The Skin's Confidant~

Doesn't it seem like every Korean actress is born with natural flawless skin? Actually, many actresses are armed with a secret weapon called BB Cream. For example, Song Hye Kyo, the pretty Korean actress in the photo below is among the first to reveal that she personally use the product.

So, what is BB cream?
BB cream is the abbreviation for Blemish Balm or Blemish Base Cream, it is a cosmetic product sold in Korea. It initially originates from Germany as an ointment which dermatologists would prescribe to their patients who have undergone laser skin surgery for its soothing and skin-regenerating properties. Besides, it is also used as a therapeutic moisturizer used to treat the irritated skin of the patients who went under peeling, laser, or microdermabrasion procedure. However, BB creams is among the hottest beauty product in Asia right now. It is now better known as a makeup product that conceals blemishes while clarifying the skin tone. It first took Korea by storm and had ever since spread to the rest of Asia.

Now, let's see the differences between skin complexion with and without BB creams



















But, why are Asian women so crazy about it?
Well, it is a combined product that eliminates many other items from daily make up routine. It not only simplifies foundation but also offers key ingredients that are commonly look for in makeup and skin care. This product contributes to both skin care and makeup as it improves the skin's condition and evens out the skin tone while providing coverage for dark spots and other blemishes.

Here are some general product features and benefits of BB creams:
• Natural glow on your face without makeup look
• Provides perfect coverage just like a foundation but without clogging pores or damaging the skin.
• Conceals all types of pigmentation, discoloration, acne and marks but it is not as thick.
• Works pretty much like a tinted moisturizer
• Healing properties which soften, smoothen and refine skin
• Encourages skin regeneration to create and maintain youthful skin
• Contains UV Protection for healthy skin which the SPF levels may differ for each brand or product
• Some may have additional features such as wrinkle improvement, whitening functions etc.

Chemical contents that can be found in the BB creams:
Whitening BB cream:
Glycerin, Betaine, Sodium Hyaluronate, Polyglutamic Acid, Allantoin, Silkworm Extract, Palmitoyl Pentapeptide-4, Panax Ginseng Root Extract, Phenoxyethanol, Methylparaben, Propylparaben, Butylaraben, Titanium Dioxide
Oil control BB cream:
Titanium Dioxide, Mica, Microcrystalline Wax, Bees Wax, Tocopheryl Acetate, Magnesium Sulfate, Propylene Glycol, Hydroxyethylcellulose, Methylparaben, Diazoli dinyl Urea, Camellia Sinensis Leaf Extract, Butylparaben








Titanium dioxide














Butylparaben









Methylparaben






However……
No matter how perfect a product seems to be, it is sure to have some disadvantages. One of the many problems that Asian women may face from BB Creams is the color selection. Unlike foundation, BB Creams only offers one or two color options. As compared to foundation, one is spoilt for choice in the color selection since there are loads to choose from and BB creams are limited to certain user with suitable skin tone only. As a matter of fact, many Asian girls do have a yellow skin tone and thus BB creams sometimes may not blend that well as the beige color is unflattering. So now we know that BB creams are pigmented and our skin will look unnatural.

Furthermore, BB Creams also seem to be best suited for dry skin only but not to all the Asian women. Why is it so? Well, it was discovered that majority of Asian women have oily skin, since BB creams contain high moisture contents, they are too moisturizing, hence we can conclude that BB creams are not suitable for most Asian women.

Traditional Makeup versus BB cream


References:

http://lia-x.xanga.com/704210019/item/

http://www.youtube.com/watch?v=iQai3r_SFGg&feature=related

http://www.squidoo.com/b-b-cream

http://www.musingsofamuse.com/2008/08/blemish-balm-cream-what-is-bb-cream.html

Stinky Tofu

Where can you spot this situation??

If you have walked down Taman Connaught night market, you will have no problem locating a stinky tofu stall by following your nose to the “sharply foul” smell. Based on my personal experience, I had the impression that the smell came from the busy streets or drains along the sidewalk until my friend told me it was the stench of the stinky tofu. One whiff of the stinky tofu would cause a natural act of holding the nose, what more give it a try or swallow a piece.

