SCC Chapter
Meeting: Thursday, May 30, 2013
“Skepticism and the Cosmetic Chemist - How to Distill Beauty Science from
Beauty Bogus” -Perry Romanowski
Abstract: While people
have always held odd beliefs about cosmetics, treatment products, and
beauty, the Information Age has made the propagation of erroneous beliefs
much easier. Clever marketing messages, misremembered headlines and
anecdotal stories shared on discussion boards have all contributed to the
rise of a less critical consumer. Unfortunately, this lack of skepticism
can also affect cosmetic scientists. In this presentation we’ll review some
common beauty knowledge and determine whether it is science or nonsense.
We’ll also talk about some logical tools you can use to protect yourself
from falling for Beauty BS.
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More......
The SCC 13th Annual Golf
Tournament:
Tuesday, July 23, 2013 To be
held at the Caledon Woods Golf Club.
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Free - SCC Continuing Education
Course
“Advanced Skin Science”
We were pleased to have Randy Wickett as our instructor for the SCC
Continuing Education Course on March 26th, 2013. This day long course was
free for members and we had a great turnout!
This was an advanced course that covered various aspects of skin
biochemistry and molecular biology including the Stratum Corneum barrier,
epidermal differentiation, aquaporins and tight junctions in the skin,
Proxisome Proliferator-Activated Receptors (PPARs), skin pigmentation and
skin aging and photo-aging. A certificate of completion was awarded at the
end of the day!
Dr. Wickett is a Fellow of the Society of Cosmetic Chemists (SCC) and has
received numerous SCC technical awards including the Maison G. de Navarre
Medal Award, the SCC’s highest award for technical achievement. He was also
editor of the Journal of the Society of Cosmetic Chemists from 1991 to 1997
and past President of the Society of Cosmetic Chemists.
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Eating Less and Living More
They feast on croissants that ooze
butter. They eat creamy cheeses and fat-filled pastries. Breakfast is pain-au-chocolat
washed down with espresso. There is no oatmeal in sight. I suspect most of them
have never heard of flaxseed. Yet, the French have the lowest death rate from
heart disease in the European Union, and when we compare this rate to North
America, well, there is no comparison. Our incidence of heart disease is double
that of the French. Red wine consumption is the romanticized explanation that
has been offered for this so-called “French paradox,” and there may indeed be
something to that. Laboratory studies have shown that a compound in wine, called
resveratrol, may reduce the risk associated with high cholesterol. But there is
probably a better explanation as to why the French are protected. They just eat
less than we do! Their caloric consumption is less and their obesity rate is
only about 7%. Compare that with Americans, a third of whom can be ranked as
significantly overweight.
Animal studies have repeatedly shown
that reduced calorie intake correlates with longevity. And now thanks to an
investigation by Dr. Paul Rozin of the University of Pennsylvania, perhaps we
can extend this idea to the French. Rozin and associates compared portion sizes
in France and the US and came up with some pretty dramatic findings. They
actually weighed servings in eleven comparable pairs of eateries in Paris and
Philadelphia. These ran the gamut of pizzerias, fast food outlets and ethnic
restaurants. The average portion size in the Paris restaurants was 277 grams as
compared with 346 grams in Philly. That is a 25% difference! The American
Chinese meals were a stunning 72% heftier than those served in the Parisian
Chinese restaurants. Rozin also found that supermarket portions were larger in
the U.S. An American candy bar was 41% larger, a hot dog was 63% bigger and even
single yogurt servings were much larger. It seems that the old adage, “only the
dose makes the poison,” applies to food as well.
Then there was another finding. The
French don’t wolf down their meals, they take their time. Even at fast food
joints, like MacDonald’s, they take longer to eat their burgers and fries.
Goodness knows why. Americans spend 14 minutes “enjoying” their fast food while
the French linger for some 22 minutes. In total, an average American spends an
hour a day eating while a French person eats for some one hundred minutes. It
seems the French eat less and enjoy it more. They don’t eat at their desks and
they don’t eat on the run. And according to statistics, they may enjoy their
food for more years. So it pays to take time out and eat in a relaxing
atmosphere. Not everything in France, though, is smaller than here. An average
French toilet paper square is larger than an American one. But I doubt that
toilet paper size is linked to longevity. And remember that one slice of pizza
has half as many calories as two slices.
Joe Schwarcz Complements of McGill University “Office for Science & Society”
Cosmetic Chemists invited to gather
at Social Night in St. Louis
ST. LOUIS. The Chapters of Area II of the Society of Cosmetic
Chemists today announced they will be hosting a cocktail reception on
Wednesday, June 5, 2013 at the beautiful Missouri Botanical Garden in St. Louis.
Read More...... |
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Ontario
Chapter Officers 2013
Chair
Zohreh Fakhim
Univar Canada
64 Arrow Road,
North York, ON, M9M2L9
Ph: (416) 740-5300
Fax: (416) 740-2227
Zohreh.Fakhim@univarcanada.com
Chair Elect
Andrea Boylan
Andicor Specialty Chemicals Corp.
590 Abilene Drive
Mississauga, ON L5T2T4
Ph: (905) 795-0911
Fax: (905) 795-0912
andrea.boylan@andicor.com
Secretary
Monika Melao
Charles Tennant & Company
34 Clayson Rd.
Toronto, ON M9M 2G8
Ph: (416) 741-9264
Fax: (416) 741-6642
mmelao@ctc.ca
Treasurer
Gary Baker
GE&B Marketing
135 Shuh Avenue
Kitchener, ON N2A 1H4
Ph: 519-896-1168
Fax: 519-896-7350
gary@geandb.com
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- Past Chair
Mary Seifi
Tempo Canada Inc
1175 North Service Road
Suite 200
Oakville, ON L6M 2W1
Ph: (905) 339-3309
Fax: (905) 339-3385
marys@tempo.ca
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