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Munda wa masamba

Chifukwa chiyani parsley yothandiza kuthetsa makwinya a nkhope? Kodi mungagwiritse ntchito bwanji ndalama panyumba?

Parsley yadzikhazikitsa yokha ngati chida chotheka komanso champhamvu polimbana ndi makwinya. Pogwiritsa ntchito chomera ichi, masikiti, zokometsera, zokongoletsera ndi tonics zakonzedwa. Poonjezera phindu lopindulitsa la parsley, onjezerani zigawo zina kwa izo.

Kugwiritsira ntchito bwino zipangizozi, mukhoza kuwonetsa zaka zomwe zimaonekera pa khungu kuti zisamaoneke, komanso kuchepetsa njira yopanga makwinya atsopano. Nkhaniyi ikufotokoza mwatsatanetsatane chifukwa chake parsley imatha kuthana ndi makwinya a nkhope komanso momwe angakonzekerere mankhwala kunyumba.

Zifukwa zothandiza

Chinsinsi cha kupambana kwa parsley polimbana ndi makwinya chimakhala ndi mapangidwe ake apadera. Mulu wa masamba ali ndi zinthu zambiri zothandiza:

  1. Vitamini A. Amapereka mphamvu ya epidermis, imathetsa kukomoka, imatulutsa khungu.
  2. Vitamini B1. Zimathandiza kuti maselo asinthidwe, zimathandizira kuti machiritso apitirize kuchiritsa, ndipo amachepetsa kutupa.
  3. Vitamini B2. Amayambitsa khungu lachitsulo pamasom'manja.
  4. Vitamini B3 - Niacin, nicotinic asidi. Amachepetsa magazi, ndipo amachititsa kuti zinyama ndi zowonjezera zitsatire maselo.
  5. Vitamini C. Lili ndi mphamvu yowononga antioxidant. Zimachepetsanso ukalamba, ndizofunika kusunga kamvekedwe ka khungu, kumachepetsa mawanga ndi kulepheretsa maonekedwe atsopano. Kuteteza epidermis ku zotsatira zovulaza za zinthu zakunja, kumalimbitsa chitetezo chakumidzi.
  6. Vitamini K. Amalimbitsa makoma a mitsempha, akuvutika ndi couperosis.
  7. Macro ndi kufufuza zinthu. Gwiritsani ntchito maselo amadzimadzi m'matumba. Limbikitsani kaphatikizidwe ka collagen, kusunga madzi okwanira.
  8. Phytoncides. Lonjezerani kutulutsa khungu ndi zotupa.

Chosankhidwa bwino cha parsley chimathandiza:

  • Tsitsirani khungu.
  • Pangani nkhope yowakomera kwambiri.
  • Chotsani kudzikuza.
  • Chotsani ma pigmentation.
  • Sakanizani kuchuluka kwa sebum zopangidwa.
  • Tsukani khungu.

Zizindikiro ndi zotsutsana

Zodzoladzola zodzikongoletsera za mtundu uliwonse wa khungu.. Zizindikiro zogwiritsira ntchito ndizo zotsatirazi:

  1. zizindikiro zoyamba za ukalamba wa epidermis;
  2. khungu lophulika lomwe limatchulidwa chizindikiro cha ukalamba;
  3. zakuya ndi osaya, zaka ndi makwinya a nkhope;
  4. mtundu;
  5. chithandizo;
  6. tsitsi lofewa;
  7. mphukira;
  8. kudzikuza;
  9. Kuphwanya zozizira zosautsa.

Zogulitsa Parsley zimasiyanitsidwa ndi osachepera chiwerengero cha zotsutsana, pakati pawo:

  • mabala ndi zilonda zina pamaso;
  • kusalana.
Musanayambe ndondomekoyi, ndikulimbikitsidwa kuti muwone khungu kuti likhale ndi mphamvu ku zigawo zikuluzikulu. Njira yaying'ono yophika imagwiritsidwa pamwamba pa dzanja. Dikirani 30 minutes. Ngati palibe vuto, kuyaka, kupukusa, kuyabwa ndi zizindikiro zina zozizira, kugwiritsa ntchito mawonekedwe pa nkhope ayenera kusiya.

Malangizo ogwiritsidwa ntchito kunyumba

Mu cosmetology nthawi zambiri amagwiritsa ntchito masikisi osiyanasiyana ndi zipangizo zina kuchokera ku chomerachi, chomwe chingatheke mosavuta kunyumba.

