Illustration. One of the reasons why facial skin sags quickly is because you often load up on unnecessary substances. Therefore, a healthy diet is always essential if you want to have a firm skin and improve sagging facial skin. Foods such as vegetables, fruits, fish, meat, … contain many vitamins that are good for the body as well as the skin with antioxidants, protect healthy skin from the effects of the external environment, to skin is always firm and reduces the risk of sagging facial skin. You should also remember to drink water regularly and regularly about 2 liters a day to be able to provide certain moisture to the skin, smooth skin so that the skin does not dry – the risk of sagging facial skin. Limit sugar consumption We increasingly understand the negative effects of sugar on our health, especially our skin. Regular sugar consumption kicks in a process in our digestive system called glycation that leads to the production of AGEs. AGEs break down the collagen your body makes (it’s the protein that keeps our skin plump). This damage can happen very quickly and interferes with the skin’s regeneration. This causes the skin to sag and wrinkles to appear. When you limit your sugar consumption, collagen production will be rebalanced and both your skin and body will be healthier and better hydrated. The maximum amount of sugar your body needs without harming your health is 6 teaspoons per day. But remember that almost all the food we eat can contain sugar, so it’s important to avoid adding sugar to your morning coffee or tea. No smoking Smoking causes the skin to sag and age quickly. Smoking also damages collagen and elastin levels, reducing blood flow and depriving the skin of oxygen, important nutrients that keep skin strong and healthy. Kill death celk Exfoliating can remove old skin cells from the surface of the skin, which can keep your skin looking young and healthy. Create a skin care routine Your skin becomes flabby when you lose weight, age and excess weight also cause the skin to lose its natural elasticity. So keep your skin healthy with measures that stimulate skin elasticity. Exfoliate regularly, use moisturizer, create a morning and evening skin care routine, and always keep your skin clean.

Stay away from smoke to help firm round 1. The latest studies have shown that smoking is an indirect cause of increasing the risk of breast cancer in women by 2 times. In addition, smoking is also the cause of decreased resistance to a variety of dangerous diseases for the body as well as other diseases. Increase fat The structure of breasts is fat tissue, so increasing the amount of fat is the fastest way to help breasts grow. This is a very simple but highly effective way to take care of small breasts. Note that the amount of fat should be balanced appropriately, avoiding fat loading in the evening. Shower with shower Showering helps to enlarge breasts. Tiny water jets from the shower help blood circulation better, helping the skin increase elasticity and rosy. Every day, while bathing, you should let the shower spray directly on your breasts. Gently massage from bottom to top with your hands, from the inside to the outside, it will help round 1 round, not sagging. If you can’t take a cold shower, you should alternate between warm water and cold water for “double mountains”. Do not take a bath that is too hot as it will soften the skin and chest muscles. Exercises for the chest Exercise 1: Stand up straight, hands on hips, tiptoes, and at the same time bring your elbows back, so that the elbows are as close to each other as possible. Do 30 times rhythmically, relax for a few minutes and then do another set. When you do pay attention to inhale through the nose, exhale through the mouth naturally. Exercise 2: Stand up straight, bend your arms at shoulder height, hands clasped together. Elbows pointing outward, hands facing chest. Squeeze 2 hands. Breathe, take a deep breath (as much as you can) and count to 100. Exercise 3: Sit up straight on a chair, shoulders relaxed, arms hanging along the body, bring your hands up to your chest and press your palms together. Hold for a few seconds and then return to the starting position. Repeat 20 times.

