How to eat to stay young…

The main source of female beau­ty is the so-called “hor­mone of youth” — estro­gen. In our body, it is respon­si­ble for the elas­tic­i­ty of the skin. Nat­u­ral­ly, with age, the amount of hor­mones pro­duced decreas­es, but you can main­tain it by eat­ing appro­pri­ate foods.

So, avo­ca­do has long been known for its med­i­c­i­nal prop­er­ties — it con­tains thick oil, rem­i­nis­cent of olive oil in its com­po­si­tion. Avo­ca­dos will help hydrate your skin from the inside out, pro­tect your cells from free rad­i­cal dam­age, and help flush out excess cho­les­terol from your body.

A real elixir of youth is turmer­ic — an amaz­ing spice with an astrin­gent and bit­ter taste. It per­fect­ly smoothes scars and fights cel­lulite, pre­serv­ing your beau­ty and youth. In addi­tion, turmer­ic reduces sug­ar crav­ings. You can also use this sea­son­ing for exter­nal use — in the form of cleans­ing, reju­ve­nat­ing and smooth­ing masks.

Try to eat more green veg­eta­bles that pro­vide your body with antiox­i­dants. Depend­ing on the sea­son, eat kiwi, mint, cucum­ber or spinach, dan­de­lion and fen­nel, kiwi and apples.

Do not for­get to arrange a “fish day” as well — for exam­ple, salmon con­tains a lot of omega‑3 fat­ty acids, which are able to main­tain skin tone and elas­tic­i­ty. Also, these acids are indis­pens­able in the prop­er func­tion­ing of the car­dio­vas­cu­lar sys­tem.

Keep in mind that dry skin is most sus­cep­ti­ble to aging, which can be mois­tur­ized with extra vir­gin olive oil. This oil also con­tains fat­ty acids respon­si­ble for cell regen­er­a­tion.

The max­i­mum amount of antiox­i­dants includes green tea. To ensure youth­ful facial skin, drink at least three cups of this aro­mat­ic drink dai­ly. And chilled tea bags can be used as a mask for the skin under the eyes.

The most effec­tive fruit in the fight for youth­ful skin is low-calo­rie kiwi. It con­tains vit­a­mins C and E, which are con­sid­ered the most pow­er­ful antiox­i­dants that pro­tect skin cells from ultra­vi­o­let radi­a­tion and the effects of tox­ins.