Thứ Bảy, 28 tháng 3, 2015
Mặt lạ tinh bột nghệ và dầu dừa trị mụn trứng cá hiệu quả
Có đến 90 % các bạn nữ từng gặp phải tình trạng mụn chứng cá ở tuổi dậy thì, nhất là ở thời điểm đó các bạn lại mải mê học tập, thức đêm nhiều thì biết nhau ngay. Nếu tuyến nội tiết tố dưới da của các bạn phát triển quá mức mà các bạn không thường xuyên rửa mặt sạch sẽ hoặc bị bám bụi thì vùng chứng cá càng dày hơn và khó xử lý hơn .
Một khi mụn trứng cá là một vấn đề nghiêm trọng xảy ra trên da mặt thì bạn nên được các bác sĩ da liễu chỉ định điều trị bằng thuốc dược phẩm.
Các loại kháng sinh được sử dụng như erythromycin và clindamycin (thường kết hợp với acid azelaic) là một số trong những loại thuốc phổ biến được sử dụng để điều trị mụn trứng cá nặng. Trong khi điều này có thể mang lại cứu trợ tạm thời nhưng việc sử dụng liều cao thuốc kháng sinh dẫn đến kháng nhiều loại thuốc và tác dụng phụ rất nghiêm trọng, bao gồm cả tiêu diệt các vi khuẩn có lợi ở đường ruột có lợi cần thiết cho sức khỏe.
Cách tốt nhất để trị mụn trứng cá là xác định nguyên nhân chủ yếu và đối phó với các vấn đề liên quan đến tiêu hóa và dinh dưỡng. Đối phó với mụn trứng cá chỉ ở cấp độ da thường không giải quyết các nguyên nhân cơ bản. Giải độc gan, duy trì một đường ruột khỏe mạnh, cân bằng thích hợp của Omega 3 và Omega 6 axit béo, làm giảm lượng đường tinh chế và carbohydrate tinh chế khác trong chế độ ăn uống, là những yếu tố giá trị xem xét trong việc cung cấp một giải pháp lâu dài để giảm mụn trứng cá.
Nghiên cứu về Curcumin và axit lauric
Curcumin được chiết xuất từ củ nghệ đen, một loại gia vị thông dụng trong nhà bếp đã được chứng minh là một loại kháng sinh tự nhiên có hiệu quả trong nhiều ứng dụng. Trong một nghiên cứu gần đây ở Đài Loan tại Đại học Chang Gung việc sử dụng curcumin trong cuộc chiến chống các loài vi khuẩn Propionibacterium, loại vi khuẩn này đã được xác định là nguyên nhân chính của mụn trứng cá. Việc kết hợp curcumin và axit lauric cho da đã được kiểm nghiệm làm giảm tình trạng viêm của mụn trứng cá, ức chế các vi khuẩn phát triển và lan rộng, sau đó dần dần giảm hẳn tình trạng mụn gia tăng.
Ứng dụng thực tế
Hai hợp chất curcumin và axit lauric đã được tìm thấy trong tự nhiên và việc kết hợp các sản phẩm từ thiên nhiên để trị mụn được coi như một phương pháp rẻ tiền và an toàn .
mat-la-tinh-bot-nghe-dau-dua-tri-mun-chung-ca
Mặt nạ tinh bot nghe đen và dầu dừa
Thứ nhất , chất curcumin được tìm thấy trong nghệ, một loại gia vị đã trở nên phổ biến.
Nghệ có lịch sử được các chị em phụ nữ sử dụng lâu dài ở Ấn Độ nhằm làm đẹp và dưỡng da. Trong phương pháp chữa bệnh Ayuverdic nghệ được sử dụng theo truyền thống cho các cô dâu trước khi đám cưới của họ để làm cho làn da của mình mềm mại và mịn màng.
Tiếp theo, axit lauric được tìm thấy rất nhiều ở hai nơi trong tự nhiên đó là sữa mẹ và dầu dừa. Dầu dừa chứa gần 50% axit lauric. Dầu dừa được ứng dụng rộng rãi để dưỡng da nổi tiếng trong nền văn hóa châu Á và nó cũng được biết đến như một loại tinh dầu chống nấm và chống vi khuẩn.
