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2021年03月19日

ホームビューティーサロンを作成するための適切な美容器具を選択する3つの方法


スキンケアは日常の学習や生活に欠かせないもので、美容院に行って肌を美しくする効果はありますが、費用も時間も手間もかかります。実際、自宅の美容院で見られる高級機器を使用することができます。適切な美容機器を選択すれば、数秒で自宅を美容院に変えることができます。


直銷代理

美容機器は美容業界で真っ赤なブラックテクノロジーネットワークです。ますます多くの企業がさまざまな美容機器を製造し始めています。まばゆいばかりの人々にとって、宿題をしないことがビジネスの方法かもしれません。それで、今日、編集者はあなたと共有するために何年もの乾物を特別に取り出して、あなたに合った美容機器を選ぶ方法をあなたに教えます。


直銷代理

最初のトリック:原則に従って選ぶ


まず、最も基本的な原則から始めます。美容機器の動作原理は異なり、役割も異なり、適切な人も異なります。また、美容器具は私たちの子供たちの顔に直接作用するものであり、勉強の原則を理解していなければ、女性や姉妹はそれを使用することを心配することはできません。


創業成功例子

1.マイクロカレント


マイクロカレント美容機器は、一般的にマイクロ波を使用して皮膚に作用し、生体電気エネルギーを生成して皮膚細胞を活性化します。このタイプの美容器具によって生成される微小電流は、一般に筋肉の底に深く浸透し、患者の皮膚を刺激してコラーゲン結合タンパク質とコラーゲン合成繊維を生成し、コロイド層の組織さえも修復することができます。


マイクロカレント美容器具は、顔のハリと細かさ、顔のリラクゼーションと浮腫のある妖精に適しています。ハンドルは太陽光を吸収するパネルを使用することで、光エネルギーを瞬時にマイクロ電流に変換できるため、肌が美しさ、持ち上げ、引き締めの魔法の効果を発揮することはありません。


2.LEDライト


LED照射の原理は光線療法機器でより一般的であり、主に光波力の原理を採用しています。照射により、皮膚は光を吸収してエネルギーに変換し、深部細胞を活性化し、細胞の代謝と合成を促進して表面の皮膚を改善します。調子。さらに、異なる色と波長の光が皮膚細胞に及ぼす影響


赤色光は、細胞の活動と肌の弾力性を改善し、基本的に抗炎症、新生活の修復、細胞容量の増強に重点を置いており、スキンケアの要と言えます。 Propionibacterium acnesはにきびの炎症の本当のキラーですが、青色光によって直接殺され、炎症を殺菌および軽減し、それによってにきびの生成を阻害することができます。


3.無線周波数タイプ


高周波は一種の高周波電流であり、私たちはしばしば「電磁波」と呼んでいます。高周波は皮膚の表皮に浸透し、組織内の水分子を移動させ、高速の交番電磁場をこすり、それによって熱を発生させる可能性があります。コラーゲン繊維を収縮させることができます。、皮膚を引き締め、弾力性を高め、毛穴やしわを改善する効果を達成するため。


RF美容機器を選ぶときは、RFエネルギーに注意してください。それが達成できない場合、使用効果は非常に明白です。研究によると、真皮の温度が52〜55℃に達すると、皮膚のコラーゲンが再生され、4〜8週間使用できます。


2番目の対策:効果に応じて選択します


美容器具には多くの原理や技術がありますが、ほとんどすべての美容器具が主な機能を持っています。


1.ディープクリーニング


ディープクレンジング効果のある美容器具がたくさんあり、ハンドクレンジングよりも効果的で効率的で、その洗浄力はハンドクレンジングの3倍以上です。主に振動により毛穴の油脂や汚れを溶かし、気孔が最高の通気性を発揮します。


生徒の肌は少しもろくなることがあります。シリコン製のクレンジングデバイスを選択することをお勧めします。より良い洗浄効果が必要な場合は、剛毛製のクレンジングデバイスを選択することをお勧めします。シリコーンクレンジングデバイスは、一般的に医療用シリコーンを使用しますが、これは本質的に穏やかです。毛でできた洗顔料は歯ブラシに少し似ていますが、とてもきれいです。


2.そばかすを白くして取り除く


美肌はすべての女の子の夢の目標ですが、一晩中起きているとシトクロムの蓄積に影響し、肌の色が異なるという現象は鈍く見えます。ホワイトニングとそばかすの美容器具は、形成されたメラニンを希釈し、メラニンの形成を抑制し、顔や黒い肌にシミがある人に適しています。