The tale narrates that during the Qing Dynasty, a young scholar, Wang Zhihe, failed the imperial examination. Since he was too ashamed to return to his hometown, he decided to stay in the city, raise money and re-sit the exam. Coming from a poor family of tofu-makers where he often lent a hand in the family business, Wang Zhihe decided to open a shop making and selling tofu. However, during one hot summer, Wang Zhihe became worried that his tofu was spoiled in the heat, thus becoming inedible. So, he tried preserved the tofu in a jar with salt, and after a few days he opened it up to check on the contents. The smell was putrid but he mastered up his courage and bravely tasted the content, which were surprisingly tasty.

Stinky tofu or smelly tofu is a fermented tofu dish which has a very strong acrid odour. Traditionally, tofu is soaked in a fermented brine of milk, vegetables and meat, Chinese herbs, dried fish and shrimp. Like the most fermented European cheese, stinky tofu gives an unforgettable impression. Non-native eaters find it either exotically tasty or unbearably repugnant.

The brine fermentation can take as long as several months and resulting in a putrid and rotting cocktail. Then the tofu is added and left for further ferment. Many tofu producers will re-use a successful batch of brine in an attempt to repeatedly create the same flavour. Once it has been correctly fermented, the stinky tofu is cut into bite-size squares for cooking. The tofu may be steamed but is most commonly deep fried. Somehow, I do like the crisp on the outer part contrasting with the soft, custard-like texture of the tofu interior. Word of mouth said that the magic is in its topping, which is made of soy sauce, vinegar, chilli oil and garlic.

The typical open fermentation methods allow easy contamination of the developing brine. Impatient vendors have been arrested for faking stinky tofu by adding gunpowder, rotten fish and other inedible additions to their brine to make the process faster. Some factories have “secret recipe” and fermentation techniques to quicken tofu production and meet market demands. It is not a secret anymore now! Rumours occasionally sprout up saying that stinky tofu manufacturers have used human faecal waste and chemicals to speed up fermentation. YES, you did not see wrongly. It is human faeces. Can you believe it??

Recently, an online video became a hit where it featured a Fuzhou tofu merchant who exposes the horror of the secret ingredient that makes stinky tofu, which is none other than human faeces. But, it was withheld from the Internet most probably due to its unreliable source.

Stinky tofu is a popular study topic among Chinese chemistry students. A university from China of bio-science research lab examined a sample of stinky tofu and discovered more than 15 kinds of active bacteria swimming around in it, similar to the types of colonization found in yogurt. Besides that, 21 aromatic chemical compounds have been identified in deep-fried traditional stinky tofu samples collected in Hong Kong. There are 9 types of aldehydes of which 8 were saturated aldehyde and only one unsaturated aldehyde was found. Other chemical compounds found are 5 types of alcohols, 4 types of acids, 2 types of furans and one type of ketone. The scientists state,"... aroma values of decanal, 1-butanol, pentanoic acid and hexanoic acid were among the highest. They generally possess unpleasant, medicinal, putrid, faecal and rancid odours."

Well, as you can see, stinky tofu comes in so many ways of cooking. If you don't like the fried one, then try the steamed one. I am sure you can find the type that suits you.

HOWEVER, I will show you the truth of making stinky tofu now!!

The steps of making stinky tofu to speed up fermentation:-

1) Collect human faeces in a container.

2) Put rotten pork into the filtrated faecal water to let it leaven. During the fermentation process, maggots develop and grow. Then, use DDVP to kill the maggots. In this way, they get the needed lac fermentum.

3) Mix the lac fermentum with a certain chemical agent for precipitation, and then collect some filtrated faecal water in a bottle. When the vendor sells tofu in the street, he will make the fresh tofu stinky by spraying the well prepared faecal water.

4) It usually takes over 2 hours to make stinky tofu in winter. However, it only takes 20 minutes in summer.

5) When the tofu is fried and spiced with salt, pepper, MSG and ground poppy seed, it will be the so-called "delicious" stinky tofu.

