Vinegar for Acne?
Given that the main theme of this site is getting rid of acne I thought I would weigh in on the article linked below to get some perspective on it.
The article itself covers a long known suggestion that using vinegar of various types can deal with acne in some way.
This is partly true and partly not true as is most of the information floating about on the subject.
So let’s take a look at that facts of the matter.
First up acne is caused by a range of factors in play at the one time and the degree to which each of those factors is playing a part is completely different from person to person.
It is this variation that makes the subject difficult.
The factors involved are genetic, hormonal and dietary.
Each of those factors further breaks down to what I would describe as “sub-factors.”
For example the hormonal aspect of it could be due to menstruation, menopause, puberty or stress or even a result of the dietary factor.
So you begin to see that not only are these factors in play they are intimately entwined with each other and it is this that makes isolating an overall “cause” impossible.
As i have said on other parts of the site, good detective work may find the exact combination of factors causing YOUR acne but that won’t necessarily apply to anyone else.
So back to the vinegar!
Acne bacteria exists on everyone’s skin and for most people this results in absolutely nothing happening.
For the acne sufferer this same situation can result in acne because of those earlier factors I mentioned.
The end point of acne is that the pores get blocked, the acne bacteria gets trapped in those pores and in this ideal environment, they multiply like crazy.
The body perceives this as an infection, raises the temperature of the area (inflammation) and sends in the white blood cell army to subdue the uprising.
What vinegar and other mildly acidic solutions can do is to reduce the amount of acne bacteria present so the cycle has slightly less chance of starting.
In addition to this it also helps remove excess oil from the surface of the skin which can reduce the chances of pores getting blocked.
What it cannot do is get rid of all that bacteria.
So the bottom line is that if you have acne and if using vinegar reduces your outbreaks then great, go for it.
Just look out for any reaction your skin may have to the acidity because the last things it needs is another reason for inflammation.
What Happens When You’re Drunk AND Stoned At The Same Time?
Back in the 80’s cocaine was all the rage and as an observer at the time I often noticed an interesting thing about the potential ill effects.
Obviously unto itself, coke was typically not a particularly healthy lifestyle choice but to me the real danger I could see were the peripheral behaviours it caused.
I could see two main ones even if the people taking the cocaine did not.
The first was smoking.
I noticed that people who smoked cigarettes normally would significantly increase the rate of consumption when on coke.
A typical one pack a day person under the influence of cocaine would become a non-stop chain smoker for the duration of the “party.”
The other thing was alcohol consumption.
Because coke stopped the person from having any sense of tiredness they would be partying for much longer periods of time and during that time they could consume larger quantities of alcohol than they normally would.
All in all I saw a lot of lung and liver damage being done in addition the the direct downsides of coke itself.
So in light of that and given that the combination of the day seems to be alcohol and marijuana I thought the video below was a timely and sciency reminder of the downsides to combining your poisons.
No Knead Bread
It is hard to imagine that it has been 10 years now since the original fad for no-knead bread started!
Of course the reality is that no-knead bread started hundreds of years ago but let’s not let that distract us!
If you have never tried no-knead bread then I would highly recommend you give it a go.
It is not only easy to do and get great results but it is a step back in time to when bread actually had some nutritional value… go figure!
I would also mention that if you happen to like the flavour of bread but can’t eat it because it gives you digestion problems you really should give it a go.
Modern bread is created with a process that takes what was originally a two day process and gets the whole thing down to about three or four hours.
They do this by selecting specific yeast strains that produce carbon dioxide very quickly and that can do so in very controlled environments which they can provide artificially.
However in order to do that they need to give the yeast food that will allow it to go crazy and nothing makes yeast like that go more crazy than a big bunch of sugar!
So essentially modern bread is flour, usually white and processed, mixed with water and salt for flavour and a few other “enhancers” that cause the gluten in the flour to hold together and be more elastic.
Added to that is the yeast, sugar mix and the yeast goes to work producing gas and the bread rises.
The important difference here is that the yeast and sugar are not really part of the rest of the equation.
The yeast does not really interact in any way with the flour other than to pump it full of gas.
This mass is then risen, shaped, risen again and baked inside a few hours.
No-knead or what is really traditional bread is another matter altogether.
The yeast, flour, water and salt are mixed together to the point of being evenly distributed.
Generally for a loaf of bread about one teaspoon of sugar is added.
This is not to feed the yeast to get the final rise from the dough.
It is only added to get the yeast working, to wake it up and after a very short period of time the yeast will have consumed it all.
Now here is where the real magic happens and is the difference between modern bread and real bread.
Because the yeast has run out of readily available sugar in order for it to survive it has to go to its next best source of food.
That source is the flour you used.
To put it simply the yeast begins to consume the flour to keep surviving but this is only going to happen if you starve it of sugar and leave it to do its work for long enough.
That’s why you leave no-knead bread to rise for 12 to 24 hours.
What the yeast is doing is processing the flour in the mix and at the same time automatically building up the gluten structure.
Trust me, it is well worth giving it a try.