Facial Care For Man

What products do I need? What Skin Care regimen should I follow? Let’s make this easy. Although, the most integral part of any man’s Face Care regimen is the shaving process, many resources complicate things by explaining a man’s “skincare routine” and “shaving process” separately. Most likely, this is so they can just regurgitate the same advice that’s been given to women for years. Obviously, you cannot have the same routine as a woman. How many women do you know that shave their face everyday? Hopefully, not many. Even if you sport a full beard or shave only once a week, our regimen below still holds true. In addition, since your skin is thicker and oilier than a woman’s, it doesn’t do much good to use products formulated for women. To help you there, Men’s Ultimate Grooming tests, reviews, and carries only brands that develop men-specific products with quality ingredients that perform as advertised. If you choose any of our brands, or mix and match from two or more of our brands, and stick to a regimen as explained below, you’ll be looking and feeling better in no time. And to make it even easier, we’ve broken down the primary products you’ll find in our categories and explain when and why you’ll need them. Furthermore, it you have a specific need (i.e. razor burn, oily skin, or dark puffy eyes) just use the “Shop by Need” menu on the left.

Basic Face Care

Facial Cleanser –You need something that breaks down grit and grime without drying your skin as soap does. Cleanse your face in the morning, before you shave, and before bedtime. Masques are basically deep cleansers, but that’s in our advanced section. Shave Gel or Cream – First; please click here to learn the proper way to shave. The function of this product is to provide a barrier between the razor and your skin. Unfortunately, most shave products on the market have foaming, soap agents that dry your skin without providing much lubrication. Many shaving irritations can be traced back to poor shave cream. If you have a tough beard and/or sensitive skin, consider using a preshave oil also. Post Shave Balm/Cream/Gel – Many men skip this part even though it is undoubtedly the most important. Not only does it cool and calm your skin after the harsh impact of shaving, but if you’re using a quality product, it also moisturizes. If you are not using a moisturizing aftershave, you need to add a moisturizer to the Basic Face Care regimen. If skincare can be defined in two words, it’s these: MOISTURIZE OFTEN.

Shave Creams and Gels Preshave Oils Moisturizers and Balms

Intermediate Face Care

Moisturizer – Moisturizing actually should be a part of the Basic Face Care regimen, but we’re assuming that you’re using a quality aftershave that also moisturizes. You’ll need a separate facial moisturizer those days that you don’t shave and any other time your face is exposed to water, wind, or heat. Moisturizing is the number one way to keep skin looking young. Scrub – Using a scrub (or exfoliator) sets your face up for a much smoother shave and reduces the chances of getting ingrown hairs. It gets rid of all those dead skin cells and reveals smoother, fresher skin. You only need to do this 2-3 times per week before you shave. It also cleanses, so you don’t need a separate facial cleanser those times that you use a scrub.

Scrubs and Exfoliators

Advanced Face Care

Toner – For a very detailed description on toners click here. This is the secret ingredient for a really good-looking face. Toners cleanse and tighten facial pores and also remove any grime that was lifted but not wiped away after cleansing and/or shaving. On days you shave, use after shaving and before your aftershave balm, and on non-shaving days, use after cleansing and before your moisturizer. Mask – If you have large pores or particular oily skin, try using a masque once a week. Masks absorb excess oils, tighten pores and remove impurities from the skin. Since men naturally have larger pores and oilier skin, it could be argued that this is more beneficial for a man than a woman. That’s it. Pretty simple, huh? And since you are most likely already doing about 90% of this by shaving almost everyday, it shouldn’t take much time or effort to complete your regimen.

Toners Masks

Source from : http://www.mugonline.com/Advice-for-Facial-Skincare-s/62.htm

Best Way to Build Muscle

1. Eat enough of the right foods
Probably the biggest mistake people make is that they don’t eat enough. In order to build muscle you have to consume more calories than you burn off. Those who haven’t been on a bulking diet before may often think that they eat an adequate amount already, but in reality it might not be enough.
Aim for 2700-3200 calories a day, this will provide you with the necessary amount of calories to build muscle mass whilst minimising fat gain.The calories you take in should consist of quality foods and not junk food which won’t help with muscle building. To learn about the foods you need to eat more of check out this article on muscle building diets.
It is also important to remember to eat enough protein as this will be used to rebuild and strengthen your muscles after your workouts. Your daily requirement of protein should be around 1.25-1.5 times your body weight in pounds. You can click here to find out more about how much and how often you need to eat to optimise muscle growth.