Hmm.. after reading this, I think everyone should think twice before you buy it again.

Thus said, I would hereby declare that I would not buy stinky tofu or ever consider it as a gastronomical delight. Nevertheless, if someone would so kindly serve it to me for free, I would not hesitate such sweet gesture.

References:

www.ellenskitchen.com/faqs/stinkytofu.htm

www.globaltimes.cn › Health and Food

http://www.whatsonxiamen.com/wine_msg.php?titleid=1214

Honey-licious~

Life of a university student is indeed tough. Living the course myself, constant stress from studies, assignment datelines, personal commitment and peer pressure has taken a toll on me.The polluted environment and weather that is ever hot had left my sensitive skin dry.Consequently, I have succumbed to a horrendous acne outbreak that left me desperately searching for a cure to prevent blemishes and what not, scarring!!! Resolving to intake of vitamin C and other supplementary medication only ease the outbreak, however it did not reduce the inflamed acne. While I was lamenting about my situation to my mother, she advised me to try Manuka honey. Rather convinced and excited myself, I tried on the Manuka honey, grateful that I did not have to consume any bitter or painful antidote to cure the dreaded acne. After consuming and applying the honey daily for one whole week, the acne invasion ceased its merciless attacks and bade adieu, leaving my skin miraculously better and healthier than it used to be. Therefore, I would like to share the benefits of honey.

Honey is a sweet substance produced by bees that feed on flowers, diverse in its colour and flavour depending on the nectar source visited by the honey bees. Honey colour ranges from nearly colourless to dark brown and its flavour varies from delectably mild to distinctively bold. Generally, light-colored honey is milder in taste and dark-coloured honey is stronger.Dark colour honey contains more minerals, mainly iron, copper and manganese which makes it especially fit for medicinal purposes. People who prefer light honey over dark make a great error. Dark honey has a higher specific gravity; one "drop" of it will travel faster and also goes "further" in the organism.

Honey is a mixture of monosaccharide and other compounds. Displaying its carbohydrate properties, honey is mainly a watery solution of two invert sugars, dextrous (glucose or grape sugar) and laevulose (fructose or fruit sugar) in nearly equal proportions. These two invert sugars are natural or simple sugars due to their ability to be readily absorbed into the bloodstream without requiring assistance of the salivary, gastric or intestinal secretions to accomplish the process of inversion. Besides, honey does also contains traces of several vitamins and minerals together with some tiny amounts of several compounds thought to function as poisons, including sodium cyanide, pinobanksin, catalase, and pinocembrin. In addition to the two invert sugars, honey contains aromatic volatile oils, which bestow its flavour, mineral elements (sodium, potassium, calcium, magnesium, iron, copper, phosphorus, etc.), some protein, various enzymes, vitamins and colouring matter. Honey is believed to be of an acid reaction where bees inject or spray some venom into each comb that impart an anti-fermentative, antiseptic and conserving quality to honey. The acid reaction may be due to minute quantities of lactic, succinic, citric and malic acids.Liquid honey is the only natural product that does not spoil. Because of its high sugar concentration, it kills bacteria by osmotic lysine. Natural airborne yeast cannot become active in it because the moisture content is too low. Natural, raw, honey varies from 14% to 18% moisture content. As long as the moisture content remains under 18%, virtually no organism can successfully multiply to significant amounts in honey.

The main components of honey are:

Invert sugars = 73.3%

Sucrose(cane-sugar) = 2.63%

Dextrin = 2.89%
Nitrogen substances = 1.08%
Water = 18.96%
Ash = 0.24%

Below are some general health benefits of honey that include:

Sweetener:

Honey is actually sweeter than table sugar and has attractive chemical properties for baking. It has a distinct flavour which leads some people to prefer it over sugar and other sweeteners.

Honey is also used by many as a source of energy as it provides about 64 calories per tablespoon. One tablespoon of sugar will provide about 50 calories. Sugar in honey can be easily converted into glucose by even the most sensitive stomach fluids. Hence it is very easy to digest honey. The flavour of honey has also a dietetic value as it induces the free flow of saliva which promotes digestion.

