24 minute read
Cosmetics and beauty
Cosmetics and beauty Once is not enough!Mairead Robinson shares the new trend of getting the most out of your skin care products – Double Cleansing.
Do you ever wonder if you are getting the full benefit of your serums and moisturisers? We often spend quite a lot of money on products to improve our skin quality, to smooth wrinkles and achieve a healthy glow. And certainly there are some excellent products out there, and more come on the market regularly as the industry continues to research and innovate. But the sad reality is that many of us are not getting the full benefit from these products. The reason is that we do not cleanse sufficiently, and so the skin is not able to absorb the creams.
As the first step in any skincare routine, cleansing is considered the most important. Our skin faces constant stress from make-up, pollution (fine pollution particles or heavy metals), impurities (sebum, metabolic residue) and mask-wearing which weaken it. Skin must therefore be thoroughly cleansed in the morning and evening, in order to prepare it to absorb moisture and essential ingredients from serums and creams that follow. And the new trend hitting the beauty world is called Double Cleansing. So what is it? involves using two different types of cleansers, one right after the other. The most common practice is to wash your face with a pure oil, oil-based liquid cleanser, cleansing balm, gentle face scrub, or cleansing cloth and then follow with a regular, water-soluble cream, gel, or lotion cleanser that is suitable for your skin type. The oils work differently from the surfactants found in regular facial cleansers, such as the cream cleansers that most of us use regularly.
It is true that the more make-up you wear, the more thorough cleansing regime you will need, but I do strongly recommend using a separate eye makeup remover, as the skin around the eyes is particularly sensitive and all traces of shadow and mascara should be gently removed from around the eyes. It can also be helpful when hoping to get the most out of your skin products, that you stick to a brand that you know and trust and that suits your skin type. A new brand that I have been using recently is called SkinicanK whose range includes a Revitalising Cleanser, Advanced Eye Repair, Advanced Calming Serum, Advanced Time Delay Day Cream, and Advanced Restoring Night Cream. And their star product is Retinol Power Balm, which I highlighted in a recent article on the use of Retinol. They have both a Level 1 and Level 2 depending on your familiarity with the wonder-ingredient that is retinol. Find out more
about this fabulous cosmeceutical skincare brand at www.skinician.com Alternatively, if you are one of those people who feel you just don’t have the time, energy or incentive to spend a lot of time and different products on your skin care, there is a new product on the market that may well interest you. Developed by Frances Prescott the Tri-Balm 3 in 1 signature cleansing balm reduces your skincare routine in just one simple step.
Cleanse, exfoliate and moisturise at once maximising time, space and packaging. It might sound too good to be true, but I can assure you that this product is the perfect skincare aid to bring with you when travelling. It eliminates having to weigh yourself down with bottles and tubes, and it is kind to the environment also. It contains a blend of botanical oils, starflower and oats to effectively cleanse and remove impurities and make-up, including stubborn mascara. Pumpkin seed enzymes gently exfoliate to smooth and brighten the skin and natural hyaluronic acid locks in moisture. Discover more and shop at www.francesprescott.com
And finally when talking about new products and innovation in the world of skincare – we have all heard of collagen and how post-menopause our skin quickly loses it. Studies show that women’s skin loses about 30% of its collagen during the first five years of menopause. After that the decline is more gradual. Women lose about 2% of their collagen every year for the next twenty years. Many of our skin care products contain collagen-boosting ingredients to help fill wrinkles and firm the skin tone. But in recent years there has been a trend to take collagen as a supplement. I recently came across a brand called Absolute Colagen which is the UKs best-selling daily collagen supplement and the most concentrated collagen drink on the market. It is a marine collagen which is also enriched with Vitamin C and is formulated to deliver results for hair, skin and nails. You can learn more about collagen, this new product and you can also purchase on-line at www.absolutecollagen.com Together with the collagen oral supplement, they also have a fantastic collagen boosting serum, Maxerum. This is a collagen-boost ing powerhouse packed with four superstar ingredients for your skin which together will fill wrinkles, firm the skin and rebuild the skin from the inside out. It also contains Bakuchiol, a plant-derived retinol alternative and a powerful antioxidant. This super collagen booster serum should be applied morning and night, after cleansing and before applying your moisturiser. The serum costs €29.99 or €26.99 when you checkout with a new collagen subscription at ie.absolutecollagen.com
Samples Available! I have some 30ml samples of the collagen boosting serum to give away to the first two readers who email me at mairead.seniorbeauty@ gmail.com and tell me why they would Absolutely love to try Absolute Collagen boosting serum.