2. Have a workout plan
A lot of people wander into the gym and do whichever machines they feel like doing. You might not be that bothered about having a weekly workout plan but if your plan is to build muscle; the sooner you start planning your workouts, the sooner you will see muscle improvements.
For your workout, you should only target certain muscle groups and then have a entire days break until you train those muscle groups again.
If your workout mixes exercises training entirely different muscles, you are not pushing your muscle groups hard enough e.g. Chest press and a lat pull down utilize different muscles and should therefore be done in seperate workouts.
A basic workout plan for a week could look something like this:
Mondays – Biceps, Back, Abs
Tuesday – Triceps, Chest, Shoulders
Wednesday – Break
Thursday – Quadriceps, Hamstring, Calves
Friday – Biceps, Back, Abs
Saturday – Triceps, Chest, Shoulders
Sunday – Break

3. Don’t overtrain
One of the most important tips is to workout for at most 1 hour. After an hour your cortisol levels start to rise and this is a catabolic hormone which will inhibit muscle growth.
It’s always best to leave the gym when it’s been an hour and get something nutritious to eat or have a protein shake.
Overtraining can also happen if you workout the same muscle groups 2 days in a row. For example, if you train your back and biceps on Monday, make sure you don’t train them again until at earliest Wednesday. This provides your body the necessary amount of time for the muscles to repair.

4. Don’t mix cardiovascular exercise and weight lifting
Sure you can do a 5-10 minute run as a warm up before lifting weights, but the error is when people try and do a long run before or after they lift weights. Doing both cardio and weight lifting in a workout means that you can’t work your muscles hard enough within the space of an hour.
So the smartest thing to do is to just choose one or the other for your workout. Your workout plan could be something like weight lifting four times a week and cardio once a week, or weight lifting three times a week and cardio twice a week.

5. Try new exercises
The best way to build muscle is to add some variety to your workouts so that your body doesn’t get used to the same exercises.
Have you ever noticed that if you take a long break from weight lifting, when go back to do your first workout you’re extra sore the next day?
The reason for this is that your body is no longer used to doing the exercises that it was doing before, therefore it results in muscles being sorer and needing more time to repair themselves. This is why you should change your exercises after approximately 4-6 weeks.
So as an example, if you had been doing the barbell bench press as part of your workout for 4 weeks, the next 4 weeks could be dumbbell bench press instead.This will take your muscles out of their comfort zone and train them harder, and this will lead to faster muscle growth.
Push ups can also be done alongside your weight lifting as they are a good way of mixing up your workouts. You can read more about the benefits of push ups here.

6. Eat straight after your workout
It is recommended that you eat something 0-30 minutes after your workout. This is to prevent your levels of cortisol from rising and to encourage the anabolic testosterone levels in your body instead.
What you eat should be high enough in protein and carbohydrates which provides energy to kick start the muscle building process. One of the fastest ways of getting protein and carbohydrates is to have a protein shake directly after your workout.

7. Supplements
Supplements are not a necessity if you eat plenty of good food, but they can be beneficial. As already mentioned, protein shakes can be very useful for instant protein and energy replenishment after lifting weights. You can find more information on how to use whey protein here.
For the most part using whey protein is safe, however, before you start supplementing with it make sure you read these whey protein dangers.
You can find plenty more tips throughout the rest of the site. Try and read as much as you can before you start training. Having a solid understanding about how to workout and eat will mean you can use your time effectively, and this will let you start building muscle from day 1.

