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50 amazing hair facts

Things, you did not know… Each strand of hair can contain traces of 14 different elements (including gold) – look at you, Rumpelstiltskin!

Myths about menstruation

After the first period, females always have their period. False. Menstruation varies until a regular pattern starts. Some people are never regular. The average cycle is 28 days.

Not having a period some months is common amongst teenagers. True, each woman’s cycle is different.

Nutrition can affect the length of time between periods. True.

The blood that comes out of the vagina during a period is the lining of the uterus. True

Stress can affect the length between periods. True

Females always get cramps during their periods. False, Some females may experience cramps during their period and some may not

Females who are menstruating cannot exercise (including swimming) until it is over. False, it is possible to exercise when menstruating including swimming.

You can’t get pregnant if you have sex when you’re having your period. You can still get pregnant if you have unprotected sex during your period. If you have a short period cycle, you will start ovulating by the end of your period. Also, sperm can live for 5 – 6 days after sex.

Irregular menstruation — whether in the form of missing a period, spotting between periods or a period lasting more than seven days — can be caused by everything from extreme weight loss or stress to pregnancy to the use of certain drugs to serious illnesses like uterine cancer.Consult your doctor if you are concerned about an irregular period.

We will be at BeautyEurasia 2016

beautyeurasia

Rituel de Beauté will be taking its place in the 12th annual BeautyEurasia exhibition in Istanbul.

The exhibition will be held in  İFM – İstanbul Fuar Merkezi, on 21-23rd of  April and welcoming leading cosmetics, beauty and spa brands from all over the world.

We would like to take this opportunity to welcome you to the  Rituel de Beauté stand at Hall 9 E929. You may visit us for business opportunities and get an updated view of our cosmetics and personal care articles.

For online tickets, please kindly visit: http://www.beautyeurasia.com/ziyaretciler-icin/beauty-eurasia-online-davetiye#personal 

 

 

The History of Bikini

On July 5, 1946, French designer Louis Reard unveils a daring two-piece swimsuit at the Piscine Molitor, a popular swimming pool in Paris. Parisian showgirl Micheline Bernardini modeled the new fashion, which Reard dubbed “bikini,” inspired by a news-making U.S. atomic test that took place off the Bikini Atoll in the Pacific Ocean earlier that week.

European women first began wearing two-piece bathing suits that consisted of a halter top and shorts in the 1930s, but only a sliver of the midriff was revealed and the navel was vigilantly covered. In the US, the modest two-piece made its appearance during World War II, when wartime rationing of fabric saw the removal of the skirt panel and other superfluous material. Meanwhile, in Europe, fortified coastlines and Allied invasions curtailed beach life during the war, and swimsuit development, like everything else non-military, came to a standstill.

In 1946, Western Europeans joyously greeted the first war-free summer in years, and French designers came up with fashions to match the liberated mood of the people. Two French designers, Jacques Heim and Louis Reard, developed competing prototypes of the bikini. Heim called his the “atom” and advertised it as “the world’s smallest bathing suit.” Reard’s swimsuit, which was basically a bra top and two inverted triangles of cloth connected by string, was in fact significantly smaller. Made out of a scant 30 inches of fabric, Reard promoted his creation as “smaller than the world’s smallest bathing suit.” Reard called his creation the bikini, named after the Bikini Atoll.

 

In planning the debut of his new swimsuit, Reard had trouble finding a professional model who would deign to wear the scandalously skimpy two-piece. So he turned to Micheline Bernardini, an exotic dancer at the Casino de Paris, who had no qualms about appearing nearly nude in public. As an allusion to the headlines that he knew his swimsuit would generate, he printed newspaper type across the suit that Bernardini modeled on July 5 at the Piscine Molitor. The bikini was a hit, especially among men, and Bernardini received some 50,000 fan letters.

Before long, bold young women in bikinis were causing a sensation along the Mediterranean coast. Spain and Italy passed measures prohibiting bikinis on public beaches but later capitulated to the changing times when the swimsuit grew into a mainstay of European beaches in the 1950s. Reard’s business soared, and in advertisements he kept the bikini mystique alive by declaring that a two-piece suit wasn’t a genuine bikini “unless it could be pulled through a wedding ring.”

 

In prudish America, the bikini was successfully resisted until the early 1960s, when a new emphasis on youthful liberation brought the swimsuit en masse to U.S. beaches. It was immortalized by the pop singer Brian Hyland, who sang “Itsy Bitsy Teenie Weenie Yellow Polka-Dot Bikini” in 1960, by the teenage “beach blanket” movies of Annette Funicello and Frankie Avalon, and by the California surfing culture celebrated by rock groups like the Beach Boys. Since then, the popularity of the bikini has only continued to grow.

by History.com

Vogue & The Size Zero Problem

First Alexandra Shulman, the editor of BritishVogue, declared ”war” on size zero sample clothing sent by major fashion designers; nowVogue Australia editor Kirstie Clements is joining her, saying: “Some of the international designers’ samples look like dolls clothes when they arrive. We shouldn’t have to starve to fit the clothes. The clothes should fit us.”

