Skin care treatments- vitamins good for acne

Skin care treatments- vitamins good for acne (Total Acne Treatments) — Skin Care Treatments — Vitamins Good For Acne video discusses vitamins and minerals that are good to consume to combat the skin condition of acne. This video also informs you of where you can buy Total Acne Treatments, an eBook that serves……

Skin care treatments- vitamins good for acne

Honey-make your skin look its best

Honey-make your skin look its best

Honey has been used for over 10000 years, not only in the kitchen but also for medicinal, healing and skin care as well. Due to its capability, honey has been studied to determine that its ingredients and properties are the reasons behind its variety of use. As far back as the first century BC, honey has been used in skin care. It is this link to beauty regimens that has lead to modern day use of honey in skin care products. Honey not only keeps the skin young and beautiful but it smooths the skin of blemishes and keeps it soft and supple….

Honey-make your skin look its best

The health benefits of honey

The health benefits of honey

Honey has long been used as food, a sweetener, in skin care, for medicinal purposes and in several other facets of everyday living. Honey has been in use for over 10000 years, with several different cultures using it in different aspects of life. For some honey is part of a religious belief that is held sacred and for others honey has long been used for health and medicinal purposes. No matter how honey has been used it has stood the test of time and continued to prove itself as a worthy and valuable food source….

The health benefits of honey

Minerals Source and Function

Did you as yourself about minerals source and function? Here is a detailed article about each of minerals source and function that i hope will answer to your questions and helps you learn more about healthy living.

Aluminium is low and variable in foods. Possibly essential, evidence not conclusive. Deficiency unknown. Leavening agent: as sodium aluminum sulfate (Na2SO4  Al2(SO4)3). Texture modifier.

Bromine – source Brominated flour. Not known to be essential to humans. Dough improver: KBrO3 improves baking quality of wheat flour.

Calcium – source dairy products, green leafy vegetables, tofu, fish bones.  Essential nutrient: deficiency leads to osteoporosis in later life. Texture modifier: forms gels with negatively charged macromolecules such as alginates, low-methoxyl pectins, soy proteins, caseins, etc. Firms canned vegetables when added to canning brine.

Copper – source Organ meats, seafood, nuts, seeds. Essential nutrient: deficiency rare. Catalyst: lipid peroxidation, ascorbic acid oxidation, non-enzymatic oxidative browning. Colour modifier: may cause black discoloration in canned, cured meats. Enzyme cofactor: polyphenoloxidase. Texture stabiliser: stabilises egg-white foams.

Iodine – source Iodised salt, seafood, plants and meat from animals grown in areas where soil iodine is not depleted. Essential nutrient: deficiency produces goitre and cretinism. Dough improver: KIO3 improves baking quality of wheat flour.

Iron – source cereals, legumes, meat, contamination from iron utensils and soil, enriched foods. Essential nutrient: deficiency leads to anaemia, impaired immune response, reduced productivity, impaired cognitive development in children. Excessive iron stores may increase risk of cancer and heart disease. Catalyst: Fe2+ and Fe3+ catalyse lipid
peroxidation in foods. Colour modifier. Colour of fresh meat depends on valence of Fe in myoglobin and hemoglobin: Fe2+ is red, Fe3+ is brown. Forms green, blue or black complexes with polyphenolic compounds. Reacts with S2 to form black FeS in canned foods. Enzyme cofactor: lipoxygenase, cytochromes, ribonucleotide reductase, etc.

Magnesium – source Whole grains, nuts, legumes, green leafy vegetables. Essential nutrient: deficiency rare. Colour modifier: removal of Mg from chlorophyll changes colour from green to olive-brown.

Manganese – source Whole grains, fruits, vegetables. Essential nutrient: deficiency extremely rare. Enzyme cofactor: pyruvate carboxylase, superoxide dismutase.

Nickel – source Plant foods. Essential nutrient: deficiency in humans unknown. Catalyst: hydrogenation of vegetable oils – finely divided, elemental Ni is the most widely used catalyst for this process.

Phosphates – Ubiquitous. Essential nutrient: deficiency rare due to presence in virtually all foods. Acidulent: H3PO4 in soft drinks. Leavening acid: Ca(HPO4)2 is a fast-acting leavening acid. Moisture retention in meats: sodium tripolyphosphate improves moisture retention in cured meats. Emulsification aid: phosphates are used to aid emulsification in comminuted meats and in processed cheeses.