Cook rice with boiling water Normally, you only cook rice with boiling water when it is urgent, but in fact, it is the most scientific way to cook. Because when cooking with boiling water, the amount of vitamin B1 contained in rice will not be lost, while ensuring the quality of rice and delicious rice. Cook rice from old rice First, you use old rice to wash it, soak it in water for 2 hours, pick it up and drain it. Then, put the rice in a pot, pour a moderate amount of boiling water, add 1 tablespoon of vegetable oil or lard, mix well, bring to a boil over high heat, then continue to use low heat to cook until cooked. If using a pressure cooker, just simmer for about 8 minutes until the rice is cooked. Cook in this way, you will find the rice as delicious as new rice. How to cook rice and porridge without spilling out – When cooking porridge, if you do not pay attention, porridge is easy to spill out. If you put a few drops of sesame oil in the pot when it starts to boil, no matter how hot the porridge is, it won’t spill out. – Using a rice cooker to cook rice may also overflow. To overcome this situation, you should wash the rice 3 hours before, use a moderate amount of water to soak, then cook. Use tea to cook rice Using tea to cook rice is not only fragrant, fancy color but also very beneficial for digestion. How to do this: Use 0.5-0.7g of tea leaves, soak in 1 liter of boiling water for 5-8 minutes, filter out the residue using a cheese cloth, pour the filtered tea water into the rice, wash it and cook as normal. Usually, wait until the rice is cooked. (Also depending on the amount of rice you can add the appropriate amount of water and tea). Handling raw rice Raw rice is a problem, especially when there are guests at home. To handle raw rice, you can follow this method: Beat raw rice, based on the ratio of 500g rice, 50g wine, pour wine into the pot, use low heat to cook until the alcohol evaporates, rice will ripen and will not smell of alcohol. Treating the smell of rice – Put cold water in a bowl, put it in the middle of the rice cooker, press down until the mouth of the bowl is equal to the rice. Next, you cover the rice cooker, after 1-2 minutes open the pot, the smell of rice will be gone. – The rice has just been cooked, you open the rice cooker, take 3-5 fresh onion stalks and cover it. After a few minutes of taking out the onion, the smell will go away. – As soon as you smell the smell, you immediately put the rice cooker in cold water about 3-6cm deep or put it on the ground and sprinkle cold water, after about 3 minutes, the rice will also stop smelly. – When you smell a bad smell, you immediately unplug the power, put a piece of bread crust on the rice, cover it, 5 minutes later the bread crust will absorb all the bad smell and burn. Processing of pasty rice When the rice is mushy, you should open the lid so that the steam on the top does not fall in. Then scoop the rice out into a bowl or plate to let the rice evaporate, which will limit the paste. Delicious fried rice First, you dip your hands to wet and then squeeze the rice to separate each grain. Put the pan on the stove, add a few tablespoons of cooking oil, let the oil boil, remove the garlic until fragrant, then pour in the rice. Use a spatula to stir the rice evenly. Then squeeze the rice down and then stir it up a few times. Add a little seasoning and sprinkle with chopped scallions. Stir-fry until the rice grains are fine. Put oil in the rice When cooking rice, if you add a few drops of oil or animal fat to the rice, the rice is not only fragrant, soft, but also not burnt at the bottom of the pot. Calcium rice Wash the eggshell, put it in a crispy roasting pot, grind it into a powder, sprinkle a little on the washed rice and cook it into rice. You’ve got “calcium rice”. Add vinegar In the summer, when cooking rice, for every 1.5kg of rice for 2-3ml of vinegar or lemon juice, the cooked rice will be white, not stale or sour. Posts: Beautiful Lifestyle

In fact, we can also see that some women are still able to stay in shape after giving birth. This shows that being a hot mom is not difficult. Here are 4 good tips to help mothers lose weight quickly. Exclusive breastfeeding We all know breast milk contains a lot of nutrients and fats. Breast milk is the best food for babies and young children. When mothers breastfeed, part of their body fat turns into milk. In addition, when the baby is close to the mother to feed, the mother’s body will produce a lot of heat, which can help effectively lose weight. Exercise properly Many mothers expend a lot of energy during childbirth and will often lie down for a while to recover. In addition, most nursing mothers are fed a nutritious diet. Lying a lot and being sedentary not only causes fat accumulation, but the uterus is also less stimulated, the amount of fluid excreted is also reduced. This affects the mother’s ability to recover. Adopt a balanced diet The cause of weight gain after birth is mainly due to improper eating. They eat foods that contain too much protein and fat, so they gain weight quickly. At this time, you need to apply a balanced diet, lots of vegetables to ensure your health as well as effective weight loss. Regular abdominal massage Many women lament that after giving birth, their belly is flabby, saggy, and full of fat. When you have free time, give yourself a belly massage to strengthen the bowel movement, accelerate the fat burning process, thereby effectively losing weight. Quynh Trang / According to Sohu