他のタイプの美容トリートメントと比較して、輸入された美容トリートメントは効果が出るまでに時間がかかります。長期間使用すると、色素沈着を減らし、シミを明るくし、肌の毛穴を縮めることができます。ライトスポットや美白が欲しい女の子に最適です。


3.持ち上げて締めます


主に、顔を薄くし、浮腫、浮腫を取り除き、たるんだ肌を解消する機能を備えた美容器具を指します。通常の状況下では、高周波リフティングエクササイズの使用は、皮膚が皮下脂肪を燃焼させ、皮膚コラーゲンの再生を刺激し、皮膚をより弾力性のあるものにするのに役立ちます。


無線周波数修理美容機器は、この問題を解決するのに役立ちます。使用後は、皮膚のコラーゲンや線維芽細胞の再生を効果的に刺激し、皮膚の表皮の温度を上げ、皮膚を収縮させ、皮膚を引き締める効果を実現します。


3番目の対策:素材に応じて選ぶ


中国の美容器具は顔を通して直接私たちと接触しているので、さまざまな素材の肌への優しさと健康は非常に重要です。現在、市場に出回っている美容器具の素材は、シリコーン、毛、チタン、プラチナの4種類に大別され、妖精はさまざまな素材の利点に応じて区別して選択することができます。


1.シリコーン素材


シリコーン製の美容器具のほとんどはクレンジング器具で、ほとんどが医療用シリコンを使用しています。医療用シリコーンは柔らかく、手触りが滑らかで、柔らかさの点で非常に柔らかいです。肌にほとんどダメージを与えません。温和さと安全性はすべてオンラインです。敏感な筋肉でさえそれを保持することができます。


シリコーン美容器具の表面には凹凸が多く、肌を引き締めてマッサージ効果を出す一方で、肌との摩擦を増やしてマッサージ効果を出すことです。より強い洗浄効果と強い摩擦がより良い洗浄効果を達成するので、脂性肌の小さな妖精に適しています。


2.チタン合金材料


チタン自体には多くの利点があります。自律神経や味覚によって人間に影響を与えないのは中国で唯一の金属です。同時に、私たちは自分の肌にアレルギー反応を起こすことはありません。チタン合金美容器具は非常に効果的です。 。優れた導電性と耐食性。


チタン化粧品の比較優位は、導電性と耐食性にあり、肌に触れても不快感がなく、安全性にも優れています。さらに、チタンは使用中に筋肉の底に深く浸透する可能性があります。


3.繊維素材


繊維素材は主にクレンジングと美容機器をベースにしています。ほとんどのブラシは主に柔らかくて繊細な繊維の毛でできており、皮膚表面のゴミや汚れを効果的にきれいにし、毛穴に浸透させることができます。しかし、その高い皮膚摩擦のために、それは厚い角質層の油性筋肉により適しています。


ただし、ブラシの摩擦は非常に高く、敏感な筋肉の姉妹には適していない可能性があり、あまり頻繁に使用しないでください。皮膚の赤みや敏感さ、さらにはバリアの損傷を引き起こす可能性があります。


関連記事です


良い美容器具を選び、デザインする方法は?


スキンケアアシスタント、適切な美容器具の3点選択


With so many Chinese beauty instruments on the market, which one is the most worth buying?


  


Posted by yulu at 15:56Comments(0)

2021年01月06日

健康管理にうるさくなった

ナースになってから、あんまり仕事を休んだことがありません無限極

それだけ健康管理にうるさくなったのかな~と思いました。



昔はすごく、風邪を引きやすかったんですけどね無限極

でも、今は全然大丈夫になりました。

1年風邪を引かないことも、多いですね。

でも、ナースはやっぱり、健康がの方がいいですね無限極

最近は雑穀米をよく食べて、栄養バランスの良い食事をとるようにしています。

でも、チアシードとかは、個人的にはちょっと苦手ですね。

健康に良いスーパーフードなのかもしれませんが、やっぱり食感があんまり好きではありません。

見た目もカエルの卵のようで、ちょっと独特ですね。  


Posted by yulu at 17:43Comments(0)

2017年11月17日

TO ATTRACTING HEALTHIER

1. Treat you right

You must first be happy with yourself and treat yourself well before you can expect someone else to know how you want to be treated. People who eat well, take care of their bodies and make high demands of themselves at work and at home will attract others who not only can take care of them on that level, but also take care of themselves equally.

2. Self-image

We’ve all heard the age-old adage, “you have to love yourself before someone can love you.” While it’s easy to beat yourself up for your shortcomings, learn to recognize and celebrate your talents and unique qualities – when you develop a strong sense of self-confidence, you will inspire admiration from others as well.