Source from http://www.musclebuildingdaily.com/

Kopi Luwak

Kopi luwak. Luwak is the holy, if somewhat slightly smelly, grail for coffee snobs around the world. The beans of which the coffee is made from are harvested from the excrement of a rather large, lazy and unfriendly cat: the luwak. We visited one of the last traditional plantations in Bali to get to the truth of the brew.Bali is the only place in the world where luwak coffee is omnipotent. Every hole-in-the-wall café with a rundown coffeemaker offers the stuff that connoisseurs in the western world would happily murder for. There are more tour guides to plantations than there are hookers in Amsterdam, but the real deal is surprisingly hard to find. Bali, and any other Indonesian island for that matter, have 'show plantations', places where caged, slightly depressed luwaks are being force fed inferior beans so that tourist can take snapshots and buy overpriced coffee. My Bali connection insists that I use one of his local drivers and visit a traditional producer in the heart of the island where an ancient family-run luwak plantation is well hidden deep in the jungle. The driver is a 149kg-all-muscles and full body tattooed local who introduces himself as Dewa. This technically isn't a name, but a title belonging to the middle Hindu castes. Dewa is a warrior—and he certainly looks like one. He tells me he can't drive in the evening as he has sword fight obligations most nights. Dewa doesn't need many words. He prefers long silences over chatter, and his answers tend to be monosyllabic. A small tattoo on the soft flesh between his thumb and index finger indicates that he is part of a group called the Laskar widely considered the Bali peace keepers. Dewa and his palls, all of the same build, actually stormed the prison where they believed Amrozi bin Nurhasyim was held—one of the masterminds behind the 2002 Bali terrorist attack. The Laskar actually pushed down the outer prison wall with their bare hands to get in, only to find out that the terrorist had already been transferred to a Federal Prison. Probably a wise choice. When I ask Dewa about this he answers without taking his eyes off the road. “We just wanted to talk to him.”The plantation I go to is located in a region called Kintimani and consists of a mountainous piece of jungle where coffee plants have been randomly placed in between the natural vegetation. The untrained observer wouldn’t even notice that this is farmland, but luwaks like their habitat rough. There's some java coffee plants, but the cats are snobby little consumers. They tend to go for arabica: good beans, if you can get ‘em. One of the secrets behind luwak coffee is not just that their digestive system breaks the beans down nicely: it's the fact that luwaks are extremely picky about which beans they eat. The owner of the plantation, Mr Par who is well in his sixties, explains: “I've been working with coffee all my life, I know the stuff. So when I handpick a kilo of the perfect beans, using all the knowledge that my forefathers passed on to me over the course of hundreds of years, you are left with a pretty decent kilo of coffee—right? Now we give this kilo to a hungry luwak. Guess what: he will only eat 20 percent of the beans. Won't even consider the rest. To me, those leftover beans look exactly the same as the rest of the bunch. But they're trash to the luwak.”Despite being nature's own furry coffee selector, the luwak are actually quite hated in rural Indonesia. They’ll pretty much eat and destroy anything sellable that grows on farm land, which doesn’t score many cool points with most agriculturalists. The output of coffee beans is so limited that most farmers cannot make a living harvesting it. Annually only 200kgs to a 450kgs hit the global market, driving up the price to insane heights. And that number is dropping. The system, however, dictates that luwak farmers sell their beans to agents who in turn sell it to wholesale buyers around the world. As with other commodities in Indonesia, most famously: rice, the price is capped by the government. It’s the foreign agents that add the steep markup, with margins easily higher than most hard drugs you’ll find in clubs in Ibiza. So even though genuine luwak coffee will go for EU50 a cup in Europe, the farmers are not seeing much of that cash. It doesn’t help too that their farms are small operations, scattered all over the country. The lack of any sort of cooperation doesn’t put them in the driver’s seat when it comes to price negotiations. The farmer that I visit isn’t in the business to make a fortune. He says he is content if he can feed his family and share his knowledge of the power of luwak with the world. He claims that the coffee residue has great healing powers and tells me to use it to treat open wounds. The coffee that he sells at his farm costs USD19 per 50g, which is a deal that would make many self respecting baristas want to cut their thighs with a dull knife. This is the real deal, freshly roasted in front of our eyes at the plantation. But apparently Louis Vuiton has a smaller copycat problem than luwak. Italian food scientist Massimo Marcone took some luwak coffee he bought all over the world to his lab for closer inspection. His discovered that no less than 42 percent of all luwak is either adulterated or completely fake. He Pepsi-tested the real deal, only to find out that in blind tastings other coffees consistently got rated higher than luwak, adding, in an interview with the