https://dulich.petrotimes.vn/ Bibimbap’s main ingredients are steamed rice, processed vegetables, chili sauce, eggs, and beef. Koreans are very delicate, they know how to make the first impression for diners by decorating the ingredients of the dish in an extremely eye-catching way. https://dulich.petrotimes.vn/ In Seoul, there are many restaurants and eateries serving Bibimbap, but one address that specializes in Bibimbap that I would like to introduce to you is Gogung located in the Insadong neighborhood. https://dulich.petrotimes.vn/ This restaurant is located on Insadong pedestrian street. If you take the subway, you go to Anguk station, Exit 6, go straight to the big intersection, look to the left, you will see a very beautiful marble pedestrian street with many traditional shops. On the right is the road to the ancient village of Bukchon. Turn left and go straight for about 500m, you will see a small shopping mall called Ssamji-gil on the right, Gogung store is located here in the basement. https://dulich.petrotimes.vn/ The menu of the restaurant is quite simple, including set meals or order each plate of rice and side dishes separately. Side dishes are always served first, including kimchi, pickled vegetables like radish, napa cabbage, or seaweed, and they’re free. https://dulich.petrotimes.vn/ Then, two bowls of mixed rice are brought out while still hot, the way to place the side dishes on top is also very delicate. Jeonju-style bibimbap is served in a golden metal bowl and Dolsot bibimbap is placed in a black earthenware bowl. https://dulich.petrotimes.vn/ Boiled egg yolk is soft, if you mix it right after you bring it out to cook, it will be slightly pasty. The sauce is made from sweet peppers and a little sesame oil to create a consistency for the rice when mixed. https://dulich.petrotimes.vn/ In general, the dish has an aesthetic score of 9/10, the taste is about 7/10, not so good as expected, if you are not used to it, you can only eat half a bowl because you may feel a bit sick. The special thing is that both bowls of Bibimbap have almost no meat, mainly eggs mixed with vegetables. But for Bibimbap fans, eating here is also quite good. This set also includes cakes made from flour and seafood, which are quite delicious. https://dulich.petrotimes.vn/ The service quality of the restaurant is generally quite good, the space is quiet and comfortable. This Gogung restaurant is also worth adding to your list of must-eat restaurants when coming to the land of Kimchi. https://dulich.petrotimes.vn/ Address : Korea, Seoul, Jung-gu, Chungmuro ​​2 (i)-ga, Myeongdong 8ga-gil, 27 2 층 Business hours : 11am – 9:30pm daily. https://dulich.petrotimes.vn/

Just type the phrase “jam cau kieng” on the internet, users can find a series of posts for sale with prices ranging from 150,000 – 160,000 VND / kg. However, this item is not available often, lucky customers ask when it is there, they can buy it right away, or else they will have to wait. The areca fruit is picked to prepare the jam. Ms. Ngoc – an online seller of areca jam, said that this item depends a lot on the weather. “This kind of jam must be dried in the middle of the sun to achieve the best consistency and dryness. If the weather is wet, the jam must be dried in the oven, it will make them very hard, the flexibility will also be lessened, ”she said. Each time, she can only make a few kilograms of jam, so she is always in a shortage. She said: “I research on the internet so I know how to make this jam and sell it because I find it to be quite good. But as a small retailer, I do not have the wholesale quantity even though sometimes there are customers who contact me to buy wholesale ”. This fruit will be crushed to get the seeds inside. Also making areca jam for sale, Ms. Hoa said when she was first sold, many curious people ordered to try it. Most of them found it very strange and always texted asking: “Areca fruit can also be eaten?”, “How will you eat?” … “Many people ask a lot and I only know how to answer it by everyone should buy it to enjoy. Yet when I made the first batch of about 2kg of jam, I sold it all within 1 note. Customers just put a half a pound “, she said. Through many stages, the new ornamental areca nut can become a jam. Talking about how to make this jam, she said areca fruit must be selected, not all fruits can be done. The too old fruit will be hard on seeds, and when eaten, they will not be able to chew, while the young ones that are too young will be soft, pasty and not delicious. The best way is that the fruits that when cut in half will find that areca nut fits well, you can use your fingernails to try it, if it’s too hard, then remove it. The next stage will pick up each fruit, use a hard object like a pestle or hit a hard log to get the seeds of the areca tree. Then, bring these seeds soaked in water mixed with lemon and salt, wash 3-4 times. Then boil 3 times with salt and lemon water so that areca seeds are no longer acrid and white seeds, each 5-10 minutes. Continue, the maker will marinate with sugar, can use yellow sugar to color up will look better. After that, they will remove and cook the pot and simmer until it is thick, take it out and dry in the sun. Jam from this fruit ranges from 150,000 to 160,000 VND / kg. According to research, areca fruit is one of the medicines that can cure diabetes. Herbalist Hua Hien Quang (District 1, Ho Chi Minh City) said he used ornamental areca fruit in combination with toad fruit to treat a patient with diabetes. Accordingly, the patient was combined with a low-protein, sugar-based diet and exercised regularly. Yet, for a while the disease can be completely cured.