3. Drop the baggage

Everyone has a past with some rough spots and unfortunate episodes. How do you expect to enter a healthy relationship if your are bringing your scars and fears form the past into it? You must believe that the ways in which you were hurt in the past will not happen again, if only because you are wiser now – and let yourself open up and enjoy a new relationship and a new adventure.

4. Recognize

Think about the people you know who have what you consider a good relationship. What do they do? How do they think? How do they interact with their partner? Try and recognize these behaviors and imitate them in order to achieve similar goals.

5. Like the nice guys

We have a tendency to reject people who genuinely like us and treat us well. Fight that tendency, for god’s sake.

6. Too cool

Don’t waste your time chasing and pining after somebody who is “too cool,” a bad boy, or unavailable – they are not worth the time and effort. Someone who is genuinely interested in you will be available.

7. Have fun!

Remember, going on a date should not necessarily involve wondering whether your date will become your husband or wife – just have some fun! When you take things easy and show someone you know how to enjoy yourself, everything will generally go more smoothly.  


Posted by yulu at 15:57Comments(0)

2016年11月10日

10 Myths About Organic Food Debunked

Last Monday as we wandered around the streets of Naples after lunch, we noticed yet anther green, organic and bio food shop. We also noted the layout and the colors which were mainly green, of course. We commented on the pricey food and then got to wondering whether this organic food is healthier and if it really protects the environment. When I got home, I did some research and this is what I found.

Here are the top 10 myths about organic food that are widely believed.

1. Organic farming protects wildlife
You hear people saying it all the time. Yes, organic food does not use pesticides or herbicides therefore it is not damaging the soil or wildlife. The only problem is that this type of farming needs lots of land which is already scarce. We would have to cut down 10 million square miles of forest if the world decided to adopt organic food globally. The fact is that modern farming has actually saved about 15 million square miles of wildlife habitat.

2. Organic farming will save the world from hunger
If we think that this type of farming will save us from hunger, we should think again. Yes, it is true that it may be better to avoid pesticides and herbicides in an ideal world. But reducing food production will only make less food available for the hungry people in this world. It costs three times as much as traditionally produced food. This is a controversial topic. Reading Denis Avery’s book Saving The Planet With Pesticides and Plastic on the benefits of high-yield farming is an eye opener,An oil vaporizer runs on oil vape battery which needs charging. Now imagine one that takes long hour to pre-heat! Isn\'t that irritating? So, it\'s always better to buy an oil vape pen battery from reputed online sites.

3. Organic farming never uses pesticides
The fact is that organic farmers also use pesticides and fungicides so you cannot get away from that. Did you know that there are 20 chemicals which are approved by the US Organic Standards and these are used all the time in organic food production? The alarming thing is that these are not so effective as the synthetic ones used in conventional farming. So, it may well be that organic food contains more chemicals than is really necessary. Some estimates say that organic farming uses double the amount of copper and sulphur organic fungicides than conventional farming!

4. Organic food is more nutritious
The bad news is that this is not true at all. Various studies have shown that organic corn may have more flavonioids than normal corn. But there are lots of studies that show there is no nutritional advantage in eating organic food. The sad fact is that nutritional value really depends on the shelf life of vegetables. It may be organic but if the spinach has been in the store for a week, then it has lost 50% of its valuable foliate content.

5. Organic food is safer
Many people think that organic always means safer and healthier. Unfortunately, this is not always true. Let us take an infamous organic pesticide called rotenone. Yes, it is organic because it is extracted from the roots and stems of subtropical plants. The only problem is that researchers found that it killed off the mitochondria which are like energy powerhouses for our cells. It was also linked to possibly causing Parkinson’s disease. This is just one example, but overall, lots of plants have toxic mixes of their own bacteria and fungi. Just because they do not have chemical name which is impossible to pronounce does not necessarily mean they’re totally safe for us.
  


Posted by yulu at 18:21Comments(0)生活食记

2016年09月22日

the background of my above image



Having had our plans to go hunting round the charity shops ruined last week, we decided we would go to the indoor car boot on Sunday. Its a huge car boot in a multi-storey car park and although a lot of it is tat there are a few gems to be had . A few weeks ago I found an old studio inspection lamp for one pound, it will look lovely once we finally get round to stripping the pink paint off it. This time I picked up a few bits and bobs to use in my photos, plates and cutlery etc..which I’m sure you will see featured in a post soon. I also found a quirky lemon juicer by Beswick, which you can see in the background of my above image.