LA Times: “but they don't come with quite the exotic cachet of civet brew. From the farm gate to the plate, the story is missing for most of our foods. Part of eating is not only the nutrition one gets, but also the communing with others at the table. Kopi luwak has the advantage of its story.” True that, so let’s add another one. Local Indonesian folk tales have it that the slaves of the Dutch coffee plantation owners were not allowed to keep anything that they harvested, except the beans that they found in the civet droppings. That party ended after the oppressor found out how tasty the coffee was that the slaves were brewing. Note that up until this day most luwak coffee is sold to Dutch wholesalers who export it to the rest of the world. There has always been a select market for the brew, even though prices per cup are higher than a glass of Lafite Rothschild from the late 18th century, but the output of the plantations is notoriously low and the admirers will always be few. Luwak enjoyed a popular stint recently when Jack Nicholson and Morgan Freeman put drinking a cup of luwak on their bucket list in the film by the same name. Even though the scene didn't work from a cinematic point of view (a couple of old guys drinking a cuppa: what Hollywood executive could've predicted that'd be boring...?) the movie did spike an interest in luwak. But the real connoisseurs didn’t need Jack to uncover this little secret. The British royal family is rumoured to be one of the biggest buyers of luwak. Our tour takes us down a steep mud path towards a river with a bamboo bridge straight out of a MacGyver episode. The old plantation owner skips over the thing like a 14-year-old, but of course it collapses when I try the same thing. The open wound to test out the healing powers of luwak coffee just became a self-fulfilling prophecy. A mystical place, indeed. In the middle of the plantation stands a tree, the stem wrapped in blue white blankets with a little altar at the front. Mr Par explains that this is a considered to be a holy tree in Hindu culture and that daily sacrifices need to be made in order to keep the gods happy. At that he takes one of my Lucky Strikes, lights it, and places the burning cigarette on the altar, next to a piece of gum, and two full mugs of coffee. “Look,” he says, pointing at his arms as he moves closer to the tree. “Marinding,” which means goose bumps in Indonesian. As if on command all the hairs on his arms rise. As do mine. After a few moments of silence I ask him who lives in the small hut down the road. “My daughters. Daughters are useless. They leave you when they get married. They live here, we don't need them in the house.” Right. So much for the goose bumps.There's an estimated fifty luwaks living in and around this plantation. During the day they sleep in their holes or on treetops. At night they come out and feast on all the plantation has to offer. The little buggers have quite an acquired taste. They eat pineapples, bananas, mangoes and of course coffee beans. Contrary to popular belief, these beans only stay in the cat's stomach for some 20 minutes, taking off only the fruity outer layer of the bean, leaving the rest intact. The enzymes in the stomach then work on the bean, reducing its caffeine levels which make for a smoother taste. The civet droppings are not that hard to find. The animal is lazy and moves slow, so 20 minutes after eating the bean, it will still be in a radius of some 30m of the coffee plant. It’s a lazy, good life for those luwaks on Mr Par’s property. But all is not always well in luwak-land. In 2003 the luwak earned a bad rep after some Hong Kong-based cats were suspected to be the source of the SARS disease that killed nearly a thousand people in China. Besides being somewhat of a walking petri-dish, the animal is generally hated by most farmers, who will kill them on sight when given the chance. Not only do luwaks eat everything that makes a farmer money, including chickens, they also ruin most other plants in the process. A grown up cat can weigh up to a 30kg and has sharp claws. This brings down the cute-factor significantly. The fact that their poop is worth hard rupiah’s doesn’t change that. The benefits do not weigh up to the damage. As any other jungle animal the luwak is struggling for survival. Its natural habitat is shrinking at a rate of 40 soccer fields per minute. Anyone with the ambition of putting luwak coffee on their bucket list, should consider dying fast, because this party will be over soon. The quality of coffee digested by luwaks in captivity is supposed to be much less, and attempts to simulate the digestive process in a laboratory environment has so far been fruitless. It’s places like this that keep the myth alive. The tour ends with the ritual drinking of luwak coffee. Despite being one of the great coffee nations on earth, Indonesians are in the habit of mindlessly dunking hot water over the ground beans, which should obviously be a punishable offense. This being luwak, it's still pretty good though. When I offer a sip to my driver, Dewa hesitantly accepts before carefully tasting the coffee. This is the first time he drinks this, he exclaims. Only to add, “But I did eat a luwak once. Tastes like pig.” The only sound is that of the plantation owner nearly choking on the piece of jack fruit he is eating. “We won't be doing it again,” Dewa continues quietly while smelling the coffee aroma, eyes closed, in ecstasy. “They're just too damn hard to catch.”