Vì vậy chúng ta có thể kết hợp curcumin có trong nghệ với axit lauric có trong dầu dừa hoặc sữa mẹ để tạo thành một mặt nạ chống và trị mụn dành cho da. Việc sử dụng nước ép nghệ tươi gây vàng da, khó tẩy rửa gây bất tiện cho người sử dụng, đặc biệt khi kết hợp với dầu dừa lại càng khó tẩy trôi trên da, bạn có thể thay thế bằng mặt nạ tinh bột nghệ và dầu dừa. Pha tinh bột nghệ với chút nước , sau đó cho 1 chút dầu dừa vào trộn sền sệt rồi đắp lên da tầm 15- 20 phút rồi rửa lại bằng nước sạch. 1 tuần ít nhất 2 lần bạn nhé.
Thứ Năm, 26 tháng 3, 2015
Da Nang Travel Guides
Danang (Đà Nẵng) is the biggest city in the middle of central Vietnam. It is also the center of the three world cultural heritage as Hue, Hoi An Ancient Town and My Son Sanctuary. Now, Danang Vietnam is becoming hot travel destination of domestic tourists and foreigners by the clean, peaceful, safety and great beach resort. Centre Vietnam tours
Geography
Danang is located in middle of central Vietnam and is the third largest city of Vietnam. Danang City consists of 6 districts (Hai Chau, Thanh Khe, Son Tra, Ngu Hanh Son, Lien Chieu, Cam Le), 1 suburban district (Hoa Vang) and 1 district islands (Hoang Sa Islands). It is embraced by the East Sea with 150km of seacoast. Danang terrain is quite diverse. One side is the Hai Van Pass to the high mountains, one side is the Son Tra peninsula with untouched beautiful beaches. Offshore is Hoang Sa with a large fishing. Victory Star Cruise – Halong Travel
Climate
Danang Vietnam is located in the zone of typical tropical monsoon, temperate and equable climate. The annual average temperature is about 26 degrees C, the highest is 28-30 degrees C in June, July, August, the lowest is 18-23 degrees C in December, January, February. In Ba Na Mountain, at an altitude of nearly 1,500 meters, the average temperature is about 20 degrees C. Average rainfall is 2,505mm per year that concentrates during October and November. DAY TRIP CRUISE
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| Da Nang Travel Guides |
Get in
It is very convenient for tourists to travel to Danang.
- Road: Danang is 108km from Hue, 130km from Quang Ngai, 763km from Hanoi, and 947km from Ho Chi Minh City.
- Air: The Danang Vietnam International Airport is 2.5km south-west of the city center. It has a capacity of 6 million passengers per year and currently flies direct international.
- Train: Thong Nhat Express train, which connects Hanoi and Ho Chi Minh City, stop in Danang.
- Water: Cat Tien Sa port where deep water regularly receive luxury yachts, bringing tourists to Danang.
danang travel guide (danang international airport)
Danang Travel Guide
Danang is a coastal city with more than 60 km long beach. With beautiful beaches, gentle stretches and endless white sand, Danang is the U.S. Forbes magazine voted the 1 in 6 attractive beaches on the planet. You should travel to Bac My An, Nam O, Thanh Binh, Non Nuoc, Xuan Thieu Beach.Danang travel guide (beach)
Besides, Ba Na – Nui Chua resort, Son Tra peninsula, Ngu Hanh mountains (Ngũ Hành Sơn), Non Nuoc stone carving village, Han river Bridge... are also attractive tourist destination not to be missed.
Thứ Tư, 18 tháng 3, 2015
Ho Chi Minh Trail
Kon Tum had been our favourite town so far and we could easily have spent another couple of days just hanging around. Instead we proceeded with the final day of our tour departing at 7am en route to Hoi An.
Our first stop was at Dak To which had seen intense fighting shortly before the US withdrawal from Vietnam. We visited a war memorial which receives visits from American war veterans. A little further on we stopped at what was a major runway for US planes during the war which is today used as a stretch of land for drying sweet potato and coffee beans. In the distance Phu pointed out Charlie Hill where the South Vietnamese had held strong for six weeks during the war before the VC finally destroyed them on their march towards Saigon. Centre Vietnam travel
As we drove through a section of motorway construction it was strange to see workers carrying metal detectors which are still necessary in the likely event that they come across any of the 15 million tonnes of bombs that were dropped on Vietnam during the war.