In a letter not intended for publication — but sent to Karl Lagerfeld, John Galliano and designers at Prada, Versace, Yves Saint Laurent, etc., Shulman wrote: “We have now reached the point where many of the sample sizes don’t comfortably fit even the established star models.” But let’s not get it twisted: This is not about embracing women of all sizes. The editors’ goal, primarily, is for the clothes to fit the models. Models are much, much thinner than the average woman. Still: when a fashion editor complains that she’s got to hire women with “jutting bones and no breasts or hips” just so they’ll fit into the samples, clearly, something is wrong.

The burning question is whether American Vogue‘s Anna Wintour will speak up. (Hunch: No.) After all, she recently called people who live in Minnesota “little houses.” Her June issue has a story called “Fat Chances,” the subhead of which reads: “Will body perfection one day be possible? from skin-tightening lasers to fat-dissolving ultrasound, Catherine Percy discovers a new world way beyond lipo.” December’s issue had a story in which a writer froze herself for tighter-looking thighs. So while other editors are tired of the clothes getting smaller and smaller, is Wintour — who famously suggested Oprah slim down to be on Vogue‘s cover — actually thrilled?

 

by jezebel.com

Saffron flower finds home in Safranbolu

Finally winter is about to end but, typical for Turkey, after a couple of days of beautiful sunny weather it can take you by surprise and change overnight. While writing this article I am freezing. A couple of days ago I walked around in Taksim and was clearly overdressed. This morning when I woke up I saw snow everywhere. The flowers in my garden are confused; all the trees are blossoming; all the tulips are flowering. My daffodils started to come out of the ground and when I looked around I saw even my saffron bulbs had started to sprout. Their leaves all liberated themselves from the dark and cold earth, finally able to breathe and make the bulb grow.

safranLast year I went to Safranbolu. I wanted to see if something had changed in the town because the last time I was there, about six years ago, there was hardly any saffron in Safranbolu. Quite strange for a place that has saffron in its name. The last couple of years there has been a kind of awareness spreading. Suddenly Safranbolu realized that they had to offer more than being just a little, cute, old Ottoman town. Shops like İmren realized already at an early stage that they could give more content to Safranbolu by making saffron lokum (Turkish delight made with saffron). Nowadays they have a complete line of saffron products from lokum, soap and marmalade to eau de cologne. But also the small shops do much more than just selling dried saffron.

An old friend of mine, Mehmet, has a little shop in Safranbolu. Seeing each other again, we directly picked up our conversation where we left it the last time I saw him.

“Business has changed,” he told me. “I started selling saffron bulbs one or two years ago, and so many people want to have them for their garden.” At the same time he offered me a tea, of course with saffron. This with a bit of honey makes a beautiful tea. Years ago, he told me, you could find saffron everywhere in and around Safranbolu. Then suddenly people gave up cultivating saffron; it was too much of a hassle. “But in recent years they have rediscovered saffron. If you want I can recommend a couple of those places.” Well, who am I to refuse such a nice offer? If you want to see the saffron you have to leave early in the morning because that is when the flowers open up.

After finishing my tea and buying a couple of those saffron bulbs, I headed to another friend I wanted to see; Cem. He works in a family business that makes lokum, marmalade, eau de cologne and many more things. When I entered his shop it was as if I never left his place. Everything was exactly the same as the last time I visited Safranbolu. I was lucky to find Cem in the shop because, as he told me, nowadays he was very busy with the hotel and a shop that specializes in saffron cosmetics. “Come to the factory,” he invited me, and off we went. About 20 people work at the factory and all of them together produce the famous saffron lokum and many more things.

When I arrived they were about to pour the saffron juice in the secret sugar mixture. Once they poured it in the mixture took on a beautiful soft yellow color. After heating the mixture again the saffron lokum was poured into big trays and left to cool down. Once the mixture was cool enough the workers in the factory took the trays and turned them upside down. Another worker was cutting the lokum, and after being dipped in grated coconut the saffron lokum was ready. The nice thing about being in such a factory is that while the workers were preparing the lokum and put the lokum in boxes, I could eat as much as I wanted.

Picking flowers

The next day I had to get up early. Saffron flowers are very delicate and give the best taste when they are picked at the moment the flower opens. This happens when the sun is rising, so I had to be there at around 6:30 a.m. When I arrived a woman was already working in the field. With a small basket in her hand she walked from one flower to another, checking if they had opened enough to pick the flower. The problem was that the flowers do not open all at the same time, so she was walking around without following the rows of the flowerbeds. But with her trained eye she already saw from a distance which flower could be picked. Collecting all the saffron flowers she finished her job around 10 a.m. She invited me to come to her home where she sat down in the shade and one by one started to separate the stamens from the flower. It took her hours to remove all the stamens, and in the end she had a small bowl of fresh saffron on a tray. These saffron stamens have to be dried quickly so the color and aroma will not be lost. Her work was finished; all around her were saffron flowers lying on the ground, quickly losing their fresh color and melting away in the strong autumn sun.

For me, being a former chef, this had been such a fascinating and valuable couple of days. Many of my colleagues work with saffron every day, but they have never had the chance to see where it comes from and how it was being produced. I saw it in Safranbolu, and if you have any affinity for cooking, I strongly recommend you go to Safranbolu this coming autumn and see it for yourself.

Source: wilco van HERPEN- Hurriyet Daily News