Even when it's cloudy sun's UV rays can still penetrate. They can penetrate in water as well, so if you go swimming make sure that you still put plenty of sun cream on.

When choosing a suncream check ingredients. It's much better to choose one that contains both UVA and UVB protection,as well as natural ingredients and moisturisers.

There are many different sun creams on market today but 90% of them contain OMC or octyl methoxycinnamate. This chemical is used to protect skin against skin cancer, but according to tests carried out by scientists it could damage human cells if it gets into blood stream.

Other chemicals often present in sun creams are mineral oil and PABA or benzophenone which may lead to skin and photo allergenic reactions.

Parabens are used widely in suncreams as a preservative. They are derived from plant extracts and petroleum. Sensitive skins may react to this.

However importance of using sun cream is far greater than risk from chemicals in cream.

A fake tan may be safest option for that sun kissed look. Sunless tanning creams have come a long way in past few years from orange streaky effect that most of them gave.

Eating a diet rich in antioxidants can also help to protect skin. Eat plenty of fruit and vegetables especially red and orange coloured, e.g red peppers, oranges, blueberries, butternut squash and carrots.

For a suncare system that gives your skin UV protection without using toxic chemicals visit http://www.healthandbeautytowealth.com/cart2/suncareproduct. html

- Cutting boards are breeding grounds for bacteria. Wash with regular dish detergent then sanitize with a disinfectant. Keep two cutting boards, one for meat and one for fruits and vegetables. You may also put your cutting board in dishwasher for sanitizing purposes.

- Kitchen counter tops should be disinfected regularly.

- Disinfect refrigerator handles, sinks and drains and sink faucets regularly.

PROPER HANDLING AND PREPARATION OF FOOD

The improper handling and preparing of food is also a major cause of food borne illnesses in home. A very simple but often overlooked basic exercise in food safety is thorough washing of hands before handling food. This will greatly reduce risk of food contamination. When washing your hands, make sure to use a rubbing motion for 20 seconds because this rubbing does make a difference in removing pathogens.

HELPFUL AND HEALTHY TIPS TO AVOID FOOD CONTAMINATION:

- When grocery shopping, purchase your frozen and refrigerated items last and put them into refrigerator or freezer promptly.

- Use different dishes for raw and cooked food.

- Defrost food in refrigerator or microwave, not on counter.

- Cook foods thoroughly and do not eat raw or partially cooked eggs.

- Cool and promptly store leftovers by either putting in refrigerator or freezer. Remember bacteria grow at room temperature.

- Don't leave perishable foods out more than two hours.

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