Antioxidant:

Honey contains natural antioxidant that destroys biological destructive chemical agents which link to many diseases such as cancer. Dark-colour honey like Buckwheat seems to contain more antioxidant than light-colour varieties. Not only does it eliminate free radicals in the body, it also supplies nutrient for growth of new tissue. This precious property is deemed to help protect the skin under the sun and help the skin rejuvenate and stay young-looking.

Antibacterial and antimicrobial properties:

The reasons that contribute to the honey’s antibacterial properties are because honey is acidic and contains hydrogen peroxide. Honey has a pH around 3.2 to 4.5, which is low enough to be inhibitory to many animal pathogens.The glucose oxidase enzyme is secreted from the hypopharyngeal gland of the bee into the nectar to assist in the formation of honey from the nectar.Unlike the medical hydrogen peroxide, commonly 3% by volume; it is present in a concentration of only 1 mol/L in honey. Honey deactivates the free ion, which starts the formation as oxygen free radicals produced by hydrogen peroxide and the antioxidant constituents in honey help to clean up oxygen free radicals present.

C₆H₁₂O₆ + H₂O + O₂ → C₆H₁₂O₇ + H₂O₂

Skin Care with Milk and Honey:

Milk and honey are often served together as both these ingredients help in getting

a smooth

soothing skin. Hence consuming milk and honey daily in the morning is a common practice in many countries.

Stomach Upset:

Honey taken with cinnamon powder also helps in curing stomach ache. For people who are suffering from gas problems, honey should be taken with cinnamon powder in equal quantities, relieves gas and pain in the stomach

Reducing Cholesterol:

Take two tablespoons of honey, three teaspoons of cinnamon powder and mix in 16 ounces of tea, when given to a cholesterol patient, reduces the level of cholesterol in the blood by 10% within 2 hours. Pure honey is also sometimes used with food to check cholesterol.

Curing Infertility:

Various ancient medical streams like Ayurveda and Yunani have been using honey for years in medicine to strengthen the semen of men. Two tablespoons of honey before they go to sleep is what is prescribed by many experienced practitioners. This combination will work wonders for women as well. In China, Japan and other Asian countries, if the women who do not conceive, and or if their uterus is weak, then they have been prescribed cinnamon powder. Women who cannot conceive may take a pinch of cinnamon powder in half a teaspoon of honey, and apply it on the gums frequently throughout the day, so that it slowly mixes with the saliva and enters the body.

*Precautions*

Honey is however not always healthy. This is because bees gather honey from flowers in the wild that might produce toxic. Plants like Rhododendrons and azaleas have nectar that is poisonous to humans although harmless to bees, producing the toxic honey. Hives are empties immediately after the flowering season and cleaned of any residue to prevent accidental poisoning. Such poisonous honey is very rarely encountered.

Honey is sometimes cited as a source of the spores, which it can be, but the spores are everywhere, even in household dust. Sweeteners should also not be fed to puppies as they can cause them to go into a "sugar high". The sugar crash that follows can cause them to lose consciousness or die.

Note:

Manuka honey is a special honey with its active Unique Manuka Factor, UMF which has the antibacterial property. Therefore, it is advisable not to take Manuka honey using a metal spoon as the metal spoon will spoil the active UMF in Manuka honey.

Reference:

http://www.chemistrydaily.com/chemistry/Honey

http://www.benefits-of-honey.com/honey-properties.html

http://www.honey-health.com/honey-6.shtml

Take a Sip...

The recent release of the Alice in Wonderland film, spots an extravagant tea party that had left me yearning to earn a seat and join in merrymaking with Alice, the Mad Hatter and all the imaginary mystical creatures that had enliven the movie. The fashionably exclusive setting, intricate decorations of flowers, ornaments, delectable delicacies and fine china adorn the lengthy table appealed no less charming and pleasing to the eye. What a bizarre experience that would be if this fantasy….

Oiiii, wake up!!! *sigh*

Back to reality a.k.a Earth........