The scenery soon became quite stunning with lush, green vegetation and mountains rising in the distance. We joined the Ho Chi Minh Trail which had served as a supply route during the war which the VC used to send soldiers and arms to the south. Princess Junk – Halong Travel
At Phuoc Son we stopped for our final lunch of the tour again enjoying some excellent Vietnamese dishes. The scenery became even more spectacular after lunch as waterfalls appeared and the rural landscape provided new driving hazards as buffalo, cows and chickens treated the roads as their own. 2 days Mekong with transfer to Phu Quoc Island
Around 3.30pm we arrived in Hoi An where the number of western faces walking the streets was quite alarming. Our adventure through the Central Highlands of Vietnam had come to and end and we were now back on the well trodden coastal route where tourism has inevitably corrupted the innocence of the locals as they seek to earn the tourist dollars.
Our first stop was at Dak To which had seen intense fighting shortly before the US withdrawal from Vietnam. We visited a war memorial which receives visits from American war veterans. A little further on we stopped at what was a major runway for US planes during the war which is today used as a stretch of land for drying sweet potato and coffee beans. In the distance Phu pointed out Charlie Hill where the South Vietnamese had held strong for six weeks during the war before the VC finally destroyed them on their march towards Saigon. Centre Vietnam travel
As we drove through a section of motorway construction it was strange to see workers carrying metal detectors which are still necessary in the likely event that they come across any of the 15 million tonnes of bombs that were dropped on Vietnam during the war.
The scenery soon became quite stunning with lush, green vegetation and mountains rising in the distance. We joined the Ho Chi Minh Trail which had served as a supply route during the war which the VC used to send soldiers and arms to the south. Princess Junk – Halong Travel
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| Ho Chi Minh Trail |
At Phuoc Son we stopped for our final lunch of the tour again enjoying some excellent Vietnamese dishes. The scenery became even more spectacular after lunch as waterfalls appeared and the rural landscape provided new driving hazards as buffalo, cows and chickens treated the roads as their own. 2 days Mekong with transfer to Phu Quoc Island
Around 3.30pm we arrived in Hoi An where the number of western faces walking the streets was quite alarming. Our adventure through the Central Highlands of Vietnam had come to and end and we were now back on the well trodden coastal route where tourism has inevitably corrupted the innocence of the locals as they seek to earn the tourist dollars.
Thứ Năm, 12 tháng 3, 2015
Street food saigon
After two winters of stuffing my face around town, I thought I would put together a guide to Saigon street food, gathering some of the places I love in one place. These are not the absolute best of everything, but rather a cross-section of delicious, cheap and authentic foods that are also conveniently located. I tended to head to outer districts more often, on the hunt for that bun mam a friend told me about, or what was billed as “the best Peking duck in town” by my enthused landlady. While fun side trips to outer districts are great, I wanted to put together a post that would be more helpful for short-term trips. The restaurants and street stalls below are fairly central to where most travellers stay, meaning people can frequent them even if in town only briefly. South Vietnam tours
Fasten your seatbelts, people: this post is close to 10,000 words long.
The focus is, of course, food. One specific soup, a sweet-and-sour canh chua (photo in the “street food” section below), was what initially led me to the city. I was lured in by the complicated tastes and unfamiliar sting of the rice paddy herb on my tongue. It might have been one soup that brought me to Saigon, but it was the rest of the food that kept me there, and keeps me coming back. It is not just taste of food that makes Saigon so enthralling, but the act of eating as well, and all of the craziness that eating comprises. The swirling noise, the families all sitting and enjoying a meal on the street, smiling at you fumbling with your condiments. The beauty of food being not just a necessity but also a sight in and of itself: a window into culture, and a source of endless wonder.
Countless moments of me smiling as an old lady came over shaking her head at my terrible rice paper folding skills, correcting my technique as we sat at the edge of traffic. Or the bo la lot vendor who discovered my love of starfruit and made sure to have extra on hand when I returned. The beloved grandpa at the pho ga restaurant below, who ran over to my bowl repeatedly to ensure I added pickled garlic, lest I forget. The landladies that adopted me into their homes, feeding me, giving me hugs, teaching me how to cook. HO CHI MINH CITY’S CENTRAL POST OFFICE, VIETNAM
There are hundreds of moments like these baked into the aggregate of my memories in Vietnam. Most of them derive from food. As Luke Nguyen says in The Songs of Sapa: Stories & Recipes from Vietnam,
Street food saigon
Streetside eating.