Research shows that this fruit has the ability to reduce the risk of obesity, improve memory. Many studies also show that mangoes help reduce the risk of developing heart disease. Vitamin C in mangoes will support collagen production, making skin firm, while antioxidant sands such as zeaxanthin and lutein will protect the skin from the harmful effects of UV rays. Mango is the favorite fruit of many people. Sweet ripe mangoes can be eaten in a variety of ways, such as serving them directly, making a cake, making an ice cream or a smoothie. However, to get delicious dishes made from ripe mangoes, you should be careful not to buy mangoes that have the following 3 signs. Mango has many big black spots When buying mangoes, many people often avoid choosing mangos with black spots because they think it is a sign that the mango is about to spoil. However, in fact, this type of mango is divided into 2 categories: big black spot and small black spot. Mango with big black spots has been rotten at different degrees, inside is often broken, broken, fermented. The small black spots of the sesame seeds are completely normal, the taste is still sweet and delicious. You can still buy such mangoes, but you should eat them within 1-2 days, avoiding long periods of time leading to rotten and rotten mangoes. Meanwhile, mangoes with large black spots have been rotten to varying degrees. Inside such mangoes, there is often the phenomenon of cooking, spoiling and fermentation, so absolutely not buy no matter how cheap the price is. The mango is too soft Holding mangoes feel too soft and squishy means that the mango is no longer fresh or overcooked. Such mangoes will be soft, fermented, and not delicious. Therefore, you should not buy to waste money. Mangos have many green parts The delicious, fragrant, and sweet ripe mangoes usually have a uniform yellow color, and there are mangoes that are pink in color. Meanwhile, mangoes with the main green skin often have an uneven sweetness and even sourness, so they should not be purchased. Dinh Kim (Th)

