Thursday, March 22, 2007
Hair...Body!
Nioxin Volumizing Reflectives Bodifying Foam
WHY: The sidewalks are thawing, the skies are clearing, and with winter's bulky knits finally back in storage, it's time to show some skin again! But body-conscious looks demand equally sensuous locks. Take a cue from the lush bobs models sported at yesterday's Nioxin-styled L.A. Alvin Valley runway show and snag the company's new Volumizing Reflectives Bodyifying Foam to lend your 'do renewed dimension and va-va-voom definition. Plus, its buildup-free formula ensures nothing will weigh you down—except, perhaps, the occasional spring shower.
PRICE: $19.75
AVAILABLE: http://www.nioxin.com/ for vendors
WHY: The sidewalks are thawing, the skies are clearing, and with winter's bulky knits finally back in storage, it's time to show some skin again! But body-conscious looks demand equally sensuous locks. Take a cue from the lush bobs models sported at yesterday's Nioxin-styled L.A. Alvin Valley runway show and snag the company's new Volumizing Reflectives Bodyifying Foam to lend your 'do renewed dimension and va-va-voom definition. Plus, its buildup-free formula ensures nothing will weigh you down—except, perhaps, the occasional spring shower.
PRICE: $19.75
AVAILABLE: http://www.nioxin.com/ for vendors
Tuesday, March 13, 2007
Coke And L'Oreal Partner On New Health Beverage
NEW YORK -- Coca-Cola and L'Oréal are partnering to create a new health-and-beauty beverage to launch in 2008, sources said. Currently called Lumaé, the nutraceutical drink was trademarked as a tea-based ready-to-drink beverage by Coca-Cola's Beverage Partners Worldwide division. The drink, which is still in the early stages of development, is expected to contain ingredients that will help women care for their skin, per a source.
Friday, March 09, 2007
TOXIC CHEMICAL BPA LEACHING INTO CANNED FOODS
An alarming new study from the Environmental Working Group analyzed samples of canned fruit, vegetables, soda, and baby formula on sale in the nation's supermarkets and found that more than 50% were tainted with a chemical linked to birth defects, ADHD and cancer. The chemical, bisphenol A (BPA), is an ingredient in plastics that lines food cans. According to the study, the chemical has been leaching into foods at levels up to 200 times the government's recommended "safe" level of exposure. According to Dr. Frederick vom Saal, a professor of biology at the University of Missouri-Columbia, and a long-time expert researcher of BPA, there are 94 scientific studies indicating deleterious health effects from BPA. "If BPA was treated as a drug, it would have been pulled immediately. This chemical can be replaced right now by safer materials, and the public would never notice the difference." OCA is planning to launch a campaign later this year to pressure food companies, especially organic companies, to stop using BPA-tainted cans and other toxic or non-sustainable packaging. Learn more: http://www.organicconsumers.org/articles/article_4414.cfm
Wednesday, March 07, 2007
Consumers are Drunk with Power!!
In WWD today:
"When we said, 'Have personal style,' that was the biggest mistake the fashion industry made," he reasoned. "We gave the consumers power, and now they're drunk with power and we can't get control over them….Personally, I love the idea of options and personal style, but from a business point of view, it makes it very hard for fashion companies and retailers to figure out what they should have in stock eight months from now."
....
Still, there are emerging trends that have staying power for spring 2008. Fashion will continue to clean up after its orgy of embellishment and sexuality, moving into more subtle and sophisticated looks à la Marc Jacobs' surprisingly tailored fall collection, Wolfe predicted.The new emphasis on shape will persist in both skinny and voluminous silhouettes and all lengths. Layering will continue, but in tonal coordinates and light weights. Futurism will remain in shiny fabrics; technological innovation, such as mechanical devices, to change the shape of clothing, and space-age-inspired style.
The palette will include combinations of neutral khaki, beige, tan and ecru; neutral pastels such as blush pink and mint; hues not typical of spring, such as purple, sapphire, chocolate and burgundy; shocking colors like hot pink, and high-octane mixes of brilliant colors.Fabrics will be lightweight and seasonless, and there will be plenty of transparency in wovens and knits, floral and geometric prints, novelty treatments and shiny surfaces, Wolfe said.
"When we said, 'Have personal style,' that was the biggest mistake the fashion industry made," he reasoned. "We gave the consumers power, and now they're drunk with power and we can't get control over them….Personally, I love the idea of options and personal style, but from a business point of view, it makes it very hard for fashion companies and retailers to figure out what they should have in stock eight months from now."
....
Still, there are emerging trends that have staying power for spring 2008. Fashion will continue to clean up after its orgy of embellishment and sexuality, moving into more subtle and sophisticated looks à la Marc Jacobs' surprisingly tailored fall collection, Wolfe predicted.The new emphasis on shape will persist in both skinny and voluminous silhouettes and all lengths. Layering will continue, but in tonal coordinates and light weights. Futurism will remain in shiny fabrics; technological innovation, such as mechanical devices, to change the shape of clothing, and space-age-inspired style.