This is not an exhaustive list, but hopefully it provides a good start. Yes, I know I could have offered this post as an e-book for sale (thank you to those suggesting this already), but I’d prefer to have it freely available. If you want to support the site, pick up my book about travel and food, or a t-shirt in the shop instead.
Or, for those of you who loved your time in Vietnam and want to commemorate it at home with something a bit more tangible, please see my hand-drawn, one-of-a-kind Vietnamese maps of food. They’re available in t-shirt and poster form.
Hand-drawn typographic food map of Vietnam
I also realize some of you would have preferred diacritical marks in lieu of plain Roman letters, but when typing into Google Maps to find these places, most travellers have indicated they prefer the non-Tieng Viet script. I’m happy to update the post if this is no longer the case.
I should also note that I’ve never gotten sick from eating street food in Saigon, and I’ve eaten at all sorts of places, dodgy or otherwise. The culture of food is so prevalent that fast turnover and fresh ingredients rule the roost. At 4pm when I want soup, there is usually a gaggle of other people also chowing down. I joke that I graze like a cow, eating mini meals every few hours, and Saigon is an ideal place to do so. One can eat through the country as a whole — foods from the North and South, the Central region and the Mekong Delta — all in one city.
Saigon is most definitely a magical place for your tastebuds. The balancing act between warming and cooling ingredients, between heavier meats and lighter rice-based carbs, fresh herbs to round out the taste, never get old. I’m no culinary anthropologist, but in learning through eating, and being corrected by others also passionate about food, I’ve hopefully created a crash course here that will help travellers discover more about the city. For celiacs like me, I have included tips for gluten-free eating. I’ve also added a long basics for navigating Saigon section at the end, in the vein of my other “crash courses“. Here you’ll find information about taxis, visas, foot massages and more.
I’ve tried to include as many photos of these foods as possible, since my descriptions might not do the trick but a photo usually does. These are all my pictures, except for the bun moc (thanks Tom!).
Finally, I plan to put these all onto a Google Map, but haven’t done so yet as I’m tethering to 3G in Greece. I’ll update the post when it is in map form.
Banh Beo
Banh beo from Nam Giao in Saigon
Part of the cuisine from central Vietnam, banh beo (literally “water fern cake”) are small round discs of rice flour, formed to look like lily flower pads found in the estates surrounding the old imperial city of Hue. Topped with crunchy pork rinds and toasted shrimp powder and served with fish sauce, they are a very rewarding dish to share as they usually come in multiples of 8 or 10.
Where: Nam Giao
136 Le Thanh Ton Street, in an alleyway behind Ben Thanh market. District 1
+84 (8) 3825 0261
Banh Da Xuc Hen
Banh Da Xuc Hen in all its delicious glory.
I have a list of foods that sound like other foods in the local language. For example, the word for water in Bahasa Indonesia or Bahasa Malaysia is “air” — and obviously air in English is not food. In Vietnamese, the word for baby clams is “hen” — quite confusing at first, since I ordered it expecting a rice and chicken bowl, not even thinking that obviously hen would not be an actual hen. My brain did not compute.
Banh da xuc hen is a lovely and satisfying snack. A large rice paper crisp with hints of sesame and coconut arrives on a plate. It looks bare, but then you lift up the rice cracker and peek underneath, finding a pile of teeny tiny clams fried in lemongrass, rau ram (Vietnamese coriander), chilli, onion and garlic. It is a simple dish in terms of ingredients but the taste is profoundly different than anything else I have tried. If you want a heavier version of this plate, opt for the com hen, rice topped with the same type of clams and served with a small bowl of clam broth on the side.
Fasten your seatbelts, people: this post is close to 10,000 words long.
The focus is, of course, food. One specific soup, a sweet-and-sour canh chua (photo in the “street food” section below), was what initially led me to the city. I was lured in by the complicated tastes and unfamiliar sting of the rice paddy herb on my tongue. It might have been one soup that brought me to Saigon, but it was the rest of the food that kept me there, and keeps me coming back. It is not just taste of food that makes Saigon so enthralling, but the act of eating as well, and all of the craziness that eating comprises. The swirling noise, the families all sitting and enjoying a meal on the street, smiling at you fumbling with your condiments. The beauty of food being not just a necessity but also a sight in and of itself: a window into culture, and a source of endless wonder.
