Honey is not just a sweetener anymore, it is now the key to glowing skin and shiny hair. Made by the alchemy of bees collecting nectar, pollen, and resins from flowers, honey can help moisturize, fight aging, and fight bacteria. Plus, it's loaded with nutrients, antioxidants, and healing compounds. It may seem a little sticky, but the results are worthy and it will change your beauty routine forever.
3 VERY EASY WAYS TO ADD RAW HONEY INTO YOUR BEAUTY ROUTINE
1. HAIR CONDITIONER:
Raw honey has enzymes & nutrients that brighten up dull hair. It keeps your hair shiny and beautiful all the time.
Mix 1 tablespoon of raw honey with 2 tablespoons of coconut oil.
Apply to bottom 2/3 of damp hair.
Let it soak in for 20 minutes & rinse.
2. MOISTURIZING FACE MASK:
Raw honey naturally draws moisture into the skin & helps maintain long-lasting hydration.
Spread 1 teaspoon of raw honey on skin.
Let it sit for 15-20 minutes.
Rinse with lukewarm water.
It is that easy; like literally!
3. CUTICLE MOISTURIZER:
The enzymes & nutrients are also nourish & heal skin. Keeping your skin fresh and soft
Mix 1 teaspoon of honey, 1 teaspoon of apple cider vinegar and 1 teaspoon of coconut oil.
Rub on cuticles.
Let it sit for 5-10 minutes & rinse.
Trying these simple procedures will keep your skin looking fresh, smooth and hydrated. It also brightens up your hair. Honey is not just a sweet fluid used to sweeten tea or to spread on baked goods; it is also a beautifying agent which gives positive results.
The Key to a Healthy Diet
Developing healthy eating habits is not as confusing or as restrictive as many people imagine. The important thing is to eat mostly foods derived from plants-vegetables, fruits, whole grains and legumes (beans, peas, lentils) -and limit highly processed / junk foods. Staying healthy is the goal. The key to eating a healthy diet is following these simple steps.
1. Shun Trans Fats: Trans fats are supplied by partially hydrogenated vegetable oils used in many processed foods (such as commercial baked goods, snack foods and stick margarines) and fast foods (such as French fries). Trans fats raise LDL (“bad”) cholesterol and also reduce HDL (“good”) cholesterol, increasing the risk of heart disease. Do not stop eating your regular foods (it's hard to stop); just limit the intake and take more produce.
2. Keep an Eye on Portions: Sure, you can eat all the broccoli and spinach you want, but for higher-calorie foods, portion control is the key. In restaurants, choose an appetizer instead of an entree or split a dish with a friend. Do not order anything that's been “supersized.” When reading food labels, checking serving sizes: some relatively small packages claim to contain more than one serving, so you have to double or triple the calories, grams of fat and milligrams of sodium if you're planning to eat the whole thing.
3. Eat Plenty of Produce: Aim for 2 c cups of vegetables and 2 cups of fruit a day, for a 2,000-calorie diet. If you consume more calories, aim for more; if you eat fewer than 2,000 calories, you can eat less. Include green, orange, red, blue / purple and yellow produce. The nutrients, fiber and other compounds in these foods may help protect against certain types of cancer and other diseases. Legumes, rich in fiber, count as vegetables, though are moderately high in calories. Choose whole fruits over juice for more fiber. Frozen and canned fruits and vegetables are good options. Fruits and vegetables have the necessary vitamins needed by the body to fight against, and prevent certain diseases.
4. Get More Whole Grains: At least half your grains should be whole grains, such as whole wheat, barley and oats. Whole grains retain the bran and germ and thus all (or nearly all) of the nutrients and fiber of the grain. Look for a product labeled “100% whole wheat” or “100% whole grain.” If it does not say that, look for a whole grain listed as the first ingredient, though there still may be lots of refined wheat (also called “white” or “enriched” flour) and / or sugar. Another option is to look for the voluntary “Whole Grain Stamp” from the Whole Grains Council.