Pali zochepa zofunikira kuziganizira.:

  1. Pakuti zokongoletsa zolinga, zambiri ntchito mwatsopano kapena zouma parsley. Mukhozanso kugwiritsa ntchito mizu. Zouma zouma zili ndi zakudya zochepa.
  2. Ndi bwino kutenga masamba a parsley a mitundu yosiyanasiyana, osati yopota.
  3. Mdulidwewo uyenera kukhala watsopano, umatheka ndi masamba osungunuka ndi zizindikiro zowola.
  4. Onetsetsani kuti muzimutsuka zitsamba pansi pa madzi, nadzatsuka ndi madzi otentha.
  5. Mukhoza kupukuta parsley ndi mpeni, koma pokonzekera masks ndi bwino kugwiritsa ntchito blender.
  6. Musanagwiritse ntchito misala, ndikulimbikitsanso kuyeretsa nkhope ya zosafunika, kugwiritsa ntchito katsamba ndi kutentha khungu ndi kusamba m'manja.
  7. Kutalika kwa nthawi yoonekera kwa maski ndi mphindi 30.
  8. Sambani madzi otentha. Kenaka khalani kirimu yosamalira khungu lomwe limagwirizana ndi mtundu wanu wa khungu.
  9. Gwiritsani ntchito masikiti opangidwa ndi parsley ayenera kukhala kawiri pa sabata, kumangiriza - masiku awiri, kirimu - tsiku lililonse m'mawa ndi madzulo.
  10. Komitiyi ndi mwezi umodzi, kenako ndi yopuma yofanana. Kenaka analoledwa kubwerera ku njira.
  11. Masikidwe ophika sagonjetsedwa. Zosakaniza ndi zotsekemera zimatha kusungidwa m'firiji kwa masiku atatu.

Masks otchuka ndi zipangizo zina

Chobiriwira

Zosakaniza:

  • watsopano parsley - 30 magalamu;
  • madzi owiritsa - chikho chimodzi.

Kuphika:

  1. Sungani masamba m'madzi.
  2. Finely kuwaza.
  3. Thirani madzi otentha.
  4. Siyani maola atatu kutentha.
  5. Kusokonekera.

Ntchito:

  1. Khutsani kulowetsedwa kwa gauze.
  2. Yesani ku zamkati.
  3. Phimbani ndi mzere wozungulira pamwamba.
  4. Pambuyo pa mphindi 15 mutenge.
  5. Sambani m'madzi ofunda.

Ndi mafuta

Zosakaniza:

  • masamba a parsley - gawo limodzi;
  • batala - magawo awiri.

Kuphika:

  1. Dulani gruel ndi mpeni kapena kuwaza blender.
  2. Gwirizanitsani zigawo, sakanizani.

Ntchito:

  1. Yesani khungu.
  2. Pambuyo pa mphindi 15, chotsani ndi minofu.
  3. Sambani nkhope yanu

Ndi tiyi wakuda

Zosakaniza:

  • masamba odulidwa a parsley - supuni imodzi;
  • kefir - supuni imodzi;
  • Tiyi wakuda - 1 tsp.

Kuphika: Sakanizani zosakaniza.

Ntchito:

  1. Ikani maski kuti muyang'ane.
  2. Tengani malo osakanikirana ndi kutonthola kwa mphindi 30.
  3. Sambani m'madzi ofunda.

Ndi kirimu wowawasa

Zosakaniza:

  • parsley - nthambi zingapo;
  • kirimu wowawasa 20% mafuta - supuni imodzi.

Kuphika:

  1. Sindani masamba.
  2. Onjezani supuni ya parsley ku kirimu wowawasa.
  3. Muziganiza.

Ntchito:

  1. Gwiritsani ntchito kusakaniza ndi khungu lochepa pa khungu loyera ndi kusuntha minofu.
  2. Yembekezani mphindi 15.
  3. Sambani.
  4. Lembani nkhope yanu ndi thaulo.
  5. Ikani zonona zokoma.

Ndi nkhaka

Zosakaniza:

  • masamba a parsley;
  • theka la nkhaka yaying'ono;
  • yogwedeti wosakanizidwa popanda zowonjezera - supuni imodzi.

Kuphika:

  1. Thirani parsley ndi nkhaka mu blender.
  2. Sakanizani osakaniza ndi yogurt.

Ntchito:

  1. Ikani zolembazo kuti ziyeretsedwe khungu.
  2. Ugone kumbuyo kwako kwa mphindi 15. Musati musokoneze minofu ya nkhope.
  3. Sambani zolembazo.

Ndili ndi uchi

Zosakaniza:

  • chodulidwa parsley - supuni imodzi;
  • uchi wachilengedwe madzi - 1 tsp.