Mekong & Phu Quoc island (5 days, 4 nights)
![]() |
| Street food saigon |
Countless moments of me smiling as an old lady came over shaking her head at my terrible rice paper folding skills, correcting my technique as we sat at the edge of traffic. Or the bo la lot vendor who discovered my love of starfruit and made sure to have extra on hand when I returned. The beloved grandpa at the pho ga restaurant below, who ran over to my bowl repeatedly to ensure I added pickled garlic, lest I forget. The landladies that adopted me into their homes, feeding me, giving me hugs, teaching me how to cook. HO CHI MINH CITY’S CENTRAL POST OFFICE, VIETNAM
There are hundreds of moments like these baked into the aggregate of my memories in Vietnam. Most of them derive from food. As Luke Nguyen says in The Songs of Sapa: Stories & Recipes from Vietnam,
Street food saigon
Streetside eating.
This is not an exhaustive list, but hopefully it provides a good start. Yes, I know I could have offered this post as an e-book for sale (thank you to those suggesting this already), but I’d prefer to have it freely available. If you want to support the site, pick up my book about travel and food, or a t-shirt in the shop instead.
Or, for those of you who loved your time in Vietnam and want to commemorate it at home with something a bit more tangible, please see my hand-drawn, one-of-a-kind Vietnamese maps of food. They’re available in t-shirt and poster form.
Hand-drawn typographic food map of Vietnam
I also realize some of you would have preferred diacritical marks in lieu of plain Roman letters, but when typing into Google Maps to find these places, most travellers have indicated they prefer the non-Tieng Viet script. I’m happy to update the post if this is no longer the case.
I should also note that I’ve never gotten sick from eating street food in Saigon, and I’ve eaten at all sorts of places, dodgy or otherwise. The culture of food is so prevalent that fast turnover and fresh ingredients rule the roost. At 4pm when I want soup, there is usually a gaggle of other people also chowing down. I joke that I graze like a cow, eating mini meals every few hours, and Saigon is an ideal place to do so. One can eat through the country as a whole — foods from the North and South, the Central region and the Mekong Delta — all in one city.
Saigon is most definitely a magical place for your tastebuds. The balancing act between warming and cooling ingredients, between heavier meats and lighter rice-based carbs, fresh herbs to round out the taste, never get old. I’m no culinary anthropologist, but in learning through eating, and being corrected by others also passionate about food, I’ve hopefully created a crash course here that will help travellers discover more about the city. For celiacs like me, I have included tips for gluten-free eating. I’ve also added a long basics for navigating Saigon section at the end, in the vein of my other “crash courses“. Here you’ll find information about taxis, visas, foot massages and more.
I’ve tried to include as many photos of these foods as possible, since my descriptions might not do the trick but a photo usually does. These are all my pictures, except for the bun moc (thanks Tom!).
Finally, I plan to put these all onto a Google Map, but haven’t done so yet as I’m tethering to 3G in Greece. I’ll update the post when it is in map form.
Banh Beo
Banh beo from Nam Giao in Saigon
Part of the cuisine from central Vietnam, banh beo (literally “water fern cake”) are small round discs of rice flour, formed to look like lily flower pads found in the estates surrounding the old imperial city of Hue. Topped with crunchy pork rinds and toasted shrimp powder and served with fish sauce, they are a very rewarding dish to share as they usually come in multiples of 8 or 10.
Where: Nam Giao
136 Le Thanh Ton Street, in an alleyway behind Ben Thanh market. District 1
+84 (8) 3825 0261
Banh Da Xuc Hen
Banh Da Xuc Hen in all its delicious glory.
I have a list of foods that sound like other foods in the local language. For example, the word for water in Bahasa Indonesia or Bahasa Malaysia is “air” — and obviously air in English is not food. In Vietnamese, the word for baby clams is “hen” — quite confusing at first, since I ordered it expecting a rice and chicken bowl, not even thinking that obviously hen would not be an actual hen. My brain did not compute.
Banh da xuc hen is a lovely and satisfying snack. A large rice paper crisp with hints of sesame and coconut arrives on a plate. It looks bare, but then you lift up the rice cracker and peek underneath, finding a pile of teeny tiny clams fried in lemongrass, rau ram (Vietnamese coriander), chilli, onion and garlic. It is a simple dish in terms of ingredients but the taste is profoundly different than anything else I have tried. If you want a heavier version of this plate, opt for the com hen, rice topped with the same type of clams and served with a small bowl of clam broth on the side.
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