The valuable mask with protein? We all know: neck and neck - a very problem areasIn which it is very difficult to maintain a physical youth, or at least the appearance of it. If a person is more or less easy to solve the problem in the light output (cosmetics largely helps to hide defects), but neck and neck almost always in sight. In addition, the person usually gets more attention in terms of maintenance. A woman and then massage the face, and during the day it inadvertently gets the tone of facial mobility (and the skin on the neck and décolleté always motionless). Also on the face often present tonal foundation and powder - they protect the skin from sunlight (on the neck the masking cosmetics are applied either rarely or quickly wash the clothes, and repeated on the
Egg white for the skin - it is a source of smartness, youth and health. According to protein similar to the human tissue origin and of the same nature. Accordingly, any masks and blend well, "friends" with our skin:
the desired portion is absorbed, the excess is easily washed off with water.To make a mask from a protein with high good quality, you need to follow simple rules. Protein structure requires a tremulous relationship - does not like high temperatures and acidic conditions (in both cases happen protein clotting). When drying the protein also behaves in a special way, and this must be taken into account.
A simple mask of protein and starch for pullup We are doing so: protein whisk in the foam, smaller parts Pour 1 tbsp. spoon of starch and whisk well again. Apply on the face for 10-15 minutes (no longer needed at this stage lends itself to the removal of the mask, after - the crust will be more difficult to remove). Wash off better warm moist swab. Often do not need this mask: no more than 2 times per week.
Where to put the yolk? From it is better to make a mask the day before (because the protein is normally survive in the refrigerator (in closed containers), a couple of days, but in the yolk is not obtained ((Example of a mask with egg yolk here:
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