More news on skin care in the next issue, where we will be looking at the benefits of vitamin C in keeping your skin youthful and hydrated, and other happening news and developments in the world of skincare.
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COVMPAQ - new launch from Phytaphix a multiaward winning and 100% Irish nutrition company
Phytaphix (pronounced fight a fix) is a 100% Irish and multi-award nutrition company based on the expertise of their founder Dr. Conor Kerley. Dr. Kerley is an Irish doctor of nutrition, award winning nutrition researcher and lecturer in food innovation. Phyt means plant in scientific language and Phytaphix products are based on natural, plant based ingredients. Phytaphix have just launched their second product, COVMPAQ.
Immunity + much more
COVID-19 has really brought forward the importance of good immune health. But imagine a scientifically formulated nutrition product which could support immunity but also reduce tiredness as well as support psychological health, muscle function and the nervous system. Imagine no more! COVMPAQ has been granted not one but 6 health claims from the European Food Safety Authority regarding immunity, reduction of fatigue, psychological health, as well as normal function of muscle and the nervous system!
COVMPAQ in numbers
• 1 patent • 7 plant based ingredients • 50+ human studies • 20+ countries • 60 capsules per bottle
COVMPAQ: Pure ingredients and powerful formulation
COVMPAQ contains 7 plant based and scientifically proven ingredients including
• Curcuminoids from turmeric spice; same amount as found in 44 teaspoons of curry powder
• Organic vitamin D3 from marine algae; same amount as found in 10 glasses of super milk
• Vitamin B12 from Irish mushroom; same amount as found in 8,000g steak
• Magnesium from an Irish Sea Mineral complex; same amount as as 53 broccoli florets
• Piperine from black pepper; same amount as as 42 sachets of black pepper
• Ashwagandha, the most important herb in Ayurvedic medicine
• Quercetin – a powerful nutrient, called a polyphenol flavonoid – same amount as 8.4 million cups of tea!
Science led
Over 50 human studies support the 7 plant based nutrients in the COVMPAQ formulation which have been shown to help support immune health including reducing fever, cough, shortness of breath, sore muscles and tiredness.
100% Irish
Phytaphix are proud to be the ONLY nutrition company that is:
• 100% Irish owned • 100% manufactured and packaged • Contains Irish ingredients • Founded by an Irish doctor of nutrition
Trust
There is so much choice when it comes to nutrition… but who and what to trust? Why not support an Irish, scientific and award winning nutrition company!? Dr. Kerley’s interest in health come from his own diagnosis of multiple sclerosis aged 16 in 2003. This diagnosis inspired him to become interest in heath and nutrition and he earned his degree in human nutrition and dietetics at Trinity College before completing his clinical doctorate with the School of Medicine at UCD with Connolly Hospital Blanchardstown and the National Children Hospital at Tallaght. Kerley then worked in Washington DC and Australia. His research has been published in leading medical journals, leading to numerous awards.
Phytaphix products are suitable for adults and children and are packaged in fully recyclable materials. Despite being a new company, Phytaphix have won 6 awards including the 2021 World Food Innovation Awards. In addition, Phytaphix have over 100 5-star reviews!
Phytaphix are offering 25% to all Senior Times Readers!
Simply enter the code: Senior Times25 on our website or call us for assistance.
Further information and contact Available from selected pharmacies nationwide as well as https://phytaphix.ie/
Food Bread & Butter!
Champ Boxty
Boxty exists somewhere between the realms of pancake and rosti, and the variety of potatoey textures shows off the spud as an all-rounder. Granny’s recipe uses an emerald fleck of chives, which brings out the provincial flavours of Ulster’s well-loved champ.