It was Cooc Mò, a strange sounding name. The cakes are lovely, fancy but hidden deep inside are the quintessence of traditional culinary culture of a part of ethnic minorities in the northern mountainous region – the Tay, Nung … Sticking with the childhood of many children here, and then enduring until today. The small and pretty cakes are very popular with the kids Coming to Chiem Hoa, Tuyen Quang, the people here are no stranger to this cake. According to the people here, Cooc Mo in Tay language means cow horn (Cooc is horn, Mo is cow) is simply a cake with a spike like a cow’s horn. Simple as that, but once you try it, you will definitely remember forever by the rich and fragrant flavor of sticky rice and green beans or red peanuts. To get the fragrant and fragrant cakes is a whole process of wrapping people. From the process of selecting rice, choosing the seeds and leaves to wrap the cake to the way of arranging the leaves and tying the cake. Cooc Co cake is wrapped in dong or banana leaf. The people here choose green leaves that are not torn or damaged. Leaves are taken and washed, drained. Next is the process that requires the baker’s meticulousness that is splitting and making wrapping wire. The cake package is split from a Giang or Mo tree. These plants are soft, chewy and unbroken. The satisfactory grade is to be evenly small and soft so that the leaves do not tear when the package is cut. But today many people replace the split cloth with ropes for more convenience. Rice to make cakes must be fragrant glutinous glutinous rice, the seeds are milky and round. When ripe, there is a certain plasticity that is neither too sticky nor dry. After careful selection, the sticky rice is rinsed with water several times until the water is clear. Continue soaking the rice for many hours until the rice is soft. Rice meets standards, when lightly squeezed, the rice kernels will break apart. At that time, the baker will pick up the rice to drain it, then mix it with crushed green beans (or red peanuts) and add a little salt to taste. Wanting to make lovely and delicious cakes, in addition to choosing ingredients, also requires the ingenuity and meticulousness of the mothers in wrapping the cake. The process of wrapping the cake not only determines the aesthetics of the cake, but the way of wrapping it also affects the “deliciousness” of this cake. The green leaves are rolled up like a funnel, then pour the mixed rice and beans inside, gently pat the outside to let the rice down evenly or use a small chopstick to compress the rice, then fold the edge of the leaves and use plain Interlink. The hands deftly fold the leaves like artisans perfecting their artworks. Only when witnessing with their own eyes, people can see admiration for human creativity and even more delight in their hand movements. The leaves are folded into a funnel shape, and the baker will slowly pour the rice and pat it until the rice is tight enough The quality of the wrapped cake is when there are neat corners, the leaves are wrapped tightly and tied tightly enough. Ms. Ma Thi Dung, a Tay ethnic minority in Ban Rua, Chiem Hoa, Tuyen Quang shared: “The way of wrapping this cake is quite special, and not everyone can pack it well, must be skillful people. For those who are new to wrapping, they may have to fumble about a dozen cakes before they can wrap them up. According to her, the experience of making Cooc Mo cake is that when tying the cake, it should not be tied too tightly, it will make the leaves tear, the rice grain cannot bloom, it is easy to be embarrassed and not flexible. If forced loosely, the cake is absorbed much water, it is easy to be sticky and not delicious. After wrapping, the cake is soaked in cold water until the water surface does not appear, then the cake has absorbed enough water, so it will cook quickly and evenly. After finishing wrapping, the cake will be threaded into pairs or small bunches, put in a pot to boil for about two hours and the cake is cooked. Cooc Mo cake, when ripe, has the light green color of the banana leaves, the soft taste, the pure aroma of the high mountain fields. Finished wrapping, filled with water and boiled for about 2 hours Although the cake does not have a filling, the more you chew it, the more you can feel the aroma, fat, and flexibility hidden in each sticky grain. Depending on the taste of each person, the cake can be dipped with sesame salt or the sweet lover can eat the Cooc Mo cake with honey or the diameter is also very delicious. The cake comes with different kinds of dipping food depending on the preferences of each person The current Cooc Mo in Tuyen Quang has become an indispensable cake in the people’s life not only for children but also for adults. “In the past, on the occasion of the full moon festival in March, July, people used to pack this cake, nowadays, the family often packs Cooc Mo cake on a regular basis. Everyone likes to eat, so almost every house knows the package now. ” – Ms. Dung happily shared. Cooc Mo today is not only a folk food but has become a beautiful memory growing up with many childhoods. In the children’s memories here, cake is an invaluable gift that mothers often bring when shopping. This is a food used to celebrate the new rice, rewarding children in the area when obeying. During the day of the cradle, the Tay and Nung also use this specialty with the meaning of wishing the baby to grow up and be healthy. Not only famous in Tuyen Quang but in other localities such as Bac Kan, Lang Son, Thai Nguyen, Quang Ninh, … this cake is very “loved” by all diners. Although each region will have changes in taste, but Cooc Mo cake represents the culinary quintessence of Tay and Nung people all over the country. Enjoy the piece of cake, all of the local wind blends together to create a rustic, close flavor with a very distinctive mark of the mountainous people. Each childhood memory rushed back into the hearts of every child, especially with the expatriate children. Come to think of it, I feel “crave” to enjoy this wonderful cake.