The palette will include combinations of neutral khaki, beige, tan and ecru; neutral pastels such as blush pink and mint; hues not typical of spring, such as purple, sapphire, chocolate and burgundy; shocking colors like hot pink, and high-octane mixes of brilliant colors.Fabrics will be lightweight and seasonless, and there will be plenty of transparency in wovens and knits, floral and geometric prints, novelty treatments and shiny surfaces, Wolfe said.
Thursday, March 01, 2007
STEALTH HEALTH: PANTRY STIR-INS....
WALNUTS
WHY: Nuts are like nutrition pellets: They're rich in protein, low in artery-clogging saturated fat, and high in the phytonutrients that may protect you from cancer. Walnuts, in particular, have more antioxidants and omega-3 fatty acids than any other nut—plus fiber and magnesium, which regulate insulin and glucose levels and help prevent diabetes.
HOW: A little goes a long way. Just one serving—14 walnut halves (a half cup)—has more antioxidants than two glasses of red wine. Food editor Sandra Gluck has these suggestions: Stir chopped walnuts into low-fat ice cream, yogurt, or soups. Use walnuts instead of pine nuts in pesto. Or substitute them for croutons in salads.
COCOA
WHY: Cocoa, chocolate's key ingredient, makes sweet and savory dishes taste both rich and complex. And natural cocoa is filled with flavonols, which have been shown to lower "bad" cholesterol, promote circulation, and neutralize cancer-causing free radicals. Check labels: The more cocoa a product contains, the more flavonols it has.
HOW: Pure unsweetened cocoa powder and dark chocolate have the most flavonols; milk chocolate and chocolate syrup have the least. Stir a teaspoon of natural cocoa powder into your afternoon coffee to give it a mocha flavor. Sprinkle a spoonful of cocoa into a banana or peanut butter smoothie. Add a teaspoon or two to chili, hearty soups, or stews.
GINGER
WHY: This root eases nausea as well as muscle and joint pain. In clinical studies, about two teaspoons of fresh ginger relieved chronic inflammation when taken daily. It may protect against Alzheimer's disease and minimize cold symptoms. The juice and powder forms also have benefits.
HOW: Stir minced fresh ginger into stews and soups. Throw freshly grated ginger (no need to peel) and some of its juice into barbecue sauces. Add dried ginger to muffin, cake, and cookie batters. Mix chopped crystallized ginger into mashed sweet potatoes, yogurt, or cottage cheese.
ALMONDS
WHY: Almonds are chock-full of protein and fiber, which help lower cholesterol levels. Plus, they pack calcium, iron, and vitamin E as well as vitamin B (biotin), which aids metabolism and strengthens hair and nails. Perhaps most important, almonds have arginine, an essential amino acid that's been shown to benefit the heart.
HOW: At 164 calories per ounce (about 23 almonds), you don't need to eat a lot to benefit. A serving is just enough to coat your palm. Nutritionist Lisa Hark, coauthor of The Whole Grain Diet Miracle (DK Publishing; 2006), suggests substituting almond butter for peanut butter. Or try sprinkling sliced almonds over salads, pasta, soups, yogurt, and cereal.
PUMPKIN
WHY: Pumpkin offers both alpha and beta-carotene, natural antiinflammatory agents that are good for long-term heart health and for vision, says Steven Pratt, M.D., coauthor of Super Foods Health-Style (William Morrow; 2006). It's also low in calories and high in iron and antioxidants, including vitamins C and E.
HOW: A cup of canned pumpkin purée has only 83 calories, but it packs seven grams of fiber (avoid pumpkin-pie filling, which has added sugar). Toss a few tablespoons of pumpkin pureé with pasta. Stir the purée into vegetable soups to add flavor and smoothness. Or spread pumpkin butter (similar to jam) on toast.
FLAXSEED
WHY: Flaxseed gives many foods a delicious, nutty flavor. The seeds are high in fiber and are the best plant source for omega-3 fatty acids, which protect against heart disease and hypertension. They also contain lignins, which balance estrogen levels and may protect against breast cancer.
HOW: Crush the seeds in a grinder; otherwise, they will pass through your body undigested. And be sure to store them in an airtight container in your refrigerator so they won't spoil. Mix ground flaxseed into oatmeal, cereal, yogurt, or a smoothie. Or spoon it into hearty pasta dishes.
BEANS
WHY: Legumes of all kinds are loaded with protein as well as cholesterol-lowering fiber. They also have lots of folate, which is important in protecting against birth defects and is so essential both before pregnancy and during the first few weeks of it, says dietitian Marilyn Tanner, a spokeswoman for the American Dietetic Association.