Serves 4 450g raw potatoes 450g plain flour 1 tsp baking soda 1 tsp salt 2 tbsp chopped chives 450g leftover cooked, mashed potatoes 350ml (approx.) buttermilk 2–3 tsp butter, for frying and serving
• Peel and grate the raw potatoes, then place a small pile onto a square of kitchen paper and lift by the four corners to create a sack around the spuds. Squeeze the kitchen paper over a bowl to extract some of the starchy juice from the potatoes and repeat with the rest of the grated batch. • Leave the liquid for around 10 minutes, until the starch has settled in a white paste at the bottom of the bowl and separated from the brownish water, then gently pour off the water and stir the starch back into the grated potatoes. This will add crispiness when cooked. • Place the flour, baking soda, salt and chives in a bowl, then toss in the grated spuds and mix thoroughly with fingertips. Add the mashed potatoes and mix well, then beat in the buttermilk a little at a time until a loose, clumpy batter forms. • Melt a notch of butter in a frying pan or griddle on medium-high heat. Drop spoonfuls of the mixture into the pan and spread to round, shallow bales. Fry for 4–5 minutes on each side until crisp and golden. • You can pile the boxty onto a plate in a low oven to stay warm while the rest of the batch cooks, then serve while hot.
Apple Rice Pudding
This was Granny’s staple dessert. After dotting individual pots with stewed apples, she would ladle the rice on top and leave the batch by the open window to cool in the breeze. That is until one day the cat snuck in the window to cruelly take a click from each pot! Sadly, there was no dessert that night, and the cat was persona non grata for a day or two. For the apples: 500g cooking apples 50g sugar
For the rice: 100g pudding rice 1 litre milk 1 tbsp sugar 1 tsp cinnamon, for dusting
• Peel, quarter and chunk the apples, then add to a heavy-based saucepan and sprinkle in the sugar. Cook over a medium heat for 10–15 minutes, until they stew to a soft appley slush. Dollop the stewed fruit into the bottom of 4 individual bowls or jars and set aside to cool. • Add the rice, milk and sugar to a heavy-based saucepan. • Bring the contents to a boil then reduce the heat to a simmer and stir continuously to avoid patches sticking to the bottom. • Continue cooking the rice on the hob for a further 30 minutes, stirring constantly until it is thick and soft to bite. • Top each bowl of stewed apples with a snowy mound of rice pudding and finish with a light dusting of cinnamon.
Recipes from Bread and Butter – Cakes and Bakes from Granny’s Stove by Ciara McLaughlin Published on 28th February by The O’Brien Press.
Batch Loaf
Making bread may seem daunting, but Granny’s recipe had to be simple so that batches could be baked daily to save a five-mile trip to the local shop.
Naturally, it’s now become the norm to buy a loaf, but the seductive scent of a doughfilled oven might give you an appetite for baking your own. This recipe makes four loaves together in one tin, giving the traditional torn sides and crusty top.
Makes 4 450ml tepid water 10g fast-action dried yeast (1½ sachets) 650g strong white bread flour, plus extra for dusting 10g salt 35g vegetable oil
• Place half of the tepid water (about the temperature of your hand) into a small bowl and add the yeast. Stir the liquid and leave to settle for 8–10 minutes to allow the yeast to activate. • Sift the flour into a large baking bowl and stir in the salt and oil. Pour the yeast liquid into the bowl then gradually add the remaining water, mixing well until a smooth dough forms. You might need a little more or less water to bring the dough to a consistency where it just has the slightest stickiness.
• Tip the dough out onto a lightly floured surface and use the heel of your hand to knead for at least 8 minutes, until silky and elastic. Alternatively, use a mixer with a dough hook. Lightly oil a bowl, then drop the dough into the bowl and cover with a damp tea-towel. Leave in a warm place to rise for 1½–2 hours, until doubled in size. • When the bread has risen, give it a punch to knock the air out, then divide into four equal pieces and form each into a ball. • Line an 8 inch/20cm square deep tin with baking paper. Set the dough balls in the bread tin, close together so they can join snugly in the oven. • Sprinkle their tops with a decent pinch of flour, then cover with a teatowel and leave on the worktop to rise again for around 45 minutes. • Preheat the oven to 260°C/240°C fan/Gas Mark 10. When the oven is hot, fill a separate tray with boiling water and place in the oven as the bread goes in to make steam that will give the bread a nice crust on top. • Bake for 35 minutes, then turn down the heat to 200°C/180°C fan/Gas Mark 6 and bake for a further 10 minutes, until the tops are dark and crisp and the bottoms sound hollow when tapped. • Remove from the oven, slide the loaves from the tin and place on a wire rack to cool. When ready to use, tear the bread into individual loaves and cut into ridiculously thick slices.
