFA in the Irish diet are worthy of consideration. Milk, cheese and yogurt certainly contribute to our SFA intake, yet they contain components and proprieties that could attenuate our risk of heart disease.


They are also very nutrient-rich, providing a source of vitamins and minerals, many of which are not eaten in enough quantities in Ireland. A 25g portion of cheddar cheese, for example, is a source of calcium, phosphorus, vitamin B12 and protein, according to the EU Nutrition and Health Claims Regulation. In addition, cheese is an important source of vitamin A and zinc.


On the other hand, cakes, biscuits and pastries contribute significant amounts of saturated fat to the Irish diet. They often contain refined carbohydrates, such as sugar and white flour, and few essential nutrients. These are and should continue to be the primary target for reduction in order to improve heart health and general health.


Fats help us to absorb fat-soluble vitamins A, D and E from the food we eat. We need healthy fats to produce healthy cell membranes and prostaglandins or hormone-like substances. However 1g of fat, no matter what type of fat it is, contains twice the calories of 1g of protein or 1g of carbohydrate. Reducing your total fat intake, and choosing healthier types of fat, can help lower your calorie intake and improve your balance of fats. We should avoid trans fats altogether.


Not all SFAs have an adverse effect on blood cholesterol. We can continue to eat low-fat milk, cheese and yogurt daily, but we should try to reduce highly refined sources of SFA, sugar and starch found in confectionary such as cakes, biscuits and so on.


So the advice is to enjoy moderate amounts of olive oil, rapeseed oil, avocados, nuts and seeds which are higher in mono- and polyunsaturates than SFA. Oily fish, walnuts and walnut oils, linseed, dark green leafy vegetables also contain healthy omega-3 fats and these are good for us, too. They contain other vital nutrients such as vitamin D and selenium, unlike processed fatty foods which are usually a combination of saturated fat, trans fat and sugar.


What to avoid and what to choose


BAD FATS TO AVOID


Trans-fatty acids Avoid all trans fats. They increase the “bad” LDL cholesterol and lower the “good” HDL cholesterol; an overall negative effect. You will often find trans-fatty acids in hard margarines and spreads, biscuits, crackers, frozen pizzas and frozen meals.


Saturates These are solid fats, mainly animal fats. In excess, certain but not all saturated fats have adverse effects on heart health. Limit them, especially when combined with refined sugar and starch in biscuits, cakes and so on. They are found in butter, cream, milk, cheese, yogurt and in visible fat. BETTER FATS TO CHOOSE


Omega-3 fatty acids These polyunsaturated fatty acids help reduce triglycerides and the risk of thrombosis (blood clots), heart attacks and strokes. You will find omega 3 fatty acids in oily fish, walnuts and walnut oils, linseed and dark green leafy vegetables.


Polyunsaturated omega-6 fatty acids These reduce “bad” LDL cholesterol but, at very high intakes, can also reduce “good” HDL cholesterol. Therefore, a good balance of omega 3, 6 and 9 is recommended. You will find polyunsaturated omega-6 fatty acids in vegetable oils, polyunsaturated margarine and in foods made with these oils.


Monounsaturated omega-9 fatty acids These are liquid at room temperature but solidify when chilled. They can reduce “bad” LDL cholesterol but maintain “good” HDL cholesterol and can reduce the free-radical damage associated with heart disease. You will find monounsaturated fatty acids in olive oil, rapeseed oil, peanut oil, avocados, nuts and seeds.Read more at:prom dresses 2016

  


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Obese youth shave years off their life expectancy

2014年12月08日

Obese youth shave years off their life expectancy, research says

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The finding is causing concern among health experts, who point out that Australians aged 25 to 34 are gaining more weight each year than any other age group.


In a trend attributed to lifestyle changes during a period when young adults tend to join the workforce, drop sporting activities and take responsibility for their own food choices, this group typically put on an average of nearly seven kilograms over a decade.


The revelations come as Australian researchers find that programs designed to prevent young people from becoming overweight or obese in the first place are not working.


To illustrate the severity of the consequences of being overweight or obese, Canadian researchers reviewed nearly 4,000 patients' medical data and translated the weight-related health problems of heart disease and diabetes into years of life lost.


Their study, published in medical journal The Lancet Diabetes & Endocrinology, concluded that the heaviest people with a body mass index (BMI) of over 35 could die up to eight years earlier - or lose up to 19 healthy years, meaning their final years alive would be severely blighted by sickness.


"The effect of excess weight on years of life lost was greatest for young individuals and decreased with increasing age," the researchers said.


The pattern was repeated in those with a BMI of 30 to 35, who could expect to be buried up to six years earlier, while overweight people with a BMI of 25 to 30 lost up to three years.


The biggest reason for the dramatic decline of expected longevity and quality of life was heart disease, which is Australia’s number one killer.


Nutrition researcher Margaret Allman-Farinelli, from the University of Sydney's Charles Perkins Centre, told Fairfax Media that young adulthood was the weight gain "danger" time.


An analysis she led of trials aimed at avoiding weight gain in young adults showed only half helped in the short term. Published in Obesity Reviews, it revealed most didn’t follow up with participants after six months or report important data.


"Once overweight, most people are on a trajectory of continual weight gain throughout their life," she said.Read more at:long prom dresses

  


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