Tea or ‘cha’ in Chinese language is an ancient crop that has been cultivated for thousands of years. It is the agricultural product of the leaves, left buds and internodes of the Camellia sinensis plant, prepared from the cured leaves by combination with hot or boiling water. Its exact origins have yet to be defined by historians, but the first records of tea date back to the 4th century AD in China. It is woven into the fabric of many cultures where tea is a cause for pomp and ceremony as demonstrated in Sha-no-yu (the Japanese tea ceremony), and the western High Tea. The mental clarity and Zen-like calm it provides inspired Emperor Shen Nung to lead a religious following of tea, outlined in eight steps. After water, tea is the most widely consumes beverage in the world. It has a cooling, slightly bitter, astringent flavour which many enjoy.

There are more than 1500 teas to chose from, originating from more than 29 different countries. It is cultivated as a plantation crop in acidic soil and a warm climate with at least 50 inches of rain per annum. Just as red white and rose wine all comes from the same grape, Black, Green and Oolong teas all come from one plant Camellia sinensis. Like wines, it is the processing which creates the different grades and flavours. Tea is traditionally classified based on the techniques with which it is produced and processed.

• White tea: Wilted and unoxidized
• Yellow tea: Unwilted and unoxidized, but allowed to yellow
• Green tea: Unwilted and unoxidized
• Oolong: Wilted, bruised, and partially oxidized
• Black tea: Wilted, sometimes crushed, and fully oxidized
• Post-fermented tea: Green tea that has been allowed to ferment/compost

Let’s take a closer look at the leaf. Tea leaf is composed of a number of different elements and compounds all of which are interconnected with the chemical reaction of its processing. Inorganic components mainly found in salts in the cell sap include:

• Potassium
• Calcium
• Phosphorus
• Magnesium
• Manganese
• Iron
• Sulphur
• Aluminium
• Sodium
• Zinc
• Copper

The most important parts of the leaf in terms of its chemical reaction are the enzymes and polyphenols. The most important enzymes are polyphenol oxidase (PPO) and peroxidase (PO) because it catalyzes oxidation. The polyphenols occurring in the tea plant are derivative of gallic acid (C6H2 (OH).3COOH) and catechin C15H14O6.4H2O). Catechin, the main polyphenol of green tea scavenges free radicals. Any biological system creates free radicals as a by-product of living. Oxygen accepts electrons to become active oxygen and hydroxyl free radicals. These free radicals attempt to oxidize lipids, contributing to old-age diseases. Catechins protect the system against the oxidation of lipids and suppress cancer growth by combining protons with the free radicals and stopping potential reactions. Catechins have been shown to be more effective scavengers than other antioxidants like vitamins C and E, making them very good for human systems.

The main components tea:

~Caffeine

Caffeine is a purine derivative, which is 1, 3, 7-tri- methyl xanthine. Caffeine content in black tea is around 3 – 4% of dry weight. It has stimulating property and removes mental fatigue. The contribution of caffeine to the infusion is the briskness and creamy property resulting from the complex for med by caffeine with polyphenols. Briskness is a taste and sensation while creaming is the turbidity that develops from a good cup of tea when cooled.

~Tea fibre

The leaf cell wall containing cellulostic materials surrounded by hemi-cellulose and a lignin seal, prevents the penetration of hydrolyzing enzymes. The reduced succulence in the matured shoot is believed to be due to structural bonding between phenolic components of lignin, polysaccharides and cutin of cell wall.

~Carbohydrates
The free sugars found in tea shoot are glucose, fructose, sucrose, raffinose and stachyose. Pectic substances contain galactose, arabinose, galacturonic acid, rhamnose and ribose. Free sugars are responsible for the synthesis of catechins in tea shoot, formation of heterocyclic flavour compounds during processing of black tea and contributing towards water-soluble solids in tea liquor. Cellulose, hemi-cellulose, pectins and lignins are responsible for the formation of crude fibre content in black tea.Tracer studies using 14C-glucose in detached tea shoot showed that glucose was one of the precursors of polyphenols in tea. Except theanine all amino acids present in tea shoot were biosynthesized using 14C-glucose, 14C-sodiam carbonate and 14C-sodium propionate. Theanine was mainly synthesized in the root and translocated to the shoot.