Lemon Coconut Slices
Before the days of exotic holidays, this blend of coconut and lemon was the closest taste of the tropical. The traybake can be sliced into dainty squares of buttercupyellow that capture the sweetness of the summer season.
Makes 16 – 20 For the pastry: 75g butter 150g plain flour 3–4 tbsp water
For the topping: 50g margarine, 100g caster sugar 2 eggs, 100g coconut 2 tbsp lemon curd
• Preheat the oven to 200°C/180°C fan/Gas Mark 4 and line a baking tray (about 7 x 11 inches/18 x 28cm) with baking paper. • To make the pastry, rub the butter into the flour until it resembles breadcrumbs, then add the water, mixing with a knife until a dough is formed. Wrap the dough in baking paper and place in the fridge to chill while you prepare the topping. • For the topping, cream the margarine and sugar with an electric mixer until fluffy. Beat the eggs in a separate bowl, then add to the mixture and beat until smooth. Switch to a wooden spoon to stir in the coconut until the mixture is softly scrambled. • Take the dough out of the fridge and roll it out onto a lightly floured surface to a rectangle about ½cm thick, then use it to line the baking tray. • Dollop on the lemon curd and spread evenly, then smother on the final coconut layer and give the tray a shake to help it settle evenly. • Bake in the oven for 20–25 minutes, then cover with baking paper and bake for a further 15 minutes, until the coconut has lightly toasted. • Allow the tray to cool completely before slicing into zesty bite-sized squares.
My sister Niámh is renowned for baking the best sponges with the least effort. Her ‘all in one’ method of throwing everything into the bowl makes light work of whipping up the fluffiest sponge so that baking this impressive dessert is a doddle. Don’t worry if you get some drippage when tipping the pudding upside down – it will only add to the temptation of all that garnet goodness.
Serves 6 – 8 For the fruit: 50g butter 250g raspberries 100g caster sugar
For the cake: 150g butter, softened 150g caster sugar 3 eggs 200g self-raising flour
• Preheat the oven to 190°C/170°C fan/Gas Mark 5. • To prepare the fruit, melt the butter in a saucepan then chuck in the raspberries and sugar and allow to heat until just starting to soften. • Pour the fruity mixture into the bottom of an ovenproof flan dish (about 9 inches/23cm round). • To make the pudding, beat the butter, sugar, eggs and flour with an electric mixer until deliciously thick and creamy. Layer the mixture over the fruit until all traces of raspberry are submerged. • Bake in the oven for 40–45 minutes, until the sponge springs back when touched. • Allow to stand for a few minutes, then press an upside-down plate tightly against the top of the dish and give the cake a deft flip upside down. Carefully slip off the dish to reveal the mountain of raspberry lava on top.
Recipes by Ciara McLaughlin from Bread and Butter Four copies of Bread and Butter to be won!
Senior Times, in association with the publishers, O'Brien Press, are offering four copies of the book in this competition.
To enter simply answer this question: How much butter is required for the lemon coconut slices?
Send your entries to: Bread and Butter competition, Senior Times, PO Box 13215, Rathmines, Dublin 6. Or email to: john@slp.ie Deadline for receipt of entries is April 27th 2022. The first four correct entries received are the winners.
Health As we get older, our joints get older with us
Throughout life, our joints are subject to constant wear and tear. Arthritis is the most common joint related issue in the western world. There are more than 100 types of arthritis and joint-related conditions.
Osteoarthritis is the most common type of arthritis. It occurs when the cartilage wears away, bone rubs against bone, causing pain, swelling and stiffness. Several nutrients help ease the pain associated with arthritis. Other nutrients lubricate and rebuild cartilage.