On this day, the housewives everywhere frantically invite each other to buy floating cakes or together at home making cakes. And besides the familiar white glutinous rice cakes, many women have tried the variations to make cakes with colorful and colorful cute shapes, extremely interesting. Recently, on a famous culinary group, Ms. Thu Huyen (born in 1992, Hai Phong) shared how to make a water-float cake to create a very cute animal that made netizens like and share. The water-drifting cake that Ms. Thu Huyen shared on the Love Kitchen Association was extremely excited by the housewives. Ms. Thu Huyen (Hai Phong), her current job is to teach baking and passionately pursue baking In fact, in recent years, the shaped float cake has gradually become popular, alongside the familiar traditional drifting cake. How to make floating cakes is too simple, but to have cute shapes, besides being skillful, you also need to know some little tips. According to Ms. Thu Huyen, in order to successfully boil the animal-shaped floating cake, make the shape not separated, she sprayed a thin layer of water on the surface of the cake before attaching the details, paying attention not to let the dough be Dry when forming by covering any unused dough with food wrap. And below is how to make a very beautiful animal-shaped float cake by Ms. Thu Huyen, you can refer to: Resources: – 100g Thai sticky rice flour – 10g flat animal butter, if not replaced with coconut oil – 23g non-glutinous rice flour – The water to mix the cake must be boiling water, not using cold water will melt the dough – Color: You can use food gel color or natural color from beets, gardenia, pineapple leaves, mint leaves … – Cake filling: Green beans, sugar, a pinch of salt Making: Step 1: Knead the dough Add glutinous rice flour, non-glutinous rice, and butter to mix well. Then slowly add the boiling water to knead. Let it cool slightly and then knead without burns. Note not to pour a lot of water at the same time making the dough easy to paste, for water slowly will easily adjust the amount of water. Kneading until a soft, supple, and smooth dough is fine. If you want to create the color dough to squeeze more details for the drift cake, use the colors made from beets, gardenia seeds, pineapple leaves, mint leaves … blend in the desired dough and then knead. If more colored water is added then reducing the boiling water without powder will become dough. If using food coloring, add 1-2 drops of food coloring to the dough you want to create color, then knead it over and over again. Step 2: Multiply the cake Cook green beans with a pinch of salt, then beat them, mix well with sugar to taste, then rinse the filling into balls. Step 3: Squeeze the cake Take each small portion of the pellet round, press it flat then put the green bean filling in the middle, the ball round. Step 4: Shaping Compared with shaping dumplings, floating cakes have the advantage of comfortable shaping time, not brewing. Coloring part: Optimal color is powder. It is okay to use watercolors (natural colors), however, if only the water color does not go up to the correct color and make a paste. How to shape the shape from the main to sub details. You can be creative as you like, just pay attention to cover the dough to prevent the dough from drying, difficult to shape, the dough is not smooth, the dry powder drops the details when boiling, you can spray a thin layer of water. on the surface of the cake if it is dry. Step 5: How to boil cake Prepare a pot of water, bring to a boil. When the water is boiling, let the cake boil, boil over medium heat, the cake is floating for 3 minutes, take the cake out and soak it in cool water. Broth broth: using Korean black sugar to create beautiful colors. Use 2 tablespoons of black sugar pho, add 500ml of water with just the right amount of white sugar, add ginger as you like. Boil. After boiling, you can enjoy the cake with sugar water. Nguyen Tinh Photo: NVCC

The role of collagen in the skin

Collagen is a fibrous protein that accounts for about 30% of the protein in the body, accounting for 70% of the skin structure. The collagen fibers are long and thin, intertwined, creating a collagen network. The collagen network is the foundation of the skin. Collagen plays a role in connecting skin cells, stimulating the metabolism of skin cells, creating elasticity, firmness for the skin, and healing wounds. Therefore, collagen is the main ingredient that helps firm, smooth skin, is the deciding factor for the beauty of the skin. In the skin, collagen is most concentrated in the dermis.

As collagen is deficient due to degradation over time, the collagen fibers under the skin degrade in both quantity and quality, and the skin faces an unrestrained decline. Because at this time, the skin’s frame is weakened, the resistance is poor, wrinkles appear, the skin is sagging, the folds and sagging are worse.

Collagen depletion is a natural process in the body. After the age of 25, the amount of collagen in the body is reduced in two trends:

Quantity reduction: Every year, the amount of collagen decreases by 1%. By the age of 30, the amount of collagen is significantly deficient. This causes the amount of collagen to decrease gradually, the collagen network structure becomes loose and weak. The skin begins to show signs old.

