Mary-Kate Olsen: “For me, it depends on the application. With a spray bottle I usually spray it out and walk through it, or I’ll spray it on me from afar. And with oils I usually tend to rub it on my wrists and then use my wrists to dab behind my ear and on my neck. That way it’s more of just a hint of fragrance.”
Ashley Olsen: “I also like if you spritz it in your hair, then to me it becomes not something that’s really applied, but it becomes something that feels a part of you.”
- The Olsen twins, on how they prefer to apply different types of fragrance.
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Dietary fats and oils yield 9 calories/g, whereas, carbs and proteins produce only 4 calories/gm. Foodies know that nuts and oil seeds are very good sources of fat. They are rich in energy, dietary fats, sources for essential fatty acids and vitamin E. Furthemore, they transport fat-soluble vitamins/hormones.
There are basically two types of dietary fats. Visible fats include butter, oils and animal fat etc. Invisible fats are in foods like rice and wheat. Most of the fats and oils we use are either saturated OR un-saturated fatty acid chains.
Unsaturated fats have one or more double bonds and are liquid at room temperatures. In general, they are derived from plants. Examples are: soybean oil, safflower oil, etc. Fish oil, on the other hand, is composed mainly unsaturated fats—with little saturated fats.
Saturated fats contain no chemical double bonds. They are solid at room temperatures and commonly derived from animals and some from plant sources. Examples: butter, lard, palm kernel oil, coconut oil, etc.
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