Some of the most important nutrients for our joints include fish oil, glucosamine, chondroitin, ginger, antioxidants and a compound called ‘methylsulfonylmethane’ or ‘MSM’. Despite the necessity of these nutrients for healthy joints, foods containing them are few and far between.
Why are these nutrients so important and how do they work?
Glucosamine and Chondroitin Glucosamine is a compound which occurs naturally in our bodies. The function of glucosamine is to help develop and maintain cartilage in our joints, which helps our joints to move more freely and without friction across each other.
There is lots of evidence to support the beneficial effects of glucosamine supplementation for our joints, including reducing pain in those with osteoarthritis. It may also help to slow the progression of arthritis and maintain a normal amount of space between joints. Chondroitin acts similarly to glucosamine and is a component of cartilage. Research has shown that supplementing with chondroitin can help prevent the breakdown of cartilage, as well as helping to rebuild and repair.
Fish Oils and Omega-3 Fatty Acids Consuming one to three grams of fish oil per day can help reduce joint pain, tenderness, stiffness and swelling. This is because omega-3’s can help keeps joints supple, by lubricating them. In addition, omega-3 fatty acids have the potential to strengthen our joints by increasing vitamin D absorption, which increases bone density and protects against osteoporosis.
Ginger Root Extract Studies have found that ginger may be as effective in reducing jointrelated inflammation as ibuprofen. Ginger may also be useful in patients with long term joint pain, in addition to acute joint issues such as postsurgery inflammation. This is due to the anti-inflammatory compounds in ginger which act similarly to COX-2 inhibitors found in pain and antiinflammation drugs. Methylsulfonylmethane (MSM) MSM is a compound that is very high in sulphur which acts as a building block for healthy joints. Research from high quality studies have found that MSM is effective in improving joint pain, swelling and wellbeing in those who suffer from osteoarthritis. This is due the anti-inflammatory and antioxidant effects which MSM has on the joints. The sulphur within the MSM plays a role in creating collagen and glucosamine, which are crucial nutrients for healthy joints.
Antioxidants Antioxidants also play a crucial role in maintaining bone and joint health. The following antioxidants are specifically associated with improved joint health:
Manganese: Helps to form connective tissue and maintain healthy bone. Copper: Maintains healthy connective tissue, in addition to regulating the nervous system.
Vitamin E: Protects cells from oxidative stress and therefore can reduce inflammation in joints.
Selenium: Helps to regulate the immune system which can play a role in modulating joint inflammation.
Sona JointPlan is a food supplement containing naturally sourced glucosamine, chondroitin, omega-3 fish oil, in addition to ginger extract, MSM and antioxidants such as copper, manganese, vitamin E and selenium. The unique formulation in JointPlan helps to guard against joint deterioration, maintain supple and flexible joints and reduce inflammation. Unlike non-steroidal anti-inflammatory drugs (NSAIDs), long term supplementation with JointPlan does not produce unfavourable side effects, which makes JointPlan the preferred remedy for those suffering with osteoarthritis.
HappyTails from the ISPCA HappyTails from the ISPCA Across Ireland, pets continue to give great joy, companionship and unconditional love to their owners and families and are loved and Across Ireland, pets continue to give great joy, companionship and unconditional love to their owners and families and are loved and cared for in return. Often, the animals rescued by the ISPCA haven’t had the best start in life, so it’s especially wonderful when they too get to go to a loving new home. So here are some ‘HappyTails’ of just a few of the many animals rescued in the last year because of the kindness of the ISPCA’s many supporters, volunteers, donors and adopters. cared for in return. Often, the animals rescued by the ISPCA haven’t had the best start in life, so it’s especially wonderful when they too get to go to a loving new home. So here are some ‘HappyTails’ of just a few of the many animals rescued in the last year because of the kindness of the ISPCA’s many supporters, volunteers, donors and adopters.
