Eat your way to a glowing skin

Many people, especially women, invest a lot of time and resources in beauty products, in their quest for a velvety skin. A beauty expert once said that trying to obtain smooth skin by slathering chemicals on the outside will only lead to disillusionment and frustration, not to mention ill-health and expense.

Smooth skin comes from the inside out.

“Most of your skin’s health and its ability to react to stress, damage and the environment rely more on lifestyle, and a great place to start is with the foods you eat,” according to Princess Adegbohun of Priceless Beauty.

She added that it is better to settle for natural foods to get firmer skin, fight wrinkles and enjoy a glowing, youthful skin

On why some people do not tread this nature’s path, Adegbohun disclosed: “Very few people have the patience it takes for the result to start manifesting. It may take up to three months before it starts showing, unlike the effects of chemicals.”


The wonder foods
Dehydration is an enemy of the skin, resulting in wrinkles. The best way to deal with this is by drinking at least six glasses of clean water every day. If this poses a challenge, one can resolve to fruits like watermelon that is high in water content, instead of consuming processed fruit juices or carbonated drinks.


Fruits – Aside the harmful chemicals in many beauty products, they also contain traces of fruit extracts, while organic products make use of mainly fruits and vegetables. But Tosin Omodun, a nutritionist, advises that people should make fruit eating a priority.

“Take avocado, for instance; it is mostly used as a face mask. But if it is eaten, one will get all the benefits. It contains foliate which helps blood formation. It is essential for oil generation, and the rich monounsaturated fat in it will lead to a clear, soft and smooth skin,” Omodun explained.

The Vitamin A in carrot prevents the over-production of skin cells which can lead to clogged pores and skin cancer, while the antioxidant in the peel of apple protects against sun damage.


Colourful vegetables – Nutritionists have said that one should opt for vegetables that have deep intense colours: yellow, orange, green and red.

Green vegetables are great sources of essential Vitamin E, which is essential for healthy skin; it helps restore skin cells and also build muscle and tissue, thus keeping skin firm and helping to prevent wrinkles.
According to Funmi Sanyaolu, an agriculturist, spinach is rich in iron which aids circulation by carrying vital oxygen and vitamin K which may help prevent varicose veins.

The lycopene compound contained in tomatoes is a powerful antioxidant that eliminates skin-ageing free radicals from ultra-violet exposure. It has been researched that red bell peppers (tatase in Yoruba) contain more vitamin C than an orange, and the spicier peppers contain a compound that improves blodd circulation and promotes the release of toxins from the skin.


Oils – Taken in moderation, the different oils used in cooking are good for the body, but the ones great for the skin are palm oil, coconut oil and olive oil. They provide some sun protection, fight bacteria, and help soften skin with omega 6 fatty acids.

Omega-3 fatty acids are high in vitamin D that helps keep the skin fresh and promote an overall healthy appearance. You can either get this acid from salmon and tuna fishes or fish oil capsules for those who dread eating fish.

In what may seem difficult, Omodun advised against eating fried foods, white sugar, white rice and white potatoes. “Whole grains and sweet potato are your best bet,” she said.

It is not all about food, one should stay away from caffeine, smoking and prolonged exposure to the sun, as they damage the skin and make it age faster.

Exercises and a good night sleep is also essential.Eat your way to a glowing skin

Feel the heat of pepper

There is practically no Nigerian menu or accompaniment that has no pepper (ata in Yoruba, ose in Igbo and barkono in Hausa) in it, no matter how little. The level of pepper taken depends on individual’s tolerance and the type of soup or stew.

It is nearly impossible, except if observing a white fast, for anyone not to have the slightest taste of pepper a day. This pepper could be from the well-known ones or condiments with pepper taste.

“If I eat any soup without feeling that ‘pepperish’ taste in my mouth, I will feel like vomiting, especially if it is stew to accompany white rice,” revealed Ayodele Momoh, a student.

Many recipes mention chilli, habanero, red bell, scotch bonnet and jalapeno when referring to pepper; but to the market women, they are simply pepper with their different local names. They also vary in their level of intensity, thus discretion is needed when using them.

Explaining the cause of the hotness in pepper, Funmi Sanyaolu, an agriculturist, said the substances that give them the intensity when ingested are capsaicin and several related chemicals, collectively called capsaicinoids.

Peppers are a good source of most B vitamins, especially vitamin B6, vitamin C and small amounts of carotene. They are very high in potassium, magnesium and iron.

Types
The most used and popular of the various types is the scotch bonnet (ata rodo in Yoruba). Although fresh ripe scotch bonnets change from green to colours ranging from yellow to red, they can be used at every colour stage.

Chilli or jalapeno pepper is known as sombo in Yoruba. It has the highest level of intensity, especially the very small specie (ata ijosi in Yoruba). It is usually in green and red colours.

The colour of habanero or bell pepper (tatashe in Yoruba) ranges from green and yellow to red. It is often compared to scotch bonnet, since they are two varieties of the same species, but have different pod types.

According to Bimbo Coker, a caterer, “You will buychilli as ata gbigbe (dry pepper) and habanero as bawa when they are dried for preservation.”


Handling
The intensity of pepper is so much that mere walking through the dry pepper section of the popular Mile 12 market in Lagos would cause a burning sensation around the upper lip.

“This burning attribute is what keeps me away from pepper. I buy and blend in the market without touching it or the water used to wash it,” revealed Nkem Amuche, a psychologist.

Said Coker, “Touching pepper carelessly can cause your hand, skin and eyes to burn. To avoid this, wear rubber gloves while handling them; keep your hands away from your face and wash your hands as soon as you are through.”

Water will not solve the problem if one accidentally feels the burns, she revealed, adding: “This can be resolved by rubbing some palm oil on the hands or washing off with whole or low-fat milk.”


Pepper and cooking
Pepper can be used fresh or dried, and they are mostly combined with tomatoes (fresh or puree), onion and other ingredients, depending on individual taste.

The level of heat varies with type. Habanero seems to have the least, while chilli has the highest intensity. For those who cannot handle the heat, it is advisable to cut out the area around the seeds inside the fruit, which holds most of the heat.

Green scotch bonnet is usually used to prepare ofada rice sauce, while caterers cannot do without habanero because of the colour it adds to cooking.

“If habanero is not deseeded before use, it will give your stew an unappealing look,” revealed Coker who said that bawa must be soaked in warm water before use.

Whichever way pepper is to be used, moderation must be the watchword because Momoh revealed that when he takes too much, he purges.