Potassium – source Fruits, vegetables, meats. Essential nutrient: deficiency rare. Salt substitute: KCl may be used as a salt substitute. May cause bitter flavour. Leavening agent: potassium acid tartrate.

Selenium – source Seafood, organ meats, cereals (depending on levels in soil). Essential nutrient: Keshan disease (endemic cardiomyopathy in China) was associated with selenium deficiency. Low selenium status may be associated with increased risk for cancer and heart disease. Enzyme cofactor: glutathione peroxidase.

Sodium – source Food additives, milk, low in most raw foods. Essential nutrient: deficiency is rare; excessive intakes may lead to hypertension. Flavour modifier: NaCl elicits the classic salty taste in foods. Preservative: NaCl may be used to lower water activity in foods. Leavening agents: many leavening agents are sodium salts, e.g. sodium bicarbonate,
sodium aluminium sulphate, sodium acid pyrophosphate.

Sulphur – Widely distributed. Essential nutrient: a constituent of the essential amino acids methionine and cystine. Sulphur amino acids may be limiting in some diets. Browning inhibitor: sulphur dioxide and sulphites inhibit both enzymatic and non-enzymatic browning. Widely used in dried fruits. Anti-microbial: prevents, controls microbial
growth. Widely used in wine making.
Zinc – source Meats, cereals Essential nutrient: deficiency produces loss of appetite, growth retardation, skin changes. Marginal deficiency exists in US and Europe but extent is unknown. Pronounced deficiency was documented in
populations in the Middle East. ZnO is used in the lining of cans for protein rich foods to lessen formation of black FeS during heating. Zn can be added to green beans to help stabilise the colour during canning.


Copper assists in the formation of hemoglobin and red blood cells by facilitating the absorption of iron and may protect  against atherosclerosis. Iron metabolism depends on copper. Zinc and copper have similar elemental  properties and have a balancing effect on each other. Both are related to the functioning of the nervous system and  compete in the intestinal tract for absorption.

Excess zinc supplementation affects the absorption of copper. Too much vitamin C can impair its metabolism. Copper is a component of superoxide dismutase (SOD), an antioxidant enzyme; and it is necessary for the production of ATP, adenosine triphosphate, the body’s energy source. Synthesis of collagen, certain hormones, and enzymes depend on copper.

High levels of copper may aggravate PMS and it can be increased by the use of birth control pills. Excess copper can  cause mental and emotional problems and may be prominent in schizophrenia. Anemia not helped by iron may be an
indication of elevated copper levels. Serum copper, elevated by estrogens, rises progressively during pregnancy and  takes several months to return to normal after delivery, during which time the mineral could be a factor in the  depression and psychosis women often experience right after giving birth. Excess copper may be getting into
the diet from contaminated food and water and copper pipes through which drinking water flows.


Selenium is a natural antioxidant and appears to preserve the elasticity of tissues by delaying oxidation of  polyunsaturated fatty acids. It supports the immune system, protects against cancer, is a factor in fertility, and is  necessary for the production of prostaglandin, a substance that affects blood pressure.
Selenium content of foods depends on the extent of its presence in soil whether directly as plant food or indirectly as animal products when selenium levels are derived from feed. Sulfur content in commercial fertilizers inhibits plant absorption of the mineral. Refining, processing, and cooking of foods reduce selenium levels.
High doses are toxic and no more than 300 mcg a day are recommended.


limeLime has it origin in the Himalayan region, India, but has been grown all over the continents and . Has a round form, green to yellow in color, 3–6 cm, containing sour and acidic pulp. Looks like a lot as a lemon, but it taste sweeter than lemons. Lime is often used for their property that accents the flavors of foods and beverages, very loved by chefs. They are usually smaller than lemons.

Limes are an excellent source citric acid, have natural sugar, vitamin C, calcium and phosphorus. It is well known by the specialists that lime contains more vitamin C than the lemon.

The lime juice forms an indispensable ingredient of salads, having the property to keep fresh the salad. In fruit salads helps to retain the normal color of fruits and accent their flavour.

Lime fruit minerals and vitamins:

– Calcium 60 mg

– Phosphorus – 20 mg

– Iron – 0.3 mg

– Vitamin C – 63 mg

– Vitamins B Complex – small parts

About the curative property of the lime, please read a dedicated post Health Benefits of Lime for skin problems and cure.