No, nothing can help you with stretch marks. Only time will make them less visible, but you will always have them. Stretch marks are damaged skin after gaining lots of weight i.e. pregnancy or fast weight gain. Skin stretches so much and so fast that it "cracks" in shape of lines, whichever way it was stretching - vertical or horizontal.
yes baking soda is a powder good question!
For a good long time if it is kept properly stored. Here is a test you can use to make sure your baking powder is usable . Put water in a teaspoon and sprinkle a little bit of the baking powder in the water. If your baking powder is good the water will fizz sort of like a soda does. if you don't hear or see the fizz then baking powder is no good and should be tossed out.
ever.
Good Luck Baking Powder Train No- 1 - 1902 was released on: USA: September 1902
One can get good stretch mark treatment by going to their local doctor and getting referred to a therapy centre or treatment centre, where you can get good treatment on your stretch marks.
Stri-Vectin has very good reviews for reducing stretch marks. It is a little costly, however the company offers a 30-day money back guarantee. Another good product that is a little less expensive is Belly Butter. It prevents and treats stretch marks.
You can find a baking powder from your local food stores or superstores. Alternatively, you can get it online at www.allrecipes.com and www.food.com and www.foodnetwork.com and www.canadianliving.com
There isn't any good brand for stretch mark creams. Don't any of those creams disappear your stretch marks. Stretch marks are something you get while stretching and gaining weight.
if you use old baking powder, the cake will not rise properly. To test the baking powder to see if its still good, put one teaspoon of baking powder in a glass, add a little water, if it foams real good, you can use it, otherwise throw it out and get new.
For a good the rises well and does not sink. Baking powder is a 1:3 mixture of baking soda and cream of tartar. Some recipes may need additional baking soda for rising effect because adding additional baking powder would cause the good to taste of too much cream of tartar (it has quite an acidic taste). Not that baking soda is flavour-free, but it is stronger so you need less of it.
Baking Powder contains 3 things. An acid known as cream of tartar A base known as baking soda A filler commonly corn starch (insignificant) Now when there is a liquid added to the baking powder and heated, the liquid causes ionization of the compounds in the acid of the baking powder and the base of the baking powder to cause a neutralization (the reaction between an acid and a base). This neutralization gives carbon dioxide that will allow the flour (or any other baking batter) to rise.
no. it means you have fat boobs and not in a good way