You have been concerned about the detrimental effects of the sun, and no longer want to get a natural Tan. A sunlesstan seems like a nicer alternative, but this has drawbacks as well. Perhaps you are thinking of the instant tan products that were available years ago, they made you smell and gave you an orange tint. With more information available about the risks associated with excessive sun exposure, more and more people are using sunless tanning offerings. This has resulted in better fake tanning products.

How do Instant Tans Work?

All fake tan lotions rely on the same ingredient to produce the tanning, DHA or dihydroxyacetone . The DHA works together with the amino acids in your dead skin cells. They interact to turn your skin darker. Different self tanning products contain different amounts of DHA. The more DHA that a self tanning product includes, the darker your skin will be. The distinctive smell of the sunless tanning product is caused by the DHA. Some companies have gone through a lot of trouble to mask this smell , but there will still be a special, distinctive, pronounced odor.

When you begin to use a fake tan product, you need to choose one that has less of the active ingredient DHA. You do not want to go from lily white to dark brown all at once.

Self tanning lotions have dramatically improved since the initial products. If you choose a good self tanning product and use it properly, you will achieve a natural looking tan, without all of the ill effects of the sun.

You can learn more about Instant Tan Products at instanttan.org.

In today’s health conscious society, seafood has taken a premier spot in our daily menus. When you compare the cost of a steak or roast, seafood now ranks high, in terms of economy and nutrition. We find new and delicious alternatives to chicken and beef. Just five years ago, fish such as tilapia, orange roughy, swordfish and Chilean bass were not as readily available in the supermarkets. Now, we have a large and varied choice of seafood in the grocery stores. We’re also aware of the many health benefits of eating seafood. Nutritionists and doctors alike are recommending at least two servings be included in our menus each week.

Cooking seafood is so easy and convenient, you don’t even have to know how to cook in order to enjoy this healthy food from the oceans. Due to the current popularity of seafood, many companies are offering frozen seafood fillets in convenient single serving, microwaveable packets (usually four servings to a bag), with a number of gourmet sauces already in the bag! Nuke and serve! It couldn’t be easier.

Alternatively, when cooking seafood fillets, you don’t need to be an expert sauce maker should you buy a plain fillet. There are a number of excellent bottled sauces, salsas and easily made sauces in packets – like hollandaise – with which you can adorn your fillets. The simplest of garnishes is a thinly sliced piece of fresh lemon, topped with a sprig of fresh dill or tarragon for an elegant meal presentation.

When it comes to raw shellfish, cooking seafood is almost foolproof. You get a better price on raw shellfish than an already cooked product, either fresh or frozen. It’s a matter of labor costs. While you do have to do the cooking and shelling, the savings is significant enough to make some pricey shellfish affordable and worth the extra labor. In the case of cooking seafood of the shellfish family is so easy, even a child can do it, with proper adult supervision. How can you tell when shellfish are done? With shrimp, crab or lobster, it’s done when it turns a bright pink. With hard-shelled seafood, such as clams, mussels and oysters, you simply boil them in a quantity of water. When the shells open, they’re done. Those that do not open, should be discarded.

Fresh or frozen, cooking seafood fillets in the microwave is both the quickest method and produces a juicy result. Just follow the instructions on the packet, or ask your seafood counter staff for microwave times. It’s far easier to over cook in the frying pan, under the broiler or on the grill.

When cooking seafood on a shishkebab, such as shrimp skewered with veggies such as pineapple, mushrooms, bell peppers and onions, it’s better to go with the already cooked product. The veggies will cook so quickly, under the broiler or on the grill, that you’re essentially just warming the shrimp as the veggies caramelize a bit. Again, quick and easy.

Cooking seafood is so easy, with a versatility not found in most meats, not to mention the healthy and delicious results, it’s an economical menu choice, you really don’t need to be a cook to enjoy your two servings a week!

You can lose pounds by following a healthy exercise plan.

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