So to put my new lemon juicer to the test I decided to make some citrus curd, orange and lemon to be exact. I love lemon curd I always have, in fact I love anything lemony. I thought I would try something a little bit different and add some oranges into the mix.

The curd is a little sweeter with the oranges but still beautifully zingy and the colour is glorious like summer sun. This is a really simple and quick recipe. You will need a couple of sterilized jars that can be sealed to store the curd in.  


Posted by yulu at 15:35Comments(0)生活食记

2016年06月15日

tomato season on the East



In elementary school there was a girl who would eat tomatoes out-of-hand, like most people crunched apples. I would watch her, slightly in awe, slightly in horror, as she reached into her lunchbox and pulled out a whole tomato and take a bite. It was so outré! Come on, this wasn’t a traditional piece of fruit! But yet! These were in the days that I did not fully appreciate the wonders of a perfectly ripe, raw tomato. I had yet to see the light. What can be said about youth nuskin?

Now I fully get the appeal. It is the height of tomato season on the East Coast. Each week, at the farmers market, I buy far too many, but I manage to squeeze them into every meal, every which way. There are salads and sauces, and quick sautés. Then there is one farmer at the market that sells “tomato with issues,” those fruits that look less than stellar. They may be bruised, or slightly blighted. Many customers wrinkle their noses at this box; they are looking for the lovelies. These people are not even swayed by the rock bottom price! But I love these seconds, they encourage me to make one of my favorites– Tomato Bread Soup or Pappa al Pomodoro.

TomatoBreadSoupSimple, bright, and fairly quick, for me, this dish is the epitome of summer! And this dish works under one of my favorite principles of frugality. Fresh tomatoes and torn bits of dried bread (left from yesterday’s bruschetta or sandwiches) are simmered together. The tomatoes exude their juices, the bread swells then falls apart– you can help this along by gently crushing the softened bread with the back of a large spoon. The soup cooks awhile, then the heat is turned off. A handful of Parmesan cheese, some torn basil, and a drizzle of good olive oil, and you’re ready to go Karson Choi!

The soup is like the best baby food known to man– soft and sumptuous. It’s filling though, with the consistency of a brothy risotto. When you’re making this at home, I urge you to only use water in the soup’s composition. I find that broth of any kind can be too strong in flavor. It masks the tomato, and they are the star of the show Karson Choi!



  


Posted by yulu at 15:29Comments(0)生活食记

2016年05月09日

has been released and guess




Today the e-cookbook, 55 Knives, has been released and guess what else?? I wrote a chapter in it! Weeee!

Me, along with 54 other incredibly talented (wayyyyyyyyy more talented than myself) food bloggers wrote a chapter each for your reading/cooking/baking enjoyment! The range of bloggers is incredible - from those that you've most likely heard of to those that maybe you haven't heard of, but should!

What's different about this cookbook is that every blogger wrote their own chapter, so each recipe has a story behind it written in that blogger's words. Yanno, instead of just one person writing about lots of recipes from different places. So you've got some funny stuff mixed with some sentimental stuff, mixed in with some nice memories, and all of it surrounded by super delicious food Karson Choi!

And if that wasn't enough - because it's an e-cookbook, there are links in every chapter that will bring you to the author's blog, their Facebook and/or Twitter accounts, if they have them, and other associated websites. Dudes ya'll could become stalkers. How fun! There are over 1000 links inside!

It's just a really well put together book and it's cheap! Only $19! Did I mention there are also some money saving coupons for some really great stuff inside as well Karson Choi?

BUT WAIT!!! THERE'S MORE!! If you buy the book between today (May 25) and next Tuesday (June 1) you'll only pay $14.. whadda deal, whadda deal! :D

So before I direct you to the link that you can click to purchase your very own copy, I'd like to thank the man who came up with this idea, who organized all of us 55 bloggers, and then put the book together (including those 1000 links.. fo' shizzle) and published it - Nick Evans from Macheesmo. Thank you for all of your hard work, patience and guidance, Nick! You put together a beautiful book and I can't wait to see it in hardcopy one day! :D Hugs Karson Choi!



  


Posted by yulu at 13:32Comments(0)生活食记

2016年03月05日

else could get a crack at them.



For those who like to entertain, or feel themselves overwhelmed around the holidays, especially if you plan to have large gatherings, le cake is a terrific savory appetizer to go with pre dinner drinks or a glass of Calvados.

cake batter in pan cake batter in pan1

I’ve made Clotilde’s Pistachio-Chorizo Cake, and my go-to recipe for goat cheese and bacon cake is in my book, The Sweet Life in Paris. So as you can see, there’s plenty of variations and options for these savory “cakes”.


