Taking care of yourself allows you to strengthen your self-esteem, to be better prepared for all the vagaries of Health Hygiene. This brings relaxation, well-being, which allows us to carry out daily activities much more serenely. Burnout is not just a matter of work. So, let's take care of ourselves to avoid fatigue and stay in shape.

Take Time for Yourself

According to Health Hygiene, daily life imposes a constant rhythm on us work, children, household chores. Running all the time is exhausting, and it is better to act before the body or the mind collapses. Taking breaks by agreeing moments just for yourself is good. It recharges the batteries. Whether it's a moment of reading, meditation, a walk in the woods, half an hour of gardening, lunch with friends or a nap, these moments are good for you.

Microbiota for Healthy Skin

The cutaneous microbiota is less known than the intestinal microbiota, but it is important in maintaining healthy skin. When it is damaged, imperfections and irritations appear, such as redness, pimples.

What is the Role of the Skin Flora?

These germs protect the skin from infections by exerting a barrier effect. They occupy the surface of our skin, feed on the nutrients present on the epidermis, leaving no room for pathogenic bacteria. They are also able to synthesize toxins that can kill harmful bacteria. The skin microbiota regulates the skin's immune system, which helps prevent excessive inflammation. They seem to play a more global role in the body's immune response.

The cutaneous flora also contributes to maintaining of the skin around 5.5. Variations of 4 to 7 are possible. Several factors influence the composition of this permanently present flora. The climate first, because the composition of the skin flora changes according to temperature and humidity.

Even the periods of life the skin of a newborn is colonized from birth by the mother's vaginal microbiota (or by the exchanges between the mother and the newborn if there has been a cesarean section). The skin flora changes with age, with notable changes at the time of puberty. The skin flora tends to be depleted with age.

How to Preserve our Skin Flora?

  • Avoid hot showers. Too high temperatures dry out the skin;
  • Be gentle with your cleansing – no need to strip your skin every day!
  • Choose delicate cleansing products, adapted to the pH of the skin (no soap pH 7);
  • Do not do more than one exfoliation per week;
  • Regularly use cosmetics enriched with probiotics, applied directly to the skin, such as those from Boysie.

Probiotics in cosmetics

A specialist in this field, the La health hygiene offers treatments adapted to the needs of skin types: combination to oily, dry to normal, sensitive, mature. The probiotics used in its cosmetics preserve the balance and beauty of the skin. They promote good hydration of the skin and help it to defend itself against external aggressions.

And at the same time, we take care of our intestinal microbiota, because the intestine and the skin communicate through their microbiome.

What is Fermentation?

Fermentation is not new the sumerians already mastered the fermentation of bread and alcoholic beverages millennia before our era. Africans, Asians, Nepalese, Indians, Russians so many peoples who have been using fermentation since time immemorial. Before refrigerators became the mainstay of our kitchens, fermentation was used to preserve food.

Indeed, the micro-organisms present (yeasts, fungi, bacteria) transform the sugars in food into acids, which prevents the proliferation of pathogenic bacteria, all under anaerobic conditions (without oxygen). There are several types of fermentation: lactic, alcoholic, acetic (transformation of wine into vinegar), etc.

Products such as yogurt, pickles, soy sauce, sauerkraut, cheese, are all examples of commonly consumed fermented foods. Also, other lector -fermented vegetables - peppers, radishes, turnips, beets, carrots, etc. - are making a comeback. Find out how to lector-ferment fruits and vegetables.

The Benefits of Fermented Foods

Fermented foods have always been an integral part of the diet of certain civilizations: Korean kimchi, Japanese miso, Caucasian kefir, Salvadoran cortado. Fermented foods are making a comeback in our kitchens, for the greatest good of all.

  • They are better digested: fermented foods are in a way “pre-digested”. Take the case of yogurt, whose lactose is digested by the enzymes of its lactic ferments. Yogurt is therefore well tolerated, even by those who digest lactose poorly.
  • The same goes for sourdough bread, which is much better tolerated by people suffering from digestive disorders (such as irritable bowel syndrome for example). The reasons our dough bacteria predigest gluten.
  • But, on the contrary, those who have a sensitive intestine will start slowly with fermented foods (like lector-fermented vegetables or fermented drinks).
  • They provide more nutrients: the nutritional value improves with fermentation. Indeed, during fermentation, the amount of vitamin C increases, as well as those of B vitamins and vitamin K.