~Amino acids

Aspartic, glutamic, serine, glutamine, tyrosine, valine, phenylalanine, leucine, isoleucine and theanine (5-N-ethylglutamine) were found to be the principal amino acids present in tea leaf. Theanine alone contributed around 60% of total amino acid content. Asparagine was formed during withering. The amino acids play an important role in the development of tea aroma during the processing of black tea.

Volatile Carbonyl Compounds formed from the amino acids during processing:

Glycine —› formaldehyde
Alanine —› acetaldehyde
Valine —› isobutyraldehyde
Leucine —› isovaleraldehyde
Isoleucine —› 2-methylbutanol
Methionine —› methional
Phenyl alanine —› phenylacetaldehyde

There are many health benefits connected with the regular consumption of tea. Links have been made with the reduction of incidences of cancer, heart disease, high blood pressure and tooth decay.

~ Prevents cancer

Results of recent studies show that tea may protect against the development of pancreatic and prostate cancer. It is thought that the theaflavins and polyphenols present in tea are compounds that inhibit the growth of tumour cells. Tea is also thought to have a role in changing the genes involved in the processes of causing cancer. Studies have shown that men who drink between 2 and 3 cups of tea a day may reduce their risk of developing prostate cancer by up to 30% compared to non tea drinkers.

~ Antioxidant
These natural antioxidants may help to reduce the risk of developing heart disease because antioxidants help to repair the cells that are damaged by free radicals. Polyphenols and flavenoids are the active compounds and they help to reduce blood cholesterol, high blood pressure and blood clotting. Oxygen in the air is partially incorporated into free radicals which are very reactive. They cause damage to cells and have been connected to heart disease and cancer. Cholesterol levels have been shown to go down with an increase in tea consumption. The risk of heart attacks in people who drank one or more cups of tea a day was half that of those who drank no tea. The best known antioxidants are vitamins A, C and E and flavenoids.

~ Rich in fluoride
Tea is one of the few natural sources of fluoride, which is one of the most successful agents against tooth decay and gum disease ever discovered. Scientists believe that drinking tea helps to prevent dental caries and heavy tea drinking could provide enough fluoride to prevent tooth decay. It is also suggested that plaque is decreased by drinking tea. These effects could be due to the antioxidants and the fluoride in tea working together.

~ Rich in minerals
Tea is a rich source of two essential minerals, namely manganese and potassium. Manganese is essential for bone growth and body’s development. 5-6 cups of tea a day provides 45% of the daily requirement. Potassium if essential to maintain a healthy heart beat. It helps nerves and muscles function properly and helps regulate fluid levels within cells. 5-6 cups of tea provides 75% of the daily requirement.

Reference:
http://www.angelfire.com/pro/chemist_emily_f/chemistsinabigworld.html
http://www.fmltea.com/Teainfo/tea-chemistry%20.htm
http://en.wikipedia.org/wiki/Tea#Tea_culture

Best helper~ Aromatherapy

Well well well, it sure been a long and hectic week, schedules are pack and my work load never seem to cease bugging me. Assignments due dates are coming up and final exam is just in 2 weeks time.

Oh no! Oh no! Time is running out~ which means time for entertainment is decreasing too.No more movie time in Mid Valley and no crazy shopping for the entire 2 weeks. When entertainment decreases, stress increases. Ahhh…..what tough luck!!!

Close your eyes, take a deep breath, inhale…..exhale……

When I am stress, I always do that whole breathing routine to unwind. Unfortunately, it method does not always work, especially when I am facing with tons of assignments and exam. During this period, extra help is needed and my best helper is - aromatherapy

Nowadays, more and more people are interested in aromatherapy and the aromatherapy oil. Aromatherapy is derived from the ancient practice of using natural plant essences to promote health and wellbeing. It consists of the use of pure essential oils obtained from a wide assortment of plants, which have been steam distilled or cold-pressed from flowers, fruit, bark and roots. The aromatherapy oil can be found in all shopping complexes and pharmacies.


