Bonjour Belles!


H. Shar
21 years old
Singapore
Youtube addict
loves makeup and anything beauty
Arcade Goddess
Music Lover
Ultimate Bookworm

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Mouldy Makeup?
Thursday, January 19, 2012 | 0 comments
Hey, Girls!

Just a quick reference. Here's a list of how long you should keep your makeup before it goes bad.

You don't wanna be putting on expired shit on your face. Things can go horribly wrong and THAT may be the reason why you're breaking out. Not 'cos of the skincare you're using.

The first thing to go is mascara which lasts three months.

Oil-Free Foundation: One Year

Cream Foundation: One Year

Concealer: 12-18 Months

Powder: 18 Months

Blush & Bronzer: 18 Months

Cream Blush: 12-18 Months

Eye shadow: 18 Months

Eyeliner: 18 Months

Liquid Eyeliner: Six Months

Lipstick/Lip Gloss: 18 Months

Lipliner: One Year

Nail Polish: One Year

Cosmetic makeup sponges should be washed after each use and thrown away after one month.


Of course, check the product itself 'cos most natural products go bad within 6 months unless there's some preservative and parabens.

There you go!

xoxo,
H.

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Food Tidbits.
Tuesday, December 13, 2011 | 0 comments
Some good food facts for food I found on the net!!

For Breakouts

"You need to think of your skin as your intestines turned inside out, so you want to heal your stomach to treat your face," says Esther. "Foods that are rich in zinc, like oysters, are great for preventing breakouts, and foods high in probiotics, such as Greek yogurt, will heal your gut. Dark fruits and vegetables such as raspberries, blueberries, broccoli, and kale are also wonderful at providing antioxidants, which will help your skin to repair itself."


For Dry Skin

"A major way to combat dry skin is by introducing more oil into your diet," says Esther. "Two to three teaspoons of fish oil a day is fantastic, and you should see a change in your skin within two weeks. Absorbing this via liquid form is much better than a supplement.” You can also eat more foods that contain good fats, such as avocados.

xoxo,
H.

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