Loss of quality: Due to the degeneration of collagen fibers over time: Being stretched, flaky and broken makes the skin no longer able to maintain firmness, elasticity, and smoothness. Skin becomes dull, dry. Collagen reduction in each year is calculated as follows: After age 25: Skin has a shortage of collagen 1.5%; after the age of 30, there is a 15% shortage of collagen; After age 40, there is a lack of 30% of collagen and 45% of the amount of collagen after the age of 50.

Stress, stress reduces the natural collagen production.

What factors reduce collagen?

Age: Typically, collagen production begins to decline by about 1% per year, from the moment you begin your late teenage years. Depending on the person, this phase can start sooner or later.

Damage by UV rays: Many studies show that up to 90% of skin aging is caused by the sun and only 10% due to factors inside the body. The sun’s UV rays can damage the skin, depleting the collagen in the skin. UV exposure can damage collagen through a variety of mechanisms, including damaging the DNA of collagen-producing cells, as well as promoting the production of free radicals that directly affect collagen. collagen in the skin.

Smoking: Smoking cigarettes can cause many negative health effects, including accelerating premature aging. Smoking cigarettes can reduce the amount of oxygen reaching tissues, making them unable to regenerate, becoming damaged and dying. This can lead to premature wrinkle formation.

Inflammatory diet: Inflammation is one of the main “enemies” of tissues in the body, including collagen-derived connective tissue. Inflammatory diet is a diet high in sugar, simple carbohydrates, processed foods … that can stimulate the immune system, promote inflammation in the body. In particular, the high sugar content in the body causes collagen in the skin to harden, break open, weaken the skin, promote premature aging.

Stress, stress, insomnia: Excessive stress can trigger inflammation, reducing the body’s ability to naturally produce collagen. Stress also increases the hormone cortisol, which in turn contributes to reducing collagen production nature.

Genetics: Genetics is an important factor that can determine how much collagen the body breaks down and rebuilds. Therefore, if your grandparents, your parents keep beautiful, youthful skin for a long time, it is very likely that you will also inherit this.

How to supplement collagen? Skin Care

Facial massage: This is a simple yet effective way. Every day you perform a facial massage for about 10-15 minutes can stimulate collagen production and enhance blood circulation,

Use moisturizers for the skin: Natural home masks such as aloe vera mask, honey mask and egg yolk can be used to keep skin clean, firm and soft.

Lifestyle changes

Quit smoking and eat less sugar.

Protect your skin from the effects of UV rays: When on the street, you should use a hat, sunglasses, a mask, and a sunscreen to protect your skin, use sunscreen even when it is not sunny.

Enhance physical exercise to exercise sports: Exercise facilitates blood circulation, more deeply, brightens skin, radiant and even color. Regular exercise will help slow down the aging process as it promotes collagen production.

When the skin is full, collagen will become firm and youthful.

Recover collagen with food

Choose foods rich in vitamin C: Natural collagen supplement with fruits such as oranges, lemons, blueberries, and grapefruit provide your body with a plentiful amount of vitamin C. This is considered to be a powerful antioxidant that both removes harmful free radicals, stimulates the body to produce collagen, maintains skin elasticity and prevents skin aging. effective skin. Vitamin C is a key ingredient in the formation of collagen. If the body lacks vitamin C, the amino acids cannot connect to make collagen.

Dark green vegetables help replenish collagen: Dark green vegetables such as spinach, cabbage, asparagus, broccoli … contain many vitamins, minerals and antioxidants that help prevent Harmful free radicals, improve the skin’s resistance and stimulate the body to increase collagen production effectively.

Red fruits and vegetables: These foods are rich in the antioxidant active ingredient lycopene. This substance both acts as a natural sunscreen and helps stimulate the body to increase collagen production effectively. Therefore, you should increase your intake of red vegetables such as bell peppers, tomatoes, strawberries, carrots, berries, watermelon …

In addition, avocado, cowpea, soybeans, garlic … are very effective collagen recovery foods.