HOW: Red beans are richest in antioxidants, but pick a bean you love and work it into your diet. A half-cup of most beans satisfies about a quarter of the recommended dietary allowance for folate (400 micrograms). A few suggestions: Add drained and rinsed canned beans to salads and soups. Or throw cooked lentils into pasta sauces.
WHY: Nuts are like nutrition pellets: They're rich in protein, low in artery-clogging saturated fat, and high in the phytonutrients that may protect you from cancer. Walnuts, in particular, have more antioxidants and omega-3 fatty acids than any other nut—plus fiber and magnesium, which regulate insulin and glucose levels and help prevent diabetes.
HOW: A little goes a long way. Just one serving—14 walnut halves (a half cup)—has more antioxidants than two glasses of red wine. Food editor Sandra Gluck has these suggestions: Stir chopped walnuts into low-fat ice cream, yogurt, or soups. Use walnuts instead of pine nuts in pesto. Or substitute them for croutons in salads.
COCOA
WHY: Cocoa, chocolate's key ingredient, makes sweet and savory dishes taste both rich and complex. And natural cocoa is filled with flavonols, which have been shown to lower "bad" cholesterol, promote circulation, and neutralize cancer-causing free radicals. Check labels: The more cocoa a product contains, the more flavonols it has.
HOW: Pure unsweetened cocoa powder and dark chocolate have the most flavonols; milk chocolate and chocolate syrup have the least. Stir a teaspoon of natural cocoa powder into your afternoon coffee to give it a mocha flavor. Sprinkle a spoonful of cocoa into a banana or peanut butter smoothie. Add a teaspoon or two to chili, hearty soups, or stews.
GINGER
WHY: This root eases nausea as well as muscle and joint pain. In clinical studies, about two teaspoons of fresh ginger relieved chronic inflammation when taken daily. It may protect against Alzheimer's disease and minimize cold symptoms. The juice and powder forms also have benefits.
HOW: Stir minced fresh ginger into stews and soups. Throw freshly grated ginger (no need to peel) and some of its juice into barbecue sauces. Add dried ginger to muffin, cake, and cookie batters. Mix chopped crystallized ginger into mashed sweet potatoes, yogurt, or cottage cheese.
ALMONDS
WHY: Almonds are chock-full of protein and fiber, which help lower cholesterol levels. Plus, they pack calcium, iron, and vitamin E as well as vitamin B (biotin), which aids metabolism and strengthens hair and nails. Perhaps most important, almonds have arginine, an essential amino acid that's been shown to benefit the heart.
HOW: At 164 calories per ounce (about 23 almonds), you don't need to eat a lot to benefit. A serving is just enough to coat your palm. Nutritionist Lisa Hark, coauthor of The Whole Grain Diet Miracle (DK Publishing; 2006), suggests substituting almond butter for peanut butter. Or try sprinkling sliced almonds over salads, pasta, soups, yogurt, and cereal.
PUMPKIN
WHY: Pumpkin offers both alpha and beta-carotene, natural antiinflammatory agents that are good for long-term heart health and for vision, says Steven Pratt, M.D., coauthor of Super Foods Health-Style (William Morrow; 2006). It's also low in calories and high in iron and antioxidants, including vitamins C and E.
HOW: A cup of canned pumpkin purée has only 83 calories, but it packs seven grams of fiber (avoid pumpkin-pie filling, which has added sugar). Toss a few tablespoons of pumpkin pureé with pasta. Stir the purée into vegetable soups to add flavor and smoothness. Or spread pumpkin butter (similar to jam) on toast.
FLAXSEED
WHY: Flaxseed gives many foods a delicious, nutty flavor. The seeds are high in fiber and are the best plant source for omega-3 fatty acids, which protect against heart disease and hypertension. They also contain lignins, which balance estrogen levels and may protect against breast cancer.
HOW: Crush the seeds in a grinder; otherwise, they will pass through your body undigested. And be sure to store them in an airtight container in your refrigerator so they won't spoil. Mix ground flaxseed into oatmeal, cereal, yogurt, or a smoothie. Or spoon it into hearty pasta dishes.
BEANS
WHY: Legumes of all kinds are loaded with protein as well as cholesterol-lowering fiber. They also have lots of folate, which is important in protecting against birth defects and is so essential both before pregnancy and during the first few weeks of it, says dietitian Marilyn Tanner, a spokeswoman for the American Dietetic Association.
HOW: Red beans are richest in antioxidants, but pick a bean you love and work it into your diet. A half-cup of most beans satisfies about a quarter of the recommended dietary allowance for folate (400 micrograms). A few suggestions: Add drained and rinsed canned beans to salads and soups. Or throw cooked lentils into pasta sauces.