Bobby Rocket Lilly
When Lilly was rescued she had large patches of raw red skin and much of her coat was gone, possibly from a chemical burn. Lilly was treated with antibioticsprevent infection as well as skin supplements. Thankfully she made a full recovery and is now happy in her new home. to
Bobby Rocket was a few months old when he was abandoned with his Mum and siblings. Mum was underweight with painful skin rashes and sores that needed veterinary treatment. All were
vaccinated, micro-chipped, treated for parasites and when old enough, neutered or spayed before going to loving homes.
Bobby Rocket was a few months old when he was abandoned with his Mum and siblings. Mum was underweight with painful skin rashes and sores that needed veterinary treatment. All were vaccinated, micro-chipped, treated for parasites and when old enough, neutered or spayed before going to loving homes.
Fia and Dee
Fia was pregnant when she and five other ponies were rescued from a dark and
filthy shed without adequate food, bedding or ventilation. Fia was very
underweight and her unborn foal was in danger. T Thankfully, this lovable mare
safely delivered a gorgeous, healthy foal.
When Lilly was rescued she had large patches of raw red skin and much of her coat was gone, possibly from a chemical burn. Lilly was treated with antibioticsprevent infection as well as skin supplements. Thankfully she made a full recovery and is now happy in her new home. to
When Lilly was rescued she had large patches of raw red skin and much of her coat was gone, possibly from a chemical burn.
Lilly was treated with antibiotics to prevent infection as well as skin supplements. Thankfully she made a full recovery and is now happy in her new home.
Fia was pregnant when she and five other ponies were rescued from a dark and filthy shed without adequate food, bedding or ventilation. Fia was very underweight and her unborn foal was in danger. Thankfully, this lovable mare safely delivered a gorgeous, healthy foal named Dee. Dee had a wonderful first Summer in the fields at our National Animal Centre.
Sadly, many animals suffer cruelty or neglect, others are left homeless to fend for themselves. Year round, ISPCA Animal Welfare Inspectors respond to calls, bringing animals to the safety of our rescue centres. Rescue is just the first step for these animals, it's the beginning of a journey to a new and happy life in a loving home. Every act of kindness, helps make a difference. Visit www.ispca.ie, email ispca-friends@ ispca.ie or call 087 0512603 to find out more.
You can make a difference Kind donations and gifts in Wills help to fund the ISPCA’s work. Many people put off making their Will or amending an existing one, but it’s easy to do. You can use the ISPCA’s Free Online Will Writing service or contact your solicitor directly. You can include any cause you care deeply about if in a position to do so. Even leaving a small percentage to a favourite Charity will greatly help in future years. For more information visit www.ispca.ie/legacy or call 087 0512603.
Tank and Ted met after they were rescued from separate hoarding situations.
Tank had a severe skin infection that lasted fo or months and Ted was extremely
nervous of people. They became each other’s ‘support dog’ as they recovered.
Both are now happily settled in their new homes.
Tank and Ted met after they were rescued from separate hoarding situations. Tank had a severe skin infection that lasted for months and Ted was extremely nervous of people. They became Sadly, many animals suffer cruelty or neglect, others are left homeless to fend for themselves. Year each other’s ‘support dog’ as they recovered. Both are now happily round, ISPCA Animal Welfare Inspectors respond to calls, bringing animals to the safety of our rescue centres. Rescue is just the first step for these animals, it's the beginning of a journey to a new and settled in their new homes. happy life in a loving home. Every act of kindness, helps make a difference. Visit www.ispca.ie, email ispca-friends@ispca.ie or call 087 0512603 to find out more. INFO BOX Please To report cruelty, neglect or abuse to an animal, please contact You can make a difference the ISPCA National Animal Cruelty Helpline in confidence on Kind donations and gifts in Wills helps to fund the ISPCA’s work. Many people put off making their 0818 515515, email helpline@ispca.ie, or visit our website will or amending an existing one, but it’s easy to do. You can use the ISPCA’S Free Online Will Writing service or contact your solicitor directly. You can include any cause you care deeply about www.ispca.ie to report online
The Irish Society for the Prevention of Cruelty to Animals (ISPCA) is Ireland’s largest animal welfare charity working to prevent cruelty to animals, to promote animal welfare and to relieve animal suffering. Together with the ISPCA’s affiliated members, thousands of animals are rescued, rehabilitated and rehomed each year.