Source from http://www.esquire.my/Entertainment/Drink/article/Kopi-luwak

Fitness First Platinum

I joined Fitness First Platinum yesterday for a fee of RM 180 per month. Reason being is that i can go everywhere i want to gym and nearest gym to my office is at Menara Axis branch. Just a 5 min walk from my office and i think it's a motivation for me to go to gym everyday. And yes, they mistakenly print my name on the card from Azwan to Azman.

Lift Smarter, Get Bigger

Your body won’t change unless your workouts do. “You need to find new ways to stimulate your body to boost your strength,” says Mark Philippi CSCS, a former America’s Strongest Man. Use Philippi’s techniques to overcome these three common barriers.
Problem
You’re unable to bench more weight Fix it with heavier loads. Try “eccentric lifting,” in which you focus on lowering the weight during a bench press rather than lifting it. Load the barbell with 80-120% of your 1-rep max (for example, 50 to 70kg if your 1-rep max is 60), and take 4 to 5 seconds to lower the weight while keeping tension in your chest. Have your spotter help you press the bar back up as fast as possible, and then repeat. Do 2 to 4 sets of 3 to 5 repetitions each.
Why it works Your body can handle more weight as you’re lowering the bar than as you’re pressing it up. Repeated lowering of a heavy weight will slowly help your body adapt and learn to handle more weight in general. Eventually, you’ll be able to press a heavier load too, says Philippi. The slow lowering also creates a lot of tension in your muscles as they work hard to keep the bar stable. That builds more size.
Problem
Your legs need a boost Fix it with partial reps. Set up a box about 5cm behind your body. As you squat back, sit on the box so your upper thighs are parallel to the floor. Then stand back up. Complete 1 to 3 sets of only 1 to 3 reps each. As you become stronger, use higher boxes and add weight, which creates more tension.
Why it works The box removes all momentum where the lift is most challenging, which forces your muscles to work harder to start back up. And by limiting your range of motion, you learn to handle heavier loads.
Problem
Your programme needs an upgradeFix it with new rep counts. Eliminate the 10-rep, 3-set routines. Follow this 6-week guide using just one of the lifts you normally do.
Why it works Your body quickly adapts to the number of reps you perform, but it takes a while to adjust to the exercises you do (that’s why you can keep using the same exercises). By changing your rep ranges on a weekly basis, you’re gaining benefits from the repeated movements while always pushing your body in new ways—and that helps you increase strength. When you improve in each workout, you add new muscle.

Source from http://www.mens-health.com.my

Raw Iron Biceps Training: Add Mass To Your Arms

You can never have too much of a good thing. Except when it comes to biceps. Unless they are sitting upon a dangerously unbalanced physique, or being held to the upper arms by insanely weak triceps, you can never have biceps that are too big. You train them as hard as you can, because you want them to grow. When they grow, your upper body takes on a new level of thickness, power, and perceived force. People notice big biceps. And they also notice when a lifter does not have big biceps. If you're looking to blow up your upper arms, you're in the right place. Let's check out a few ideas for moving up the upper arm measurements.
You've gotta use raw iron. It's that simple. You gotta pick up barbells and dumbbells and you've gotta lift them. The machines in your gym might have comfortable handles, and you may believe they're giving you a 'pump' like you've never see before. But picking up actual iron is true work. Picking up the iron is what tears up your muscle fibers, forces new growth, boosts your appetite, and really moves your body to something it's not. You have to force your body to do something it's never done - and 15 sets of heavy iron biceps barbell and dumbbell work sounds perfect!
You should also be eating more food. You want to gain new inches on your upper arm, right? Those inches are going to be made of new muscle which is actually pretty heavy. You've see how huge a 16-ounce porterhouse steak is, right? Stack FIVE of them on your body to match how much size an additional ten pounds of meat will give you! Building that kind of size means you'll be adding some heavy weight to your scale as well. New muscle comes from hard training, lots of sleep and of course, a caloric surplus. Eat more food. Eat steak, chicken, and piles of rice and potatoes.
Finally, organize the things in your life so that biceps training can take more of a pivotal and central role. Don't stand by idly and let afternoons go to waste, watching TV and eating chips. Train the biceps twice a week if your schedule and recovery abilities allow for. Take more time rest between sets to flex the upper arms, and massage and flex them on the off days. Stop making everything your life easier. Make the training harder, the calories greater - and soon your biceps will be bigger!
If you want to get in the best shape of your life - you need to check out Primal Muscle. There you will find the hottest training strategies, nutrition tips, diet plans, and even custom workouts... plus you will have access to world-class sports supplements that will help you reach your goals fast... don't delay - visit the Primal Muscle Training Blog today!