It is interesting to understand and learn more about aromatherapy oil by using chemistry theory to explain the philosophy behind the oil Essential oils, like all organic compounds, are made up of hydrocarbon molecules and can further be classified as acids, terpenes, alcohols, esters, aldehydes, ketones, phenols and so on.

To understand why essential oils contain therapeutic effects, first we need to have a deeper understanding towards the chemical components itself:


Aldehydes -Anti-inflammatory, calming, sedative and anti-viral.

[ lemon grass, lemon balm, citronella, eucalyptus ]

Alcohols - Bactericidal (kills bacteria), stimulant, energizing, vitalizing, antiviral, diuretic.

[ rose, petitgrain, rosewood, peppermint, myrtle, tea tree, sandalwood, patchouli, and ginger]

Terpenes - Very stimulating, potential skin irritants, anti-viral properties.

[ lemon, orange, bergamot, black pepper, pine oils, nut meg and angelica]

Esters - Harmonizing to the nervous system. Antiseptic, stimulant, expectorant (increases secretions), spasmolytic, and diuretic.

[ cinnamon, clove, anise, basil, tarragon, parsley, and sassafras ]

Ketones - Wound healing, mucolytic (eases the secretion of mucous), stimulates new cell growth. used as a nail polish.

[ camphor, rosemary, sage, eucalyptus globulus and hyssop ]

Phenols - Strongly bactericidal, tonic, stimulates immune system, invigorating, warming. Can produce slight liver toxicity if taken high doses for extended periods of time. Used in lip balms and cough drops.

[ Clove, cinnamon, thyme, oregano, savory, cumin ]

Ethers - Harmonizing to the nervous system. Antiseptic, stimulant, expectorant (increases secretions), spasmolytic, and diuretic.

[ Cinnamon, clove, anise, basil, tarragon, parsley, and sassafras]

Acids - Kill bacterial and viral infections, reduce inflammation, and moisturize the skin.

[ Birch and niaouli ]

Majority of the essential oils offered in the market today are not 100% pure because laboratory work combine chemicals at correct proportions to duplicate the oil, thus it is actually difficult to purchase the genuine product. This chemical based oil will not have the same therapeutic effect as the natural and pure essential oil. Take lavender oil for instance, if its chemical components are analysed they would include lavandulol, borneol, terpineol, geraniol and linalool. If happen to purchase a replicated version of the essential oil, it is impossible to successfully treat burns the way that true lavender oil can if. So it is crucial to be extra careful when choosing aromatherapy oil. 0(>.<)0

As the aromatherapy essential oils are inhaled into the lungs, a wide-range of benefits has been noted to affect the brain and body positively for many centuries. Many people seeking for natural approaches to achieve an improved status in health mostly consider aromatherapy. Instead of relying on caffeine and prescribed medications, aromatherapy provides a treatment that carries very few side effects.

A host of medical concerns are treated using aromatherapy, are PMS (post menstrual syndrome) cramps, high blood pressure, congestion, dandruff, blemished skin, minor aches and joint pains, tension headaches, insomnia, and failing immune system.

Aromatherapy is also convenient, as we can practice it easily at our homes. For example, a simple scented candle is enough to send a person into the arms of relaxation. While studying, we can use the oil to massage our head. The smell that released makes us calm.


As stated earlier how aromatherapy oil magically helps relieve stress, below is the natural ingredients that helps counteract common stress.


Anxiety or worry ~ Lavender, Pine, Eucalyptus, Rosemary
Burn-out ~ Basil
Fatigue or tiredness ~ Grapefruit, Basil, Rosemary, Eucalyptus
Road rage ~ Lavender

So from now on, get your favourite aromatherapy oil in your home and feel free to use it whenever stress creeps in.

The ultimate equation for pure relaxation:

♥

♥

Soothing music + aromatherapy oil + body massage = HEAVEN =)

References:

http://www.aromaweb.com

http://www.aromatherapypoint.com

http://www.sixwise.com/newsletters/06/01/04/the-scientifically-proven-health-benefits-of-aromatherapy.htm