Kuphika:

  1. Kutentha uchi mu madzi osamba.
  2. Sakanizani parsley wodulidwa ndi uchi.

Ntchito:

  1. Ikani kuyang'anizana.
  2. Pezani mphindi 20.
  3. Sambani ndi madzi kutentha.

Ndi yolk

Zosakaniza:

  • nkhuku dzira yolk - 1 pieces;
  • masamba a parsley;
  • mafuta a azitona - 1 tsp.

Kuphika:

  1. Kumenya yolk.
  2. Chotsani parsley.
  3. Onjezani supuni imodzi ya masamba odulidwa ku yolk.
  4. Kutentha mafuta a maolivi mu kusamba madzi.
  5. Onjezerani mafuta ku zosakaniza za yolk ndi parsley.

Ntchito:

  1. Yesani khungu.
  2. Pambuyo pa mphindi 20, yambani.
  3. Gwiritsani ntchito zonona.

Limbikitsani mkaka

Zosakaniza:

  • chodulidwa parsley - supuni imodzi;
  • madzi - 1 chikho;
  • Mkaka - makapu awiri.

Kuphika:

  1. Bweretsani madzi kwa chithupsa.
  2. Mpweya wa parsley ndi madzi otentha.
  3. Tsekani chidebecho ndi chivindikiro ndikupita kwa mphindi 20 pamalo otentha.
  4. Thirani mkaka mu kulowetsedwa.
  5. Sungani kusakaniza pa moto wochepa kuti mukhale otentha.
  6. Kusuta

Ntchito:

  1. Sakanizani mu decoction gauze.
  2. Onetsetsani ku malo ovuta kwa mphindi 20.

Gwiritsani ntchito tsiku lililonse masiku 10.

Cream

Zosakaniza:

  • parsley decoction - gawo limodzi;
  • Zakudya za ana - magawo awiri.

Kuphika:

  1. Finely kuwaza masamba parsley.
  2. Mitsuko iwiri ya masamba odulidwa amathira madzi a madzi otentha.
  3. Ikani chidebecho ndi chisakanizo pamoto wotsika.
  4. Wiritsani msuzi kwa mphindi ziwiri.
  5. Perekani pang'ono brew.
  6. Kuti azizizira.
  7. Kusokonekera.
  8. Sakanizani msuzi ndi kirimu cha mwana mu chiŵerengero cha 1: 2.

Ntchito: gwiritsani ntchito khungu m'mawa komanso musanagone.

Sungani kirimu mufiriji osati masiku asanu ndi awiri.

Kulowetsedwa ndi mbatata

Zosakaniza:

  • masamba odulidwa a parsley - supuni imodzi;
  • madzi otentha - makapu 0,5;
  • mbatata yaiwisi - 1 tiyi yaing'ono;
  • mafuta a azitona - supuni imodzi.

Kuphika:

  1. Thirani parsley wodulidwa ndi madzi otentha.
  2. Imani mphindi 30.
  3. Kusokonekera.
  4. Sambani ndi peel mbatata.
  5. Kabati pa grater yabwino.
  6. Sakanizani supuni ziwiri za kulowetsedwa, supuni ya supatso ya mbatata, supuni ya mafuta.
  7. Onetsetsani mpaka yosalala.

Ntchito:

  1. Onetsetsani ngakhale khungu pa khungu.
  2. Chotsani patatha mphindi 15.

Zotsatirapo zotheka

Pogwiritsira ntchito bwino mankhwala opangidwa ndi mapuloteni, mapangidwe olakwika pakhungu ndi osowa.

Komabe, anthu omwe ali ndi khungu lofewa komanso locheperako angathe kuthana ndi zotsatira zotsatirazi zosasangalatsa za njirazi:

  • kutentha;
  • kumverera kwa zolimba;
  • kuchotsa mchere ndi kuuma kwa epidermis;
  • kupukuta;
  • kuthamanga.

Pofuna kupewa zochitika zosayenera, Ndikofunika kugwiritsa ntchito mayeso okhudza zowopsa musanagwiritse ntchito.

Parsley amathandiza onse popewera ndi kuthetsa makwinya. Chifukwa cha mitundu yosiyanasiyana ya maphikidwe, aliyense angathe kusankha ndi kukonzekera wothandizira kuti adzikonzekeretsanso malinga ndi mtundu wa matenda ndi matenda omwe alipo. Zotsatira za kayendedwe ka parsley ndondomeko yofewa ndi khungu lozungulira.

Nkhani Yosangalatsa