Source from http://ezinearticles.com/

Latte vs Macchiato

How did coffee become so confusing? With all the French and Italian words associated with coffee, the average person is often dumbfounded and sometimes, will not know what to order.
This article will tackle two of the most common terms associated with coffee the “latte” and the “macchiato”.

The word “latte” is Italian for milk and naturally, in Italy, caffelatte is used to describe coffee mixed with milk. In other countries nowadays, particularly English-speaking ones, use the term latte to indicate a certain kind of coffee. In Italy, ordering latte will make the server give you a cup of milk and no coffee included obviously.

Today, Latte or Caffe Latte is an ever-present part in coffee menus all over the world. It should be noted that the latte version of coffee many uses in different parts of the world is an American version. In essence, latte which is derived from the Italian, caffelatte ñ the type of drink is just a simple cup of coffee with milk. The ones that you order in restaurants and cafes nowadays are made in a specific procedure as pioneered by the Americans.

The reputed to be the ìAmerican latteî inventor is Lino Meiorin. Being the first Italian trained barista in the bay area in California, he made truly Italian cappuccinos which were found by the local market as being too strong. So Meiorin made adjustments making a cappuccino with larger portions of milk to lessen its strength. He called the drink ìcaffe latteî; knowing that he only added more latte (milk) on the drink. The customers seemed to like it and soon it picked up and spread all across the state.

Macchiato is also an Italian word meaning, ìmarkedî or ìspottedî. Caffe Macchiato therefore, literally means ìmarked coffeeî. Originally, this came to happen because people ordering espressos want some milk on it. Serving waiters find it difficult to determine which is which since coffee, with or without small amounts of milk, looks just the same. The espresso with milk is then marked (macchiato) for easier recognition.

Americans had another way of reinventing this variant. Macchiato, as an American invention, is typically added with foam, which in turn, confused a lot of people that the meaning of macchiato is îfoamî and foam is the actual marking agent in caffe macchiato. In truth, the original marker is simply steamed milk, nothing else. The caffe macchiato has evolved with the help of business marketing along with other factors.

Later latte and macchiato are both foamed which has become more confusing for many. A true Italian latte is never foamed but outside Italy, both will be basically added with foam. The main distinction between the two would be the manner of preparing them.

Latte and Macchiato as a drink, in essence — are just the same. They are originally espressos with milk in it. The difference however, is that macchiato was done to recognize the coffee with milk easily. Actually, caffe macchiato is considered as a caffe latte by virtue of its ingredient.

Ordering a latte or macchiato nowadays will have a difference in the order of its preparation. The ingredients are however, the same. Lattes are prepared in this order: the espresso goes in first (on top of flavor syrup if requested), then steamed milk is poured on top. Sometimes stirred then added by an optional foam on top. Macchiatos, on the other hand: the steamed milk is poured in first (also on top of flavor syrup if requested) and then espresso next. Also with an optional foam on top. Often macchiatos are not stirred.

Summary:
1. Latte, in Italian, means milk while Macchiato means marked or spotted.
2. Latte is basically coffee and milk, Macchiato is coffee with milk but the milk is added as a visible mark.
3. Latte, essentially refers to the ingredient of the drink while macchiato refers to the appearance of the drink.
4. The ìnewî latte is served with milk on top of the espresso while the ìnewî macchiato is served with the espresso on top of milk.

Source from http://www.differencebetween.net