This recipe is from Susan’s book Nuts in the Kitchen, a compendium of recipes that span the globe, from Thailand to Spain, although after living here for over two decades, France is closest to her heart. And while we were cooking, we lunched on quesadillas made with tortillas brought back from Arizona Dream Beauty Pro.

(I stopped sharing precious corn tortillas that I bring back to France with French friends since they don’t get as wildly excited as the same things we Americans do, including topping sweet potatoes with marshmallows, and so forth. So we, the kitchen crew, ate pretty well that day.)


But before dinner, we’d started off with copious nibbles, which included slices of apricot, almond and lemon bread as well as toasted nuts, and crudités (raw vegetables) with a nutty dukkah. While everyone was busying themselves with snacks and glasses of bubbly cremant, I was secretly ripping away at the best bits of crispy skin on the turkey carcass before anyone else could get a crack at them You beauty.

Dinner finally ended with everyone leaving well after midnight and we sipped Calvados by the fire until the warmth of the fire lulled us to sleep, no doubt aided by the powerful apple brandy. The next morning, I was the first one up and, of course, made a nosedive into the leftover stuffing. There wasn’t much turkey skin left, the gravy had formed a solid mass in the pitcher, and I wasn’t really interested in picking at ice-cold brussels sprouts.


And there were a few slices of the apricot bread—or le cake, that I also managed to nab before anyone else woke up. It was le jour après Thanksgiving and aside from a bout of sadness earlier in the week, I was quite happy that morning to be in the toasty kitchen by the fire that was still warmly glowing in the hearth. I’m pretty sure the no one in France eats cake for breakfast, or even in America. Except for me reenex.



  


Posted by yulu at 13:23Comments(0)生活食记

2015年12月09日

The problem with most modern

What it’s like to drive a car while it’s being hacked
Ever been driving a car when both the brake and the gas pedal failed, and the dashboard go nuts? I just have, and it isn’t fun. What are we going to do when our cars are targets for hackers Miramar Travel?
cars is that to offer many more kinds of services (live traffic data for sat navs, etc.) they need to be connected. Once that happens then they are, by definition, hackable. The issue has suddenly become more urgent as more cars become connected, electric and employ autonomous driving features.
But with multiple ways to get into a car’s systems — from cell access, Bluetooth or even the OBD-II (On-board diagnostics) port — there is no one silver bullet to catch all potential attackers You beauty.
That’s where Israel’s Argus Cyber Security comes in. They don’t believe there’s a single solution either, and during a live demonstration to TechCrunch, they proceeded to attack a car while I was literally driving it.
Argus provides solutions to customers like car makers via a dashboard manufacturer view they hold at their HQ. This can track attacks on the cars they have access to .
So how did they hack the car?
Well, they didn’t want to go into detail for security reasons, but it definitely involved the PC pictured above.
  


Posted by yulu at 11:49Comments(0)生活食记

2015年09月14日

contain more meat than it does



he breaded meat cutlet goes by many names. For Germans and Austrians, it’s schnitzel. Italians call it cotoletta alla milanese—or milanesa for short. At our current favorite Mexican restaurant, it’s milaneza, and our favorite Polish spot calls its schnitzel schabowy. In Japan, it’s katsu (tonkatsu when it’s made with pork).

The breaded cutlet is also well-traveled. You’ll find variations on the theme from Denmark to Namibia, Iran to Korea, New Zealand to the Republic of Macedonia—and many other points in between IPS.

It’s no surprise that, by any name, this preparation is so popular. It’s delicious—crunchy on the outside and tender within. It’s quick and easy to make: dredge cutlets in flour, dip them in beaten egg, coat with breadcrumbs and fry. And it literally stretches your animal protein dollar. Sliced or pounded thin, then beefed up with breading, each cutlet seems to contain more meat than it does.

The choice of meat is up to you. Wiener Schnitzel, the Austrian classic that started it all, is always made with veal. Pork is the most common choice for Japanese katsu—it’s also popular for Polish schabowy. Beef, turkey and chicken all have their proponents too IPS.

For this recipe, I opted for chicken and took a mostly tradition schnitzel approach: Dijon mustard beaten into the egg (whole grain mustard would work too) and fresh parsley to finish. But I mixed things up a bit. I dredged the chicken cutlets in cornstarch instead of flour, a kind of makeshift Chinese velveting technique that kept the meat moist and tender. I used Japanese panko breadcrumbs for their extra crunchiness. And I tossed some Italian Parmesan with those breadcrumbs for added umami IPS.




  


Posted by yulu at 13:32Comments(0)生活食记